This text is part of the special Pleasures notebook
Colorado is a popular destination for outdoor activities; its ski resorts, its mountain hikes and its thermal spring baths. The State is now adding gastronomic tourism to its list of must-sees, since the quality of its good restaurants has just been recognized by the prestigious Michelin Guide.
Denver: the El Dorado of gastronomy
After many years of creativity, hard work and innovation within its culinary community, Colorado deserves to be recognized for its gastronomy. The State finally joins the short list of the big ones, since it is now included in the prestigious Michelin Guide. The international director of the Michelin Guides, Gwendal Pouellenec, announced in September the establishments elected in several categories. These came from three cities in the state: Denver, Boulder and Aspen, with a majority of restaurants coming from the “Mile-High City.”
Of the five restaurants awarded a coveted Michelin star, three were from Colorado’s capital city. The Green Stars, rewarding tables with sustainable and eco-responsible gastronomy, were awarded to two restaurants in Denver. Added to this were eight nominations for Denver by Bib Gourmand, out of a total of nine, for “careful cuisine at a moderate price”, highlighting in passing the great diversity of cuisines.
Chef Max Mackissock, at the head of two Denver restaurants awarded the Bib Gourmand distinction, said he was proud to contribute to this culinary diversity with his two restaurants Ash’Kara (Israeli cuisine) and Mister Oso (Mexican cuisine). “Over the past twenty years, Denver has opened up to gastronomy. The influx of immigrants from different countries and different American states has gradually changed the face of our cuisine. Travel also played a role, enriching the background of our employees. Some came back with unique culinary experiences.” For someone who began his career in Italy, the Bib gourmand distinction confirms the mission of his group The Culinary Creative, which is to offer good, friendly cuisine, open to the world.
For his part, chef-owner Kelly Whitaker of the restaurants Brutø and The Wolf’s Tailor, which each received a Michelin star as well as a Green Star, the recognition means “a springboard to share the foundations of [leur] work “. The chef was particularly touched by the award of the two Green Stars, due to the commitment he has made with his team for several years already in terms of sustainability, environmental impact (carbon neutral), zero waste policies and use of net positive ingredients. “Our commitment has led us to review how, where and from whom we source our products in our restaurant. We cook with products from Colorado, a rich terroir, but our focus lies on the grains grown here. While produce abounds in summer, grains are harvested once a year and can be preserved. This food has been the basis of the diet for centuries. His research has led him to work with local farms to obtain cereal grains that suit the values he defends. Fermentation techniques are used as a method of preservation and add flavor to dishes. The influence of the chef’s numerous travels is transmitted in certain techniques used, giving the recipes this unique dimension earning him a Michelin star.
Glenwood Springs: miraculous waters
If Denver has just become an important milestone for gastronomic tourism, with its restaurants, the numerous microbreweries and distilleries are also among the state’s essential attractions.
The waters of the Colorado River and the springs that come down from the Rocky Mountains are recognized for their quality and their mineral content, which, combined with the know-how of microbrewers, produces the best beers there are. To discover the manufacturing secrets and taste these little liquid treasures, take a trip to the village of Glenwood Springs, located 202 km west of Denver.
The village is already known to tourists, who come from all over the world to enjoy swimming in its thermal water springs, heated naturally by the geothermal water tables. Two places are renowned for the experience they offer, Glenwood Hot Springs and Iron Mountain Hot Springs.
The fresh spring waters of the area, which come down from the mountains, are recognized and used to make very good beers. A quick trip to the Tap Room at Casey Brewing and Blending, winner of several international awards, to taste sour beers made from local fruits, will convince you. At the Glenwood Canyon Brewpub, an award-winning microbrewery, come to try one of their Ales or IPAs, brewed on site, and to grab a bite to eat, since the pub offers a complete menu for lunch and dinner. These local beers are also served in the village’s best restaurants, such as The Pullman, where food pairings are offered.
Grand Junction: Colorado Fruits
To discover one of Denver chefs’ most coveted treasures, we then travel to the far west of the state, to Grand Junction County, where the Palisade orchards are located. The valley there, bordered by the significant cliffs of the Mesa, produces, thanks to an advantageous microclimate, the best fruits in the entire state. There are peaches sweet as honey, but also pears, plums, apricots, apples and tomatoes of incredible quality. In the kitchen, we tear them up to make desserts, salads, chutneys and other delights. U-pick is one of the popular activities. The area is also renowned for wine tourism, with its thirty vineyards which welcome wine lovers, curious to discover what this new wine region has to offer. Classified in the Grand Valley appellation, the wines are produced from hybrid varieties and vitis vinifera. A quick trip to Colterris, the state’s premier winery, where wines are made from their grapes, will give an idea of the best the region produces. Not far away, Carlson Vineyards is a pioneer in local viticulture. There you can discover a variety of good wines, including an excellent one made from local peaches. The Vines 79 vineyard boutique, with its saloon decor, also offers beautiful vintages sold on site.
The Grand Junction region is also known for its distilleries, its lavender fields and its good restaurants. The family-owned Highlands Distillery is worth a stop for a nice cocktail in their yurt that doubles as a bar. All spirits used are distilled on site and sold at their store. There is also a lavender field, the aromatics of which are used to flavor some of their cocktails.
To taste all the flavor of local products cooked, eat at Bin 707. Chef Josh Niernberg received honors in the James Beard Award competition in 2020.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.