As Seen In…Boulder

At the annual gathering of international food editors held in Boulder, CO, chefs from around the area converged on the Hotel Boulderado to present trending tastes on short plates to suit the buds of many a diner—not just those persnickety food editorial types. Here’s a look at trends in the area. Photos by Richard Cummings Photography

From Daniel Asher, Chef & Partner, River & Woods; honeycomb caprese brightened with fruit and edible flowers

From Jennifer Bush, Executive Pastry Chef, Lucky's Bakehouse; Salted Maple Tart featuring plant based cooking cream

From Justin Domsch, Executive Chef, Denver Broncos Football Club, Denver Broncos and Tyler Hines, Culinary Nutrition Specialist, Colorado Rockies; “Naked Land…Wild Sea”: wild rice cake, togarashi crumbs, seared wild salmon, spiced creme fraiche, micro cilantro, pomegranate seeds

From Anthony Hessel, Executive Chef, Via Perla; Sheep's Milk Ricotta and Ginger Cilantro Stuffed Spinach Tortelli with Charred Lemon Butter and Micro Basil

From Paul Houle, Director Campus Dining Services, University of Colorado, Boulder; Yogurt Marinated Tri-Tip served on naan with shirazi, tzatziki, and pomegranate

From John Payne, Executive Chef, Spruce Farm & Fish; Food and Beverage Director; Hotel Boulderado; Watermelon and Cracked Black Pepper Pork Belly Skewers with Pickled Watermelon Rind

From Dave Query, Chef-Owner, Big Red F Restaurant Group; Crispy Gaufrette Potato with Caviar, Crème Fraiche, and Smoked Duck Egg Yolk

From Hosea Rosenberg, Chef-Owner, Blackbelly; Smoked Boulder Lamb Tostadita with Chimayo Red Chile

From Yuri Sanow, District Manager/Production Chef, Boulder Valley School District Food Services; Korean BBQ Turkey Sliders with Pumpkin Kimchi

From Alex Seidel, Chef-Owner, Fruititon Restaurant, Mercantile Dining & Provision and Füdmill; Beet Poke with Sesame-Panko Shrimp Balls, Seaweed and Charred Onion, Kikkoman Gluten-Free Tamari Soy Sauce, Preservative-Free Poke Sauce, Sriracha Hot Chili Sauce, Gluten-Free Panko Style Coating and Sesame Oil

From Kodi Simkins, Chef de Cuisine, Frasca Food and Wine; California Walnut and Foie Gras Savory Neopolitan

From David Woolley, Chef of Fun Things to Cook, CD Culinary Approach; Calirado "California by way of Colorado" California Avocado Salad with pickle sweet Colorado onion, local Honey Smoked Salmon, mini San Luis Valley Potato Latke and cilantro micro greens

Kathleen Stoehr

Kathleen Stoehr is the Director of Community & Content Strategy for Catersource, which includes print and digital content, as well as live education at both Catersource, the Art of Catering Food, and Leading Caterers of America Executive Summit.