On Tuesday we were fortunate to be joined by Eric Skokan, the chef and owner of The Black Cat farm-to-table restaurant in Boulder. Eric grew up on a farm in Virginia, has been a professional chef for more than 20 years, and just in the last three years started his latest, and most personal venture.
Eric's philosophy is to reduce, reuse and recycle as much as possible. Food scraps go to the chickens and pigs, and because he grows most of what is served at the restaurant, packaging is drastically reduced, as well. For the few items he can't grow himself, Eric tries to source GMO-free, local, and organic products, with his goal for the restaurant being to someday be 100% GMO-free.
Eric grows hundreds of varieties of vegetables, fruits and herbs, as well as several breeds of chickens, turkeys, pigs and sheep. He says that depending on the farm to supply the restaurant has been a wonderful creative challenge, and as such, he has found ingenius ways to use what is in season all year round (even in the winter!) while still keeping the menu fresh and unique.
Check out his seasonal creations at The Black Cat.
--Christie Wood
Christie Wood
Culinary Assistant
Culinary Assistant
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