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Challenging Elements: Habanero
Chef Patrick Halloran of Bacaro Venetian Taverna cooks up some salmon...with habanero chili.
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Challenging Elements
Challenging Elements: Cheetos
Taking the bacon out of the egg wash, he submerged it into a bowl of Cheetos, the kid-friendly curve ball we threw him 24 hours before preparation. Rosenberg took the dehydrated cheese snack and crushed it up to turn it…
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Challenging Element: Oysters
Shred or die.” That’s the saying Kyle Mendenhall, executive chef for the collection of The Kitchen Community restaurants, engraved on a silver tasting spoon—an heirloom from his grandmother. I feel pretty confident giving an ingredient challenge to any chef with…
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Challenging Element: Spaghetti Squash
Food is by nature steeped in tradition; that’s how it’s done best. So it’s no surprise that when Patrick Hartnett, the executive chef of Kachina, heard that the mystery ingredient for this challenge would be locally-grown spaghetti squash, he looked…
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Challenging Element: Popcorn
Fall often seems like a season in limbo—after months of heat and drought but before the temperatures drop and the pastures of Boulder County seize up into cold, barren fields. That feeling extends to food. Just before the holidays give…
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Challenging Element: Peaches
When Roma Melrose was a girl in India, peaches were shipped up from Kashmir to Delhi where she grew up. They were small and sweet. They’d come wrapped in colorful tissue-like paper. Decades have passed since her days of eating…
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Food challenge: Basil
Emily Arnold has Italian roots. She learned to cook from her parents, who learned to cook from their parents. As many Italians do, her culinary education came from the traditions of red sauce, mozzarella and dough. But I did not…
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Challenging Elements: Comida Cantina
When the sun comes out and the temperature rises, I start craving grapes and margaritas and pretty much anything that can wake my palate up from hibernation with sweetness and bright flavors. And of course mangos, with their earthiness and…
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Challenging Elements: Arugula at Flagstaff House
I recently pondered arugula. What does one do with arugula besides tossing it on a plate with dressing? How does one make the peppery green really shine outside of the salad realm? In an ode to spring, we challenged the masters…
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Off-Campus Cafe takes on the challenging ingredient: Bacon
Bacon … hmmm. Bacon.” That was Nathan Bathurst’s calm, reflective response when I told him that he and his partner, Nick Carter, would be required to serve up some pork perfection to me and two hungry photographers at their Off…
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