Season 7: Food & Wine Classic is HERE! But first... JBFA & TopChef finale recaps

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 pause
is running behind it.

Speaker 2 (00:15):
Are the most important jobs is talking gnology.

Speaker 1 (00:18):
In nineteenth day the records on marijuana and the Washington
Office and Arconic Division actually built a small corner.

Speaker 3 (00:25):
Like this today they built.

Speaker 2 (00:27):
PATTERNA Welcome ladies and gentlemen, Coloradians and everyone that's mort
enough to listen from the outside.

Speaker 4 (00:36):
One of the most amazing plants we've ever discovered.

Speaker 1 (00:40):
The pott talking, the trippers, the glass compeers, the hip books,
all gathered in secrecy, and Flying Eyes a company.

Speaker 5 (00:48):
Welcome back Jim to a Gathering episode and our super
Bowl week of the podcast, Stolen Deputy with your host
has always It's me Kip and I crossed the way
I got CBC.

Speaker 1 (01:00):
How are you brought up?

Speaker 3 (01:01):
I'm so goddamn excited and it's a Monday. It's a Monday,
and I have this much enthusiasm, Like I'm stoked. I'm
stoked to get up to the mountains. It's going to
be cooler up there, and we've just got so much
shit going on, but it's gonna be perfect.

Speaker 6 (01:17):
It is.

Speaker 1 (01:17):
In a larger part, thank you to our friends over
at NOBO Dispensary for those that need to know. We're
stocking up on the goods to bring up the chefs
from all over the country, so not only can they
taste the greatness of the food and the restaurants and
the community we have in Colorado during the Food and
White Classic, but taste some of the great brands as well.

(01:39):
First and foremost, you can get them. You don't have
to be a hospitality star to smoke with good flavor.
They've got a litany of great products, whether it's dabs, edibles, flour,
and you know my cup of tea is the Vaight
pen and it's a great one for those in the
hospitility industry. And you can get all of those in
green supplies, no matter what your weak plans look like.

(02:05):
Over at Nobo Dispensary at nine to seventy Lincoln Street,
they're new on the scene, They've got unbelievable deals and
the staff is second to none. You really can't beat
it with a stick. That's where I loaded up on
all of our moroki and fat grams to take up
to the Mountain to surprise and support a litany of
restaurant tours chefs whose names should have been called this

(02:27):
evening and when I'm puffing on as we speak, we're
bringing that up. And then we're also bringing up edibles
to our friends over at Flower Union. There are relatively
new edible.

Speaker 4 (02:39):
On the scene.

Speaker 1 (02:40):
It's for people that like to taste a little bit
of the weed, but make sure they get a lot
of that effect. It doesn't hit you for two terribly longs,
so you won't be super uncomfortable if you're knock one
back after you put the kids to sleep or before
you go out for dinner one night. You can still
make words and sentences without really struggling. They are great

(03:01):
products and great people in the community, and they're a
single source item and ingredients where they get their flower from.
They do full strains from individual dispensaries that are located
right here in Denver. It's hard to beat our trio
of sponsors, and we're gonna make sure we put them
on the national spotlight this week as we drive our

(03:22):
happy asses up to Aspen to go celebrate the Food
and Wine Classic of twenty twenty five, the forty second annual. Chris,
It's gonna be fucking gnarlyth dude.

Speaker 3 (03:34):
Not only that, though, I forgot to mention in all
the enthusiasm in the intro that I've also got a
concert Wednesday night.

Speaker 1 (03:42):
Oh goodness, gracious, you're starting earlier. Who are you going
to see Wednesday?

Speaker 3 (03:46):
Lake Tree Dive a mission that's kind of about it's
gonna be awesome. Then I can get home, you know,
weeknight show, no work on Thursday, and we hit the
road bright and early.

Speaker 1 (03:58):
I mean, it's we've got a big day Thursday, the
welcome Party, which celebrates not only Top Chef's finalists from
this year's season, which we're going to dive into that,
but really, Chris, I think that we're really under selling
the fact that Kip will be saboring some champagne and
some kind of inaugural world record breaking attempt of one

(04:18):
hundred and twenty bottles of champagne in one hundred and
twenty seconds. It's going to be and that's literally the
tip of the Iceberg Grand Taste Seminars trainings programs where
we learn about wine, not to mention all the food
our heart and stomach can stand. It's great, it's going
to be the greatest part. And we have an interview
on the back end of this little intro that you

(04:41):
and I are doing where we're teasing the greatest week
of the year, where we have Scott McDowell from a
strategic Strategic Leverage group who's hosting some of the after
parties throughout the weekend. He also works with three or
three magazine, so he will be covering the affairs for
the magazine based out of Inver. I mean, we're just

(05:01):
blazing all week and we're gonna have some kick ass
chefs and guests on the pod up in Aspen as well.
You excited or what?

Speaker 4 (05:11):
Gout?

Speaker 3 (05:12):
Gods here we come goly.

Speaker 1 (05:14):
But before we dive into that, I think we would
be remissed if we didn't do spoiler alert Top Chef finale.
It kind of shook out as we've spoke about.

Speaker 3 (05:24):
Yeah, I mean, yeah, Tristan's been throwing aces for a
while and like I think, you know.

Speaker 1 (05:31):
He called throughout the season, well, he spoke so eloquently
about all of his ingredients and dishes. Everything was thoughtful
and placed there with purpose.

Speaker 3 (05:40):
I think, what's I think what's changed over? Like, I mean, shit,
I don't even know what season this is. It's got
to be damn near in the twenties. So I think,
but like over the course, because I watched it back
in the day as well, but I think like over
the course, it's become more about like you cooking your food. Yeah,

(06:01):
Like I think it's evolved into something where like people
are now just showcasing what they know and love, and
a lot of that's either family or where they're from.
And so I think that's what like this whole thing
was about. And I thought the finale was great. Like
the one thing I thought Bailey, like that fish dish

(06:22):
was what really hurt her.

Speaker 1 (06:25):
Yeah, And you're exactly right, you know. I feel like
sometimes we saw in previous seasons and even you know,
some folks getting eliminated where you do need to blend
your personality with the local cuisine, you know, integrating yourself
with the community that you're you know, sourcing from. Large
parts of that. In Calgary, we joked early on about

(06:47):
the fact that they were just churching up poutine, but
the chefs that just did authentic choice putines instead of
trying to like church it up beyond recognition, you know,
like it shows when you can like when to pop
and when to play the hit slash, lean on the
ingredients and the source of where you got them. And

(07:08):
I felt like Tristan did it really well, but we
even saw it in places like you know, Dan Jacobs
and Milwaukee made a deep run. You know, Buddha did
it in multitude of Citi's. You know, a friend of
the program, Kelsey Barnhart Klart did it well by showcasing
her Southern Flayer in Kentucky, which married really well with

(07:28):
that loculture tear war and whatnot agriculture, Like you can
lean into it and just show your personality through your
cooking and it goes a lot further than trying to
elevate what, you know, somebody from that area would recognize
as cuisine.

Speaker 3 (07:45):
Yeah, I thought try it did good too. Like he
had a strong goo in the finale, Like I would
love for him to perfect that kind of soup dumpling
that he did because I bet that should is fucking fire.

Speaker 1 (07:59):
Yeah, I mean, he had he had a strong case
and he really came on the last six weeks two
months of television time, the last five to six eliminations
and challenges that he found his groove and he was like,
I'm going to play what you know what you and
I would call the hits for our own kind of cuisine.
He started playing you know those recipes from home, those

(08:19):
recipes you.

Speaker 3 (08:20):
Know, not just like law.

Speaker 1 (08:23):
Yeah, his mom's recipes like showed out and they could
carry you when you do it in your own touch
with local ingredients. And I thought, you know, he really
found a groove that knocked out, knocked the bottom out
of it. But Tristan was a wrecking ball all season. Yeah,
deserved you know, all the accolades and more. I think
he went home with just shy three hundred thousand dollars.

(08:44):
I think he was at like forty or fifty k
going into the finale. And we will see him on Thursday,
so mean and probably Saturday, dude.

Speaker 3 (08:54):
And you know one thing is I hope when we're
up there in Aspens there's some kind of caage dish
that we try somewhere.

Speaker 6 (09:01):
We gotta have it. We gotta have it.

Speaker 1 (09:04):
I know were I talked about it the other day too,
you know with that award are Yeah, the Grand Cabbage
cooking situation that they had going.

Speaker 3 (09:12):
On, I will say I will say too, like it's
just it's gotten like touch up now though, I feel
like the judges and everything are more invested in the
people because and it may be because like just the
struggles in the restaurant industry right now, but you know,
like I've never seen a more emotional season from the judges,

(09:36):
Like they started crying out the finale too, and you
don't see like multiple cries during a season, I mean.

Speaker 1 (09:44):
Not from the chef hosts as much as we would
maybe like a bun voyage from one chef to another
after being eliminated. But you know, we kind of talked
about that on last week's episode, like we love how
pure of heart Kristen is on the show, and she
kind of shows her personality through, especially when she was
describing a discphint here. She was like, I don't know

(10:05):
what it is, but I like it. You know, like
that's kind of like it humanizes the whole concept, and
so does showing your emotions with having to see someone
home or break their hearts or you know, not necessarily
shattered dreams, because I'm sure it's just a dream to
be on the show, but everybody has hopes of winning
and so having to be the bearer of bad news,

(10:27):
it's nice to see her be empathetic with it and
all in all, for someone who has no experience in
the Canadian cuisine world outside of occasional Tim Morton's or
Horton's and you know, some disco fries from Dave Aspley.
I mean, I thought it was a great It's showcased
you know, a lot of fun parts of Canada. And

(10:48):
I was one of those people barking early in the season,
like I wasn't sure if I was gonna be on
board with it, but I came around and I thoroughly
enjoyed it.

Speaker 3 (10:57):
Yeah, I knew it was gonna be awesome. I mean,
I just know the backdrop of Canada, Like they obviously
weren't gonna focus on a bunch of Canadian cuisine, but
then I mean, there's a large immigrant population. There's a
lot of little Italy's and different things like that over there.
I think Canada was Yeah, it turned out to be great.
And I love the fact that they went up in

(11:18):
the mountains. That's awesome.

Speaker 1 (11:19):
Yeah, and then obviously Milan. I just want to go
to Italy now, yeah, Oh well, yeah, so that's gonna
be a doozy. I just got a text message from
somebody that has an early similar itinerary to us. This weekend,
and he said, maybe we're gonna get our steps out
on Friday.

Speaker 4 (11:40):
Love that.

Speaker 1 (11:40):
I mean, it's gonna be great. It's gonna be great.
We have tons of panels. I want to give a
shout out to Lori and Amanda. I'll do it again
later in the episode in the interview. But the grand
tasting and the events that the Food and Wine magazine
put on to showcase not only Colorado's and chefs, but

(12:01):
all of you know, all over the country, you know,
rising stars and you know tried and true famous folks
from television. I'm just so I'm giddy as a schoolgirl,
and I cannot wait to be able to get back
up there. And you know, the weather being one hundred
and ten here and seventy ath there. It's just an
out of little Capia.

Speaker 6 (12:23):
Love that.

Speaker 3 (12:24):
And yeah, the only thing, the only thing I'm stressed
out about is the western wear I've sent out. I've
sent out a mask call to people for western threads,
so hoping they come through. But if not, like I'm
gonna do my best.

Speaker 1 (12:39):
Go with the farty. You know, I can see the jacket,
the Aztec jacket that's.

Speaker 3 (12:43):
Not very west Ooh, it will be chilly up there.

Speaker 1 (12:47):
Oh yeah, it'll be forty five degrees. I'm bringing some
Pendleton coats.

Speaker 4 (12:53):
I have to say that.

Speaker 1 (12:54):
Yeah, it's gonna be a blast for this. I'm gonna
have a big time.

Speaker 3 (12:57):
You're gonna we're packing like a trip for two weeks.

Speaker 1 (13:00):
Yeah, and we're packing like we're going to Milan for
fashion week because it's not only a great time to
network and eat well, but it's a great time to
meet others. And the best first impression is your attire.
Shout out to Derek guy from Die Workwear. But it's
gonna be awesome.

Speaker 6 (13:22):
I cannot wait.

Speaker 1 (13:23):
But let's talk about something that is going on as
we speak. We are live recapping the James Beard Foundation
Award ceremony that is going down right now. And as
of right now, Colorado has one win and six losses.
And I'm not going to discredit any of the winners.
I'm sure everyone that did win is very deserved, but

(13:48):
sending josh Nierenberg and Penelope Wong out there a year
after fucking year to pay their own way, to have
their staff and their families with them is just fucking ruthless.
It breaks my heart because I find it I mean,
I haven't been to ketch them Idaho, which I want
to go to. That sounds like a wonderful experience. Between
them winning the Classic Awards as well as Best Chef,

(14:12):
it sounds like there's a lot of great things going
on in the Rocky Mountain region. But to see so
many of our star studed chefs come out empty handed,
it breaks my heart. It breaks my heart to fucking pieces.
I feel like at.

Speaker 3 (14:27):
Least like maybe James Beard ought to offer like a
couple rooms to some of the finalists. You know what
I'm saying.

Speaker 1 (14:35):
I couldn't agree more free fucking flights for the team,
because you don't want to just share that by yourself. No. Obviously,
Matty Walter and Kelly Whittaker came home with accolades last year,
but you know, constantly being the bridesmaid, it never the bride.
It breaks my heart, especially when you know that these
chefs and these restaurant teams put their everything into it

(14:55):
and it's just an honor to be there and to
be in that company. But you won't them to be
able to bring it home. And we wanted it for
Carolyn and Allen at who Lette. They deserve the world
because I truly believe they're doing the work, the Lord's
work in Parker with their dank ass bake shop. But
saying can be said for I mean, May Alison McLain

(15:16):
have garnered a lot of accolades, but I wanted to
see them back up there on that stage tonight. I
know that Johnny has also garnered some recent accolades as well,
but I thought he had a really a fighter's chance
to win Best New Restaurant, especially with you know, he
will be at the Global Fire Festivities on Saturday night,

(15:37):
which we will be joining him there. Shout out to
Brady Low the Taste Network. We will be talking a
little bit more in detail about that with Scott, but
like Johnny, you know, will be up in Aspen. He
was on the stage for Michelin and so I just
thought maybe, you know, he had a good chance of
bringing her in the Bacon. Yeah, but you know, I'm
super proud of Bobby in Lachlan. You know, Carlan is

(15:59):
the world and they will obviously be on the main
stage and Aspen as well. But I'm proud of them.
I'm happy for them. I hope they get every award.
They're very I mean they've earned every single thing, and
I think they deserve a second start. But I was
thinking that we'd be coming home with at least two
or three as a state or as a community. So

(16:22):
it hurts my heart a little bit. I'm happy, but
I'm sad, you know how it is.

Speaker 3 (16:28):
Yeah, being a finalist is really really amazing.

Speaker 1 (16:33):
Yeah, it's an honor, right, but I wish they were
able to like say, I went out there, I conquered
and I'm coming back.

Speaker 3 (16:41):
Yeah, oh next year, next year.

Speaker 1 (16:44):
And if it's next year, we may need to do
like a crowdsourcing to send Penelope out there, because she
continues to come out there with the whole team, and
I just wander on that stage. So gud to him,
bad her and I think Carolyn is I mean, she
could be up for best baker or best bake shop
slash pastry chef, you know, like I feel like we

(17:07):
got wronged as a community.

Speaker 6 (17:09):
Hurts my heart.

Speaker 1 (17:09):
I'll always want to see my friends do well, so
sending them all the love and light and maybe next year.
It is the year. We've covered the beards, We've covered
top chef. Are we missing anything?

Speaker 3 (17:25):
No, that's pretty much it. But I will I will
shout out King Arthur's. Last weekend, I went there with
the fam for some pizza.

Speaker 1 (17:33):
King Arthur, the guy that pulled the Sword out of
Stone or Little Arthur a J. Cheffer's restaurant.

Speaker 3 (17:38):
I messed up there Little Arthur's. You know what I meant.
Everybody knows that I know that's what did it.

Speaker 4 (17:46):
Shit.

Speaker 3 (17:47):
Anyways, though I had that on my note card, and
I'm not looking at the note card, but yeah, Little Arthur's.

Speaker 4 (17:54):
Dude.

Speaker 3 (17:56):
Okay, Like we got their family had already ordered because
we knew it was gonna take a while. But I
gotta say, like they ordered a buffalo chicken pizza, which
I don't hate, but I will say this one blew
the blew the roof off, like the fact that like
they actually fried up like chicken cutlet and cut that

(18:21):
and put it on there. Because most of the time,
when you get like a Barbarie or a buffalo chicken,
it's not fried chicken.

Speaker 1 (18:27):
It's skinlessless bread.

Speaker 3 (18:29):
Yeah, this shit had the fry on it and had
the blue cheese and the buffalo sauce waved in. I
mean you could see it on our Instagram, But holy shit,
that pizza was so goddamn good. The blue cheese, like
the swirls of blue cheese and buffalo and the fact
that it had fried chicken on it. Like the whole

(18:50):
family fucking loved it. That was their first time there,
they've been one to do it. Uh, But we got
that and then the traditional you know, Philly style hogi
and then and the Caesar chicken cutlet, which was bomb.
And we also got potato wedges. I forgot to include those.
I love those though, But yeah.

Speaker 6 (19:11):
I think exceptional.

Speaker 1 (19:13):
You really can't go wrong. And obviously I know that
the reddit thread will have her. They take their nitpicks
and overpriced pizza and I'm not in the pocket watch.
We understand the times. But at the same time, the
piece is so fucking big. For thirty six dollars, four
people eat that comfortably, that's nine dollars ahead, dude.

Speaker 3 (19:33):
And to be honest, like, we had one slice and
I just had like maybe a quarter of one of
the hogish Yeah, dad, but I mean I was, I
was full, and then I obviously took one slice to go,
but I ate that before I got home, which is
another story. But I will say, like, yeah, the whole

(19:54):
pie served four people and I don't know, I don't
know what it is about that crust, but with like
the sesame seed and stuff on it, like it really
fucking works. And I loved it. I'm a huge fan.

Speaker 1 (20:09):
I mean, they really do knock it out of the park.
And you ordered perfectly between that and the chicken caesar
cutlet as well. We've been on a real big caesar
sandwich kick lately, you know, like I had wanted Edgewater
that slapped as well as we were talking about it
with r K from the d n v R Bar.
They have a top tier one as well, Like there's

(20:30):
some sleeper great ones out there. You don't have to
support the bigot off of Tennyson to enjoy a good
chicken caesar wrapper sandwich. So you were eating good in
the neighborhood, you know. I went, we did Edgewater and
grab a similar sandwich, some light pies, and then I
had post joke tonight before this shout out to our

(20:51):
buddy danke Eats blog. He is in France right now,
so I was trying to help him cover an event.
Oh CRUs They did the sourdough tortillas that word heavenly
and they seasoned a beef cheek like it was brisket.
It had a bark on it, Chris, and then like
to the touch, like a fork, it would have just shredded,

(21:14):
like I mean, it just fell apart. It was like
it was so gorgeous. And then they had their own chili,
crystal oil salt, some Mancha kind of concoction. Aplus. I mean,
I'm full of a tick on a dog's back. I
cannot wait to get some sleep tonight.

Speaker 3 (21:30):
You look a little puffy.

Speaker 1 (21:32):
Dude, Fuck you. It's because I'm fat. I'm fat now,
and it's because I can't work out because I got No,
it's not my gollon is gonna flayer up, Clark. But
at the same time, after this, then after July, then
I'm gonna start working out again because I have to
have surgery. So after surgery on my stomach, I will

(21:52):
start working out. But yeah, I'm definitely swollen, as the
kind way to put it. Yeah, either way, we have
a great episode for y'all. Uh, it's not done yet.
We are sitting there with Scott McDowell. As we mentioned
strategic leverages, he not only hosts fundraisers, he hosts fashion

(22:12):
week parties and this week, and in Aspen he will
be hosting happy hours on the patio at Hudson and Harper.
Shout out to the whole kit Kaboodle and the team
that will be helping put that party on. But we
had to pick Scott's brain as a ten year veteran
of Aspen Food Wine to get the lay of the
land for Outside the Gates of the Greatest Week in Food, Chris,

(22:36):
next time you see me, I'll be just as puffy
but twice as hungry. So get ready.

Speaker 6 (22:48):
Yeah.

Speaker 2 (22:48):
Then they think they have an out, but then they're like, God,
damn it, I've been here for an hour. I've got
to go pick up my kids and i gotta go
back to work.

Speaker 4 (22:55):
I got no kids.

Speaker 6 (22:57):
Hey there a smart man. That voice y'all heard, I'm
just giving you know we call with that Hell what
a great salt intro.

Speaker 1 (23:04):
Welcome back, ladies and gentlemen to another episode of Stolen Deputite.

Speaker 6 (23:08):
And it is our favorite week of the year. It's
our super Bowl.

Speaker 2 (23:14):
I'm sitting down with the man, the myth, the legend,
Scott McDowell to talk about all things food and wine.

Speaker 6 (23:22):
Classic from a man that knows the lay of the land.
I kid, y'all, not this guy.

Speaker 2 (23:28):
His calendar has gone viral on social media because he
is lined up and is hosting a litany of parties.
But what Scott really does is he is the founder
of Strategic Leverage, which is a focus on event sponsorship
and digital marketing. You've probably seen him not only around
the Colorado area because he does fundraisers, charity events. He

(23:50):
assists and works with Denver Fashion Week. He does a
litany literally of parties, and this week is the bell
of the ball.

Speaker 4 (23:59):
This is it.

Speaker 6 (24:00):
Scott, thank you so much for sitting down to chat
with me.

Speaker 4 (24:02):
Yeah, no doubt, man. I thought I was excited, Like
I started packing my clothes like last week, I started
buying all the extra tombs and anti acid medicine, and
I thought I was excited. I think you're might be
more excited than me.

Speaker 2 (24:14):
It's you can see that I'm chubbed up already because
this really is And you know better than most You've
done this party or this week of parties, more than
you know fucking hell. I mean shout out to the
food and Wine team, but realistically, you're you're grandfathered in.

Speaker 6 (24:31):
You know this scene better than anybody. So we had
to pick your brain.

Speaker 4 (24:35):
Yeah, I got. I got really lucky getting introduced to
Aspen through a buddy of mine who shout out to
David Arquette. He owned a nightclub and Aspen called Bootsy Bellows,
which now is the Sterling basically not now the Sterling.
It's the same kind of ownership group and team and
staff and everyone that people know at the Sterling. So

(24:55):
I got introduced through X Games with the Bootsy doing
events at Bootsy Bellows, and yeah, it's been it's been
really cool to kind of watch the growth of of,
you know, my kind of network in Asspen through kind
of coming in through a celebrity, getting introduced to the
owners of the nightclub, and then kind of planning some

(25:15):
seeds through X working with X Games for the past,
you know, better part of the last decade kind of
just you know, it's such a small community up there.
It's it's such a special place. I think the people
really make it special. So shout out to all the
people who kind of help give me the lay of
the land, so to speak.

Speaker 2 (25:31):
Yeah, I mean, you foster relationships not only in Denver,
where you know you call home just as we do,
but up there as well, Like you're walking around, You're
shaking hands, kissing babies, You're like the fucking mayor.

Speaker 4 (25:42):
I mean, I mean no, I think you you know,
you're the MVP.

Speaker 6 (25:45):
I mean, Buddha gave me that quote it but but yeah, no, it's.

Speaker 4 (25:50):
Been fun man to Uh. It's such a small town.
I grew up in, you know, the inner city of Baltimore.
I spent a lot of time in New York, so
it's like going there. You know, there's I think, I
don't know, under ten thousand people that live in the
Aspen area, and you know, if they're interested in food
and booze and nightlife, I've probably you know, cross paths
with them in the better part of the last decade.

Speaker 6 (26:10):
I mean, yeah, you're up there a fuck ton of
times throughout the year.

Speaker 2 (26:15):
But how would you say that this week compares to
like I've done the X Games, maybe not with you,
but I've done it in years past.

Speaker 6 (26:22):
Shout out to the hash sports team, But.

Speaker 2 (26:25):
Like, how would you say this compares to the other
festivities that Aspen hosts throughout the year.

Speaker 4 (26:31):
I mean, honestly, X Games, I can't thank X Games
enough for all the opportunities that I've been provided with them,
and you know, my whole network and Aspen is really
through the X Games kind of community and network. And
you know, but this weekend, this this one's specifically coming
up next week, well really truly a week I'll be
there Wednesday through Monday. Is It's gonna be the busiest

(26:54):
kind of time for me. I've gone from you know,
hosting one event to now hosting, you know, a three
day event. And it's just this weekend. I think I
have like twenty plus calendar. Is I'm gonna make it through.
I mean, I'm literally gonna have to, uh, you know,
like I mentioned, I got all the anti acid medicine.
I got some uh some extra hydration packs from Trace.

(27:16):
No sponsorship from Trace, but maybe they should give us
some stuff for uh in the future. But I got
all I'm not My plan for this kind of indulgence
is it should be pretty solid.

Speaker 6 (27:29):
I mean, you're not lying.

Speaker 2 (27:30):
And we've been literally trying to get like a pepto
bismal sponsorship for years.

Speaker 6 (27:34):
Not only do we have gout, but we also have
I have.

Speaker 2 (27:36):
A hernia from a stomach issue, I've had ulcers, I eat.

Speaker 6 (27:40):
To my heart's content and it doesn't matter what my
stomach says.

Speaker 2 (27:44):
And so that's what makes this such an exciting week
for us as well, is that we love the hospitality
industry and asmen is the epicenter of the world.

Speaker 6 (27:55):
You know, like we've seen we see chefs come from
all over the globe.

Speaker 2 (27:58):
We see planes land with tail numbers from every goddamn
country on Earth.

Speaker 4 (28:03):
Yeah, it's crazy. Over forty years, I think food and
Wine forty.

Speaker 6 (28:06):
This is forty two. Shout out to the fours winning game.

Speaker 4 (28:09):
It's crazy. I tell people, like, there's like a big
group like Riot hospitality group out of out of Scottsdale there.
They're pretty big, and you know, I mentioned the Food
and Wine to them and they're like, people still don't
know about it, Like this is the I mean, you
call it the super Bowl. I don't know if that's
this is It's the Coachella, the whatever you would, the

(28:30):
premier weekend for food and booze in the world.

Speaker 2 (28:33):
Yeah, and you know, last year we spoke with some
members of the Food and Wine team to talk a
little bit more about the Grand Tasting, and what we've
always said is the Grand Tasting, obviously is unbelievably decadence
where there's two hundred plus vendors, you know, teaming up
with folks like Lexus. We have countries representing there is
a fucking tint that's just sponsored by the country of Spain.

Speaker 6 (28:54):
Yes, there's just a bitter and ham or pork or whatever.

Speaker 2 (28:58):
You know, there's caviar as far as the eye can see,
but that's only the tip of the iceberg.

Speaker 4 (29:03):
You know.

Speaker 2 (29:03):
There are learning seminars, there are tutorials, there are programs
where you.

Speaker 6 (29:07):
Can learn about all the wines of the world.

Speaker 2 (29:10):
You can speak with some of the professionals, queens of Kianti,
kings of caviar. You can learn so much. But really
it's also a networking paradise, like if you were in
the hospitality industry, whether you host events such as yourself,
or you're a chef that maybe travels a fair amount
doing pop ups and things of that nature, to some
of the TV and athlete stars that descend on the

(29:33):
town to try their hand. You know, last year we
had dinner with Channing Frye and Carmelo Anthony, you know,
those cats from the Black on Black party.

Speaker 6 (29:42):
And then this year that was no y'all went to
that one last year I went to the top of
the mountains. You were like, you texted me. You're like, dude,
I've been in here for five I couldn't go.

Speaker 4 (29:53):
I have a bad kidney too. I would have to
go to the bathroom all the time. I could not
sit through it. I mean, I were totally respect that, uh,
that kind of platform dedication. Yes, please, I would love
where we at Lot forty six.

Speaker 6 (30:05):
Yeah, I already did read before you got here.

Speaker 4 (30:08):
But yeah, we're here drinking and hanging out. I'm a
lightweight these I don't. I save all my night life
and fun for Aspen these days. I try to get
up there at least once a month, and I don't
drink in Denver. And I'm you know, I'm already a
little tipsy off of one.

Speaker 6 (30:21):
Hey, we're getting your condition.

Speaker 2 (30:22):
The drinks are stiff, the staff is unreliable, and the
patio here at Lot forty six is immaculate. But that's
I mean, speaking of patios, You're about to throw a
fucking patio party for what.

Speaker 6 (30:33):
Three four days right outside the grand Tasting So it's.

Speaker 2 (30:37):
Like, who's who will be there? Wonderful libations. Let's talk
a little bit about the patio back.

Speaker 4 (30:42):
Yeah, yeah, thanks Kip good Segue you uh you helped
hook us up with with Kimmy and the fine folks
over at glendel Law Distillery. And you know, we have
a couple other brands that are going to be joining us,
you know, pretty much. Thursday through Saturday, we have glendel
Law Distillery and on the Rocks Cocktails. On Thursday, we
have Glendaalaule joining us again on Friday with Mason ma

(31:04):
Belvie Winery and event Center Eatery and from out of Palisades.
And then on Saturday we have dry Land Distillers and
Tote Dshore Well I'll probably butcher in the name, but
a really an amazing candy company that's gonna be there,
you know, kind of doing their thing. And Saturday you
might not see me at the patio party, I'm gonna
be over at Kevin Costs Dunbar Ranch All American Region. Yeah,

(31:28):
checking that out. And then we've got Global Fire. So Saturday, shout.

Speaker 2 (31:32):
Out to Brady Low and Altneus Chefs from Denver. And
you know, that's kind of the angle we always take
when we go up there, is to showcase what Colorado
was doing. Putting more of Colorado on the not only
intern our national map, but international map, showcasing folks like
chef Kelly Whittaker with the S Group. You know, multiple
fucking Michelin stars. He's won Best Restaurant Tour by James Beard,

(31:55):
I think this year, Johnny Curiel most recently of Alma
Fonde Fina, who gained Micheline store. It's a who's who,
and Colorado is being showcased, you know, right smack dab
in the middle of it.

Speaker 6 (32:07):
And you know all these cats, you're throwing these parties
with them, you're attending them with them.

Speaker 4 (32:12):
Yeah, for sure.

Speaker 6 (32:13):
It's a fucking vine.

Speaker 4 (32:14):
Yeah. Shout out to Kelly Whittaker, he's a you know,
it's it's kind of crazy this year, you know, with
the patio party shot. I cannot forget to mention Harper
and Hutsbony Harper and husband Harper and Hudson Hospitality Group.
They're where we're hosting it at at They they have
a really special place kind of in the heart of Aspen,
steps from the gondola. It's a it's a retail space

(32:34):
with a bar and a shack that serves food out
of and this location has built kind of a hospitality empire.
Now these folks have Il Poggio, they own the tavern
and snow Masks. They're opening up a tavern in Vegas.
I think they're opening up a tavern here in Denver.
So this hospitality group started out of this kind of
patio and retail space and you know, kind of in

(32:54):
the heart of Aspens. So it's it's really cool. And
speaking of Colorado brands and Kelly Whittaker, we have Dryland
distiller Is with us on Saturday. He has a I
think a Wolf and Sheep collaboration with dry Land. Then
we have Masson La Beove. Dry Land's out of Longmont, Colorado.
And then Mason La Bove, another local brand out of Palisades.

(33:16):
And then Kimberly with the candy company Tote Deshore. She's
local here in Lakewood actually, So we have a ton
of Colorado brands. It'll be popping up with us.

Speaker 2 (33:26):
We're planting the flag and we couldn't be more thankful
to all of the teams, not only the food and
Wine group, but also you know Lori lafivetter Wells as
well as the balton Co family.

Speaker 6 (33:38):
Shout out to Sarah abel Amx with all that.

Speaker 2 (33:41):
But you know, I think that's part of the thing,
like we often talk about, like the reason everybody is
there is because of the Grand Tasting, because of.

Speaker 6 (33:49):
These learning seminars.

Speaker 2 (33:50):
But the added bonus, it's almost like the cherry on
top is that obviously the Grand Tasting goes from a
roughly round eleven am to six or five.

Speaker 4 (34:00):
I think so many activities, there's so much, Yeah, it's
so many. Yeah, I mean the Grand Tasting is amazing.
I've been quite a few times. I usually don't make
it until Sunday.

Speaker 2 (34:09):
That's kind of like the locals slash industry because they're like, hey,
we're not taking all this wine.

Speaker 6 (34:15):
Yeah yeah, please.

Speaker 4 (34:17):
Yeah, find me. If you've got some stickers for the
gift stickers, please, you know, bring them by the patio party.
I'll be happy to take all the gifts because you know,
you have to have those like gift stickers to take
out product of the Grand Tasting. But but yeah, the
Grand Tasting is amazing. But like I said, I don't
make it in there until Sunday. I'm going to be
there on Wednesday and there's you know, literally parties from
Wednesday all the way through, you know, till you know

(34:39):
Sunday and the Grand Tasting. Like you said, there's two
hundred plus places in there. You really have to strategize
to you know, maybe you're only going to the Spain
Tent one day, maybe you only do the right Side
one day, or I mean, you really got to have
a plan of attack for when you're doing the Grand Tasting.

Speaker 2 (34:55):
Otherwise you're just going to be You're like, it's a
kid in a candy story, I get chicken with his.

Speaker 6 (35:00):
Head cut off. And you know, we spoke about Brady
Loo earlier.

Speaker 2 (35:04):
Brady my first year, which was the fortieth Annual Party,
our annual food and Wine classic, he put us on
the tip of getting IVS.

Speaker 6 (35:15):
And so that's kind of an insider onus.

Speaker 2 (35:20):
IV is exactly who it was if now that you
say that, But that's kind of the insider knowledge that
you don't know until you know. And so I wanted
to pick your brain because, like you mentioned, you've been
doing this for a better part of a decade, but.

Speaker 6 (35:33):
You've also been doing all the ancillary parties.

Speaker 2 (35:36):
So if someone's listening to this on a Tuesday leading
up to the week that is the Super Bowl, let's
get a little insight, give.

Speaker 6 (35:43):
Us some tips.

Speaker 2 (35:44):
Obviously for those that are in Colorado, they know, mix
in the water at altitude, it's a fucking bitch. You
get drunk or quicker, you get a little lightheaded, you
can even times, you know, faint or get dizzy.

Speaker 6 (35:56):
We can't express enough.

Speaker 2 (35:58):
That's about not necessarily moderation because I don't know anything
about operation, but it's about, you know, we're still conducting
ourselves as professionals, so Dixon all want.

Speaker 6 (36:07):
Trying to do our best, trying to be professional.

Speaker 2 (36:09):
But let's talk about some of the tips, like what
you know best, like where are some places, Like if
this is your first time going and you know that
you know it's your first time getting a badge, what
are some of.

Speaker 6 (36:19):
The other festivities that you should try and check out?

Speaker 2 (36:22):
Like the Little Nell is like an industry hub, Like
if you can swing through the Nill for a happy
hour or a late night. Sometimes it's a private party,
but oftentimes it's open publicly.

Speaker 4 (36:33):
Yeah, for sure, I mean I think, you know, kind
of even backing up a little bit aside like getting
a badge, I think it's even just like like I said,
there's I have twenty plus parties that have nothing that
I mean, yeah, literally nothing to do with the Grand Tasting.
So I guess it's really trying to figure out like
how to find those parties, whether you're you know, and
most of those, most of these ancillary parties are you know. Luckily,

(36:55):
one of our clients with strategic leverage is three h
three magazine, so we get really fortunate to you know,
I take over the three or three mag Food Instagram
page during food and Wine and do a bunch of
content and you know, so just it really helps if
you're media or like food and beverage industry, so you
can get all these kind of ancillary party in access. Yeah,
access imitations. So first and foremost, I would say, if

(37:16):
you're in the industry, if you're a chef, if you're
a bartender, whatever, if you have, if you whatever, you're
doing an aspen for food and wine, if you're in
the industry, hit up your reps. Hit up your you know,
food and beverage reps, hit up your you know, hit.

Speaker 6 (37:30):
Up your caviar reps, your truffle guards.

Speaker 4 (37:33):
Everybody whoever you know that is you know, in the industry,
hit them up. They probably know about something that's going on.
So like you know, for instance, you know, I have
a lot of media connections, so you know, I'll send hey,
this is what I have going on. I'll hit up
the food and beverage director from the Four Seasons, like, hey,
he's got the food and beverage shout out of the Sewan.
Sean's got everybody wants Sean to show up to their party.

(37:54):
He's the food and beverage director for the four Seasons.
So that's exactly who a vendor wants at. Yeah, so
you know me and you know, me and this guy
have connected through my buddy Byron go Man. Shout out
to chef An Michelin, Star, chef that's out of Denver. Yeah,
you know, originally Costa Rica, but he calls.

Speaker 2 (38:12):
Yeah, yeah, he called Star at Bruto, asked Michelin Star.

Speaker 6 (38:17):
Yeah, that's what I meant. By the star. He is
a star as him on Food Network.

Speaker 2 (38:22):
Yeah, everybody knows Byron the guy moves mountains not only
for his friends, but also for you know, making ways
in the Denver community. Like he's on the Rising Stars
top forty under forty on Food Network.

Speaker 4 (38:34):
Yeah, it's crazy, and that's your boy and it's like
shop that guy's on the front of the matter. Yeah,
he's the man. He's it's cool to see what kind
of watch his journey we met. He was the chef
at seventy nine to eight.

Speaker 6 (38:45):
I remember those days.

Speaker 4 (38:46):
Seven nine eight was like, man, that was my one
of my favorite places in Aspen. Bootsy Bellows and the
Sterling will always be number one, but seventy nine eight
was a one point five my favorite for sure. But
but yeah, so Byron introduced me to, uh, some really
important people like Sean you know, just kind of like
fostering and massaging these relationships and kind of bringing value.

(39:06):
I think is like, you know, just hitting up your
reps and hitting up your contacts that are gonna be
there in town, or even just kind of like brands
that you know that are showcasing in the Grand Tasting,
they're potentially gonna have something. It's like Glendelah, like they
actually shout out to Kimmy that you hook this up with.
They're gonna be with us for two days on the
patio party. They're also gonna be in the Grand Tasting.
They're also gonna be at Dunbar Ranch for all American rejects,

(39:30):
so they're like they got a bunch of stuff going on.
So like usually if you know a brand that's gonna
be showcasing there, most of the time they have more
than just the grand tasting on unless they don't, but
they should.

Speaker 2 (39:43):
I mean even there's there's may you know, we're in
the cannabis space, and you know, Dialed In will be
at Dunbar Ranch.

Speaker 6 (39:48):
This year as one of the sponsors.

Speaker 4 (39:50):
That's what I'm hear. For the cost edibles around.

Speaker 6 (39:53):
I mean, aren't they delicious.

Speaker 2 (39:54):
We're now in partial to a Flower Union, which is
a new brand on the scene that will be passing
out not only at the patio party.

Speaker 6 (40:03):
May have something for you at the same time.

Speaker 2 (40:05):
Like that's the cool thing is like you can touch
base with your folks, you know, like they want to
party with you for sure. And if you you know,
if this is your first time and you're just going
as like obviously we go through media, we go to
tell the stories of chefs to the listeners of Colorado
and to tell those outside of Colorado about the cool.

Speaker 6 (40:24):
Shit going on in our state.

Speaker 2 (40:26):
But if you're going just as a normal, average human
that loves to party.

Speaker 4 (40:32):
We can maybe if you know, if you know Kip,
we could probably shoot us some message, just like maybe
just you and a plus one. They're not like you
and your ten friends.

Speaker 2 (40:41):
Yeah, but I can always send you something and you
can at least try to hars.

Speaker 4 (40:45):
That is another good way. You mentioned evmper. No sponsorship
from Evmperor.

Speaker 6 (40:49):
Yeah, they don't pay us ship. But we're just saying that.

Speaker 4 (40:52):
Dude, Like literally, I mean I remember Denver Fashion Week,
like you know, our creative director was he has a
place in Aspen and we're launching Aspen Fashion Week in
August and whole another conversation for another show, but.

Speaker 6 (41:04):
We'll talk about it, but I keep nerding out after.

Speaker 4 (41:07):
But yeah, so this dude is like, hey, when are
all the invites coming out? So I'm like, dude, just
look online like they're gonna start popping up. Like there's
always a couple. There's always like a hit five or
month less than that show up on event right that
you could just publicly RSV Piza.

Speaker 2 (41:22):
That's how I felt I met Bobby Flay. We were
just walking down the fucking street and there's an open
door pop party where they're doing caviar champagne.

Speaker 4 (41:31):
And this is kind of things that are happening in Aspen,
and it's like me and fucking Bobby. You don't like
drink and experience this event, like go to the Grand Tasting,
go to the Grand Tasting. We'll just say, go to
the Grand Tasting and you cannot get You couldnt not go. However,
there is so much going on. The town is on fire.

(41:52):
There is literally, I mean there's so many events happening
that you can get into.

Speaker 6 (41:57):
I should nerd out and be like, hey, talk talk
through your calendar a little bit.

Speaker 4 (42:01):
Keep on trying to pull it up to mention somebody.
I gotta mention somebody.

Speaker 3 (42:04):
I do it.

Speaker 4 (42:05):
I can, Yes, I mean, I'm going to clear my
throat a little bit. So much to talk about, but
so dude, it so this is my X Games has
been like my heart and soul of like every year
that's my super Bowl. It has been for many years
and Aspen like how you talk about Super Bowl of
Aspen like X Games has been my super Bowl. But
now this weekend, dude, I'm doing more than I'm doing

(42:27):
it X Games. It's crazy, like I have my own
event for three days. Like last year we did Boss
shout out to Nick and Barclay and every and you know,
every the whole crew over at Boss. We took over
their patio just for like a few hours for one day.
And now this year my first like that was my
first event ever in n Aspen Food and Wine. And
then this year we're doing Harpur and Hutsbin Patio for

(42:48):
three days. And then I'm also I coordinated like a
tasting with Brady mentioned Brady low his his taste network,
one of his clients. They're going to do it like
a private wine tasting at the Boss pat on one
of the days. Then I also got Mason mal balv
Winery from Palisades at Global Fire for one of the days.
And then I just got hired literally a few like

(43:10):
about an hour ago before I got here to talk
to you were.

Speaker 6 (43:13):
Chief and Blunts getting ready for the episode.

Speaker 4 (43:14):
You get a message there's some weed sponsor. Somebody give
me some weeds.

Speaker 6 (43:18):
Shout out to our friends over Muraki.

Speaker 2 (43:19):
We will be bringing up not only their fat gram
vape pins for chefs to have to take home their inconspicuous.

Speaker 6 (43:25):
And hell, you can fly out at anything.

Speaker 2 (43:27):
You can fly out with anything from Aspens Airport and
you'll safely get home with these products, but we'll also
be twisting up Muraki's award winning cannabis flower on location
all week and.

Speaker 6 (43:38):
Long Puff and Tough can't wait. So, wh who's you
just gonna notice from an hour ago?

Speaker 4 (43:44):
What are they? Barreled Age Management, So they attended. This
is kind of crazy. This is kind of a crazy
like Sega or not Segway, but just kind of scenario
that happens, like this is what happened. So they they
attended my my party at Boss with Dryland of Stillers.
Kelly Whitaker was there, Byron going As was there, all
these like the wine buyer for American Airlines was there,
all these kind of people and many others are in attendance.

(44:07):
And barrel Age Management founder Amy Alexander, she shows up
to the event, starts sucking and you know, now this
year she's doing your own event at zig Zag Aspen
and she's like, hey, we have this going on, you know,
can you help us curate a guest list. I'm like
she has, you know, I'm like, is that what.

Speaker 6 (44:27):
She sent me on a tax.

Speaker 4 (44:30):
I'm like, I'm like, what's your budget? I'm like so
like I feel like now after a better part of
a decade in Aspen, like I become like a value
to people who want to like you are.

Speaker 2 (44:40):
I mean, that's why we're picking your brain today. You
not only know everyone, but you know a good time.
You've shown it through your own parties and people are like, hey,
we want what you have done.

Speaker 6 (44:51):
Yeah so yeah, so it's like you're a fucking party extraordinary.

Speaker 4 (44:55):
Yeah, I mean at the core of what I do.
I mean, we've talked about event sponsorships and digital advertising.
That's kind of like it's bundled in with, but like
the core of what I do is like still this
fucking eighteen year old kid that's like a party promoter
at like my core, Like it's like I'm always gonna
be a promoter.

Speaker 2 (45:12):
Exactly, and you do it so well, and especially this
week when it's not necessarily separating the week from the chaff.

Speaker 6 (45:18):
It's let me help you make your event exactly what
you want it to be.

Speaker 2 (45:23):
Now, whether it's hey, let's relax, sit down and have
thoughtful conversations. We talked about it being a networking paradise,
or if you're like, hey, let's get rowdy, let's have
the All American Rejects Party on Kevin Costler's motherfucker.

Speaker 4 (45:35):
God dude perfect. So I'm really excited about this. So
I'm launching my own podcast who and media blog called
The fresh Weequency dot com. And we got approval to
be like a media partner for this party at Dunbar Wrench.
So we're like going to cover the event with like
I got this crazy videographer that's gonna bring drones and

(45:56):
all kind of the like top the notch equipment. I'm
not attacking my kit and kabood. Yeah, he's going to
bring the stuff to make it look like we are
like a production house and uh yeah. So I'm really
excited to partner with those folks Evoke Experiences And I
went last year. I attended last year when.

Speaker 6 (46:14):
Bush was spinning when I thought it was a DJ set.
Maybe I was mistaken.

Speaker 4 (46:17):
Bush. On one of my videos from uh Instagram, I
like just walking around all these people. I know you're
fucking right there with your Parker Thomas had on shout
out to pet and uh yeah, Bush was playing you
don't remember bush Man? Last year?

Speaker 6 (46:31):
I can't remember you don't remember Bush?

Speaker 4 (46:33):
You know have the band Bush?

Speaker 3 (46:34):
Right?

Speaker 6 (46:35):
Yeah?

Speaker 4 (46:35):
The fuck yeah, but performing at this party. You were
watching them.

Speaker 2 (46:38):
I have a video watching them, the vibes. It's just
but it's so crazy because there's so much going on.
You cannot not have a good time. And if you're
there to work, don't sweat it because there is everyone's
there working and the work is done. Just as you
were saying, like sitting there with the American Airlines buyer,
sitting there with the star chefs. The next thing you know,

(47:00):
people are like, oh my god, I got this contract
because we were just sitting there having a smoke and
a drink together, exactly that.

Speaker 6 (47:08):
It's a networking paradise.

Speaker 2 (47:10):
And it's all because not just the grand tasting, but
it's because food and wine brings all of the movers
and shakers across litanys of industries to one central location.

Speaker 6 (47:22):
And it's not necessarily incestuous, but it's just like a
gang bang of fun for the whole fucking weekend.

Speaker 4 (47:28):
It's my girlfriend's gonna listen to this. It's not a
gang bang. No, it's like it's just like a hot
yeah yeah, you and I love your analogies.

Speaker 6 (47:37):
I believe did I meet your girlfriend? Were having a contails?

Speaker 4 (47:40):
Oh my god, She's coming to food and wine and uh.

Speaker 2 (47:43):
We were sitting at that bar just goofing off, weren't we?
And then we hadn't even spoken about Brother Luck.

Speaker 6 (47:47):
Dejing you I forgot?

Speaker 4 (47:50):
How can I forget about that? Yeah, shout out to
Brother Luck? So he Brother Luck? And where did I
meet Brother Luck?

Speaker 2 (47:56):
Were together at a bar and asspen somewhere it was?
It was we were at Clark or the Oyster Spot.
We were all sitting there while I was raining.

Speaker 4 (48:03):
I remember going to dude. So how I got introduced
to food and wine is kind of crazy. So, uh,
Dow Vineyards or you know Dowel, you know Daniel Dow
and that those people. So their PR firm reached out
to three h three magazine for advertising, and I ran
all the advertising for three or three. So they're like, hey,
we want to run ads. We're gonna be launching in

(48:24):
Costco and Denver. We're gonna do this food and wine
pop up blah blah blah. So I'm like, all right, cool, gotcha.
And then I went to another event with Jordan Winery
for their fifty year anniversary at like the fucking Governor's
mansion here in Denver, and I like help get some
of the Bronco players there and uh like just for
like present presenting some of like the big Magnum bottles

(48:46):
and stuff. And Justin Sutherland chef just j So this.

Speaker 2 (48:51):
Is not the greatest best I was picking his brain
about tips from Minneapolis when.

Speaker 4 (48:54):
I was up there. He's so kind. Yes, I'm not
gonna see him in but no, but but yeah. So
Justin's like one of the chefs the Jordan Winery hires
for this event and he's like, yo, I got this
event happening with Brady at the Aspen Mountain Aspen Street

(49:15):
Lodge and uh yeah, so he's like come to this
and that. It was like all of those got all
of it was like all of this.

Speaker 6 (49:24):
It was like it was everybody.

Speaker 4 (49:27):
I don't watch no disrespect to those guys on TV.
I don't watch TV really at all, So like I
don't I'm just fucking there hanging out doing my thing,
fucking puffing and like taking videos of all these famous
chefs like these are like fucking top notch, like Michelin
Stars chefs, and I have fucking no clue who they
are really now I know who they are. But yeah,

(49:49):
so that was like my first introduction into food and wine.
I think brother Luck was like somewhere in the mix
with those guys.

Speaker 2 (49:55):
I mean, he's he's a great person and we've worked
with him down in the Springs, hosted a few of
events down there.

Speaker 6 (50:00):
Shout out to.

Speaker 4 (50:01):
How far is the Springs from here? Always give him
the best. He's the best thing to ever happened to
Colorado Springs since the fucking Air Force Academy.

Speaker 6 (50:09):
I mean, he's better than the Air Force Academy. I
love that guy. And I saw him the other day.

Speaker 2 (50:13):
He drove up to Denver to support the homies over
at Riot Barbecue.

Speaker 4 (50:17):
Wow, he showed up to Denver. Dude, God bless his soul.
He says, you know, you like the parking over here.

Speaker 6 (50:21):
I mean, so at the same time, he's going to
be spinning at your place.

Speaker 2 (50:26):
He is, And you know this year he said that
finally he gets the ability to kind of relax and
have fun rather than cook and like be busy and
all the time. So he's got himself, he's carved out
a little time for him to enjoy himself. But he
was speaking very highly of your festivity. Yeah, I'm excited
he's and he's been working on his DJ skills. I
see his videos on social he's got to dialed in.

(50:48):
He's going to be made in heaven.

Speaker 4 (50:49):
I kind of want to send him a request for
like what to play, but I also don't want to
be like the fucking it's not a wedding. So it's like,
you don't if you're not at a wedding, you should never.
This is all the listeners do yourself favor. If you're
not at a wedding, don't request a song, Okay, because
these DJs, they have their sets planned and they put
a lot of time and energy into these sets. So
don't request a fucking song unless you're at a wedding. Okay.

Speaker 2 (51:12):
Yeah, dude, I've learned that the hard way. But also
he's got his own tracks and so he's going to
be spinning. It's gonna be a hoot and a holler.

Speaker 6 (51:19):
Yeah. The whole weekend is tell me this.

Speaker 2 (51:22):
So we were talking a little bit about Industry Day
on Sunday, and you have actually given me this tip
of you gotta stay Sunday, Sunday's industry Day, get the
fuck out on Monday.

Speaker 6 (51:32):
What can we expect for those that are doing the
long jaunt.

Speaker 4 (51:35):
Yeah, no, before we get too far from Brother Luck.
He's only going to be with us on Friday from
like four to five thirty, So come by then you'll
see Chef Brother Luck.

Speaker 6 (51:46):
Do do people need a RSVP?

Speaker 4 (51:48):
They should RSVP. It is the Patio Party Aspen edition.
But if you just show up and you say you
know me or Kip, I think we'll let you in.

Speaker 2 (51:58):
Hell yeah, and I'll be there with Bells on as well.
I'm not gonna miss it. I mean, Scott knows a
good party. He throws a good party.

Speaker 6 (52:05):
This guy is a fucking party.

Speaker 2 (52:07):
I would say, who's the most famous person in your
rolodex or in your cell phone right now?

Speaker 4 (52:11):
You know that is a really good question.

Speaker 2 (52:13):
Is it a football player, a basketball player, a chef,
a TV personality?

Speaker 4 (52:19):
I guess it depends on what industry level of fame.
But uh, probably David Arquette, who I mentioned with you
know his mom was the Her stage name as a
boulestanger was Bootsy Bellows. They have a big club in
La Bootsy Bellows. And I think he sold off his
stake to the h Wood Group. But yeah, probably David
Rcover and Shaker truly Yeah, he is, you know, one

(52:42):
of the biggest actors of our generation, if not ever.
His family has done so much for the Hollywood community, and.

Speaker 2 (52:49):
His sister's on one of the most popular shows in
the world right now, isn't it. Isn't that a sister
patrich Ark?

Speaker 6 (52:54):
Yeah?

Speaker 4 (52:54):
It is.

Speaker 6 (52:55):
Okay. So we've talked a.

Speaker 2 (52:56):
Lot about Aspen Food and Wine or excuse me, the
Food and Wine Classic Aspen.

Speaker 6 (53:00):
We've talked a lot about Aspen. Let's talk about Scott.

Speaker 2 (53:04):
You just mentioned you're launching a new concept that is
not only going to be promotional but also podcast and
media and things of that nature. What else have you
been getting into? You mentioned you do, you know, fucking
fashion Week and all this jazz? What does Scott do
outside of Aspen?

Speaker 6 (53:20):
What has he been up?

Speaker 4 (53:20):
I wish I could do more in Aspen.

Speaker 6 (53:22):
But don't all it's never that's not a real place.

Speaker 4 (53:26):
It's not a real place with twenty plus parties. It's
gonna be a it's gonna be a special weekend Aspen,
and I can't wait. I'm glad this is down with
you because you understand in our just as excited as me.

Speaker 2 (53:36):
Dude, I could literally I can't believe you've already packed
as we're recorded like not a week ahead. And the
intro before this interview is me and Chris nerding out
about how excited we have halfway. I'm in a saber.

Speaker 4 (53:48):
I need to watch. I got good shyness. The underwear,
they got the best underwear.

Speaker 6 (53:53):
Sorry, are there a Denver company too, aren't they?

Speaker 1 (53:56):
Yeah?

Speaker 4 (53:57):
Yeah, are here?

Speaker 2 (53:58):
I mean yeah, don't you don't ever go to twisted Elves.
Always get all your fashion sense from shynesty.

Speaker 6 (54:04):
They don't get.

Speaker 4 (54:05):
But yeah, So, I mean meet in general outside of
food and wine, you know, with the twenty plus events
I put on my calendar. You know, we're soft launching
the freshwequency dot com, which is gonna be a new
kind of media blog and podcast that focuses on you know, art, sneakers,
you know, music and kind of flavor, which is gonna

(54:25):
kind of be a fusion of kind of food and booze.
And you know, I've been in you know, the media
industry for which is crazy now twenty plus years. You're
old as fuck, but you don't look at I'm doing
that much far behind you.

Speaker 6 (54:38):
I know I'm old ship, but I'll share in July.

Speaker 4 (54:40):
How old are you?

Speaker 6 (54:41):
Thirty eight?

Speaker 2 (54:42):
Chris is forty, and while he's not with us for
this interview, he's at work and he's smack dab in
the middle. I give him ship for being forty, but
you get for someone that's partying harder.

Speaker 4 (54:51):
Now. I'm trying harder now, h I'm trying trying to
be a little bit like I did. I did, like
literally do it before I came to meet you. I
did like a little elliptic at the house. I got
one of those steam tents. I hopped in the steam
tent for a little bit. I'm trying to trying to
get my skin. I put some oil on my skin.

Speaker 6 (55:07):
I mean, that's part of it.

Speaker 2 (55:08):
It's just like we can fake it till we make
it because of like how you know modern science between
cold plunges, steam tents.

Speaker 6 (55:16):
I mean a nice face regiment. We sound like Patrick
Bateman for your American Psycho.

Speaker 4 (55:21):
But somebody was calling me an og. I was like,
I don't know if I want that title yet. It's like,
can I be a young G?

Speaker 6 (55:28):
Yeah, a little lowercase G.

Speaker 4 (55:30):
So yeah, I mean monto. So you know, launching in
the fresh frequency, that's gonna be exciting. We have like
a really six studio over you know, off a hand
in an I twenty five. We're partnering with the Warehouse.
They have like seven different sets and a huge ten
foot tall by twenty foot wide led wall that will
be shooting the podcast out of. And then yeah, just launch,

(55:54):
you know, launching that. And you know, my first couple
of guests. We have book Peter Paul Scott, who is
like really pivotal and you know, helping launch Tommy Hill
figure into the hip hop culture in the nineties and
you know now he's you know, doing a ton of
stuff djay, he's actually djaying the opening party on Wednesday
night for Aspen Magazine the Aspen Art Museum.

Speaker 6 (56:14):
That is that why you're going off Wednesday.

Speaker 4 (56:16):
You don't want to miss a I was already planning
on going up Wednesday because I have to set up
for the patio party at the Harper and Hudson on
a Thursday, really early in the morning. So yeah, so
I was, you know, I need to be there. There's
no way I could leave at like four o'clock in
the morning to get up there, and we could we don't.

Speaker 2 (56:31):
Leave till Thursday, and I already have fomo thinking of
everyone that's going up just to set up because not
only again, I don't want to keep harping on this,
it's a who's who. If you're in the hospitality industry,
this is a party. You need to make a point
to attend this whole week of events. I've never gotten
more sponsors, more you know, guests for the podcast. Hell,

(56:55):
we've even launched our Portuguese project because of conversations we
had with Ali and Buddha sitting around a table with
the team from Brava, Like it's that kind of crown
and everybody is so when you meet these folks, not
necessarily outside of their kitchen, that makes them human.

Speaker 6 (57:11):
It's just relate.

Speaker 2 (57:13):
They are so relatable and human and normal, and they're
just doing the same thing you're doing, which is goofing off,
enjoying good food, good peoples, and good times.

Speaker 4 (57:22):
If you're in the industry, you gotta go. I mean
there's no just gotta get. I mean, yes, get a
ticket to the Food and Wine ten If you can't,
we understand there. They are expensive, but it's it's the
return on investment is tenfold, tenfold. And even if you
don't go to the food and wine and tents, which
you should shout out to Larry and those those fine folks.

(57:42):
But there is literally a twenty plus parties that you
could go to.

Speaker 6 (57:48):
Ship there's there's more than twenty. There's just twenty that
you already have on your calendar.

Speaker 2 (57:53):
And this is something you and our friend Jeremy Harlan
once told us, who works with CNN and covers the
event throughout the week.

Speaker 6 (58:00):
Never say no, just say yes.

Speaker 2 (58:02):
Even if some of these parties are like, damn, this
conflicts with another party that I'm going to say yes,
get your name on the guest, let's swing through for
twenty minutes. You don't have to stay in a party
just because it says six to nine that you're there
from six to nine, Like it is a wonderful experience
and a great opportunity to meet some new people to maybe.

Speaker 6 (58:21):
Further along your career or anything of that nature. It
really is a hoot and a holler. Let's get back
to Scott and the Denver campaign.

Speaker 2 (58:29):
So you're launching this new concept, but you're heavily entrenched
in a lot of things.

Speaker 6 (58:33):
You know, we alluded to earlier. We talked a little
bit about the Fashion Week. Let's ask Scott, the person,
not the promoter, some of his favorite things. You ready sure?
Favorite date night?

Speaker 4 (58:46):
Can we do a bathroom break real quick?

Speaker 6 (58:47):
Yeah? I got an a positive goop.

Speaker 2 (58:49):
Oh and we're back quick bathroom break and we're firing
on cylinders.

Speaker 6 (58:53):
All right, so this is called.

Speaker 4 (58:57):
I don't know, hot shots with Scott, hot shots with Scott?

Speaker 6 (59:00):
All right? What's your date night of choice here in Denver?

Speaker 4 (59:03):
Well? I guess it depends on if you really want
to splurge or if you'll do both.

Speaker 6 (59:07):
Give us a good bang for your buck and then
a good treat yourself.

Speaker 4 (59:12):
You know, the bang for your buck. I like to
go where I know people, just because you know, it's just.

Speaker 6 (59:17):
It's more fun when you can support your enemies.

Speaker 4 (59:19):
Right exactly. So you know a new place they it's
a Denver staple in my opinion. They just reopened up
over on Santa Fe. I haven't been there yet, but
Elchie going great place. Lorenzo and the whole crew over there, Josh,
those guys are are great. Elchi goings. That would be
like my, I guess, more affordable, somewhat affordable kind of

(59:41):
date night. But if you really want to splurge. You
got to go to Bruto and see Byron chef Byron
Gomez and get the full Michelin Star experience. It's a yeah,
I've only been there once in the last year myself,
so it's not like somewhere I go all the time.

Speaker 2 (59:55):
But it definitely and you know, that's one of those
like amacase anniversary, like almost like your proposing type evening.
It's not like, oh, let's swing through a Friday. It's
a vitiment setting twelve ish seats where you can watch
you know, Michelin Star chefs cook and slay the scene.

Speaker 6 (01:00:13):
So that's a great one. And Elchin Gown, what a throwout.

Speaker 2 (01:00:16):
I love that name. That's a great one. I've not
thought about that one in a hot minute. Yeah, their
new locations on sant Effect.

Speaker 4 (01:00:22):
Yeah, they just I think had their growing up and
maybe first Friday whatever like yeah, right there a week
and a half so they they've been in Tennyson, they've
been in Loto. They have a spot in the airport.
But yeah, I mean Lorenzo. You know, they got like
one hundred and fifty year old chili riones you know
on their menu, like recipes like from Great Grandma on

(01:00:43):
their menu.

Speaker 6 (01:00:44):
So you mentioned you're from Baltimore, spent a lot of
time in the Big Apple.

Speaker 2 (01:00:48):
What's your favorite city for food in America and then internationally?

Speaker 4 (01:00:54):
Well, you know that's a good question.

Speaker 6 (01:00:55):
You know, like can't say Aspen.

Speaker 4 (01:00:58):
Can't say Aspen. Well, it's it's hard. Was like I
just recently started making money. Like back back in the day,
I was, I was pretty broke, like going not eating Baltimore.
I didn't really good to didn't really get to experience
all the Yeah, I mean, you know, but I mean,
you know Baltimore. I mean I'll just give out some
of my favorites, Like you got a Jimmy Seafood is

(01:01:19):
like a staple in Baltimore, Like you look them up.
They mean, they have the famous tailgate at the.

Speaker 6 (01:01:28):
And theine.

Speaker 4 (01:01:31):
Peter gave them a whole big Did you see the
Peda campaign.

Speaker 6 (01:01:34):
I don't know if so.

Speaker 4 (01:01:35):
They like Peter like was coming at like them for
like killing crabs and serving crabs and they're like, yeah,
we're better when we're cooked. They was like it was
a whole They went like basically the exact same building.
They lean they leaned into the campaign. But Peta went
at him, and uh, I actually wouldn't. They grew up
with those guys, like it was a father who founded
the restaurant, and the guys who are about my age

(01:01:56):
a little maybe a little bit older are the owners now.
And we used to kind of party to get We
used to be in like the party scene in Baltimore together.
So go support Jimmy Seafood in New York. You know,
there's there's just so many places. It just depends on
kind of it depends on what kind of cuisine you're
looking for.

Speaker 2 (01:02:15):
But what's your favorite city outside of those two if
you're going to eat, Like a Vegas.

Speaker 4 (01:02:20):
In La Vegas was cool, man. I had a lot
of fun at Beauty in Essex, which is a cool
spot in one of the cool hotels Bellagio maybe or something.
But Beauty in Essex was really cool. In Vegas outside
of there, San Diego there's a couple of cool restaurants.

Speaker 6 (01:02:35):
This is gonna love you for that.

Speaker 4 (01:02:37):
There's so much there's, like the hospitality industry, there's like
it's sad to say, there's not a lot of places
that like have that longevity of like you know, I've
been in Denver for like the better like nine years now,
so like you know, I don't really I travel to
you know, Aspen, you know, New York and like Miami,
but I don't like some of these places. Like it's
kind of like the NFL they say it's not for long,

(01:02:58):
Like same thing with these restaurants. It's not for long,
it's like three for you know, five years. Like a
lot of these places are flipping over. So you know,
Denver has become home. And it's like, I can't mention Aspen,
but Aspen's.

Speaker 6 (01:03:11):
Like your second time almost.

Speaker 4 (01:03:12):
It feels like it feels like, you know, more homele
I've made so many friendships over the last ten years.
It's like it's like going home. It feels like more
going home there than going home to Baltimore these days.

Speaker 2 (01:03:22):
Like, so it's fair, I'll give you Aspen. Then, what's
your favorite happy hour in town? You mentioned that you
saved yourself a little bit more so for X games
and Aspen these days. Yeah, but what is if you
were gonna go grab a drink after work? You're not,
you know, we're enjoying the happy hour specials five dollars
from three to six a lot forty six.

Speaker 6 (01:03:39):
But where would you go normally, you know, are what's
your name?

Speaker 4 (01:03:43):
I don't have necessarily a neighborhood, Barley. I like to
go places where people that I know. Yeah, so I
go see my boy James, one of the bartenders over
at the fifty four to thirty roof top.

Speaker 6 (01:03:52):
Oh yeah, over downtown.

Speaker 4 (01:03:54):
Yeah, great views.

Speaker 6 (01:03:55):
What they last year they had a cherry limemade froze
that was.

Speaker 4 (01:03:59):
Just so cheap you can't go wrong. James might have
been the recipe developer developer. He makes all the drinks there.

Speaker 6 (01:04:05):
He's with the weather like it is nowadays.

Speaker 2 (01:04:07):
I mean, all you want is a nice little cold bevy,
so you can get frozen cocktails here.

Speaker 4 (01:04:11):
But I do love the fifty four to thirty h
fifty four thirties, Like I'm celebrated my birthday there. Yeah,
that's that's my spot. Like sorry, gorgeous is kind you know,
it's becoming another home. But there's there's a couple of
new places that are opening up. I'll take another one
if you don't mind, sir, Thank you, thanks, and uh yeah,
so like there's a pen and Rose. Have you heard

(01:04:33):
about this property yet? And it's so like thirty fifth
and roseen Thorn it's the same folks that own a
the patio at Sluan's Lake. Okay, yeah, they're getting ready
to open up a pool rooftop bar.

Speaker 2 (01:04:45):
We need more rooftop with action here like and also
whomever the architects developers are that are keep putting these
pools on the first floor of these apartment buildings where
you lose sun after three pm, they're fucking idiots.

Speaker 4 (01:04:58):
Yeah, we're excited. We went and actually toured it on
Monday with the founder of three or three magazine. So
Denver Fashion Week's a three or three magazine event. I
don't know how long you've been here, but like for
the last twenty years, so I don't know if you've
ever been to a three or three magazine pool party.
But it's like it was once one of the staple
events in Denver, kind of like a Chicken Fight or

(01:05:19):
Denver Fashion a Week. It's been one of those like
big events in Denver staples for a while. And we
went and toward this this Rose and Thorn property for
potentially bringing back the three magazine pool party. It's not
confirmed yet, so I hope I'm not a Yeah, we
don't have to delete it. We did tour the property.
We are actively looking for a property to host a

(01:05:40):
three or three magazine pool party. So any place has
a bit a pool in town.

Speaker 6 (01:05:43):
There, make it a PSA, right, Yeah, for sure. Okay,
So you mentioned you don't watch TV. You're obviously working.

Speaker 4 (01:05:49):
I do stream a lot, but you know I don't
watch enough TV.

Speaker 6 (01:05:52):
What are you high on right now? What's something that
everybody should tune into?

Speaker 4 (01:05:55):
Somebody you should tune into his Duster? You would love it?
Have you seen this? Yeah? Like if I think we're
like four episodes in right now, it's a new show
on maybe HBO Max or something like that. Okay, it's
like it's a good one. Thank you, thank you, sir,
appreciate it. Yeah, Duster's been good. I do funny enough.
I just put my girlfriend through eight seasons and the

(01:06:18):
movie of Entourage. That was fun.

Speaker 6 (01:06:21):
There how many seasons there was of that show? Yeah,
I haven't rewatched that sho.

Speaker 4 (01:06:25):
You gotta do it if you if you never, if
you have friends I've never seen it, put them through
it and it's like you could watch I could watch
it again all eight seasons right now. Probably in the movie.
It's such a good show.

Speaker 6 (01:06:35):
I see when I do a rewatch.

Speaker 2 (01:06:37):
I used to rewatch the office fairly often, just because
it was kind of like mindlessly.

Speaker 6 (01:06:41):
You can put it on the background while you're sending emails.
And then now I'm recently I've done a rewatch of
the wire. Oh I love the one. I mean, that's
your show, that's your Baltimore boys.

Speaker 4 (01:06:51):
My aunt and uncle I don't come from when I
grew up in Foster Care, but my aunt and uncle
her like my mom and my dad. My uncle worked
at this hardware store for like thirty years, and the
guy who he worked for sold in this business. And
they wind up shooting some of the episodes like in
the area of the hardware stores, like the hardware stores,
like in a bunch of shots.

Speaker 6 (01:07:08):
Of the the Yeah, that's really cool.

Speaker 4 (01:07:11):
Yeah, I kind of like I wouldn't. They grew up there.
But I spent like a good part of my youth,
like you know, hanging out and hanging out, cleaning fucking
toilets and sweeping floors. It's over paid to do nothing,
I know that.

Speaker 6 (01:07:20):
Feeling well.

Speaker 2 (01:07:21):
I mean, my first job was bussing tables and dish
washing at a small Italian restaurant near a lake.

Speaker 6 (01:07:28):
And Ridgeland, Mississippi, called for Tez's.

Speaker 2 (01:07:30):
And then worked at the country club, cleaning up after
kids would throw ice cream at the windows.

Speaker 4 (01:07:34):
Oh, come on, you were definitely a caddy at one point.

Speaker 6 (01:07:36):
I wish we did. We weren't that nice for country
club where they had caddies.

Speaker 2 (01:07:39):
It was more of like, it's Mississippi, so I don't
there's probably a few places with caddies, but.

Speaker 4 (01:07:44):
There's some deputant money in Mississippi, now for sure.

Speaker 6 (01:07:46):
For sure.

Speaker 2 (01:07:46):
Okay, so I'm gonna let you go, but before I
do two quick questions. Let's say it's called the Stone
Deputiitue Question of the Week, and it's presented by our
friends over at Nobo Dispensary. It's a brand new dispensary
located at nine to seventy Link in the street. They've
got all the bells and whistles, all the accouterments, but
they also have an epic spread of vabes, flowers, edibles,
the whole kit and kaboodle.

Speaker 6 (01:08:09):
Let's say that you had a long night.

Speaker 2 (01:08:10):
Maybe you were working touring pool parties or pool venues,
or maybe you were just you know, hosting Denver's Fashion Week.

Speaker 6 (01:08:18):
You want to get home. You want to puff tough,
you want to throw on a streaming show.

Speaker 2 (01:08:22):
What's that guilty pleasure late night snack that you always
have that's in the fridge, the pantry, the freezer, all reliable.

Speaker 6 (01:08:30):
What's your go to snack man?

Speaker 4 (01:08:32):
All reliable? It's changed over the years. I'm trying to
get a little healthier. If you say fucking celery, I'm
ending no right now, not at all, but at this
current moment it's incrustables.

Speaker 6 (01:08:44):
Oh do you keep them in the fridge or freezerzer?

Speaker 4 (01:08:46):
For sure? Yeah, I kinda start keeping them in the
freezer in the fridge because I get fucking hungry. I
want when I start eating them frozen.

Speaker 6 (01:08:51):
You need them to like kind of dec well just
a little bit to get them to that level. I
love it. That's actually a great call.

Speaker 2 (01:08:58):
And they've really had a real resarch, just with the
older like the adults such as ourselves. I don't know
if an adult older people. We won't say adults because
neither of us are that.

Speaker 6 (01:09:08):
I love it. That's a great one. Okay, So here's
the last question of the night. It's called the last supper.
You get three people.

Speaker 2 (01:09:15):
They can be dead or alive, but they cannot be
a friend or a family who is joining you for
your last supper meal?

Speaker 6 (01:09:23):
And what are we eating?

Speaker 4 (01:09:25):
Damn well, I feel like I would need more time
to think about this, but I guess on the fly,
we love the on the fly. On the fly, probably
it's gotta be Jay Z and Dame Dash and Thomas Hedison. Ooh,

(01:09:47):
I like it.

Speaker 6 (01:09:47):
I like it? And what do we eat?

Speaker 4 (01:09:49):
Fuck? Maybe some of the Byron Gomez is a ro
tissrie chicken from Polo Tico.

Speaker 6 (01:09:53):
Dude, I remember that shit.

Speaker 4 (01:09:55):
That's bolder amazing. He just did a pop up with
Hey kidd a couple of weeks ago. It was amazing.

Speaker 6 (01:10:00):
I feel like he may have done something.

Speaker 2 (01:10:01):
Last time I spoke about that with him was when
we were an Aspen, sitting there at the Jude Saint
Julian or not the Saint Julian, the Julian or whatever
the drum excuse me, the Jerom hotel.

Speaker 6 (01:10:11):
We were sitting there talking about Polo tic.

Speaker 4 (01:10:13):
Yeah, but you know, before we go too far out
of this hotel Drum hosts a ton of events that
are ticketed that people can buy tickets too. You know,
they're European or you're I can't even pronounce the fucking name.
But Hotel Jerom sells a bunch of tickets around food
and wine weekend events that have nothing to do with
food and wine. They're open to the public, they're ticketed,
so you know, definitely you're looking for stuff to do,

(01:10:34):
get those two. They're like some of the events are
like ninety five bucks, so it's.

Speaker 2 (01:10:38):
Like very approachable in terms of, you know, bang for
your buck, great food, great people, great times are ahead
this week, Scott, I cannot thank you enough for taking
the time to sit down and goof off with us.
As the preamble, almost like the kickoff classic till a
week of podcast, a lot week of cavia, a week
of partying with some of the who's who's in the
hospitality Indian.

Speaker 6 (01:10:59):
Buck to us, no fucking show before we get out here.

Speaker 2 (01:11:02):
Let's say somebody wanted to reach out to you, whether
they wanted to have you at their event, maybe they
wanted to hire you for an event, maybe they just
want to pick your brain about how you got to
where you are in the life. What's the best way
for folks to reach out to you and kind of
get the ball rolling. If you're trying to throw a party.

Speaker 4 (01:11:18):
I mean, I guess you know. I feel cliche to say,
but I mean I'm most active on Instagram. You are
pretty good at it too, so yeah, I mean I'm
most active on Instagram, so I'm at strategic Scott on Instagram,
at strategic leverage on Instagram, so I'm pretty responsive on there. Yeah,
hit me up on there, shoot me an email, text

(01:11:40):
my my infos all in there, or tell Kip that
it's time to get something cracking and we'll get it cracking.

Speaker 6 (01:11:46):
That's exactly it. You can reach out to us at
Stone Deputite.

Speaker 2 (01:11:48):
I can either if I can't help and we're talking
to Aspen, or just in life in general. If you
need something in particular, you won't Scott's contact infect don't
hesitate to reach out to me.

Speaker 6 (01:11:58):
I'll happily put you in contact with them. We hope
to see everybody in Aspen.

Speaker 2 (01:12:01):
If not this year for the Food and Wine Classic,
we hope to see you in the many years to come.
Scott is gonna probably be running the goddamn show before
it's all said.

Speaker 6 (01:12:10):
The city.

Speaker 4 (01:12:11):
They wouldn't let that happen.

Speaker 2 (01:12:12):
I wouldn't let that happen either. But but no, it's
Amanda's the queen bell of the ball. We love her dearly,
and we know between her and Laurie's team and all
of them.

Speaker 4 (01:12:22):
That's like a powerhouse, the army of assassins, like they
I hit Lauria the other day, I was like, I
always like sending my parties just to like make sure
they're not like infringing on because there's so many people
who just like blatantly even though they're not affiliated with
food and wine, they'll just like food and wine party.
You're not a food and wine So I always like,
send her my party. Yeah, it's like, hey, this is

(01:12:43):
what I'm doing. I don't ask her if it's guys
like hey, come and like I feel like she would
tell me if it wasn't okay. But like there's a
lot of people that I know that like aren't like
official parties that like say food and wine parties that
probably shouldn't. But either way, yeah, hit me up if
you you know, shout out to Barely Management. I'm excited
to help curate their guest list for their party, which

(01:13:03):
is kind of crazy. I'm you know, never been hired
to curate a guest list, like, I.

Speaker 6 (01:13:07):
Have no doubt you're gonna bring Who's who. Yeah, yeah,
So we're gonna have some fun this week. You're ready
to go get routy.

Speaker 4 (01:13:14):
I'm getting routy now, baby.

Speaker 6 (01:13:15):
Hey, that's it. We're primed and ready to go few deep. Yes, sir, yes, sir.

Speaker 2 (01:13:19):
Well, thanks again to not only our sponsors of this podcast,
but thank you especially to Food and Wine Magazine, to
the Food and Wine Classic and AskMen for letting not
only us Stoned Up.

Speaker 6 (01:13:30):
A T be a part of it.

Speaker 2 (01:13:31):
Thank you for letting us tag along, Scott, thank you
for kind of showing us a fun path. And to
our friends that are listening at home, stay tuned. We're
about to drop seventy fucking episodes.

Speaker 4 (01:13:42):
Wow, it's gonna be crazy either way. If you are
listening and you want to. I'm documenting my whole weekend
on my stories on Instagram. No so strategic, Scott. It's
pretty easy to follow. Kip's tagging some stuff recently. So
and you'll see it on Tuesday as well. You'll see
you'll see us on Tuesday as well when this episode
is out. But I'm I'm going, I'm I'm gonna at

(01:14:04):
least try to like get some content in each party.
If I don't drink or eat, I'm at least gonna
try to get some content there.

Speaker 6 (01:14:11):
We go, Hey for our listeners and room y'all, stay hy,
stay hungry. We hope to see in the mountains smoking.
If you got it.

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