June 11, 2025 • 37 mins
If it wasn't for our cannabis sponsors, Kip may not have made it through the weekend with the fam.
All the Wilson's decended on Denver for a weekend of bonding, hiking & snacking. We recap the week that was, CB's best bites (food truck edition), Kip's hiking excursion... and tips to show your family a good time around Colorado.
Spoilers for Top Chef Final Four in this episode, but the finale is upon us & the final 3 are exactly who we thought they were.
Shoutout to Meraki Cannabis, NOBO Dispensary & Flower Union edibles for always taking care of the boys.. and their family. We appreciate the dankness y'all bring to the community!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
All the Wilson's decended on Denver for a weekend of bonding, hiking & snacking. We recap the week that was, CB's best bites (food truck edition), Kip's hiking excursion... and tips to show your family a good time around Colorado.
Spoilers for Top Chef Final Four in this episode, but the finale is upon us & the final 3 are exactly who we thought they were.
Shoutout to Meraki Cannabis, NOBO Dispensary & Flower Union edibles for always taking care of the boys.. and their family. We appreciate the dankness y'all bring to the community!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana, and La fosse
is looking behind it are the most important jobs is
talking in nineteenth day the records on marijuana.
Speaker 2 (00:21):
And the Washington Office Artonic Division actually build a small
former like this today they built pattern.
Speaker 1 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside. One of the most amazing
plants we've ever discovered, the pot talking, the trippers, the
glass coopers, the hip books, all gathered in secrecy, and
the Flying Eye as a company. Welcome back, ladies and
(00:52):
gentlemen to another week of stoned epetite with your host
has always it's me Kep. And across the digital podcast studio,
I got old CBCB how are you, Buba.
Speaker 2 (01:03):
I love the sound of that digital podcast studio. It
sounds professional. I'm doing all right, you know, just experiencing
some minor aches and pains from weekend outings, but overall
I'm doing great, and we're getting closer and closer to
our Super Bowl.
Speaker 1 (01:20):
Yeah. We're ten eleven days in counting, I think, is
that right? Ten days in counting until the Food and
Wine Classic and Aspen returns in Colorado. Is the epicenter
of the food world. It's going to be a hoot
and holler, as is this episode and next our next episode,
we'll have a little insider's knowledge of how we do
(01:42):
food and wine Classic. We'll be sitting down with Scott
McDowell aka Strategic Scott, to talk about the ancillary festivities,
the grand tasting, and all the kit and kaboodle that
goes along with Aspen. But this episode today, we're going
to recap the week that was Best Bites. We had
family in town. Chris. You mentioned you were sore. I
(02:02):
am as well, because as you know, I'm an avid hiker,
so I got out there this weekend and we'll dive
into all that and a little family recap and some
of the nitty gritty from the all that happened and
unfolded over the weekend, including protests and things of that nature.
But before we dive into that, we want to give
a shout out to our new sponsors, Nobo Dispensary located
(02:26):
at ninety seventy Lincoln Avenue. You may have seen their
social media posts. We did a giveaway to draw some
attention to their dispensary. Not only do they have a
wide array of products, but they also have friendly fucking prices.
They are brand new on the scene, so while we
do mention they have great prices, especially on products like
(02:47):
Moroccian Skyland canteen dialed in gummies sevent ten. They will
also be turning in some old brands and bringing out
some new ones, so you will be able to load
up stock up on all of your favorites as well
as some new brands. Shout out to the little necks,
the dabs and the rigs and the things of that nature.
(03:08):
You can get the whole kit and kaboodle at nine
to seventy Lincoln. But my favorite part is the staff.
I was in there just the other day. I was
stalking up. As you know, we bring gifts to all
of our friends up in the Aspen, and so if
I'm gonna buy, you know, fuck tons of cartridges and gummies,
I want to at least make the dollar go a
little further, and that is exactly what Nobo does. And
(03:30):
the staff was so kind as to put me on
some new products that I hadn't tried. You know, some
of those that look like nerds gonna be clusters, but
in the you know, in the cannabis form, so you
should check them out as well. And you know, as
we alluded to shout out to our friends over at
Moroki and Fat Grams Award winning Flower Award winning vapes,
(03:51):
they really are the best in show. And while you
can find them across the city and across the state
and different dispensaries like Golden Meds the Dab, you can
find them at the Joint over in the Highlands. I
thoroughly recommend grabbing him from Nobo and those things pack
a punch. We shared them with some chefs over at
the Big Eat. Chris is ripping and gripping and ripping
on one as we speak. We shared them with some chefs.
(04:14):
We almost set up a Coulforaple of fire Alarms because
we were puffing tough and having a good time. You
will too with Moroaki Brands. Thanks to our sponsors for
this episode. I'm sorry if I said the F word
in that ad read, but get ready some about say
the C word like ten fucking times. Let's start with Chris.
Best thing is you ate this week? All right?
Speaker 2 (04:32):
Well, I'm guessing like we got to start off with
the food Festival season kicking off Thursday night, you know,
we did that podcast right before, but now we're on
the obstinate end of it and we got to talk
about some of those bites and banger.
Speaker 1 (04:47):
It was a banger, dude.
Speaker 2 (04:48):
In the new location. I really enjoyed it. Like at
you know, at first, like I didn't even look upstairs
when I came in, and I was like, oh shit,
this is kind of tiny. But then you look upstairs,
there's food all around, and then there's another little off
room where there's food. It was great, it was it
was an exceptional party. I gotta give a shout out.
(05:09):
I mean, uh, alma Fonfina with a little tuna tsada
up there, come on.
Speaker 1 (05:16):
I mean, I thought Roz and the team from Tchikida
slash Lucinia bringing the fucking port to Mally was exceptional
and we'd be remiss, you know. Obviously these are some
of the select bites. In the secondary room. Al Trea
with the fucking payea it is always a hit. Not
only is it photogenic, but it's delicious as shit. I mean,
and you really there was a litanya great bites. I
(05:38):
think Yan Yacht and the team from BoNT and Butter
they may have won my favorite bite of the night
if we don't count the seven hundred grams of caviar
Johnny shoved down my throat like I was a ballgag.
Speaker 2 (05:52):
But that's Molly was really good, right, was really good.
Speaker 1 (05:56):
The Hikima shrimp taco from yan Yak which is dan
Da on social media. You can find them on colfax.
I thought that thing fucked so hard, Chris, I mean, shit,
put a belter on my neck. It was so good.
Speaker 2 (06:09):
Also, and I correct me if I'm wrong, but I
think Levin Deli had the potato salad.
Speaker 1 (06:15):
No, they had the meatballs, didn't they.
Speaker 2 (06:18):
Oh that's right, the meatballs. Who God damn it. I
can't believe I'm forgetting this, but somebody had this potato
salad which was like next level potato salad. I don't
know what the fuck they did to it. And I'm ah, fuck, now,
it makes no sense that I'm mentioning that. But anyways,
it was a hell of a potato salad. And I
was going back to the Paiaia. I feel like we
(06:41):
snucked snuck in there right at the right time, Like
we got that burnt little crispy rice on the bottom.
I mean, that's my favorite dude.
Speaker 1 (06:50):
They kill it obviously during the summers on Saturdays for
those that obviously may have missed the festivities. This would
be bad radio to sit here and just talk about
food you can't get. But they do pie on the
patios in the summertime, and I swear to God, those
crispy edges, Chris, Crispy edges, Chris. It really makes it
because it adds a little more texture, and then there's
(07:12):
like monk fish, and there's shrimp, and there's muscles, so
it's a it's an elevated jumbalaya, and my white trash
ass loves jumbalaya. So pie really sets it to another
level with that texture and then a little bit more
that seafood salty, briny flavor. I was fucking happier than
a pig.
Speaker 2 (07:28):
And shit do that and tabernetto with Portinada I could
eat every day.
Speaker 1 (07:38):
They really kill it. I thought.
Speaker 2 (07:40):
I thought the event was a huge success, and I
loved the new location.
Speaker 1 (07:45):
Yeah, I thought the cra put on a wonderful festivities
for a great calls, which was the Colorado Restaurant Foundation.
They had a silent auction shout out to our buddy
Jeremy who always goes hunting for something they don't have. Well,
Hooters no longer like around. But they have so many
great things for such a great calls that you really
(08:05):
can't go wrong, whether you're just buying tickets to these
events or you're you know, supporting it through running up
the auction price on some really cool products. You know,
it's a good time and it's for a great cause.
My only disappointment of the whole evening was that I
had to leave early because I have family in town
and I couldn't just be a shitty host and leave
(08:25):
them sitting at the house. And but I thought that
the party itself was it was a bang up job.
And my real disappointment was the Bennie Hannah guy who
they were just doing like a foe, like hitting the
things against the hot plate, like the blackstone for that
motherfucker to be toss and shrimp in the air like
we were sitting around at tepan' yaki.
Speaker 2 (08:47):
I mean, they could have gotten a blackstone in there,
you know. I mean, but yeah, the guy was just
like And the sad thing about it is I didn't
see a transition. I think home dude was flipping the
spatulas stuff for a good three hours.
Speaker 1 (09:02):
I mean that's muscle memory.
Speaker 2 (09:04):
At that point, I will say shout out to our
girl Denise, and also shout out to Dona Loka for
the savij because that was a hell of a bite.
Speaker 1 (09:15):
I mean, she kills it all the time. So if
you're looking to grab you know, if you want to
chase the itch, if you weren't able to make it
to the party, these are all restaurants in our backyard.
You know. Karne is wonderful. It's a it's a wonderful
spot to hit in Rhino. And speaking of patio parties earlier,
that's the patio you want to be on this summer
in Rhino. It's perfect people watching, the cocktails, martinis that
(09:38):
can be made table side. Fuck guacamole, shake me up
on martini table side and order some pecanya. Yeah yeah,
what was what else do you eat besides X? I
didn't see after that. I was on family duty.
Speaker 2 (09:51):
Okay, well, yeah, so this week I wanted to get
out there and get some food trucks in and I
happen to be looking through Instagram and I saw from
yon Oneton post a pic about a truck called Crazy Tie. Yeah,
I win and check that out Friday. And it's real simple,
like he does three different dishes and then crab cheese,
(10:13):
Wanton's that he folds himself, which they were fucking great,
and then egg rolls and a couple other side dishes.
But I just had the uh, I need to I
need to take a pronunciation class because I'm not going
to butcher this, but maybe you can help, Pad Sue Patsy. Yes,
(10:34):
that's it.
Speaker 1 (10:35):
It's a flatter noodle.
Speaker 2 (10:36):
Yes, yeah, yeah, it was delicious, dude, I gotta I
gotta give it to the guy. Really cool, really cool
food truck. It was really good. And then I happened
to go out to kind of Commerce City area and
I went to this Mexican restaurant called Casa del Rey
and it's been in business for shit, uh probably over
(10:59):
thirty five years. But they're starting a food truck called
Gilly's Food Truck. And it's from our boy Jesse and
his buddy that do Dose Greenos food truck. Oh yeah, family.
So they've like owned this restaurant. It's been their family
for generations and the restaurant is doing this as a
way to like honor their granddad who used to he
(11:22):
was like a postman, but he used to sell burritos
on the side, so he would go to like Broncos
Stadium and shit, And I gotta tell you, the Gilly
burrito fucks like real good.
Speaker 1 (11:33):
It's really been on a burrito hunt recently.
Speaker 2 (11:36):
I've seen that. I've seen that. So those were that
That's what I did.
Speaker 1 (11:40):
But it was fun.
Speaker 2 (11:40):
Like going out to a restaurant and then talking with
Jesse's mom, Tammy, you kind of heard like she just
talks about the people who come in who she's seen
from you know, three years old all the way to
college graduation, and you don't really see many places like
that anymore, but it but it's always so cool because
(12:02):
I know, you have those spots like back home, Mississippi
where like you know, you can go in there you'll
see some of the same faces that you saw when
you were a kid, and that's it's just wild. So
it was it was a cool day.
Speaker 1 (12:16):
And you know, if you forget sometimes when everyone's talking
about oh this is the best, that this is the best,
that that there's actually a community, a community that's you know,
been supporting restaurants and so you know, restaurants are passed
down like El Timrindo, which is you know, off cold
fact as well, and you know, like the Savory Vietnam
and we were talking about Yan Yacht and Bond Butter.
It's like these things are all, you know, community driven,
(12:39):
whether it's supporting family or supporting local businesses. And it's
really cool to hear those stories, and you know you're
doing the Lord's work when you tell those and write
about them in Westward and for those that are curious,
you can catch those every Friday, Chris drops Afreshee right
there in the Denver Westward. So if y'all want to
learn a little bit more about you know, restaurants that
deserve your you know, we speak about it every week,
(13:02):
we talk with our wallets, despite talking on this podcast.
And so the best way is not to start your
own podcast like us, we're idiots, but to go out
there and support the you know, the community and people
doing righteous shit and making great foods. So it sounds
like you ate, well, let me tell you what I
fucking did, Chris.
Speaker 2 (13:19):
Okay, but before you get into the food though, I
think I saw a picture of you posting about a
froze a is there is there a new spot in
town that I need to check out.
Speaker 1 (13:28):
It's from the same family, so Far's that own fucking
Cooper Lounge, terminal bar. They own Billies In and we
love Billy's In because they've been an institution in the
community forever. They own Edgewater Beer Garden. That group, I
think it's called Capital City Woodloogo. Yeah. They they took
over the Schoolyard, which is caddy cornered to eleven Deli,
(13:50):
which is a part of our giveaway. If you're listening
to this, go get in the giveaway. We're giving away
sandwiches and wheat. You really can't beat it with a stick.
But Schoolyard is the next iteration of that. And the
reno on that building is gorgeous. It's gorgeous on the inside.
The food is mediocre at best, which I think, you know,
(14:12):
kind of falls in line with the rest of their concepts.
But their froze real nice, Clark real nice. The froze
is strong, very strong. And then yeah, I think you know,
besides that, I've eaten thirty two burritos in the last
eight days, trying to find the best burritos and the
(14:33):
best bang for your buck. I posted our first results
of the fast casual chains yesterday. Renegade Burrito beat out Chipotle,
Illegal PiZZ and Santiago's. Santiago's has lost every bit of
their fastball, every bit of it like ten years ago. Obviously,
their salcea still slaps and the green chili doesn't suck.
(14:53):
But there's nothing about that restaurant that you should like
be like, oh fuck, yeah, I'm getting Antiago today. It's
kind of like a pizza party for a tech company.
It's like, yeah, you're undermade a zillion dollars and all
you got was this fucking pizza party. That's kind of
where I put Santiago's in Chipotle in Illegal Pizza now
because they just skimp on the quality ingredients. And Renegade
(15:15):
had this like these chunks of steak that were marinated
in fucking jalapenos and like these other juices, so it
had a little bite to it, and you know, Mike
cajun ass loves that little spice and that with a
little of the red sauce on top. I was like, Okay,
this dog will hunt. But Chris, let me tell you
about a burrito that the community put me on that
(15:35):
is unsuspecting. It's across the street from FIDOI on Federal.
It's Mama Sita's. The burrito is it's twice the size
of my head. Like we spoke about Renegade's brito being
a big one, a behemoths the bang for the buck,
Mama Sita's tenfold that, and it's a one shop, one
stop shop. And then right as I'll sitting there, you know,
(15:56):
smoking my pen in the corner, ghosting it so as
to not drawing it tension to myself, I ate a burrito,
was sitting there and enjoying the salsa bar, and about
nine pigs come in, Like I was like Jesus Christ.
I was like, there's probably like this light haze coming
out of my shirt. And I got a fucking Pacifico
and I'm fucking burrito right there in my lap, and
(16:17):
I was like, I gotta get out of here while
these cops are here. And so I just walked out
and did the long loop back to my car. But
I took that burrito to go and I reheated it
at home. I mean that and Labocaza out on Peoria Street,
that one fucking is a banger. I tried so many
burritos and so many fell short of mention, and I'm
(16:37):
not gonna sit here and cast aspersions. Oh went off,
you know, mom and pop shops. Santiago's business ain't hurting
because this podcast talks shit about it. But I've been
eating to my heart's content in a Mexican flair over
the last eight days.
Speaker 2 (16:53):
Yeah, number one, I think like Santiago is the legal piece,
and some of those they just ride their name.
Speaker 1 (16:59):
Yeah at this point.
Speaker 2 (17:01):
Yeah, and especially you know, post COVID and everything, when
the costs of things go up, I feel like they've
I feel like the quality is really lacking, even more
so now. And then I didn't see that story going
the way it went with the five oz coming in
while you were a ghost, and I thought you were
(17:21):
going to talk about you like you trusted a fired
or something after all these burritos.
Speaker 1 (17:25):
Oh No, I'm still not trusting a fart. In this
day and age, Chris, it's almost like football season Sundays
where I'm just gonna go to the restroom and just
I'm not even chancing it. And with us being in
the linen season, I can't be ruining a pair of
breeches that's a blowout.
Speaker 2 (17:40):
That's a blowout for sure. But where did you Where
did you take your parents?
Speaker 1 (17:44):
Like I had the whole family in town, I had
the Arizona Wilson's, I had the Mississippi Wilson's, and I
had Mama Bear aka Miss Shifflet. We want docs full names.
But you know, they've been out here a plethora of times,
and so we're trying to find a couple new spots.
Like everybody, we've done Tavernetta and hop Alley, and while
everybody loves them, you know, we wanted to just try
(18:07):
something new. You know, we've done Coperto, We've done Tavernetta
in the Italian Game, We've done hop Alley, We've done
You on one Ton, We've done Macfam, We've done Keiks,
We've done a lot of those institutions, places that we
really stand by. And so I was just trying to
find a cool hip spot for us to go. So
we went to ACE Eat Serve, and you know, despite
(18:29):
them being in their sixties, these folks are still having
a hoot and a holler. Cocktails are flowing. The happy
hour menu at ACE is not to be slept on.
And oftentimes, you know when places have been around for
five ten years. Everybody wants to shiny new toy syndrome. Yeah,
they are tried and true and they have approachable yet
(18:50):
fun and then they have some classic dishes like your
beef and broccoli, like you're very normal, Like for Mississippi
that doesn't want spice, they can get that. But then
we also had you know, lobster shrimp soup dumplings, We
had crab rain goon cheese, mozzarella sticks, we had potstickers,
just you know, basic betties. And then we had some
(19:12):
fun stuff, you know, like tuna tataki, spring rolls and
stuff like that. But the cool part about it was
you give these old men. You know, both dads were
like wet, we beat our son's ass up until you know,
ex age fifteen sixteen, and you remember that ride of passage,
whether you played basketball and you dunked on your dad
(19:34):
or beat them in one on one in the driveway
for the first time. I still did this day. Remember
beating Jeff for the first time on the ping pong
table in our garage growing up. Well, I was talking
a little bit of mad shit at the table. Maybe
it was the cocktails. Shout out to the Zuma wonderful beverage,
mescal U zoo delightful. My dad beat me like a drum,
(19:57):
like a I mean, we were just playing to a
so we could circulate the players in the game from
the family. I got six three sixty four. Thought I
was being cute spinning the ball with the serve, and
I'm not a bad player, like I can beat the
average American. And then he just turned it on and
just started just like overhand. He looked like Carlos Alvarez,
(20:19):
just fucking running me ragged and beat me like a
step child, even though I came from his balls. It
was hilarious. And you know, it didn't help that I
had hiked like fifteen miles. Everyone knows I'm peak athlete.
We did a little long hike my mom and had
a hip replacement a couple of years ago, so we
didn't do like a large elevation climb. But we went
(20:42):
down to Waterton Canyon to see if we could find
some big horn sheep, but ended up just having a cool,
you know, five mile walk around you know, the canyon
and whatnot. And then Sunday may have been our best
bite of the day. Chris, I got a fucking foot
long Glizzie as the Mets were beating the Rockies' asses
stadium dog Dude, the Jumbo Rocky Dog. It's just like
(21:05):
it didn't matter if our team sucks ass. And obviously
we've now just become kind of like a cuckold where
we watch as other people just like rem us to
death on the field and every away team like fills
the stadium. The let's go manch, let's go Mets, chance
rang through the fucking stadium as Pete Alonzo hits the
(21:26):
ball out of the park. Fucking wand Soda goes three
for three through five innings. But with the weather finally
being nice, you know, on Sunday, sun was out, it
was a great time, just kind of getting to do
some family bonding and goofing off. But I also do
the Botanic Gardens, which is easily a top three place
to eat mushroom capsules and or just puff tough and
(21:47):
walk around. So it was really more of a wholesome
weekend of you know, physical activities, getting outside and enjoying
the family rather than it was like, oh, let's showcase
all of the top to your cuisine. But we still
ate well and had a big time.
Speaker 2 (22:04):
No, it sounds sounds awesome, dude, And that was that
reminded me like, I haven't been to Acy and Served
in a while, and their cocktail game is pretty fucking
stromp It's pretty to say. I gotta say, it's funny.
Ping Pong's kind of like a shooting pool. You know,
there's that fine line of like a little bit of
booze and you're you're a professional.
Speaker 1 (22:25):
It's like bowling too. You feel like a bowl three hundred.
It's the butter zone as we call it.
Speaker 2 (22:30):
Yeah, yeah, and you can quickly fall out of that zone.
Shout out. Shout out to your dad for beating your ass.
Speaker 1 (22:37):
They're proud of him and it probably helped a little
bit that So what do we do? We That was
the day we went on the hike. We went to
lunch of King of Wings because my dad loves King
of Wings, literally loves it and understandably. So yeah, so
we went to King of Wings. Everyone went and took
a nap and we got together for supper. But my
dad and I feel like every time someone from the
South comes out, they're like, I just want an ice
(22:58):
called curse. That's you know, fresh from the tap. Or whatever,
like I want that closest to the source, you know.
Same for the edibles and the weed. I got family
weed for him as well. But he must have had.
We grabbed those snub nosed bottles, you know, from cores
with the banquets. He drank three of them all the
way from the hike to lunch. He was like, we
(23:20):
grabbed him at a six pack at seven eleven or whatever.
He slugged him. He was like, oh yeah, so he
was feeling himself right after a sake flight at Ace
beat me like a drum. It was so much fun.
I mean, it's and you know, we jest a lot
about oh man, the South, this and that. I don't know,
I want to go back, but having them come out
here makes me like, oh man, I kind of want
(23:41):
to see him again. I want to hang out with
them a little more, but god damn it, I don't
want to have to go to Mississippi to do it.
So maybe I mince the family to come out when
the weather's a little cooler, do a little bit more
nature shit, when with some yellow leaves in autumn. But Chris,
it was a good time. Nice. Yeah.
Speaker 2 (24:00):
Did you happen to find time to watch last week's
episode of Top Chef.
Speaker 1 (24:04):
Chris I did. I did also shout out to Sarah Abel,
so if you don't watch it on Thursday night, don't
look at her fucking Instagram stories because she will tell
you exactly who made it. She was so proud of
some of her friends from making to the finale. I
kind of already knew, and after our conversations last week,
we were kind we kind of knew as well, you know,
(24:27):
and the finale, I think all three of those people.
Hopefully they all come up to Aspen, because it looks
like this season, with the Food and Wine Classic being
pushed back a week, will finish before we go up there,
so we won't have to bother the finalists to find
out who won. But hopefully they're all still there and
represented rather than just the winner, whomever that may be.
Speaker 2 (24:50):
This Thursday, dude, I feel like we need to get
the lowdown on why everyone's so emotional. Like Tom a'most
started crying on the last episode. I think Kristen cried again,
Like the season, the season must be touching some people differently, and.
Speaker 1 (25:07):
Maybe it's you know, they've just become you know, they
foster those relationships with the chefs participating a little bit
more than they had in seasons past. I don't know,
but we'll have to ask. Yeah, oh yeah. And that's
the truth though, Like if you spend thirty eight days
and then you have to be the bearer of bad news,
it stinks. You don't want to be the one that
(25:27):
poo poos or like, yeah, the torch of someone that's
been working towards this and is striving to you know,
like it's the top Chef will change your life. And
we heard Manny our friend of ours and shout out
to chef and the team at Riot Barbecue that recently opened.
We talked briefly about it last week, I believe. But yeah,
like that show can change your life, whether it's winning
(25:50):
money and the quick fire challenges, winning it nationally, or
just being you know, kind of getting into that circle
of It's kind of like those realities shows where you know,
once you go on The Bachelor, then you know you're
kind of it opens up. You get to do Bachelor
in Paradise, or your Instagram following grows mightily to where
(26:11):
you can move to San Diego and just pump iron
and be a prick. But with chefs. It kind of
humanizes everybody and shows both sides, not only your culinary
skill set, but shows you who your personality is, who
you are as a person. And you know, if it's
well received, the next thing, you know, you may be
a judge on Chopped like Joe Sasto, you know, or
(26:32):
you may be doing these collab dinners, you know, for
Food Network or for you know, Bravo, And like Ali
was the guest judge in Milan. Shout out to Ali,
friend of the program, you know party or Annassma with
us two years ago, and so it kind of it
can create a whole new stratosphere for you to launch
(26:52):
your career into. And so maybe it's just something as
small as that. And they hate to see chefs go.
Speaker 2 (26:59):
Dude, can't believe Bailey had the cohonas to Brulai some
gorgon zola again. I thought when when she said she
was doing that, I thought, for sure, I was like,
that's a risky move. Like but I mean, like it's
kind of awesome having that much confidence in yourself, knowing
that like you can do this again and they'll like it.
Speaker 1 (27:21):
Well, I mean, and while they did like it, you
saw who got picked before her to go to the finale,
so it kind of came down to it, and it
went right back to what we spoke about last week
was is Caesar doing too much? Is he too busy
on a plate, trying to do too many things and
just making you know, getting eighty percent, you know, instead
(27:42):
of focusing on fewer ingredients or you know, more straightforward
thought out concept. Does he go too broad? And you know,
and Bailey, you know, she she danced with the devil
and it paid off. Brulay and Gorgonzola sounds so interesting.
And as someone who loves cheese and needs to get
blocked up because of all the burritos, I may have
(28:04):
to grab the dap torch and give it a whirl myself.
Like the finale is gonna be a doozy and literally
any three can win. And that's one cool thing about it.
It's not it's not like Survivor where it's like, now,
show us your full body of work. You know, it's
what have you done for me in either this episode
or over the combination of a two hour finale, you know,
(28:24):
like it's the body of work that is right in
front of you right then, not the full seed season scope,
so it's anyone's race. But at the same time, you
have Shuai, I have Tristan, and Sarah's obviously cheering on Bailey,
so you know, and I wouldn't be disappointed. I think
all three are very deserved, deserving.
Speaker 2 (28:44):
Same there's probably like eight or nine of them that
are really deserving.
Speaker 1 (28:48):
Yeah, Like you know, and I feel I'm curious to
see who will be the Sioux chefs for all of them.
But we'd also be remiss if we didn't give a
shout out to Red Gerard, a Colorado native Olympian gold
medalist X Games winner as well. I think who had
a guest appearance on the episode of Milan with Ali.
It was awesome, It was It was a star studed episode.
(29:10):
Between that and Tires, the new season of Shane Gillis's
comedy Sketch Comedy. I thought it was a great week
of television. And now that I am down to only
two parents in town, Chris, I can kind of fucking
put my feet up and relax a little bit.
Speaker 2 (29:26):
Yeah, take a load off.
Speaker 1 (29:27):
I'm gonna watch the rest of the season. Yeah, because
this season's got a lot more episodes. They bankrolled it
a little bit. They've got fucking the dude that was
in the show Wings as Shane's dad love of barstool
representatives is in it as well.
Speaker 2 (29:47):
I mean, dude, it's a fucking hysterical the uh what
was his name? What's the motivational speaker.
Speaker 1 (29:56):
Bowers Brock Buyers or something.
Speaker 2 (30:01):
Yeah, that shit was hilarious.
Speaker 1 (30:04):
Cut there's some good television, and obviously we're about to
get into kind of the heat of the seat the
summer where most of the TV shows have finished their seasons.
So just having something we can watch is always entertaining.
And some's sad to see Top Chef is wrapping up,
But my mom said that take this with a grain
(30:26):
of salt. We don't necessarily know if she's got a
good finger on the pulse for good television, but she's
liking the Martha Stewart and Chef Jose Andreas show. Yes,
Chef I know, so I may give that a whirl.
And then I think the what's that show with Alex Gornicelli.
That's where they're in the villa and Italy where they
(30:49):
bring those chefs out there and they have to kind
of cook. That new season I think is coming out
in the coming weeks. So while you know some doors
are closing, it means some doors may be opening. So
we'll keep people posting on quality television watching. But I mean,
I don't know, is there anything else worth watching out there?
(31:09):
I don't know.
Speaker 2 (31:11):
We started watching this Better Sister on Amazon. Okay, it's
pretty damn good. There's it's like a murder mystery type thing.
Speaker 1 (31:23):
It's on Amazon. Yeah, okay, And how do you give.
Speaker 2 (31:28):
A shout out? We watched The Residents over the last
couple of weeks. It's a show on Netflix about like
a murder in the White House. It's fucking hysterical.
Speaker 1 (31:39):
I enjoyed it. I've been trying to just try new
shows that are critically or social media acclaimed, and I
can't get into them, like Sirens with the Lady from
season two of White Lotus and Julianne Moore or I
think that's who it is, Yeah, Julianne Moore and Kevin Bacon.
(32:01):
I just can't get It's like it's the laziest writing ever,
The Residents to be satirical about, Like this.
Speaker 2 (32:10):
Is really fun writing, and like there's some funny characters
on it, Like I think I think you would like
that if you watch one episode.
Speaker 1 (32:17):
Of it, all right, and how many episodes would you
say that you give before calling it like you're like, okay,
I'm out, uh.
Speaker 2 (32:30):
Two to three?
Speaker 1 (32:32):
Okay, I think I'm one to two. Like, if I'm
on the fence after one, I'll try a second one.
And if you don't bring me back in too at
least middle of the road on the second one, I'm
fucking out. Yeah.
Speaker 2 (32:43):
I feel like there's there's most of the time I
know about the second one, but there's been a show
or two where I've given it a third and I've
come back around.
Speaker 1 (32:55):
All right, Fuck you got me. The Residence on Netflix
is something worth watching. If y'all don't lie it, send
Chris a DM directly. Do not flood our dms, but
flood our dms and our comments because we're doing a
giveaway all week long with our friends from Levin Delli
and our new sponsors from Nobo's Dispensary right there at
ninth and Lincoln, and we may have to do a
(33:17):
little sprinkling of some flower Union gummies. My family loved
those things. I was talking with the team over at
Oasis Dispensary about them because they have them there and
they're twenty four bucks, and so they're like, we want
to try something, And even the staff was glowing about them,
and so I knew I wasn't the only one that
was digging them, or that you and I weren't the
(33:38):
only ones, because everybody we've spoken to, we've done two
giveaways with them, and everyone's like, where can I go
back and get those? The Flower Union edibles are popping
like a motherfucker, And I mean, you eat a gummy
bear and you want to fucking watch a little funny
show on Netflix, you really can't beat that.
Speaker 2 (33:55):
Comba No, and those gummies like, not only is the
high really nice and easy, but the taste like they
taste good. They don't taste sugary. They taste like fucking
dank weed.
Speaker 1 (34:08):
I love them, yeah, and it kind of keeps you
tempered from having to go out there and eat like
twelve of them. As the buzz is subtle, it works,
lasts about the same as the puffing tough on a bowl,
and if you wanted that buzz to last a little longer.
Fucking pop two pop two O. And we're talking with
John on spatafora the guy behind the brand on Thursday's episode,
(34:32):
It's gonna be fucking awesome.
Speaker 2 (34:34):
Hell yeah, I highly recommend popping two of those and
going to see the Mission Impossible.
Speaker 1 (34:40):
Ooh you went and saw it.
Speaker 2 (34:42):
Yeah, after popping two of those and it was delightful.
I downed a large popcorn sucked down a coat because
you've got to get a soft drink and popcorn at
the movies.
Speaker 1 (34:50):
You've got it. The coca Cola hits at a fucking
movie theater just as hard as McDonald's. And maybe because
it's a little chillier in there, and like your mind
is a different wavelength, like you're like, it's not like
you're going out to party where that first cocktail hits, Like, Oh,
I'm about to go to a party. I want to
have a little libation beforehand, or like pregaming, like with
a bump or whatever. This is what that is? That
(35:12):
is that same you fork? It triggers my mind, like, oh,
I got two and a half hours of good times ahead,
and if I have to, I'm gonna use my catheter
like Donald Trump. Just tie that bitch to my leg
and piss down it so I don't miss anything.
Speaker 2 (35:26):
Yeah, I highly recommend the Fire Union as or dr
before Mission Impossible.
Speaker 1 (35:32):
Couldn't agree more. That's a great call. It's really perfect
for any situation, and we're gonna let some chefs know
about it next week when we pass them out at Aspen.
In Aspen at the Food and Wine Classic, Chris, did
we miss anything? If we thought we covered TV food,
we ate hanging out with the family. I still have
a hernia. Shout out to me powering through hiking with
(35:54):
a hernia. I'll get it repaired after the big eat.
Speaker 2 (36:00):
Ooh all right, Yeah, might have a couple of flare
ups in the next week or so.
Speaker 1 (36:07):
It does, you can't feel it. It's like a upagl
harnie or something of that nature. It doesn't impact me.
It just hinders my ability to work out, so I
can't go to the gym right now. So anyone, if
anyone's calling me fat online, just know you're picking on
someone that's injured and hurt and sick.
Speaker 2 (36:30):
That's right.
Speaker 1 (36:31):
Yeah, Well, y'all, Hey, we have great episodes back to
We have two interviews already locked in, and next week
we're gonna be boots on the ground recording in Aspen
for the Food and Wine classics. So get ready. The
gauntlet has just begun, and shout out to us. We're
dropping podcasts on a regular basis. We're fucking geniuses. Let's go,
(36:53):
Let's go until next episode. Y'all, Stay high, stay hungry
Speaker 2 (36:57):
Ping pong cheers, yours
The suppression of the use of marijuana, and La fosse
is looking behind it are the most important jobs is
talking in nineteenth day the records on marijuana.
Speaker 2 (00:21):
And the Washington Office Artonic Division actually build a small
former like this today they built pattern.
Speaker 1 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside. One of the most amazing
plants we've ever discovered, the pot talking, the trippers, the
glass coopers, the hip books, all gathered in secrecy, and
the Flying Eye as a company. Welcome back, ladies and
(00:52):
gentlemen to another week of stoned epetite with your host
has always it's me Kep. And across the digital podcast studio,
I got old CBCB how are you, Buba.
Speaker 2 (01:03):
I love the sound of that digital podcast studio. It
sounds professional. I'm doing all right, you know, just experiencing
some minor aches and pains from weekend outings, but overall
I'm doing great, and we're getting closer and closer to
our Super Bowl.
Speaker 1 (01:20):
Yeah. We're ten eleven days in counting, I think, is
that right? Ten days in counting until the Food and
Wine Classic and Aspen returns in Colorado. Is the epicenter
of the food world. It's going to be a hoot
and holler, as is this episode and next our next episode,
we'll have a little insider's knowledge of how we do
(01:42):
food and wine Classic. We'll be sitting down with Scott
McDowell aka Strategic Scott, to talk about the ancillary festivities,
the grand tasting, and all the kit and kaboodle that
goes along with Aspen. But this episode today, we're going
to recap the week that was Best Bites. We had
family in town. Chris. You mentioned you were sore. I
(02:02):
am as well, because as you know, I'm an avid hiker,
so I got out there this weekend and we'll dive
into all that and a little family recap and some
of the nitty gritty from the all that happened and
unfolded over the weekend, including protests and things of that nature.
But before we dive into that, we want to give
a shout out to our new sponsors, Nobo Dispensary located
(02:26):
at ninety seventy Lincoln Avenue. You may have seen their
social media posts. We did a giveaway to draw some
attention to their dispensary. Not only do they have a
wide array of products, but they also have friendly fucking prices.
They are brand new on the scene, so while we
do mention they have great prices, especially on products like
(02:47):
Moroccian Skyland canteen dialed in gummies sevent ten. They will
also be turning in some old brands and bringing out
some new ones, so you will be able to load
up stock up on all of your favorites as well
as some new brands. Shout out to the little necks,
the dabs and the rigs and the things of that nature.
(03:08):
You can get the whole kit and kaboodle at nine
to seventy Lincoln. But my favorite part is the staff.
I was in there just the other day. I was
stalking up. As you know, we bring gifts to all
of our friends up in the Aspen, and so if
I'm gonna buy, you know, fuck tons of cartridges and gummies,
I want to at least make the dollar go a
little further, and that is exactly what Nobo does. And
(03:30):
the staff was so kind as to put me on
some new products that I hadn't tried. You know, some
of those that look like nerds gonna be clusters, but
in the you know, in the cannabis form, so you
should check them out as well. And you know, as
we alluded to shout out to our friends over at
Moroki and Fat Grams Award winning Flower Award winning vapes,
(03:51):
they really are the best in show. And while you
can find them across the city and across the state
and different dispensaries like Golden Meds the Dab, you can
find them at the Joint over in the Highlands. I
thoroughly recommend grabbing him from Nobo and those things pack
a punch. We shared them with some chefs over at
the Big Eat. Chris is ripping and gripping and ripping
on one as we speak. We shared them with some chefs.
(04:14):
We almost set up a Coulforaple of fire Alarms because
we were puffing tough and having a good time. You
will too with Moroaki Brands. Thanks to our sponsors for
this episode. I'm sorry if I said the F word
in that ad read, but get ready some about say
the C word like ten fucking times. Let's start with Chris.
Best thing is you ate this week? All right?
Speaker 2 (04:32):
Well, I'm guessing like we got to start off with
the food Festival season kicking off Thursday night, you know,
we did that podcast right before, but now we're on
the obstinate end of it and we got to talk
about some of those bites and banger.
Speaker 1 (04:47):
It was a banger, dude.
Speaker 2 (04:48):
In the new location. I really enjoyed it. Like at
you know, at first, like I didn't even look upstairs
when I came in, and I was like, oh shit,
this is kind of tiny. But then you look upstairs,
there's food all around, and then there's another little off
room where there's food. It was great, it was it
was an exceptional party. I gotta give a shout out.
(05:09):
I mean, uh, alma Fonfina with a little tuna tsada
up there, come on.
Speaker 1 (05:16):
I mean, I thought Roz and the team from Tchikida
slash Lucinia bringing the fucking port to Mally was exceptional
and we'd be remiss, you know. Obviously these are some
of the select bites. In the secondary room. Al Trea
with the fucking payea it is always a hit. Not
only is it photogenic, but it's delicious as shit. I mean,
and you really there was a litanya great bites. I
(05:38):
think Yan Yacht and the team from BoNT and Butter
they may have won my favorite bite of the night
if we don't count the seven hundred grams of caviar
Johnny shoved down my throat like I was a ballgag.
Speaker 2 (05:52):
But that's Molly was really good, right, was really good.
Speaker 1 (05:56):
The Hikima shrimp taco from yan Yak which is dan
Da on social media. You can find them on colfax.
I thought that thing fucked so hard, Chris, I mean, shit,
put a belter on my neck. It was so good.
Speaker 2 (06:09):
Also, and I correct me if I'm wrong, but I
think Levin Deli had the potato salad.
Speaker 1 (06:15):
No, they had the meatballs, didn't they.
Speaker 2 (06:18):
Oh that's right, the meatballs. Who God damn it. I
can't believe I'm forgetting this, but somebody had this potato
salad which was like next level potato salad. I don't
know what the fuck they did to it. And I'm ah, fuck, now,
it makes no sense that I'm mentioning that. But anyways,
it was a hell of a potato salad. And I
was going back to the Paiaia. I feel like we
(06:41):
snucked snuck in there right at the right time, Like
we got that burnt little crispy rice on the bottom.
I mean, that's my favorite dude.
Speaker 1 (06:50):
They kill it obviously during the summers on Saturdays for
those that obviously may have missed the festivities. This would
be bad radio to sit here and just talk about
food you can't get. But they do pie on the
patios in the summertime, and I swear to God, those
crispy edges, Chris, Crispy edges, Chris. It really makes it
because it adds a little more texture, and then there's
(07:12):
like monk fish, and there's shrimp, and there's muscles, so
it's a it's an elevated jumbalaya, and my white trash
ass loves jumbalaya. So pie really sets it to another
level with that texture and then a little bit more
that seafood salty, briny flavor. I was fucking happier than
a pig.
Speaker 2 (07:28):
And shit do that and tabernetto with Portinada I could
eat every day.
Speaker 1 (07:38):
They really kill it. I thought.
Speaker 2 (07:40):
I thought the event was a huge success, and I
loved the new location.
Speaker 1 (07:45):
Yeah, I thought the cra put on a wonderful festivities
for a great calls, which was the Colorado Restaurant Foundation.
They had a silent auction shout out to our buddy
Jeremy who always goes hunting for something they don't have. Well,
Hooters no longer like around. But they have so many
great things for such a great calls that you really
(08:05):
can't go wrong, whether you're just buying tickets to these
events or you're you know, supporting it through running up
the auction price on some really cool products. You know,
it's a good time and it's for a great cause.
My only disappointment of the whole evening was that I
had to leave early because I have family in town
and I couldn't just be a shitty host and leave
(08:25):
them sitting at the house. And but I thought that
the party itself was it was a bang up job.
And my real disappointment was the Bennie Hannah guy who
they were just doing like a foe, like hitting the
things against the hot plate, like the blackstone for that
motherfucker to be toss and shrimp in the air like
we were sitting around at tepan' yaki.
Speaker 2 (08:47):
I mean, they could have gotten a blackstone in there,
you know. I mean, but yeah, the guy was just
like And the sad thing about it is I didn't
see a transition. I think home dude was flipping the
spatulas stuff for a good three hours.
Speaker 1 (09:02):
I mean that's muscle memory.
Speaker 2 (09:04):
At that point, I will say shout out to our
girl Denise, and also shout out to Dona Loka for
the savij because that was a hell of a bite.
Speaker 1 (09:15):
I mean, she kills it all the time. So if
you're looking to grab you know, if you want to
chase the itch, if you weren't able to make it
to the party, these are all restaurants in our backyard.
You know. Karne is wonderful. It's a it's a wonderful
spot to hit in Rhino. And speaking of patio parties earlier,
that's the patio you want to be on this summer
in Rhino. It's perfect people watching, the cocktails, martinis that
(09:38):
can be made table side. Fuck guacamole, shake me up
on martini table side and order some pecanya. Yeah yeah,
what was what else do you eat besides X? I
didn't see after that. I was on family duty.
Speaker 2 (09:51):
Okay, well, yeah, so this week I wanted to get
out there and get some food trucks in and I
happen to be looking through Instagram and I saw from
yon Oneton post a pic about a truck called Crazy Tie. Yeah,
I win and check that out Friday. And it's real simple,
like he does three different dishes and then crab cheese,
(10:13):
Wanton's that he folds himself, which they were fucking great,
and then egg rolls and a couple other side dishes.
But I just had the uh, I need to I
need to take a pronunciation class because I'm not going
to butcher this, but maybe you can help, Pad Sue Patsy. Yes,
(10:34):
that's it.
Speaker 1 (10:35):
It's a flatter noodle.
Speaker 2 (10:36):
Yes, yeah, yeah, it was delicious, dude, I gotta I
gotta give it to the guy. Really cool, really cool
food truck. It was really good. And then I happened
to go out to kind of Commerce City area and
I went to this Mexican restaurant called Casa del Rey
and it's been in business for shit, uh probably over
(10:59):
thirty five years. But they're starting a food truck called
Gilly's Food Truck. And it's from our boy Jesse and
his buddy that do Dose Greenos food truck. Oh yeah, family.
So they've like owned this restaurant. It's been their family
for generations and the restaurant is doing this as a
way to like honor their granddad who used to he
(11:22):
was like a postman, but he used to sell burritos
on the side, so he would go to like Broncos
Stadium and shit, And I gotta tell you, the Gilly
burrito fucks like real good.
Speaker 1 (11:33):
It's really been on a burrito hunt recently.
Speaker 2 (11:36):
I've seen that. I've seen that. So those were that
That's what I did.
Speaker 1 (11:40):
But it was fun.
Speaker 2 (11:40):
Like going out to a restaurant and then talking with
Jesse's mom, Tammy, you kind of heard like she just
talks about the people who come in who she's seen
from you know, three years old all the way to
college graduation, and you don't really see many places like
that anymore, but it but it's always so cool because
(12:02):
I know, you have those spots like back home, Mississippi
where like you know, you can go in there you'll
see some of the same faces that you saw when
you were a kid, and that's it's just wild. So
it was it was a cool day.
Speaker 1 (12:16):
And you know, if you forget sometimes when everyone's talking
about oh this is the best, that this is the best,
that that there's actually a community, a community that's you know,
been supporting restaurants and so you know, restaurants are passed
down like El Timrindo, which is you know, off cold
fact as well, and you know, like the Savory Vietnam
and we were talking about Yan Yacht and Bond Butter.
It's like these things are all, you know, community driven,
(12:39):
whether it's supporting family or supporting local businesses. And it's
really cool to hear those stories, and you know you're
doing the Lord's work when you tell those and write
about them in Westward and for those that are curious,
you can catch those every Friday, Chris drops Afreshee right
there in the Denver Westward. So if y'all want to
learn a little bit more about you know, restaurants that
deserve your you know, we speak about it every week,
(13:02):
we talk with our wallets, despite talking on this podcast.
And so the best way is not to start your
own podcast like us, we're idiots, but to go out
there and support the you know, the community and people
doing righteous shit and making great foods. So it sounds
like you ate, well, let me tell you what I
fucking did, Chris.
Speaker 2 (13:19):
Okay, but before you get into the food though, I
think I saw a picture of you posting about a
froze a is there is there a new spot in
town that I need to check out.
Speaker 1 (13:28):
It's from the same family, so Far's that own fucking
Cooper Lounge, terminal bar. They own Billies In and we
love Billy's In because they've been an institution in the
community forever. They own Edgewater Beer Garden. That group, I
think it's called Capital City Woodloogo. Yeah. They they took
over the Schoolyard, which is caddy cornered to eleven Deli,
(13:50):
which is a part of our giveaway. If you're listening
to this, go get in the giveaway. We're giving away
sandwiches and wheat. You really can't beat it with a stick.
But Schoolyard is the next iteration of that. And the
reno on that building is gorgeous. It's gorgeous on the inside.
The food is mediocre at best, which I think, you know,
(14:12):
kind of falls in line with the rest of their concepts.
But their froze real nice, Clark real nice. The froze
is strong, very strong. And then yeah, I think you know,
besides that, I've eaten thirty two burritos in the last
eight days, trying to find the best burritos and the
(14:33):
best bang for your buck. I posted our first results
of the fast casual chains yesterday. Renegade Burrito beat out Chipotle,
Illegal PiZZ and Santiago's. Santiago's has lost every bit of
their fastball, every bit of it like ten years ago. Obviously,
their salcea still slaps and the green chili doesn't suck.
(14:53):
But there's nothing about that restaurant that you should like
be like, oh fuck, yeah, I'm getting Antiago today. It's
kind of like a pizza party for a tech company.
It's like, yeah, you're undermade a zillion dollars and all
you got was this fucking pizza party. That's kind of
where I put Santiago's in Chipotle in Illegal Pizza now
because they just skimp on the quality ingredients. And Renegade
(15:15):
had this like these chunks of steak that were marinated
in fucking jalapenos and like these other juices, so it
had a little bite to it, and you know, Mike
cajun ass loves that little spice and that with a
little of the red sauce on top. I was like, Okay,
this dog will hunt. But Chris, let me tell you
about a burrito that the community put me on that
(15:35):
is unsuspecting. It's across the street from FIDOI on Federal.
It's Mama Sita's. The burrito is it's twice the size
of my head. Like we spoke about Renegade's brito being
a big one, a behemoths the bang for the buck,
Mama Sita's tenfold that, and it's a one shop, one
stop shop. And then right as I'll sitting there, you know,
(15:56):
smoking my pen in the corner, ghosting it so as
to not drawing it tension to myself, I ate a burrito,
was sitting there and enjoying the salsa bar, and about
nine pigs come in, Like I was like Jesus Christ.
I was like, there's probably like this light haze coming
out of my shirt. And I got a fucking Pacifico
and I'm fucking burrito right there in my lap, and
(16:17):
I was like, I gotta get out of here while
these cops are here. And so I just walked out
and did the long loop back to my car. But
I took that burrito to go and I reheated it
at home. I mean that and Labocaza out on Peoria Street,
that one fucking is a banger. I tried so many
burritos and so many fell short of mention, and I'm
(16:37):
not gonna sit here and cast aspersions. Oh went off,
you know, mom and pop shops. Santiago's business ain't hurting
because this podcast talks shit about it. But I've been
eating to my heart's content in a Mexican flair over
the last eight days.
Speaker 2 (16:53):
Yeah, number one, I think like Santiago is the legal piece,
and some of those they just ride their name.
Speaker 1 (16:59):
Yeah at this point.
Speaker 2 (17:01):
Yeah, and especially you know, post COVID and everything, when
the costs of things go up, I feel like they've
I feel like the quality is really lacking, even more
so now. And then I didn't see that story going
the way it went with the five oz coming in
while you were a ghost, and I thought you were
(17:21):
going to talk about you like you trusted a fired
or something after all these burritos.
Speaker 1 (17:25):
Oh No, I'm still not trusting a fart. In this
day and age, Chris, it's almost like football season Sundays
where I'm just gonna go to the restroom and just
I'm not even chancing it. And with us being in
the linen season, I can't be ruining a pair of
breeches that's a blowout.
Speaker 2 (17:40):
That's a blowout for sure. But where did you Where
did you take your parents?
Speaker 1 (17:44):
Like I had the whole family in town, I had
the Arizona Wilson's, I had the Mississippi Wilson's, and I
had Mama Bear aka Miss Shifflet. We want docs full names.
But you know, they've been out here a plethora of times,
and so we're trying to find a couple new spots.
Like everybody, we've done Tavernetta and hop Alley, and while
everybody loves them, you know, we wanted to just try
(18:07):
something new. You know, we've done Coperto, We've done Tavernetta
in the Italian Game, We've done hop Alley, We've done
You on one Ton, We've done Macfam, We've done Keiks,
We've done a lot of those institutions, places that we
really stand by. And so I was just trying to
find a cool hip spot for us to go. So
we went to ACE Eat Serve, and you know, despite
(18:29):
them being in their sixties, these folks are still having
a hoot and a holler. Cocktails are flowing. The happy
hour menu at ACE is not to be slept on.
And oftentimes, you know when places have been around for
five ten years. Everybody wants to shiny new toy syndrome. Yeah,
they are tried and true and they have approachable yet
(18:50):
fun and then they have some classic dishes like your
beef and broccoli, like you're very normal, Like for Mississippi
that doesn't want spice, they can get that. But then
we also had you know, lobster shrimp soup dumplings, We
had crab rain goon cheese, mozzarella sticks, we had potstickers,
just you know, basic betties. And then we had some
(19:12):
fun stuff, you know, like tuna tataki, spring rolls and
stuff like that. But the cool part about it was
you give these old men. You know, both dads were
like wet, we beat our son's ass up until you know,
ex age fifteen sixteen, and you remember that ride of passage,
whether you played basketball and you dunked on your dad
(19:34):
or beat them in one on one in the driveway
for the first time. I still did this day. Remember
beating Jeff for the first time on the ping pong
table in our garage growing up. Well, I was talking
a little bit of mad shit at the table. Maybe
it was the cocktails. Shout out to the Zuma wonderful beverage,
mescal U zoo delightful. My dad beat me like a drum,
(19:57):
like a I mean, we were just playing to a
so we could circulate the players in the game from
the family. I got six three sixty four. Thought I
was being cute spinning the ball with the serve, and
I'm not a bad player, like I can beat the
average American. And then he just turned it on and
just started just like overhand. He looked like Carlos Alvarez,
(20:19):
just fucking running me ragged and beat me like a
step child, even though I came from his balls. It
was hilarious. And you know, it didn't help that I
had hiked like fifteen miles. Everyone knows I'm peak athlete.
We did a little long hike my mom and had
a hip replacement a couple of years ago, so we
didn't do like a large elevation climb. But we went
(20:42):
down to Waterton Canyon to see if we could find
some big horn sheep, but ended up just having a cool,
you know, five mile walk around you know, the canyon
and whatnot. And then Sunday may have been our best
bite of the day. Chris, I got a fucking foot
long Glizzie as the Mets were beating the Rockies' asses
stadium dog Dude, the Jumbo Rocky Dog. It's just like
(21:05):
it didn't matter if our team sucks ass. And obviously
we've now just become kind of like a cuckold where
we watch as other people just like rem us to
death on the field and every away team like fills
the stadium. The let's go manch, let's go Mets, chance
rang through the fucking stadium as Pete Alonzo hits the
(21:26):
ball out of the park. Fucking wand Soda goes three
for three through five innings. But with the weather finally
being nice, you know, on Sunday, sun was out, it
was a great time, just kind of getting to do
some family bonding and goofing off. But I also do
the Botanic Gardens, which is easily a top three place
to eat mushroom capsules and or just puff tough and
(21:47):
walk around. So it was really more of a wholesome
weekend of you know, physical activities, getting outside and enjoying
the family rather than it was like, oh, let's showcase
all of the top to your cuisine. But we still
ate well and had a big time.
Speaker 2 (22:04):
No, it sounds sounds awesome, dude, And that was that
reminded me like, I haven't been to Acy and Served
in a while, and their cocktail game is pretty fucking
stromp It's pretty to say. I gotta say, it's funny.
Ping Pong's kind of like a shooting pool. You know,
there's that fine line of like a little bit of
booze and you're you're a professional.
Speaker 1 (22:25):
It's like bowling too. You feel like a bowl three hundred.
It's the butter zone as we call it.
Speaker 2 (22:30):
Yeah, yeah, and you can quickly fall out of that zone.
Shout out. Shout out to your dad for beating your ass.
Speaker 1 (22:37):
They're proud of him and it probably helped a little
bit that So what do we do? We That was
the day we went on the hike. We went to
lunch of King of Wings because my dad loves King
of Wings, literally loves it and understandably. So yeah, so
we went to King of Wings. Everyone went and took
a nap and we got together for supper. But my
dad and I feel like every time someone from the
South comes out, they're like, I just want an ice
(22:58):
called curse. That's you know, fresh from the tap. Or whatever,
like I want that closest to the source, you know.
Same for the edibles and the weed. I got family
weed for him as well. But he must have had.
We grabbed those snub nosed bottles, you know, from cores
with the banquets. He drank three of them all the
way from the hike to lunch. He was like, we
(23:20):
grabbed him at a six pack at seven eleven or whatever.
He slugged him. He was like, oh yeah, so he
was feeling himself right after a sake flight at Ace
beat me like a drum. It was so much fun.
I mean, it's and you know, we jest a lot
about oh man, the South, this and that. I don't know,
I want to go back, but having them come out
here makes me like, oh man, I kind of want
(23:41):
to see him again. I want to hang out with
them a little more, but god damn it, I don't
want to have to go to Mississippi to do it.
So maybe I mince the family to come out when
the weather's a little cooler, do a little bit more
nature shit, when with some yellow leaves in autumn. But Chris,
it was a good time. Nice. Yeah.
Speaker 2 (24:00):
Did you happen to find time to watch last week's
episode of Top Chef.
Speaker 1 (24:04):
Chris I did. I did also shout out to Sarah Abel,
so if you don't watch it on Thursday night, don't
look at her fucking Instagram stories because she will tell
you exactly who made it. She was so proud of
some of her friends from making to the finale. I
kind of already knew, and after our conversations last week,
we were kind we kind of knew as well, you know,
(24:27):
and the finale, I think all three of those people.
Hopefully they all come up to Aspen, because it looks
like this season, with the Food and Wine Classic being
pushed back a week, will finish before we go up there,
so we won't have to bother the finalists to find
out who won. But hopefully they're all still there and
represented rather than just the winner, whomever that may be.
Speaker 2 (24:50):
This Thursday, dude, I feel like we need to get
the lowdown on why everyone's so emotional. Like Tom a'most
started crying on the last episode. I think Kristen cried again,
Like the season, the season must be touching some people differently, and.
Speaker 1 (25:07):
Maybe it's you know, they've just become you know, they
foster those relationships with the chefs participating a little bit
more than they had in seasons past. I don't know,
but we'll have to ask. Yeah, oh yeah. And that's
the truth though, Like if you spend thirty eight days
and then you have to be the bearer of bad news,
it stinks. You don't want to be the one that
(25:27):
poo poos or like, yeah, the torch of someone that's
been working towards this and is striving to you know,
like it's the top Chef will change your life. And
we heard Manny our friend of ours and shout out
to chef and the team at Riot Barbecue that recently opened.
We talked briefly about it last week, I believe. But yeah,
like that show can change your life, whether it's winning
(25:50):
money and the quick fire challenges, winning it nationally, or
just being you know, kind of getting into that circle
of It's kind of like those realities shows where you know,
once you go on The Bachelor, then you know you're
kind of it opens up. You get to do Bachelor
in Paradise, or your Instagram following grows mightily to where
(26:11):
you can move to San Diego and just pump iron
and be a prick. But with chefs. It kind of
humanizes everybody and shows both sides, not only your culinary
skill set, but shows you who your personality is, who
you are as a person. And you know, if it's
well received, the next thing, you know, you may be
a judge on Chopped like Joe Sasto, you know, or
(26:32):
you may be doing these collab dinners, you know, for
Food Network or for you know, Bravo, And like Ali
was the guest judge in Milan. Shout out to Ali,
friend of the program, you know party or Annassma with
us two years ago, and so it kind of it
can create a whole new stratosphere for you to launch
(26:52):
your career into. And so maybe it's just something as
small as that. And they hate to see chefs go.
Speaker 2 (26:59):
Dude, can't believe Bailey had the cohonas to Brulai some
gorgon zola again. I thought when when she said she
was doing that, I thought, for sure, I was like,
that's a risky move. Like but I mean, like it's
kind of awesome having that much confidence in yourself, knowing
that like you can do this again and they'll like it.
Speaker 1 (27:21):
Well, I mean, and while they did like it, you
saw who got picked before her to go to the finale,
so it kind of came down to it, and it
went right back to what we spoke about last week
was is Caesar doing too much? Is he too busy
on a plate, trying to do too many things and
just making you know, getting eighty percent, you know, instead
(27:42):
of focusing on fewer ingredients or you know, more straightforward
thought out concept. Does he go too broad? And you know,
and Bailey, you know, she she danced with the devil
and it paid off. Brulay and Gorgonzola sounds so interesting.
And as someone who loves cheese and needs to get
blocked up because of all the burritos, I may have
(28:04):
to grab the dap torch and give it a whirl myself.
Like the finale is gonna be a doozy and literally
any three can win. And that's one cool thing about it.
It's not it's not like Survivor where it's like, now,
show us your full body of work. You know, it's
what have you done for me in either this episode
or over the combination of a two hour finale, you know,
(28:24):
like it's the body of work that is right in
front of you right then, not the full seed season scope,
so it's anyone's race. But at the same time, you
have Shuai, I have Tristan, and Sarah's obviously cheering on Bailey,
so you know, and I wouldn't be disappointed. I think
all three are very deserved, deserving.
Speaker 2 (28:44):
Same there's probably like eight or nine of them that
are really deserving.
Speaker 1 (28:48):
Yeah, Like you know, and I feel I'm curious to
see who will be the Sioux chefs for all of them.
But we'd also be remiss if we didn't give a
shout out to Red Gerard, a Colorado native Olympian gold
medalist X Games winner as well. I think who had
a guest appearance on the episode of Milan with Ali.
It was awesome, It was It was a star studed episode.
(29:10):
Between that and Tires, the new season of Shane Gillis's
comedy Sketch Comedy. I thought it was a great week
of television. And now that I am down to only
two parents in town, Chris, I can kind of fucking
put my feet up and relax a little bit.
Speaker 2 (29:26):
Yeah, take a load off.
Speaker 1 (29:27):
I'm gonna watch the rest of the season. Yeah, because
this season's got a lot more episodes. They bankrolled it
a little bit. They've got fucking the dude that was
in the show Wings as Shane's dad love of barstool
representatives is in it as well.
Speaker 2 (29:47):
I mean, dude, it's a fucking hysterical the uh what
was his name? What's the motivational speaker.
Speaker 1 (29:56):
Bowers Brock Buyers or something.
Speaker 2 (30:01):
Yeah, that shit was hilarious.
Speaker 1 (30:04):
Cut there's some good television, and obviously we're about to
get into kind of the heat of the seat the
summer where most of the TV shows have finished their seasons.
So just having something we can watch is always entertaining.
And some's sad to see Top Chef is wrapping up,
But my mom said that take this with a grain
(30:26):
of salt. We don't necessarily know if she's got a
good finger on the pulse for good television, but she's
liking the Martha Stewart and Chef Jose Andreas show. Yes,
Chef I know, so I may give that a whirl.
And then I think the what's that show with Alex Gornicelli.
That's where they're in the villa and Italy where they
(30:49):
bring those chefs out there and they have to kind
of cook. That new season I think is coming out
in the coming weeks. So while you know some doors
are closing, it means some doors may be opening. So
we'll keep people posting on quality television watching. But I mean,
I don't know, is there anything else worth watching out there?
(31:09):
I don't know.
Speaker 2 (31:11):
We started watching this Better Sister on Amazon. Okay, it's
pretty damn good. There's it's like a murder mystery type thing.
Speaker 1 (31:23):
It's on Amazon. Yeah, okay, And how do you give.
Speaker 2 (31:28):
A shout out? We watched The Residents over the last
couple of weeks. It's a show on Netflix about like
a murder in the White House. It's fucking hysterical.
Speaker 1 (31:39):
I enjoyed it. I've been trying to just try new
shows that are critically or social media acclaimed, and I
can't get into them, like Sirens with the Lady from
season two of White Lotus and Julianne Moore or I
think that's who it is, Yeah, Julianne Moore and Kevin Bacon.
(32:01):
I just can't get It's like it's the laziest writing ever,
The Residents to be satirical about, Like this.
Speaker 2 (32:10):
Is really fun writing, and like there's some funny characters
on it, Like I think I think you would like
that if you watch one episode.
Speaker 1 (32:17):
Of it, all right, and how many episodes would you
say that you give before calling it like you're like, okay,
I'm out, uh.
Speaker 2 (32:30):
Two to three?
Speaker 1 (32:32):
Okay, I think I'm one to two. Like, if I'm
on the fence after one, I'll try a second one.
And if you don't bring me back in too at
least middle of the road on the second one, I'm
fucking out. Yeah.
Speaker 2 (32:43):
I feel like there's there's most of the time I
know about the second one, but there's been a show
or two where I've given it a third and I've
come back around.
Speaker 1 (32:55):
All right, Fuck you got me. The Residence on Netflix
is something worth watching. If y'all don't lie it, send
Chris a DM directly. Do not flood our dms, but
flood our dms and our comments because we're doing a
giveaway all week long with our friends from Levin Delli
and our new sponsors from Nobo's Dispensary right there at
ninth and Lincoln, and we may have to do a
(33:17):
little sprinkling of some flower Union gummies. My family loved
those things. I was talking with the team over at
Oasis Dispensary about them because they have them there and
they're twenty four bucks, and so they're like, we want
to try something, And even the staff was glowing about them,
and so I knew I wasn't the only one that
was digging them, or that you and I weren't the
(33:38):
only ones, because everybody we've spoken to, we've done two
giveaways with them, and everyone's like, where can I go
back and get those? The Flower Union edibles are popping
like a motherfucker, And I mean, you eat a gummy
bear and you want to fucking watch a little funny
show on Netflix, you really can't beat that.
Speaker 2 (33:55):
Comba No, and those gummies like, not only is the
high really nice and easy, but the taste like they
taste good. They don't taste sugary. They taste like fucking
dank weed.
Speaker 1 (34:08):
I love them, yeah, and it kind of keeps you
tempered from having to go out there and eat like
twelve of them. As the buzz is subtle, it works,
lasts about the same as the puffing tough on a bowl,
and if you wanted that buzz to last a little longer.
Fucking pop two pop two O. And we're talking with
John on spatafora the guy behind the brand on Thursday's episode,
(34:32):
It's gonna be fucking awesome.
Speaker 2 (34:34):
Hell yeah, I highly recommend popping two of those and
going to see the Mission Impossible.
Speaker 1 (34:40):
Ooh you went and saw it.
Speaker 2 (34:42):
Yeah, after popping two of those and it was delightful.
I downed a large popcorn sucked down a coat because
you've got to get a soft drink and popcorn at
the movies.
Speaker 1 (34:50):
You've got it. The coca Cola hits at a fucking
movie theater just as hard as McDonald's. And maybe because
it's a little chillier in there, and like your mind
is a different wavelength, like you're like, it's not like
you're going out to party where that first cocktail hits, Like, Oh,
I'm about to go to a party. I want to
have a little libation beforehand, or like pregaming, like with
a bump or whatever. This is what that is? That
(35:12):
is that same you fork? It triggers my mind, like, oh,
I got two and a half hours of good times ahead,
and if I have to, I'm gonna use my catheter
like Donald Trump. Just tie that bitch to my leg
and piss down it so I don't miss anything.
Speaker 2 (35:26):
Yeah, I highly recommend the Fire Union as or dr
before Mission Impossible.
Speaker 1 (35:32):
Couldn't agree more. That's a great call. It's really perfect
for any situation, and we're gonna let some chefs know
about it next week when we pass them out at Aspen.
In Aspen at the Food and Wine Classic, Chris, did
we miss anything? If we thought we covered TV food,
we ate hanging out with the family. I still have
a hernia. Shout out to me powering through hiking with
(35:54):
a hernia. I'll get it repaired after the big eat.
Speaker 2 (36:00):
Ooh all right, Yeah, might have a couple of flare
ups in the next week or so.
Speaker 1 (36:07):
It does, you can't feel it. It's like a upagl
harnie or something of that nature. It doesn't impact me.
It just hinders my ability to work out, so I
can't go to the gym right now. So anyone, if
anyone's calling me fat online, just know you're picking on
someone that's injured and hurt and sick.
Speaker 2 (36:30):
That's right.
Speaker 1 (36:31):
Yeah, Well, y'all, Hey, we have great episodes back to
We have two interviews already locked in, and next week
we're gonna be boots on the ground recording in Aspen
for the Food and Wine classics. So get ready. The
gauntlet has just begun, and shout out to us. We're
dropping podcasts on a regular basis. We're fucking geniuses. Let's go,
(36:53):
Let's go until next episode. Y'all, Stay high, stay hungry
Speaker 2 (36:57):
Ping pong cheers, yours
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