Home, Home on the (Chocolate) Range

What do you get when you cross a horse farrier and an amazing chocolatier? That’s easy, Wen Chocolates. Wen Chocolates has been on 15^th & Platte for two years now but Chef William Poole, head confectioner, started Wen long before the store was opened. He and his Savannah truffle were featured on the Dean Brothers, “Road Tested” three years ago and from there the store was opened and Denver’s own started shipping chocolates around the world.

William Poole grew up just outside of Omaha, Nebraska being heavily influenced by his family. His love of cooking started with his grandfather. “When I was about four years old I used to, not ask, but demand a chair so I could stand beside my grandpa to see what he was making,” Poole says remembering the breads and cookies his grandfather would make.

His love for horses also came from growing up near his family’s farms. In addition to being a chef he is also a certified farrier, which means, he is qualified to fit your horse with shoes. His love for animals doesn’t stop there but continues with a desire to have a ranch, complete with livestock. And, so he can continue to follow both passions; horses and cooking, he plans to open his home to friends and family and teach them how to cook in a simple manner, to be inspired and build their confidence in the kitchen.

Wen Chocolates is not Poole’s first venture into a food or hospitality business. He and his partner, Loren, owned and ran Bywater Guest House in New Orleans as well as a coffee shop in Milwaukee called Bear Brew Coffee. At each place they would cook and take care of all of the details. Chef Poole made his way to Denver and worked with Chef Michael Long of Opus in Littleton before going to culinary school at the Art Institute. Chef William left school mid-term to pursue a pastry job on the Orient Express Railways.

His time on the Orient Express proved to be a very fortuitous. In 2003 he was offered the chance by Emil Gaspari to cook in Slovenia. Given Chef Poole’s eastern European heritage, it was like going home. He did everything from plating and serving to cooking and cleaning. “In addition to my given tasks, I had the opportunity to teach classes on American standards of dessert plating, components, breads & pastry.” Poole said. He has cooked birthday cakes and dinner for the former and current presidents of the Republic. Chef Poole is slated to head back over to Slovenia to teach students confectionary at Hospitality School in Maribor, Slovenia; a school that coaches students to compete in the Georges Baptiste award for European Culinary Excellence.

When asked who he would love to sit down and talk with he was quick to reply MFK Fisher & John Muir as well as Julia Child (of course) and surprisingly Phyllis Diller; just 20 minutes and bourbon would do fine. You get the sense that from his choices Chef Poole respects history and people who pull make something for themselves, who go after their passion and are happy with their success.

Poole readily admits he has been greatly influenced by his family. His aunt and uncle for their entrepreneurial spirit, his parents and growing up in a middle class family and his other aunt who had a rural farm with horses and livestock. All of these factors helped define who Chef Poole is today.

“I know I made something good when the smells remind me of my childhood”, Poole said. It goes hand in hand with what he thinks the next food trend will be; comfort food. The smells and flavors take us back to an easier time of being a kid and food makes that connection. This is driven home by one of William’s favorite meals, steak and eggs maybe with a salad of lardoons.

It is comforting to know that Denverites are blessed to have such a talent in our own back yard. If you haven’t had a truffle from Wen Chocolates, do yourself a favor and head down there, just don’t go on a Monday or Tuesday as they are closed. You will taste the love and passion in each one of his truffles and that is what keeps people coming back.

Fun Facts:

Three things you always have in your refrigerator:

Beer, anchovies and carrots

What is something most people don’t know about you:

I’m a certified farrier

I married my partner, Loren last month and I studied ballet in high school

I was given the certificate of Contributions to Slovenian Culinary for my work there

Place you’ve always wanted to visit:

Istanbul, Turkey because of the history and the food

Yea! for Seafood - Fresh Seafood

Don't think you can get fresh fish in Denver? Not true, most fish hits DIA within 24 - 36 hours. Granted, it's not off the hook caught fresh, but, ask around the next time your in a city by the sea, unless they are sitting on the beach, your fish is not going to be minutes old either.

Finally! A seafood market owned by someone who LOVES seafood - a former sushi chef.

Chad Wells, formerly of Tommy Tsunami's, has opened a quaint little seafood market in Curtis Park that he has been dreaming of for years. His market focuses on sustainable, fresh fish & seafood. He also offers house made salmon patties, seaweed squid salad straight from Japan (very tasty!) and sushi Tuesdays where you can walk in and pick up some amazing fish for dinner and and pop a few little morsels of love in your mouth.

If there is something special you are looking for, just give Chad a call and he can get it in for you. Given his many years in a sushi restaurant, he can give you some great tips on how to properly prepare your fish and what flavors go well with it.

Wells has taken this sleepy little shop and turned it into a wonderful little market. No need to roam aimlessly around Denver looking for fresh, quality fish; you can find it at Well's Seafood.

2532 Champa St
Denver, CO 80205
(303) 459-4229