chicagotribune.com – Let’s play a game: I’ll name a city, and you think of food associated with that place.
What comes to mind? Omelets? Rocky Mountain oysters? How about bison, venison or the meat of other animals that keeps taxidermists paying income taxes?
Maybe you’re pondering another kind of edible, given Colorado’s embrace of recreational marijuana.
“When people think of Denver food, I think they’re always just thinking about mountain food — elk and trout — and that’s not necessarily true,” said local chef Carrie Baird.
She recently played a different food-related game in her hometown: “Top Chef.”
The best cooking competition on television (yeah, I said it) chose Colorado as the lofty setting for its 15th season, debuting Dec. 7 on Bravo. Baird is one of 15 “cheftestants”duking it out for the title.
More than 220 restaurants opened in Colorado’s capital in 2016, the same year the culinary guide Zagat crowned Denver the third Hottest Food City behind Washington and Los Angeles.
This is dope and makes me reminisce on all the fantastic food I had this past summer in Denver.