Seidel is the recipient of many awards, including James Beard Foundation Best Chef: Southwest in 2018, Food & Wine magazine’s Best New Chef in 2010, and Chef of the Year titles from local Colorado media including Denver Life Magazine and 5280.
Always passionate about the connection to food and its journey from pasture to plate, Seidel owned Fruition Farms and Creamery, located just south of Denver, producing artisan cheeses, raised meats, and grew produce for over ten years. Seidel sold the farm in 2021, but through the experience, he, along with his kitchen and farming teams, was able to learn about Colorado agriculture and the roots of ‘farm to table’ firsthand while also giving back to the community.
Born and raised in Racine, Wisconsin, Seidel now lives in Lakewood, Colorado.
Inspired by my and Jacques’ shared love of mushrooms and foraging, this flavorful and unique gazpacho is made with porcini and cinnamon caps that I picked myself, in and around my Colorado-based home. Local mushrooms, house-made oat milk, sunchokes (also known as Jerusalem artichokes) are blended into a rich gazpacho and drizzled with browned butter. You can substitute vegan butter or drizzle with extra virgin olive oil to make this dish, deliciously vegan.View This Recipe