In Boulder, Eric Skokan was one of Colorado’s first chefs to attempt real farm-to-table cooking. For over a decade, he has run Black Cat Bistro in Boulder — and now, he farms more than 400 acres while running two restaurants. The second is Bramble & Hare.
“You know, I’ve loved my career as a chef, and I still do,” Skokan said. “And at the same time, as a hobby, I was gardening. Restaurant life is super stressful, so that was kind of the morning solace. … I tasted the stuff I was growing in my garden and then tasted the stuff that I was serving to all the guests in the restaurant, and the difference was so stark.”
To feed diners at his restaurants, Skokan grows 250 varieties of vegetables, grains, legumes and herbs and raises animals at Black Cat Farm outside Boulder. Watch
