![]() ![]() Chef Steve Redzikowski complied and shared the recipe. For example, a large number of Boulder residents requested the kale salad, which has earned popularity far beyond what its simple ingredients would suggest, from Oak at Fourteenth (which is celebrating its tenth anniversary this week). Many of the recipes also have a story behind them. "There are some meant more for a casual Friday night, Sunday football games, and then ones for an anniversary." "Every recipe is doable, too," says Benjamin. The art, by photographer Christina Kiffney, and the introductions to each restaurant, written by Sarah Carpenter, make the book shine even more. "Some people think chefs would never share their recipes, but they were super-excited to share and show me their techniques."Įntries include a roasted butternut squash soup with toasted almonds and nutmeg cream by chef Bradford Heap, owner of Salt (which is closing for the winter at the end of this month) ice cream sandwiches by Shine Community chef/co-owner Jessica Emich and posole rojo by Santo chef/owner Hosea Rosenberg. So Benjamin reached out to chefs and others in the industry to gauge interest.Ĭhristina Kiffney "The chefs were so excited to be part of this book," says Benjamin. Much has changed in the dining scene over the past 24 years, and while some staples such as the Greenbrier Inn remain, new talent has permeated the dining and culinary scene. "Maybe you don't feel comfortable eating out, or you're taking out, or even not taking out, I wanted to find a way to give the experience the restaurant provided while being at home."Īfter researching other cookbooks, Benjamin discovered there hadn't been a Boulder-specific collection of restaurant recipes since 1996. "I wanted First Bite to meet the diners where they were but still connect them to the restaurants," says Benjamin, adding that 50 percent of proceeds from sales will go to the establishments highlighted in the book. If diners couldn't get to their favorite spots during the pandemic, she would find a way to bring the restaurants to them - and help the eateries in turn. Benjamin and her husband started talking about all the good times they've had eating at Rioja, and something clicked. The idea for the cookbook came to Benjamin after watching a video on Instagram of chef Jennifer Jasinski making gnocchi at Rioja in downtown Denver. ![]()
0 Comments
Leave a Reply. |