This issue, our fifth, was a complete joy to work on. Nourish had the opportunity to attend the Food & Wine Classic this year, and during our time in Aspen, I sat down with two legends - one from food and one from wine - Chef Marcus Samuelsson and Master Sommelier Jay Fletcher. When I got back to the city, just following the event, I had the great pleasure of interviewing another gifted and well-respected chef, Gabrielle Hamilton, who had gone to Boulder directly from the Classic, to participate in the Frasca Food & Wine Guest Chef Dinner series. You’ll find that talk, and more about the 5 year old series in this issue. It was a heady week, from which I may never - happily - fully recover. You’ll be enriched from the conversations and stunning photos, and it’s such fun to be able to share them with you here.
Our wine contributor, Kendra Anderson, profiled Ben Parsons - winemaker and founder of the urban winery, Infinite Monkey Theorem. You’ll learn more about him, and also the fringe party he throws each year at the Classic, at a historic Aspen mine. Yes, a mine!
A restaurant, cafe, brewery, hotel’s environment affects us and our overall experience, so we wanted to shine a light on that with a piece on interesting light fixtures called Everything’s Looking Up. You’ll also find in this issue, the second in our series Dispatches from Europe, along with a visit to the Bean Acre - Denver restaurant Squeaky Bean’s acre of land, where they farm vegetables which are used in the fresh food you can always expect at this gem. We also visited the prolific home garden of Holly & Flora’s Jayme Henderson for an experience that was nothing less than life-affirming.
Enjoy this issue, and please pass it along to a friend - or better yet, gift them their own!
Summertime. The word alone evokes images of picnics, pitchers of sangria, ceviche, corn on the cob, grilling, watermelon. It's a state of mind, as much as a seasonal experience of food, drinks and gathering, and one we always look forward to.
In this issue, we threw a picnic, and include here for you, all kinds of great tips and tricks to make your next picnic, your best picnic. Chef David Kjellstenius is from Sweden, currently living in Paris, and we asked him to tell us more about the City of Light through his eyes in the first in a series we're calling Dispatches from Europe. Largely considered the best bread maker in the Denver metro area, Jeff Cleary has a long background as a chef, and once had the distinct honor of cooking for Julia Child. He tells us more about that in this issue.
Johnny Ballen owns one of the most vibrant, playful and high-quality restaurants in Denver - perhaps you've heard of it? - The Squeaky Bean. His own vibrancy and playfulness is no doubt a huge factor in its success, and we asked him to be our first Nourish model. I hope you have as much fun viewing that piece as we had making it. Our resident cocktail enthusiast Jake Sutton, has borrowed the J. Peterman persona - ala Seinfeld - in this issue, to tell you more about Gin and Tonics, or Gin Tonics, as you'll discover. Cocktails tend to be taken quite seriously by both drinkers and makers alike, and it's fun to have some levity on the subject.
Savory Spice Shop has a national presence in food-obsessed cities like Chicago, Portland, Austin and Seattle, but they began over a decade ago with one sweet shop in a charming space on Denver's Platte Street - a location which is still thriving. We tell you more about them here. James Beard Award winner Adrian Miller took us to his favorite soul food restaurant, and we share that experience, along with our talk with Miller. You'll also get his recipe for Corn Flake Fried Chicken and Cheddar Waffles, and in honor of his beloved mother Johnetta, her recipe for Mixed Greens.
Grab a bowl of ceviche and a glass of sangria, and settle in. So much food for thought here.
I've never been one for celebrity worship, but even I have to admit having the opportunity to interview celebrity pastry chef, Johnny Iuzzini—and have him on our cover—is pretty fantastic. He's a James Beard award winner, and will be in Denver this month to make an appearance—and 300+ desserts! - for Chefs Up Front, which is the annual fundraiser for Cooking Matters Colorado.
Contributor Heather Swanson has a crush on Anson Mills, and you'll see just why when you read her piece. In her world —one of wholesome and responsibly sourced food - founder Glenn Roberts is a celebrity in his own right. Sarah Gore cares about you and wants you to be comfortable when you sit at the bar - whether to eat or drink or both - so she's put in the research and put together a barstool roundup for you. Patrick DuPays is one of the true idealists and brings a high standard to his Z Cuisine in the Highlands neighborhood of Denver. I'm excited for you to meet him in this issue.
Boulder is a regional gem of dining excellence and we tell you more about its evolution as a true food destination. We also cover Southern home cooking and a generous feast put on for us, as only a Southerner can. Rebecca Caro tells you more about Ariana Kabob - a restaurant in Aurora offering authentic Afghan food - one of the few in the entire state of Colorado. You'll learn about what Chef Richard Craven is up to in the Cotswolds, as well.
With each issue, I come to see more and more how many compelling, vital stories there are to tell, and we take seriously the responsibility toward you, our reader, to tell them intelligently, and with heart, honoring the people and places we've been given the privilege of being shown.
We are based in Denver, but not bound by it.
It has been our intention from the very beginning, to seek out the food, dining and entertaining stories longing to be told throughout the country and the world. In this issue, we begin to deliver on that, with stories on the global home-dining organization, Eat With. We further it by shining a well-deserved light on Caleb France and his Cerulean restaurants in northern Indiana, and Indianapolis. Further, we expand internationally, with contributor Lauren Mikus telling us more about her time personally working the spring fava harvest in Sicily.
Yet, also, as has been our intention from the very beginning, we will always devote pages to our beloved city and state. In this issue, we tell you more about up and coming chef - and our Chef Consultant - John DePierro, and more specifically, the stunning menu he and his colleague, Chris Hoffman, boldly conceptualized and beautifully delivered at our launch party at cafe max in December. You’ll enjoy a photo essay from local talent - both chef and photographer - Jamey Freeman, too.
There’s so much more in this issue as well, and everywhere we look, both on the distant and not-so-distant horizons, there is energy and vibrancy and humanity.
It is a true privilege to share these stories with you.
Now, more than ever, we're craving connection, meaning, depth and breadth in our lives. Food is such a vital way of building the bridge to these things. I wanted to create a publication that engages us as individuals, enriches us and our families - both immediate and extended - and connects us to our communities.
One that encourages a playful, while earnest engagement with food, cooking, dining, entertaining and gathering.
One that is approachable, not elitist or exclusive, however politely.
One that's warm and joyful - just as great food and dining should be.
Digital is an important avenue, no doubt, but when everyone is clamoring for clicks and link shares - and the pace is frenetic and furious - there's something gracious and beautiful about high quality words and visuals delivered in high quality print. It seems counterintuitive, and that's what makes it all the more interesting.
It's my job to oversee the quality of content and aesthetic value of the publication, while drawing out the best from our contributors. We're thrilled to have as collaborators, those who care deeply about the quality of their work individually, and the quality of our work collectively. Our goal is to find the best angle for the story, choose the most accurate and authentic words to tell that story, so you’re engaged in a thought-provoking, worthwhile way, while always answering the question - why does this matter?