In this episode of Chef AF, I chat with Justin Cucci, Chef and Owner of Edible Beats Restaurant Group about being born into the industry, farm-to-table dining and opening a restaurant in an abandoned mid-century gas station.
Cucci was introduced to the restaurant industry through his family’s restaurant Waverly Inn in New York City. Cucci says, “I was lucky enough to be born into the industry in a way. My grandparents owned a restaurant in New York for about 35 years and my parents worked there, so I really got to be there from the time I could walk.”
There was a point in Cucci’s culinary career when he felt like he wanted something more, he headed West to Denver and discovered a building while driving through a neighborhood. Cucci shares, it was a mid-century gas station. It had been abandoned for a number of years, but it was just a beautiful core building. And so I approached the landlord, the building owner, and pitched them on the idea. I was literally like a month into town, so nobody knew who I was and he took a risk on me and it became the first restaurant.” Root Down was the first restaurant Cucci opened in Denver.
Cucci went on to make his mark in Denver with his local, seasonal and sustainable vegetable-forward menus, opening another five restaurants after Root Down including Linger, El Five, Vital Root, Root Down DIA, and Ophelia's Electric Soapbox all under the Edible Beats Restaurant Group umbrella.
Operating a sustainable business is something Cucci is extremely passionate about. In the back of Vital Root restaurant, they’ve installed a shipping container that is a self-sustaining hydroponic farm called the FarmBox. He says, “We're going to be growing food about ten feet behind the restaurant, which to me there's nothing more local and more sustainable than growing food in your backyard.”
In February 2022 Cucci implemented a self-funded, 100% Employee Stock Ownership Plan (ESOP) for his staff, which gives Edible Beats employees an ownership stake in the business.
To hear more details on the FarmBox and the employee stock ownership plan plus the details of Cucci’s book The Edible Beat: 60 Recipes of Chef Empowerment, Humor & Human Centric Mojo, and his top 3 umami flavor bombs check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!
RECIPE
Chia Pudding Recipe
CHIA-OAT BASE
1 C coconut milk
1 C water
1⁄2 C steel cut oats
5 tsp chia seeds
1 TBSP maple syrup
1⁄2 tsp salt
1⁄2 tsp vanilla extract
1⁄4 tsp cinnamon
1. In a medium mixing bowl, add chia-oat base ingredients and stir thoroughly. Cover
and soak in the refrigerator overnight. Make one large portion or divide into four separate jars.
POMEGRANATE CREAM
1⁄2 C pomegranate juice
2 TBSP raw coconut sugar
1 C coconut cream
In a small saucepan over medium high heat, bring pomegranate juice and sugar to a boil. Lower temperature to medium to simmer and reduce liquid by half. Cool completely.
In a small mixing bowl, fold syrup into coconut cream.
Makes 1 1/2 cups. Keeps in the refrigerator up to 1 week.
TOPPINGS
1⁄4 C toasted coconut flakes
1⁄4 C sliced almonds, toasted
2 TBSP crystalized ginger, sliced
2 TBSP cacao nibs
1/4 C coconut cream (canned)
1 TBSP pomegranate seeds
PUT IT ALL TOGETHER
In a small mixing bowl, mix coconut, almonds, ginger, and nibs.
Divide oats into four servings, dollop a spoonful of Pomegranate Cream and coconut cream onto each, and finish with a sprinkle of the mixed topping and pomegranate seeds.