The second episode of Chef’n It, Behind the Apron Media’s monthly cooking series, premiered on Thursday, October 9. This time Denver brunch icon Carrie Baird, culinary director of The Culinary Creative Group and partner and chef of Fox and The Hen in Denver’s Lower Highlands, starred in the show.
For 16 minutes and 45 seconds, chef Carrie Baird brings her signature warmth and wit to the screen, reminiscing on meeting David Kinch during their time on Bravo’s Top Chef, coaching host Tarah Runco through breaking down a tuna loin, and coining kitchen-friendly phrases like “everybody in the boat” (translation: toss it all in). Watch as her personality shines while she encourages viewers to find joy and creativity within familiar flavors.
“This episode is about a tuna fish sandwich,” Baird said while filming the Colorado cooking show. “But it’s also about how even the simplest food can be made special.”
Baird’s love of food began at 10 when her mother declared her “officially old enough” to start cooking dinner. She grew up immersed in the rhythms of a home kitchen, learning from her father, an avid hunter, and her grandparents, devoted farmers and gardeners.
Her family prepared cozy, midwestern meals like a weekly stroganoff, made with recently hunted game. Next they gathered at the table to rate the results on a scale of one to ten, unintentionally researching and developing recipes. These discussions helped lay the foundation for Baird’s culinary ethos centered on reinventing classics, cultivating community, and paying homage to the flavors of home.
“When my dad and I cooked together, we used to dream about opening a breakfast spot,” said the chef, an Idaho, native. “I’d cook and he’d pour coffee. It was always breakfast.”
Fox and The Hen is Baird’s childhood dream come to life and a love letter to the foods she grew up with, served loud and proud with a menu full of playful twists and classic rock bumping seven days a week from 7 a.m. to 3 p.m. Launched with partner Michael Fox, the brunch spot sits at the corner of West 32nd Avenue and Wyandot Street, unapologetically fun, just like its chef.
Carrie Baird’s Tuna Melt Fancy Toast
In episode two of Chef’n It, Baird shares her signature Tuna Melt Fancy Toast, “a play on a childhood favorite, but dressed up all fancy.”
This elevated take on the humble tuna sandwich is both personal and craveable, a full-circle nod to Baird’s early kitchen experiments and her lifelong love of colorful, comforting food.
The recipe features confited tuna blended into a creamy tonnato-style spread packed with vegetables, herbs, and bold seasonings. It’s topped with a generous layer of melted Montasio cheese—a nutty, sharp Italian variety that replaces the richer English cheddar used in the original restaurant version—and finished with a crisp layer of sprouts.
“Fancy toast is all about the bread,” Baird said as she cradled a country loaf from Bakery Four, a beloved neighborhood business on Tennyson Street owned by Shawn Bergin. In the restaurant version, the toast is served on house-made sourdough milk bread, baked daily by executive pastry chef Natalia Spampinato, who makes a special cameo at the end of the episode.
“This dish has evolved so many times,” Baird reflected during filming. “Every time I eat it, I tweak it.”
The latest version, made with Montasio, is now on the menu at Fox and The Hen, for those who’d rather enjoy the dish made at the restaurant than recreated at home.
Here’s a pro tip from Baird for home cooks: “You don’t need to break the bank to eat well. Use the best ingredients you can afford. Start with good bread, sharp cheese, and don’t be afraid to butcher a piece of fish.”
Find the full recipe at ChefnIt.com or stop by Fox and The Hen to try the Chef’n It version for yourself.
Watch Episode Two of Chef’n It
Hosted by Behind the Apron Media founder Tarah Runco, Chef’n It is a monthly YouTube series that goes beyond the plate to share the heart, technique, and stories behind Colorado’s top culinary talent. Each episode offers an approachable, reimagined version of a signature dish made to inspire home cooks.
Watch episode two now at Chef’nIt.com or on Behind the Apron Media’s YouTube channel, below.
