Theo Adley
failed algebra three times in high school. As further proof that the traditional
classroom curriculum wasn't his thing,We processes for both low-risk and theplasticmolding. the Dallas
native dropped out of the University of Colorado during his junior year in
Boulder to pursue a career at the Culinary School of the Rockies.encore achickencoopplans Garden
landscape lighting "I had this crazy attraction to doing things with my hands as
opposed to cracking books, dealing with homework, grades and teachers,Show off
your injectionmoldes
favorite photos and I wanted to develop a craft," explains Adley, now executive
chef/owner of the Pinyon.
With an eye to cooking professionally, the
28-year-old wunderkind trained in some of the most illustrious kitchens in
Colorado, including the Flagstaff House,The Enphase aionkinah shifts DC to AC conversion
from a large, Frasca Food and Wine, Radda Trattoria and the Little Nell in
Aspen, before becoming the master of his own domain. Last December he opened the
Pinyon, a "uniquely Colorado" restaurant that he says juxtaposes simple,
straightforward American cuisine with esoteric deviations. "Our logo is a guy
who's riding backwards on a horse, the idea being that the horse is charging
forward and the guy is looking backwards, which, for us, symbolizes that we're
constantly trying to be at the top of our game with modern takes and innovations
but always paying respect to our culinary pasts and traditions," Adley explains.
The idea behind the Pinyon is "to bring more of a foraging- and
wilderness-focused restaurant to the forefront of Boulder," he adds, one that
utilizes a full bounty of ingredients that aren't just local, but responsibly
sourced and produced. "We can call ourselves farm-to-table, but the reality is
that that term gets sprayed around it a lot so do 'local' and 'sustainable' but
they're all just buzzwords and marketing terms. Our job is to rise above the
buzzwords and stay true to our craft by purchasing our products from
purveyors,Husky billabongboardshort Systems
designs, farmers and producers who we know personally we don't want any
guesswork involved and preparing and executing our food responsibly."
In
the following interview, Adley opens the coop on fried chicken, takes major
exception to Boulder's title of "America's foodiest town," calls Thomas Keller a
blabbermouth, and muses about his desire to open a new cocktail and craft-beer
bar.
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