Issue link: http://digital.copcomm.com/i/148134
CHEF: ONE-ON-ONE with Merrill Shindler Steve redzikowski the CO-Owner And CheF OF OAK at fourteenth tOOK the lOnG PAth tO BOUlder, COlOrAdO photos by Justin Lee I t's been a roundabout journey for Steve Redzikowski, co-owner and Chef of OAK at fourteenth (their preferred spelling) in Boulder, Colorado—a city where the cooking is Western with an edge. Steve was raised in Upstate New York, went to culinary school in Schenectady, and then headed for New York, where he worked at Le Cirque, and at Jean Georges and then, taking another leap, landed at Little Nell in Aspen. And finally to Boulder—and a place of his own. Cooking is his life. And it all began tossing pies. Merrill Shindler: When did you realize you were a cook? Steve Redzikowski: Probably when I was 15. I worked at a local pizzeria along with my brother. In high school, I had a morning job at a diner. By 16, I was working at the Hollowbrook Inn in Greenville. I liked the feeling. And it kept me out of trouble. Did you cook at home? I only cook at work. At home, I made grilled cheese sandwiches. Still do. I make a lot of quesadillas. How did you land a job at Le Cirque? I was maybe 18. I wanted to see what it was like. So, I drove to New York one weekend. I found the door to the kitchen—and snuck in. Before they threw me out, I said I'd work for free. And that's what I did, two days a week at first. I would be at work from 5:30 in the morning till 9:30 at night. I lived on pizza from Mama Teresa's. I loved it. Which chef has influenced you the most? Far and away, Jean-Georges Vongerichten. He's the most eye-opening guy. He's the cleanest chef—his area is always spotless. He taught me how to think about food, how to present food, how acidity makes flavors pop. I learned how to clean foie at 18 or 19. My only regret is that I didn't stay in New York longer. And is there a food that inspires you? Definitely ice cream. I love Coffee Häagen-Dazs. I can eat lots of it. And I work it off in the kitchen. I'm five-eight—and I weigh 130. I can eat lots of ice cream. Bryan Dayton, Co-Owner/Beverage Director As co-owner of OAK at fourteenth, Bryan Dayton has a passion for mixology that is reflected in his more than 15 years of experience. He is also a certified Sommelier and graduate of the Beverage Alcohol Resource Program (BAR) with honors. Prior to opening OAK, Dayton oversaw the beverage program at Boulder's acclaimed Frasca Food & Wine, as well as owning his own cocktail catering service, Sweet & Sour Cocktails. To promote bartending as a growing craft, Dayton started the Colorado chapter of the United States Bartender's Guild (USBG). As co-owner and Beverage Director of OAK at fourteenth, Bryan continues to incorporate unique spirits with Colorado's seasonal ingredients to create innovative, yet accessible cocktails. 34 / the tasting panel / august 2013 TP0813_034-65.indd 34 7/24/13 9:47 PM