Chef Michael Long of Opus Restaurant has transformed the dining scene in Littleton. The restaurant has brought upscale dining to the forefront of Colorado. Trained at the CIA, Chef Long took what he picked up working at La Vielle Maison in Boca Raton, the Inn at Bay Fortune in Canada, Topaz Cafe in St. Augustine and Cafe Arugula in Pompano Beach before bringing his talents to Colorado. We say skip Denver for a night and taste Chef Long’s amazing dishes. You will be pleased.
FriendsEAT: What or who was the force that made you become a chef?
Chef Michael Long: Thomas Keller, at the time it was the lifestyle.
FE: What misconceptions do you notice from new chefs?
CML: They will be TV stars.
FE: What is your best tip for a novice?
CML: You need to love this work because that is the main reward.
FE: What are the three tools you can’t live without?
CML: Egg top cutter, immersion blender, rubber sauce paintbrush.
FE: What was the funniest thing that happened in your kitchen?
CML: A balloon pooped that was covered in chocolate, just the pastry cook was saying “it won’t pop” Chocolate sprayed all over all of us, including the restaurant owner.
FE: And your favorite food to cook with?
CML: Sea scallops.
FE: When at home what will we find you eating?
CML: Pasta with mussels and hot pepper.
FE: What is your favorite cookbook?
CML: Cooking with the Seasons, by Jean-Louis Palladin (a genius).
FE: Is there a specific etiquette in your kitchen that you pride yourself in?
CML: Every station must leave the next shift prepped…bulids teamwork.
FE: Can you share a cooking tip with us?
CML: Do not salt scallops! They will shrink when cooked and are plenty salty unless they are the cheap washed out kind.
Hungry? Head over to Opus