February 4, 2025 • 49 mins
On today's episode presented by Wagyu Den & Olympia Rare Foods we chat for a hot minute
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
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- New Dinosuar Themed Digs in Denver
- RINO BID removes the Pedestrian Paths
- Best Super Bowl Snacks to Score Points
- Local Pop Up Deserves Their Flowers
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana, and the pose
is looking behind it are the most important jobs is
talking ninety day, the records on marijuana and the Washington
of an Arconic division actually build a small former like
this today. They built pattern Welcome ladies and gentlemen, Coloradians
(00:31):
and everyone that's mort enough to listen from the outside.
One of the most amazing plants we've ever discovered. The
pott talking, the trippers, the glass opis the hip books,
all gathered in secrecy and flying eye as a country.
(00:52):
Ladies and gentlemen to another week of stoned up petite.
Don't mind if I'm coughing. I am not sick. I've
just got this righteous new pid shout out to schedule
one thhd vabe carts made of live resin, live rosin
with a splash of disolace, just to keep it so
doesn't congeal at the bottom of your pit. They're doing
the Lord's work. They're having one gram, two gram. I'm
(01:13):
high as a kite off the one gram resid dosy
of an episode. Obviously a lot of talk going on
in the restaurant industry with as soon as the house
was dismissed. The executive branch ran them up, including leveraging
leving tariffs on some of our biggest allies, which could
(01:37):
hurt the bottom line of both our cannabis, our food
and our wine industry. We're going to dive into a
little bit of public policy. We're going to talk about
what's been going on in Denver, not only in the
food world, but also in government world. But before we
do any of that, Chris, I want to give a
shout out to a sponsor of ours, our friends over
at the Wagoo Den. We've talked about them, We're starting
(01:58):
to see them more and more. The wago Den is
a B to B in and now B two C
operation where chefs butcher's hell even kipping Chris, you can
order care packages for the Valentine's Day to get dropped
off if you want to cook it home, or if
you're a restauranteur looking for proper A five Australian, Japanese,
(02:19):
American wagoos, maybe you're looking for random cuts of very
exclusive meats. Troy and the wago Den, located right here
in Denver, Colorado. Have you covered They've partnered up with
our friends over at Olympia rare foods to create a
little care package for Valentine's Day. So if you want
to treat that special someone in your life, why not
(02:40):
do it with some decadent dining experience that you can
do at home. You don't have to go out there
and bust a knot for a twelve ounce you know,
fucking steak that's cooked probably a little bit over, probably
comes from some mass produced bullshit farm. You can source
quality ingredients, cook them in your home, or if you
know a chef friend, take it to their do a
little double date. Do whatever your heart desires. But either way,
(03:04):
you can shop right here, put money back into the
community while eating some of the best products that have
yet to be tariffed barely. We're gonna have a kick
ass Valentine's Day, But before we do that, we're going
to kick a ass episode. So let's dive into the
nitty gritty. As we start every week, Chris, give me
the best things you ate over the weekend or since
we last spoke.
Speaker 2 (03:26):
Well, this past weekend did a little bit of home cooking,
but obviously grilling yesterday in that primo weather situation, which
was just so much fun. Grilling during the wintertime when
it's nice weather is quite possibly one of the best times.
Speaker 1 (03:42):
What's your operation? Is it just Big Green Egg or Bust?
Those are only you have anything else that's like easier
to manage and get set up and squared away.
Speaker 2 (03:50):
I'm pretty easy with that. I've got it down, so
that yeah, it's Big Green Egg or Bust. Anyways, Yeah,
so I did, like, uh, Friday night, I went out
to Nocturn, which shout out.
Speaker 1 (04:04):
To Oh good call. I hadn't been there in a
hot minute, dude. It was.
Speaker 2 (04:08):
It was. It was absolutely a blast, like I don't know,
just the ambiance like it. It's a real fun date night.
And you don't have to do the dinner, Like we
didn't do the dinner and it showed reservation because those
are pretty expensive.
Speaker 1 (04:26):
And a minimum, isnt it just like starting out?
Speaker 2 (04:30):
Yeah, I think it's like a three course mill or something.
I'm not sure, but you know, I don't know. I
haven't had the food, so I can't say anything about it.
But that's not the place where I want to go
drop that kind of money on food. So we got
like thirty five dollars tickets a little bar resis and
went in there it had a cocktail and then uh
(04:53):
shared a bottle of wine and it was an it
was a fun date night, like just good jazz music,
you know, and it's kind of it's kind of not
it's not in that realm to where it's like so
loud that you can't talk with your date, you know,
so you can like sit back listen to some of
the music, or you can just carry on a conversation
throughout the whole event. So it was fun. And then
(05:16):
after that we swung by Redeemers. So that might be
my best bite this weekend. Yeah, you know, I haven't
had I haven't had their pie in a minute, and uh,
they had. They had a really cool special pie and
then their mushroom pie is really good. But that late
night window in the back is easy, you know.
Speaker 1 (05:39):
Didn't we also have Redeemer watching football or basketball together Saturday?
We did, Yeah, you double dip this weekend. Nicely done.
Speaker 2 (05:47):
I'm not mad about it. But then I also picked
up some takeout tacos from Adelita's the new location. Yeah yeah,
I mean, and the tacos aren't bad. Man, The place
was popping. But yeah, I would have to say Redeemer
is probably the best restaurant bite I had this weekend.
Speaker 1 (06:10):
I think the pizzole at Atlita slaps as well. Obviously
I've only gone to their other location, the one on Broadway,
but that's not a bad way to eat. Chris, you
had a pretty big time. Yeah. Yeah, I don't want
to one up y'all.
Speaker 2 (06:27):
We're gonna say, fucking cocksucker.
Speaker 1 (06:30):
Dude, Mary Gold. So god damn good. I just I
wish THEO shout out to Chef Theo Adley. I wish
he was so much closer because forty five minutes is
a jaunt and a trek and you almost have to
either have a d D or just you know, be
safe and maybe drinking moderation, which everybody knows is definitely
my forte.
Speaker 2 (06:51):
Yeah, it's just I just want to find I just
want to find a friend that's that cares value enough
to in now the text saying like, hey man headed
Mary Golds today.
Speaker 1 (07:06):
I was up there on official Eat Denver business. So
for the restaurant tours that are listening, if you're not
a member, we'd love to have you join our pirate
ship in our community of our day jobs, but we're
growing out to other communities so that we can better,
you know, weaponize our community. Both Stone Neputites eat Denvers
and the large swath of Gorman's that live in the
(07:28):
Denver metro area that oftentimes lean on social media for
quality recommendations despite nobody having true taste. Well, this is
where the chefs go when they want a dank meal.
And I swear to God, I think, I mean, I
don't use the word best, but it is easily in
my top three favorite restaurants. It's one of the best
(07:49):
restaurants in Colorado. And it's a little bit more approachable
than your Wolf's Taylors or your Froscas of the world,
you know, or even the scratch by Sushi like where
you're autumndically paying two hundred dollars before that you get
the swift kick in the nuts of like will I
still be hungry at the end? You know, Like you
were just talking about the the bang for the buck
(08:09):
with like Nocturn. That's the cool thing about THEO spot
is because he's not having to pay or not the
only reason, but because he's not paying for five thousand
square feet in Denver or Boulder, he can make it
an approachably priced menu. I had this alba core tuna
carpaccio Chris. It was covered in a brown butter and
(08:30):
white truffles. It was just it was immaculate and I
just had a blast goofing off with he and Eric
and their whole team that are wonderful. They're doing the
Lord's work up there. And for anybody that's like I
want to try something new, or if you're looking for
a date night location where you could lose somebody, be like, oh,
I actually heard or I saw this online. This place
(08:52):
will live up to it. Now, none of this. Let
me recommend some shitty place that's just getting peddled by
a PR firm. This guy is the fucking truth. His
resume and his history show it, and his fucking food
is just. It's a listers and you see a fucking
different ship from there. Every time you go you may
see a wine samallier because of Eric's wine list he's
(09:14):
built out. It was just it was fucking excellent. But
I also while I was up there, I hit up
Spirit Hound, which has become a very popular whiskey vodka
gin distiller here in Colorado. They had a little double
rye espresso martini that slapped remind me of our other
friends high West. This ship was delicious. And then I
(09:35):
also visited with Antonio and the team at Fara f
A r r A. They share a building with Moxie
Bread right there on the jaunt as you're turning to
go towards Estes Park driving through the main drag of Lions.
It's more of like a tapas casual style eatery with
really solid cocktails. So it was a blast I had.
(09:58):
I just can't recommend it enough. And obviously you probably
saw the post on social media for those that are
listening on Tuesday morning. I dropped that on Monday night
because we got to be better about social media this year.
I've I've lost my care about it. Half the fuck
we shit we see is just middle tiered bullshit. But
because people have Canva, I'm supposed to trust that resource.
(10:21):
It drives me fucking crazy. So I've really lost my
luster for social media. And part of that could because
every other thing is just meant to be divisive, or
the people that are running those apps in these companies
are also on the same team as the fucking Darth
Vader and that whole empire of evil. So it's just
I've lost my want to kind of goof off and
(10:43):
interact on it. But I'm still going to use it
as a business resource as well. We use this platform
to promote things that we truly believe in, and I
truly believe that Mary Gold and Lyons is a top
three restaurant, and I'll put it up there with everyone's
going to say all the Afino is the best of
the Fonda Fino group. You know, we love Tavernetta more
(11:05):
than Frosco because of its approachability. I fucking love hop
Alley because of the spice levels and the vibes. This
one is just a little bit different. FEO does things
how THEO wants to do it. It's got European influence.
It's an intimate setting of like thirty seats, the food
just fucks, and the staff as cool as shit. It'll
(11:25):
take time to chat with you. I loved it. It
was my favorite part of my weekend. But my second
favorite part was going two and twelve gambling on Saturday
while hanging out with you and eating delicious, fucking Redeemer pizza.
So there was some pluses to every negative, but my
highest plus was definitely the Marigold Dining Experience.
Speaker 2 (11:44):
Mark my words. I will go there, go to there
within the next two months.
Speaker 1 (11:51):
I mean, if we need to, all we can rally
troops to a double date night, or if you just
want to go up there. We just need one person
that will like maintain their buzz so that our you know,
keep it out of the chill pace, so that we
don't get in trouble coming home.
Speaker 2 (12:06):
We can easily do that.
Speaker 1 (12:08):
But shout out.
Speaker 2 (12:09):
You know, when you were talking about wine lists, I
got a shout out Nocturn's wine list. It's actually really
gold and I want to say it's probably due to
the fact that you know it's connected Roy. Yeah, and
I mean, but they actually have really good wines and
some really good prices. So that was another shout out
to Nocturn. And then also I forgot about our friend
(12:33):
Maria shout out to her grand opening of Maze at
the Assembly.
Speaker 1 (12:38):
Oh fuck, we should have gone by there this weekend. Damn,
I have gone.
Speaker 2 (12:42):
By there yesterday. But we'll we'll swing by and get gorditas.
Speaker 1 (12:47):
Yeah. For those that don't know what we're talking about.
Chris did a profile on chef owner Maria about this
time last year. She's won many accolades in our community,
from you know, food truck to specific bites. I think
she even did a number on the pisole contest that
we went to down on Morrison Road, not the one
(13:08):
with all the white chefs, the one with like actual
authentic flavors. I think she came home with gold there.
She fucking sways it, y'all. And So if you find
yourself in Low High and you want like a light
bite or you want to get a little bit of
variety in your diet, she is inside the assembly building
kind of near where like that student housing is right there.
I believe kind of what it is.
Speaker 2 (13:28):
It's in that building. It's kind of like, you know,
it's uh, she's still figuring it all out. But she's
started a Good Vibes Cafe which is doing like coffee
and stuff like that in the morning, and she's also
doing breakfast burritos. But she basically has like her own
mini food haul in there. So ours are kind of
limited right now for like, you know, serves until about
(13:50):
two pm, but I imagine more stuff's gonna get going,
and you know, anybody can go into that building.
Speaker 1 (13:57):
So yeah, you don't have to be a student, you
can go dine in there. Y'all excellent as we see.
You know, like we aren't necessarily proponents of Avanti by
any stretch of the imagination, but we know that they
are great incubators for a lot of restaurant tours. And
like while folking Rapidos is soon to announce what they're
going to be doing next after the closure due to
(14:18):
renovations places like the Rapist Spot, you know, like there
were some really quality variety of food in there. So
if you're still looking to get that fix and low
high for the lunchway, go check out Maze. Maria fucking
kills it, speaking of killing it, but in a totally
different way. The next thing on our talking points today
was something that I wrote down on Friday, which was
(14:44):
the executive branch of the federal government has just run amock.
They're just terrorists in our own country. These oligarchs are
trying to shred every bit of not only culture that
we have in this country, but also trying to remove
the quality parts of it. And it really once we
started seeing things unveil, even Fox News had to address
(15:04):
the elephant in the room, which is ironic using the
word elephant, because there are no more GOP Republicans than
this world. They're just a bunch of fucking clubs that
suckle at the teat. But every single fucking fruit. Are
ninety two percent of your vegetables, a fuck ton of beef,
you know, lumber for restaurant buildouts, any of those things.
(15:24):
If you find folks that are, you know, maybe those
that align politically with the values of this administration just
stop eating at their fucking restaurants because they don't give
a shit about the well being or the costs associated
with goods. We're just getting hamstringed left and right, Chris.
We're gonna have to expedite operation get out a country
really quickly, like super fast, A lot quicker than I
(15:46):
originally thought. I thought we at least had till the midterms.
These fuckers are trying to sandbag not only our economy
but also everyone's way of life and the quality of
life in the process as fast as possible.
Speaker 2 (15:58):
Dude. I saw I saw something the other day just
about you know, the average person doesn't understand what tariffs do.
And it's like, wait a second, though, They're just like
they're just gonna pay us more and it's like, no,
who do you think pays for that extra increase in
the costs that they're taxed. It's us, like it's the
(16:19):
whole thing's just completely acidine. But I saw where there's
like a pause on the tariffs for like thirty days.
Speaker 1 (16:28):
Yeah, they froze them to negotiate them, which also probably
helps the fact that I think the House got dismissed.
And the only way they could have been called back
in times of like the Doge Company accessing all the
private information of anyone that's ever found taxes in this country,
the only way to get them back in to have
something done quickly and by the law, would be to
(16:50):
have Speaker Mike Johnson, that alt right anti fat Christ
piece of shit, would have to have called them back in.
So of course you didn't do it. But at the
same time, it's the same concept that Trump always applies.
Man starts fire, man puts out fire Man wants credit
for putting out the fire, but not for starting it.
(17:13):
He's like Michael Scott, but Orange. He's the dumbest fucking
cunt I've ever fucking seen. The people behind the scenes
know exactly what he's doing, but don't give a shit
like you might, I'd say, in both to twenty fifth
with that fat, pudgy couch fucker behind him, maybe just
as fucking bad. So it's like, goodness, gracious, they're literally
(17:33):
hamstringing small business owners and the actual people that they're
there that put them in office, like they're going to
be stripping everybody a fucking child taxes soon enough, like
you're gonna be screwed. But he's screwing restaurants already.
Speaker 2 (17:46):
It's all smoking mirrors and it's just fucking nonsense. The
saddest thing today was that the USAID was shut down.
That was part of like doge, so you know, just
hurting international aid and stuff like that, because that's a
waste of money.
Speaker 1 (18:05):
Like come on, I mean, I've said it time and
time again, and this is like my therapy session in
addition to the hour I pay for therapy every week
where I just come and I'm just like Cress. So
it definitely does suck. So thank you for letting me vent.
Let's talk a little bit more on a local level
of things that also stink, but we may be able
(18:25):
to rationalize a little bit more. There was a one
block of Denver and Rhino that was a pedestrian block
where you could kind of do not only outdoor dining,
but you can also walk. You could ride your bike
down the street. And while it was a little futile
because it was in the middle of a busy kind
of cross streets and for way, it was nice. It
(18:48):
was a little reprieve from being in a downtown area
where you could just enjoy all of those you know,
whether it was beers you know in the extended patio
of ratio or the block distilling pop up dining experiences
in their shipping container. But that is no more. Everyone's asking, boo,
why don't forget to write your representatives? And so I
(19:10):
spoke with a restaurant tour today about why that was.
And while the bid the Business Improvement District of Rhino
had plans from my understanding to actually re apply to
keep that ongoing, they actually started speaking with a bunch
of business owners at the area. And with the money
(19:30):
that was allocated, nothing was ever done by it. Nothing
was ever done with the money, like millions of dollars
to improve that area was never ever done with it.
And then there was some restaurants or some businesses of
all capasses not necessarily restaurants that were like, it actually
kind of hamstrings us because it kind of stops the
traffic flow, maybe coming off of the interstate or out
(19:52):
of the downtown area where folks may be more likely
to peru stotch shops, park in front of restaurants and
go in and check them out. So there was some
folks maybe on one end that didn't necessarily love it,
but some chefs or restaurants, like, if you're going to
hop Alley, You're going to fucking hop Alley. There's not
like a road impediment it's going to stop you from
(20:12):
getting to that location, but it stops maybe the casual purveyor,
you know, somebody that was driving through was like, oh,
we should stop in for fish and beer, but now
they were rerooted or routed a different way. Or maybe
they just stopped at Federalies and had the most middle
midship tacos of their life, you know. Or maybe they
were just trying to support Barcelona instead of a quality
(20:35):
local Italian spot like do Omea. All of those things
could have played a factor in it. But what the
from my understanding, is those businesses seeing that it was
hurting or at least thought that they may be hurting
some of theirs. They didn't want to be the impediment
that was like, oh, let's keep it going, even though
it only really put Hoo's the six of us. So
(20:55):
they kind of were like, all right, we'll take our
guards down if that's what you know, the community wants,
even if you know, maybe the communal people are the
you know, the folks that visit the area really did
enjoy it. So while I do hate to see it
go because I would love more foot traffic friendly areas,
like if Lamber Square didn't suck, that would be a
(21:15):
really cool place, you know, to enjoy the street fairs
and like the Chris Kendall markets that they had. But
it does stink to see that Rhino lost the one
they had, and everyone's up on the buzz about it.
But I think it was because if it was going
to be maintained, it was going to also that bill
was now going to fall on those business owners rather
(21:37):
than the Business Improvement District, which actually did fuck all
the whole time that it was open in the four years.
They kind of left that onto the business owners as is.
But those shokes were trying to be troopers for their neighbors,
so they opted not to keep it open. That's my understanding.
My question for you, Chris is if you could block
(21:57):
off one to two blocks or you know, shut down
one to two blocks of road traffic in Denver, which
area would you choose to try that permitting process? Like
would you choose maybe like a Tennyson Street where everyone's
can find the sidewalks and it's very busy, but it's
(22:18):
right in front of a park and there's a lot
of window shopping. Wouldn't that kind of be beneficial? Or
would you choose something like take me back to Rhino
giving the area in front of DCM, or maybe it's
something totally different, like South Broadway or Santa Fe. If
you had to pick one area you think would really
benefit most from shutting down and creating pedestrian only, which
one would you pick?
Speaker 2 (22:39):
I mean, you couldn't do South Broadway, like it's just
too busy of a street, you know, like that, That
wouldn't that wouldn't be necessarily feasible. But like Rhina, like Larimer,
like from DCM, like all the way down would be fine.
I mean because most of the time when you're going
to visit that area, like, if you're driving, good luck
(23:00):
with getting that parking spot because they're hard at fuck
to get to anyways, and normally you're parking on those
side streets away from that street, so it's like it
really doesn't need to get traffic, and I think being
able to walk that whole street, they might it might
even like help kind of give a facelift to some
of the other buildings that are just kind of hanging
(23:22):
out right there. You know, if it was a walkable area,
you'd probably see more cafes and things like that. But
Tennison Tennyson could do it too, because I mean, you know,
driving down Tennyson's kind of a nightmare anyways, because you
got to be just on the lookout with your head
on a swivel for anybody trying to cross the street.
(23:43):
Not during a crosswalk, but I mean like, yeah, that
section of Tennyson is just you're moving five miles an
hour anyways, why not just shut that down?
Speaker 1 (23:54):
Yeah. I think the only complaint you actually would get
from any of these are probably from folks that have
like the neighboring streets that have like homes on it.
They're like, well, yeah, we don't want a bunch of
traffic on our road, you know, or parking in front
of our house where we can then it ends up
like cap Hill where you can't even get your groceries
in the house because everybody's there. But realistically, they cap
(24:15):
all of Tennyson Street in two hour parking anyway, so
it's meant to be kind of a quick turn and
burn no matter what. But I feel like at one
underground parking lot under one of these shittily made you know,
fuck box apartment buildings could really you know, you could
even charge people for that if you wanted to charge
one buck an hour, and that thing would pay itself
off in five years. You know, Like realistically, you could
(24:38):
have two hundred parking spots in the spot that has
like you know how that liquor store closed and they
put that shitty building up that has that middle tier
bagel shop. But next door to it is Taco Salisco,
and that place is currently for sale, and it shares
a wall with like the laundromat, so you can kind
of double dip, get some solid tacos and do your
(25:00):
laundry for those they don't have it at home. Eventually
that will be priced out and bought same for the
beer depot. You can once they build that out, you
could dig down, deepen up and have four stories underground
of parking. Sell that shit for a dollar an hour.
I don't know who. The ken Wolf will probably take
advantage of this and charge sixty dollars an hour. But like,
(25:20):
that's a perfect opportunity right there, because Tennyson would be
so gone damn cool if like, because there's so many
little rugrats leaving the park, going to the park, there's
the golf simulator bar, and then everyone's trying to park
on Tennyson and it's just so tight that you can
easily run over a cat from the cat bar or
a kid from the coffee shop any day of the
(25:42):
fucking week. So Phil, not only would be safer, but
we kind of turn it into a little bit closer
to a fun dining and you know, kind of outdoor experience.
Speaker 2 (25:52):
Yeah, but look at us, we're not city planners, so unfortunately.
But dude, speaking of like just different going up, what's
this shit going on at Zeppelin Station?
Speaker 1 (26:03):
Dude talking about Clever Girl. Clever Girl is for those
that didn't catch the Westward I'm sure you caught that
before you listen to us. They're opening our rebranding Zeppelin,
so the Zeppelin group no longer owns it. I don't
know if they ran it into the ground or just
wasn't working so they sold it off, like kind of
(26:24):
like Webbonono did with dairy Block. But these new folks,
they're trying different stuff. This one, Chris, is going to
be an interactive, aversive dinosaur themed experience. I don't know
if it's gonna be like David Busters, where you're playing
like the game like games where you shoot like Area
fifty one, or like if there's like vibe like Rainforest
(26:46):
cafe style restaurants but different like stalls still, but as
a dinas pro dinosaur podcast, I'm not mad about it.
I mean, at least they're trying something, trying something new.
They've got my attention at least once. But if it
costs more than David Busters, you'll only get me once.
Speaker 2 (27:06):
Yeah. I don't know what the fuck this is gonna be,
but animatronic dinosaurs sign me up. I mean, I'm ready
to go in there and snoop around.
Speaker 1 (27:15):
I mean, if you are, you not gonna wear a
hat and a vest in there just as a trial run.
Speaker 2 (27:19):
Oh, absolutely, we need to go up in there with
safari gear and just one just we just need to
stand in there one day and just ask people their
thoughts on dinosaurs and what dinosaur there would be.
Speaker 1 (27:32):
Like, I mean, obviously you work at the museum, so
you probably deal with a little more sophisticated audiences of
folks that may be coming through the museum, like people
that believe in science and nature and things. But like,
I have to guess that an interactive like, yeah, none
of this is real. It's just a Jurassic park. Like
you're gonna at least get one flat earther or smooth
(27:52):
brain person coming in to that spot, much higher ratio
at least than you probably see the museum.
Speaker 2 (28:00):
Dude, Okay, well, I guess uh Rainforest Cafe. I was
trying to think if this was the place, but it
sparked something else in my mind. Do you remember, I
think this might have been a chain down in the South.
Do you remember Montego Bay restaurants where you could like
raise the flag when you needed like a drink refilled
on the side.
Speaker 1 (28:18):
You don't know, but we didn't have that in Mississippi.
Speaker 2 (28:22):
Well, I mean, dude, it's not like I was in
the big city of Dothan, Alabama or anything.
Speaker 1 (28:27):
So where did you have one in Dothan?
Speaker 2 (28:31):
Yeah, man, we had. We had all sorts of chain
restaurants come through Dothan. I think we were once the
chain restaurant capital of the world.
Speaker 1 (28:40):
Shout out so Georgia or at least pretty bad weather
it was. But at the same time, no, I never
did a Montego Bay and the only rainforest cafe I
ever went to, I think it was in Reno when
I was on like a layover hangover kind of combo
when we were like eating from Ma and like hanging
out at one of those hotel casinos and they had
(29:02):
one of those restaurants. It was the most preposterous thing ever.
And we were all just kind of like seeing things
and I was like, what the fuck is going on?
And it was wild. But if we would have had
that as a child, not as a semi adult or
grown up child on hallucinogens, I would have had a blast,
like this is the perfect example of how to eat mushrooms,
(29:24):
like mew wolf is fine. This may be in the
pantheon of best places in Denver to eat mushrooms.
Speaker 2 (29:32):
So I wonder like, uh, are they going to have
food and stuff?
Speaker 1 (29:37):
Yeah? I think in the article it said think of
like a freehistoric rain a rainforest cafe. So I imagine we'll
have some very mediocre food in there. I'm sure they
could probably source a lot of our restaurants from Denver,
get some of the influencers to come tell about how
good it is.
Speaker 2 (29:54):
Yeah, I wonder if you're I wonder if you're gonna
have to like pay to go in and stuff. I
wonder what what it's going to be.
Speaker 1 (30:01):
Yeah, that's a good point, Like do you have to
pay to get tickets and then go kind of peruse
and then order as you see fit? Or can you
come then willy nilly and then just spend money as
you choose. That's a good point. I wonder we'll have
to do a little bit more reading. As you know,
my reading comprehension is pretty poor.
Speaker 2 (30:18):
This is true.
Speaker 1 (30:20):
Yeah, well you know what it is? Not poor, Chris, Well,
I am poor. But also, if you don't want to
outsource super Bowl, or if you don't want to buy
super Bowl snacks because you're having a bunch of food
folks over, maybe you want to make a couple of
different things with bridles. This is like the Munchie super Bowl,
and this is where I shine. So while I may
(30:40):
be a moron and kind of have to stick to
the recipes and the lakes that I'm used to, this
is the one week of year where I'm like, Okay,
here we fucking go. And so I want to plant
the bug in your head as well as our community
and our listeners. Give me three dishes that should be
on every Super Bowl spread. Give me a dip, a
(31:03):
finger food, and a big bite that you think plays
really well.
Speaker 2 (31:08):
I mean with dip, you gotta go Buffalo chicken dip. Yeah,
it's and it's really it's so easy to make. You
just go get a rotisserie chicken chop that bitch up,
get some cream cheese, some blue cheese, some cheddar, and
get a cast iron skillet and it's done. But you
gotta get free Doo scoops.
Speaker 1 (31:29):
Yeah, you need something with more depth and a little
more oomph like.
Speaker 2 (31:32):
Yeah, and scoops are delicious because you can just get
it in there, like free Doo scoops and that dip
were made for each other.
Speaker 1 (31:40):
I can't remember if we had Eve do a draft
with us on this project or not.
Speaker 2 (31:46):
Recall, no, I think we did.
Speaker 1 (31:49):
We maybe never made it that long. We've never kept
a producer very long. But at the same time, that
is that's the pro move. And you need something like
even a salery stalk. If you get like the tail
or the top end of it, that's not gonna hold
a good quality like because it's gonna congeal as the
hours go on. But it's still just as good round
(32:11):
in the third or fourth quarter as it was in
the first, because like cheese dip, it really starts to
lose its luster around halftime at the latest, unless you
have it in a crock pot bag.
Speaker 2 (32:22):
Yeah, the crock pot play is the way to go.
Is some kind of warming dish.
Speaker 1 (32:26):
Yeah, And well that's why when I think dips, I
start thinking of the choosy dip. You know, it's kind
of like the crack dip, which is like cream cheese,
hot Italian ground sausage with a little it's kind of
like a caso, but you don't use as much of
elvida as you do other cheeses. And then you combo
platter that with some meat and then the little red tomatoes.
(32:48):
It's it's a sturdy, little secondary option for top tier dips.
Speaker 2 (32:52):
You know another dip. I don't hate it as a
seven layer bean dip.
Speaker 1 (32:56):
It's just so arduous. That's one.
Speaker 2 (32:58):
It is a lot. It is a lot. Like I'm
not making it, but I just wanted to put it
out there. I'm not afraid to eat a seven layer
bean dip.
Speaker 1 (33:06):
That's fair. That's totally fair. So what would your finger food,
like your light bighte be for this?
Speaker 2 (33:14):
You know, uh, nachos nacho's done right, But I did
see this recipe for like chicken sharma pita nachos, which
that sounds really fucking good. I'm not gonna lie.
Speaker 1 (33:28):
Yeah, I saw something similar to that with like a
chicken caesar nacho not too long ago, and someone did
it where they grilled non instead of using chips, so
it had a little bit more like give in the
texture of those, so it's kind of more of an
inviting bite. But with a pita chip, with this, it
could hold all the integrity of like all of the
(33:49):
ingredients because you want the tomatoes, the red onion, you
want the like would you use like a feta sauce
or what it would be like crumbled feta.
Speaker 2 (33:57):
Right, crumbled feta. I don't know. The possible bills are
endless there.
Speaker 1 (34:01):
Yeah, you could do like a taziki over it.
Speaker 2 (34:03):
Or like, yeah, what is the I mean you have
some labnaw on the side to like maybe dip a
pede in before and then or you know, it's almost
like a sour cream.
Speaker 1 (34:13):
Was that a TikTok or an Instagram? You saw that
if somebody was to google.
Speaker 2 (34:17):
Uh, that was Instagram that she's like, I think she's
she's a cookbook author and stuff, so it's legit recipe.
Speaker 1 (34:29):
Okay, my light bite is gonna have to be the
same one I've been doing every year we've been watching
the Super Bowl together. It's we're gonna use primo little
weenies like mine and we're gonna twist those bitches up
and some pastriy. We're making pigs in the blanket. It's
like a baby hot dog. Give a little sprinkle of
the everything seasoning that you can get from TJ's or
(34:51):
Kirklands from Costco. Oh yeah, we'll do that. PSA next,
we're only shopping at Costco and uh organic groceries from
now on. But oh, Chris, a good quality pig dipped
into like a spicy brown mustard or even like a
totally extra sauce like we were just talking about having
side like a tzeki or fucking feta dressing. You can
(35:15):
dunk it in anything. If maybe you have a childlike
palette and you just like all of your weener shaped
meats dunked and ketchup, give it a whirl. Hell and
you can church them up. You can do anything with it.
Speaker 2 (35:28):
Dude, I'm I'm a sucker for those like those?
Speaker 1 (35:30):
Are you know?
Speaker 2 (35:31):
They only come out a couple times a year, Like
one is like Christmas Morning pigs in the banquet slap
And I'm a big mustard guy, and I think, did
you see this? I saw this one Food and Wine
posted the buffalo pigs in the blanket Never, Oh my god,
I gotta send you a It's basically just like a
(35:52):
pig in the blanket, but you douse them in buffalo
sauce and then you have a blue cheese dip.
Speaker 1 (35:59):
Yeah, we're doing that this weekend. I'm getting the full
bee frames. I don't want any of that poor nonsense.
Speaker 2 (36:05):
It looks like it looks like you just I'm looking
at it right now. It looks like you basically just
when you get that, like the Pillsbury croissant roll, you
cut that out and then you baste it with like
some buffalo sauce. Yeah, and then you wrap it up on.
Speaker 1 (36:23):
The wieners in a bowl with the buffalo sauce. The
min wrap it. So two ways, just gonna cat. But
that is definitely what I'm doing this weekend. Holy shit.
And for those that are listening, just google food and wine,
buffalo picking, you know, something of that nature. And same
for Instagram Mediterranean chicken, swarm of nachos and it'll populate
(36:47):
that first video and then just go to that and
then steal the recipe. I've been stealing recipes off TikTok
and Instagram a lot recently. I did a chicken vindaloo
last night. Chris, I'm getting better at it. I'm getting
better at cooking at home. I can still eat about
sixty five bagel bites and that's my backup. I may
(37:07):
even do bagel bytes and takes in the blanket because
I love a good mago bite. But I'm starting to
kind of figure out how and you follow the dye
work where guy, you would understand that building out a
quality wardrobe takes time. Every years, and that true fashion
does not go out of style even with these trends,
(37:28):
whether it's skinny jeans and we're back into the pleated
world with a wider leg and we're not saying bell bottoms,
but some things have remained steadfast over time, and that's
what you want to going to build your wardrobe around.
Shout out to Dereck Guy. The same should be said
about a spice captain, like I don't know how the
rich people will pish all of their spices on a
(37:50):
regular six month fasis because apparently they can go bad.
But the average beyer like I have some gun on
masala that I've had for year plut and it's nice
that every time a recipe calls for it, I can say, oh,
I have them, and it just takes a little while,
because if you have to go buy all of these
ingredients to do this one dinner, you might as well
(38:11):
have just ordered it from spicery. But all I had
to go buy was chicken, yeah, and veg I had rice.
You know, we grab some coconut milk because we use
that intermitt instead of dairy about ninety nine percent of
the time, which helps with my boyish figure. As to
why I don't gain weight, It's because I cut out
some of those really fatty ingredients. But at the same time,
(38:33):
I still eat bagel bukes. But that's how I started
to figure out. I was like, I've now got enough
Indian spices, whether it's that, whether it's clothes, you know,
star and niece, fucking curry powders you know, Tumeric for days,
and multiple paprikas, you know, smoked sweet. There's a ton
of them, and now I've got them all that I'm
(38:55):
not scared to give a whirl at some of these recipes.
It makes it so much more enjoyab well, if I
don't have to drop a sixty dollars nut on spices
a left. Yeah. And so leads me to my last question.
If you're trying to do a big platter or a
big bite for your group, what are you making?
Speaker 2 (39:17):
I mean, this can change every day up until a
few days before game day today, you know, and I
think I'm just craving them right now. But Glizzies like
real nice all beef hot dogs with all the fixings.
You can make a little you know, spread with different
(39:40):
with the relish, with the onions, with everything for people
to build their own. But I mean, that's something easy
and you can grill a fuck ton of them in
no time at all.
Speaker 1 (39:51):
And it really doesn't break the bank. Even if you
get a quality hot dog like shout out to Lotties
Meat or you know, something along those lines, it still
won't break the bank. So if you have eight ten
folks over, you know, the full gamut doesn't even cost
that much. So it's like, hey, we don't have to splurge.
We don't have to buy six pizzas. In the case
of beer, like we are all kind of watching our pocketbooks.
(40:14):
We want to spend it accordingly and you know, methodically.
A hot dog bar, you know, and Chris, this is
a great time that one of my options was going
to be the chili in a crock pot because you
can also do the build your own bar, and it
also creates the opportunity if we did a little collab together.
I know you're gonna be in California, but if we
(40:35):
collabed a chili dog bar, I mean, you don't even
have to be a Cincinnati kid to enjoy that.
Speaker 2 (40:42):
Yeah, dude, And that got me thinking this may I mean,
this may not play that well, but It's kind of like,
you know, everybody loves good potato skin, but if you
had like a baked potato bar where you just had
a bunch of baked potatoes ready on the go, people
could make their own, you know, you had some chili
topping or something them to a baked potato boom.
Speaker 1 (41:02):
I went to a Christmas party this year and they
had a baked potato bar and they were all just
chilling in a big steamer and you just open it
and grab one for yourself. I was happier than a pig.
And shit, so good for those that are like, no, motherfucker,
I ain't dirty enough my house right before ten people
come over, or maybe you're going over to somebody else's.
Then you got a busy week. Here's some spots that
are doing King of Wings is starting to take orders
(41:25):
for takeout or pick up on Wednesday. Our friends over
at Edgewater in are actually doing a collab with Lost Sauces.
If y'all don't know this sauce, that sauce game is
fucking excellent. They're doing a collab. They want you to
get your orders in early so they can kind of
do a better head count so they don't lose a
lot of money on inventory. Fire on the Mountain. Everybody
always knows wings are a little too small. They're like
(41:47):
you're Johnson Rod. But the sauce game is second to nine.
And for our friends to the slightly northern region, CD's
wings and just for wing spots, excellent fucking wings. Litany
of sauces to pick from. And then don't forget most
of your barbecue locations have a better chicken wing, like
cooked chicken wing than the restaurants that we didn't mention,
(42:10):
and maybe even better than some of the ones we did.
I started thinking about post O. They're dry Hobiniero spice
chicken wings. They're on my They're on the the medaling platform,
for sure, they're in the top three. They're so goddamn good,
and they're not alone in that camp. So you can
grab some great chicken wings around the community. But we
(42:31):
hope everyone enjoys the super Bowl of Stone or Munchies,
because fuck both these teams. I'm so over both of them.
Speaker 2 (42:39):
Yeah, but unfortunately our sundays of watching football are coming
to an end.
Speaker 1 (42:44):
Yeah, Chris, Before we want to get out of here,
I want to give a shout out to the fam
that's been doing the pop ups up next uh Brandon
Santo or Soto over inside of Cocoa Knee, which is
rebranded side of like Biju's Cafe that used to be
(43:06):
over there, and Rhino kind of on the downslope right
there off that first block behind the voice box. They're
also outdated. I don't think that's there anymore. It's Patagonia Jesus,
we're getting old, or we just don't go out as much.
But they've been doing some really cool shit and they
did it all through January, and I don't know what
their plans are going forward, but at the same time,
(43:28):
if they if you see that Cocodone or so the
chefs are doing promos, thoroughly recommend checking them out because
I can't wait to go try out some of the
chefs that have been doing like it's like an incubator.
It gives them the opportunity, chefs the opportunity to show
their skills to the community, but also kind of gives
(43:50):
them the run of the middle of how to do
inventory pricing, et cetera, et cetera, Like how to kind
of just do it in a small environment where everyone's
a little more friendly, they're understanding. It's almost like a
soft opening of a concept. And so those were really
really successful over the month of January, so we need
to kind of keep up and see if they do
anymore in February or if coco Ne returns to their
(44:12):
old form. I'll try to keep my thumb on the
pulse and go dine at these experiences better. I gotta
be better. I just got to be better. My resolution
this year was to when I see bullshit in the news,
call it out, as well as trying to support more
local chefs in our community. So I'll be better and
I'll bring that to the forefront. Right well, Chris, Hey,
(44:38):
we have a surprise guest joining us from the team
at Food and Wine tomorrow. She is the Senior Drink
editor for Food and Wine. She is a trained somalier,
cocktail book author, wine and spirits educator. In addition to
working on the Food and Wine, she's also the senior
(45:00):
editor for liquor dot Com. We have this Prairie joining
the pod. We'll be talking obviously about food and wine
from the classes that will be taught or exhibits and
things of that nature. This will be her first time
joining us in our great rectangle. State's grand ball up
(45:21):
in the mountains, so I'll give her some tips of
the trade. Chris. I know your schedule's loaded docket this
week as you're trying to get out of town to
go travel and enjoy some warmer weather as the cold
weather croups back in this weekend. So if you can't
make it, it's okay, but you're in for a doozy
because I know you definitely listen to all the podcasts
when you travel, right.
Speaker 2 (45:40):
Chris, obviously.
Speaker 1 (45:42):
Yeah, So we have this Prairie Rose on the podcast tomorrow.
For those that are listening, you're like, well, shit, I
forgot completely about it. I missed your social media posts.
You can get Grand Tasting tickets on Food and Wine
dot com. You can see all the options. They even
have them for people that work in the space roughly
around the same price, and it gives you access to
(46:04):
more of the exhibits and posiums things of that nature.
It's a networker's paradise for those that work in the
food and beverage industry. And if you fancy yourself a
fan of Top Chef Chopped, maybe some of the higher
name chefs across the world. They will all be on
display in addition to some friends of the program and
local represent representatives from Colorado's food and wine community also.
(46:28):
But we're gonna talk about all that and more with
Prairie and we're gonna have a kick ass week with
a bunch of Monchy snacks this weekend. See being way, dude,
it's gonna be a doozy. I want to see pictures
of the California spread. I'm sure y'all just be eating
like raw vegetable and fuck tons of vegan bullshit cheese y'all. Yeah, all,
did you know there's like seventy eight different kinds of avocados.
(46:50):
It's not just the shitty ones the king sooopers. Well,
you're gonna learn more about that when Chris returns from
San Diego on Monday. But yeah, hopefully we got enough potch.
That's it and at the slow part of our community.
But for those that continue to support local, the last
PSA of the night is speak with your wallet. We
(47:11):
continue to try to give folks insight into great restaurants
that are maybe friendly priced. These restaurant tours, as you
heard Grant Ginrich talk about last Thursday, they're not trying
to bleed you dry with increased prices on the menu
of our service charges. It's very likely due to policy, local,
state level or federal. You know, the Blaine goes around
(47:31):
all over the place, whether it's labor, increased costs, but
also how you spend your money matters all the way
down to supporting someone like a Costco rather than maybe
ordering things off of Amazon. Why because we don't want
up the oligarchs that are in power to continue to
have more of a stranglehold on our purchase power. But
(47:52):
also because the folks at Costco are doing things without
giving a fuck what the world says. Like, if everyone's like,
we're dis banding DEI initiatives, they said, no, that's actually
what makes us stronger. We get the best of our candidates.
When someone applies at Costco, they have to do a long,
rigorous interview process because they don't just hire anybody, even
(48:14):
if the skill sets may not align to what the
job is. They see potential in people, and also their
glisies has been a dollar fifty longer than the Confederacy
was even in operation. Chris, there are wonderful fucking people.
So that was my PSA of the week. If you
can choose people like Costco over folks like Kroger, Albertson's
(48:36):
and Amazon, because you see it how they practice what
they preach, and the best way to show your appreciation
is to use your wallet and shop with those folks
that are doing righteous shit the community, whether that's this
community or the nationwide anything else.
Speaker 2 (48:51):
I'm mess Chris no a great ad for Costco, though, Yeah, I.
Speaker 1 (48:55):
Mean I'll do it for fucking free. If they want
to pay us, that's awesome. We obviously love our friend
like Olympia and Waggy Dinner, truly local and let you
shop on an intimate basis. But even if you're a
household of too get your toilet paper, go get your
fucking toothpaste, Go get your dedorate, Go get your coffee
beans if you grind them at home and you want
(49:16):
to save a couple of bucks, and then get that
Glizzie on the way out. They recently switched over to
Coca Cola, so I literally have zero grives for Costa.
I may even go there for dinner tonight. I'm a
fat piece of shit. I gotta get back in the
gym until next episode. Y'all, Stay high, Stay hungry out.
Speaker 2 (49:34):
There, Use your wallet wisely.
Speaker 1 (49:38):
Cheers Everyone cheers.
The suppression of the use of marijuana, and the pose
is looking behind it are the most important jobs is
talking ninety day, the records on marijuana and the Washington
of an Arconic division actually build a small former like
this today. They built pattern Welcome ladies and gentlemen, Coloradians
(00:31):
and everyone that's mort enough to listen from the outside.
One of the most amazing plants we've ever discovered. The
pott talking, the trippers, the glass opis the hip books,
all gathered in secrecy and flying eye as a country.
(00:52):
Ladies and gentlemen to another week of stoned up petite.
Don't mind if I'm coughing. I am not sick. I've
just got this righteous new pid shout out to schedule
one thhd vabe carts made of live resin, live rosin
with a splash of disolace, just to keep it so
doesn't congeal at the bottom of your pit. They're doing
the Lord's work. They're having one gram, two gram. I'm
(01:13):
high as a kite off the one gram resid dosy
of an episode. Obviously a lot of talk going on
in the restaurant industry with as soon as the house
was dismissed. The executive branch ran them up, including leveraging
leving tariffs on some of our biggest allies, which could
(01:37):
hurt the bottom line of both our cannabis, our food
and our wine industry. We're going to dive into a
little bit of public policy. We're going to talk about
what's been going on in Denver, not only in the
food world, but also in government world. But before we
do any of that, Chris, I want to give a
shout out to a sponsor of ours, our friends over
at the Wagoo Den. We've talked about them, We're starting
(01:58):
to see them more and more. The wago Den is
a B to B in and now B two C
operation where chefs butcher's hell even kipping Chris, you can
order care packages for the Valentine's Day to get dropped
off if you want to cook it home, or if
you're a restauranteur looking for proper A five Australian, Japanese,
(02:19):
American wagoos, maybe you're looking for random cuts of very
exclusive meats. Troy and the wago Den, located right here
in Denver, Colorado. Have you covered They've partnered up with
our friends over at Olympia rare foods to create a
little care package for Valentine's Day. So if you want
to treat that special someone in your life, why not
(02:40):
do it with some decadent dining experience that you can
do at home. You don't have to go out there
and bust a knot for a twelve ounce you know,
fucking steak that's cooked probably a little bit over, probably
comes from some mass produced bullshit farm. You can source
quality ingredients, cook them in your home, or if you
know a chef friend, take it to their do a
little double date. Do whatever your heart desires. But either way,
(03:04):
you can shop right here, put money back into the
community while eating some of the best products that have
yet to be tariffed barely. We're gonna have a kick
ass Valentine's Day, But before we do that, we're going
to kick a ass episode. So let's dive into the
nitty gritty. As we start every week, Chris, give me
the best things you ate over the weekend or since
we last spoke.
Speaker 2 (03:26):
Well, this past weekend did a little bit of home cooking,
but obviously grilling yesterday in that primo weather situation, which
was just so much fun. Grilling during the wintertime when
it's nice weather is quite possibly one of the best times.
Speaker 1 (03:42):
What's your operation? Is it just Big Green Egg or Bust?
Those are only you have anything else that's like easier
to manage and get set up and squared away.
Speaker 2 (03:50):
I'm pretty easy with that. I've got it down, so
that yeah, it's Big Green Egg or Bust. Anyways, Yeah,
so I did, like, uh, Friday night, I went out
to Nocturn, which shout out.
Speaker 1 (04:04):
To Oh good call. I hadn't been there in a
hot minute, dude. It was.
Speaker 2 (04:08):
It was. It was absolutely a blast, like I don't know,
just the ambiance like it. It's a real fun date night.
And you don't have to do the dinner, Like we
didn't do the dinner and it showed reservation because those
are pretty expensive.
Speaker 1 (04:26):
And a minimum, isnt it just like starting out?
Speaker 2 (04:30):
Yeah, I think it's like a three course mill or something.
I'm not sure, but you know, I don't know. I
haven't had the food, so I can't say anything about it.
But that's not the place where I want to go
drop that kind of money on food. So we got
like thirty five dollars tickets a little bar resis and
went in there it had a cocktail and then uh
(04:53):
shared a bottle of wine and it was an it
was a fun date night, like just good jazz music,
you know, and it's kind of it's kind of not
it's not in that realm to where it's like so
loud that you can't talk with your date, you know,
so you can like sit back listen to some of
the music, or you can just carry on a conversation
throughout the whole event. So it was fun. And then
(05:16):
after that we swung by Redeemers. So that might be
my best bite this weekend. Yeah, you know, I haven't
had I haven't had their pie in a minute, and uh,
they had. They had a really cool special pie and
then their mushroom pie is really good. But that late
night window in the back is easy, you know.
Speaker 1 (05:39):
Didn't we also have Redeemer watching football or basketball together Saturday?
We did, Yeah, you double dip this weekend. Nicely done.
Speaker 2 (05:47):
I'm not mad about it. But then I also picked
up some takeout tacos from Adelita's the new location. Yeah yeah,
I mean, and the tacos aren't bad. Man, The place
was popping. But yeah, I would have to say Redeemer
is probably the best restaurant bite I had this weekend.
Speaker 1 (06:10):
I think the pizzole at Atlita slaps as well. Obviously
I've only gone to their other location, the one on Broadway,
but that's not a bad way to eat. Chris, you
had a pretty big time. Yeah. Yeah, I don't want
to one up y'all.
Speaker 2 (06:27):
We're gonna say, fucking cocksucker.
Speaker 1 (06:30):
Dude, Mary Gold. So god damn good. I just I
wish THEO shout out to Chef Theo Adley. I wish
he was so much closer because forty five minutes is
a jaunt and a trek and you almost have to
either have a d D or just you know, be
safe and maybe drinking moderation, which everybody knows is definitely
my forte.
Speaker 2 (06:51):
Yeah, it's just I just want to find I just
want to find a friend that's that cares value enough
to in now the text saying like, hey man headed
Mary Golds today.
Speaker 1 (07:06):
I was up there on official Eat Denver business. So
for the restaurant tours that are listening, if you're not
a member, we'd love to have you join our pirate
ship in our community of our day jobs, but we're
growing out to other communities so that we can better,
you know, weaponize our community. Both Stone Neputites eat Denvers
and the large swath of Gorman's that live in the
(07:28):
Denver metro area that oftentimes lean on social media for
quality recommendations despite nobody having true taste. Well, this is
where the chefs go when they want a dank meal.
And I swear to God, I think, I mean, I
don't use the word best, but it is easily in
my top three favorite restaurants. It's one of the best
(07:49):
restaurants in Colorado. And it's a little bit more approachable
than your Wolf's Taylors or your Froscas of the world,
you know, or even the scratch by Sushi like where
you're autumndically paying two hundred dollars before that you get
the swift kick in the nuts of like will I
still be hungry at the end? You know, Like you
were just talking about the the bang for the buck
(08:09):
with like Nocturn. That's the cool thing about THEO spot
is because he's not having to pay or not the
only reason, but because he's not paying for five thousand
square feet in Denver or Boulder, he can make it
an approachably priced menu. I had this alba core tuna
carpaccio Chris. It was covered in a brown butter and
(08:30):
white truffles. It was just it was immaculate and I
just had a blast goofing off with he and Eric
and their whole team that are wonderful. They're doing the
Lord's work up there. And for anybody that's like I
want to try something new, or if you're looking for
a date night location where you could lose somebody, be like, oh,
I actually heard or I saw this online. This place
(08:52):
will live up to it. Now, none of this. Let
me recommend some shitty place that's just getting peddled by
a PR firm. This guy is the fucking truth. His
resume and his history show it, and his fucking food
is just. It's a listers and you see a fucking
different ship from there. Every time you go you may
see a wine samallier because of Eric's wine list he's
(09:14):
built out. It was just it was fucking excellent. But
I also while I was up there, I hit up
Spirit Hound, which has become a very popular whiskey vodka
gin distiller here in Colorado. They had a little double
rye espresso martini that slapped remind me of our other
friends high West. This ship was delicious. And then I
(09:35):
also visited with Antonio and the team at Fara f
A r r A. They share a building with Moxie
Bread right there on the jaunt as you're turning to
go towards Estes Park driving through the main drag of Lions.
It's more of like a tapas casual style eatery with
really solid cocktails. So it was a blast I had.
(09:58):
I just can't recommend it enough. And obviously you probably
saw the post on social media for those that are
listening on Tuesday morning. I dropped that on Monday night
because we got to be better about social media this year.
I've I've lost my care about it. Half the fuck
we shit we see is just middle tiered bullshit. But
because people have Canva, I'm supposed to trust that resource.
(10:21):
It drives me fucking crazy. So I've really lost my
luster for social media. And part of that could because
every other thing is just meant to be divisive, or
the people that are running those apps in these companies
are also on the same team as the fucking Darth
Vader and that whole empire of evil. So it's just
I've lost my want to kind of goof off and
(10:43):
interact on it. But I'm still going to use it
as a business resource as well. We use this platform
to promote things that we truly believe in, and I
truly believe that Mary Gold and Lyons is a top
three restaurant, and I'll put it up there with everyone's
going to say all the Afino is the best of
the Fonda Fino group. You know, we love Tavernetta more
(11:05):
than Frosco because of its approachability. I fucking love hop
Alley because of the spice levels and the vibes. This
one is just a little bit different. FEO does things
how THEO wants to do it. It's got European influence.
It's an intimate setting of like thirty seats, the food
just fucks, and the staff as cool as shit. It'll
(11:25):
take time to chat with you. I loved it. It
was my favorite part of my weekend. But my second
favorite part was going two and twelve gambling on Saturday
while hanging out with you and eating delicious, fucking Redeemer pizza.
So there was some pluses to every negative, but my
highest plus was definitely the Marigold Dining Experience.
Speaker 2 (11:44):
Mark my words. I will go there, go to there
within the next two months.
Speaker 1 (11:51):
I mean, if we need to, all we can rally
troops to a double date night, or if you just
want to go up there. We just need one person
that will like maintain their buzz so that our you know,
keep it out of the chill pace, so that we
don't get in trouble coming home.
Speaker 2 (12:06):
We can easily do that.
Speaker 1 (12:08):
But shout out.
Speaker 2 (12:09):
You know, when you were talking about wine lists, I
got a shout out Nocturn's wine list. It's actually really
gold and I want to say it's probably due to
the fact that you know it's connected Roy. Yeah, and
I mean, but they actually have really good wines and
some really good prices. So that was another shout out
to Nocturn. And then also I forgot about our friend
(12:33):
Maria shout out to her grand opening of Maze at
the Assembly.
Speaker 1 (12:38):
Oh fuck, we should have gone by there this weekend. Damn,
I have gone.
Speaker 2 (12:42):
By there yesterday. But we'll we'll swing by and get gorditas.
Speaker 1 (12:47):
Yeah. For those that don't know what we're talking about.
Chris did a profile on chef owner Maria about this
time last year. She's won many accolades in our community,
from you know, food truck to specific bites. I think
she even did a number on the pisole contest that
we went to down on Morrison Road, not the one
(13:08):
with all the white chefs, the one with like actual
authentic flavors. I think she came home with gold there.
She fucking sways it, y'all. And So if you find
yourself in Low High and you want like a light
bite or you want to get a little bit of
variety in your diet, she is inside the assembly building
kind of near where like that student housing is right there.
I believe kind of what it is.
Speaker 2 (13:28):
It's in that building. It's kind of like, you know,
it's uh, she's still figuring it all out. But she's
started a Good Vibes Cafe which is doing like coffee
and stuff like that in the morning, and she's also
doing breakfast burritos. But she basically has like her own
mini food haul in there. So ours are kind of
limited right now for like, you know, serves until about
(13:50):
two pm, but I imagine more stuff's gonna get going,
and you know, anybody can go into that building.
Speaker 1 (13:57):
So yeah, you don't have to be a student, you
can go dine in there. Y'all excellent as we see.
You know, like we aren't necessarily proponents of Avanti by
any stretch of the imagination, but we know that they
are great incubators for a lot of restaurant tours. And
like while folking Rapidos is soon to announce what they're
going to be doing next after the closure due to
(14:18):
renovations places like the Rapist Spot, you know, like there
were some really quality variety of food in there. So
if you're still looking to get that fix and low
high for the lunchway, go check out Maze. Maria fucking
kills it, speaking of killing it, but in a totally
different way. The next thing on our talking points today
was something that I wrote down on Friday, which was
(14:44):
the executive branch of the federal government has just run amock.
They're just terrorists in our own country. These oligarchs are
trying to shred every bit of not only culture that
we have in this country, but also trying to remove
the quality parts of it. And it really once we
started seeing things unveil, even Fox News had to address
(15:04):
the elephant in the room, which is ironic using the
word elephant, because there are no more GOP Republicans than
this world. They're just a bunch of fucking clubs that
suckle at the teat. But every single fucking fruit. Are
ninety two percent of your vegetables, a fuck ton of beef,
you know, lumber for restaurant buildouts, any of those things.
(15:24):
If you find folks that are, you know, maybe those
that align politically with the values of this administration just
stop eating at their fucking restaurants because they don't give
a shit about the well being or the costs associated
with goods. We're just getting hamstringed left and right, Chris.
We're gonna have to expedite operation get out a country
really quickly, like super fast, A lot quicker than I
(15:46):
originally thought. I thought we at least had till the midterms.
These fuckers are trying to sandbag not only our economy
but also everyone's way of life and the quality of
life in the process as fast as possible.
Speaker 2 (15:58):
Dude. I saw I saw something the other day just
about you know, the average person doesn't understand what tariffs do.
And it's like, wait a second, though, They're just like
they're just gonna pay us more and it's like, no,
who do you think pays for that extra increase in
the costs that they're taxed. It's us, like it's the
(16:19):
whole thing's just completely acidine. But I saw where there's
like a pause on the tariffs for like thirty days.
Speaker 1 (16:28):
Yeah, they froze them to negotiate them, which also probably
helps the fact that I think the House got dismissed.
And the only way they could have been called back
in times of like the Doge Company accessing all the
private information of anyone that's ever found taxes in this country,
the only way to get them back in to have
something done quickly and by the law, would be to
(16:50):
have Speaker Mike Johnson, that alt right anti fat Christ
piece of shit, would have to have called them back in.
So of course you didn't do it. But at the
same time, it's the same concept that Trump always applies.
Man starts fire, man puts out fire Man wants credit
for putting out the fire, but not for starting it.
(17:13):
He's like Michael Scott, but Orange. He's the dumbest fucking
cunt I've ever fucking seen. The people behind the scenes
know exactly what he's doing, but don't give a shit
like you might, I'd say, in both to twenty fifth
with that fat, pudgy couch fucker behind him, maybe just
as fucking bad. So it's like, goodness, gracious, they're literally
(17:33):
hamstringing small business owners and the actual people that they're
there that put them in office, like they're going to
be stripping everybody a fucking child taxes soon enough, like
you're gonna be screwed. But he's screwing restaurants already.
Speaker 2 (17:46):
It's all smoking mirrors and it's just fucking nonsense. The
saddest thing today was that the USAID was shut down.
That was part of like doge, so you know, just
hurting international aid and stuff like that, because that's a
waste of money.
Speaker 1 (18:05):
Like come on, I mean, I've said it time and
time again, and this is like my therapy session in
addition to the hour I pay for therapy every week
where I just come and I'm just like Cress. So
it definitely does suck. So thank you for letting me vent.
Let's talk a little bit more on a local level
of things that also stink, but we may be able
(18:25):
to rationalize a little bit more. There was a one
block of Denver and Rhino that was a pedestrian block
where you could kind of do not only outdoor dining,
but you can also walk. You could ride your bike
down the street. And while it was a little futile
because it was in the middle of a busy kind
of cross streets and for way, it was nice. It
(18:48):
was a little reprieve from being in a downtown area
where you could just enjoy all of those you know,
whether it was beers you know in the extended patio
of ratio or the block distilling pop up dining experiences
in their shipping container. But that is no more. Everyone's asking, boo,
why don't forget to write your representatives? And so I
(19:10):
spoke with a restaurant tour today about why that was.
And while the bid the Business Improvement District of Rhino
had plans from my understanding to actually re apply to
keep that ongoing, they actually started speaking with a bunch
of business owners at the area. And with the money
(19:30):
that was allocated, nothing was ever done by it. Nothing
was ever done with the money, like millions of dollars
to improve that area was never ever done with it.
And then there was some restaurants or some businesses of
all capasses not necessarily restaurants that were like, it actually
kind of hamstrings us because it kind of stops the
traffic flow, maybe coming off of the interstate or out
(19:52):
of the downtown area where folks may be more likely
to peru stotch shops, park in front of restaurants and
go in and check them out. So there was some
folks maybe on one end that didn't necessarily love it,
but some chefs or restaurants, like, if you're going to
hop Alley, You're going to fucking hop Alley. There's not
like a road impediment it's going to stop you from
(20:12):
getting to that location, but it stops maybe the casual purveyor,
you know, somebody that was driving through was like, oh,
we should stop in for fish and beer, but now
they were rerooted or routed a different way. Or maybe
they just stopped at Federalies and had the most middle
midship tacos of their life, you know. Or maybe they
were just trying to support Barcelona instead of a quality
(20:35):
local Italian spot like do Omea. All of those things
could have played a factor in it. But what the
from my understanding, is those businesses seeing that it was
hurting or at least thought that they may be hurting
some of theirs. They didn't want to be the impediment
that was like, oh, let's keep it going, even though
it only really put Hoo's the six of us. So
(20:55):
they kind of were like, all right, we'll take our
guards down if that's what you know, the community wants,
even if you know, maybe the communal people are the
you know, the folks that visit the area really did
enjoy it. So while I do hate to see it
go because I would love more foot traffic friendly areas,
like if Lamber Square didn't suck, that would be a
(21:15):
really cool place, you know, to enjoy the street fairs
and like the Chris Kendall markets that they had. But
it does stink to see that Rhino lost the one
they had, and everyone's up on the buzz about it.
But I think it was because if it was going
to be maintained, it was going to also that bill
was now going to fall on those business owners rather
(21:37):
than the Business Improvement District, which actually did fuck all
the whole time that it was open in the four years.
They kind of left that onto the business owners as is.
But those shokes were trying to be troopers for their neighbors,
so they opted not to keep it open. That's my understanding.
My question for you, Chris is if you could block
(21:57):
off one to two blocks or you know, shut down
one to two blocks of road traffic in Denver, which
area would you choose to try that permitting process? Like
would you choose maybe like a Tennyson Street where everyone's
can find the sidewalks and it's very busy, but it's
(22:18):
right in front of a park and there's a lot
of window shopping. Wouldn't that kind of be beneficial? Or
would you choose something like take me back to Rhino
giving the area in front of DCM, or maybe it's
something totally different, like South Broadway or Santa Fe. If
you had to pick one area you think would really
benefit most from shutting down and creating pedestrian only, which
one would you pick?
Speaker 2 (22:39):
I mean, you couldn't do South Broadway, like it's just
too busy of a street, you know, like that, That
wouldn't that wouldn't be necessarily feasible. But like Rhina, like Larimer,
like from DCM, like all the way down would be fine.
I mean because most of the time when you're going
to visit that area, like, if you're driving, good luck
(23:00):
with getting that parking spot because they're hard at fuck
to get to anyways, and normally you're parking on those
side streets away from that street, so it's like it
really doesn't need to get traffic, and I think being
able to walk that whole street, they might it might
even like help kind of give a facelift to some
of the other buildings that are just kind of hanging
(23:22):
out right there. You know, if it was a walkable area,
you'd probably see more cafes and things like that. But
Tennison Tennyson could do it too, because I mean, you know,
driving down Tennyson's kind of a nightmare anyways, because you
got to be just on the lookout with your head
on a swivel for anybody trying to cross the street.
(23:43):
Not during a crosswalk, but I mean like, yeah, that
section of Tennyson is just you're moving five miles an
hour anyways, why not just shut that down?
Speaker 1 (23:54):
Yeah. I think the only complaint you actually would get
from any of these are probably from folks that have
like the neighboring streets that have like homes on it.
They're like, well, yeah, we don't want a bunch of
traffic on our road, you know, or parking in front
of our house where we can then it ends up
like cap Hill where you can't even get your groceries
in the house because everybody's there. But realistically, they cap
(24:15):
all of Tennyson Street in two hour parking anyway, so
it's meant to be kind of a quick turn and
burn no matter what. But I feel like at one
underground parking lot under one of these shittily made you know,
fuck box apartment buildings could really you know, you could
even charge people for that if you wanted to charge
one buck an hour, and that thing would pay itself
off in five years. You know, Like realistically, you could
(24:38):
have two hundred parking spots in the spot that has
like you know how that liquor store closed and they
put that shitty building up that has that middle tier
bagel shop. But next door to it is Taco Salisco,
and that place is currently for sale, and it shares
a wall with like the laundromat, so you can kind
of double dip, get some solid tacos and do your
(25:00):
laundry for those they don't have it at home. Eventually
that will be priced out and bought same for the
beer depot. You can once they build that out, you
could dig down, deepen up and have four stories underground
of parking. Sell that shit for a dollar an hour.
I don't know who. The ken Wolf will probably take
advantage of this and charge sixty dollars an hour. But like,
(25:20):
that's a perfect opportunity right there, because Tennyson would be
so gone damn cool if like, because there's so many
little rugrats leaving the park, going to the park, there's
the golf simulator bar, and then everyone's trying to park
on Tennyson and it's just so tight that you can
easily run over a cat from the cat bar or
a kid from the coffee shop any day of the
(25:42):
fucking week. So Phil, not only would be safer, but
we kind of turn it into a little bit closer
to a fun dining and you know, kind of outdoor experience.
Speaker 2 (25:52):
Yeah, but look at us, we're not city planners, so unfortunately.
But dude, speaking of like just different going up, what's
this shit going on at Zeppelin Station?
Speaker 1 (26:03):
Dude talking about Clever Girl. Clever Girl is for those
that didn't catch the Westward I'm sure you caught that
before you listen to us. They're opening our rebranding Zeppelin,
so the Zeppelin group no longer owns it. I don't
know if they ran it into the ground or just
wasn't working so they sold it off, like kind of
(26:24):
like Webbonono did with dairy Block. But these new folks,
they're trying different stuff. This one, Chris, is going to
be an interactive, aversive dinosaur themed experience. I don't know
if it's gonna be like David Busters, where you're playing
like the game like games where you shoot like Area
fifty one, or like if there's like vibe like Rainforest
(26:46):
cafe style restaurants but different like stalls still, but as
a dinas pro dinosaur podcast, I'm not mad about it.
I mean, at least they're trying something, trying something new.
They've got my attention at least once. But if it
costs more than David Busters, you'll only get me once.
Speaker 2 (27:06):
Yeah. I don't know what the fuck this is gonna be,
but animatronic dinosaurs sign me up. I mean, I'm ready
to go in there and snoop around.
Speaker 1 (27:15):
I mean, if you are, you not gonna wear a
hat and a vest in there just as a trial run.
Speaker 2 (27:19):
Oh, absolutely, we need to go up in there with
safari gear and just one just we just need to
stand in there one day and just ask people their
thoughts on dinosaurs and what dinosaur there would be.
Speaker 1 (27:32):
Like, I mean, obviously you work at the museum, so
you probably deal with a little more sophisticated audiences of
folks that may be coming through the museum, like people
that believe in science and nature and things. But like,
I have to guess that an interactive like, yeah, none
of this is real. It's just a Jurassic park. Like
you're gonna at least get one flat earther or smooth
(27:52):
brain person coming in to that spot, much higher ratio
at least than you probably see the museum.
Speaker 2 (28:00):
Dude, Okay, well, I guess uh Rainforest Cafe. I was
trying to think if this was the place, but it
sparked something else in my mind. Do you remember, I
think this might have been a chain down in the South.
Do you remember Montego Bay restaurants where you could like
raise the flag when you needed like a drink refilled
on the side.
Speaker 1 (28:18):
You don't know, but we didn't have that in Mississippi.
Speaker 2 (28:22):
Well, I mean, dude, it's not like I was in
the big city of Dothan, Alabama or anything.
Speaker 1 (28:27):
So where did you have one in Dothan?
Speaker 2 (28:31):
Yeah, man, we had. We had all sorts of chain
restaurants come through Dothan. I think we were once the
chain restaurant capital of the world.
Speaker 1 (28:40):
Shout out so Georgia or at least pretty bad weather
it was. But at the same time, no, I never
did a Montego Bay and the only rainforest cafe I
ever went to, I think it was in Reno when
I was on like a layover hangover kind of combo
when we were like eating from Ma and like hanging
out at one of those hotel casinos and they had
(29:02):
one of those restaurants. It was the most preposterous thing ever.
And we were all just kind of like seeing things
and I was like, what the fuck is going on?
And it was wild. But if we would have had
that as a child, not as a semi adult or
grown up child on hallucinogens, I would have had a blast,
like this is the perfect example of how to eat mushrooms,
(29:24):
like mew wolf is fine. This may be in the
pantheon of best places in Denver to eat mushrooms.
Speaker 2 (29:32):
So I wonder like, uh, are they going to have
food and stuff?
Speaker 1 (29:37):
Yeah? I think in the article it said think of
like a freehistoric rain a rainforest cafe. So I imagine we'll
have some very mediocre food in there. I'm sure they
could probably source a lot of our restaurants from Denver,
get some of the influencers to come tell about how
good it is.
Speaker 2 (29:54):
Yeah, I wonder if you're I wonder if you're gonna
have to like pay to go in and stuff. I
wonder what what it's going to be.
Speaker 1 (30:01):
Yeah, that's a good point, Like do you have to
pay to get tickets and then go kind of peruse
and then order as you see fit? Or can you
come then willy nilly and then just spend money as
you choose. That's a good point. I wonder we'll have
to do a little bit more reading. As you know,
my reading comprehension is pretty poor.
Speaker 2 (30:18):
This is true.
Speaker 1 (30:20):
Yeah, well you know what it is? Not poor, Chris, Well,
I am poor. But also, if you don't want to
outsource super Bowl, or if you don't want to buy
super Bowl snacks because you're having a bunch of food
folks over, maybe you want to make a couple of
different things with bridles. This is like the Munchie super Bowl,
and this is where I shine. So while I may
(30:40):
be a moron and kind of have to stick to
the recipes and the lakes that I'm used to, this
is the one week of year where I'm like, Okay,
here we fucking go. And so I want to plant
the bug in your head as well as our community
and our listeners. Give me three dishes that should be
on every Super Bowl spread. Give me a dip, a
(31:03):
finger food, and a big bite that you think plays
really well.
Speaker 2 (31:08):
I mean with dip, you gotta go Buffalo chicken dip. Yeah,
it's and it's really it's so easy to make. You
just go get a rotisserie chicken chop that bitch up,
get some cream cheese, some blue cheese, some cheddar, and
get a cast iron skillet and it's done. But you
gotta get free Doo scoops.
Speaker 1 (31:29):
Yeah, you need something with more depth and a little
more oomph like.
Speaker 2 (31:32):
Yeah, and scoops are delicious because you can just get
it in there, like free Doo scoops and that dip
were made for each other.
Speaker 1 (31:40):
I can't remember if we had Eve do a draft
with us on this project or not.
Speaker 2 (31:46):
Recall, no, I think we did.
Speaker 1 (31:49):
We maybe never made it that long. We've never kept
a producer very long. But at the same time, that
is that's the pro move. And you need something like
even a salery stalk. If you get like the tail
or the top end of it, that's not gonna hold
a good quality like because it's gonna congeal as the
hours go on. But it's still just as good round
(32:11):
in the third or fourth quarter as it was in
the first, because like cheese dip, it really starts to
lose its luster around halftime at the latest, unless you
have it in a crock pot bag.
Speaker 2 (32:22):
Yeah, the crock pot play is the way to go.
Is some kind of warming dish.
Speaker 1 (32:26):
Yeah, And well that's why when I think dips, I
start thinking of the choosy dip. You know, it's kind
of like the crack dip, which is like cream cheese,
hot Italian ground sausage with a little it's kind of
like a caso, but you don't use as much of
elvida as you do other cheeses. And then you combo
platter that with some meat and then the little red tomatoes.
(32:48):
It's it's a sturdy, little secondary option for top tier dips.
Speaker 2 (32:52):
You know another dip. I don't hate it as a
seven layer bean dip.
Speaker 1 (32:56):
It's just so arduous. That's one.
Speaker 2 (32:58):
It is a lot. It is a lot. Like I'm
not making it, but I just wanted to put it
out there. I'm not afraid to eat a seven layer
bean dip.
Speaker 1 (33:06):
That's fair. That's totally fair. So what would your finger food,
like your light bighte be for this?
Speaker 2 (33:14):
You know, uh, nachos nacho's done right, But I did
see this recipe for like chicken sharma pita nachos, which
that sounds really fucking good. I'm not gonna lie.
Speaker 1 (33:28):
Yeah, I saw something similar to that with like a
chicken caesar nacho not too long ago, and someone did
it where they grilled non instead of using chips, so
it had a little bit more like give in the
texture of those, so it's kind of more of an
inviting bite. But with a pita chip, with this, it
could hold all the integrity of like all of the
(33:49):
ingredients because you want the tomatoes, the red onion, you
want the like would you use like a feta sauce
or what it would be like crumbled feta.
Speaker 2 (33:57):
Right, crumbled feta. I don't know. The possible bills are
endless there.
Speaker 1 (34:01):
Yeah, you could do like a taziki over it.
Speaker 2 (34:03):
Or like, yeah, what is the I mean you have
some labnaw on the side to like maybe dip a
pede in before and then or you know, it's almost
like a sour cream.
Speaker 1 (34:13):
Was that a TikTok or an Instagram? You saw that
if somebody was to google.
Speaker 2 (34:17):
Uh, that was Instagram that she's like, I think she's
she's a cookbook author and stuff, so it's legit recipe.
Speaker 1 (34:29):
Okay, my light bite is gonna have to be the
same one I've been doing every year we've been watching
the Super Bowl together. It's we're gonna use primo little
weenies like mine and we're gonna twist those bitches up
and some pastriy. We're making pigs in the blanket. It's
like a baby hot dog. Give a little sprinkle of
the everything seasoning that you can get from TJ's or
(34:51):
Kirklands from Costco. Oh yeah, we'll do that. PSA next,
we're only shopping at Costco and uh organic groceries from
now on. But oh, Chris, a good quality pig dipped
into like a spicy brown mustard or even like a
totally extra sauce like we were just talking about having
side like a tzeki or fucking feta dressing. You can
(35:15):
dunk it in anything. If maybe you have a childlike
palette and you just like all of your weener shaped
meats dunked and ketchup, give it a whirl. Hell and
you can church them up. You can do anything with it.
Speaker 2 (35:28):
Dude, I'm I'm a sucker for those like those?
Speaker 1 (35:30):
Are you know?
Speaker 2 (35:31):
They only come out a couple times a year, Like
one is like Christmas Morning pigs in the banquet slap
And I'm a big mustard guy, and I think, did
you see this? I saw this one Food and Wine
posted the buffalo pigs in the blanket Never, Oh my god,
I gotta send you a It's basically just like a
(35:52):
pig in the blanket, but you douse them in buffalo
sauce and then you have a blue cheese dip.
Speaker 1 (35:59):
Yeah, we're doing that this weekend. I'm getting the full
bee frames. I don't want any of that poor nonsense.
Speaker 2 (36:05):
It looks like it looks like you just I'm looking
at it right now. It looks like you basically just
when you get that, like the Pillsbury croissant roll, you
cut that out and then you baste it with like
some buffalo sauce. Yeah, and then you wrap it up on.
Speaker 1 (36:23):
The wieners in a bowl with the buffalo sauce. The
min wrap it. So two ways, just gonna cat. But
that is definitely what I'm doing this weekend. Holy shit.
And for those that are listening, just google food and wine,
buffalo picking, you know, something of that nature. And same
for Instagram Mediterranean chicken, swarm of nachos and it'll populate
(36:47):
that first video and then just go to that and
then steal the recipe. I've been stealing recipes off TikTok
and Instagram a lot recently. I did a chicken vindaloo
last night. Chris, I'm getting better at it. I'm getting
better at cooking at home. I can still eat about
sixty five bagel bites and that's my backup. I may
(37:07):
even do bagel bytes and takes in the blanket because
I love a good mago bite. But I'm starting to
kind of figure out how and you follow the dye
work where guy, you would understand that building out a
quality wardrobe takes time. Every years, and that true fashion
does not go out of style even with these trends,
(37:28):
whether it's skinny jeans and we're back into the pleated
world with a wider leg and we're not saying bell bottoms,
but some things have remained steadfast over time, and that's
what you want to going to build your wardrobe around.
Shout out to Dereck Guy. The same should be said
about a spice captain, like I don't know how the
rich people will pish all of their spices on a
(37:50):
regular six month fasis because apparently they can go bad.
But the average beyer like I have some gun on
masala that I've had for year plut and it's nice
that every time a recipe calls for it, I can say, oh,
I have them, and it just takes a little while,
because if you have to go buy all of these
ingredients to do this one dinner, you might as well
(38:11):
have just ordered it from spicery. But all I had
to go buy was chicken, yeah, and veg I had rice.
You know, we grab some coconut milk because we use
that intermitt instead of dairy about ninety nine percent of
the time, which helps with my boyish figure. As to
why I don't gain weight, It's because I cut out
some of those really fatty ingredients. But at the same time,
(38:33):
I still eat bagel bukes. But that's how I started
to figure out. I was like, I've now got enough
Indian spices, whether it's that, whether it's clothes, you know,
star and niece, fucking curry powders you know, Tumeric for days,
and multiple paprikas, you know, smoked sweet. There's a ton
of them, and now I've got them all that I'm
(38:55):
not scared to give a whirl at some of these recipes.
It makes it so much more enjoyab well, if I
don't have to drop a sixty dollars nut on spices
a left. Yeah. And so leads me to my last question.
If you're trying to do a big platter or a
big bite for your group, what are you making?
Speaker 2 (39:17):
I mean, this can change every day up until a
few days before game day today, you know, and I
think I'm just craving them right now. But Glizzies like
real nice all beef hot dogs with all the fixings.
You can make a little you know, spread with different
(39:40):
with the relish, with the onions, with everything for people
to build their own. But I mean, that's something easy
and you can grill a fuck ton of them in
no time at all.
Speaker 1 (39:51):
And it really doesn't break the bank. Even if you
get a quality hot dog like shout out to Lotties
Meat or you know, something along those lines, it still
won't break the bank. So if you have eight ten
folks over, you know, the full gamut doesn't even cost
that much. So it's like, hey, we don't have to splurge.
We don't have to buy six pizzas. In the case
of beer, like we are all kind of watching our pocketbooks.
(40:14):
We want to spend it accordingly and you know, methodically.
A hot dog bar, you know, and Chris, this is
a great time that one of my options was going
to be the chili in a crock pot because you
can also do the build your own bar, and it
also creates the opportunity if we did a little collab together.
I know you're gonna be in California, but if we
(40:35):
collabed a chili dog bar, I mean, you don't even
have to be a Cincinnati kid to enjoy that.
Speaker 2 (40:42):
Yeah, dude, And that got me thinking this may I mean,
this may not play that well, but It's kind of like,
you know, everybody loves good potato skin, but if you
had like a baked potato bar where you just had
a bunch of baked potatoes ready on the go, people
could make their own, you know, you had some chili
topping or something them to a baked potato boom.
Speaker 1 (41:02):
I went to a Christmas party this year and they
had a baked potato bar and they were all just
chilling in a big steamer and you just open it
and grab one for yourself. I was happier than a pig.
And shit, so good for those that are like, no, motherfucker,
I ain't dirty enough my house right before ten people
come over, or maybe you're going over to somebody else's.
Then you got a busy week. Here's some spots that
are doing King of Wings is starting to take orders
(41:25):
for takeout or pick up on Wednesday. Our friends over
at Edgewater in are actually doing a collab with Lost Sauces.
If y'all don't know this sauce, that sauce game is
fucking excellent. They're doing a collab. They want you to
get your orders in early so they can kind of
do a better head count so they don't lose a
lot of money on inventory. Fire on the Mountain. Everybody
always knows wings are a little too small. They're like
(41:47):
you're Johnson Rod. But the sauce game is second to nine.
And for our friends to the slightly northern region, CD's
wings and just for wing spots, excellent fucking wings. Litany
of sauces to pick from. And then don't forget most
of your barbecue locations have a better chicken wing, like
cooked chicken wing than the restaurants that we didn't mention,
(42:10):
and maybe even better than some of the ones we did.
I started thinking about post O. They're dry Hobiniero spice
chicken wings. They're on my They're on the the medaling platform,
for sure, they're in the top three. They're so goddamn good,
and they're not alone in that camp. So you can
grab some great chicken wings around the community. But we
(42:31):
hope everyone enjoys the super Bowl of Stone or Munchies,
because fuck both these teams. I'm so over both of them.
Speaker 2 (42:39):
Yeah, but unfortunately our sundays of watching football are coming
to an end.
Speaker 1 (42:44):
Yeah, Chris, Before we want to get out of here,
I want to give a shout out to the fam
that's been doing the pop ups up next uh Brandon
Santo or Soto over inside of Cocoa Knee, which is
rebranded side of like Biju's Cafe that used to be
(43:06):
over there, and Rhino kind of on the downslope right
there off that first block behind the voice box. They're
also outdated. I don't think that's there anymore. It's Patagonia Jesus,
we're getting old, or we just don't go out as much.
But they've been doing some really cool shit and they
did it all through January, and I don't know what
their plans are going forward, but at the same time,
(43:28):
if they if you see that Cocodone or so the
chefs are doing promos, thoroughly recommend checking them out because
I can't wait to go try out some of the
chefs that have been doing like it's like an incubator.
It gives them the opportunity, chefs the opportunity to show
their skills to the community, but also kind of gives
(43:50):
them the run of the middle of how to do
inventory pricing, et cetera, et cetera, Like how to kind
of just do it in a small environment where everyone's
a little more friendly, they're understanding. It's almost like a
soft opening of a concept. And so those were really
really successful over the month of January, so we need
to kind of keep up and see if they do
anymore in February or if coco Ne returns to their
(44:12):
old form. I'll try to keep my thumb on the
pulse and go dine at these experiences better. I gotta
be better. I just got to be better. My resolution
this year was to when I see bullshit in the news,
call it out, as well as trying to support more
local chefs in our community. So I'll be better and
I'll bring that to the forefront. Right well, Chris, Hey,
(44:38):
we have a surprise guest joining us from the team
at Food and Wine tomorrow. She is the Senior Drink
editor for Food and Wine. She is a trained somalier,
cocktail book author, wine and spirits educator. In addition to
working on the Food and Wine, she's also the senior
(45:00):
editor for liquor dot Com. We have this Prairie joining
the pod. We'll be talking obviously about food and wine
from the classes that will be taught or exhibits and
things of that nature. This will be her first time
joining us in our great rectangle. State's grand ball up
(45:21):
in the mountains, so I'll give her some tips of
the trade. Chris. I know your schedule's loaded docket this
week as you're trying to get out of town to
go travel and enjoy some warmer weather as the cold
weather croups back in this weekend. So if you can't
make it, it's okay, but you're in for a doozy
because I know you definitely listen to all the podcasts
when you travel, right.
Speaker 2 (45:40):
Chris, obviously.
Speaker 1 (45:42):
Yeah, So we have this Prairie Rose on the podcast tomorrow.
For those that are listening, you're like, well, shit, I
forgot completely about it. I missed your social media posts.
You can get Grand Tasting tickets on Food and Wine
dot com. You can see all the options. They even
have them for people that work in the space roughly
around the same price, and it gives you access to
(46:04):
more of the exhibits and posiums things of that nature.
It's a networker's paradise for those that work in the
food and beverage industry. And if you fancy yourself a
fan of Top Chef Chopped, maybe some of the higher
name chefs across the world. They will all be on
display in addition to some friends of the program and
local represent representatives from Colorado's food and wine community also.
(46:28):
But we're gonna talk about all that and more with
Prairie and we're gonna have a kick ass week with
a bunch of Monchy snacks this weekend. See being way, dude,
it's gonna be a doozy. I want to see pictures
of the California spread. I'm sure y'all just be eating
like raw vegetable and fuck tons of vegan bullshit cheese y'all. Yeah, all,
did you know there's like seventy eight different kinds of avocados.
(46:50):
It's not just the shitty ones the king sooopers. Well,
you're gonna learn more about that when Chris returns from
San Diego on Monday. But yeah, hopefully we got enough potch.
That's it and at the slow part of our community.
But for those that continue to support local, the last
PSA of the night is speak with your wallet. We
(47:11):
continue to try to give folks insight into great restaurants
that are maybe friendly priced. These restaurant tours, as you
heard Grant Ginrich talk about last Thursday, they're not trying
to bleed you dry with increased prices on the menu
of our service charges. It's very likely due to policy, local,
state level or federal. You know, the Blaine goes around
(47:31):
all over the place, whether it's labor, increased costs, but
also how you spend your money matters all the way
down to supporting someone like a Costco rather than maybe
ordering things off of Amazon. Why because we don't want
up the oligarchs that are in power to continue to
have more of a stranglehold on our purchase power. But
(47:52):
also because the folks at Costco are doing things without
giving a fuck what the world says. Like, if everyone's like,
we're dis banding DEI initiatives, they said, no, that's actually
what makes us stronger. We get the best of our candidates.
When someone applies at Costco, they have to do a long,
rigorous interview process because they don't just hire anybody, even
(48:14):
if the skill sets may not align to what the
job is. They see potential in people, and also their
glisies has been a dollar fifty longer than the Confederacy
was even in operation. Chris, there are wonderful fucking people.
So that was my PSA of the week. If you
can choose people like Costco over folks like Kroger, Albertson's
(48:36):
and Amazon, because you see it how they practice what
they preach, and the best way to show your appreciation
is to use your wallet and shop with those folks
that are doing righteous shit the community, whether that's this
community or the nationwide anything else.
Speaker 2 (48:51):
I'm mess Chris no a great ad for Costco, though, Yeah, I.
Speaker 1 (48:55):
Mean I'll do it for fucking free. If they want
to pay us, that's awesome. We obviously love our friend
like Olympia and Waggy Dinner, truly local and let you
shop on an intimate basis. But even if you're a
household of too get your toilet paper, go get your
fucking toothpaste, Go get your dedorate, Go get your coffee
beans if you grind them at home and you want
(49:16):
to save a couple of bucks, and then get that
Glizzie on the way out. They recently switched over to
Coca Cola, so I literally have zero grives for Costa.
I may even go there for dinner tonight. I'm a
fat piece of shit. I gotta get back in the
gym until next episode. Y'all, Stay high, Stay hungry out.
Speaker 2 (49:34):
There, Use your wallet wisely.
Speaker 1 (49:38):
Cheers Everyone cheers.
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