New heights for humble food.
When I read the headline, “Best U.S. Toast” as Food & Wine’s most recent “top” list, Garrison Keillor’s frequent references to toast came to mind. But no, F&W didn’t find any top toasts in Lake Woebegone but rather in top eating cities — including Denver. Here’s how the site described Lower48 Kitchen, its Colorado selection, and it’s a lot more elaborate than the slices shown here:
Chef Alexander Figura wanted to create a toast to honor the bounty of the Lower 48 states. The base is sourdough house-made with flour from an organic mill in Utah. Figura tops it with ham sliced as thinly as possible, which he sources from The Hamery in Murfreesboro, Tennessee, where it is aged from 18 to 24 months. Colorado ingredients are piled on next, including ricotta made with milk from a dairy in Longmont; and pickled peaches made from highly sought after fruit from Palisade; this impressive base is topped with three varieties of basil from an organic farm in Brighton.
Lower48 is one of just 15 toast purveyors on the list. Being listed was a nice gift, coming just a few days after its first anniversary.