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#CeliacChef
Self-taught in the kitchen, Greg graduated from University of Denver with a degree in hospitality management. After nearly a decade of experience in the restaurant and food service industry, he opened Fireside Catering in 2004. |
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#BeenThereDoneThat
Like his father, Greg developed dietary intolerances to dairy in his teens. Since then, his restrictions have only gotten more challenging, including a celiac diagnosis in 2018. Erica developed Crohn's disease at age 14, which for a time required extensive dietary modifications and stretches on IV nutrition. Her struggle culminated in an ileostomy at age 24, but she's still allergic to potatoes. |
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#WeDontDoFancyWeDoReal
Despite Greg's catering background, you won't find any meals calling for smoked lychee bubbles or frozen Parmesan air. Most of us are challenged enough just trying to successfully feed ourselves and our families. Like you, we're big on comfort food.
#MacGuyverStyle
Our usual menu planning relies heavily on "what do we have on hand?" rather than any sort of recipe. Instead of shopping and pre-assembling ingredients to create a meal, we like to #ThinkOutsideTheRecipe and enjoy riffing with what we have in-house. It's like being on an episode of Chopped, but in our own pantry.
#WorldCuisine
As the saying goes, the only difference between a groove and a rut is the depth. We enjoy sourcing outside the standard American diet to find ingredients with similar properties that we can use to recreate or substitute for a familiar dish -- or to construct something entirely brand new but utterly delicious. We also support #LocalFoods and practice #NoseToTailEating as much as possible.
Despite Greg's catering background, you won't find any meals calling for smoked lychee bubbles or frozen Parmesan air. Most of us are challenged enough just trying to successfully feed ourselves and our families. Like you, we're big on comfort food.
#MacGuyverStyle
Our usual menu planning relies heavily on "what do we have on hand?" rather than any sort of recipe. Instead of shopping and pre-assembling ingredients to create a meal, we like to #ThinkOutsideTheRecipe and enjoy riffing with what we have in-house. It's like being on an episode of Chopped, but in our own pantry.
#WorldCuisine
As the saying goes, the only difference between a groove and a rut is the depth. We enjoy sourcing outside the standard American diet to find ingredients with similar properties that we can use to recreate or substitute for a familiar dish -- or to construct something entirely brand new but utterly delicious. We also support #LocalFoods and practice #NoseToTailEating as much as possible.
#RecipeWhatRecipe
If you've spent more than five minutes on our website, you may have noticed that we don't really do things by the book. That goes for recipes, too. We're not good at following them, and we're not good at writing them.
If you've spent more than five minutes on our website, you may have noticed that we don't really do things by the book. That goes for recipes, too. We're not good at following them, and we're not good at writing them.
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#NotADoctor We are not doctors, dieticians, nutritionists, or counselors of any sort. None of our suggestions should be mistaken for medical advice: they are based entirely on anecdata. We do not diagnose, prescribe, or treat anything. We just like fucking around in the kitchen and sharing what we've learned. |
Soooooo not a medical professional.
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#FuckYeah
Unlike most resources, we don't focus on what you can't have. Instead, we concentrate on what you can -- and how to put those ingredients together into awesomesauce meals that will have you enjoying food once again. #KitchenNinja Can you follow a recipe? Good, go do that. We can't do it for shit, so we go for a more big-picture approach: Ingredients? Yes. Measurements? Maybe not so much. |
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