He’d catered a wedding the night before and would be cooking at the Colorado Beef Festival that evening. But at 9 a.m. on a recent Saturday, Justin Freeman was at the City Park Farmers Market, stocking up on the week’s produce for Somebody People, where he has served as executive chef for the last two years.

In that time, he has drawn praise for augmenting the vegan restaurant’s menu with bold flavors that make the most out of seasonal produce grown by Colorado farmers. At Somebody People, corn ends up on the menu in three different ways, legumes are a part of a regular diet and a pantry full of vinegars and spices turn every dish into a joyride of flavor profiles.

Freeman, 38, isn’t vegan himself, though.

Neither is Monarch, his catering company, where he crafts sourdough pizzas and sm

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