Recipes from Downtown Boulder Chefs
Yesterday, the Camera kicked off a new column called, Value Meal. Five local chefs (three hailing from Downtown Boulder) were given a $15 budget to create a meal for four people with all of their raw ingredients coming from a single supermarket and common pantry items (e.g. flour, olive oil and basic spices).
Sven Hedenas of 14th Street Grill (1400 Pearl St.) made Braised Pork Shoulder with Creamy Grits, Cabbage and Onion and Lemon Herb Salad. James Van Dyk, co-owner-chef of Happy Noodle House (835 Walnut St.) made Curried Chicken Legs with Udon Noodles. Erik Skokan, owner-chef of the Black Cat (1964 13th St.) made Caramelized Onion Tart; Slow-Cooked Pork Roast with Creamy Polenta, Braised Chard and Parsley Sauce; and Lemon Pot de Creme. Get their recipes now!
Read Downtown Magazine's feature on 14th Street Grill (including a special receipt for seared scallops & French tomato vinaigrette).
Read Downtown Magazine's feature on Black Cat (featuring Skokan's receipt for pecan crusted rockfish with grilled sweet potatoes, cranberries & garlic jus).