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.
Travel bits, bites, and adventures.
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.
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.
It was tough to sleep on the red-eye from Vancouver, British Columbia, to Toronto, Ontario. When I initially booked my tickets from Portland, Oregon, to Rio de Janeiro, Brazil, the cheapest route put me through Canada, which I certainly didn’t mind. A short jump to Vancouver, a red-eye flight, and a day to play in Toronto before I boarded for Brazil.
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?
My knowledge of the Tri-Cities area had been somewhere between the Hanford Site and the Kennewick Man over the last fifteen years of my Northwest residence. It seemed a flat, uninteresting corridor in the lower middle of Washington state with nothing but space to offer, overshadowed by the evergreen of Seattle further west.