Denver, that old Mile High City. Where it used to be an airport hub, or a stopover when traveling to Vail or Aspen, the Colorado capital has seen its interior corridor flourish over the last decade, with building renovations and art installations. The restaurant and bar scene continues to thrive as well, bringing kitchens from New York, LA, and Portland in recent years.
Insight into the worlds of culinary and beverage luminaries.
Finagling an in-person interview with chef Andy Ricker is a complicated Q&A to get on the books. Ricker, based primarily out of Portland, has been a man about town over the last few years, bouncing between coasts to keep an eye on his restaurants. And that’s when he’s not in Thailand.
Chef Chris Cosentino’s Jackrabbit does business at a clip. Now more than a year in business, the anchor spot of the gilded Duniway Hotel in downtown Portland bustles from morning to night with hotel guests and locals alike.
There’s never been a debate in our house on how to pronounce Louisville. When I was a kid, my stepfather made frequent business trips south, guiding his Kentucky sales team on the best practices for selling snowblowers before the Midwest winter began.
If you didn’t know who you were looking for, I’m not sure you would’ve even noticed him standing there on the sidewalk. Pacing back and forth along the curb, a phone pressed to his ear, he had a black cap pulled tightly over his head, black jacket, black shirt, black pants.
Aside from your relationship with potatoes, you hadn’t really crossed my mind over the years, your state little more than a hostage to the French fry existence. As it turns out, there’s more to you, with over 180 agricultural products, a top producer of Austrian winter peas, trout, barley, sugarbeets – and yes, potatoes. You also have a serious relationship with wine. Who knew?