Dining Out Alone in Denver: The Single's Restaurant Scene

Whether you're new to town, just visiting or afraid to venture out alone, Denver has a great restaurant scene for single diners. Top Chef Troy Guard shares his insights on the dining out alone scene, cooking for one tips and more. Troy Guard grew up in Hawaii cooking alongside his Father, and has worked in highly populated cities from New York to Hong Kong. Now residing in Denver, he shares his secret for achieving life balance, preparing a good steak and launching his very own new restaurant, TAG, which will cater to the solo diner!

Q: You grew up in Hawaii, cooking alongside your father. What foods brings you back to your childhood?
I love being outdoors in Hawaii, the air, the mountains, the ocean. As a child, we did a lot of deep sea fishing, camping, snorkeling etc.. Living in Hawaii you get a cross culture of culinary goodies like eating raw tuna (ahi poke) with soy and chile, barbecued Korean-style beef, or my favorite, kalua pig! It's all about fresh, great ingredients cooked in an authentic way.

Q: After working in intense, highly populated cities like New York and Hong Kong, you landed in Denver, Colorado. What does this city offer to single diners that the others don't?
I can't say enough about Denver. It is really a beautiful place with the most amazing people and some great local foods! I think you get a more personal touch here in Denver with genuine hospitality. Every city I have lived in has been something special to me, but in Denver it is the people and the community that drive me.

Q: What should individuals visiting Denver for the first time know about the restaurant scene?
You know, I have lived here now for almost six years...I am just excited with all the great chefs that are really doing what they love and making some amazing food. There is a special connection with Denver diners, the chefs and with the local grown produce. It's unbelievable.

Q: Any advice to individuals who want to enjoy the experience of fine dining but are afraid to do so alone?
I actually don't mind dining alone. I love sitting right up at the bar and talking with the bartender or, if there are chairs, at the kitchen. Get close, see what is going on and ask questions. You'll see the hospitality here in Denver. By dining alone, individuals can get the server's and/or chef's suggestions and talk to the person next to them. I am actually opening my own place come February 2009 called TAG in lower downtown Denver that will actually cater to the "solo diner." I feel it is a great way to meet people and have fun dining as well! There will be seats at the kitchen, a chef's table and a communal table..fun fun!

Q: Any tips for reducing recipe quantities to single-serve portions without compromising taste and quality?
I would say to just read the recipe, adjust accordingly and always taste! Make it yours!

Q: Best local farmer's market?
There are so many but I do like the one up in Golden, Colorado. It's a great little town with excellent produce/fruits, flowers etc...

Q: We all know that Colorado is beef country. What's your secret to preparing a good steak?
You can't go wrong with a New York strip, (my personal favorite is rib eye, lots of marbling!) which has great marbling and is ideal for the B.B.Q. I usually just add a little olive oil, salt & fresh cracked black pepper. I tend to cook on medium high to get a nice crust on the steak, plus I like it medium rare! If you wanted to change it up, you could use a nice rub or marinade. Still nothing tastes better than a great piece of meat cooked so simple.

Q: You have been involved in the opening of several restaurants throughout your career. How does a busy chef find time for balance in his personal life?
You have to have balance. I am only 37 but feel I have learned a lot in the past ten years or so. It's great to work 12-14 hour days, but you need to refuel! Take those days off, get refreshed, read a book, eat out, travel, hang out and do nothing, but spend some time away from work. Also, I feel I am a better chef when I find that balance of life and work. But I do love my work!

Q: Your latest endeavor, TAG which is scheduled to open in 2009, will focus on "continental social food." Can you tell us a little bit more about the concept?
TAG is Troy Guard. It is all about my travels and life. It will have, I hope, something for everyone. It will utilize fresh local produce/fruits/cheeses/meats with eclectic global touches. TAG will be a SOCIAL atmosphere with fun, innovative good food. Food brings us together... TAG will build on that.

Q: Care to share one of your single-serve recipes with our readers?
"Can't go wrong with this snack!"

Crunchy Tuna & Avocado Snack

Ingredients:

- 4 pieces of Chinese won ton wrappers (deep fried), or tortilla chips
- 2 oz ahi tuna, cubed
- 1/2 teaspoon olive oil
- 2 tablespoon soy sauce
- 1/4 avocado, diced
- 1 teaspoon onion, diced
- 1/4 jalapeño, diced
- 1 teaspoon mango, diced
- 1/2 teaspoon cilantro, chopped

Instructions:
Mix all together, and place on chips. You get the crunch, the salt, the sweet and the spice at the end!