He remembers his grandfather having a ½ acre garden where he grew up in Connecticut. It was normal to that generation to have a big garden. Chef Sean Boutot, who considers himself a "blue collar chef," sees that our society is in the middle of a re-revolution of food. He describes a culture that is circling back to a new "normal" of large gardens and simple, natural, wholesome foods.

Chef Sean says he's not trying to reinvent the wheel. At Appaloosa, which was recently recognized for having the best Pot Roast in Denver, he puts a lot of love into the gravy - not just any gravy! With a jus of the natural beef he sources from Frontiere Natural Meats and from Teton Waters Ranch, the rue and the mirepoix, his pot roast is a huge crowd pleaser, and he has regulars who come in weekly just for the pot roast!

Chef Sean says, "I like to take food people know and raise the level of the simple quality." He's most proud of his Thai Curry. Instead of using pre-mixed sauce, he and his team spend hours three times every week crushing and grinding the fresh lemon grass, ginger, Thai basil, and spices. This isn't just delicious cuisine, it is medicine!

Speaking of medicine, chef Sean treats his staff and team to small batches of delicious, home-made Kombucha. With flavors like sparkly, effervescent citrus, the beverage delights while providing super-food levels of beneficial probiotics and amino acids.

When he's not cooking up these amazing foods for locals and visitors alike to his 16th Street Mall location, chef lives in the high country where he skis and enjoys the wilderness - above 9,000 feet - with his wife Marnie and son Quinn. An avid high-altitude gardener, chef Sean is planning a greenhouse project for the spring that will extend the season and provide even more tomatoes, veggies and greens.