Chef Kelly Whitaker has put a twist on the Italian spiedino. Literally translated to "skewer", Chef Whitaker takes perfectly sous vide short rib meat and cooks them on a skewer in his wood fired oven at Basta in Boulder, Co. While cooking the meat, Whitaker shows you how to craft a sweet and spicy chocolate sauce to drizzle over these flavor-packed skewers.
Read MoreA 2016 Good Food Awards winner and crowd favorite, this balanced blend of all Ritual origins bars is a pure sweet treat. Ritual's goal for the Mid-Mountain Blend was to highlight subtle tasting notes from each bean. Fruity, nutty, earthy, chocolatey, floral- it's all here.
Read MoreNot satisfied with the chocolate available to them, Anna and Robbie took chocolate making into their own hands. Focused on expressing local terroir of the beans, Anna and Robbie have become "experts in chocolate processing", letting the natural flavors of the cacao shine through rather than creating elaborate recipes or middling with the "science" of chocolate. By adding nothing more than some sugar to most of their creations, they succeed in crafting some of the purest and most flavorful chocolate products we have had the joy of tasting.
Read MoreTangy, sweet + savory, these fried pickles from Chef Kelly Whitaker are perfect for a mid-spring back yard BBQ or as a simple snack for a weekend at home.
Read MoreWith a subtle richness not often found in pickles, these Sweet Molasses Chips are perfect for topping a Cuban or Reuben sandwich; diced fine and whisked together for a remoulade or tartar that would take fish and chips or crab cakes to the next level; or using the liquid to brine chicken or pork and imbue deep flavor.
Read More"Chef Of The Year", Eater.com (Denver) 2014
"21 Best New Restaurants In America", Eater.com 2015
Executive Chef/Owner, Cart-Driver, Denver, CO + Basta, Boulder, CO
Read MoreGrowing up in a household dedicated to food quality instilled a love for Justin from a young age. After visiting South Korea in 2008, he decided to take the plunge with his business partner - Tyler - to follow their hobby into a reality.
Read MoreSimple to execute but bustling with layers of flavors, Chef Kelly Whitaker's Spring Nicoise Salad is perfect as a small weekend snack or make a bigger version for a picnic for two in the park among the seasons blooming flowers.
Read MoreWe love Zürsun Idaho Heirloom because of their dedication to source and grow the finest heirloom varietals available. This approach to offering the best ingredients extends to their new line of grains and pastas. Made from a combination of black squid ink and egg pasta, this Black Tie orzo has a striking appearance and subtle flavor.
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