At Cho77 restaurant in Denver, a curried chicken dish is an aromatic bowlful of heaven. (Photo by William Porter)
Curry and chicken and ramps — oh my!
In , I went on about how much I enjoyed the latest venture from chef Lon Symensma, at 42 S. Broadway.
One dish I singled out was the Thai coconut curry, a beautiful aromatic bowl packed with shredded poultry in a yellow curry broth. The dish was a wonder in its own right, but also owed much to the garnishes that came on the side: crispy egg noodles, cilantro and pickled ramps.
May is the time of year for , and seeing them on the menu always transports me back to my native Blue Ridge Mountains in North Carolina, where I’d hunt for the garlicky, scallion-like shoots in shady patches of forest. For most of the year, Symensma makes this dish with pickled mustard greens. Hats off to him for taking advantage of ramp season.
The post appeared first on .
