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
