What are you excited about right now in the culinary industry?
I like the fact that people are becoming more educated, due to the Internet, due to Google, due to Food Network TV shows. I like the fact that it's no longer just eating TV dinners, in our culture. It's more about people understanding histories and, you know, they're sourcing good products.
What's the most unusual or odd ingredient you've had in your kitchen recently?
[Laughs.] Well, we're probably the only kitchen in the city at one time that has pig ears, belly and tongues on at the same time. It's pretty cool when you look at the stove and there's, like, tongues and belly braising, and ears boiling.
What was your best meal out last year?
I don't eat out. ... It's very rare. I had a pretty cool meal in Boston last year at Clio. That was really nice. ... He did this butternut squash purée with brown butter and lobster that was insane.
What do you think 2015 holds in terms of emerging food trends?
I think you've got a lot of food truck operators and independent restaurants coming on line. I think there's gonna be a lot of cool street food starting to turn into restaurants. I think there's gonna be a lot of social bars that are starting to pop up. Creative concepts. I mean, Colorado Springs is finally due to get on the same trends as you're seeing in the bigger cities with independent restaurants. Chef-owned restaurants.
What's your favorite foodie movie?
I just watched The Hundred-Foot Journey. That was pretty badass.
What's one book, recipe or otherwise, that's inspired your cooking?
The French Laundry Cookbook.