The Modern Eater Show 04/23/16
We’re live at Grind Kitchen and Watering Hole in Cherry Creek this week. Chef and owner Preston Phillips is the host with the most. Preston tells us how he got started in the culinary field and also how he ended up with such a cool restaurant bar in Cherry Creek, and just where the name “Grind” comes from.
Ryan Evans from Tender Belly stops by to talk pork and more pork! Find out how it all got started and what Ryan says it takes to get his product in the door at new restaurants and retailers. Also chef Preston brings out some treats from his menu and everybody starts to fill their bellies.
The chef world is different than the rest of the world and Greg asks chef Preston to talk about how he goes about running a kitchen in Cherry Creek. Chef Preston talks about serving a new dish and stealing a look from the kitchen to see the reaction of the guest. Greg asks Ryan from Tender Belly if pork is just a fad right now, or is it here to stay. Ryan explains his opinion on that and how people want to know about where their meat is coming from and how it’s raised.
It’s time for our “In the Kitchen” segment and we’re changing it up a little and calling it “On the Farm”. Greg interviews Clint Buckner the head rancher of Boulder Lamb Company in the middle of Lambing Season. Yes, Lambing Season is a thing, and Clint will tell you all about it.
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