Barclay Dodge

Chef Barclay Dodge's culinary philosophy at Bosq is deeply rooted in an all-encompassing ethos of hyper-localism and a profound connection to the surrounding environment. His approach, described as a 'three-pronged approach' encompassing foraging, fermentation, and farming, aims to create a unique 'feel of time and place' for his diners. Ingredient sourcing is meticulous, focusing on what he calls the 'Colorado Greenbelt'—the Roaring Fork, North Fork, and Grand Fork valleys. He partners with distributors like Farm Runners to access 30 to 40 local farms within a 50-mile radius, highlighting the quality of young farmers in the region. Specific local partnerships include Forte Farms for plums, Okagawa Farm for corn, and Duranzo Ranch for unique melon varieties like Charentais. His dedication extends to sustainable practices, evidenced by Bosq's long-standing commitment to composting. Foraging is a cornerstone of Bosq's identity, with Chef Dodge personally engaging in it up to three days a week, even in winter. He views being in the woods as essential for 'escape, inspiration, grounding space, creativity, and sanity.' His foraging program, which began in the mid-1990s, involves harvesting local ingredients such as watercress, pine tips (used for oils, marinades, salt cure, ice cream), pine bark, sumac, pennycress, fireweed, dandelion flowers (for syrup), and juniper branches and berries (for smoking and marinades). Ingredients are meticulously preserved through freezing, dehydrating, pickling, lacto-fermenting, and syrup-making to ensure year-round utilization. He maintains a digital logging system for foraging and fermentation trials, and responsibly manages foraging spots to prevent over-harvesting. Fermentation is another critical element, with 'every single dish' featuring deep fermentation to develop 'umami-driven' flavors. Chef Dodge believes this process creates an 'alive, electric' flavor that elevates the dining experience on a subconscious level, akin to the radiance emitted by polished crystal. Beyond the plate, his philosophy extends to the entire dining experience, where attention to detail in the dining room, such as the polishing of chandeliers, contributes to the overall 'flavor' and feeling of elation for the diner. While acknowledging accolades like a Michelin Star, his core vision prioritizes a steady business, the well-being of his team, and the continuous refinement of his craft, with the ultimate dream of achieving two Michelin Stars. Chef Barclay Dodge's technical mastery is best exemplified through Bosq's tasting-menu-only format, a shift embraced during COVID-19 that allows the kitchen to operate at its 'highest and most creative level,' emphasizing technique, creation, and execution over à la carte flexibility. His culinary style is defined by a meticulous three-pronged approach: foraging, fermentation, and farming, which are integrated into every dish to evoke a strong sense of place and seasonality. His approach to flavor is deeply umami-driven, primarily achieved through extensive fermentation applied to nearly every component. Ingredients are transformed and preserved through lacto-fermenting, pickling, freezing, dehydrating, and creating syrups. He actively utilizes foraged elements to infuse unique, natural flavors, such as pine tips for oils and salt cures, dandelion flowers for syrup, and juniper branches for smoking meats and seafood. This commitment to local sourcing is so profound that 85% of the menu comes from farms and forests within the Roaring Fork and surrounding valleys. Plating and presentation are a culmination of his craft, often incorporating foraged elements directly, such as using scrub oak and varied twigs as natural skewers. The dining room itself is considered an extension of the flavor creation, with elements like the radiant cleanliness of polished crystal chandeliers intended to contribute to the diner's subconscious experience of the food's vibrancy. His most legendary signature dish mentioned is the "Lobster grilled over Juniper Branches with Buttermilk, Lilac and Dill," which showcases his ability to integrate specific foraged ingredients into a refined presentation.

Career

• Executive Chef Owner at Restaurant Mogador, Aspen, CO
• Executive Chef at Auberge Resorts, Unknown
• Executive Chef at Pacifica Restaurant & Oyster Bar, Unknown
• Chef Owner at Bosq Aspen, Aspen, CO