It's now one of only 21 restaurants in the U.S. recognized by the Michelin Guide for excellence in sustainability.
"When I started cooking at 20 or 21, the Michelin Guide was the biggest thing, and even now it seems like Michelin stars are way out there in some other world that I am not going to be part of," says Eric Skokan, owner of Bramble & Hare, at 1964 13th Street in Boulder."It's not something you dream of — or you dream of it as something being far out of reach."
While the term"farm to table" has been buzz-worthy for decades, it wasn't until I stepped onto Skokan's Black Cat Farm in Niwot that the phrase truly had meaning. There the chef grows and raises food to supply Bramble & Hare. The ever-changing selection includes numerous types of tomatoes, winter squash, eggplant, ten types of peppers, sesame seeds, sunchokes, corn, garlic, carrots and more herbs than one can remember. Skokan and his team are always discovering additional things to plant, and every year he tries his hand at something new. Soon, he says, he'll add apples and pears to the list.
Not that the chef was expecting the award. According to Skokan, he heard from a writer for the Michelin Guide a few months ago. That person asked him a lot of questions about sustainability and the restaurant, but he also made a point to say that they didn't know if Bramble & Hare was getting any recognition from the prestigious guide. Skokan didn't even get an invite to the September 12 ceremony at Mission Ballroom, where he and the restaurant were recognized.
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