Colorado Kitchen’s Chef Responds to Your Comments

Thanks for your comment and more importantly thanks for the great food you provide!

“Hi, this is Gillian, Chef at CK. I was surfing the web to see who it was that snapped a camera phone shot as we opened a few Sundays ago. We were all wondering what that was all about. I’m glad so many of you love my restaurant. We try really hard to make it a great experience for everyone. If you hear me yelling back there. I’m yelling at a server to hurry and take you your food. Or Robin is yelling at someone to get them to greet the folks at the door. We’ve come a long way from the first days. We have a team of really competent folks now. However, sometimes they get overwhelmed by how many people are in the room. If I appear grouchy it is because I do all of the cooking. ALL OF IT. And I do all of it from scratch. I was not going to write but when someone said that my potatoes came from a box I had to say something. I boil 17 potatoes and then mash them, stirring in hot cream and butter. I do it. Not a prep cook. I make all of the sauces and I’m the one behind the stove. Yes I have had to leave the kitchen and talk to irate customers. I remember anonymous #1. He wanted just half a mimosa. But we don’t do that. There was a misunderstanding. The server sold him the whole thing. They drank just about all of it. I agreed to take it off of the bill. But he continued to rant and rave and swear the server was a liar. She started sobbing. I remember asking him to calm down. But he continued to stomp up and down and carry on. I asked him to leave and not bother paying for anything. In these situations I ask people not to come back. I know some of you guys know that some people are looking for a bad time. Not that Anon was. But we can see them when they come in. Nonetheless, we try really hard to make a great experience for everyone. As for our prices. Gosh. I think they’re pretty reasonable….only two things over 20. We’ve got a great casserole for about 10 bucks. I can barely eat the whole thing. If you’ve had a bad time or a long wait, try us for Sat brunch or Thur nights (burgers) it’s not so busy. But don’t every accuse me of cooking processed food. That is just not true. Those are fighting words. I take food very seriously. I use 100% jumbo lump in my crab cakes. I soak my chicken for fried chicken in buttermilk for 24 hours so it is as tender as can be. I’m very serious about this and I take none of it lightly. You will have good food at CK. If you insist on having something that’s not on the menu like 1/2 mimosa, or a grilled cheese sandwhich for your culture-deprived child then you might not leave as happy as the other 40 people in the room.”