Read a Q&A with former cheftestant Gregory Gourdet.ĭiscover 8 things to do in Denver's Cherry Creek neighborhood.Īrmed with an armful native Colorado ingredients (from venison, bison, lamb and trout to dried cherries, sunchoke and crimini mushrooms) and camping equipment, the cheftestants are challenged to cook a five-star dish while camping in the snow after a surprise spring storm at Estes Park Campground at East Portal near Rocky Mountain National Park and Estes Park. A group of culinary influencers gathered at Departure Restaurant + Lounge in Denver’s Cherry Creek neighborhood for the meal, including former cheftestant Gregory Gourdet, who serves as Departure’s culinary director, and Denver chef Dana Rodriguez of Work & Class.ĭeparture Restaurant + Lounge in the Halcyon HotelĬheck out 12 Colorado food and beer pairings. For the elimination challenge, the focus was on digging into the group’s roots and heritage, inspired by a visit to food incubator Comal, which helps immigrant women turn their love for the food of their heritage into careers. Lachlan Mackinnon-Patterson’s daughter Lydia, Alex Seidel’s son Jack and Peter Karpinski’s daughter Nael showed off their discerning palates and proved the apple doesn’t fall far from the epicurean tree. “Top Chef Junior” head judge Curtis Stone joined Padma to taste the dishes, along with a trio of pint-size judges: the kids of Denver chefs and restaurateurs. Get chef Alex Seidel's take on living and cooking in Colorado.įor the Quickfire this week, the cheftestants had to update and elevate classic items from a traditional kids’ menu, using only child-size utensils and cookware.Find out what the 10 must-eat foods are in Colorado.Read a Q&A with local chef and restaurateur Troy Guard.Discover things to see and do at Denver's Union Station.Hometown chef Carrie Baird of Bar Dough scored a win overall for her sheep’s milk ricotta and potato dumpling with butter sauce and hazelnut relish. Again working in two teams, they cooked and served at Mercantile inside Union Station, with Seidel and cheesemaker Jimmy Warren serving as guest judges. The cheftestants were tasked with creating a progressive, four-course meal highlighting a different cheese from the farm’s creamery in each. He invited the group to Fruition Farms in Larkspur - the first artisanal sheep dairy and creamery in Colorado - which supplies fresh produce and cheeses for his restaurants, Fruition and Mercantile. Later, Padma introduced chef Alex Seidel, who is known for bridging the gap between farm and consumer. Denver chef and restaurateur Troy Guard, whose restaurant group boasts 10-plus establishments in Colorado, joined host Padma Lakshmi for the judging. With the field narrowed to 14, the cheftestants split into two teams for a Quickfire challenge involving a mise en place relay.
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