Daniel Asher of River and Woods

River and Woods is chef/partner Daniel Asher’s newest passion project. Daniel’s obsession with local agriculture, sustainable sourcing and food justice has been his focus for over two decades. As the former culinary director of The Edible Beats Group, one of the most successful hospitality brands in the region, Daniel helped to define true farm-to-table cuisine in Denver at Root Down, Ophelia’s Electric Soapbox and Vital Root.

Chef Daniel was a pioneer in the natural foods movement in the Midwest, founding an organic catering company and restaurant consulting firm in 2004. His recipes and philosophies have been featured in national publications, and he has been a promotional rep for major food companies.

Eco-conscious cooking is his passion and he finds the bounty of Colorado’s wonderful terroir incredibly provocative. Chef Daniel is a certified Raw Foods Chef from the Living Light Culinary Institute in California, a US Chef Ambassador for Albert Bartlett, co-chair for the Chefs Collaborative Colorado Chapter, a board member of EatDenver, and the recipient of the 2015 Philanthropist Award from the Colorado Restaurant Association.

River and Woods is the culmination of his experience and passions, an expression of the joy and inspiration that comes from gathering at the table to share real, thoughtfully prepared food.

My Perfect Day in Boulder

• Wake up, stretch and acknowledge the powerful, majestic beauty of the mountains.
• Grab the most amazing breakfast burrito du jour at Blackbelly Market, and say “hi” to Nate and the crew, one of the best culinary teams in the region.
• Get a delicious Sherpa Chai at Espressoria.
• Open up the kitchen at River and Woods, make sure the prep crew is set for the morning and get the line set up for brunch.
• Swing over to the Boulder Farmers Market to grab lamb from Mary at Triple M Bar Ranch and asparagus from Kiowa Valley. Check in with Christian at Toohey & Sons, Peter at Oxford Gardens, Eric Skokan at Black Cat Farm and the amazing folks at Cure Organic Farm and Red Wagon Farm...
• Deliver back at the restaurant and make sure brunch service is buckled down.
• For lunch, order a healthy, vibrant bite at Thrive; a great sandwich and mango lassi at Organic Sandwich Co; a delicious nibble at Cured; or my latest find, Woodgrain Bagels.
• Stop over at McGuckin Hardware for anything that’s needed at the restaurant to keep equipment in top shape.
• If I get an hour to rendezvous with my family, playing at Barker Park with my son is a blast and then we enjoy some oysters at Brasserie Ten Ten.
• Stopping by Peppercorn is always great to see their impressive knife selection or at Tundra (a great commercial kitchen store that’s open to the public!).
• Natural Grocers always has some great energy electrolyte drinks I can grab for the cooks to stay hydrated for a busy dinner service.
• Back to the restaurant to expo for dinner service, connecting with guests, making sure each plate is representative of our hospitality and technique.
• Then opt for a great glass of cider or excellent cocktail at Arcana, and maybe a late-night nibble at Bramble and Hare or a to-go quesadilla with poblano pesto and guacamole at Illegal Pete’s.