Note: To read our review of Parker Garage, click here.
Before they can even celebrate their one-year anniversary on October 1, Parker Garage is hitting the big time. The restaurant will be featured August 26 on the Food Network’s Carnival Cravings with Anthony Anderson! We (IGTD) interviewed Brent Walker (BW), operating owner and Duy Pham, executive chef (DP) about that exciting experience which happened during Parker Days, and about their restaurant.
IGTD: What is the philosophy behind Parker Garage?
BW: We are a chef-driven, culinary inspired, ranch to table restaurant with a passion for integrating fresh, local, seasonal ingredients into our menu. With a rotating menu, we truly feel we have something for everyone. We incorporate a French cooking technique called sous-vide, which gives many of our meat and seafood entrees a unique flavor and freshness that is rare to find.
IGTD: How did all of this come to be with Food Network?
BW: We were sought out by Food Network and from the Chamber of Commerce. Then through a series of conversations, they made the final decision to come to Parker Days and feature Parker Garage.
IGTD: How did you decide what to serve?
BW: With the Chamber, we brainstormed ideas of unique carnival foods that would be amazing yet something that people would actually want to eat.
IGTD: You decided on a tomahawk rib. What, exactly, is that? I’m imaging something Fred Flinstone would have eaten.
BW: The tomahawk rib is a full size beef rib from an entire cow. The six-pound, full length beef rib was specially cut just for the restaurant by Lone Star Ranch and prepared for the festival.
IGTD: What was the filming experience like?
DP: I was most definitely nervous; however, it ended up being a really pleasant experience. The first day, I was with Anthony Anderson and the next day they gathered more footage. After that they interviewed me for the show, which was interesting because they talked with me about how to hype up my food, which is definitely not my style of doing things. Everything was planned very well and we pretty much stuck to the game plan. One of the funny things that happened on set was that once we stopped filming and were off-air, Anthony continued to eat the rib and he asked for a second and didn’t even offer to share it with me, haha!”
IGTD: Are you continuing to serve the tomahawk rib at Parker Garage? If so, for how long?
BW: Because of its large size, the full six-pound tomahawk rib is currently not a staple on our menu but we can accommodate a special request for it with a weeks’ notice.
IGTD: How big a deal is to you that this show selected Parker Garage as one of its stops?
BW: It is a very big deal for the mere fact that not every restaurant has this kind of opportunity. From what I know, that show has never come to Colorado but they chose to come right here to Parker.
IGTD: What do you hope being on the show will do for business?
BW: I hope the show provides some general awareness of the restaurant and the Town of Parker — that we are here and open and in operation. I hope that people will come check us out and that it generates business for us and other businesses in the area.
Parker Garage is located at 19420 E MainStreet in Parker.
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