April 14, 2025 • 34 mins
Shoutout to our sponsors Meraki Cannabis for this kickass celebratory week! Today's Munchie Monday episode we sit down with Cirrus Social Club Founder Arend Richard to talk about the revolutionary new cannabis consumption lounge that is sure to make waves (and clouds) in the Colorado scene.
Snacks, Smokes, Sips & all the bells and whistles that go with it. We talk about the hardships of trying to open a one-of-a-kind location & experience despite regulations & laws, the painstaking process of permitting & construction.. as well as the joy's of running your own business and creating a concept out of thin air.
If you fancy yourself a smoker, this episode is sure to pique your interest. Puff Puff & play this epi. It's a goodun!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Snacks, Smokes, Sips & all the bells and whistles that go with it. We talk about the hardships of trying to open a one-of-a-kind location & experience despite regulations & laws, the painstaking process of permitting & construction.. as well as the joy's of running your own business and creating a concept out of thin air.
If you fancy yourself a smoker, this episode is sure to pique your interest. Puff Puff & play this epi. It's a goodun!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Today's episode is presented by our friends over at Murroaki Cannabis.
Y'all may know them as the twenty twenty four best
new brand in Colorado. Well now you can find them
on the shelves at Cirrus Social Club as well as
dispensaries across Colorado. It's not just great Flower. They've got
cartridges under the name fat Grams. They've got concentrates and
(00:23):
donts as well.
Speaker 2 (00:25):
Check out Muraki wherever you buy your products.
Speaker 3 (00:40):
The suppression of the use of marijuana and lasse is
looking behind it.
Speaker 4 (00:45):
The most talking jobs talking the.
Speaker 3 (00:49):
Record's on marijuana and the Washington of Arctic Division gusually
build a wall corner like this.
Speaker 2 (00:55):
Today they built a pattern Welcome ladies and gentlemen, Adians
and everyone. It's mort enough to listen from the outside.
Speaker 3 (01:05):
One of the most amazing plants we've ever discovered. A
post talking the trippers, the lands, the hip hooks, all.
Speaker 1 (01:14):
Gathered in secrecy and flying high as a content.
Speaker 3 (01:21):
Oh, I'm back on location for an epic interview and
a concept that has finally come to fruition. And it's
the most gorgeous thing these eyes have ever seen, at
least for Colefax's sake, I'm back. I guess we're in studio.
What are we going to call this little enclave over here?
Speaker 4 (01:39):
This is a living room. Actually, it's a private living
room space.
Speaker 3 (01:43):
I'm in a private living room space with the sessh
King himself, Aaron Richard from Sirius Social Club. Aaron, thank
you for joining me again on the podcast, Kip.
Speaker 4 (01:54):
It's always an honor And Hi everybody listening.
Speaker 3 (01:57):
Yeah, So for those that don't know, Aaron was on
the podcast this time kind of last year as you
were kind of starting to get the wheels in motion
for what can be considered a one of a kind
experience that's coming to Colfax Avenue, coming to Denver, Colorado.
But it's a session unlike any other.
Speaker 4 (02:14):
Yeah, there's nothing like this from what I know in
the world.
Speaker 3 (02:18):
I mean, I've never heard of anything I've done the Amsterdam.
I'm honestly good friends with Dwayne over at Tetra. But
what you were doing, and you talked a little bit
about it in the past, but we're about to open
our doors like this fucking week. You're about to open
the doors and this place is stunning.
Speaker 4 (02:34):
Thank you, Kit. That's so kind. It's it's it's insane
to remember like being where we were a year ago,
when it was like a barren space, brick walls, cement floor.
You know, you had to squint real hard to see
where the special could be. And to be here now
where like the Special is here, we were finally just
able to dim the lights today. So we've had we
have beautiful chandeliers around this whole time, they've been on
(02:57):
full blasts, and today we finally put them and I'm like,
it's just it's all starting to hit me today, you
know what I mean.
Speaker 3 (03:04):
I mean, I get it. I get it completely. And
you've brought this vision to life from just you know,
like it was pretty much just like a stoner's dream,
and you're like, this needs to come to fruition. But
for those that maybe don't, even for the stoners out
there that can't remember fifty two weeks ago when you
were and it wasn't that long, but forty two weeks ago,
let's talk a little bit about what Serrus Social Club is,
(03:27):
and I then want to talk about all of the
hoops that you've had to jump through over the last fuck.
It's been two years that you've been dealing with bureaucracy, fundraising, permitting.
Speaker 4 (03:39):
Still jumping, still jumping everything.
Speaker 3 (03:41):
Yeah, but let's start from the ground up. What's the
goal and what is Serru's social club.
Speaker 4 (03:48):
The goal of SIRUS is to get the whole world
session together parentheses adults only. Of course, you know that
was understood. Yeah, And personally, like we changed my life.
It made me a better person from when I started
consuming it regularly at twenty two years old, and it
helped me with like medical problems that I had at
(04:08):
the time, which is why I started using cannabis, And
then as I continued using it, it helped me like
a lot with my mind and self and who I
was as a person. And like, honestly, I wouldn't be
the kind of entrepreneur that would like not let anything
get in my way if it wasn't for the ways
that cannabis has helped me. And I just think the
(04:30):
world would be a lot better place if more people
sesh together. And so I wanted to create a space
that would get the largest amount of people feeling the
most comfortable around cannabis with the people they love.
Speaker 3 (04:41):
Yeah, and you know how you told it to me originally,
was you wanted to be a place like I brought
my dad through for the original walkthrough, when you had
those scored submit floors and you had workers, you know,
putting up the steel beams around the building. But you
wanted it to be inclusive for anybody and approachable for everybody.
And so you've created this out of thin air and
(05:03):
as gorgeous as can be. But it's going to be
just like kind of the best way to paint a
picture is like you'll have food on the media. You'll
have non alcoholic and medicated, you.
Speaker 4 (05:13):
Know, confuse use beverages, infused.
Speaker 3 (05:17):
Beverages, and you'll have comfortable seating. You can rent gear,
you can and just sit back, enjoy a smoke and
treat it like you would or bar our restaurant for
any other style of consumption.
Speaker 4 (05:29):
Yeah, I would say, like the closest thing in your
mind to come prepared for is say you were going
to a super classy wine joint where they were going
to give you a total wine experience, and think about
it from that perspective. And actually I heard you say
rent equipment. We actually in the last year have changed
a lot of the things we're doing kind of streamline it.
(05:51):
You don't actually rent it. It comes with your sesshon experience.
Speaker 3 (05:54):
Oh get out of here.
Speaker 4 (05:55):
Yeah, so you'll have to see the way that we've
kind of set things up. It's really we've we've tried
to make it the simplest possible experience for everyone to
have the most fun.
Speaker 3 (06:04):
So we were speaking with John from a Rocky to
Roki Flower and he mentioned that he is going to
be one of y'all's house flowers. Yes, you've got one
of the best cannabis growers in the community. As your
kind of house, you know, like I think of house,
I think of the wine or you're well liquor. Y'all
just have top shelf casual smoking experiences for everyone from
(06:26):
intermediate or beginner level smokers to advance. If they want
a chief like a doink or you know, an infused joint,
it's for the whole gamut.
Speaker 4 (06:35):
Well, I've got good news and I've got bad news.
Oh no, tell us more bad news.
Speaker 3 (06:40):
Start with that. Yeah.
Speaker 4 (06:40):
No, no joints, no blunts, no joints, no bloo so
rigs and bevies, yeah, like bongs, pipes and mostly I
think I think our big thing in appealing to a
larger array will be volcano bags.
Speaker 3 (06:53):
Oh fuck you doing the bags.
Speaker 4 (06:55):
We're doing the bags. The bags are the biggest thing.
So we are like, we're we're working on some really
cool stuff to do with dry herb vaporization and like
having weed on tap for people. But that that's really
what we call it, you know, like it's the there's
no smoke, there's no tar from it. It's really simple
and light. Anyone can do it and not feel like
have it be abrasive on their lungs. If you order
(07:16):
it in the air rand Way, which is at it's
a secret menu item, but your bag will come with
a bong to you know, you use the bong with
the bag, which kind of filters it even more. I
think volcano bags will be our huge thing that people
will really gravitate towards the most. So but then we
have bongs, we have glass pipes. We are going to
venture into concentrates probably thirty days after opening. We really
(07:39):
want to nail down the flower plant and the infused
beverages and the edibles edible wanna gummies.
Speaker 3 (07:45):
So you can just come in, pop a gum bear
and just hang out.
Speaker 4 (07:48):
Yeah, they're fast acting too, so you'll feel it really quickly,
and then an answer to your strains question, because I'm
really excited about that. We have four strains that we're
going to open with right now. We want to develop
a big strain list for people eventually, but right now
we're going to open with four strains. There will be
a beginner strain always on the menu circulating. It'll be
something around twelve percent.
Speaker 3 (08:08):
So it's kind of like the dad that we've seen
we used.
Speaker 4 (08:10):
To be, say how we'd used to be.
Speaker 3 (08:12):
Because it does like the people obviously that shop for
the thirty one percent. Yep, those people give me anxiety.
And also we're just like, that's like asking forever clear
at the liquor store. You're making it approachable for all people.
Speaker 4 (08:23):
Yeah, we're on the same page about the ever clear reference.
Speaker 3 (08:26):
I think you may have given me that one.
Speaker 4 (08:27):
Oh I love that good, good good, keep using it.
Speaker 3 (08:31):
I am.
Speaker 4 (08:32):
I'm not necessarily anti strong THHC. But I'm anti it
being like the narrative of what's we should be doing?
Do you know what I mean?
Speaker 3 (08:40):
Yeah, I know exactly.
Speaker 4 (08:42):
And then we have three other house strains, and so
when we say house strains, we don't necessarily mean like, well,
liquor at the bar. When we say how strains, we
mean Sirius's team has gone through and selected these strains
to be the desired effect that we want you to
have during your experience with us. So it's not that
they're like more affordable in that way or anything. It's
(09:03):
that these are what we think are the best for
what we're doing. So we have, like you said, Maraki,
we're carrying a strain from them called Muscato Monsoon, which
they call something different. They call it Nola monsoon, but
we call it Muscato Monsoon and it's been our most
popular one. We've had it every sash. We'll be carrying
outdoor grow from Pot zero if you're familiar, Yeah, great folks,
(09:24):
pot zero. Yes, yes, you've.
Speaker 3 (09:26):
Done your due diligence. You're literally just finding choice nugs.
Speaker 4 (09:30):
I'm trying. You know, I have a thing about outdoor weed,
you know, I similar to the high potency thing. I
love a good curated indoor weed, you know, like get
together with your friends on a Friday, you pick up
that supreme just gorgeous cannabis with like the beautiful you know,
like tricombs coming off of it, just looking gorgeous. I'm
all about that once in a while, but for my
(09:52):
main consumption, I'm like, give me the stuff that was
grown in the dirt by the sun and the water
off the mountain, you know what I mean. I'm into that,
so very excited to have them. And then we have
Green Dot as our premium strain offering.
Speaker 3 (10:02):
I mean, and everyone knows that they are doing the
Lord's work over there, from going concentrates to flowers and
I mean, that's a very wide array that you have.
But you're also kind of thinking about the people that
are coming in because as we see, you know, obviously
Civic Center hosts the four twenty Fest, which is just
down the road from you. You'll have the full range
(10:24):
for people that are learning how to try it, like
how this goes about, but also those that are experienced
that maybe don't even drink, you know, like we could.
We work in the restaurant industry, so it's the California
sober is oftentimes very large in the food world, and
you're creating kind of a safe space for people to
consume and do that.
Speaker 1 (10:41):
Well.
Speaker 3 (10:42):
There'll be tutorials, like I mentioned, I brought my dad
in here. Heats you know, the occasional honeystick or gummy bear. Yeah,
but you know, like if he wants to be like, hey,
you know when in room, I want to give it
a world, you'll have that kind of like you'll bridge
that gap for those that aren't regular consumers as well.
Speaker 4 (10:59):
Yeah, And so, like Kip, I think a year ago
when we talked about this, was I being coy or
secretive at all? Ud Well, yeah, right, so, and I'm
glad that I was, because you know, nobody knew kind
of like what we were doing, and I thought that
there was this major missing gap in the whole cannabis
hospitality industry that I thought that we had like figured
it out right, and it's due, it's relating to what
(11:21):
you're talking about, And so I was very secretive about that.
Seeing as we're opening this week, I'm happy to like
let the cat out of the bag on it. But
I think what cirus is like, yes, is it pretty, Yes,
it's that, but that's not what it is. What it
is is service. So it is flight attendants that have
been meticulously trained to guide anyone, whether you're a first
(11:42):
time consumer or a sophisticated stoner, through their SESSH experience.
And make them thoroughly enjoy it.
Speaker 3 (11:48):
I love it. And the flight attendant is it's such
a great like pun metaphor all of those things. Yep,
the cirus obviously I asked you about that last time.
It's a cloud based reference. Yeah, for those that don't know,
so it is you're making you're giving an opportunity to
kind of remove the stigma from around the cannabis consumption.
And you know, it leads me to my next segment.
(12:09):
And since we're just about to open the doors, I
can now say this. The government has fucked this up mightily.
You know, the whole industry in Colorado. It seems like
the folks that are in place, and I don't want to,
you know, get Shannon in trouble, but the X size
and license people ever since she left, it seems like
it's just bureaucrats were just like, oh, the next rung
up a ladder, I can apply for that job and
(12:31):
get it. They didn't actually ever want to help the
cannabis industry succeed or flourish because we were once the
beacon on a hill. But you've had to go through
three years of jumping through hoops to be able to
get to this point to get these doors open, And
I want to ask you, how was that? You know,
over the last year, you know, like you're about to
be a flagship location and quite literally one that was
(12:54):
once the most coveted cannabis industry in America. How has
it been trying to get your doors open and create
this space where folks can legally consume safely where they
buy on location. So it kind of has that dual
concept kind of living in under one roof.
Speaker 4 (13:12):
Yeah, I mean it's it's really uh impossible, to be
honest with you. I think it's like twofold.
Speaker 3 (13:21):
Right.
Speaker 4 (13:22):
There's the cannabis industry in Colorado and Denver and our
struggles with the governing bodies and like why the industry
is struggling and all those kind of different things. And
then there's like being a business in the city of
Denver period, Like any kind of business you want to
be in the city of Denver. The bureaucracy is crazy,
Likes it's we're still trying to work on this one
(13:45):
sewage connection thing that is like just been passed back
and forth between so many hands and put in so
many cues, and it's like, you know, this could be
sped up so much and it doesn't have to be
so bureaucratic, and like we all want the best decision
and in the end, it's it's just if you want
to open a business in the city of Denver, the
hoops that you have to jump through will constantly have
(14:07):
you asking yourself, like, do they think that I'm Walmart
with a billion dollars? Do they think that I can
just do anything to get through this? Like I can't
if I really didn't think, like I must really think
cirus is a good idea, because otherwise I would have
given up.
Speaker 3 (14:25):
And you know, you're exactly right, because you're not the
only industry you know or business owner that is having
to deal with this, Like you've been paying rent on
this spot for like two.
Speaker 4 (14:36):
Two and a half years, two and a half and
it's like.
Speaker 3 (14:38):
What do you'll expect him to be? Just made of money?
And it's like the restaurants are having those same hiccups,
and it's like, and then what we have to do
is do you pass it off to the consumer or
do you just drop your ROI and your pro forma
to like needle this out so that it's not like, oh,
we can only do the cerrus once because it's you know,
but you've created this opportunity by work with other like
(15:01):
minded local businesses to bring it to Fruition, and it's
going to be it's going to be gorgeous, and it's
going to go work smoothly and really well. I'm really
excited for you.
Speaker 4 (15:10):
Once we're past all of the inspections and the regulatory stuff.
I agree with you, it will go really well. And
I would just say, like if anyone from the city
of Denver is listening, actually it doesn't matter if you're listening.
It's the people who live in the city of Denver
that need to be paying attention to this stuff because
it is the way that we have contributed that has
(15:33):
put up all of this red tape that's intended to
keep corporations out, and in the end, it just makes
it more hard for corporations, but it keeps small business down.
And so we have to be paying attention to in
the city of Denver, like how we're voting to accommodate
small business, locally owned business in Denver versus like Walmart
(15:55):
or Chick fil A coming into the city. They're held
to the same standards and they're not the same thing.
Speaker 3 (16:01):
You're exactly right. We've been having this conversation both in
our DMS and and you know, on Capitol Hill over
the last couple of weeks, and you're exactly because not
only do the corporations are they flush, but they'll take
advantage of the opportunity to nickel and dime in the
smallest way, like they can withstand those you know, rapid
increases or like if they have to hold off sixty
(16:21):
more days. It's like you're trying to get these doors open,
and you've been doing it for a long time, and
it's finally coming to fruition.
Speaker 4 (16:27):
Like the concept Kip of like a family owned business
or a family owned restaurant in Denver, knowing what I
know after the last three years, impossible, Like a family
owned business that sustains a family and let's say ten
other families through the people that work there. I don't
see how that's possible anymore. And like the only way
serious is gonna work is if it's busy. If it's
(16:48):
not busy, I am fucked. Which I think is gonna
be busy, and I'm very excited about it, But like
that's how tight it is for anyone who wants to
do business in Denver. So we as citizens just need
to pay it attention to how can we support small
businesses not only by showing up but asking for you know,
regulatory movement that is easing access for small business while
(17:13):
keeping that safeguard of keeping you know, big money corporate out.
Speaker 3 (17:17):
You're exactly right, and you know a lot of it
goes back to like obviously, you know, members of the
community are hurting, the stock markets are down, the costs
of everything are up. But it's how we spend our
money and use our wallet to do a lot of
our talking. Yeah, So for those that maybe wanted to
come to cerrus is it, Are we gonna be like
on a reservation system similar to like a talk or
an open table or how do we go about getting
(17:39):
ourselves and maybe getting a table for some friends for
a bachelor, bachelorette or just a casual Friday night or
Tuesday night.
Speaker 4 (17:46):
Yeah, we we will be on open table. We think
for the first month that we're open, we'll be going
through the wait list. Right now, there's just over five
thousand people on the weight lists. Fuck, so that could
take a little while.
Speaker 3 (17:59):
You're gonna be a little bit like Cossa Benita, but
in the best of ways.
Speaker 4 (18:02):
Yeah, right, and they can process over a thousand people
a night, and we can do like three hundred, and
that would be like who we were running, well four hundred.
If it was four hundred people a night, we would
be like damn because it fits eighty two ninety six
with the private room. So if you did four hundred
people in here, you'd be cooking it for a night,
you know what I mean. Everybody's feet would be hurting
at the end of that shift, which is great.
Speaker 3 (18:22):
Yeah, exactly. It's like you look at your watch and
you're like, oh, forty two thousand steps right.
Speaker 4 (18:27):
Preferably though, like two hundred and two hundred and sixty
people a day would be ideal for us.
Speaker 3 (18:32):
Well, I'm you know, I said talk or open table,
because it's not just a cannabis consumption lounge. You have
an all star team and kitchen in the back as well. Yes,
we do so obviously.
Speaker 4 (18:43):
You know here on this podcast, we love the munchies
munkey masters. That's what this staff in the kitchen is
called their teachers T shirts. I'll say munchy master.
Speaker 3 (18:51):
Let's talk a little bit about that. So it's not
just you know, we mentioned the infused cocktails. You can
make this an experience, just like if you were to
dine out at maybe one of the neighbors like Stella
sapsu Are, you know, like hop Alley, or in anyone downtown,
Like you're all gonna be in the kind of the
same camp. And that also took a lot of hoops
to jump through to make sure that everything was going accordingly.
(19:11):
What can guests expect in that aspect, whether it's let's
talk a little drink, let's talk a little food, let's
talk a little munch masters.
Speaker 4 (19:18):
Yeah, let's do you know, the goal of the menu
is not to be a meal necessarily. We want to
be munchies and we want to provide small plates and
stuff like that, because my ultimate hope would be you
come in, you have a sessh a beverage, and you
have a couple of small plates and then you go,
you know, across the street and have dinner. You had
down to Bastions, Walk over to the Bastions, get a little
sugar stink. Their breadsticks are phenomenal. I'm not even kidding.
(19:42):
I go just for the breadsticks. So you know, like
we don't want to be replacing anybody's dinner necessarily. But
what our menu is is the beverages are whimsically beautiful.
They're you know, instagram were worthy, but they taste good
is really important, and all of our beverages can be infused.
One of the drinks we're opening with is a Charlotte Temple,
(20:04):
which is like a grown up Cherley Temple, which is
really just cherry juice, like a regular Hirla, but there's
something but there's another ingredient. There's another juice in there,
so which is a secret ingredient.
Speaker 3 (20:15):
Hey, I won't tell anybody.
Speaker 4 (20:16):
But it's delicious me, you and everyone listening.
Speaker 3 (20:19):
Yeah, right, So, I mean Crystal literally stole the show
if you ask anyone from the cra at Denver Food
and Wine last year with the kind of like that
same whimsy, that playful cheetahs and a peanut butter jelly.
If I recalled what it was like, will it be
kind of in that camp of like we're gonna use
blue cool ranch to ritos in fun and inventive ways,
(20:40):
or will it be kind of refined like the contail
program and some of the you know, the chandeliers in
the setting.
Speaker 4 (20:47):
I think it's whimsically refined everything.
Speaker 3 (20:50):
So we have fun fun.
Speaker 4 (20:52):
So we have homemade organic bagel bites like like, you know,
who doesn't get stone and crave a nice bagel bite
right all the fucking times? Right, And these are like,
you know, these ones are organic homemade for you. They've
got little pepperoni's on them. We've got different styles you
can get. We've got ramen get out, gluten free organic ramen,
three flavors, chicken, beef, and shrimp, whatever you want. There's
(21:13):
fresh veggies in there too, dude. Right, I'm telling you
more than I told anyone about.
Speaker 3 (21:18):
Hey, And you know, I think it's a great way
to let the community know. Like this can be whether
you're waiting on your table at Stellar or Bastions, or
if you're trying to make a Friday night out. You
can start here, you can stop in Yep, you can
finish here and do the whole game here at Cyrus.
Speaker 4 (21:35):
I totally agree. Yeah, and finishing here too. One of
the dessert we have a really great dessert, man, you know, the.
Speaker 3 (21:43):
Sweet treats always. I mean, I'll just eat a bowl
of sour patch. Kids.
Speaker 4 (21:47):
You can't get crystals a Wizard. You can get a
ice cream Sunday for four. It's huge and it's beautiful.
You can also get a single one if you want.
Speaker 3 (21:58):
Okay, So if you just want to do we always
have to will be like walking once we get through
the queue of the pre sign ups and things of
that nature. I hope for.
Speaker 4 (22:09):
I expect something I hope for like Barcelona where a
lot of people have reservations. But you know, we'll figure
it out. Yeah, that's awesome.
Speaker 3 (22:18):
Yeah, you've thought about just about anything. Are the what's
on the horizon for after we get the doors open?
What you want to see for you know, ninety days
in you know, you're after we get through the holidays
with z you know, and we start to get into
the summertime vibe where we see like changes not only
in strains, but in like cocktail pairings or mocktail pairings
or snacks or what do we expect to see in
(22:41):
the future for those that maybe are coming out here
this summer for a bachelor or bachelor party.
Speaker 4 (22:47):
Yeah, I think quarterly menu change, seasonal menu, you know
what I mean is really going to be important for
us and capturing the essence of the season is going
to be really important, you know, when it gets to summertime,
we're talking about like cold noodle dishes potentially, and different
refreshing things like that. Definitely, you know seasonal menu changes
(23:10):
that people can get really excited about. But some things
on the menu I have a feeling will never be
allowed to change. Like there's one thing on the menu
that I know no one will ever let us change
once it comes out. And it was the most requested
thing too when we asked on Instagram, what.
Speaker 3 (23:24):
Food sheese in a blue cool ranch dorito.
Speaker 4 (23:28):
No it's not, but exactly you write that down.
Speaker 3 (23:30):
Those three together are just there's no reason they have. Yeah,
like if you could find a way to skewer it
before you, I don't know. It's just delightful. You can
even make them like little like single nachas, but with
a little cheese and a little pickle on it. I
don't know why, but it slaps. It could be an aperteef.
Speaker 4 (23:48):
Related the one things in.
Speaker 3 (23:52):
The shape of joints. Okay, So then not far off. Okay,
So there's obviously you want to come in with your
friends and sash. But you know, we're starting to kind
of see a slight turn. There's chefs, and there's concepts
that are doing private pop up dinners where you can
rent out their location for twelve or fourteen so you
know someone's trying to have a holiday party or a
(24:12):
bachelorette party. Is there a different line for those kinds
of things where they can rent out the private room
like you have back there behind that gorgeous glass wall.
Speaker 4 (24:20):
Yes, we do.
Speaker 3 (24:21):
So is this the same process for Open Table or
is it just reach out to y'all through email?
Speaker 4 (24:26):
Reach out directly. So we'll have that on our website.
We will also have information further about that on Open Table,
and we'll also be on you know, the private room
spaces you can book throughout Denver. There's a few websites.
So yeah, our private room seats fourteen people. We can
do you know, a either a all like a guided
experience where we kind of decide what the whole group
(24:47):
is going to be doing and it's all like predetermined,
or we can do a free for all and you
can do whatever you want, there's just a minimum spend involved.
Speaker 3 (24:55):
Yeah, I'm so excited for you. This will be so
cool and obviously I think what really makes it great
is that oftentimes in Colorado people, like when they used
to come to town, you almost had to just get
on the Canna bus to be able to leave, you know,
but that was before Yep, we had legal weed, but
tetra wasn't even allowed, Like Dwayne kept getting dinged by
(25:16):
the city for on, you know, teenth times, like so
many reasons. But now you have created spaces where you
can safely go consume, and then this one is going
to be a little bit different than like what we
saw at that place that will not be spoken about
up in Adams County or like.
Speaker 4 (25:32):
In Oh they're under new ownership, did you hear.
Speaker 3 (25:34):
Yeah, Golden Dogs now has Yeah. Yeah, I think they
actually were a part of it originally, but that whole time,
it was always an interesting dynamic. So I haven't been
back up there. But you're right here in the heart
of the city. You know, you're right on the most vibrant,
interestingly peculiar street. Despite the construction, we're opening our doors
(25:55):
to the community. How can folks find out more whether
they're not going to see until grand opening day? Ye
give everyone a quick rundown socials website all of those things.
Speaker 4 (26:06):
Yeah, Instagram is at Cerrus Denver. Serious is spelled ci
r r Us like the cloud. You can find us
on Facebook at Sirius Social Club and you definitely need
to join the wait list by going to Sirius Social
Club dot com Serrus Social Club dot com. At the
very top of the page it says join the weightlist,
so definitely join it. We'd love to host you as
(26:28):
soon as we can.
Speaker 3 (26:29):
We would love to find a way to work with
you as well. Maybe have a stone upetite anniversary party
or maybe you want to eat Denver board meeting as
I'm going to one after this, so I'm staying a
little clearheaded today, but I'd love to get everybody up
in the clouds a little bit. Yes, I mean it's
so approachable, it's not off putting at all. You don't
you walk in and it's I mean, you want to
have your fucking wedding reception?
Speaker 4 (26:50):
Yeah, I have a question for you, Ken sure, And
this could be good for the listeners out there to
be aware of four twenties coming up. Yeah, so we're
planning something special for Thursday, Friday Saturday, which is the seventeenth,
eighteen nineteenth, because four twenties on a Sunday this year?
Would you rather kip for your four twenty is serious
(27:12):
have a four course sash or would you rather come
to a all you can ssh?
Speaker 3 (27:20):
So I think the community would say all you can sash.
But realistically, if you think about that, and we saw
that at some of our dinner parties where it's like, hey,
pump the brakes, it's all here for you. It's not
going to run away like a you know, like all
you can eat kind of vibe. But SASH, I feel
like some people get in over their skis a little bit.
(27:40):
So while it would be perfect for the experienced person
that's like, oh I can take you know, doinks and
blunts to the dome and hit dabs and continue on
throughout my day, I think on the approachability aspect, I
think a four course planned by either a flight attendant
or you know, the whole your team where it's like
put the hands, put it in the hands someone that's
(28:00):
a professional, and then let it be approachable in that aspect,
so I think you'd probably garner a wider array of
maybe people that would want to try it out, whereas
the all you can sessh ace this aces y, yeah
I did, that would probably be a different demographic. You'll
still get you know, i'd say a full ballroom. Yeah, literally,
(28:21):
But I think it would be two different demographics because
like if it's all you can sessh, you may turn
away the casual consumer, but the expert consumer would probably
be here, whereas if you did it a four courser,
folks may find that the approachability is not as off
putting or as intimidating.
Speaker 4 (28:38):
Kip this just in listeners for the week of four
twenty four, seventeen eighteen nineteen, we're going to be doing
four course SESSH experiences for people, So get your tickets
asap as soon as you're listening to this.
Speaker 3 (28:50):
And speaking of that, you know, there has been a
little iyre online with how civic centers for twenty Fest
is no longer free and it's now twenty dollars. Oh wow,
And so it's irked some of the folks that just
enjoyed being able to remember the days when it was
started as just a protest and when it was still illegal,
and now it's become that. And this I think Bone
(29:11):
Thugs is the main performer. How is the pricing going
to work here like for an all you can sash
or is it like grab a ticket at the door
and it's a flat rate. How would one like decipher
the cost associated with a trip to Cyrus?
Speaker 4 (29:26):
Standard menu is you know, like a restaurant meant, yeah,
it's a restaurant menu essentially. You know, we've factored in
an average of I'm around fifty dollars a person if
you're to have two rounds of sashes to drink in
a couple bites. It's very approachable, right, very denver, very
on par. If you come to a four course sessh
(29:47):
experience during the week of four twenty, it would be
like in a pre paid you know, just everybody by
a safe amount, Yes, and I would I would say
it would probably for the week of four twenty be
between eighty and one hundred and twenty dollars per person.
Speaker 3 (30:00):
If you do that and then everyone has a little
you know, the orders or snackables or I mean.
Speaker 4 (30:04):
It comes happier when it comes with sash, it comes
with drink.
Speaker 3 (30:07):
Yeah, yeah, I'd be happier than a pig and shit.
Speaker 4 (30:09):
Yeah.
Speaker 3 (30:10):
Okay, So since you were last one, I'm gonna ask
you to take off your work at and just wear
your air and hat. These are some questions just for
those to get to know you. Since you've kind of
been ingrained. You can't leave Colfax. You're fucking here like
seventy hours or eighty hours a week. Where's your favorite
spot to go grab a snack or drink or whatever
it may be along the strip nowadays?
Speaker 4 (30:32):
That is such a good question.
Speaker 3 (30:33):
You said Bastian's earlier, So somewhere.
Speaker 4 (30:34):
Different, got it? Somewhere different?
Speaker 3 (30:37):
Mmm?
Speaker 4 (30:39):
I mean I go to Hooked every single day, hooked
on colfax every day pretty much, okay, But I also
really enjoy Machetes Machette. Yeah, what's then Mexican restaurant right here?
Me mens Cow. I've gone to mes Cow for lunch
a ton of times.
Speaker 3 (30:54):
That's Laura, and of course Win Gwin, that's Gwyn. Yeah.
Speaker 4 (30:59):
And of course all the time I'm at a Denver
biscuit company, Atomic Cowboy all the time for breakfast, lunch
and tinner.
Speaker 3 (31:06):
I mean, you can't a little slice from the window
and right back to work absolutely okay. Speaking of snacks,
if you were an appetizer on a menu that best
personified you, what would that appetizer be.
Speaker 4 (31:21):
Like? Uh, something like a chips and a dip with
multiple dips? Because you never really know what you're gonna
get with me based on how good of a day
I'm having or not they get spicier.
Speaker 3 (31:35):
I love it. I love it all right. And then
so we covered just about those two things. If you
were a strain, this last question, if you were a strain,
what strain would you be?
Speaker 4 (31:46):
Ghost train Hayes just kidding, that's a that's a callback.
If I was a strain of weed, I would be
a green crack is what comes to mind. Probably just
something really buzzy and uplifting. Hell yeah, what strain would
you be? A kid?
Speaker 3 (32:05):
Right now, I'm a rainbow guava?
Speaker 4 (32:07):
Okay.
Speaker 3 (32:07):
Courtesy of our friends over at Rocky. I've been hitting
this flute like it's my go to, Like it's easy
to consume. I think it's my fat grams, but it's
technically who it is.
Speaker 4 (32:16):
Yep, love it.
Speaker 3 (32:17):
But at the same time, everyone loves, you know, the sourdies.
But at the same time, I feel like it's a
little bit interesting because like it's not like a Miller
light is always a Miller light everywhere you go. Like
sometimes the strains don't necessarily reflect from one grower to
the other, and so you find something you like and
you kind of just run with it. And so that's
what I'm on right now, the rainbow guava.
Speaker 4 (32:38):
Well, and not to just like ruin anybody's life or anything,
but there was this scientific study recently that came out
of California where they tested like fifty thousand strains and
found zero similarity or genetic semblance to the ones that
were named the same thing. So the whole strain thing
is tough. You know, like weat is bread and grown
(32:59):
and clone like humans like you. You know, you could
be sourdiesel. I could be sourdies a little, but we're
different genetics, yeah, period, And.
Speaker 3 (33:06):
So that's I feel like every time you and growing up,
everybody was like, oh, that's white widow or that's golden goat.
And then it's like is it or are you just telling
us that to sell it out or is it like
does this golden goat grow properly in the same like
you were talking about outdoor versy indoor early? Right? Well,
you know, like everyone's different and everything's different. And when
I find when I kind of ride it until the
(33:26):
buzz is no longer giving me the same buzz, like
when you buy an ounce and you're like two thirds
of the way through, You're like, Okay, I need to
change it up. I need some variety. So that's where
I am right now.
Speaker 4 (33:35):
My friend of house manager here at Sirius, his name
is Blaine, really nice guy. Grew weed for a long
grows weed. Two years ago he grew a batch of
Blue Dream and I have been smoking only that for
three months. Damn, it's pretty good. Honestly, it's pretty mellow.
I'm feeling chill whenever I'm hitting it. It's it's in here,
It's it's good.
Speaker 3 (33:52):
You knocked it out of the park today, and you
knocked it out of the park over the last two
years bringing this thing to life. Congratulations on all your
hard work. I'm glad to see the doors are opened
and everyone listening at home, I implore you to come
check out this location, thirty two hundred Colefax East East Colfax. Look,
(34:12):
it's right past York, right before Colorado.
Speaker 4 (34:14):
Right by the Bluebird Theater.
Speaker 3 (34:15):
There we get that's the best way.
Speaker 4 (34:16):
This Bloobird District is about to go off.
Speaker 3 (34:18):
Yes, sir. For our listeners at home, y'all stay high,
stay hungry until next week. Cheers
Today's episode is presented by our friends over at Murroaki Cannabis.
Y'all may know them as the twenty twenty four best
new brand in Colorado. Well now you can find them
on the shelves at Cirrus Social Club as well as
dispensaries across Colorado. It's not just great Flower. They've got
cartridges under the name fat Grams. They've got concentrates and
(00:23):
donts as well.
Speaker 2 (00:25):
Check out Muraki wherever you buy your products.
Speaker 3 (00:40):
The suppression of the use of marijuana and lasse is
looking behind it.
Speaker 4 (00:45):
The most talking jobs talking the.
Speaker 3 (00:49):
Record's on marijuana and the Washington of Arctic Division gusually
build a wall corner like this.
Speaker 2 (00:55):
Today they built a pattern Welcome ladies and gentlemen, Adians
and everyone. It's mort enough to listen from the outside.
Speaker 3 (01:05):
One of the most amazing plants we've ever discovered. A
post talking the trippers, the lands, the hip hooks, all.
Speaker 1 (01:14):
Gathered in secrecy and flying high as a content.
Speaker 3 (01:21):
Oh, I'm back on location for an epic interview and
a concept that has finally come to fruition. And it's
the most gorgeous thing these eyes have ever seen, at
least for Colefax's sake, I'm back. I guess we're in studio.
What are we going to call this little enclave over here?
Speaker 4 (01:39):
This is a living room. Actually, it's a private living
room space.
Speaker 3 (01:43):
I'm in a private living room space with the sessh
King himself, Aaron Richard from Sirius Social Club. Aaron, thank
you for joining me again on the podcast, Kip.
Speaker 4 (01:54):
It's always an honor And Hi everybody listening.
Speaker 3 (01:57):
Yeah, So for those that don't know, Aaron was on
the podcast this time kind of last year as you
were kind of starting to get the wheels in motion
for what can be considered a one of a kind
experience that's coming to Colfax Avenue, coming to Denver, Colorado.
But it's a session unlike any other.
Speaker 4 (02:14):
Yeah, there's nothing like this from what I know in
the world.
Speaker 3 (02:18):
I mean, I've never heard of anything I've done the Amsterdam.
I'm honestly good friends with Dwayne over at Tetra. But
what you were doing, and you talked a little bit
about it in the past, but we're about to open
our doors like this fucking week. You're about to open
the doors and this place is stunning.
Speaker 4 (02:34):
Thank you, Kit. That's so kind. It's it's it's insane
to remember like being where we were a year ago,
when it was like a barren space, brick walls, cement floor.
You know, you had to squint real hard to see
where the special could be. And to be here now
where like the Special is here, we were finally just
able to dim the lights today. So we've had we
have beautiful chandeliers around this whole time, they've been on
(02:57):
full blasts, and today we finally put them and I'm like,
it's just it's all starting to hit me today, you
know what I mean.
Speaker 3 (03:04):
I mean, I get it. I get it completely. And
you've brought this vision to life from just you know,
like it was pretty much just like a stoner's dream,
and you're like, this needs to come to fruition. But
for those that maybe don't, even for the stoners out
there that can't remember fifty two weeks ago when you
were and it wasn't that long, but forty two weeks ago,
let's talk a little bit about what Serrus Social Club is,
(03:27):
and I then want to talk about all of the
hoops that you've had to jump through over the last fuck.
It's been two years that you've been dealing with bureaucracy, fundraising, permitting.
Speaker 4 (03:39):
Still jumping, still jumping everything.
Speaker 3 (03:41):
Yeah, but let's start from the ground up. What's the
goal and what is Serru's social club.
Speaker 4 (03:48):
The goal of SIRUS is to get the whole world
session together parentheses adults only. Of course, you know that
was understood. Yeah, And personally, like we changed my life.
It made me a better person from when I started
consuming it regularly at twenty two years old, and it
helped me with like medical problems that I had at
(04:08):
the time, which is why I started using cannabis, And
then as I continued using it, it helped me like
a lot with my mind and self and who I
was as a person. And like, honestly, I wouldn't be
the kind of entrepreneur that would like not let anything
get in my way if it wasn't for the ways
that cannabis has helped me. And I just think the
(04:30):
world would be a lot better place if more people
sesh together. And so I wanted to create a space
that would get the largest amount of people feeling the
most comfortable around cannabis with the people they love.
Speaker 3 (04:41):
Yeah, and you know how you told it to me originally,
was you wanted to be a place like I brought
my dad through for the original walkthrough, when you had
those scored submit floors and you had workers, you know,
putting up the steel beams around the building. But you
wanted it to be inclusive for anybody and approachable for everybody.
And so you've created this out of thin air and
(05:03):
as gorgeous as can be. But it's going to be
just like kind of the best way to paint a
picture is like you'll have food on the media. You'll
have non alcoholic and medicated, you.
Speaker 4 (05:13):
Know, confuse use beverages, infused.
Speaker 3 (05:17):
Beverages, and you'll have comfortable seating. You can rent gear,
you can and just sit back, enjoy a smoke and
treat it like you would or bar our restaurant for
any other style of consumption.
Speaker 4 (05:29):
Yeah, I would say, like the closest thing in your
mind to come prepared for is say you were going
to a super classy wine joint where they were going
to give you a total wine experience, and think about
it from that perspective. And actually I heard you say
rent equipment. We actually in the last year have changed
a lot of the things we're doing kind of streamline it.
(05:51):
You don't actually rent it. It comes with your sesshon experience.
Speaker 3 (05:54):
Oh get out of here.
Speaker 4 (05:55):
Yeah, so you'll have to see the way that we've
kind of set things up. It's really we've we've tried
to make it the simplest possible experience for everyone to
have the most fun.
Speaker 3 (06:04):
So we were speaking with John from a Rocky to
Roki Flower and he mentioned that he is going to
be one of y'all's house flowers. Yes, you've got one
of the best cannabis growers in the community. As your
kind of house, you know, like I think of house,
I think of the wine or you're well liquor. Y'all
just have top shelf casual smoking experiences for everyone from
(06:26):
intermediate or beginner level smokers to advance. If they want
a chief like a doink or you know, an infused joint,
it's for the whole gamut.
Speaker 4 (06:35):
Well, I've got good news and I've got bad news.
Oh no, tell us more bad news.
Speaker 3 (06:40):
Start with that. Yeah.
Speaker 4 (06:40):
No, no joints, no blunts, no joints, no bloo so
rigs and bevies, yeah, like bongs, pipes and mostly I
think I think our big thing in appealing to a
larger array will be volcano bags.
Speaker 3 (06:53):
Oh fuck you doing the bags.
Speaker 4 (06:55):
We're doing the bags. The bags are the biggest thing.
So we are like, we're we're working on some really
cool stuff to do with dry herb vaporization and like
having weed on tap for people. But that that's really
what we call it, you know, like it's the there's
no smoke, there's no tar from it. It's really simple
and light. Anyone can do it and not feel like
have it be abrasive on their lungs. If you order
(07:16):
it in the air rand Way, which is at it's
a secret menu item, but your bag will come with
a bong to you know, you use the bong with
the bag, which kind of filters it even more. I
think volcano bags will be our huge thing that people
will really gravitate towards the most. So but then we
have bongs, we have glass pipes. We are going to
venture into concentrates probably thirty days after opening. We really
(07:39):
want to nail down the flower plant and the infused
beverages and the edibles edible wanna gummies.
Speaker 3 (07:45):
So you can just come in, pop a gum bear
and just hang out.
Speaker 4 (07:48):
Yeah, they're fast acting too, so you'll feel it really quickly,
and then an answer to your strains question, because I'm
really excited about that. We have four strains that we're
going to open with right now. We want to develop
a big strain list for people eventually, but right now
we're going to open with four strains. There will be
a beginner strain always on the menu circulating. It'll be
something around twelve percent.
Speaker 3 (08:08):
So it's kind of like the dad that we've seen
we used.
Speaker 4 (08:10):
To be, say how we'd used to be.
Speaker 3 (08:12):
Because it does like the people obviously that shop for
the thirty one percent. Yep, those people give me anxiety.
And also we're just like, that's like asking forever clear
at the liquor store. You're making it approachable for all people.
Speaker 4 (08:23):
Yeah, we're on the same page about the ever clear reference.
Speaker 3 (08:26):
I think you may have given me that one.
Speaker 4 (08:27):
Oh I love that good, good good, keep using it.
Speaker 3 (08:31):
I am.
Speaker 4 (08:32):
I'm not necessarily anti strong THHC. But I'm anti it
being like the narrative of what's we should be doing?
Do you know what I mean?
Speaker 3 (08:40):
Yeah, I know exactly.
Speaker 4 (08:42):
And then we have three other house strains, and so
when we say house strains, we don't necessarily mean like, well,
liquor at the bar. When we say how strains, we
mean Sirius's team has gone through and selected these strains
to be the desired effect that we want you to
have during your experience with us. So it's not that
they're like more affordable in that way or anything. It's
(09:03):
that these are what we think are the best for
what we're doing. So we have, like you said, Maraki,
we're carrying a strain from them called Muscato Monsoon, which
they call something different. They call it Nola monsoon, but
we call it Muscato Monsoon and it's been our most
popular one. We've had it every sash. We'll be carrying
outdoor grow from Pot zero if you're familiar, Yeah, great folks,
(09:24):
pot zero. Yes, yes, you've.
Speaker 3 (09:26):
Done your due diligence. You're literally just finding choice nugs.
Speaker 4 (09:30):
I'm trying. You know, I have a thing about outdoor weed,
you know, I similar to the high potency thing. I
love a good curated indoor weed, you know, like get
together with your friends on a Friday, you pick up
that supreme just gorgeous cannabis with like the beautiful you know,
like tricombs coming off of it, just looking gorgeous. I'm
all about that once in a while, but for my
(09:52):
main consumption, I'm like, give me the stuff that was
grown in the dirt by the sun and the water
off the mountain, you know what I mean. I'm into that,
so very excited to have them. And then we have
Green Dot as our premium strain offering.
Speaker 3 (10:02):
I mean, and everyone knows that they are doing the
Lord's work over there, from going concentrates to flowers and
I mean, that's a very wide array that you have.
But you're also kind of thinking about the people that
are coming in because as we see, you know, obviously
Civic Center hosts the four twenty Fest, which is just
down the road from you. You'll have the full range
(10:24):
for people that are learning how to try it, like
how this goes about, but also those that are experienced
that maybe don't even drink, you know, like we could.
We work in the restaurant industry, so it's the California
sober is oftentimes very large in the food world, and
you're creating kind of a safe space for people to
consume and do that.
Speaker 1 (10:41):
Well.
Speaker 3 (10:42):
There'll be tutorials, like I mentioned, I brought my dad
in here. Heats you know, the occasional honeystick or gummy bear. Yeah,
but you know, like if he wants to be like, hey,
you know when in room, I want to give it
a world, you'll have that kind of like you'll bridge
that gap for those that aren't regular consumers as well.
Speaker 4 (10:59):
Yeah, And so, like Kip, I think a year ago
when we talked about this, was I being coy or
secretive at all? Ud Well, yeah, right, so, and I'm
glad that I was, because you know, nobody knew kind
of like what we were doing, and I thought that
there was this major missing gap in the whole cannabis
hospitality industry that I thought that we had like figured
it out right, and it's due, it's relating to what
(11:21):
you're talking about, And so I was very secretive about that.
Seeing as we're opening this week, I'm happy to like
let the cat out of the bag on it. But
I think what cirus is like, yes, is it pretty, Yes,
it's that, but that's not what it is. What it
is is service. So it is flight attendants that have
been meticulously trained to guide anyone, whether you're a first
(11:42):
time consumer or a sophisticated stoner, through their SESSH experience.
And make them thoroughly enjoy it.
Speaker 3 (11:48):
I love it. And the flight attendant is it's such
a great like pun metaphor all of those things. Yep,
the cirus obviously I asked you about that last time.
It's a cloud based reference. Yeah, for those that don't know,
so it is you're making you're giving an opportunity to
kind of remove the stigma from around the cannabis consumption.
And you know, it leads me to my next segment.
(12:09):
And since we're just about to open the doors, I
can now say this. The government has fucked this up mightily.
You know, the whole industry in Colorado. It seems like
the folks that are in place, and I don't want to,
you know, get Shannon in trouble, but the X size
and license people ever since she left, it seems like
it's just bureaucrats were just like, oh, the next rung
up a ladder, I can apply for that job and
(12:31):
get it. They didn't actually ever want to help the
cannabis industry succeed or flourish because we were once the
beacon on a hill. But you've had to go through
three years of jumping through hoops to be able to
get to this point to get these doors open, And
I want to ask you, how was that? You know,
over the last year, you know, like you're about to
be a flagship location and quite literally one that was
(12:54):
once the most coveted cannabis industry in America. How has
it been trying to get your doors open and create
this space where folks can legally consume safely where they
buy on location. So it kind of has that dual
concept kind of living in under one roof.
Speaker 4 (13:12):
Yeah, I mean it's it's really uh impossible, to be
honest with you. I think it's like twofold.
Speaker 3 (13:21):
Right.
Speaker 4 (13:22):
There's the cannabis industry in Colorado and Denver and our
struggles with the governing bodies and like why the industry
is struggling and all those kind of different things. And
then there's like being a business in the city of
Denver period, Like any kind of business you want to
be in the city of Denver. The bureaucracy is crazy,
Likes it's we're still trying to work on this one
(13:45):
sewage connection thing that is like just been passed back
and forth between so many hands and put in so
many cues, and it's like, you know, this could be
sped up so much and it doesn't have to be
so bureaucratic, and like we all want the best decision
and in the end, it's it's just if you want
to open a business in the city of Denver, the
hoops that you have to jump through will constantly have
(14:07):
you asking yourself, like, do they think that I'm Walmart
with a billion dollars? Do they think that I can
just do anything to get through this? Like I can't
if I really didn't think, like I must really think
cirus is a good idea, because otherwise I would have
given up.
Speaker 3 (14:25):
And you know, you're exactly right, because you're not the
only industry you know or business owner that is having
to deal with this, Like you've been paying rent on
this spot for like two.
Speaker 4 (14:36):
Two and a half years, two and a half and
it's like.
Speaker 3 (14:38):
What do you'll expect him to be? Just made of money?
And it's like the restaurants are having those same hiccups,
and it's like, and then what we have to do
is do you pass it off to the consumer or
do you just drop your ROI and your pro forma
to like needle this out so that it's not like, oh,
we can only do the cerrus once because it's you know,
but you've created this opportunity by work with other like
(15:01):
minded local businesses to bring it to Fruition, and it's
going to be it's going to be gorgeous, and it's
going to go work smoothly and really well. I'm really
excited for you.
Speaker 4 (15:10):
Once we're past all of the inspections and the regulatory stuff.
I agree with you, it will go really well. And
I would just say, like if anyone from the city
of Denver is listening, actually it doesn't matter if you're listening.
It's the people who live in the city of Denver
that need to be paying attention to this stuff because
it is the way that we have contributed that has
(15:33):
put up all of this red tape that's intended to
keep corporations out, and in the end, it just makes
it more hard for corporations, but it keeps small business down.
And so we have to be paying attention to in
the city of Denver, like how we're voting to accommodate
small business, locally owned business in Denver versus like Walmart
(15:55):
or Chick fil A coming into the city. They're held
to the same standards and they're not the same thing.
Speaker 3 (16:01):
You're exactly right. We've been having this conversation both in
our DMS and and you know, on Capitol Hill over
the last couple of weeks, and you're exactly because not
only do the corporations are they flush, but they'll take
advantage of the opportunity to nickel and dime in the
smallest way, like they can withstand those you know, rapid
increases or like if they have to hold off sixty
(16:21):
more days. It's like you're trying to get these doors open,
and you've been doing it for a long time, and
it's finally coming to fruition.
Speaker 4 (16:27):
Like the concept Kip of like a family owned business
or a family owned restaurant in Denver, knowing what I
know after the last three years, impossible, Like a family
owned business that sustains a family and let's say ten
other families through the people that work there. I don't
see how that's possible anymore. And like the only way
serious is gonna work is if it's busy. If it's
(16:48):
not busy, I am fucked. Which I think is gonna
be busy, and I'm very excited about it, But like
that's how tight it is for anyone who wants to
do business in Denver. So we as citizens just need
to pay it attention to how can we support small
businesses not only by showing up but asking for you know,
regulatory movement that is easing access for small business while
(17:13):
keeping that safeguard of keeping you know, big money corporate out.
Speaker 3 (17:17):
You're exactly right, and you know a lot of it
goes back to like obviously, you know, members of the
community are hurting, the stock markets are down, the costs
of everything are up. But it's how we spend our
money and use our wallet to do a lot of
our talking. Yeah, So for those that maybe wanted to
come to cerrus is it, Are we gonna be like
on a reservation system similar to like a talk or
an open table or how do we go about getting
(17:39):
ourselves and maybe getting a table for some friends for
a bachelor, bachelorette or just a casual Friday night or
Tuesday night.
Speaker 4 (17:46):
Yeah, we we will be on open table. We think
for the first month that we're open, we'll be going
through the wait list. Right now, there's just over five
thousand people on the weight lists. Fuck, so that could
take a little while.
Speaker 3 (17:59):
You're gonna be a little bit like Cossa Benita, but
in the best of ways.
Speaker 4 (18:02):
Yeah, right, and they can process over a thousand people
a night, and we can do like three hundred, and
that would be like who we were running, well four hundred.
If it was four hundred people a night, we would
be like damn because it fits eighty two ninety six
with the private room. So if you did four hundred
people in here, you'd be cooking it for a night,
you know what I mean. Everybody's feet would be hurting
at the end of that shift, which is great.
Speaker 3 (18:22):
Yeah, exactly. It's like you look at your watch and
you're like, oh, forty two thousand steps right.
Speaker 4 (18:27):
Preferably though, like two hundred and two hundred and sixty
people a day would be ideal for us.
Speaker 3 (18:32):
Well, I'm you know, I said talk or open table,
because it's not just a cannabis consumption lounge. You have
an all star team and kitchen in the back as well. Yes,
we do so obviously.
Speaker 4 (18:43):
You know here on this podcast, we love the munchies
munkey masters. That's what this staff in the kitchen is
called their teachers T shirts. I'll say munchy master.
Speaker 3 (18:51):
Let's talk a little bit about that. So it's not
just you know, we mentioned the infused cocktails. You can
make this an experience, just like if you were to
dine out at maybe one of the neighbors like Stella
sapsu Are, you know, like hop Alley, or in anyone downtown,
Like you're all gonna be in the kind of the
same camp. And that also took a lot of hoops
to jump through to make sure that everything was going accordingly.
(19:11):
What can guests expect in that aspect, whether it's let's
talk a little drink, let's talk a little food, let's
talk a little munch masters.
Speaker 4 (19:18):
Yeah, let's do you know, the goal of the menu
is not to be a meal necessarily. We want to
be munchies and we want to provide small plates and
stuff like that, because my ultimate hope would be you
come in, you have a sessh a beverage, and you
have a couple of small plates and then you go,
you know, across the street and have dinner. You had
down to Bastions, Walk over to the Bastions, get a little
sugar stink. Their breadsticks are phenomenal. I'm not even kidding.
(19:42):
I go just for the breadsticks. So you know, like
we don't want to be replacing anybody's dinner necessarily. But
what our menu is is the beverages are whimsically beautiful.
They're you know, instagram were worthy, but they taste good
is really important, and all of our beverages can be infused.
One of the drinks we're opening with is a Charlotte Temple,
(20:04):
which is like a grown up Cherley Temple, which is
really just cherry juice, like a regular Hirla, but there's
something but there's another ingredient. There's another juice in there,
so which is a secret ingredient.
Speaker 3 (20:15):
Hey, I won't tell anybody.
Speaker 4 (20:16):
But it's delicious me, you and everyone listening.
Speaker 3 (20:19):
Yeah, right, So, I mean Crystal literally stole the show
if you ask anyone from the cra at Denver Food
and Wine last year with the kind of like that
same whimsy, that playful cheetahs and a peanut butter jelly.
If I recalled what it was like, will it be
kind of in that camp of like we're gonna use
blue cool ranch to ritos in fun and inventive ways,
(20:40):
or will it be kind of refined like the contail
program and some of the you know, the chandeliers in
the setting.
Speaker 4 (20:47):
I think it's whimsically refined everything.
Speaker 3 (20:50):
So we have fun fun.
Speaker 4 (20:52):
So we have homemade organic bagel bites like like, you know,
who doesn't get stone and crave a nice bagel bite
right all the fucking times? Right, And these are like,
you know, these ones are organic homemade for you. They've
got little pepperoni's on them. We've got different styles you
can get. We've got ramen get out, gluten free organic ramen,
three flavors, chicken, beef, and shrimp, whatever you want. There's
(21:13):
fresh veggies in there too, dude. Right, I'm telling you
more than I told anyone about.
Speaker 3 (21:18):
Hey, And you know, I think it's a great way
to let the community know. Like this can be whether
you're waiting on your table at Stellar or Bastions, or
if you're trying to make a Friday night out. You
can start here, you can stop in Yep, you can
finish here and do the whole game here at Cyrus.
Speaker 4 (21:35):
I totally agree. Yeah, and finishing here too. One of
the dessert we have a really great dessert, man, you know, the.
Speaker 3 (21:43):
Sweet treats always. I mean, I'll just eat a bowl
of sour patch. Kids.
Speaker 4 (21:47):
You can't get crystals a Wizard. You can get a
ice cream Sunday for four. It's huge and it's beautiful.
You can also get a single one if you want.
Speaker 3 (21:58):
Okay, So if you just want to do we always
have to will be like walking once we get through
the queue of the pre sign ups and things of
that nature. I hope for.
Speaker 4 (22:09):
I expect something I hope for like Barcelona where a
lot of people have reservations. But you know, we'll figure
it out. Yeah, that's awesome.
Speaker 3 (22:18):
Yeah, you've thought about just about anything. Are the what's
on the horizon for after we get the doors open?
What you want to see for you know, ninety days
in you know, you're after we get through the holidays
with z you know, and we start to get into
the summertime vibe where we see like changes not only
in strains, but in like cocktail pairings or mocktail pairings
or snacks or what do we expect to see in
(22:41):
the future for those that maybe are coming out here
this summer for a bachelor or bachelor party.
Speaker 4 (22:47):
Yeah, I think quarterly menu change, seasonal menu, you know
what I mean is really going to be important for
us and capturing the essence of the season is going
to be really important, you know, when it gets to summertime,
we're talking about like cold noodle dishes potentially, and different
refreshing things like that. Definitely, you know seasonal menu changes
(23:10):
that people can get really excited about. But some things
on the menu I have a feeling will never be
allowed to change. Like there's one thing on the menu
that I know no one will ever let us change
once it comes out. And it was the most requested
thing too when we asked on Instagram, what.
Speaker 3 (23:24):
Food sheese in a blue cool ranch dorito.
Speaker 4 (23:28):
No it's not, but exactly you write that down.
Speaker 3 (23:30):
Those three together are just there's no reason they have. Yeah,
like if you could find a way to skewer it
before you, I don't know. It's just delightful. You can
even make them like little like single nachas, but with
a little cheese and a little pickle on it. I
don't know why, but it slaps. It could be an aperteef.
Speaker 4 (23:48):
Related the one things in.
Speaker 3 (23:52):
The shape of joints. Okay, So then not far off. Okay,
So there's obviously you want to come in with your
friends and sash. But you know, we're starting to kind
of see a slight turn. There's chefs, and there's concepts
that are doing private pop up dinners where you can
rent out their location for twelve or fourteen so you
know someone's trying to have a holiday party or a
(24:12):
bachelorette party. Is there a different line for those kinds
of things where they can rent out the private room
like you have back there behind that gorgeous glass wall.
Speaker 4 (24:20):
Yes, we do.
Speaker 3 (24:21):
So is this the same process for Open Table or
is it just reach out to y'all through email?
Speaker 4 (24:26):
Reach out directly. So we'll have that on our website.
We will also have information further about that on Open Table,
and we'll also be on you know, the private room
spaces you can book throughout Denver. There's a few websites.
So yeah, our private room seats fourteen people. We can
do you know, a either a all like a guided
experience where we kind of decide what the whole group
(24:47):
is going to be doing and it's all like predetermined,
or we can do a free for all and you
can do whatever you want, there's just a minimum spend involved.
Speaker 3 (24:55):
Yeah, I'm so excited for you. This will be so
cool and obviously I think what really makes it great
is that oftentimes in Colorado people, like when they used
to come to town, you almost had to just get
on the Canna bus to be able to leave, you know,
but that was before Yep, we had legal weed, but
tetra wasn't even allowed, Like Dwayne kept getting dinged by
(25:16):
the city for on, you know, teenth times, like so
many reasons. But now you have created spaces where you
can safely go consume, and then this one is going
to be a little bit different than like what we
saw at that place that will not be spoken about
up in Adams County or like.
Speaker 4 (25:32):
In Oh they're under new ownership, did you hear.
Speaker 3 (25:34):
Yeah, Golden Dogs now has Yeah. Yeah, I think they
actually were a part of it originally, but that whole time,
it was always an interesting dynamic. So I haven't been
back up there. But you're right here in the heart
of the city. You know, you're right on the most vibrant,
interestingly peculiar street. Despite the construction, we're opening our doors
(25:55):
to the community. How can folks find out more whether
they're not going to see until grand opening day? Ye
give everyone a quick rundown socials website all of those things.
Speaker 4 (26:06):
Yeah, Instagram is at Cerrus Denver. Serious is spelled ci
r r Us like the cloud. You can find us
on Facebook at Sirius Social Club and you definitely need
to join the wait list by going to Sirius Social
Club dot com Serrus Social Club dot com. At the
very top of the page it says join the weightlist,
so definitely join it. We'd love to host you as
(26:28):
soon as we can.
Speaker 3 (26:29):
We would love to find a way to work with
you as well. Maybe have a stone upetite anniversary party
or maybe you want to eat Denver board meeting as
I'm going to one after this, so I'm staying a
little clearheaded today, but I'd love to get everybody up
in the clouds a little bit. Yes, I mean it's
so approachable, it's not off putting at all. You don't
you walk in and it's I mean, you want to
have your fucking wedding reception?
Speaker 4 (26:50):
Yeah, I have a question for you, Ken sure, And
this could be good for the listeners out there to
be aware of four twenties coming up. Yeah, so we're
planning something special for Thursday, Friday Saturday, which is the seventeenth,
eighteen nineteenth, because four twenties on a Sunday this year?
Would you rather kip for your four twenty is serious
(27:12):
have a four course sash or would you rather come
to a all you can ssh?
Speaker 3 (27:20):
So I think the community would say all you can sash.
But realistically, if you think about that, and we saw
that at some of our dinner parties where it's like, hey,
pump the brakes, it's all here for you. It's not
going to run away like a you know, like all
you can eat kind of vibe. But SASH, I feel
like some people get in over their skis a little bit.
(27:40):
So while it would be perfect for the experienced person
that's like, oh I can take you know, doinks and
blunts to the dome and hit dabs and continue on
throughout my day, I think on the approachability aspect, I
think a four course planned by either a flight attendant
or you know, the whole your team where it's like
put the hands, put it in the hands someone that's
(28:00):
a professional, and then let it be approachable in that aspect,
so I think you'd probably garner a wider array of
maybe people that would want to try it out, whereas
the all you can sessh ace this aces y, yeah
I did, that would probably be a different demographic. You'll
still get you know, i'd say a full ballroom. Yeah, literally,
(28:21):
But I think it would be two different demographics because
like if it's all you can sessh, you may turn
away the casual consumer, but the expert consumer would probably
be here, whereas if you did it a four courser,
folks may find that the approachability is not as off
putting or as intimidating.
Speaker 4 (28:38):
Kip this just in listeners for the week of four
twenty four, seventeen eighteen nineteen, we're going to be doing
four course SESSH experiences for people, So get your tickets
asap as soon as you're listening to this.
Speaker 3 (28:50):
And speaking of that, you know, there has been a
little iyre online with how civic centers for twenty Fest
is no longer free and it's now twenty dollars. Oh wow,
And so it's irked some of the folks that just
enjoyed being able to remember the days when it was
started as just a protest and when it was still illegal,
and now it's become that. And this I think Bone
(29:11):
Thugs is the main performer. How is the pricing going
to work here like for an all you can sash
or is it like grab a ticket at the door
and it's a flat rate. How would one like decipher
the cost associated with a trip to Cyrus?
Speaker 4 (29:26):
Standard menu is you know, like a restaurant meant, yeah,
it's a restaurant menu essentially. You know, we've factored in
an average of I'm around fifty dollars a person if
you're to have two rounds of sashes to drink in
a couple bites. It's very approachable, right, very denver, very
on par. If you come to a four course sessh
(29:47):
experience during the week of four twenty, it would be
like in a pre paid you know, just everybody by
a safe amount, Yes, and I would I would say
it would probably for the week of four twenty be
between eighty and one hundred and twenty dollars per person.
Speaker 3 (30:00):
If you do that and then everyone has a little
you know, the orders or snackables or I mean.
Speaker 4 (30:04):
It comes happier when it comes with sash, it comes
with drink.
Speaker 3 (30:07):
Yeah, yeah, I'd be happier than a pig and shit.
Speaker 4 (30:09):
Yeah.
Speaker 3 (30:10):
Okay, So since you were last one, I'm gonna ask
you to take off your work at and just wear
your air and hat. These are some questions just for
those to get to know you. Since you've kind of
been ingrained. You can't leave Colfax. You're fucking here like
seventy hours or eighty hours a week. Where's your favorite
spot to go grab a snack or drink or whatever
it may be along the strip nowadays?
Speaker 4 (30:32):
That is such a good question.
Speaker 3 (30:33):
You said Bastian's earlier, So somewhere.
Speaker 4 (30:34):
Different, got it? Somewhere different?
Speaker 3 (30:37):
Mmm?
Speaker 4 (30:39):
I mean I go to Hooked every single day, hooked
on colfax every day pretty much, okay, But I also
really enjoy Machetes Machette. Yeah, what's then Mexican restaurant right here?
Me mens Cow. I've gone to mes Cow for lunch
a ton of times.
Speaker 3 (30:54):
That's Laura, and of course Win Gwin, that's Gwyn. Yeah.
Speaker 4 (30:59):
And of course all the time I'm at a Denver
biscuit company, Atomic Cowboy all the time for breakfast, lunch
and tinner.
Speaker 3 (31:06):
I mean, you can't a little slice from the window
and right back to work absolutely okay. Speaking of snacks,
if you were an appetizer on a menu that best
personified you, what would that appetizer be.
Speaker 4 (31:21):
Like? Uh, something like a chips and a dip with
multiple dips? Because you never really know what you're gonna
get with me based on how good of a day
I'm having or not they get spicier.
Speaker 3 (31:35):
I love it. I love it all right. And then
so we covered just about those two things. If you
were a strain, this last question, if you were a strain,
what strain would you be?
Speaker 4 (31:46):
Ghost train Hayes just kidding, that's a that's a callback.
If I was a strain of weed, I would be
a green crack is what comes to mind. Probably just
something really buzzy and uplifting. Hell yeah, what strain would
you be? A kid?
Speaker 3 (32:05):
Right now, I'm a rainbow guava?
Speaker 4 (32:07):
Okay.
Speaker 3 (32:07):
Courtesy of our friends over at Rocky. I've been hitting
this flute like it's my go to, Like it's easy
to consume. I think it's my fat grams, but it's
technically who it is.
Speaker 4 (32:16):
Yep, love it.
Speaker 3 (32:17):
But at the same time, everyone loves, you know, the sourdies.
But at the same time, I feel like it's a
little bit interesting because like it's not like a Miller
light is always a Miller light everywhere you go. Like
sometimes the strains don't necessarily reflect from one grower to
the other, and so you find something you like and
you kind of just run with it. And so that's
what I'm on right now, the rainbow guava.
Speaker 4 (32:38):
Well, and not to just like ruin anybody's life or anything,
but there was this scientific study recently that came out
of California where they tested like fifty thousand strains and
found zero similarity or genetic semblance to the ones that
were named the same thing. So the whole strain thing
is tough. You know, like weat is bread and grown
(32:59):
and clone like humans like you. You know, you could
be sourdiesel. I could be sourdies a little, but we're
different genetics, yeah, period, And.
Speaker 3 (33:06):
So that's I feel like every time you and growing up,
everybody was like, oh, that's white widow or that's golden goat.
And then it's like is it or are you just telling
us that to sell it out or is it like
does this golden goat grow properly in the same like
you were talking about outdoor versy indoor early? Right? Well,
you know, like everyone's different and everything's different. And when
I find when I kind of ride it until the
(33:26):
buzz is no longer giving me the same buzz, like
when you buy an ounce and you're like two thirds
of the way through, You're like, Okay, I need to
change it up. I need some variety. So that's where
I am right now.
Speaker 4 (33:35):
My friend of house manager here at Sirius, his name
is Blaine, really nice guy. Grew weed for a long
grows weed. Two years ago he grew a batch of
Blue Dream and I have been smoking only that for
three months. Damn, it's pretty good. Honestly, it's pretty mellow.
I'm feeling chill whenever I'm hitting it. It's it's in here,
It's it's good.
Speaker 3 (33:52):
You knocked it out of the park today, and you
knocked it out of the park over the last two
years bringing this thing to life. Congratulations on all your
hard work. I'm glad to see the doors are opened
and everyone listening at home, I implore you to come
check out this location, thirty two hundred Colefax East East Colfax. Look,
(34:12):
it's right past York, right before Colorado.
Speaker 4 (34:14):
Right by the Bluebird Theater.
Speaker 3 (34:15):
There we get that's the best way.
Speaker 4 (34:16):
This Bloobird District is about to go off.
Speaker 3 (34:18):
Yes, sir. For our listeners at home, y'all stay high,
stay hungry until next week. Cheers
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