Review: Chef Eric Skokan’s cabana-style tasting menu blends rustic luxury, seasonal ingredients and decades of culinary vision on a 500-acre working farm.
Author Archives: Clay Fong
Clay Fong has been writing about Front Range food since 2005, when he co-authored The Gyros Journey, a guide to ethnic restaurants along the Front Range. Since then, he had written about food and critiqued restaurants for Boulder Weekly, the Boulder Daily Camera and 5280 Magazine before becoming a contributor to BRL.
