by Rodrigo Paredes, Chef at the Café For the holidays, my family and I enjoy the traditional chile en nogada. Chile en nogada’s history is surrounded by mystery, and each town has a version of their own. One of my favorite stories recalls a gathering…
By Logan Mason, Sous Chef, The Cache at Ginger and Baker. Sage and nutmeg, pumpkins and cinnamon. Once the leaves start turning outside, the kitchen turns to fall inside! My family and I grew up in Southern California and the day after Halloween we would…
One of the things that many cooks and chefs do when they have time off is reach out to other restaurants and ask to do a brief ‘stage’, or internship with them. If you’re lucky they say ‘yes’! So, recently I spent several weeks in…
Fresh salsa made with Colorado’s juicy Palisade peaches makes a perfect topper for grilled chicken sliders. Brush chicken with spicy peach glaze, add a dab of basil pesto and a delicious summer sandwich is born! Join Logan Mason, Sous Chef at The Cache, as he…
The Cache’s Double Chop with Cranberry Citrus Gremolata and Brussels Sprouts. Feels like home… by Chef Deb Traylor It’s no accident that the logo for our project has “Fort Collins, Colorado” proudly displayed. It’s also no coincidence that we’ve used local coffee roasters, farmers, chefs,…
Lessons learned and a dang good breakfast sandwich by Chef Deb Traylor It’s an exciting time at Ginger and Baker! We’re getting close to the finish line… but there’s still much to be done before we open later this fall! We’ve been testing every recipe,…
As chefs, we’re always on the search for new ways to look at food, whether it’s discovering unique ingredients or developing a new take on a standard dish. The recipe we’re sharing today, River & Prairie, is a new interpretation of the typical Surf &…
I am a self-professed “food pusher.” Early in my career, I used to volunteer at my local farmer’s market in Longmont, Colorado. Every Saturday, I would walk up and down the market culling produce from our farmers, then I’d go back to my little tent…
