Photo by Annabelle Breakey
Pea and Mint Relish
This relish looks like guacamole, so the mild, fresh flavor of peas and mint is a surprise.
Matheson always deep-fries his fries at the Kitchen. They're exceptionally delicious but do require soaking and double-frying. Our shortcut version of the Kitchen's recipe requires no soaking and only a modest amount of oil (for the deep-fried original, see below). The fries can bake while you're outside grilling the burgers.
Garlic French Fries
The Deep-Fried Original. Twice-cooking these fries yields the tastiest results: The first round cooks the potatoes and removes some of the water and starch, while the second makes them nice and crisp.
"We have a group of friends from Texas who have a liking for brandy freezes," Matheson says. "I had never had these before, but now, when they're in town, I'm back in the kitchen mixing up gallons of them. This makes enough for 6, or 1 Texan." Feel free to experiment with other flavors of ice cream and less brandy if you like.
DOWN TO THE LAST DETAIL
A lot of small actions can make a big difference. Going beyond most "eco-friendly" restaurants, the Kitchen:
1. Furnishes its space with largely recycled or salvaged fixtures and materials.
2. Draws its electricity entirely from Colorado wind farms.
3. Offers cloth towels in the bathroom.
4. Depends mainly on local food suppliers (whose names are displayed on chalkboard in the dining room).
5. Prepares staff meals at the end of their shift to use up extra food and wine.
6. Asks staff to use reusable mugs.
7. Hands out biodegradable take-out containers.
8. Gives its cooking oil to a neighbor for biodiesel.