Behind every Freehand Provisions dinner is a strong connection to Colorado-grown ingredients and the people who produce them. Chef David Arnold launched the sustainability-driven culinary concept with a straightforward mission: make the world a better place through food, and have some fun doing it. The name itself reflects his goal of “lending a free hand” to the community. Early in his career, David volunteered at MASA Seed Foundation, a Boulder County farm and seed bank focused on regionally adapted vegetables, where he developed his Burnt Koji Hot Sauce. An overabundance of chilis one season became hot sauce rather than waste, and that moment of resourcefulness set the tone for everything that followed.
Today, Freehand Provisions hosts intimate family-style dinners, immersive tasting menus, and private dining experiences built around low-waste practices and local agriculture. His latest endeavor is a rotating chef residency at RiNo’s BearLeek, where an eight-course tasting menu highlights proteins and produce from nearby farms. “Being seasonal and ingredient-driven, I draw on a lot of fine dining techniques, but I’m always trying to keep a sense of curiosity,” says David. “I like trying to create experiences and food that can’t really be had anywhere else.”
Happy Hour
At Urban Farmer Denver, sourcing isn’t a footnote. It’s the whole story. The downtown farm-to-table steakhouse partners with regional producers like Growers Organic and Rocky Mountain Fresh, bringing seasonal Colorado ingredients to the table through a commitment to whole-animal practices and regional sourcing. That philosophy extends all the way to happy hour, where crafted bites and cocktails made with nearby farm and ranch ingredients are served Monday through Friday from 4 to 6 p.m. It’s an after-work ritual worth building into the week.
News Bites
Food Network’s Chopped winner, Oscar Padilla, is opening a new Boulder sports bar, BuffHouse, serving clay-oven– baked pizza topped with roasted hatch green chile.
Chef and owner Josh Niernberg of Bin 707 Foodbar in Grand Junction has been nominated for Outstanding Chef at the 2026 James Beard Restaurant and Chef Awards.
Beau Jo’s has expanded its gluten-free offerings with pizza crusts, beer, soups, and more, making the Colorado favorite more accessible to guests with celiac disease and gluten sensitivities.
Colorado’s fine dining scene continues to gain momentum as Michelin awards stars across the state, including Denver’s The Wolf’s Tailor, which remains the state’s only two-star recipient.
For print-exclusive stories, download the digital magazine or pick up a copy from select local King Soopers, Safeway, Tattered Cover, or Barnes & Noble locations.
