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At Home With...




The first question everyone asks this dynamic culinary duo is, “Who does the cooking at home?” While Broening hand-crafts flavorful dishes with fresh local ingredients for Mediterranean-inspired Olivéa Restaurant in Capitol Hill and creates imaginative new-American cuisine at Duo Restaurant in the Highlands, at home he prefers to unwind and enjoy a simple meal prepared by his wife. “I get my fill of cooking at work,” says Broening, an award-winning chef who was raised in France. “Yasmin does the majority of cooking at home.” Lozada-Hissom is a renowned pastry chef at the same restaurants, whipping up mouth-watering desserts for Denver diners. “Her desserts are the highlight of the meal,” her husband says.

At home, Lozada-Hissom draws from her South American background (she was born in Venezuela and grew up in Peru) and experience living in Italy and France to guide her culinary forays. “What I cook at home is very simple and uncomplicated...soups or a quick pasta with garlic, some cherry tomatoes and basil from the garden,” she says. “John also enjoys Venezuelan cuisine. The daily meal there consists of arepas—round corn cakes that can be stuffed with anything from meat to cheese.”
Home for this pair is a 100-year-old Tudor house where they dine late at night on the backyard patio—“our little oasis from the world,” Lozada-Hissom calls it. Their kitchen is relatively small, not at all the high-tech “chef's kitchen” one might imagine. “We have a great stove—that is essential for us,” she says. “We have the tools we need without going over the top with gadgets.”

In addition to working six or seven days a week, this creative couple also pursues interests in writing (Broening does a food column for the Denver Post) and photography. “We would love to collaborate on a cookbook,” Broening says. “That would be a lot of fun.”

“We always have several jars of Ortiz anchovies at home, where we use them in salads, pastas, and even on a fresh piece of bread,” Lozada-Hissom says. “You'll be converted to anchovies if you taste this one.” (The hand-packed anchovies are available at Whole Foods and come with the fork.)

A few of their favorite things: 

“As a pastry chef I have a commercial mixer at work, but I was crazy about this KitchenAid stand mixer and wanted one at home,” Lozada-Hissom says. “One day John showed up with a big box and it was this mixer. It's like having my favorite toy.”

Broening and Lozada-Hissom's fresh take on an old favorite: Mediterranean Tomato Salad

4 medium size, vine-ripened tomatoes, sliced 1/4 inch thick
8-10 leaves fresh basil, washed and patted dry
4 anchovies (Ortiz if possible)
1 Tbsp. thinly sliced red onion
1 tsp. sherry vinegar
4-5 sliced black olives (such as Kalamata)
3 Tbsp. crumbled Feta cheese
3-4 Tbsp. extra virgin olive oil
Maldon or Kosher salt to taste
Freshly ground black pepper to taste
 
Arrange tomato slices overlapping on plate. Scatter basil, onions, anchovies, olives and feta. Drizzle with oil and vinegar. Season salad with salt and pepper.

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