May 27, 2025 • 25 mins
Our schedule has sucked & we apologize for that.. our production level is low bc Kip is an idiot, but lucky for you we have a semi-coherent episode thanks to our wonderful guest Denise Mickelsen from the CO Restaurant Association.
We're back with a 6x Guest of the Stoned Appetit podcast to talk about the Hospitality industry rallying around a good cause with good food. On June 5th, Hundred of Folks will decend on Denver for a night of red wine, red threads & purple teeth... we're dancing, drinkin & eating for a good cause!
We talk about all that comes with the festivities, new activations & giveaways... as well as pick Denise's brain for a few new gems in the community. Foodies, listen up & snag your tickets today! Use promo code STONED for 10% off too!!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
We're back with a 6x Guest of the Stoned Appetit podcast to talk about the Hospitality industry rallying around a good cause with good food. On June 5th, Hundred of Folks will decend on Denver for a night of red wine, red threads & purple teeth... we're dancing, drinkin & eating for a good cause!
We talk about all that comes with the festivities, new activations & giveaways... as well as pick Denise's brain for a few new gems in the community. Foodies, listen up & snag your tickets today! Use promo code STONED for 10% off too!!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I'm an idiot and need to be doing better about
producing this podcast. So we're trying this podcast again. New
episode dropping right now, presented by our friends over at
Muraki Cannabis, Colorado's premier cannabis brand, their award winners. We've
(00:20):
called them the hospitality's favorite cannabis brand because of their
approachable buzz, because of the wide variety of products they offer,
from vate pins under the name Fat Grams to their
flower projects products like Muraki and Mighty Melts. They even
have concentrates for those that like to get real deep
into it after a long shift or day at work.
(00:43):
No matter what you may be looking for, if you're
looking for a premier cannabis product, you're going out of
your way for quality food, quality wine. Why would you
not do the same for quality weed. Check out Muraki
Brands wherever you shop across Colorado and on the East Coast.
Speaker 2 (01:11):
The suppression of the use of marijuana and of use
is running behind it are the most important jobs. In
ninety the Records on Marijuana and the Washington and Narcotic
Division actually built a small py like that. Today they built.
Speaker 1 (01:28):
Pattern Welcome ladies and gentlemen, Coloradians and everyone that's moat
enough to listen from the outside. One of the most
amazing plants we've ever discovered.
Speaker 2 (01:41):
The pot Talk, the trippers, the glasshoppers, the hip wishers, all.
Speaker 1 (01:45):
Gathered in secrecy, and the Flying Eye as a company,
seamless plug for our friends over at Flower Union Edibles.
I mentioned Maroaki earlier. Maybe you're not a smoker. Maybe
you just want the buzz. Quietly, unsuspectingly pop the top,
the fun don't stop. Flower Union is the new single
(02:07):
source edible you can find in town. When you look
for fruit flavors in there, that's actual fruit. There's none
of that fake bullshit. They are so transparent with their product.
You can even see bits of real cannabis flower in
the edible. Quality chew, quality, ingredients, quality, price point, quality, quality, quality.
(02:28):
Shout out to our friends at Flower Union. Without further ado,
It's now time for our episode with Denise Michelson talking
Drink Red, Wear Red, and now it's our second attempt
to record the same episode. It's really starting to show
it's colors that we need our producer back in show. Y'all.
We have a great episode for y'all today. We're sitting
(02:52):
down with what we are calling it the Scarlett Johansson
to our Saturday Night Live. She was once our white
whale of the popo and it's now our most frequented guest,
dear friend of the program, a great ambassador to the
hospitality industry in Colorado. We have Denise Michelson joining us
from the Colorado Restaurant Association. How are you today? Denise?
Speaker 2 (03:14):
Hey, Hey, how are you?
Speaker 1 (03:16):
I'm doing well? You know, Tuesday fun days, as we say, right.
Speaker 2 (03:20):
I know, I wish everyone could have heard the first
time we recorded this, because I thought we were witty
and we were on point and we were really smart.
But you know, we're just gonna have to muster it again.
And I believe in us.
Speaker 1 (03:31):
Yeah, and I'm you know, I usually say put my
foot in my mouth or say something stupid every episode
and have to edit it out anyway, So seeing as
the audio that didn't live to see the day, maybe
it'll make me a little bit more fine tuned for
this one. But we're gonna I mean, we've done this
episode yere, and it's a good one because we're about
to promote the shit out of fifty restaurants in the
(03:52):
fucking community.
Speaker 2 (03:53):
OOO. It's gonna be delicious. We are going to have
a big party next week.
Speaker 1 (03:59):
That is a exactly right and that's what we're here
to talk about for those that are not sure, and
our intro didn't truly allude to the full capacity of
today's theme. We're talking about the Colorado Restaurant Association's annual
fundraiser and what we call the unofficial kickoff to the
Food Festival season, Drink Red, Weear Red, which is going
(04:20):
down next Thursday, June fifth. It's just it's a ruckus
good time. It's always a big time anytime there's a
festive threads or outfit attire. I'm in like sin and
so we wanted to get more of the community involved,
and y'all are doing exactly that.
Speaker 2 (04:37):
That's great. I mean what I like about drink red.
It is a weird name. I mean, it's not even
all that easy to say drink red, wear red. But
the point is that there will be lots of things
to drink. They will be red, white, pink, you know,
all the whole range of colors. Anything you want. Don't
think if you don't like red wine, you shouldn't come
to this party. You should. And then everybody wears red.
(04:58):
But you know it's Denver, right, Colorado. We are not
talking it's all red like black tie red. No, it's
whatever you feel really good in, whatever you feel best in.
It can be funky, it can be formal, it can
be super cash. I mean, one of our dear friends, Jamie,
tends to wear a T shirt with some red on it. Fine,
do you do? You get your best red out and
(05:18):
a hunt and come on down to Mile High Station
and Iron Works because actually so the CIRA, the whole
team will be there. But actually it's a foundation fundraiser.
So we also have a foundation, the Colorado Restaurant Foundation,
which supports restaurant workers across the state. There's more than
three hundred and three thousand of them, so they need
support and the foundation helps with training, education, scholarships, and
(05:42):
emergency hardship grants and mental health and wellness resources, so
all the things that restaurant workers need to you know,
survive and thrive in our communities. And we're going to
party to celebrate it.
Speaker 1 (05:54):
That's exactly it. The foundation is doing the Lord's work
behind the scenes especially, and this is just kind of
a way for those in the community to kind of
either knowingly or unknowingly come support it like y'all have
done live raffle or silent auctions, raffles, whatever you want
to call them. Chris and I have joked about how
we used to duke it out trying to win the
Hooters gift card. And I'm sure you know last year
(06:17):
our buddy Jeremy Harlan went home with us signed Nuggets basketball.
These dos are for a good calls and all the
while we're just getting blitz creaged and eating to our
hearts content. It's going to be a doozy. You mentioned
that y'all have mixed up the locations. We're doing it
this year at Mile High Station and Iron Works. What
(06:38):
can we expect there? And let's talk a little bit
about what folks can expect in terms of the food,
because we've alluded to the booze, we got to talk
about the nitty gritty and all the dank eats.
Speaker 2 (06:47):
Well, and finally people are filling out the form, you know,
the restaurants are and telling us what they're going to serve.
So I've got some sneak peaks that I didn't even
have the first time we recorded this. So that's exciting. Okay,
but before we get to that, Yeah, we have had
always have a really cool silent auction that just works
through your phone, so it's real easy and you'll get
texts if you get out band and all that. But
(07:08):
we're going to have a silent auction of lots of
culinary experiences. I'm not fully up to date because things
are still coming in, but we do. We have more
signed sports gear whatever. Obviously I'm not a sporty person.
We have, you know, a private experience at Cause of Anida.
We have an experience, a tape, a dinner with Dana Rodriguez,
(07:29):
the incredible rockstar chef behind Kasa but also Karne and
working class. She is og in our community and amazing
and couldn't be more entertaining. So you could have a
private dinner with her. There's a lot of really fun
stuff in their hotel stays, what have you. So there's
a silent auction. This year. We have up the game too.
We have a three sixty photo opportunity where you know,
(07:51):
the camera goes around you and we're gonna have props
and all the things. So there's gonna be really fun
photo ops, multiple DJs. It's an indoor outdoor party. Cross
your fingers for the weather, which has been a little
bit much recently, but hopefully it'll all dry out. So
my li Ie station is going to be where GA
and First Taste take place. If you have a First
(08:12):
Taste ticket, you can get in at six o'clock. If
you have a GA ticket, you get in at seven.
And then across the little sidewalk strip whatever attached there's Ironworks,
which has been redone. It's gorgeous inside, actually rather tricked
out for a red event. There's some really good red
themes in there, and that's where VIP is, So if
you have a VIP ticket, you get to go in there.
(08:34):
Only VIP gets into Ironworks, and we have eight additional
restaurants in there. We're gonna have music, we're gonna have games.
It's gonna be really fun, and everyone's gonna be in
their red outfits. And we're even adding on a best
dressed contest and the winner of the best dress contest
gets two free VIP tickets to Denver Food Wine, which
(08:55):
is our post summer foundation fundraiser, and the value of
those tickets is six hundred bucks. So this is no joke.
You gotta wear your best red outfit and come with
you know, some swagger, and you might walk away with
two tickets.
Speaker 1 (09:10):
Yeah, and you know, y'all definitely book in this festival
season and what better way to highlight all of Colorado
than with our capital city festival festivals. But at the
same time, you know, I've done everything from dye my
hair to wear like red rose covered jackets. But it's
literally like you can wear anything. I think I wore
a Hawaiian shirt last year that just happened to be red.
(09:30):
This year, I'm kind of going with a white lotucy
vibe to my fint And so at the same time,
you don't have to take yourself seriously to be in contention.
You could even just go off the wall, rowdy crazy
like dye mustache red. I've been working online.
Speaker 2 (09:44):
If you have I don't know, a red M and
M costume, wear it. I don't care whatever the red.
Just whatever you have that's red, put it on and
come on down. Because really for the price, I mean,
so Ga tickets right now are ninety five dollars. It
go First Taste is one hundred and twenty. VIP is
one seventy. However, that said, we are talking all you
(10:05):
can drink. We have signature cocktails, we have all the
wine in the world. We have some beer, we have spirits,
you know, the whole all of that. I mean that
alone is worth one hundred and seventy dollars. We all
know what it's like to go out and get a
few cocktails. But throw in, like I said, exclusive restaurants
for VIP and then twenty I think three restaurants in
GA alone, so really almost thirty restaurants total. If you
(10:28):
have a VIP ticket, it's you just cannot you cannot
get that for one hundred and seventy dollars out, you know,
at a restaurant these days, because and we certainly know why,
it is not inexpensive to eat out. And this is
a way to dine, as you know, thirty restaurants in
one night while looking fabulous, and we're going to throw
you a really good party.
Speaker 1 (10:48):
I mean, you can't beat it with a stick. And obviously,
you know, things change year to year, but the the
ethos and the mission remains the same. And so I think,
you know, we talked a little bit about the pricing
of it. Let's talk about if for those that maybe
don't watch the local news. They're probably a little healthier
for it. But at the same time, I mean, shit
(11:08):
will make you drive you crazy. But you may have
missed some really cool segments. You know, you all have
been showcased across all of the channels, all of the spectrum,
with a litany of different restaurants. Let's talk a little
bit about some of the new faces, familiar faces, bites
that have won it in the past, and what folks
maybe like should look forward to some hidden gyms and
(11:30):
I know we're thinking of the same one for the
gamblers may know of it, but not everybody does.
Speaker 2 (11:35):
That's right, the gamblers know. Okay, so let's start. Let's
just start with VIP. We'll go talk to bottom, right.
So in VIP we have Michelin starred Alma fhon Defina
and they're bringing their tuna to Stata. If you've had it,
you know what I'm talking about.
Speaker 1 (11:51):
You have Johnny doing the Tuna Taste.
Speaker 2 (11:53):
Running himself doing the tuna Tistata. If that doesn't sell
a couple of VIP tickets, I don't know what will.
There's not like there's nothing else I can do. But
we also have Kenny Minton with Coperta. We have a
couple of Denver Union Station spots. We have Bomb Dessert Bar,
which is their new super high end, really lovely little
dessert bar, so there's sweets and savory. Cooper Lounge is
(12:15):
bringing food. We have Kumoya, Rioha, Tabernatta, Aultreya, and Chiquita.
So they keep making the very lame joke that if
your restaurant name ends in an A that you get
to be in VIP.
Speaker 1 (12:27):
It is a really lame joke, but it also lands
and makes actual sense when you look at that list
of VIP and you're like, oh, is the VIP ticket
worth it? Or like should I just get GA? This
is a perfect opportunity to either dip your toe in
the pool and see if that's a restaurant you want
to fuck with, get the full reservation later. But realistically,
(12:48):
when you have those eight nine, ten bites alone, that
juice is worth the squeeze in its own life. Like
those are bangers across the board and high end restaurants,
So I mean aptly placed in the VIP location.
Speaker 2 (13:04):
I think so. I think so. And if you have VP,
like you're the only ones who get that food and
the venue that it's in, so that's gonna be really fun.
And then for first Taste and GA, which by the way,
is where the contest comes in. The restaurants are competing.
So these restaurants really do bring their most beloved and
best dishes because everyone will get a poker chip when
(13:25):
they walk in, and there'll be buckets on all the
tables and you throw your poker chip in the bucket
of your favorite bite and at the end, that lucky
restaurant gets a really cool in my viinon cool quirky
little trophy this year, so that will be really fun.
And in GA, we have so many restaurants, I'll just
start with the new ones Bon and Butter Bakery Cafe,
(13:47):
one of my favorite degrees in the whole world is
coming and that's very exciting. And actually twelve brought On
did a media inter you know, did Colorado own company
with me, and oh my god, if I hope she's
bring it. It was this beautiful passion fruit raspberry tart.
It was so spectacular, so good. So that's gonna be amazing.
(14:08):
Benny Hanna is coming. Carne, like I said, Dana Rodriguez Yanya,
which is spelled Don Da. It's also an Aurora and
it is the sister restaurant in a way to Bond
and Butter. So a really wonderful Vietnamese restaurant, Levin Deli
is coming. They're new, so that's exciting. Yep, Perdita, Saltwater Social,
sal Mexican Cosina, Sushi Sora, our Friendjesus is coming down
(14:32):
from Golden Table six, which I'm super excited about. Even Viewhouse.
And then we have some of our old favorites like
Wild Taco and Sam's Number three always comes and they
are such good supporters of restaurants, SDK Steakhouse, Esther's always Love.
And then the sleeper hit you were talking about, which
is a Mariposa from Monarch Casino. And prior to going
(14:56):
to Monarch, I would never have said, like, oh, casino food.
I'm excited, but I was wrong, and I'm saying it
on radio. I'm telling you that they bring it. They
have won best Bite I think at least the last
two years. They bring a savory, they bring a suite.
They did decorate up the wazoo. It's just incredible. They
do a beautiful job.
Speaker 1 (15:16):
I know we're not here to like tip hands of
other festivals or Glaze anybody's ham specifically. But I feel
like Monarch really has become that one like appointment viewing
every time I see them, whenever they're doing, like any
of the food events here in town. And you know,
obviously they're trying to like let folks in the community know, hey,
come up the hill. You don't have to smoke cigarettes
(15:37):
at a slot machine to enjoy the great food we're serving.
They bring the fucking hammer and now you can abstain
from all the white trash that hangs out in the
casinos and just go straight to the source. It's perfect.
Speaker 2 (15:49):
Well, and I was up there recently for a meeting,
and I mean, not only was the food excellent, but
I held my own at a blackjack table. It was
very exciting. Really they didn't with any money, but you know,
I held my own for like three hours at this table.
That to me was success.
Speaker 1 (16:04):
I mean, between that and then if you're there for
three hours, the people watching, and I integrate this whole
audience because I am a part of it. Like with
my shitty facial hair and my recreational activities, I fit
in with those people like a glove. So it's like
I can say that about my own But at the
same time, the food, I mean, it wows you every
(16:25):
single year. So yeah, I seamlessly are like hiddenly plugged
them earlier. I'm glad we brought that back up. But
speaking of some you know those other members that are
joining the festivities, how the fuck do you get Benny
Hannah to do it? And are they bringing out like
a Blackstone and just chunk and shrimp and do well
they do?
Speaker 2 (16:43):
They haven't told me yet, but I sure hope they do.
I mean that is the expectation. The thing is they
are owned by the One Group, and the One Group
is a huge supporter of this event, which we so appreciate.
They give us the DJs. They're working on some cocktails,
and they're bringing a few of their you know a
few of their brands, I guess DK and Benihanna, and
they're just great. They're really big supporters. They always bring
(17:03):
delicious food. We're gonna have a good good time.
Speaker 1 (17:07):
I can't wait. I mean it always thinking of Bennie
Hannah also takes me back to those episodes of The Office.
I reference that show from two thousand and five way
too fucking much. It's been twenty years, Kip, you got
to get over it. But at the same time, you know,
we've been doing this event for a few years now,
and look at the bobblehead of Dwight. Love it long.
Speaker 2 (17:28):
You can't mention the office enough to me. I have
had a babblehead of Dwight on my desk at work
since I worked at Martha Stewart. I mean in what
two thousand and you know, five, I don't know, long time,
twenty years Dwight has been with me.
Speaker 1 (17:42):
I love this. That is great. And I mean, at
the same time, you know, y'all have been doing this
event for you know, a handful of years now, and
it's always surprising. You bring in new kind of like activations, foodstalls,
different representation, and so it gets me giddy as a schoolgirl.
I'm fucking fire up.
Speaker 2 (18:00):
Well, And if people are worried or sad that it's
not at the museum, I fully understand that was a
very special venue. But I really think that given that
we have multiple spaces to activate. We've got indoor, we've
got outdoor, I think, and there's different levels inside each
building and we're making use of all of it. So
I just hope everyone will give it a chance and
come on down because the cause is the same. The
(18:22):
food gets better every single year, the outfits get better
every single year, and we're putting our money behind it
now with some VIP tickets to food and wine. I
really don't think you have an excuse not to come
unless you are out of town on June fifth. Otherwise
I insist you. I'll come and for your listeners ten
percent off all tickets, any ticket you want with the
(18:44):
promo code Stoned.
Speaker 1 (18:46):
Look at that, and I mean, we would be remiss
if we didn't give a shout out to our sponsors.
I'll be bringing some party favors from our friends over
at Flower Union, edibles and Morocci and Mighty Melts, Glacier
and fat Grams. So if anybody finds himself, you know,
stalled after about twenty bites or restaurants, don't worry. I've
got pocket rockets. We can get Liddy mctitty and get
(19:08):
right back in the game. It's gonna be a doozy.
Speaker 2 (19:10):
We're going to have a blest and I know that
you'll be there in your in your finest white lotus.
Speaker 1 (19:16):
Yeah, I mean that we just had to go with
a little bit of that vibe. Last year, it's a
lot more like freeing, especially with the inside outside and
the wild. The weather has been a little precarious thus
far this spring. You know, when it's warm, it's warm,
and you don't want to be wearing a fucking blazer,
which I've made that mistake a couple of years now.
So I went with a little more freeing threads as
(19:38):
well as some that don't aren't necessarily form fitting. Because
my fat ask has been eating tacos a lot recently,
it's age is starting to really show over here. I'm
not gonna lie. Oh, I mean yeah, I mean, I
forget that you're what two years my senior, So I'll
give you that the same age. And he's on his
way back from Alabama, but I know he'll be there
(20:00):
with bells on on the field. We've done a little
bit of professionals talking, but we would be remiss if
we didn't ask you a couple of quick questions just
about I mean, you know, the food seem better than anybody,
like the back of your hand. There's been drama galore,
but there you know, since we had you on last
there's also been a litany of new openings and things
of that nature. What's one restaurant you've been high on
(20:22):
U in the last year since we've had you on
the podcast. A place that keeps you coming back for more,
that can be on your guest list or not. You
can glaze anybody here.
Speaker 2 (20:32):
I God, there's so many that come to mind. Okay,
So Joy Hill just started doing lunch, I mean just
time has been meeting a few weeks ago. Absolutely love
everything I've ever had at Joy Hill. I love that
place so much. I just finally made it out to Marigold,
as you know, we were not able to go together,
but made it out to Marigold and Lions and it
(20:52):
could not be more worth that drive. Like I would
do it right now if I could get in there,
Like it's so beautiful, the hospitality, the wines, the food.
We ordered the whole menu and it was absolutely perfect.
Love it so so much. Got to go check out
Mercantile since they're a renovation, which I hadn't been into.
Firing on all cylinders, really wonderful and it's beautiful in there. Now.
(21:16):
Do you know where I just went and had lunch? Actually,
this is interesting to me. Mendocino Farms. I have never
had it before. I don't know anything about it except
I know it's a chain. I didn't even really see
anything about it coming to town. But it's in Cherry Creek,
you know, like casual, counter service type of place. I
had a really tasty sandwich there and it was Hoppen,
(21:39):
which I have to say, like really glad that they're
doing well. I just also hope that our tiny independence
you know, are seeing the same kind of foot traffic.
Speaker 1 (21:47):
Yeah, and the lunch scene is kind of precarious in Denver,
you know, especially at least since COVID, where it's like labor,
food calls, and you know, not as many people are
working in those kind of densely populated areas to where
I mean, the taco truck down the street from my
house sees me fairly often and things of that nature.
But you know, the regular hitters are oftentimes just leaning
(22:08):
into happy hours, so finding a quality lunch is becoming
a little bit more difficult or a little you know,
they're fewer and far between.
Speaker 2 (22:14):
That's what I'm excited about joy Hill. I mean, they
have that amazing rooftop patio for if anyone listening has
not been to Joy Hill's patio, You are missing out.
It's gorgeous, the views of the mountains, it's so beautiful.
And it's covered too, so you know, does you're not
sitting out there sweating. It's so good. I love that place.
That's my new happy lunchtime spot.
Speaker 1 (22:36):
Hell yeah, I'm gonna have to go check out the
Joey Hill operation. Have you been to the Pza No? Okay,
so that's kind of in that same area. They're only
open in the evening time. I had their pizza, not
to Jermy Longo. That's a banger that you need to
put on your short list of spots that are worth
checking out.
Speaker 2 (22:53):
We need to get to Johnny Bees too, speaking.
Speaker 1 (22:56):
Oh I haven't been there either. That's the new iteration together.
Speaker 2 (23:00):
Yeah, yeah, I can't wait.
Speaker 1 (23:01):
I love it. I love it alright, So before we
let you go, because I mean, you gave me one
Mendosina Farms and the Joy Hill for the lunch collection.
If you were to have a happy hour, where's your
happy hour right now?
Speaker 2 (23:14):
I have one actually on Thursday, and I'm going to Chiquita.
Speaker 1 (23:17):
Ooh, nice rods and the team over They're just slaying it.
They're beating the breaks off of everybody.
Speaker 2 (23:23):
They're just they're wonderful. I've never had bad food there either.
The service is wonderful. Oh my god. The plants in
that restaurants just so gorgeous. I love the vibes in there.
And actually, someone you know in the food world coming
in from out of town, it's like, Yep, we're taking
you to Cheqita. She's gonna love it.
Speaker 1 (23:39):
Heck yeah, that'll be a good time. Anything else that
we're looking forward to that we may be missed on,
you know, maybe on the shortlist of Denver. You got
any fun vacations that you want to rub in our
faces as we're sitting over here slaving away in the
Stone Deputite factories.
Speaker 2 (23:53):
I wish I could say. I do know pretty much
my life on the summer is working on food and wine.
So yeah, I don't. I don't take a lot of
summer vacations. But fall, Fall, up, Fall, will go somewhere.
Speaker 1 (24:04):
Heck yeah. Okay. So for those that are curious and
that are listening through June fifth, we are getting rowdy
at Mile High Station in Iron Works. It's a festive
throwdown from six till nine or tennish tennish. Yeah, I
can never remember what time they.
Speaker 2 (24:21):
I don't know what time it is in the end,
I have no best just is like eight thirty and
then you know, and then the auction closes at nine,
and then you know everyone will just linger and have
a good time.
Speaker 1 (24:31):
Hell yeah. And if somebody wants to grab tickets, what's
the website or the best avenue to grab those?
Speaker 2 (24:36):
Drink redwearred dot com.
Speaker 1 (24:39):
Pretty straightforward there, And don't forget stoned.
Speaker 2 (24:43):
One word Stoned does your promo code and you'll get
ten percent off anything you want to buy.
Speaker 1 (24:48):
Fuck. Yes, Well, Denise, I can't tell you how much
I appreciate you recording this episode twice. The last time
I think I got a little schnockered, and I'm not
sure if it was a user air. But what do
they say, good artist never blames is paint our tools tools? Yeah,
I am a tool and a bad artist.
Speaker 2 (25:06):
So it would record with you a third time, my friend.
Speaker 1 (25:10):
Well, hopefully this one will go up without any hiccups,
and then next time we'll have you on. We'll recap
the festivities of June and we'll get ready for the
festivities of August. September October. I can't remember exactly.
Speaker 2 (25:21):
Ye September. It's always the weekend after Labor Day weekend.
Speaker 1 (25:25):
That's right. See look at that. I'm a spot. I
can't wait, hey boy, to being well. I've already got
my debt, my closer will laid out, and my office downstairs.
We're about to have a big old time next week.
I can't wait.
Speaker 2 (25:40):
Thank you so much.
Speaker 1 (25:41):
Until next episode, y'all, stay high, stay hungry. Thursday, we're
talking beers, bruise and all the things in between. Thanks Denise,
have a great day you too. Cheers,
I'm an idiot and need to be doing better about
producing this podcast. So we're trying this podcast again. New
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Shout out to our friends at Flower Union. Without further ado,
It's now time for our episode with Denise Michelson talking
Drink Red, Wear Red, and now it's our second attempt
to record the same episode. It's really starting to show
it's colors that we need our producer back in show. Y'all.
We have a great episode for y'all today. We're sitting
(02:52):
down with what we are calling it the Scarlett Johansson
to our Saturday Night Live. She was once our white
whale of the popo and it's now our most frequented guest,
dear friend of the program, a great ambassador to the
hospitality industry in Colorado. We have Denise Michelson joining us
from the Colorado Restaurant Association. How are you today? Denise?
Speaker 2 (03:14):
Hey, Hey, how are you?
Speaker 1 (03:16):
I'm doing well? You know, Tuesday fun days, as we say, right.
Speaker 2 (03:20):
I know, I wish everyone could have heard the first
time we recorded this, because I thought we were witty
and we were on point and we were really smart.
But you know, we're just gonna have to muster it again.
And I believe in us.
Speaker 1 (03:31):
Yeah, and I'm you know, I usually say put my
foot in my mouth or say something stupid every episode
and have to edit it out anyway, So seeing as
the audio that didn't live to see the day, maybe
it'll make me a little bit more fine tuned for
this one. But we're gonna I mean, we've done this
episode yere, and it's a good one because we're about
to promote the shit out of fifty restaurants in the
(03:52):
fucking community.
Speaker 2 (03:53):
OOO. It's gonna be delicious. We are going to have
a big party next week.
Speaker 1 (03:59):
That is a exactly right and that's what we're here
to talk about for those that are not sure, and
our intro didn't truly allude to the full capacity of
today's theme. We're talking about the Colorado Restaurant Association's annual
fundraiser and what we call the unofficial kickoff to the
Food Festival season, Drink Red, Weear Red, which is going
(04:20):
down next Thursday, June fifth. It's just it's a ruckus
good time. It's always a big time anytime there's a
festive threads or outfit attire. I'm in like sin and
so we wanted to get more of the community involved,
and y'all are doing exactly that.
Speaker 2 (04:37):
That's great. I mean what I like about drink red.
It is a weird name. I mean, it's not even
all that easy to say drink red, wear red. But
the point is that there will be lots of things
to drink. They will be red, white, pink, you know,
all the whole range of colors. Anything you want. Don't
think if you don't like red wine, you shouldn't come
to this party. You should. And then everybody wears red.
(04:58):
But you know it's Denver, right, Colorado. We are not
talking it's all red like black tie red. No, it's
whatever you feel really good in, whatever you feel best in.
It can be funky, it can be formal, it can
be super cash. I mean, one of our dear friends, Jamie,
tends to wear a T shirt with some red on it. Fine,
do you do? You get your best red out and
(05:18):
a hunt and come on down to Mile High Station
and Iron Works because actually so the CIRA, the whole
team will be there. But actually it's a foundation fundraiser.
So we also have a foundation, the Colorado Restaurant Foundation,
which supports restaurant workers across the state. There's more than
three hundred and three thousand of them, so they need
support and the foundation helps with training, education, scholarships, and
(05:42):
emergency hardship grants and mental health and wellness resources, so
all the things that restaurant workers need to you know,
survive and thrive in our communities. And we're going to
party to celebrate it.
Speaker 1 (05:54):
That's exactly it. The foundation is doing the Lord's work
behind the scenes especially, and this is just kind of
a way for those in the community to kind of
either knowingly or unknowingly come support it like y'all have
done live raffle or silent auctions, raffles, whatever you want
to call them. Chris and I have joked about how
we used to duke it out trying to win the
Hooters gift card. And I'm sure you know last year
(06:17):
our buddy Jeremy Harlan went home with us signed Nuggets basketball.
These dos are for a good calls and all the
while we're just getting blitz creaged and eating to our
hearts content. It's going to be a doozy. You mentioned
that y'all have mixed up the locations. We're doing it
this year at Mile High Station and Iron Works. What
(06:38):
can we expect there? And let's talk a little bit
about what folks can expect in terms of the food,
because we've alluded to the booze, we got to talk
about the nitty gritty and all the dank eats.
Speaker 2 (06:47):
Well, and finally people are filling out the form, you know,
the restaurants are and telling us what they're going to serve.
So I've got some sneak peaks that I didn't even
have the first time we recorded this. So that's exciting. Okay,
but before we get to that, Yeah, we have had
always have a really cool silent auction that just works
through your phone, so it's real easy and you'll get
texts if you get out band and all that. But
(07:08):
we're going to have a silent auction of lots of
culinary experiences. I'm not fully up to date because things
are still coming in, but we do. We have more
signed sports gear whatever. Obviously I'm not a sporty person.
We have, you know, a private experience at Cause of Anida.
We have an experience, a tape, a dinner with Dana Rodriguez,
(07:29):
the incredible rockstar chef behind Kasa but also Karne and
working class. She is og in our community and amazing
and couldn't be more entertaining. So you could have a
private dinner with her. There's a lot of really fun
stuff in their hotel stays, what have you. So there's
a silent auction. This year. We have up the game too.
We have a three sixty photo opportunity where you know,
(07:51):
the camera goes around you and we're gonna have props
and all the things. So there's gonna be really fun
photo ops, multiple DJs. It's an indoor outdoor party. Cross
your fingers for the weather, which has been a little
bit much recently, but hopefully it'll all dry out. So
my li Ie station is going to be where GA
and First Taste take place. If you have a First
(08:12):
Taste ticket, you can get in at six o'clock. If
you have a GA ticket, you get in at seven.
And then across the little sidewalk strip whatever attached there's Ironworks,
which has been redone. It's gorgeous inside, actually rather tricked
out for a red event. There's some really good red
themes in there, and that's where VIP is, So if
you have a VIP ticket, you get to go in there.
(08:34):
Only VIP gets into Ironworks, and we have eight additional
restaurants in there. We're gonna have music, we're gonna have games.
It's gonna be really fun, and everyone's gonna be in
their red outfits. And we're even adding on a best
dressed contest and the winner of the best dress contest
gets two free VIP tickets to Denver Food Wine, which
(08:55):
is our post summer foundation fundraiser, and the value of
those tickets is six hundred bucks. So this is no joke.
You gotta wear your best red outfit and come with
you know, some swagger, and you might walk away with
two tickets.
Speaker 1 (09:10):
Yeah, and you know, y'all definitely book in this festival
season and what better way to highlight all of Colorado
than with our capital city festival festivals. But at the
same time, you know, I've done everything from dye my
hair to wear like red rose covered jackets. But it's
literally like you can wear anything. I think I wore
a Hawaiian shirt last year that just happened to be red.
(09:30):
This year, I'm kind of going with a white lotucy
vibe to my fint And so at the same time,
you don't have to take yourself seriously to be in contention.
You could even just go off the wall, rowdy crazy
like dye mustache red. I've been working online.
Speaker 2 (09:44):
If you have I don't know, a red M and
M costume, wear it. I don't care whatever the red.
Just whatever you have that's red, put it on and
come on down. Because really for the price, I mean,
so Ga tickets right now are ninety five dollars. It
go First Taste is one hundred and twenty. VIP is
one seventy. However, that said, we are talking all you
(10:05):
can drink. We have signature cocktails, we have all the
wine in the world. We have some beer, we have spirits,
you know, the whole all of that. I mean that
alone is worth one hundred and seventy dollars. We all
know what it's like to go out and get a
few cocktails. But throw in, like I said, exclusive restaurants
for VIP and then twenty I think three restaurants in
GA alone, so really almost thirty restaurants total. If you
(10:28):
have a VIP ticket, it's you just cannot you cannot
get that for one hundred and seventy dollars out, you know,
at a restaurant these days, because and we certainly know why,
it is not inexpensive to eat out. And this is
a way to dine, as you know, thirty restaurants in
one night while looking fabulous, and we're going to throw
you a really good party.
Speaker 1 (10:48):
I mean, you can't beat it with a stick. And obviously,
you know, things change year to year, but the the
ethos and the mission remains the same. And so I think,
you know, we talked a little bit about the pricing
of it. Let's talk about if for those that maybe
don't watch the local news. They're probably a little healthier
for it. But at the same time, I mean, shit
(11:08):
will make you drive you crazy. But you may have
missed some really cool segments. You know, you all have
been showcased across all of the channels, all of the spectrum,
with a litany of different restaurants. Let's talk a little
bit about some of the new faces, familiar faces, bites
that have won it in the past, and what folks
maybe like should look forward to some hidden gyms and
(11:30):
I know we're thinking of the same one for the
gamblers may know of it, but not everybody does.
Speaker 2 (11:35):
That's right, the gamblers know. Okay, so let's start. Let's
just start with VIP. We'll go talk to bottom, right.
So in VIP we have Michelin starred Alma fhon Defina
and they're bringing their tuna to Stata. If you've had it,
you know what I'm talking about.
Speaker 1 (11:51):
You have Johnny doing the Tuna Taste.
Speaker 2 (11:53):
Running himself doing the tuna Tistata. If that doesn't sell
a couple of VIP tickets, I don't know what will.
There's not like there's nothing else I can do. But
we also have Kenny Minton with Coperta. We have a
couple of Denver Union Station spots. We have Bomb Dessert Bar,
which is their new super high end, really lovely little
dessert bar, so there's sweets and savory. Cooper Lounge is
(12:15):
bringing food. We have Kumoya, Rioha, Tabernatta, Aultreya, and Chiquita.
So they keep making the very lame joke that if
your restaurant name ends in an A that you get
to be in VIP.
Speaker 1 (12:27):
It is a really lame joke, but it also lands
and makes actual sense when you look at that list
of VIP and you're like, oh, is the VIP ticket
worth it? Or like should I just get GA? This
is a perfect opportunity to either dip your toe in
the pool and see if that's a restaurant you want
to fuck with, get the full reservation later. But realistically,
(12:48):
when you have those eight nine, ten bites alone, that
juice is worth the squeeze in its own life. Like
those are bangers across the board and high end restaurants,
So I mean aptly placed in the VIP location.
Speaker 2 (13:04):
I think so. I think so. And if you have VP,
like you're the only ones who get that food and
the venue that it's in, so that's gonna be really fun.
And then for first Taste and GA, which by the way,
is where the contest comes in. The restaurants are competing.
So these restaurants really do bring their most beloved and
best dishes because everyone will get a poker chip when
(13:25):
they walk in, and there'll be buckets on all the
tables and you throw your poker chip in the bucket
of your favorite bite and at the end, that lucky
restaurant gets a really cool in my viinon cool quirky
little trophy this year, so that will be really fun.
And in GA, we have so many restaurants, I'll just
start with the new ones Bon and Butter Bakery Cafe,
(13:47):
one of my favorite degrees in the whole world is
coming and that's very exciting. And actually twelve brought On
did a media inter you know, did Colorado own company
with me, and oh my god, if I hope she's
bring it. It was this beautiful passion fruit raspberry tart.
It was so spectacular, so good. So that's gonna be amazing.
(14:08):
Benny Hanna is coming. Carne, like I said, Dana Rodriguez Yanya,
which is spelled Don Da. It's also an Aurora and
it is the sister restaurant in a way to Bond
and Butter. So a really wonderful Vietnamese restaurant, Levin Deli
is coming. They're new, so that's exciting. Yep, Perdita, Saltwater Social,
sal Mexican Cosina, Sushi Sora, our Friendjesus is coming down
(14:32):
from Golden Table six, which I'm super excited about. Even Viewhouse.
And then we have some of our old favorites like
Wild Taco and Sam's Number three always comes and they
are such good supporters of restaurants, SDK Steakhouse, Esther's always Love.
And then the sleeper hit you were talking about, which
is a Mariposa from Monarch Casino. And prior to going
(14:56):
to Monarch, I would never have said, like, oh, casino food.
I'm excited, but I was wrong, and I'm saying it
on radio. I'm telling you that they bring it. They
have won best Bite I think at least the last
two years. They bring a savory, they bring a suite.
They did decorate up the wazoo. It's just incredible. They
do a beautiful job.
Speaker 1 (15:16):
I know we're not here to like tip hands of
other festivals or Glaze anybody's ham specifically. But I feel
like Monarch really has become that one like appointment viewing
every time I see them, whenever they're doing, like any
of the food events here in town. And you know,
obviously they're trying to like let folks in the community know, hey,
come up the hill. You don't have to smoke cigarettes
(15:37):
at a slot machine to enjoy the great food we're serving.
They bring the fucking hammer and now you can abstain
from all the white trash that hangs out in the
casinos and just go straight to the source. It's perfect.
Speaker 2 (15:49):
Well, and I was up there recently for a meeting,
and I mean, not only was the food excellent, but
I held my own at a blackjack table. It was
very exciting. Really they didn't with any money, but you know,
I held my own for like three hours at this table.
That to me was success.
Speaker 1 (16:04):
I mean, between that and then if you're there for
three hours, the people watching, and I integrate this whole
audience because I am a part of it. Like with
my shitty facial hair and my recreational activities, I fit
in with those people like a glove. So it's like
I can say that about my own But at the
same time, the food, I mean, it wows you every
(16:25):
single year. So yeah, I seamlessly are like hiddenly plugged
them earlier. I'm glad we brought that back up. But
speaking of some you know those other members that are
joining the festivities, how the fuck do you get Benny
Hannah to do it? And are they bringing out like
a Blackstone and just chunk and shrimp and do well
they do?
Speaker 2 (16:43):
They haven't told me yet, but I sure hope they do.
I mean that is the expectation. The thing is they
are owned by the One Group, and the One Group
is a huge supporter of this event, which we so appreciate.
They give us the DJs. They're working on some cocktails,
and they're bringing a few of their you know a
few of their brands, I guess DK and Benihanna, and
they're just great. They're really big supporters. They always bring
(17:03):
delicious food. We're gonna have a good good time.
Speaker 1 (17:07):
I can't wait. I mean it always thinking of Bennie
Hannah also takes me back to those episodes of The Office.
I reference that show from two thousand and five way
too fucking much. It's been twenty years, Kip, you got
to get over it. But at the same time, you know,
we've been doing this event for a few years now,
and look at the bobblehead of Dwight. Love it long.
Speaker 2 (17:28):
You can't mention the office enough to me. I have
had a babblehead of Dwight on my desk at work
since I worked at Martha Stewart. I mean in what
two thousand and you know, five, I don't know, long time,
twenty years Dwight has been with me.
Speaker 1 (17:42):
I love this. That is great. And I mean, at
the same time, you know, y'all have been doing this
event for you know, a handful of years now, and
it's always surprising. You bring in new kind of like activations, foodstalls,
different representation, and so it gets me giddy as a schoolgirl.
I'm fucking fire up.
Speaker 2 (18:00):
Well, And if people are worried or sad that it's
not at the museum, I fully understand that was a
very special venue. But I really think that given that
we have multiple spaces to activate. We've got indoor, we've
got outdoor, I think, and there's different levels inside each
building and we're making use of all of it. So
I just hope everyone will give it a chance and
come on down because the cause is the same. The
(18:22):
food gets better every single year, the outfits get better
every single year, and we're putting our money behind it
now with some VIP tickets to food and wine. I
really don't think you have an excuse not to come
unless you are out of town on June fifth. Otherwise
I insist you. I'll come and for your listeners ten
percent off all tickets, any ticket you want with the
(18:44):
promo code Stoned.
Speaker 1 (18:46):
Look at that, and I mean, we would be remiss
if we didn't give a shout out to our sponsors.
I'll be bringing some party favors from our friends over
at Flower Union, edibles and Morocci and Mighty Melts, Glacier
and fat Grams. So if anybody finds himself, you know,
stalled after about twenty bites or restaurants, don't worry. I've
got pocket rockets. We can get Liddy mctitty and get
(19:08):
right back in the game. It's gonna be a doozy.
Speaker 2 (19:10):
We're going to have a blest and I know that
you'll be there in your in your finest white lotus.
Speaker 1 (19:16):
Yeah, I mean that we just had to go with
a little bit of that vibe. Last year, it's a
lot more like freeing, especially with the inside outside and
the wild. The weather has been a little precarious thus
far this spring. You know, when it's warm, it's warm,
and you don't want to be wearing a fucking blazer,
which I've made that mistake a couple of years now.
So I went with a little more freeing threads as
(19:38):
well as some that don't aren't necessarily form fitting. Because
my fat ask has been eating tacos a lot recently,
it's age is starting to really show over here. I'm
not gonna lie. Oh, I mean yeah, I mean, I
forget that you're what two years my senior, So I'll
give you that the same age. And he's on his
way back from Alabama, but I know he'll be there
(20:00):
with bells on on the field. We've done a little
bit of professionals talking, but we would be remiss if
we didn't ask you a couple of quick questions just
about I mean, you know, the food seem better than anybody,
like the back of your hand. There's been drama galore,
but there you know, since we had you on last
there's also been a litany of new openings and things
of that nature. What's one restaurant you've been high on
(20:22):
U in the last year since we've had you on
the podcast. A place that keeps you coming back for more,
that can be on your guest list or not. You
can glaze anybody here.
Speaker 2 (20:32):
I God, there's so many that come to mind. Okay,
So Joy Hill just started doing lunch, I mean just
time has been meeting a few weeks ago. Absolutely love
everything I've ever had at Joy Hill. I love that
place so much. I just finally made it out to Marigold,
as you know, we were not able to go together,
but made it out to Marigold and Lions and it
(20:52):
could not be more worth that drive. Like I would
do it right now if I could get in there,
Like it's so beautiful, the hospitality, the wines, the food.
We ordered the whole menu and it was absolutely perfect.
Love it so so much. Got to go check out
Mercantile since they're a renovation, which I hadn't been into.
Firing on all cylinders, really wonderful and it's beautiful in there. Now.
(21:16):
Do you know where I just went and had lunch? Actually,
this is interesting to me. Mendocino Farms. I have never
had it before. I don't know anything about it except
I know it's a chain. I didn't even really see
anything about it coming to town. But it's in Cherry Creek,
you know, like casual, counter service type of place. I
had a really tasty sandwich there and it was Hoppen,
(21:39):
which I have to say, like really glad that they're
doing well. I just also hope that our tiny independence
you know, are seeing the same kind of foot traffic.
Speaker 1 (21:47):
Yeah, and the lunch scene is kind of precarious in Denver,
you know, especially at least since COVID, where it's like labor,
food calls, and you know, not as many people are
working in those kind of densely populated areas to where
I mean, the taco truck down the street from my
house sees me fairly often and things of that nature.
But you know, the regular hitters are oftentimes just leaning
(22:08):
into happy hours, so finding a quality lunch is becoming
a little bit more difficult or a little you know,
they're fewer and far between.
Speaker 2 (22:14):
That's what I'm excited about joy Hill. I mean, they
have that amazing rooftop patio for if anyone listening has
not been to Joy Hill's patio, You are missing out.
It's gorgeous, the views of the mountains, it's so beautiful.
And it's covered too, so you know, does you're not
sitting out there sweating. It's so good. I love that place.
That's my new happy lunchtime spot.
Speaker 1 (22:36):
Hell yeah, I'm gonna have to go check out the
Joey Hill operation. Have you been to the Pza No? Okay,
so that's kind of in that same area. They're only
open in the evening time. I had their pizza, not
to Jermy Longo. That's a banger that you need to
put on your short list of spots that are worth
checking out.
Speaker 2 (22:53):
We need to get to Johnny Bees too, speaking.
Speaker 1 (22:56):
Oh I haven't been there either. That's the new iteration together.
Speaker 2 (23:00):
Yeah, yeah, I can't wait.
Speaker 1 (23:01):
I love it. I love it alright, So before we
let you go, because I mean, you gave me one
Mendosina Farms and the Joy Hill for the lunch collection.
If you were to have a happy hour, where's your
happy hour right now?
Speaker 2 (23:14):
I have one actually on Thursday, and I'm going to Chiquita.
Speaker 1 (23:17):
Ooh, nice rods and the team over They're just slaying it.
They're beating the breaks off of everybody.
Speaker 2 (23:23):
They're just they're wonderful. I've never had bad food there either.
The service is wonderful. Oh my god. The plants in
that restaurants just so gorgeous. I love the vibes in there.
And actually, someone you know in the food world coming
in from out of town, it's like, Yep, we're taking
you to Cheqita. She's gonna love it.
Speaker 1 (23:39):
Heck yeah, that'll be a good time. Anything else that
we're looking forward to that we may be missed on,
you know, maybe on the shortlist of Denver. You got
any fun vacations that you want to rub in our
faces as we're sitting over here slaving away in the
Stone Deputite factories.
Speaker 2 (23:53):
I wish I could say. I do know pretty much
my life on the summer is working on food and wine.
So yeah, I don't. I don't take a lot of
summer vacations. But fall, Fall, up, Fall, will go somewhere.
Speaker 1 (24:04):
Heck yeah. Okay. So for those that are curious and
that are listening through June fifth, we are getting rowdy
at Mile High Station in Iron Works. It's a festive
throwdown from six till nine or tennish tennish. Yeah, I
can never remember what time they.
Speaker 2 (24:21):
I don't know what time it is in the end,
I have no best just is like eight thirty and
then you know, and then the auction closes at nine,
and then you know everyone will just linger and have
a good time.
Speaker 1 (24:31):
Hell yeah. And if somebody wants to grab tickets, what's
the website or the best avenue to grab those?
Speaker 2 (24:36):
Drink redwearred dot com.
Speaker 1 (24:39):
Pretty straightforward there, And don't forget stoned.
Speaker 2 (24:43):
One word Stoned does your promo code and you'll get
ten percent off anything you want to buy.
Speaker 1 (24:48):
Fuck. Yes, Well, Denise, I can't tell you how much
I appreciate you recording this episode twice. The last time
I think I got a little schnockered, and I'm not
sure if it was a user air. But what do
they say, good artist never blames is paint our tools tools? Yeah,
I am a tool and a bad artist.
Speaker 2 (25:06):
So it would record with you a third time, my friend.
Speaker 1 (25:10):
Well, hopefully this one will go up without any hiccups,
and then next time we'll have you on. We'll recap
the festivities of June and we'll get ready for the
festivities of August. September October. I can't remember exactly.
Speaker 2 (25:21):
Ye September. It's always the weekend after Labor Day weekend.
Speaker 1 (25:25):
That's right. See look at that. I'm a spot. I
can't wait, hey boy, to being well. I've already got
my debt, my closer will laid out, and my office downstairs.
We're about to have a big old time next week.
I can't wait.
Speaker 2 (25:40):
Thank you so much.
Speaker 1 (25:41):
Until next episode, y'all, stay high, stay hungry. Thursday, we're
talking beers, bruise and all the things in between. Thanks Denise,
have a great day you too. Cheers,
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