Garrett Mogel
Chef Drew Shyrock prepares seared scallops for the Chef's Table event at Ginger and Baker in Fort Collins Sept. 22. “I heard a quote one time that, ‘When you go out to eat, you can tell who got their heart broken and who got laid by how that food comes out and how it tastes,’” Shylock said. “I think that holds true. You can tell if there is some heart and soul that has gone into it — there is some inspiration that is in it. It's a focused dish. It's a composed dish as compared to someone that doesn't have as much cohesion or well roundedness.”