June 24, 2025 • 55 mins
Through brain fog, a multiday hangover & loaded travel schedule... the boys hop in the virtual studio to recap our Super Bowl & the greatest week of the year.
We run through the day by day synopsis of festivities. If you hatd FOMO via social media, you're gonna hate this even more. Excuse the incessant thank you's & shout outs, bypass the hundreds of name drops... and if you want to see footage of all the dank eats from today's episode, head over to our social media page @stoned_appetit to see all the recaps as the continue to drop throughout the week.
Special Shoutout to Lori, Amanda, Sarah A, Jeremy, the whole Food & Wine Magazine team, the whole Baltz team, Kelly, Johnny & Kasie, Caroline & Nelson, Troy, Scott M, Brady & The Taste Network, The St Regis, Matt & FINN Marketing, Seth, Kristen, The Little Nell, LALO Tequila, Vivek & Maneet, Muhammad, Matt, Bobby, Carlin & everyone for making this weekend one of the best of our lives. Wouldn't be possible without our sponsors
Sorry for doing this recap separated by time and space but schedules get busy sometimes and we're not in the same location at the same time.
Cheers to another successful Food & Wine Classic!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
We run through the day by day synopsis of festivities. If you hatd FOMO via social media, you're gonna hate this even more. Excuse the incessant thank you's & shout outs, bypass the hundreds of name drops... and if you want to see footage of all the dank eats from today's episode, head over to our social media page @stoned_appetit to see all the recaps as the continue to drop throughout the week.
Special Shoutout to Lori, Amanda, Sarah A, Jeremy, the whole Food & Wine Magazine team, the whole Baltz team, Kelly, Johnny & Kasie, Caroline & Nelson, Troy, Scott M, Brady & The Taste Network, The St Regis, Matt & FINN Marketing, Seth, Kristen, The Little Nell, LALO Tequila, Vivek & Maneet, Muhammad, Matt, Bobby, Carlin & everyone for making this weekend one of the best of our lives. Wouldn't be possible without our sponsors
Sorry for doing this recap separated by time and space but schedules get busy sometimes and we're not in the same location at the same time.
Cheers to another successful Food & Wine Classic!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Today's podcast presented by Nobo Dispensary in Denver, Colorado. All
of the great products that we took up the hill
for this Aspen recap, the food and wine, classic parties
and Shenanigans, all the great eats we loaded.
Speaker 2 (00:17):
Up over at Nobo.
Speaker 1 (00:20):
We grabbed our fat grams, cartridges, we grabbed our flowers.
We cannot thank them enough for providing us with great
products at a great price point. This episode is also
presented by our friends ever at Flowered Union Edibles. We
say it later in the episode, but goodness gracious, without them,
we would have been up a creek without a paddle.
(00:42):
Thanks to our sponsors, Let's get this party started.
Speaker 3 (00:55):
The suppression of the use of mantajuana and the fosses
looking behind it.
Speaker 2 (01:00):
I'm talking job, the records on marijuana, and the walking
off an Arctic division.
Speaker 4 (01:08):
Actually building wall forner like that today they built. Patman
Welcome ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.
Speaker 2 (01:20):
One of the most amazing plants you've ever discovered.
Speaker 3 (01:24):
The pop talking, the trippers, the Grand Coopers, the hip wos,
all gathered in secrecy and flying high as a company.
Speaker 1 (01:33):
Welcome back, ladies and gentlemen, to another week of stoned
up a teat with your host.
Speaker 3 (01:42):
As always, it's me Kip and across the Digital Information Highway.
We're going remote today as we're both busy as all
fuck and I've been traveling all over the goddamn place.
I got CBCB. How are you, brother, man, how are
you feeling?
Speaker 4 (01:58):
I'm feeling pretty good. I mean, We've got a whole
slew of new friends from this year, met some old friends,
and what a weekend. I almost like, it doesn't feel
like I'm back to real life yet, you know, I'm
still like endlessly daydreaming about just all the bites we had,
(02:18):
all the people we saw.
Speaker 3 (02:21):
It was a hoot and holler. I just don't know
how to say it. And yeah, I think our brains
are a little fried because you said you reverse them
make new friends and see old friends, and said see
new friends and.
Speaker 2 (02:35):
Make old ones. But man, it was a great time.
We were going to dive in.
Speaker 3 (02:40):
The whole nitty gritty of the Food and Wine Classic
and asspen all the events, some of the folks we
met with, and we have some really bad ass guests
coming down the pike. Shout out to all of the
chefs before we get into this, and I'll give a
shout out to our sponsors before we really dived into it,
but shout out to all the chefs that we met,
(03:02):
because most of them are with their PR teams and
so we were lucky enough this year to know that
and to get those PR people's phone numbers so that
we can expedite the process to get the podcast episodes.
Because most times when these chefs are you know, they're
on whether they're on stage, they're having to do pictures,
(03:24):
they're having to do seminars, they're cooking at parties. They
don't have the thirty minutes free to dick around.
Speaker 2 (03:30):
With you and I.
Speaker 3 (03:31):
But what we are able to do is foster some
relationships and kind of build on that and then invite
them after the fact to join us for an episode
of the podcast to talk about all things life and
so coming down the pike in the coming weeks, we've
already spoken with a couple of chefs and PR firms
that were like, heck, yeah, let's get that lined up.
Speaker 2 (03:51):
And I don't want to tip the hanks. I don't
know who.
Speaker 3 (03:53):
Will be first, Some will be repeat visitors, some will
be first timers, some will be people from the commune
unity that will throw the events themselves.
Speaker 2 (04:03):
But it's a It was just.
Speaker 3 (04:05):
A hoot and a holler and a larger part thanks
for our friends over at Morocci Cannabis. Everybody that we
met this weekend, we tried to make sure that they
went home with one of the award winning vape pins
called fat Grams. Two gram live revenant resin cartridges that
are inconspicuous.
Speaker 2 (04:25):
They stroke.
Speaker 3 (04:26):
It's a good clean head buzz and it creates a
perfect stimulant for an appetite. If you're looking to, you know,
get the mindset, get ready for a big fucking feast.
The fat Grams is there for you. And we took
up a bookou of Flower as well, as you know,
and that's an award winning product in its own right.
(04:47):
But the fat Grams really took over, including my dumb
ass wearing a.
Speaker 2 (04:51):
Shirt, so we did.
Speaker 3 (04:53):
We tried to hold our water and we picked up
all of those cartridges from our friends at Nobo right
here in downtown Denver. The best products. You heard us
talk about them before the intro music. Wonderful, wonderful selection
friendliest prices in the state of Colorado. If I do
(05:14):
say so myself. That's an opinion, not a fact. But
at the same time, we can't thank all of our
sponsors enough. And we have one more ad read later
in the episode for our edible friends, but we'll dive
into Flower Union later because they were the saving grace
every goddamn morning when we woke.
Speaker 4 (05:32):
Up, especially when we ran out of our fat grams.
Speaker 2 (05:36):
Yeah, we gave that. It was like giving the shirt
off your back, you.
Speaker 4 (05:40):
Know, we really did, And I remember you given the
last one out of global fire.
Speaker 3 (05:45):
We tried our damnest to make sure that everybody got
to have as much fun as I did and as
you did. Let's start with the first things first. How
much sleep have you gotten?
Speaker 2 (05:56):
Have you? Are you called up?
Speaker 4 (05:58):
It feels I think so like I've slept pretty damn good.
But I think I'm still like recuperating sleep. I don't
think I'm like hitting like new sleep. I'm catching up
on old sleep.
Speaker 2 (06:09):
Yeah, that's exactly.
Speaker 3 (06:10):
It's like jet lag almost would be the best way
to describe it.
Speaker 2 (06:14):
Because yesterday we had a little thing to do. We
did it here in town.
Speaker 3 (06:20):
We'll talk about that as well. But it's like day two,
like there is no soft landing. It was a come
to Jesus memory. It was tough to get out of
bed and then hair that with all the running around
we were doing today for work and such.
Speaker 2 (06:35):
But you know what, let's talk a little bit about
why we're so tired. Should we start with Thursday?
Speaker 4 (06:41):
I think we should when you got the opportunity of
a lifetime.
Speaker 2 (06:45):
Yeah.
Speaker 3 (06:46):
So for those that are like, where the fuck did
that sexy picture of Kip with the saber come from?
Speaker 2 (06:52):
We had the plug.
Speaker 3 (06:53):
It's great and shout out to Finn Marketing, h to
Lorie Wells, who is very much the whole reason we're
able to do this. Amanda Derenzio as well. They recommended
me to be kind of just a wild card and
what was what was attempting to be a world record
(07:14):
of bottles sabered as the opening ceremony in under two minutes.
And so I was under the impression Chris that I
was just gonna saber be a one and done guy.
And I get there and they're like, hey, so you're
gonna saber ten bottles with eleven other professionals from around
(07:34):
the world and y'all are all going to try to
do it in under two minutes. I was like, are
you fucking kidding me? Like, I know I can do one.
But they had these little shoots set up almost like
a firecracker shoot, like a mortar or you know, the
two of you drop a mortar into for the holidays.
They had these things aimed at the old chalet out
(07:55):
in front of Saint Regis, and then the whistle shot,
and then off to the races we went. We were
competing with some other friends from our local community, like
Bobby Stuckey, some national folks.
Speaker 2 (08:08):
Like Julia and a z. I mean, it was a.
Speaker 3 (08:12):
Wroot and a holler, and I don't think I made
too big of a fool of myself. I got ninth
or tenth place out of the twelve, duking it out
with world renowned chefs, Master Samaliers, wine professionals, and the
mayor of Aspen.
Speaker 4 (08:30):
I think it was just tough the way the whole
thing was set up. But then you think about it,
and there's no really good way to set up somebody
saboring ten bottles.
Speaker 2 (08:40):
Yeah, you know, because if.
Speaker 4 (08:40):
It was just like if somebody just handed you a
bottle you sabered it, then you'd have to figure out
who to ham that bottle to you and then get
another one. But the way it was set up, like
hitting one and then going right up front hitting another one,
I don't know. It was fun to hear it all.
Speaker 2 (08:55):
Go yeah, and it was a who to be a
part of.
Speaker 3 (08:58):
And so I cannot again, you're gonna hear a lot
of I can't thank them enough. And so, but that
that's where it started, and then we went straight from there.
Chris right in the party time, like there is parties,
and we kind of explained it with the you know,
Scott McDowell episode last week. It doesn't all party in
(09:20):
the grand tasting. There's so many other things going on.
A lot of it is sponsored and backed by the
Food and Wine magazine team, but it's just NonStop left
and right. And the first one up was the welcome
party that was actually at the Saint Regis inside with
(09:40):
that was showcasing this year's Top Chef finalists. And you know,
we joked and we've recapped all season long of this
season of Top Chef, who would be the most fun
to party with? They're all fucking a hoot and holler
and even not even just the finalists.
Speaker 2 (09:58):
Everybody there was.
Speaker 3 (09:59):
A blast to hang out with and the food was
spectacular and it was put on by the team from
Silver Oak, which is I think a fairly well renown
winery out of the NAPA kind of that Alexandria Valley,
and it.
Speaker 2 (10:15):
Was just right out the gates.
Speaker 3 (10:17):
All you can drink wine, there's caveyard, there's oysters, there's
champagne that there's so many meats. My ankles are still swollen.
I look Galley, I look like I have cankels, and
that everyone knows that's a genetic thing. I've got those
jeans and now they're really barking this week. Holy shit,
was that a fucking way to start the week.
Speaker 4 (10:39):
I can't even like I'm trying to. It's all coming
back in pieces, just because there are so many different events,
it's hard to separate them all out, especially when the
food's good at everything. But I remember that welcoming event
being like, oh my god, like yeah, like we were
so excited when the Valley came and it was cool
getting to talk to them.
Speaker 2 (10:57):
Yeah, the whole team was great.
Speaker 3 (10:59):
We got to run into some dear friends like Vivek
and Menite, who obviously y'all all know them from the
food circuit Minit is on television just about every day
on every channel, whether it's Chopped, whether it's the new
Barbecue Brawl, which has new episodes airing weekly, or if
you just see her on social media. They're a hoot
(11:20):
and a holler to hang out with. But in addition
to that, you go from one party to the next,
so it does kind of feel it can get blurry,
you know. And the next party was the Amex Trade
Welcoming party over at Ajax Tavern. Goodness fucking gracious, Chris
not only were and this one I feel like Carlin Carr,
(11:41):
you know, advanced Samalier for the Frosco Wine Group, who
just recently won a James Beard as most Outstanding Restaurant
in America. She had a decadent wine lust, and so
you're just kind of buzzed up the whole time. It's
in a in the air of not necessarily an alcohol buzz,
(12:03):
but just like getting to see old friends making new
ones and then also getting to have these, you know,
wonderful SIPs of wines that are so beyond not only
our palette and our knowledge, but kind of getting to
pick the brain but also be a fly on the wall.
And then we were there, you know, grip ripping and
(12:23):
roaring until you know, we went and snug over to
the Little Nell for a late nightcap with the same
team from you know, the Frosco Group. But that is
kind of like the home base for the weekend for
the hospitality industry. Like if you don't have a plan,
you can just go to the Little Nell. Like, if
you have an hour to kill, go to the Little Nell,
(12:46):
have a glass of wine. You're gonna end up running
into either a friend or somebody you've seen on you know,
the Food Network, or you've always you know, read about them.
You may have their cookbook, whatever it may be. There's
always something fun going on. And that's what makes this
weekend so max Like it's god damn it amazing and
(13:07):
just thinking about it, I've never had as much white
wine and then having I mean, and it's fun.
Speaker 4 (13:13):
It's fun at the parties, like I remember at the
AMX thing at Ajax Tavern, Like you're walking around, you're
talking with somebody you know one second and then you
turn around and you recognize somebody, but you you've never
met them. You just recognize their personality and like, who
was it? I met Madeline Pucket like one of the Yeah,
(13:35):
she was a hoot. It's crazy and like this was
like her first time there, I think, and she was
just stoked and she was just like, holy shit, this
Wineless here at this party. And I was like, yeah,
no kidding, like that that Wineless last year. The Wineless
was choice too, And I mean, like it's got to
be the same year after year. It's just got to
(13:56):
be so good.
Speaker 3 (13:57):
Yeah, it never sees this too amazing. When I try something,
I'm like, where's this been all my life? And it's
just you know, they have such a wealth of knowledge
between all of these people.
Speaker 2 (14:06):
And I know that. Jeremy Harlan, friend of.
Speaker 3 (14:09):
The program, was like, how many times are you going
to say remiss on the podcast?
Speaker 2 (14:14):
Count that as the first one.
Speaker 3 (14:15):
But we would be remiss if we didn't give a
shout out to the birthday Girl Sarah Abel and the
Balton co team Shannon, Chris and Phil. I mean, they
throw just excellent events and they make everyone feel so
warm and invited and like you're not out of place,
even if you're just fucking stone or idiots like us.
(14:36):
And that's what makes it so great because not only
when you meet somebody that maybe you follow online or
you read their publication or whatever it may be, but
they're just as nice as can be and they're down
to earth people because they all kind of come from
that hospitality lineage of like whether they're a line cooker
or a front of house, nobody is so high brow
(14:58):
that you can't just walk up and introduce your so
say hello, and just chat with them for a few minutes.
I think I slapped to Andrew Zimmern's ass like eleven times,
just being like, hey, how's the gold days walking by,
and he's like.
Speaker 2 (15:10):
Hey, how are y'all?
Speaker 3 (15:11):
Like everybody's just so nice, and it feels like, I
don't know, everyone's just buzzing even without alcohol, like you know,
like it's just an it's a very positive environment. And so,
I mean, Thursday night was a great way to start
the festivities. But then you know, we woke up bright
and early Friday morning and we were right back.
Speaker 2 (15:33):
We were right back at it, right back.
Speaker 4 (15:35):
Yeah, starting off with some knowledge bombs by Bobby and Carlin.
Those wine seminars were great.
Speaker 2 (15:42):
Yeah, and it doesn't even stop there. Like Schoda was
doing cooking.
Speaker 3 (15:45):
Seminars and like you know, there's multiple masters so maliers
for around the globe that are there to talk about
different wines and even doing blind wine pantals and tastings.
Every chef under the sun is doing ah a signature
dish or showing you how to cook it home, shout
out to SKS appliances, you know, like they're like, it's
(16:07):
so easy. An idiot like Kevin Chris could do it.
But we started by, you know, with a little side
bet from Carlin. And did we not say that we
would make it to two of her three panels?
Speaker 2 (16:19):
Was that not the bet?
Speaker 4 (16:21):
Yes? Because I know what they're probably trying to say
that we said we were going to make it all three.
We knew that was a losing bet, So why would
we say that. I'm pretty sure it was two.
Speaker 3 (16:30):
Yeah, And we're not the smartest crayons in the box
or the sharpest colors in the shed. Wait I said
that's sharp sharpest colors in the box, or the sharpest
tools in the shed, or whatever brightest colors in the box.
Speaker 2 (16:46):
My brain's still not firing. I knew we wouldn't do three.
Speaker 3 (16:50):
Three is just boisterous, a little bit over zealous, and
so we definitely started off out the gates six wines,
all island wines from all over the Mediterranean, learning about
Mount Etna and how like you know these like evolved
volcanic soils and how they.
Speaker 2 (17:10):
Treat wine and you know, like how they how.
Speaker 3 (17:13):
Long they've been growing there. It's just so fascinating. And
so while we will talk about how the grand tasting,
the food, the beverage, the people there are all immaculate,
you really to get the bang for your buck for
these passes. It's not like just go in there and
eat you know, caviar and you know, drumsticks and hand
rolls and tremisu. It's like go learn and go, you know,
(17:37):
entrench yourself in the community and just trying to immerse
yourself in the culture of learning. Like just be a
sponge and don't make a fool of yourself by chugging
six glasses of wine at nine o'clock in the fucking morning.
Speaker 4 (17:51):
And you know, especially what's good like for industry professionals
or just for regular people are like the talks that
they have, like like the panels where it's not really
like so much like a seminar or a cooking demo.
It's there's a topic, there's a moderator, and usually you
have like a z being a guest or you.
Speaker 2 (18:12):
Know, a Shepherd. You know, yeah, I see.
Speaker 4 (18:15):
These yeah, and you know, they talk about topics that
are current and relevant in the hospitality world, and it's
it's pretty insightful to hear about the way some of
these people who have been in the industry for you know,
thirty forty plus years talk about what's going on and
taught about hospitality. It's awesome.
Speaker 3 (18:36):
And they used a word that was, you know, very
There was a seminar on Friday morning that was hosted
by Shepherd that was like the art of the Pivot
And shout out to again Balt and Co Sarah for
including us and inviting us to all these things. But
like they had this thing at the same time as
Bobby's and that's a word that we were talking about
(18:58):
five years ago. And it's like people are still having
to do that in the restaurant industry. And to hear
from professionals in markets across the country, whether it's Houston, Chicago,
New York, LA, you know, it's.
Speaker 2 (19:08):
Kind of like you're not alone you know, whether.
Speaker 3 (19:11):
You're fighting, you know, trying to keep your head above water,
or you're trying to figure out how to navigate the
pitfalls of cost of you know, real estate or labor
or the food cost. You know, like there are so
many things going on that there's it's a wonderful opportunity
for professionals in the industry, whether you own a restaurant
or you want to open one, these are great opportunities.
(19:34):
And so that's how we just started the fucking gate
and then we were off to the races yet again.
We had a luncheon with a panel where they were
talking about cooking at home and how you know, it's
literally so easy an idiot could do it. And we're
sitting there and we're eating fucking crab cakes and drinking
(19:55):
out of watermelons and just goofing off, you know, sit
on the rooftop of a hotel, and you walk out
and you run into Schway from Topshop, and then you
run into Nancy Silverton before she goes to her panel.
She was like, can I get that watermelon when you're done?
And I was like, Chris, she could just have it
right there. I'm melted like a fucking in the words
(20:16):
of the little rascals, like a popsicle. On the fourth
of July. I was like, whatever you want, this silverton,
whatever you want. And then we navigated through the Grand Tasting,
and there there was wonderful representation from Colorado. But the
coolest thing about it is you get folks from all
over the world, and this year they showcased instead of
(20:36):
like we had alluded to in previous episodes, the Spanish
government having their own tints, this year, Food and Wine
Magazine brought it back in house with Robert Mondavi's wine company.
They launched these huge new bars on the south side
of the Polo grounds that were just divine like, line
(20:59):
after line, just pour as much wine as you want.
You could grab truffled snacks, sweet treats and just eat
to your heart's content. So you do get that fits
with the badge. But it's like you can do all
of these different things, which makes it so much fucking fun.
Speaker 4 (21:17):
Yeah, there's literally NonStop action from ten am or I
guess it starts at like some of the seminars start
at like eleven am.
Speaker 2 (21:25):
No seminars at ten, the Grand Taste at eleven.
Speaker 4 (21:28):
Yeah, I mean so, I mean but then from then
on until like five or something, there's literally something going
on every hour.
Speaker 2 (21:36):
Yeah, I think we went to what was it?
Speaker 3 (21:39):
We went to the J and M Sellers tasting over
at the Little Nell, and then we went and Swung
by the with Mark Bittman for that, and then we
went over to Boss.
Speaker 2 (21:51):
Everybody knows that team has won.
Speaker 3 (21:54):
A Mission to award. They're the only missional in star
in Asmen. But they were hosting a Spanish wine and
a media medium and so like. But you could just
RSVP to these events, like you didn't have to be
some like grandiose personality to be included in these events.
And so yeah, we were just sitting there slugging them,
(22:15):
and then we were like, Okay, let's go take a break.
Let's not make a fucking fool of ourselves, because I
think it's a little bit of moderation, especially for you
and I, because we don't want to burn a bridge,
you know, by being able to we've we've earned these passes,
but we don't want to lose them by acting a
fool or getting over served. So we took a little break,
(22:38):
and you know, it was balmy. It was seventy five
degrees with the light breeze, it was a little hot
up there, which I'm sure everybody's rolling their eyes, right,
And then we did what is easily considered one of
the funnest events of the whole weekend, which is the
Top of the Mountain Party, and this year the theme
was kind of like the American West a Cowboy could Tour,
(23:00):
which is when we got to meet up with our
buddy Vivek di Aura where, you know, while weather was
a little inclement, uh so we sat around and hung
out and when doing so, we were able to do
two things, Chris, we were able to not only run
into a dear friend of our chef brother Luck out
of Colorado Springs. Again, Colorado's representation was second to none
(23:23):
this weekend, and everybody was so nice to include us,
knowing that they all know us really well because we're
fucking idiots. But then we made a new friend while
waiting in line to go to the Top of the Mountain,
and his name is Mohammad Abdulhani. If you don't know, Mo,
Mo owns a restaurant in Philadelphia called Down North Pizza
(23:48):
And Chris, Moe's going to come on the podcast.
Speaker 4 (23:52):
That guys awesome.
Speaker 3 (23:53):
He may be my second Vvek is my favorite person
on this planet. Moe is my second hand down the
coost motherfucker ever. And what he did with launching his
brand in Philadelphia, we'll let him talk more to Tail,
but how he was telling it to us, He's like,
I'm not a chef, but I had a calling to
(24:14):
get into the hospitality industry and he launched a pizza
brand right around COVID. And the cool thing about it
is that his staff is made up as formerly incarcerated
individuals from across the country and things of that nature
working in his kitchen. But what he did, like all
great leaders do, which was nowhere. Maybe I won't call
(24:37):
it a shortcoming because he'll say it as well, I'm
not a chef, so he delegated and hired a fucking
wizard of a chef to launch a fun pizza concept.
And it's not like a regular pizza concept like Angelo's,
you know in South Philadelphia with the Wider Pies, the
Thin Boys. He created a new style, a Philadelphia style
(25:01):
of pizza which is similar to that of a Detroit style.
But they literally launched and created their own pains to
bake their pizzas to create a specific type of what
we call the crown, you know, that caramelization on the
outside of a pizza. And so we were nerding out
talking about pizza, talking about football, talking about life with
(25:24):
Mo and the next thing, you know, for three days
we were just goofing off with everybody from Philadelphia. The
Philadelphia representation of this year's Food and Wine was fucking awesome.
Speaker 4 (25:35):
Shout out to Seth.
Speaker 2 (25:37):
I mean, Seth.
Speaker 3 (25:37):
Franken is the reason we got to meet all these people,
and he got us into a lot of these parties.
Speaker 2 (25:43):
We definitely we need to send him a very large
care package with champagne.
Speaker 4 (25:48):
Yeah, and I don't want to. I mean I want
to say, I feel like there's a documentary or something
that was created not that long ago about Mohammad's restaurant
and things like that that I may I may be
miss speaking, but I know they've won awards. I think
they've got a James Beard Award for that they do. Anyways,
it's amazing, like just hearing him talk about it and
(26:11):
how he cares, but it's just like it's you know,
I think it's just one of those things like he
felt like it was the right thing to do.
Speaker 2 (26:19):
And it's awesome, it really is.
Speaker 3 (26:22):
He's not only that, he's a bowl up of tea
top fifty. I think he's won some awards for Best
Pizzas in America by USA Today And again we may
be miss speaking, but we'll let Mo come and talk
on the podcast. He said he would even fly to
Denver to do the podcast. And if he does that, Chris,
We're going to take him on a pizza tour from
Longmont at Rosalie's, hit up Little Arthur's, show them what
(26:44):
blue pans doing with our Detroit style.
Speaker 2 (26:46):
We're gonna hit them all, you know.
Speaker 4 (26:48):
Oh that'd be so fun.
Speaker 2 (26:49):
Yeah.
Speaker 3 (26:50):
Fuck Portnoy. We gotta get Mo to give us a
do a pizza tour. Mo, But I digress. So we
head up the hill to the top of the mountain
the most pristine views to eat dinner, and Chris, I'll
let you take it from here because I've never seen
you get so close to climaxing while eating, and I
have pictures to prove it. Dive into your favorite bites
(27:12):
and showcasing the chefs that we're cooking at the top
of the mountain.
Speaker 4 (27:17):
Shout out to Weiss forgetting that pure joy on my face.
So anyways, we get out there, and the funny thing
is is I didn't even see this one because it
was off to the side and I was interested in
like going in and checking out what was going on inside.
But when I came out, I saw Aaron Franklin and
I was like, fuck. I mean, obviously I've got to
(27:37):
try this. It's got it's got to be good. But
what I didn't know was that he was going to
serve his brisket over Texas toast with fomenta cheese on it,
and that right there, I was like, holy shit, this
is about to be so good. So let alone the
brisket being fucking good and guys like it's not like
people don't just glaze them over to be glazed over,
(28:00):
Like his brisket's fucking good.
Speaker 2 (28:02):
But man, altitude.
Speaker 4 (28:05):
I'm telling you what the like. I'd kind of been
to the brisket separately at first, just to get that
initial body and brisket, but that with the pimento cheese
hot Damn. I would have that every barbecue. It was
so goddamn good.
Speaker 3 (28:19):
I love, you know, our Denver community. There's nothing that
comes pales in comparison and the pulled pork sandwich on
that salt ask bun, I mean, and that's just the
tip of the iceberg.
Speaker 2 (28:30):
And not to like, you know, diminish everything that Aaron's done.
Speaker 3 (28:34):
He's unbelievably kind took time to like goof off and
let us take pictures while he's cutting. But you walk
inside and then there's just past apps everywhere, drinks everywhere,
and there's Tyler Florence and another one of our new
best friends, Matt Visara, the culinary director of you know,
(28:55):
Tyler's Food Empire. These guys our face fucking the shit
out of some food.
Speaker 2 (29:03):
I sort of.
Speaker 3 (29:04):
Got that fucking meat on a boat and Chris and
it was just like truffles married around it, and then
there's burgers with treffles and caviar on it. I have
never like I was just drooling through the cotton mouth
like usually the cotton mouth will win uh uh.
Speaker 2 (29:22):
Not at the top of the mountain.
Speaker 3 (29:23):
It was so second and sultry and savory juicyes can
be that asu mop.
Speaker 2 (29:30):
It was so fucking don't good.
Speaker 4 (29:32):
I don't think I've ever seen a steamship in my life.
So when I walked up there. I was like, what
the fuck is going on here? Because that was a
huge hunk of beef, and so I remember I went
to the side and I googled it. I was like,
what the fuck is the steamship? And then it pulled
up obviously a steamship boat. But then when I finally
(29:52):
said beef steamship, then so it's a whole roasted cut
of beef from the animal's rear leg And I mean,
that thing was huge. But I'm telling you that sandwich
when they topped it with a little bit of the caviaar,
it was just the icing on the cake. But that
thing was so meaty, so juicy on that soft bread.
(30:13):
Oh my god, like it all just kind of melted.
It was so goddamn good.
Speaker 3 (30:18):
But it was It had enough texture to kind of
like differentiate in your mouth, but it was so juicy
and savory it just kind of rushed over your tongue.
I can't express how delicious this was. And again, you know,
I'm not gonna use the R word because Jeremy said
I would say it too many times, but we would
be remiss if I didn't think Lori wells, you know,
(30:41):
Amanda Derenzio and the whole teams for letting us be
a part of that, because while that one is a
little more exclusive of an event, I don't think I've
ever eaten to that extent. And it's just it was divine.
It was fucking divine. And because of the weather delay,
we kind of had to dip, dive and dodge out
(31:02):
of there, but we got to take pictures with some
of our best friends and we got to write. You know,
we rode down the fucking you know, the gondola with
the friends from Frosco Food and Wine to rush over
to an oyster and caviar party by Colorado's own Traveling
Mercy and another James Beard Award winning chef, Caroline Glover,
(31:26):
who was not only pouring tequila beverages, but they were
shucking the shit out of oysters, hitting them with the
dollop of caviar and had a DJ spinning in the corner.
Like Aspen is not real life. It is so fucking
fun and you everywhere you turn, it's caviar, it's you know,
wonderful truffles, it's oysters, it's the best chefs in every
(31:47):
region from all over the world, showcasing their skills and
just sharing the love, and every single one of them
could not have been kinder. Shout out to Matt Masara.
We didn't mean to skip over that. I love that
guy to pieces. I've I've never met a more down
to earth person in my life. He was like, when
do you want to come out and visit California? I
(32:09):
was like, can I just fly home?
Speaker 2 (32:10):
And you're cooler.
Speaker 3 (32:11):
I think I actually played a little hard to get
because I didn't want to seem too easy. He's like this,
look at this slide. So I was like, no, I
don't want to come out there just yet, but I'll
come visit. I don't want to bother you. By the
end of the weekend, I was like, pack me up,
put me in your bet suitcase. I want to come
home with you. But I mean, Caroline was throwing a
freaking rager in the middle of downtown aston.
Speaker 4 (32:33):
That was fun and you wouldn't like until you hit
that street, you wouldn't know anything was going on. And
then they were just in a little side little gallery.
Was it Aspen Collective?
Speaker 3 (32:43):
Yeah, shout out to the Aspen Collective. And we were
walking over there with Melissa King and Padma. Yes, those
two Stars started Humans and I asked Padma to play
fuck Mary Keel with restaurants from Top Chef winners and
she was like, yeah, I'm not giving in to that,
like dart it all. I was like, so, I am sorry, Padma,
(33:05):
but we all know Buddha is one a. He's always
our alpha. We love Buddha to pieces. But I was
trying to get her to say something. She was not
having it. She was like, nope, I'm not picking against one.
She said, that's like picking my favorite child. I was like, yeah,
my dad does that. I'm definitely not the favorite child.
But so we went from Traveling Mercies again shout out
(33:27):
to Nelson, Caroline, the whole Traveling Mercy's team, where we
met up with our dear friends Johnny Curiel and the
whole on all the Fundafina team and went to the
Blackbird party. And for those that don't know, Blackbird is
an app that is about to be released. It's already
in New York, LA, Charleston, maybe San fran or Philadelphia,
(33:52):
but it's about to launch in Denver. If you're a
restaurant tour listener to this saying, these two guys are
fucking idiots.
Speaker 2 (33:58):
We know that, but what we.
Speaker 3 (34:01):
Also know is that Blackbird is an app that is
going to help you alleviate some of the extra calls
with processing fees, which I think is something that's tickled
the pickle and has also been something that's plagued a
lot of restaurant tours here in Colorado as we've tried
to get legislation passed in the year over the last
year to no avail and with no luck. So if
(34:22):
you are one of those and you're like, God, David,
I'm sick of paying this three percent to AMEX on
every card, and I know a lot of them pass
it down to the customer, this is a great way
to alleviate it. And they're also gamifying dining out. So
they were hosting kind of like a oh, this is
who we are party, and while I knew a little
(34:42):
bit about who they were, we were lucky enough to
join some other professionals Johnny and Casey Seth Rankin being
included in that Bryant Palmer dev include some you know,
movers and shakers in the Colorado community for an evening
of isol Jellow shots that were flavored with like God,
(35:03):
I mean, Chris, They were Poloma flavored jellow shots. And
then food was served by Bonnies out of Brooklyn, whether
it's fish, sandwiches, gorgeous fries. The place was just bustling.
It was you know, it was asked to elbows, one in.
Speaker 2 (35:20):
One out.
Speaker 4 (35:21):
That was packed.
Speaker 2 (35:22):
It was packed.
Speaker 3 (35:23):
And we ran into friends like Sarah and other chefs
and movers and shakers in the industry, ran into Mason
from Turkey and the Wolf and got to goof off
with him like it wasn't who's who in there, and
it was a party. DJ said, you would have thought
we were going to cave through into the basement of
the little nell.
Speaker 2 (35:43):
It was Friday was what set this whole.
Speaker 3 (35:47):
We're never going to get enough sleep to recoup in motions,
I mean everything. We everywhere he turned, great fear and
great people, great drinks, and then it was Saturday. By
the next thing, you look, it was Saturday. Saturday, we
started off with another wine tasting, this time about Frueeland
Wines or is that right, Freeheeland, Frueely, Prucily.
Speaker 4 (36:10):
It's a tough one.
Speaker 2 (36:13):
Frueely's North free Uly.
Speaker 3 (36:16):
It's in the northern part of Italy, right on the
border of Slovenia, kind of in that northern Alps region
but also coastal. You'll hear that. We learned a fucking
ton about it. We were slugging white wines all morning.
I was eating Tom's like skittles. I was like drinking one,
popping a skittle, drinking one, popping a skittle. I went
(36:39):
right into the gates from that into This was the
bell of the.
Speaker 2 (36:45):
Ball for me. Chris.
Speaker 3 (36:46):
This was the best meal I've had in twenty twenty
five Thanksgiving. It was like Thanksgiving the Balt and Coat team,
the same one we mentioned earlier. Shout out to Sarah Abel,
Shout out to the whole fam. Shout out to Rezi
and American Express and all of those brands that were
putting this party on. They invite chefs out every year
(37:07):
to do a celebratory hospitality luncheon. And so there's long
tables in this meadow overlooking the marine bells. And you
probably saw it on our social media. If you didn't
go check out Stone Deputy social media page you can
see what we're talking about. But they brought out chef
Sarah Greenberg from Chicago with her CD or I guess
(37:30):
Sioux chef CDC. Bailey Sullivan, who everybody knows from you know,
just got was a finalist on Top Chef and teamed
up with Mike Salmanov out of Philadelphia of Zahab Lore,
I mean, star studded chefs.
Speaker 2 (37:50):
It was immaculate, and we tried to convey that.
Speaker 3 (37:52):
In our social media page so we won't get too hung.
Speaker 2 (37:54):
Up on it. But what's cool about it is the camaraderie.
Speaker 3 (37:58):
You know, You're sitting at tables with you know, hospitality heroes,
people that are movers and shakers, and you're all just
eating like it's Thanksgiving, you know, and it's This meal
was so goddamn good. I don't think I we you
know alone, Shia is a dear friend of ours. I'm
a New Orleans kid, moved out here. He opened soft
shortly after, you know, he switched gears down there in
(38:21):
New Orleans.
Speaker 2 (38:23):
And then I've never had.
Speaker 3 (38:26):
Mediterranean Israeli Middle Eastern cuisine like that. I was in
all But what really stole the show was that fucking fish.
I don't know what Sarah and Babley did do it
besides smoke it, but God blessed them and their teams.
It was divine like I was crying in my seat.
Speaker 2 (38:50):
I was in luck. That's why you don't new drugs
before lunch. Everybody I've had.
Speaker 4 (38:56):
I've had redfish more times than I can count, but
I've never had redfish that good. It was seasoned perfectly.
Holy shit, was it tender and serving it over that
succotash where you could kind of like get a combo
bite in there.
Speaker 2 (39:14):
With smoke and that bite from the season. It was
so good. Chris, I'm still thinking about.
Speaker 4 (39:20):
It, dude. Also, not gonna lie like chili deserves to
shout out too, because that fucking chili with beef cheek, said,
I don't and I don't know what it was because
it wasn't like it didn't seem like a chili kind
of day. But when I saw the make your own
chili station, I mean, you can't not get it. But
(39:40):
what I loved they didn't have like sour cream. They
used labna, so you got like it was so goddamn good.
And the beef cheek was chunky in it, but.
Speaker 3 (39:51):
I mean it just melted in your mouth as soon
as you hit it, and yeah, just enough texture. I
was like taking bites of like other people, I was
like I can't get a full bowl. I don't want
to waste it. And I think it was Julie. It
was like get your ass or Clayer or Rogers shout
out player, it was like, get your ass over there
and get your own bowl. And I was like, I'm
just so full, I can't. Like we were puffing tough
(40:14):
and like just walking out of the tent, hitting the pin,
getting back in line, like and then those stuffed peppers.
It was, y'all, I cannot express it was the best
meal I've ever had. It was up there with It
was just so fucking good. And what was crazy was
we had to kind of pace ourselves because not two
hours later we're over at the Global Mind shout out to.
(40:38):
This was a large representation of Colorado chefs, but there
was also a lot of new chefs that we met,
you know, like Kiki and Ari who were out of
Hawaii where they did the pue sauce and they used
to do the restaurant, but now I have the sauce,
so they were dipping or they were drizzling their sauce on.
Speaker 2 (40:55):
It was just ok. Startriver The Global Fire.
Speaker 3 (40:59):
The Global Fire as a party put on by Brady
Low and the Taste Network team. There's a you know,
a whole heap. I need to give a shout out
too because it was so great. But it's ten chefs,
maybe twelve chefs that are all cooking unbelievable meats. Shout
out to West Hall Meets Brunts and Meats. E fish
(41:22):
was out there that, you know, with the largest tuna
collar I've ever seen. Kelly was fucking like I mean,
it was the tuna like the fucking it was so
goddamn huge. It looked like a shark. It was so
goddamn big. But as far as you can see, you know,
whether it was Eric Getpart or whether it was you know,
(41:43):
Maddy Vaulter Brunson fucking killed it, like the teams that
were in place that were slaying it. At the Global
Fire which is called the Smuggler Mine Party where you
can do the mind Tour. We did it last year.
They're serving caviar and cocktails the mind and you just
sit on the side of this mountain and eat so
(42:04):
much red meat. Chris like, I've never felt so full
in my life as going into that lunch and then
going right into one of the one most wonderful happy
hours ever and so yes, we skipped the All American
Rejects concert. I don't have any fucking regirts about it.
I don't give a part fuck shout out to Kevin
(42:25):
Costner and the team ever at Dunbar Ranch, I'm sure
y'all had a bitching party. But going we went back
to back meals. I mean I probably ate seventy thousand
galleries and took forty five thousand steps on Saturday.
Speaker 4 (42:40):
I mean it was just like it got to a
certain point to where like you have to make a
decision to whether or not, like you're gonna hurt for
more food, and that's what I had to do a
global fire. I was like, I really can't eat more beef.
And then by then the tuna was coming off the
grill and I was like, oh fuck me, okay, I
(43:01):
mean I need to get some fish in this diet,
So yeah, we'll shove some of that in there. I mean,
Jesus Christ. And then at one point, I think it
was just like a routine. So I was just walking
by something and grabbed a skewer, like.
Speaker 2 (43:14):
That's literally what happened.
Speaker 3 (43:16):
And then late night there was a sushi and champagne
party at Matsuhisu or Matsuhisa, which as well as the
late night party at Bad Harriet presented by our friends
over at La La and Tequila. So you're just bipping
back and forth, grabbing a drink, going outside for a smoke,
grabbing a drink, going outside for a smoke, slide through
(43:36):
for a quick piece of sushi, going back out, having
a drink, having a smoke.
Speaker 2 (43:41):
It was fucking absurd. It was just absurd. And Saturday,
you know.
Speaker 3 (43:45):
It got a little ruckus, It got a little rowdy,
and I ended up closing down the little nell with
our dear friends Troy Bush and Kelly Whittaker and Johnny
Curiel and tear out Runco from behind the apron Kiki
was there as well from Bowie and like, you know,
(44:06):
and our dear fucking friends, these this crew didnver folk.
Speaker 2 (44:11):
Shout out to Jesse Bear and Nick. I don't I'm gonna.
Speaker 3 (44:15):
Fuck it, this last name, Gerwitch, Gerdy and Connor and
you know, Maddie and Amanda. That crew is a good time.
Just hanging out with them is so fuck They bring
a smile to your face and so they're like, let's
go to the next party. Next thing you know we're
closing down the fucking little now, and so Saturday night
(44:35):
we stayed out a little later than I wanted to,
Like we were responsible Thursday and Friday night, Saturday night,
we left it all out there. We left it all
fucking out there. And Sunday morning I woke up. So
that's why we missed Carlin's third fucking seminar. But I
still believe we hit the two seminar quota. And we
(44:56):
went over to the Grand Tasting. The Grand Tasting on
Sunday is kind of like what they call Industry Day
for those that are listening. We continue to not stay
until Monday. One of these years we will actually see
we can't pace ourselves. I don't know how to fucking
do it. But Sunday not only do they do, just
like they unleash the hounds, every piece of fucking like
(45:20):
caviare crab, truffle, you know, wagou. Everything under the sun
is in the Grand Tasting tents. Everyone's living it up
and a lot of these vendors are leaving on Sunday
after the Grand tastings kind of over with, so they're
giving stuff away that you get these gift stickers and
you can take stuff with you and then if you're
(45:42):
lucky enough, which we have yet. I've only been lucky
enough once when I was tagging along with our dear
friend Jeremy a couple of years ago to go to
the top of the mountain for this luncheon. But this
year they had like an island vibe where Gregory was
fucking cooking at the top of the mountain, So we
would have stayed, but we had to get out of there.
(46:03):
We probably reeked abooze. We looked like It's like we
were walking out of Vegas on a Monday or Nola
after Marty Girl. That's what we looked like on Sunday.
Speaker 2 (46:14):
We were haggard, we were.
Speaker 3 (46:16):
Ridden hard and hung up, wet, and we just had
to get the fuck out of Dodge.
Speaker 2 (46:22):
It was the greatest weekend.
Speaker 3 (46:24):
It's nothing will top that this year unless we find
a way to go to Food and Wine Classic in Charleston.
The Food and Wine Classic Andenassmen is a Gorman's paradise.
It's a networking haven for those that work in the
hospitality industry and if you find yourself just wanting to
learn more about culinary professionals, how to conduct yourself in
(46:47):
a kitchen. Maybe you just want to party with these
rockstar culinary professionals. Whatever it is, there is no reason
for you to not attend this at least once in
your life. I understand the bill. It's a big bill.
It's twenty five hundred dollars for the weekend. You get
your money's worth in spades, between the beverages, between the
(47:10):
learning experiences, all the food, and then the fact that
I came home with like fifty fucking business cards. The
people that I'm going to reach out to to see
if they want to join us for the Big Eat
in July, to see if they want to join us
on this podcast sometime the next year, to see if
they're okay with us coming through and fucking up their
shit in other cities. Whatever it is, I cannot express.
(47:33):
If you've ever been on the fence, mark it down
now next January, get your fucking tickets. I will make
a BSA next January as well. Get your fucking tickets.
It's the greatest event I've ever been a part of,
and this year it's it was beyond anything I've ever
(47:54):
I could believe.
Speaker 4 (47:55):
It was just immaculate, and yeah, you know it is
a heavy price sag like you say, like it's an experience.
You're in Aspen. The place is beautiful. You can do
so much up there, and you can have so much fun.
I mean, the sky is the limit and you're gonna
taste good food, You're gonna see cool people, You're gonna
(48:18):
you're just gonna have fun. If you don't have fun there,
it would be I don't know something's wrong.
Speaker 3 (48:24):
And you don't have to be a debaucherous asshole like
you and I like there are people that can keep
their composure. I mean, fuck, Bobby was running in the morning,
Uh what's your name? From Windfolley was riding your bike
up to pass like I saw. Gregory was jogging on
Sunday morning as well, like Jeremy was running.
Speaker 2 (48:41):
Like everybody's like they find.
Speaker 3 (48:43):
Their way to enjoy all that Aspen has to offer,
and Aspen will give you that love back. You don't
have to be super connected. You can come up here
as a one off and just walk into all these
parties wherever you know and just walk in and be
like hey, and we always try to give a little
guiding light leading up to the festivities, like hey, you
(49:04):
can sign up for this, we will happily be your
sirpa or answer any questions you may have. I just
employ anybody listening to this, like fuck, if you made
it this far of the podcast, it's like, fuck, you've
got to do it.
Speaker 4 (49:19):
And also if you want to just try out, because
shout out to all the volunteers, they had a army
of volunteers at the Food and Wine Classic and assmen
and as somebody who has volunteered one year in the past,
it's fun, like, yeah, you work hard for one full
day and then you get a free day.
Speaker 3 (49:39):
In the grounds, and then the whole time you're still
doing all like Aspen opens up their doors, like pop
Up Bagels was partying on Sunday, you know, at the
Hotel Jerome, and you didn't have to, like we weren't
on any list.
Speaker 2 (49:55):
You can just bip and bop all in like you can.
Speaker 3 (49:58):
Somebody somewhere will get you and anywhere you want to go,
and if we can help, we.
Speaker 2 (50:02):
Will happily do it.
Speaker 3 (50:04):
But I think that's a great way if you just
want to dip your toe into it. Volunteer for a day,
get the experience of the grand tasting for a day,
and spend that other day enjoying Asspen around town. Like
there's a multitude of different events going on, Like we
missed so many events because you can only do so much.
(50:25):
And it's cheaper than going to fucking disney World or
take you know, getting your wisdom teeth taken out, keep
those chompers in for an extra fucking year and just
go to fucking Acid or go to the Food Wine
Classic and Asspen And if you want to try it,
let's go to Charleston. It's a little bit cheaper of
a price tag tickets are currently about fourteen ninety five.
(50:48):
And then they have all these add ons that you
can do if you would like, like one hundred and
fifty dollars, Like you go out on an excursion and
catch crabs and then you go to a crab boil.
There's oyster events. There's like low country boils of shrimp
and things of that nature. If you want to start
on a medium, you know scale.
Speaker 2 (51:07):
Try that.
Speaker 3 (51:08):
And if you want to try something in your own backyard,
join us at the Big Eat. It's only one hundred
dollars and you're gonna get seventy plus vendors, fifty fucking
food vendors, twenty fucking beverage vendors. We've even got cannabis
vendors this year. We were just glazing, you know, Muraki
and fat Grams. We're gonna see folks like Flower Union,
one of the best fucking edible brands. They will be present.
(51:31):
Muraki will be present. And I tell you what, shout
out to.
Speaker 2 (51:35):
Flower Union, saving grace.
Speaker 3 (51:37):
Like, I don't think I would have made it through
the last two days if it wasn't for that. Because
we gave away all of our eight pens. I haven't
gone to buy anymore. And I kept one jar that
we did not give away of the Flower Union found
it in my backpack when I was unpacking. Cris It's
I mean, I'm eating them like skittles just to make
(51:59):
myself elf feel whole. But that's our recap. I want
to once again thank the whole food and wine community.
Speaker 2 (52:08):
Mary Mack.
Speaker 3 (52:09):
Maybe you know one of our new favorite people as well.
You know Shara Alexander. Alexander one of the greatest people
I've ever met. She is such a sweetheart. Lorie Wells,
who you know, helps put this event on, Thank you
for allowing us to be a part of it.
Speaker 2 (52:25):
Again the Balton.
Speaker 3 (52:27):
Coe family, Sarah Abel, Happy fucking birthday, Sarah.
Speaker 2 (52:30):
We love you, We love you to pieces.
Speaker 3 (52:33):
We cannot thank you enough for letting us be a
part of your festivities. Thank you to all the chefs
who are so approachable and put up with our top
fuller and our debauchery. Thanks for entertaining us. And again
a special shout out to our sponsors. Y'all really made
this possible as well, and we can't thank you enough.
(52:53):
Thank you to Bobby and Carlin over at Rosco Hospitality
for allowing us to party with y'all. Thank you to Rankin,
who is a restaurant consultant here in Denver, used to
work you know, twenty years with Open Table, who opened
so many doors for us and introduced us to so
many cool people. Thank you to all of the folks
(53:15):
that goofed off of the Spencer Barnes Mode sw Tristan Bailey.
We can't thank y'all enough. Chef Sarah, thank you for lunch.
Speaker 2 (53:24):
Mike. I cannot tell you how much we loved y'all's food.
I don't know if we missed mebody.
Speaker 3 (53:30):
Jeremy for always being there, our rock. He does the
wellness checks on us to the Denver crew that loves
to have a good time. Thank y'all for showing us
the way and taking us under the wing. What a weekend.
Speaker 2 (53:43):
I am so excited to go take a nap, Chris.
Speaker 3 (53:45):
We just did an hour long podcast just talking about
food and I'm salivating. I'm about to just go eat
a little salmon. I'm eating very lean this week. Lots
of spinach, leafy greens, lots of salads. And I'll get
back on the wine train in the coming weeks. It's
July fourth, right around the corner. Hot dogs will be
(54:06):
back on the docket.
Speaker 4 (54:09):
Yeah, I'm gonna have a tomato sandwich.
Speaker 2 (54:12):
Oh, that's the time of the year. You getting them
from the farmer's market? Are you growing them in the house?
Speaker 4 (54:17):
Steph, I'm not growing them in the house. I feel
like I just never get the yield that I the
time I invest is not worth the yield when I
can buy and support our local farmers.
Speaker 3 (54:28):
Exactly, That's exactly it. Thank you again to everybody. We
cannot tell you how great this is. If you're listening
to this as one of the couple of thousand that
tune into our Tomfoolery, every week. We can't tell you
how much we put up with it. I know there
was a lot of name dropping. I know there was
a lot of food recaps. You can see all of
this food on our social media. We're not shying away
(54:52):
from it.
Speaker 2 (54:52):
You were able to see all of it, and you,
I promise.
Speaker 3 (54:55):
You, you should be joining us next year, if not
later this summer at the Big Eiet or this autumn
and Charleston. I'm just gonna keep putting it in the
air because then I'll start actively playing it and maybe
we'll go.
Speaker 2 (55:09):
Up to Charleston in November.
Speaker 4 (55:12):
Love that.
Speaker 3 (55:13):
Yeah, Thanks to Vivec and the Neat for always goofing
off with us. I cannot tell you how much I
love those two. They're just so much fun. Thanks to
christ and Ralph for putting up with our bullshit as well.
And my heart is full, my stomach is still full,
my ankles are swollen. That's a good sign. That's a
(55:35):
sign for a good weekend and a good podcast. Let's
get the fuck out of here and go take a nap.
Speaker 4 (55:39):
I echo all those thank you, Thank you to everyone.
Speaker 2 (55:43):
Yeah.
Speaker 3 (55:44):
Until next week, y'all, stay high, stay hungry.
Speaker 4 (55:47):
Food and wine. Cheers, cheers,
Today's podcast presented by Nobo Dispensary in Denver, Colorado. All
of the great products that we took up the hill
for this Aspen recap, the food and wine, classic parties
and Shenanigans, all the great eats we loaded.
Speaker 2 (00:17):
Up over at Nobo.
Speaker 1 (00:20):
We grabbed our fat grams, cartridges, we grabbed our flowers.
We cannot thank them enough for providing us with great
products at a great price point. This episode is also
presented by our friends ever at Flowered Union Edibles. We
say it later in the episode, but goodness gracious, without them,
we would have been up a creek without a paddle.
(00:42):
Thanks to our sponsors, Let's get this party started.
Speaker 3 (00:55):
The suppression of the use of mantajuana and the fosses
looking behind it.
Speaker 2 (01:00):
I'm talking job, the records on marijuana, and the walking
off an Arctic division.
Speaker 4 (01:08):
Actually building wall forner like that today they built. Patman
Welcome ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.
Speaker 2 (01:20):
One of the most amazing plants you've ever discovered.
Speaker 3 (01:24):
The pop talking, the trippers, the Grand Coopers, the hip wos,
all gathered in secrecy and flying high as a company.
Speaker 1 (01:33):
Welcome back, ladies and gentlemen, to another week of stoned
up a teat with your host.
Speaker 3 (01:42):
As always, it's me Kip and across the Digital Information Highway.
We're going remote today as we're both busy as all
fuck and I've been traveling all over the goddamn place.
I got CBCB. How are you, brother, man, how are
you feeling?
Speaker 4 (01:58):
I'm feeling pretty good. I mean, We've got a whole
slew of new friends from this year, met some old friends,
and what a weekend. I almost like, it doesn't feel
like I'm back to real life yet, you know, I'm
still like endlessly daydreaming about just all the bites we had,
(02:18):
all the people we saw.
Speaker 3 (02:21):
It was a hoot and holler. I just don't know
how to say it. And yeah, I think our brains
are a little fried because you said you reverse them
make new friends and see old friends, and said see
new friends and.
Speaker 2 (02:35):
Make old ones. But man, it was a great time.
We were going to dive in.
Speaker 3 (02:40):
The whole nitty gritty of the Food and Wine Classic
and asspen all the events, some of the folks we
met with, and we have some really bad ass guests
coming down the pike. Shout out to all of the
chefs before we get into this, and I'll give a
shout out to our sponsors before we really dived into it,
but shout out to all the chefs that we met,
(03:02):
because most of them are with their PR teams and
so we were lucky enough this year to know that
and to get those PR people's phone numbers so that
we can expedite the process to get the podcast episodes.
Because most times when these chefs are you know, they're
on whether they're on stage, they're having to do pictures,
(03:24):
they're having to do seminars, they're cooking at parties. They
don't have the thirty minutes free to dick around.
Speaker 2 (03:30):
With you and I.
Speaker 3 (03:31):
But what we are able to do is foster some
relationships and kind of build on that and then invite
them after the fact to join us for an episode
of the podcast to talk about all things life and
so coming down the pike in the coming weeks, we've
already spoken with a couple of chefs and PR firms
that were like, heck, yeah, let's get that lined up.
Speaker 2 (03:51):
And I don't want to tip the hanks. I don't
know who.
Speaker 3 (03:53):
Will be first, Some will be repeat visitors, some will
be first timers, some will be people from the commune
unity that will throw the events themselves.
Speaker 2 (04:03):
But it's a It was just.
Speaker 3 (04:05):
A hoot and a holler and a larger part thanks
for our friends over at Morocci Cannabis. Everybody that we
met this weekend, we tried to make sure that they
went home with one of the award winning vape pins
called fat Grams. Two gram live revenant resin cartridges that
are inconspicuous.
Speaker 2 (04:25):
They stroke.
Speaker 3 (04:26):
It's a good clean head buzz and it creates a
perfect stimulant for an appetite. If you're looking to, you know,
get the mindset, get ready for a big fucking feast.
The fat Grams is there for you. And we took
up a bookou of Flower as well, as you know,
and that's an award winning product in its own right.
(04:47):
But the fat Grams really took over, including my dumb
ass wearing a.
Speaker 2 (04:51):
Shirt, so we did.
Speaker 3 (04:53):
We tried to hold our water and we picked up
all of those cartridges from our friends at Nobo right
here in downtown Denver. The best products. You heard us
talk about them before the intro music. Wonderful, wonderful selection
friendliest prices in the state of Colorado. If I do
(05:14):
say so myself. That's an opinion, not a fact. But
at the same time, we can't thank all of our
sponsors enough. And we have one more ad read later
in the episode for our edible friends, but we'll dive
into Flower Union later because they were the saving grace
every goddamn morning when we woke.
Speaker 4 (05:32):
Up, especially when we ran out of our fat grams.
Speaker 2 (05:36):
Yeah, we gave that. It was like giving the shirt
off your back, you.
Speaker 4 (05:40):
Know, we really did, And I remember you given the
last one out of global fire.
Speaker 3 (05:45):
We tried our damnest to make sure that everybody got
to have as much fun as I did and as
you did. Let's start with the first things first. How
much sleep have you gotten?
Speaker 2 (05:56):
Have you? Are you called up?
Speaker 4 (05:58):
It feels I think so like I've slept pretty damn good.
But I think I'm still like recuperating sleep. I don't
think I'm like hitting like new sleep. I'm catching up
on old sleep.
Speaker 2 (06:09):
Yeah, that's exactly.
Speaker 3 (06:10):
It's like jet lag almost would be the best way
to describe it.
Speaker 2 (06:14):
Because yesterday we had a little thing to do. We
did it here in town.
Speaker 3 (06:20):
We'll talk about that as well. But it's like day two,
like there is no soft landing. It was a come
to Jesus memory. It was tough to get out of
bed and then hair that with all the running around
we were doing today for work and such.
Speaker 2 (06:35):
But you know what, let's talk a little bit about
why we're so tired. Should we start with Thursday?
Speaker 4 (06:41):
I think we should when you got the opportunity of
a lifetime.
Speaker 2 (06:45):
Yeah.
Speaker 3 (06:46):
So for those that are like, where the fuck did
that sexy picture of Kip with the saber come from?
Speaker 2 (06:52):
We had the plug.
Speaker 3 (06:53):
It's great and shout out to Finn Marketing, h to
Lorie Wells, who is very much the whole reason we're
able to do this. Amanda Derenzio as well. They recommended
me to be kind of just a wild card and
what was what was attempting to be a world record
(07:14):
of bottles sabered as the opening ceremony in under two minutes.
And so I was under the impression Chris that I
was just gonna saber be a one and done guy.
And I get there and they're like, hey, so you're
gonna saber ten bottles with eleven other professionals from around
(07:34):
the world and y'all are all going to try to
do it in under two minutes. I was like, are
you fucking kidding me? Like, I know I can do one.
But they had these little shoots set up almost like
a firecracker shoot, like a mortar or you know, the
two of you drop a mortar into for the holidays.
They had these things aimed at the old chalet out
(07:55):
in front of Saint Regis, and then the whistle shot,
and then off to the races we went. We were
competing with some other friends from our local community, like
Bobby Stuckey, some national folks.
Speaker 2 (08:08):
Like Julia and a z. I mean, it was a.
Speaker 3 (08:12):
Wroot and a holler, and I don't think I made
too big of a fool of myself. I got ninth
or tenth place out of the twelve, duking it out
with world renowned chefs, Master Samaliers, wine professionals, and the
mayor of Aspen.
Speaker 4 (08:30):
I think it was just tough the way the whole
thing was set up. But then you think about it,
and there's no really good way to set up somebody
saboring ten bottles.
Speaker 2 (08:40):
Yeah, you know, because if.
Speaker 4 (08:40):
It was just like if somebody just handed you a
bottle you sabered it, then you'd have to figure out
who to ham that bottle to you and then get
another one. But the way it was set up, like
hitting one and then going right up front hitting another one,
I don't know. It was fun to hear it all.
Speaker 2 (08:55):
Go yeah, and it was a who to be a
part of.
Speaker 3 (08:58):
And so I cannot again, you're gonna hear a lot
of I can't thank them enough. And so, but that
that's where it started, and then we went straight from there.
Chris right in the party time, like there is parties,
and we kind of explained it with the you know,
Scott McDowell episode last week. It doesn't all party in
(09:20):
the grand tasting. There's so many other things going on.
A lot of it is sponsored and backed by the
Food and Wine magazine team, but it's just NonStop left
and right. And the first one up was the welcome
party that was actually at the Saint Regis inside with
(09:40):
that was showcasing this year's Top Chef finalists. And you know,
we joked and we've recapped all season long of this
season of Top Chef, who would be the most fun
to party with? They're all fucking a hoot and holler
and even not even just the finalists.
Speaker 2 (09:58):
Everybody there was.
Speaker 3 (09:59):
A blast to hang out with and the food was
spectacular and it was put on by the team from
Silver Oak, which is I think a fairly well renown
winery out of the NAPA kind of that Alexandria Valley,
and it.
Speaker 2 (10:15):
Was just right out the gates.
Speaker 3 (10:17):
All you can drink wine, there's caveyard, there's oysters, there's
champagne that there's so many meats. My ankles are still swollen.
I look Galley, I look like I have cankels, and
that everyone knows that's a genetic thing. I've got those
jeans and now they're really barking this week. Holy shit,
was that a fucking way to start the week.
Speaker 4 (10:39):
I can't even like I'm trying to. It's all coming
back in pieces, just because there are so many different events,
it's hard to separate them all out, especially when the
food's good at everything. But I remember that welcoming event
being like, oh my god, like yeah, like we were
so excited when the Valley came and it was cool
getting to talk to them.
Speaker 2 (10:57):
Yeah, the whole team was great.
Speaker 3 (10:59):
We got to run into some dear friends like Vivek
and Menite, who obviously y'all all know them from the
food circuit Minit is on television just about every day
on every channel, whether it's Chopped, whether it's the new
Barbecue Brawl, which has new episodes airing weekly, or if
you just see her on social media. They're a hoot
(11:20):
and a holler to hang out with. But in addition
to that, you go from one party to the next,
so it does kind of feel it can get blurry,
you know. And the next party was the Amex Trade
Welcoming party over at Ajax Tavern. Goodness fucking gracious, Chris
not only were and this one I feel like Carlin Carr,
(11:41):
you know, advanced Samalier for the Frosco Wine Group, who
just recently won a James Beard as most Outstanding Restaurant
in America. She had a decadent wine lust, and so
you're just kind of buzzed up the whole time. It's
in a in the air of not necessarily an alcohol buzz,
(12:03):
but just like getting to see old friends making new
ones and then also getting to have these, you know,
wonderful SIPs of wines that are so beyond not only
our palette and our knowledge, but kind of getting to
pick the brain but also be a fly on the wall.
And then we were there, you know, grip ripping and
(12:23):
roaring until you know, we went and snug over to
the Little Nell for a late nightcap with the same
team from you know, the Frosco Group. But that is
kind of like the home base for the weekend for
the hospitality industry. Like if you don't have a plan,
you can just go to the Little Nell. Like, if
you have an hour to kill, go to the Little Nell,
(12:46):
have a glass of wine. You're gonna end up running
into either a friend or somebody you've seen on you know,
the Food Network, or you've always you know, read about them.
You may have their cookbook, whatever it may be. There's
always something fun going on. And that's what makes this
weekend so max Like it's god damn it amazing and
(13:07):
just thinking about it, I've never had as much white
wine and then having I mean, and it's fun.
Speaker 4 (13:13):
It's fun at the parties, like I remember at the
AMX thing at Ajax Tavern, Like you're walking around, you're
talking with somebody you know one second and then you
turn around and you recognize somebody, but you you've never
met them. You just recognize their personality and like, who
was it? I met Madeline Pucket like one of the Yeah,
(13:35):
she was a hoot. It's crazy and like this was
like her first time there, I think, and she was
just stoked and she was just like, holy shit, this
Wineless here at this party. And I was like, yeah,
no kidding, like that that Wineless last year. The Wineless
was choice too, And I mean, like it's got to
be the same year after year. It's just got to
(13:56):
be so good.
Speaker 3 (13:57):
Yeah, it never sees this too amazing. When I try something,
I'm like, where's this been all my life? And it's
just you know, they have such a wealth of knowledge
between all of these people.
Speaker 2 (14:06):
And I know that. Jeremy Harlan, friend of.
Speaker 3 (14:09):
The program, was like, how many times are you going
to say remiss on the podcast?
Speaker 2 (14:14):
Count that as the first one.
Speaker 3 (14:15):
But we would be remiss if we didn't give a
shout out to the birthday Girl Sarah Abel and the
Balton co team Shannon, Chris and Phil. I mean, they
throw just excellent events and they make everyone feel so
warm and invited and like you're not out of place,
even if you're just fucking stone or idiots like us.
(14:36):
And that's what makes it so great because not only
when you meet somebody that maybe you follow online or
you read their publication or whatever it may be, but
they're just as nice as can be and they're down
to earth people because they all kind of come from
that hospitality lineage of like whether they're a line cooker
or a front of house, nobody is so high brow
(14:58):
that you can't just walk up and introduce your so
say hello, and just chat with them for a few minutes.
I think I slapped to Andrew Zimmern's ass like eleven times,
just being like, hey, how's the gold days walking by,
and he's like.
Speaker 2 (15:10):
Hey, how are y'all?
Speaker 3 (15:11):
Like everybody's just so nice, and it feels like, I
don't know, everyone's just buzzing even without alcohol, like you know,
like it's just an it's a very positive environment. And so,
I mean, Thursday night was a great way to start
the festivities. But then you know, we woke up bright
and early Friday morning and we were right back.
Speaker 2 (15:33):
We were right back at it, right back.
Speaker 4 (15:35):
Yeah, starting off with some knowledge bombs by Bobby and Carlin.
Those wine seminars were great.
Speaker 2 (15:42):
Yeah, and it doesn't even stop there. Like Schoda was
doing cooking.
Speaker 3 (15:45):
Seminars and like you know, there's multiple masters so maliers
for around the globe that are there to talk about
different wines and even doing blind wine pantals and tastings.
Every chef under the sun is doing ah a signature
dish or showing you how to cook it home, shout
out to SKS appliances, you know, like they're like, it's
(16:07):
so easy. An idiot like Kevin Chris could do it.
But we started by, you know, with a little side
bet from Carlin. And did we not say that we
would make it to two of her three panels?
Speaker 2 (16:19):
Was that not the bet?
Speaker 4 (16:21):
Yes? Because I know what they're probably trying to say
that we said we were going to make it all three.
We knew that was a losing bet, So why would
we say that. I'm pretty sure it was two.
Speaker 3 (16:30):
Yeah, And we're not the smartest crayons in the box
or the sharpest colors in the shed. Wait I said
that's sharp sharpest colors in the box, or the sharpest
tools in the shed, or whatever brightest colors in the box.
Speaker 2 (16:46):
My brain's still not firing. I knew we wouldn't do three.
Speaker 3 (16:50):
Three is just boisterous, a little bit over zealous, and
so we definitely started off out the gates six wines,
all island wines from all over the Mediterranean, learning about
Mount Etna and how like you know these like evolved
volcanic soils and how they.
Speaker 2 (17:10):
Treat wine and you know, like how they how.
Speaker 3 (17:13):
Long they've been growing there. It's just so fascinating. And
so while we will talk about how the grand tasting,
the food, the beverage, the people there are all immaculate,
you really to get the bang for your buck for
these passes. It's not like just go in there and
eat you know, caviar and you know, drumsticks and hand
rolls and tremisu. It's like go learn and go, you know,
(17:37):
entrench yourself in the community and just trying to immerse
yourself in the culture of learning. Like just be a
sponge and don't make a fool of yourself by chugging
six glasses of wine at nine o'clock in the fucking morning.
Speaker 4 (17:51):
And you know, especially what's good like for industry professionals
or just for regular people are like the talks that
they have, like like the panels where it's not really
like so much like a seminar or a cooking demo.
It's there's a topic, there's a moderator, and usually you
have like a z being a guest or you.
Speaker 2 (18:12):
Know, a Shepherd. You know, yeah, I see.
Speaker 4 (18:15):
These yeah, and you know, they talk about topics that
are current and relevant in the hospitality world, and it's
it's pretty insightful to hear about the way some of
these people who have been in the industry for you know,
thirty forty plus years talk about what's going on and
taught about hospitality. It's awesome.
Speaker 3 (18:36):
And they used a word that was, you know, very
There was a seminar on Friday morning that was hosted
by Shepherd that was like the art of the Pivot
And shout out to again Balt and Co Sarah for
including us and inviting us to all these things. But
like they had this thing at the same time as
Bobby's and that's a word that we were talking about
(18:58):
five years ago. And it's like people are still having
to do that in the restaurant industry. And to hear
from professionals in markets across the country, whether it's Houston, Chicago,
New York, LA, you know, it's.
Speaker 2 (19:08):
Kind of like you're not alone you know, whether.
Speaker 3 (19:11):
You're fighting, you know, trying to keep your head above water,
or you're trying to figure out how to navigate the
pitfalls of cost of you know, real estate or labor
or the food cost. You know, like there are so
many things going on that there's it's a wonderful opportunity
for professionals in the industry, whether you own a restaurant
or you want to open one, these are great opportunities.
(19:34):
And so that's how we just started the fucking gate
and then we were off to the races yet again.
We had a luncheon with a panel where they were
talking about cooking at home and how you know, it's
literally so easy an idiot could do it. And we're
sitting there and we're eating fucking crab cakes and drinking
(19:55):
out of watermelons and just goofing off, you know, sit
on the rooftop of a hotel, and you walk out
and you run into Schway from Topshop, and then you
run into Nancy Silverton before she goes to her panel.
She was like, can I get that watermelon when you're done?
And I was like, Chris, she could just have it
right there. I'm melted like a fucking in the words
(20:16):
of the little rascals, like a popsicle. On the fourth
of July. I was like, whatever you want, this silverton,
whatever you want. And then we navigated through the Grand Tasting,
and there there was wonderful representation from Colorado. But the
coolest thing about it is you get folks from all
over the world, and this year they showcased instead of
(20:36):
like we had alluded to in previous episodes, the Spanish
government having their own tints, this year, Food and Wine
Magazine brought it back in house with Robert Mondavi's wine company.
They launched these huge new bars on the south side
of the Polo grounds that were just divine like, line
(20:59):
after line, just pour as much wine as you want.
You could grab truffled snacks, sweet treats and just eat
to your heart's content. So you do get that fits
with the badge. But it's like you can do all
of these different things, which makes it so much fucking fun.
Speaker 4 (21:17):
Yeah, there's literally NonStop action from ten am or I
guess it starts at like some of the seminars start
at like eleven am.
Speaker 2 (21:25):
No seminars at ten, the Grand Taste at eleven.
Speaker 4 (21:28):
Yeah, I mean so, I mean but then from then
on until like five or something, there's literally something going
on every hour.
Speaker 2 (21:36):
Yeah, I think we went to what was it?
Speaker 3 (21:39):
We went to the J and M Sellers tasting over
at the Little Nell, and then we went and Swung
by the with Mark Bittman for that, and then we
went over to Boss.
Speaker 2 (21:51):
Everybody knows that team has won.
Speaker 3 (21:54):
A Mission to award. They're the only missional in star
in Asmen. But they were hosting a Spanish wine and
a media medium and so like. But you could just
RSVP to these events, like you didn't have to be
some like grandiose personality to be included in these events.
And so yeah, we were just sitting there slugging them,
(22:15):
and then we were like, Okay, let's go take a break.
Let's not make a fucking fool of ourselves, because I
think it's a little bit of moderation, especially for you
and I, because we don't want to burn a bridge,
you know, by being able to we've we've earned these passes,
but we don't want to lose them by acting a
fool or getting over served. So we took a little break,
(22:38):
and you know, it was balmy. It was seventy five
degrees with the light breeze, it was a little hot
up there, which I'm sure everybody's rolling their eyes, right,
And then we did what is easily considered one of
the funnest events of the whole weekend, which is the
Top of the Mountain Party, and this year the theme
was kind of like the American West a Cowboy could Tour,
(23:00):
which is when we got to meet up with our
buddy Vivek di Aura where, you know, while weather was
a little inclement, uh so we sat around and hung
out and when doing so, we were able to do
two things, Chris, we were able to not only run
into a dear friend of our chef brother Luck out
of Colorado Springs. Again, Colorado's representation was second to none
(23:23):
this weekend, and everybody was so nice to include us,
knowing that they all know us really well because we're
fucking idiots. But then we made a new friend while
waiting in line to go to the Top of the Mountain,
and his name is Mohammad Abdulhani. If you don't know, Mo,
Mo owns a restaurant in Philadelphia called Down North Pizza
(23:48):
And Chris, Moe's going to come on the podcast.
Speaker 4 (23:52):
That guys awesome.
Speaker 3 (23:53):
He may be my second Vvek is my favorite person
on this planet. Moe is my second hand down the
coost motherfucker ever. And what he did with launching his
brand in Philadelphia, we'll let him talk more to Tail,
but how he was telling it to us, He's like,
I'm not a chef, but I had a calling to
(24:14):
get into the hospitality industry and he launched a pizza
brand right around COVID. And the cool thing about it
is that his staff is made up as formerly incarcerated
individuals from across the country and things of that nature
working in his kitchen. But what he did, like all
great leaders do, which was nowhere. Maybe I won't call
(24:37):
it a shortcoming because he'll say it as well, I'm
not a chef, so he delegated and hired a fucking
wizard of a chef to launch a fun pizza concept.
And it's not like a regular pizza concept like Angelo's,
you know in South Philadelphia with the Wider Pies, the
Thin Boys. He created a new style, a Philadelphia style
(25:01):
of pizza which is similar to that of a Detroit style.
But they literally launched and created their own pains to
bake their pizzas to create a specific type of what
we call the crown, you know, that caramelization on the
outside of a pizza. And so we were nerding out
talking about pizza, talking about football, talking about life with
(25:24):
Mo and the next thing, you know, for three days
we were just goofing off with everybody from Philadelphia. The
Philadelphia representation of this year's Food and Wine was fucking awesome.
Speaker 4 (25:35):
Shout out to Seth.
Speaker 2 (25:37):
I mean, Seth.
Speaker 3 (25:37):
Franken is the reason we got to meet all these people,
and he got us into a lot of these parties.
Speaker 2 (25:43):
We definitely we need to send him a very large
care package with champagne.
Speaker 4 (25:48):
Yeah, and I don't want to. I mean I want
to say, I feel like there's a documentary or something
that was created not that long ago about Mohammad's restaurant
and things like that that I may I may be
miss speaking, but I know they've won awards. I think
they've got a James Beard Award for that they do. Anyways,
it's amazing, like just hearing him talk about it and
(26:11):
how he cares, but it's just like it's you know,
I think it's just one of those things like he
felt like it was the right thing to do.
Speaker 2 (26:19):
And it's awesome, it really is.
Speaker 3 (26:22):
He's not only that, he's a bowl up of tea
top fifty. I think he's won some awards for Best
Pizzas in America by USA Today And again we may
be miss speaking, but we'll let Mo come and talk
on the podcast. He said he would even fly to
Denver to do the podcast. And if he does that, Chris,
We're going to take him on a pizza tour from
Longmont at Rosalie's, hit up Little Arthur's, show them what
(26:44):
blue pans doing with our Detroit style.
Speaker 2 (26:46):
We're gonna hit them all, you know.
Speaker 4 (26:48):
Oh that'd be so fun.
Speaker 2 (26:49):
Yeah.
Speaker 3 (26:50):
Fuck Portnoy. We gotta get Mo to give us a
do a pizza tour. Mo, But I digress. So we
head up the hill to the top of the mountain
the most pristine views to eat dinner, and Chris, I'll
let you take it from here because I've never seen
you get so close to climaxing while eating, and I
have pictures to prove it. Dive into your favorite bites
(27:12):
and showcasing the chefs that we're cooking at the top
of the mountain.
Speaker 4 (27:17):
Shout out to Weiss forgetting that pure joy on my face.
So anyways, we get out there, and the funny thing
is is I didn't even see this one because it
was off to the side and I was interested in
like going in and checking out what was going on inside.
But when I came out, I saw Aaron Franklin and
I was like, fuck. I mean, obviously I've got to
(27:37):
try this. It's got it's got to be good. But
what I didn't know was that he was going to
serve his brisket over Texas toast with fomenta cheese on it,
and that right there, I was like, holy shit, this
is about to be so good. So let alone the
brisket being fucking good and guys like it's not like
people don't just glaze them over to be glazed over,
(28:00):
Like his brisket's fucking good.
Speaker 2 (28:02):
But man, altitude.
Speaker 4 (28:05):
I'm telling you what the like. I'd kind of been
to the brisket separately at first, just to get that
initial body and brisket, but that with the pimento cheese
hot Damn. I would have that every barbecue. It was
so goddamn good.
Speaker 3 (28:19):
I love, you know, our Denver community. There's nothing that
comes pales in comparison and the pulled pork sandwich on
that salt ask bun, I mean, and that's just the
tip of the iceberg.
Speaker 2 (28:30):
And not to like, you know, diminish everything that Aaron's done.
Speaker 3 (28:34):
He's unbelievably kind took time to like goof off and
let us take pictures while he's cutting. But you walk
inside and then there's just past apps everywhere, drinks everywhere,
and there's Tyler Florence and another one of our new
best friends, Matt Visara, the culinary director of you know,
(28:55):
Tyler's Food Empire. These guys our face fucking the shit
out of some food.
Speaker 2 (29:03):
I sort of.
Speaker 3 (29:04):
Got that fucking meat on a boat and Chris and
it was just like truffles married around it, and then
there's burgers with treffles and caviar on it. I have
never like I was just drooling through the cotton mouth
like usually the cotton mouth will win uh uh.
Speaker 2 (29:22):
Not at the top of the mountain.
Speaker 3 (29:23):
It was so second and sultry and savory juicyes can
be that asu mop.
Speaker 2 (29:30):
It was so fucking don't good.
Speaker 4 (29:32):
I don't think I've ever seen a steamship in my life.
So when I walked up there. I was like, what
the fuck is going on here? Because that was a
huge hunk of beef, and so I remember I went
to the side and I googled it. I was like,
what the fuck is the steamship? And then it pulled
up obviously a steamship boat. But then when I finally
(29:52):
said beef steamship, then so it's a whole roasted cut
of beef from the animal's rear leg And I mean,
that thing was huge. But I'm telling you that sandwich
when they topped it with a little bit of the caviaar,
it was just the icing on the cake. But that
thing was so meaty, so juicy on that soft bread.
(30:13):
Oh my god, like it all just kind of melted.
It was so goddamn good.
Speaker 3 (30:18):
But it was It had enough texture to kind of
like differentiate in your mouth, but it was so juicy
and savory it just kind of rushed over your tongue.
I can't express how delicious this was. And again, you know,
I'm not gonna use the R word because Jeremy said
I would say it too many times, but we would
be remiss if I didn't think Lori wells, you know,
(30:41):
Amanda Derenzio and the whole teams for letting us be
a part of that, because while that one is a
little more exclusive of an event, I don't think I've
ever eaten to that extent. And it's just it was divine.
It was fucking divine. And because of the weather delay,
we kind of had to dip, dive and dodge out
(31:02):
of there, but we got to take pictures with some
of our best friends and we got to write. You know,
we rode down the fucking you know, the gondola with
the friends from Frosco Food and Wine to rush over
to an oyster and caviar party by Colorado's own Traveling
Mercy and another James Beard Award winning chef, Caroline Glover,
(31:26):
who was not only pouring tequila beverages, but they were
shucking the shit out of oysters, hitting them with the
dollop of caviar and had a DJ spinning in the corner.
Like Aspen is not real life. It is so fucking
fun and you everywhere you turn, it's caviar, it's you know,
wonderful truffles, it's oysters, it's the best chefs in every
(31:47):
region from all over the world, showcasing their skills and
just sharing the love, and every single one of them
could not have been kinder. Shout out to Matt Masara.
We didn't mean to skip over that. I love that
guy to pieces. I've I've never met a more down
to earth person in my life. He was like, when
do you want to come out and visit California? I
(32:09):
was like, can I just fly home?
Speaker 2 (32:10):
And you're cooler.
Speaker 3 (32:11):
I think I actually played a little hard to get
because I didn't want to seem too easy. He's like this,
look at this slide. So I was like, no, I
don't want to come out there just yet, but I'll
come visit. I don't want to bother you. By the
end of the weekend, I was like, pack me up,
put me in your bet suitcase. I want to come
home with you. But I mean, Caroline was throwing a
freaking rager in the middle of downtown aston.
Speaker 4 (32:33):
That was fun and you wouldn't like until you hit
that street, you wouldn't know anything was going on. And
then they were just in a little side little gallery.
Was it Aspen Collective?
Speaker 3 (32:43):
Yeah, shout out to the Aspen Collective. And we were
walking over there with Melissa King and Padma. Yes, those
two Stars started Humans and I asked Padma to play
fuck Mary Keel with restaurants from Top Chef winners and
she was like, yeah, I'm not giving in to that,
like dart it all. I was like, so, I am sorry, Padma,
(33:05):
but we all know Buddha is one a. He's always
our alpha. We love Buddha to pieces. But I was
trying to get her to say something. She was not
having it. She was like, nope, I'm not picking against one.
She said, that's like picking my favorite child. I was like, yeah,
my dad does that. I'm definitely not the favorite child.
But so we went from Traveling Mercies again shout out
(33:27):
to Nelson, Caroline, the whole Traveling Mercy's team, where we
met up with our dear friends Johnny Curiel and the
whole on all the Fundafina team and went to the
Blackbird party. And for those that don't know, Blackbird is
an app that is about to be released. It's already
in New York, LA, Charleston, maybe San fran or Philadelphia,
(33:52):
but it's about to launch in Denver. If you're a
restaurant tour listener to this saying, these two guys are
fucking idiots.
Speaker 2 (33:58):
We know that, but what we.
Speaker 3 (34:01):
Also know is that Blackbird is an app that is
going to help you alleviate some of the extra calls
with processing fees, which I think is something that's tickled
the pickle and has also been something that's plagued a
lot of restaurant tours here in Colorado as we've tried
to get legislation passed in the year over the last
year to no avail and with no luck. So if
(34:22):
you are one of those and you're like, God, David,
I'm sick of paying this three percent to AMEX on
every card, and I know a lot of them pass
it down to the customer, this is a great way
to alleviate it. And they're also gamifying dining out. So
they were hosting kind of like a oh, this is
who we are party, and while I knew a little
(34:42):
bit about who they were, we were lucky enough to
join some other professionals Johnny and Casey Seth Rankin being
included in that Bryant Palmer dev include some you know,
movers and shakers in the Colorado community for an evening
of isol Jellow shots that were flavored with like God,
(35:03):
I mean, Chris, They were Poloma flavored jellow shots. And
then food was served by Bonnies out of Brooklyn, whether
it's fish, sandwiches, gorgeous fries. The place was just bustling.
It was you know, it was asked to elbows, one in.
Speaker 2 (35:20):
One out.
Speaker 4 (35:21):
That was packed.
Speaker 2 (35:22):
It was packed.
Speaker 3 (35:23):
And we ran into friends like Sarah and other chefs
and movers and shakers in the industry, ran into Mason
from Turkey and the Wolf and got to goof off
with him like it wasn't who's who in there, and
it was a party. DJ said, you would have thought
we were going to cave through into the basement of
the little nell.
Speaker 2 (35:43):
It was Friday was what set this whole.
Speaker 3 (35:47):
We're never going to get enough sleep to recoup in motions,
I mean everything. We everywhere he turned, great fear and
great people, great drinks, and then it was Saturday. By
the next thing, you look, it was Saturday. Saturday, we
started off with another wine tasting, this time about Frueeland
Wines or is that right, Freeheeland, Frueely, Prucily.
Speaker 4 (36:10):
It's a tough one.
Speaker 2 (36:13):
Frueely's North free Uly.
Speaker 3 (36:16):
It's in the northern part of Italy, right on the
border of Slovenia, kind of in that northern Alps region
but also coastal. You'll hear that. We learned a fucking
ton about it. We were slugging white wines all morning.
I was eating Tom's like skittles. I was like drinking one,
popping a skittle, drinking one, popping a skittle. I went
(36:39):
right into the gates from that into This was the
bell of the.
Speaker 2 (36:45):
Ball for me. Chris.
Speaker 3 (36:46):
This was the best meal I've had in twenty twenty
five Thanksgiving. It was like Thanksgiving the Balt and Coat team,
the same one we mentioned earlier. Shout out to Sarah Abel,
Shout out to the whole fam. Shout out to Rezi
and American Express and all of those brands that were
putting this party on. They invite chefs out every year
(37:07):
to do a celebratory hospitality luncheon. And so there's long
tables in this meadow overlooking the marine bells. And you
probably saw it on our social media. If you didn't
go check out Stone Deputy social media page you can
see what we're talking about. But they brought out chef
Sarah Greenberg from Chicago with her CD or I guess
(37:30):
Sioux chef CDC. Bailey Sullivan, who everybody knows from you know,
just got was a finalist on Top Chef and teamed
up with Mike Salmanov out of Philadelphia of Zahab Lore,
I mean, star studded chefs.
Speaker 2 (37:50):
It was immaculate, and we tried to convey that.
Speaker 3 (37:52):
In our social media page so we won't get too hung.
Speaker 2 (37:54):
Up on it. But what's cool about it is the camaraderie.
Speaker 3 (37:58):
You know, You're sitting at tables with you know, hospitality heroes,
people that are movers and shakers, and you're all just
eating like it's Thanksgiving, you know, and it's This meal
was so goddamn good. I don't think I we you
know alone, Shia is a dear friend of ours. I'm
a New Orleans kid, moved out here. He opened soft
shortly after, you know, he switched gears down there in
(38:21):
New Orleans.
Speaker 2 (38:23):
And then I've never had.
Speaker 3 (38:26):
Mediterranean Israeli Middle Eastern cuisine like that. I was in
all But what really stole the show was that fucking fish.
I don't know what Sarah and Babley did do it
besides smoke it, but God blessed them and their teams.
It was divine like I was crying in my seat.
Speaker 2 (38:50):
I was in luck. That's why you don't new drugs
before lunch. Everybody I've had.
Speaker 4 (38:56):
I've had redfish more times than I can count, but
I've never had redfish that good. It was seasoned perfectly.
Holy shit, was it tender and serving it over that
succotash where you could kind of like get a combo
bite in there.
Speaker 2 (39:14):
With smoke and that bite from the season. It was
so good. Chris, I'm still thinking about.
Speaker 4 (39:20):
It, dude. Also, not gonna lie like chili deserves to
shout out too, because that fucking chili with beef cheek, said,
I don't and I don't know what it was because
it wasn't like it didn't seem like a chili kind
of day. But when I saw the make your own
chili station, I mean, you can't not get it. But
(39:40):
what I loved they didn't have like sour cream. They
used labna, so you got like it was so goddamn good.
And the beef cheek was chunky in it, but.
Speaker 3 (39:51):
I mean it just melted in your mouth as soon
as you hit it, and yeah, just enough texture. I
was like taking bites of like other people, I was
like I can't get a full bowl. I don't want
to waste it. And I think it was Julie. It
was like get your ass or Clayer or Rogers shout
out player, it was like, get your ass over there
and get your own bowl. And I was like, I'm
just so full, I can't. Like we were puffing tough
(40:14):
and like just walking out of the tent, hitting the pin,
getting back in line, like and then those stuffed peppers.
It was, y'all, I cannot express it was the best
meal I've ever had. It was up there with It
was just so fucking good. And what was crazy was
we had to kind of pace ourselves because not two
hours later we're over at the Global Mind shout out to.
(40:38):
This was a large representation of Colorado chefs, but there
was also a lot of new chefs that we met,
you know, like Kiki and Ari who were out of
Hawaii where they did the pue sauce and they used
to do the restaurant, but now I have the sauce,
so they were dipping or they were drizzling their sauce on.
Speaker 2 (40:55):
It was just ok. Startriver The Global Fire.
Speaker 3 (40:59):
The Global Fire as a party put on by Brady
Low and the Taste Network team. There's a you know,
a whole heap. I need to give a shout out
too because it was so great. But it's ten chefs,
maybe twelve chefs that are all cooking unbelievable meats. Shout
out to West Hall Meets Brunts and Meats. E fish
(41:22):
was out there that, you know, with the largest tuna
collar I've ever seen. Kelly was fucking like I mean,
it was the tuna like the fucking it was so
goddamn huge. It looked like a shark. It was so
goddamn big. But as far as you can see, you know,
whether it was Eric Getpart or whether it was you know,
(41:43):
Maddy Vaulter Brunson fucking killed it, like the teams that
were in place that were slaying it. At the Global
Fire which is called the Smuggler Mine Party where you
can do the mind Tour. We did it last year.
They're serving caviar and cocktails the mind and you just
sit on the side of this mountain and eat so
(42:04):
much red meat. Chris like, I've never felt so full
in my life as going into that lunch and then
going right into one of the one most wonderful happy
hours ever and so yes, we skipped the All American
Rejects concert. I don't have any fucking regirts about it.
I don't give a part fuck shout out to Kevin
(42:25):
Costner and the team ever at Dunbar Ranch, I'm sure
y'all had a bitching party. But going we went back
to back meals. I mean I probably ate seventy thousand
galleries and took forty five thousand steps on Saturday.
Speaker 4 (42:40):
I mean it was just like it got to a
certain point to where like you have to make a
decision to whether or not, like you're gonna hurt for
more food, and that's what I had to do a
global fire. I was like, I really can't eat more beef.
And then by then the tuna was coming off the
grill and I was like, oh fuck me, okay, I
(43:01):
mean I need to get some fish in this diet,
So yeah, we'll shove some of that in there. I mean,
Jesus Christ. And then at one point, I think it
was just like a routine. So I was just walking
by something and grabbed a skewer, like.
Speaker 2 (43:14):
That's literally what happened.
Speaker 3 (43:16):
And then late night there was a sushi and champagne
party at Matsuhisu or Matsuhisa, which as well as the
late night party at Bad Harriet presented by our friends
over at La La and Tequila. So you're just bipping
back and forth, grabbing a drink, going outside for a smoke,
grabbing a drink, going outside for a smoke, slide through
(43:36):
for a quick piece of sushi, going back out, having
a drink, having a smoke.
Speaker 2 (43:41):
It was fucking absurd. It was just absurd. And Saturday,
you know.
Speaker 3 (43:45):
It got a little ruckus, It got a little rowdy,
and I ended up closing down the little nell with
our dear friends Troy Bush and Kelly Whittaker and Johnny
Curiel and tear out Runco from behind the apron Kiki
was there as well from Bowie and like, you know,
(44:06):
and our dear fucking friends, these this crew didnver folk.
Speaker 2 (44:11):
Shout out to Jesse Bear and Nick. I don't I'm gonna.
Speaker 3 (44:15):
Fuck it, this last name, Gerwitch, Gerdy and Connor and
you know, Maddie and Amanda. That crew is a good time.
Just hanging out with them is so fuck They bring
a smile to your face and so they're like, let's
go to the next party. Next thing you know we're
closing down the fucking little now, and so Saturday night
(44:35):
we stayed out a little later than I wanted to,
Like we were responsible Thursday and Friday night, Saturday night,
we left it all out there. We left it all
fucking out there. And Sunday morning I woke up. So
that's why we missed Carlin's third fucking seminar. But I
still believe we hit the two seminar quota. And we
(44:56):
went over to the Grand Tasting. The Grand Tasting on
Sunday is kind of like what they call Industry Day
for those that are listening. We continue to not stay
until Monday. One of these years we will actually see
we can't pace ourselves. I don't know how to fucking
do it. But Sunday not only do they do, just
like they unleash the hounds, every piece of fucking like
(45:20):
caviare crab, truffle, you know, wagou. Everything under the sun
is in the Grand Tasting tents. Everyone's living it up
and a lot of these vendors are leaving on Sunday
after the Grand tastings kind of over with, so they're
giving stuff away that you get these gift stickers and
you can take stuff with you and then if you're
(45:42):
lucky enough, which we have yet. I've only been lucky
enough once when I was tagging along with our dear
friend Jeremy a couple of years ago to go to
the top of the mountain for this luncheon. But this
year they had like an island vibe where Gregory was
fucking cooking at the top of the mountain, So we
would have stayed, but we had to get out of there.
(46:03):
We probably reeked abooze. We looked like It's like we
were walking out of Vegas on a Monday or Nola
after Marty Girl. That's what we looked like on Sunday.
Speaker 2 (46:14):
We were haggard, we were.
Speaker 3 (46:16):
Ridden hard and hung up, wet, and we just had
to get the fuck out of Dodge.
Speaker 2 (46:22):
It was the greatest weekend.
Speaker 3 (46:24):
It's nothing will top that this year unless we find
a way to go to Food and Wine Classic in Charleston.
The Food and Wine Classic Andenassmen is a Gorman's paradise.
It's a networking haven for those that work in the
hospitality industry and if you find yourself just wanting to
learn more about culinary professionals, how to conduct yourself in
(46:47):
a kitchen. Maybe you just want to party with these
rockstar culinary professionals. Whatever it is, there is no reason
for you to not attend this at least once in
your life. I understand the bill. It's a big bill.
It's twenty five hundred dollars for the weekend. You get
your money's worth in spades, between the beverages, between the
(47:10):
learning experiences, all the food, and then the fact that
I came home with like fifty fucking business cards. The
people that I'm going to reach out to to see
if they want to join us for the Big Eat
in July, to see if they want to join us
on this podcast sometime the next year, to see if
they're okay with us coming through and fucking up their
shit in other cities. Whatever it is, I cannot express.
(47:33):
If you've ever been on the fence, mark it down
now next January, get your fucking tickets. I will make
a BSA next January as well. Get your fucking tickets.
It's the greatest event I've ever been a part of,
and this year it's it was beyond anything I've ever
(47:54):
I could believe.
Speaker 4 (47:55):
It was just immaculate, and yeah, you know it is
a heavy price sag like you say, like it's an experience.
You're in Aspen. The place is beautiful. You can do
so much up there, and you can have so much fun.
I mean, the sky is the limit and you're gonna
taste good food, You're gonna see cool people, You're gonna
(48:18):
you're just gonna have fun. If you don't have fun there,
it would be I don't know something's wrong.
Speaker 3 (48:24):
And you don't have to be a debaucherous asshole like
you and I like there are people that can keep
their composure. I mean, fuck, Bobby was running in the morning,
Uh what's your name? From Windfolley was riding your bike
up to pass like I saw. Gregory was jogging on
Sunday morning as well, like Jeremy was running.
Speaker 2 (48:41):
Like everybody's like they find.
Speaker 3 (48:43):
Their way to enjoy all that Aspen has to offer,
and Aspen will give you that love back. You don't
have to be super connected. You can come up here
as a one off and just walk into all these
parties wherever you know and just walk in and be
like hey, and we always try to give a little
guiding light leading up to the festivities, like hey, you
(49:04):
can sign up for this, we will happily be your
sirpa or answer any questions you may have. I just
employ anybody listening to this, like fuck, if you made
it this far of the podcast, it's like, fuck, you've
got to do it.
Speaker 4 (49:19):
And also if you want to just try out, because
shout out to all the volunteers, they had a army
of volunteers at the Food and Wine Classic and assmen
and as somebody who has volunteered one year in the past,
it's fun, like, yeah, you work hard for one full
day and then you get a free day.
Speaker 3 (49:39):
In the grounds, and then the whole time you're still
doing all like Aspen opens up their doors, like pop
Up Bagels was partying on Sunday, you know, at the
Hotel Jerome, and you didn't have to, like we weren't
on any list.
Speaker 2 (49:55):
You can just bip and bop all in like you can.
Speaker 3 (49:58):
Somebody somewhere will get you and anywhere you want to go,
and if we can help, we.
Speaker 2 (50:02):
Will happily do it.
Speaker 3 (50:04):
But I think that's a great way if you just
want to dip your toe into it. Volunteer for a day,
get the experience of the grand tasting for a day,
and spend that other day enjoying Asspen around town. Like
there's a multitude of different events going on, Like we
missed so many events because you can only do so much.
(50:25):
And it's cheaper than going to fucking disney World or
take you know, getting your wisdom teeth taken out, keep
those chompers in for an extra fucking year and just
go to fucking Acid or go to the Food Wine
Classic and Asspen And if you want to try it,
let's go to Charleston. It's a little bit cheaper of
a price tag tickets are currently about fourteen ninety five.
(50:48):
And then they have all these add ons that you
can do if you would like, like one hundred and
fifty dollars, Like you go out on an excursion and
catch crabs and then you go to a crab boil.
There's oyster events. There's like low country boils of shrimp
and things of that nature. If you want to start
on a medium, you know scale.
Speaker 2 (51:07):
Try that.
Speaker 3 (51:08):
And if you want to try something in your own backyard,
join us at the Big Eat. It's only one hundred
dollars and you're gonna get seventy plus vendors, fifty fucking
food vendors, twenty fucking beverage vendors. We've even got cannabis
vendors this year. We were just glazing, you know, Muraki
and fat Grams. We're gonna see folks like Flower Union,
one of the best fucking edible brands. They will be present.
(51:31):
Muraki will be present. And I tell you what, shout
out to.
Speaker 2 (51:35):
Flower Union, saving grace.
Speaker 3 (51:37):
Like, I don't think I would have made it through
the last two days if it wasn't for that. Because
we gave away all of our eight pens. I haven't
gone to buy anymore. And I kept one jar that
we did not give away of the Flower Union found
it in my backpack when I was unpacking. Cris It's
I mean, I'm eating them like skittles just to make
(51:59):
myself elf feel whole. But that's our recap. I want
to once again thank the whole food and wine community.
Speaker 2 (52:08):
Mary Mack.
Speaker 3 (52:09):
Maybe you know one of our new favorite people as well.
You know Shara Alexander. Alexander one of the greatest people
I've ever met. She is such a sweetheart. Lorie Wells,
who you know, helps put this event on, Thank you
for allowing us to be a part of it.
Speaker 2 (52:25):
Again the Balton.
Speaker 3 (52:27):
Coe family, Sarah Abel, Happy fucking birthday, Sarah.
Speaker 2 (52:30):
We love you, We love you to pieces.
Speaker 3 (52:33):
We cannot thank you enough for letting us be a
part of your festivities. Thank you to all the chefs
who are so approachable and put up with our top
fuller and our debauchery. Thanks for entertaining us. And again
a special shout out to our sponsors. Y'all really made
this possible as well, and we can't thank you enough.
(52:53):
Thank you to Bobby and Carlin over at Rosco Hospitality
for allowing us to party with y'all. Thank you to Rankin,
who is a restaurant consultant here in Denver, used to
work you know, twenty years with Open Table, who opened
so many doors for us and introduced us to so
many cool people. Thank you to all of the folks
(53:15):
that goofed off of the Spencer Barnes Mode sw Tristan Bailey.
We can't thank y'all enough. Chef Sarah, thank you for lunch.
Speaker 2 (53:24):
Mike. I cannot tell you how much we loved y'all's food.
I don't know if we missed mebody.
Speaker 3 (53:30):
Jeremy for always being there, our rock. He does the
wellness checks on us to the Denver crew that loves
to have a good time. Thank y'all for showing us
the way and taking us under the wing. What a weekend.
Speaker 2 (53:43):
I am so excited to go take a nap, Chris.
Speaker 3 (53:45):
We just did an hour long podcast just talking about
food and I'm salivating. I'm about to just go eat
a little salmon. I'm eating very lean this week. Lots
of spinach, leafy greens, lots of salads. And I'll get
back on the wine train in the coming weeks. It's
July fourth, right around the corner. Hot dogs will be
(54:06):
back on the docket.
Speaker 4 (54:09):
Yeah, I'm gonna have a tomato sandwich.
Speaker 2 (54:12):
Oh, that's the time of the year. You getting them
from the farmer's market? Are you growing them in the house?
Speaker 4 (54:17):
Steph, I'm not growing them in the house. I feel
like I just never get the yield that I the
time I invest is not worth the yield when I
can buy and support our local farmers.
Speaker 3 (54:28):
Exactly, That's exactly it. Thank you again to everybody. We
cannot tell you how great this is. If you're listening
to this as one of the couple of thousand that
tune into our Tomfoolery, every week. We can't tell you
how much we put up with it. I know there
was a lot of name dropping. I know there was
a lot of food recaps. You can see all of
this food on our social media. We're not shying away
(54:52):
from it.
Speaker 2 (54:52):
You were able to see all of it, and you,
I promise.
Speaker 3 (54:55):
You, you should be joining us next year, if not
later this summer at the Big Eiet or this autumn
and Charleston. I'm just gonna keep putting it in the
air because then I'll start actively playing it and maybe
we'll go.
Speaker 2 (55:09):
Up to Charleston in November.
Speaker 4 (55:12):
Love that.
Speaker 3 (55:13):
Yeah, Thanks to Vivec and the Neat for always goofing
off with us. I cannot tell you how much I
love those two. They're just so much fun. Thanks to
christ and Ralph for putting up with our bullshit as well.
And my heart is full, my stomach is still full,
my ankles are swollen. That's a good sign. That's a
(55:35):
sign for a good weekend and a good podcast. Let's
get the fuck out of here and go take a nap.
Speaker 4 (55:39):
I echo all those thank you, Thank you to everyone.
Speaker 2 (55:43):
Yeah.
Speaker 3 (55:44):
Until next week, y'all, stay high, stay hungry.
Speaker 4 (55:47):
Food and wine. Cheers, cheers,
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