That’s all I’ve ever wanted.” - Kevin Malone, “The Office” Quote: “I just want to lie on the beach and eat hot dogs. Quote: “And it’s all downhill from here.”Ĭollege: Northland College, Ashland, Wis. Quote: “You can wear flannel to any occasion, the only hard part is finding the right one.”Ĭollege, major: University of Montana, Bozeman environmental design
Parents: Mark Fisher and Susan O’Neill FisherĬollege, major: University of Minnesota, forestry
Quote: “Men always make gods in their own image.” - Xenophanes Quote: “It’s more important to master the cards you’re holding than to complain about the ones your opponents were dealt.” - Grimsley, “Pokemon Black and White”Ĭollege, major: Embry-Riddle Aeronautical University, Daytona Beach, Fla. Quote: “There are no two words in the English language more harmful than ‘good job.’ ” - Terence Fletcher, “Whiplash”Ĭollege, major: University of Minnesota-Twin Cities, Carlson School of ManagementĬollege, major: University of St. Quote: “Sometimes the best way to solve your problems is to help someone else.” - Uncle Iroh, “Avatar: The Last Airbender” (Craig Lassig / Special to the Pioneer Press) AFSA, Vadnais HeightsĬollege, major: Knox College, Galesburg, Ill. 2021 Humboldt High School graduate Renee Hester stops for a photo under a rainbow from a sudden rain storm after ceremonies at Aldrich Arena in Maplewood, Wednesday June 9, 2021.
Tonight's three-course menu runs $50 a person and comes with a free cocktail if you tell your server "Happy Birthday.Compiled by Deb Mazzocco, a former Pioneer Press team leader. "A certain amount are poached off by new chefs," he admits, "but the ones who get it, they're the ones who stick around." With at least 50 percent of his team still on board from opening day, Thompson says, he's been able to keep heading for the goals he set when he took the job a year ago. Staff retention has helped the Nickel maintain consistency, he says even as the kitchen talent pool continues to be stretched thin by the deluge of new restaurants. For the Nickel's anniversary, he's offering a three-course dinner that includes dry-aged beef tartare from Western Daughters Butcher Shoppe with puffed beef tendon and a salt-cured egg yolk, and cobia with pole beans and chorizo. "My goal is not duplicating anything we did last summer and continuing to be innovative," he explains.Īmong the new dishes he's particularly proud of is a lamb saddle loin and belly with Thai green curry, miso-rubbed eggplant and roasted romanesco. Thompson has challenged his crew to keep ideas as well as produce fresh. Those Colorado suppliers include Fresh Point Produce, Wisdom Natural Poultry, the Grateful Bread Company, Emma Farms and Boulder Lamb, to name just a few. "Each time I visit the farmers' market, I find something more exceptional than the last." "It's been an uphill battle, but we've made a lot of progress," says Thompson, who continues to build his network of farmers, ranchers and other food producers. That's a tough task for a hotel restaurant, where balancing high volume with exceptional quality means finding producers who can provide the volume of products needed without compromising flavor or production methods. Thompson moved to Denver from San Francisco to open the Nickel, and from the moment he got here he worked to build relationships with local food producers so that he could feature Colorado on the menu. The menu from executive chef Chris Thompson is inviting, too, combining wood-fired cooking, international influences (particularly Italian) and local sourcing - a major element in the chef's philosophy of putting the freshest, highest-quality ingredients on the plate. Last year, an overhaul of the Hotel Teatro reconfigured the previous restaurants in the space - the posh, Euro-style Restaurant Kevin Taylor and Prima - into a more inviting, almost rustic, dining room and bar. The Nickel is celebrating its one-year anniversary today.