At a ceremony on November 8, Westword's Food & Drink editor will be honored with the Colorado Restaurant Association's award for Outstanding Media Professional.
serves up Industry Spotlight Awards, honoring people who've made major contributions to the dining scene — whether as bartenders, chefs, owners or even journalists. This year's winners will be honored at an event on November 8, and here's a tidbit to whet your appetite:This award specifically honors people who are allies and supporters of the industry, which makes it really special for me.
I was a teen mom — I had my daughter when I was seventeen, and at nineteen, I got a job as a host at the chain restaurant. I definitely didn't take it seriously; I wore knee-high black socks with various red-and-black outfits and spent most of my time hiding out in the kitchen, eating breadsticks dipped in honey mustard and flirting with the cooks.
Two weeks later, I packed my two-year-old daughter and all the belongings I could fit into my Ford Explorer and drove from Florida to my new home — which actually turned out to be in Parker, but that's a story for another day. I was a terrible nanny, and that original plan didn't last very long, but I've lived in Colorado ever since — nearly twenty years now.
The fact that destination marketing organizations like Visit Denver pay to have certain areas of the state covered explains why some deserving places were left out — simply because of geography — but I don't think that discounts the work the actual inspectors do in choosing which restaurants are included. Their picks for the first Colorado guide are generally on point and leave a lot of room for future growth..
I tend to rotate through general staples seasonally. In the fall, there's always at least one big batch of green chile and a lot of soups — I love my immersion blender. In the winter, there's a lot of heavier baked pastas coming out of my kitchen, including my annual Christmas tradition: lasagna bolognese with fresh-made pasta and béchamel. In the spring and summer, it's all about using as much seasonal produce as possible.
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