Cooking in the Slow Lane
Countering hectic lifestyles and demands for instant gratification, chefs are taking time—and pride—to deliver products that are months in the making.
Open a refrigerator door at Baur’s Restaurant in Denver, Colorado, and you’ll see a row of cured hams. Hanging there for around 12 months, these meats are a fixture in the restaurant and are just one of many products Executive Chef Robert Grant spends weeks, sometimes months, preparing.
He makes prosciutto, culatello, coppa, head cheese, charcuterie, fermented vegetables, and stocks. All signature slow-food items that take a long time to make.
Slow food is, in some ways, the antidote…