“I like to get your belly warm,” says Chef Mary Nichols of Cafe 24 Hundred when coaxed to talk about her cooking style.
Reserved and unassuming in manner, Nichols tends to let her food do the talking for her and she achieves this humble goal of “warming the belly” quite succinctly with this hearty chicken fricasseé with bacon-poached brussels sprouts and corn succotash atop yukon gold mashed potatoes.
“I think you may need a nap after eating this dish,” she said with a gleam in her eye. “Fall is a great time to eat, especially if you like more substantial dishes, like I do.”
“I like simple flavors; I don’t like pretentious food,” Chef Nichols added. When simple is presented like this, with a great flair and from a thoughtful and considered chef, simple is, simply… delicious.