Chef and tell

Here is the interview Lori Midson did with me for Westword. It takes a long time for me to answer questions, I am not the best interviewer. Some questions I had no idea how to answer like my favorite local ingredient.I could not think of anything and said hatch chili on the fly. I now this is Colorado and not New Mexico. I belong in the kitchen, not behind a microphone. Chef and Tell

Rialto Underground

I will be cooking a dinner at the Rialto cafe tomorrow night with the Chef Mike Schock . I opened the Rialto over 12 years ago as the opening daytime sous chef. It will be fun to see some old friends and to get back to cooking my food. My courses include:

Passed

New Zealand lamb wrap lamb rack wrapped in a mozzarella sheet with mint pesto

(we already have a good amount mint coming up in the garden)

Salad

Sous vide organic chicken in tasmanian pepper and black lava salt with crispy bibb, housed cured bacon and blue cheese jelly

Fish

Hiramasa kingfish new style sashimi with pickled mango, white soy paper, strawberry caviar, smoked air bubbles and "fried rice"

Sorbet

House carbonated Shiraz and clover honey served over haystack mountain goat cheese sorbet made with liquid nitrogen