Paul C. Reilly

Chef Paul C. Reilly

NAME: Paul C. Reilly
RESTAURANT EMPLOYED AT: Encore On Colfax
MARITAL STATUS: Married to my wife, Shannon, for two years

Can you tell us a bit about the event Taste of the Nation in your words?
This is “thee” summer event with “thee” best restaurants in the metro area. There's a plethora of local summer ingredients being used, and all to benefit a champion cause. It's super fun!

What dishes are you going to prepare for Taste of the Nation?
Slow cooked pork belly with preserved lemon and hazelnuts.

Besides helping fight child hunger, what other causes are close to your heart and why?
March of Dimes. My family and friends have been touched deeply by premature birth. I work very closely with the Colorado chapter of March of Dimes. Everything from benefits at Encore to the Signature Chefs event to March for Babies.

What is the one dish that best describes your personality and why?
I'm gonna go with fajitas. They’re fun, loud and you always know when they’re entering a room. And they come in different varieties.

Okay, they may be competition, but what other restaurant in Denver can we spot you at?
I love Table 6 and visiting my good friend Andrea Frizzi, at Il Posto.

If we scrolled through your DVR, what shows would we find?
Sports Center, "The Soup" and "60 Minutes."

What’s the funniest story that has ever happened to you while working in the kitchen?
Years ago in NYC, when I was just a young cook, we were switiching from a cauliflower soup to a white bean soup on the menu. The sous chef had just got back into town from a vacation. Me, being a fool, mixed both soups together because they were both off-white in color. The sous came in and complemented me on the cauliflower-white bean soup I had made. I just went with it, and it became one of the first dishes I ever had featured on a menu. When the  executive chef came back in, she didn’t say anything.

Any chefly words of wisdom you’d like to sign off with?
Eat local and stay classy, Colfax!