Home Dining Local chefs chat with Boulder Magazine

Local chefs chat with Boulder Magazine

What foods do you grow at home and how?

Marcy Miller (photo by AliveStudios.com)

Marcy Miller

“We have four raised garden beds and three Earth Boxes in which we grow all sorts of things. I have two boys and each one is in charge of a box. We grow kale, chard, garlic, cucumbers, zucchini, eggplant, lots of herbs, tomatoes and summer squash.”

Watching the trend of long ingredient lists and the addition of hormones, antibiotics, pesticides, and genetic engineering set Marcy Miller on a mission to make healthier options for her young children. Today, she lives that mission through her locally owned Boulder and Louisville Organic Sandwich Company restaurants.

Organic Sandwich Company
1500 Pearl St., Boulder | 459 S. McCaslin Blvd., Louisville
720-326-8063 | www.organicsandwichco.com


If a friend invites you for dinner,
what do you hope they make?

John Payne (photo by Tim Romano)

John Payne

“Whatever they want to make. People tend to get overly stressed about what a ‘chef’ might think, but honestly, anything that you take the time and care to prepare is going to make me happy and appreciative.”

John Payne is the Executive Chef and Food & Beverage
Director at Spruce Farm & Fish and the historic Hotel
Boulderado. Chef John and the Hotel Boulderado are
committed to a natural and locally focused menu, preparing fresh foods and utilizing the highest-quality ingredients from local farmers, artisans and ranchers in Colorado.

Spruce Farm & Fish
2115 13th St., Boulder | 303-442-4880
www.spruceboulderado.com