Chef Natascha Hess, whose eatery is a Michelin Bib Gourmand award winner, says her travels have reinvigorated her culinary creativity.
. But it was Hess’s journeys across east Asia earlier this year that provided the inspiration for several new menu items that have popped up at both her Denver spot as well as her soon-to-open Boulder takeout window — one of which can’t be found elsewhere in the metro area.
During her travels, she met up with her hero, chef Andy Ricker , and took plenty of cooking classes and day trips exploring ingredients in the region. She acknowledges that even after years of cooking and eating various Asian cuisines, she was still intimidated by some foods. “I want to be brave,” she says with a smile, before admitting she just couldn’t sample balut or the shiny black skewered scorpions sold by street vendors.Of course, Hess fell hard for plenty of dishes, too.
Another recent addition to the menu is Hong Kong French toast: the Ginger Pig’s is made with kaya jam instead of the traditional peanut butter. It is encrusted in corn flakes and panko and served with sweetened condensed milk and butter. The kaya jam is more like a custard made with coconut milk and pandan, she explains. “I put it in shareables and desserts,” she says. “I’ve never put something on the menu twice. It’s absurd, but I think it’s a disservice not to put it both places.
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