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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Colorado Kitchen High

We had a grand time eating Sunday brunch at the Colorado Kitchen when we were in Washington, D.C. last week. I wrote about the doughnuts as part of my story for the May issue of Nougat Magazine.This small, bright, quirky place is more than five years old and still drawing crowds and accolades.

See recent reviews in The Washingtonian, Voice, and Yelp. Not bad for a place where the chef, Gillian Clark, has stood up for Chef's Rights -- or for chefs being right -- about their sides and combos. Even NPR picked up on the controversy.

My own thoughts: Gillian Clark cooks so beautifully and works so hard she gets to say whatever she wants. If we don't like it, we can eat somewhere else. Me - I like the place. I think I like Gillian Clark, after watching her cook for a full crowd last Sunday. I'd like to eat dinner at the Colorado Kitchen, and see how the southern-fresh-European-finely prepared sensibility translates.

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