Colorado Bound | April 25, 2011

Mid-April Chef Heather, Adam Block, and myself boarded a plane for Boulder, Colorado. We were heading to the Deming Center for Entrepreneurship at the Leeds School of Business to talk to students about how to successfully incorporate the farm-to-table philosophy into a restaurant. During our stay, Heather cooked an Indian feast at one of the board member’s homes in the mountains. We tried to source as many of the ingredients from Colorado and of course included lamb but also found quinoa. We had to climb an additional 2,000 feet above Boulder to reach the home. One day it even snowed! The home had a wonderful wood burning oven, which made the lamb chops even more delicious. We left on a Saturday morning so I of course had to squeeze in the farmers’ market, which luckily had started for the season the previous weekend. One farmers said it’s the fourth largest in the country. Even at 8am people were slowly filling the market. I couldn’t have asked for a more lovely way to start my day before getting on an airplane.