Sunday Funday

If you are planning on spending your Sunday eating and drinking why not spend it at Taste of the Nation?? For $75 you will eat and drink your way through 15 of Denver's hottest restaurants- what could be better? With the proceeds going to feed hungry children- get in your "Sunday Funday" finest and head to Mile High Station at 2027 West Lower Colfax Avenue. Rub shoulders with the culinary elite of Denver, but more importantly have a part in making sure there is no kid hungry.

Out with the Old Pig, In with the new GastroPub

A new GastroPub in North Cherry Creek has taken over the old Squealing Pig location. Public Houses have been known across Europe as a gathering place for anyone and everyone. Just reviewed by the Denver Post, this charming Celtic establishment offers far more than your standard "pub fare". Start with a Ginger Gin-Ade with house made fresh ginger syrup on the gorgeous patio and then delve into the new menu- featuring tasty delights like Rabbit Lasagna in a Sage Scented Bechamel.

Drinks, dinner, brunch- Argyll GastroPub is a definite "not to miss" restaurant!

Argyll GastroPub is located at 2700 East 3rd Avenue Denver, CO 80206

(720) 382-1118

What Makes A Great Chef?

When Culinary Connectors launched November 15 2008, we had no idea of the reception we would receive from the chefs and shop owners. I don't think we would have ever dreamed of the degree to which they have embraced us with open arms, advised us and encouraged our mission.


Our mission is to let everyone know about the amazing culinary talent we have in the Mile High City.

One question you may ask - I know I did - is what makes a great chef? I've discovered that there are two characteristics that weave a common theme throughout my interviews: passion and curiosity.



When these two characteristics cross paths, you get to experience food like Alex Seidel's fresh take on the classic Oysters Rockefeller or Matt Selby's succulent lamb ribs. Culinary school is not a prerequisite as to if you make a great chef or not; in fact, you're not even considered a chef when you graduate from culinary school. A perfect example of this is Thomas Keller, renowned chef and owner of the award-winning French Laundry and Per Se restaurants.



Amanda Faison, food editor for 5280 Magazine, says "great chefs are inspired by their environment. The flavors and texture of the food are well-balanced, thereby letting the simple ingredients speak for themselves."

Did you know we have a certified master chef in our midst? It's true, look for more information on Ed in the very near future.

We will be featuring different chefs from around Colorado on our upcoming tours and blog so you can experience their curiosity, passion -and exquisite cuisine - for yourself.

Sweet Deal! - Twelve Offers $35 Price Fixe Menu

Like you needed another reason to eat at Jeff Osaka's Twelve Restaurant, here is a good one. For June, July & August, Jeff is offering a price fixe menu of three courses for $35! um, hello? Anyone out there hungry? That's any starter, entree & dessert. Hey, we're headed into prime "Twelve" season so if you're out and about in Denver, give it a try, 2233 Larimer St. Hit it before or after a baseball game, hit it before the theater, a movie, a walk, a break up, make up, proposal... does it matter? Get the lamb, get the halibut, but, just get there.

Twelve will be on our tour June 13th - you can get a taste then, but, why wait? Get the full monty and have the price fixe on Tuesday or Wednesday. Tell 'em CC sent you.

Seven Cups & Marczyk's Shine on Gourmet Culinary

Amazing! In a word, the tour on Saturday was amazing. As one guest on the tour said, "I've been to all of these stores before but I've never experienced like I did today - it was great."

We had two new additions to our tour this month; Seven Cups Tea House at Jewell and Pearl and Marczyk's Market at 17th & Clarkson.

Greg Fellman of Seven Cups Chinese Tea House hosted us as we tasted six different teas from all over China. We tasted white teas, green teas and black teas from all over China. What a wonderful experience to enjoy a Chinese tea tasting on a gorgeous Denver day.

We also went to Marczyk's Market - if you haven't been there - GO! And ask how to make the steak tar tar - unbelievable, really, it was so good. That was just one of the treats we enjoyed. Jimmy, resident butcher at Marczyk's showed us how to break down a whole segment of their dry aged beef to beautiful rib eyes. Truly it was like being a kid in a candy store, but, it was a grown up foodie in a foodie "candy" store. Pete Marczyk personally gave us a tour around his truly beautiful store - I just wish he would put one in Littleton. If I had to say one theme I walked away from Marczyk's it would be quality ingredients and products without all of the extraneous nonsense stuff manufacturer's feel necessary to put in our food.

The best part of the tour on Saturday were the people; from the guests that joined us to the wonderfully passionate people who participated on the tour - Deanna at the Red Trolley, Kate at Savory Spice, William of Wen Chocolates, Greg at Seven Cups, Rob at The Truffle Cheese Shop and Pete Marczyk's at Marczyk's Market and our guest chef this month Diane Brown and our ever present Alan Hill of http://www.alanhillphoto.com/.

Join us, we'd love to share our culinary connections with you. Our next event is April 18th - Ethnic Market - sure to be another amazing event.

iL Posto - The Best Gnocchi You'll Ever Have

Walking into the small space that is IL Posto you are immediately fixed on the intensity and gracefulness of the line cooks working diligently over the hot stoves. As you enjoy your complimentary glass of Lambrusco to start your meal and look over the chalk board that is the menu you are immediately seduced by the charm of Andrea Frizzi’s (that's chef Frizzi making his amazing gnocchi) restaurant. Based on the cuisine of Northern Italy Il Posto has an ever changing menu that features local organic produce and meats and seafood that is flown in daily.

I can certainly attest to the freshness of the seafood. I started my meal with scallops that were beautifully plumb and exquisitely cooked. At IL Posto the chef’s hand make their pasta dough and cut it just before service, a labor of love. I had the lemon tagliatelle with capers, tomatoes, mizuna and calamari. The dough has lemon zest in it that makes it sing with acidity and gives it an interesting texture. Also good was the red wine and marjoram braised short ribs with kabocha squash and sunflower sprouts. And probably the best gnocchi I've ever had; light, fluffy, flavorful torpedo's of potato love. To end the meal have the bombalini. The chefs have perfected the frying of these beautiful doughnuts. Served with an anise crème anglaise you will love these hot pockets of steaming dough rolled in sugar.

The best part of my meal was watching the ballet in the kitchen - the chef’s hands as they plated each dish and the intensity of their focus on putting a plate together that not only tasted good but that was visually appealing as well.

Sit at the bar at IL Posto and see for yourself how entertaining it is to eat good food and watch it being prepared in front of you.

iL Posto's Bombalini