Photo by Alexis Kenyon.
On this week’s Radio Nibbles, John Lehndorff welcomed Jim Smailer, one of the first local chefs to practice farm-to-table restaurant cooking during his years at the Boulder Cork. They talked about cooking with squash blossoms, the best way to grill sustainably caught salmon, and rare Mexican spirits beyond tequila and agave. Smailer brought along Niman Ranch tri-tip steak sliders in a Western Slope apricot barbecue sauce to sample. The studio smelled marvelous.
This week, John’s Nibbles column in the Boulder Weekly talks about whether printed cookbook still matter.
Listen:
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Breakfast with Boulder’s First Farm-to-Table Chef Por Jaijongkit
