68 denverlifemagazine.com | APRIL 2019
Sliders
“These little TAG sliders are
super popular; they’ve been on
the menu for 10 years,” says Pierce.
“On top of them are confit shallots:
shallots with vinegar and sugar,
cooked down really slow until
they’re translucent—maybe an
hour and a half, until they’re
sticky and melty but still have
a nice little crunch.”
All in (^) a
row
SEE BASIC BURG
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TIPS, P. (^72).