Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
This would be life changing and incredible for not only myself but my team as well. Everything I do, I do for them
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Maiale al latte. Local Pork Shoulder braised in Whey and Charred Lemons. We serve this with Colardo Polenta. This is our version of a tradition dish from the Italian region of Emilia Romagna, blending our Colorado ingredients with it.
Who is your culinary inspiration?I actually find my inspiration comes from not necessarily chefs but Farmers, Ranchers, Gardeners, Fermenters. People who grow our food and people who can preserve and ferment these products as well. We should know where our food comes from and celebrate farmers just as much as we do other chefs as without them, there are no Chefs and restaurants.
What would you do with the $25,000?I would love to expand our sustainability program for our restaurants and possibly even start a homestead project where we can grow some of our own food and preserve any excess. This will be a spot where others can learn and grow. A community spot where we can talk about the importance of local and what sustainability means to us.
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