Colorado Official State Vacation Guide 2008 - (Page 66) Culture, Heritage and Sophistication Munson Farm near Boulder ©Matt Inden/Weaver Colorado Cuisine Mark Monette, Executive Chef Resides: Boulder Q: What makes Colorado a great place to be a chef right now? Q: There’s a big movement toward farm-fresh and locally grown food. How has Colorado embraced this? a great product and it helps our local economy. We always support the local farmers as much as we can. A: We love it. We’ve always done A: What I’ve always loved about Colorado is the seasons. You know when spring is coming, you know when summer is here and you know when fall is approaching and then the seasonality and the ingredients just fall into place. In the 20 years I’ve been here, we’ve always tried to be organic and buy from the local farmer. 66 1-800-Colorado | www.colorado.com that. When you think of it, food goes back to the farm, always. A carrot that comes right out of the ground this morning is going to taste better than that carrot that came out of the ground in California a week ago and sat on a truck and got delivered. Q: Do you serve Colorado wines? A: We do. We just did a Colorado wine and food event last summer and there were 18 different Colorado wineries there. MORE ONLINE! For the full interview Q: Why is cooking with homegrown, local ingredients important to you? A: It’s a win-win situation — the guest loves it, the chef loves cooking with with Mark and to find out what it was like to serve the Emperor and Empress of Japan at his restaurant, the Flagstaff House, visit www.colorado.com/mark. http://www.colorado.com/mark http://www.colorado.com
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.