Cafe Bar Talks Beer & Bacon
Cafe Bar Chef Talks Beer & Bacon
Jesse Albertini, Chef at Cafe Bar Colorado Talks Beer and Bacon. At the Denver Bacon and Beer Festival, Albertini Served up a house-cured Tenderbelly bacon, creamed leeks and an apple cider gastrique.
- Carri: What trends do you notice around bacon and beer in Denver specifically?
- Jesse: I think the trend that I see most in Denver is that we are obsessed with local breweries and now high end bacon companies. We are constantly getting access to better quality products and people are eating and drinking it up.
- Carri: What is most unique about the Denver food culture?
- Jesse: It is an exciting time to be a part of the Denver food and beverage scene. I feel like Denver has grown up since I moved here ten years ago. Food is exciting and it makes me happy that Denver takes food seriously and allows chefs to keep pushing forward.
- Carri:. Where do you find inspiration to cook up new menu items?
- Jesse: I find inspiration for food recipes everywhere. A lot of it comes from the people I work with. The constant conversation about food, technique, and new trends pushes us all to grow and try new things. It is fun to think about how much cafe|bar and I personally have changed sense it first open. I also love cooking and changing items from my past. I enjoy taking my grandmothers comfort dishes and trying to update them.
- Carri: What can customers expect when they visit?
- Jesse: We will be changing our menu mid-December for the winter menu. People can look forward to new items such as: duck bolognese, house-made sausage board, and lamb t-bones with a savory mushroom bread pudding.
For More Chefs Interviews:
- We Talk with Bob Blair of Fuel Cafe
- Jennifer Akina, Owner and Pastry Chef of Leaf & Crumb Talks About Her Beer & Bacon Infused Cupcakes
- Q & A Russels Smokehouse Chef Talks Denver Cuisine
- DJ Nagle, Executive Chef of Humboldt Talks Denver Cuisine
