July 15, 2025 • 50 mins
On today's episode presented by NOBO Dispensary and Meraki Cannabis, Kip & CB jump on the hotline to chat with Kip's boss, Kristen Rouch from EatDenver to talk about...everything.
We're really banking on HR not listening to this episode. If you're looking for something to do next week, join us at The Big Eat, our annual fundraiser for local & independent restaurants in Colorado. 50+ restaurants, 20+ beverage vendors... live music, dancing furries, DJ sets & a few new brands getting involved in the scene.
Tune in to hear if Kip is getting fired, stay to find out about how you can join the biggest summer party in Denver.
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
We're really banking on HR not listening to this episode. If you're looking for something to do next week, join us at The Big Eat, our annual fundraiser for local & independent restaurants in Colorado. 50+ restaurants, 20+ beverage vendors... live music, dancing furries, DJ sets & a few new brands getting involved in the scene.
Tune in to hear if Kip is getting fired, stay to find out about how you can join the biggest summer party in Denver.
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
We've got a new episode of Stolen Depetitque coming to you,
presented by our sponsors over at Nobo Dispensary. If you
don't know, now you know. Located at nine to seventy
Lincoln Street in Denver, Colorado, Nobo is the newest dispensary
on the scene, curating one full top shelf and approachable
(00:23):
price points for all your cannabis needs. Everything from your
edibles to your concentrates, flower to the vate pen which
we have obviously always been a fan of. Nobo's got
something for everybody, including monthly deals and they're about to
launch daily deals. If you are looking for a dispensary
to call home, whether it's on your way to work,
(00:45):
on your way home from work, or you're just looking
to bargain hunt, they have got you covered. Check out
No Bo Dispensary at nine to seventy Lincoln, Denver, Colorado.
Speaking of sponsors and cannabis, we would be remiss if
we didn't give a shout out to our friends over
at Moroki Cannabis. They've been with us for years now.
(01:09):
We've called them the hospitality industries favorite cannabis brand and
the cannabis brand of the hospitality industry, both of which
are true because they're serving up quality product, quality flavors
at equality price point. You can obviously find them at Nogo,
which you can find them across the metro and across
(01:31):
the state. We just recently gave them to all of
the staffs across Breckinridge and we had no complaints. Everybody
was all smitten and in love with the product line,
clean bus, clean price point. If you trust us for
quality weed and quality wine, why would you not trust
us when we give you these quality recommendations. Go check
(01:55):
out Mroki no matter the location you shop at, They've
got you covered. Seek them out. You can find them
on social media at Muraki Brands. You can find their
vappens is, fat Grams. You can find their concentrates. They
now have Mighty Melts under their wing and in their fold,
which means a new genetic book is being played with,
(02:17):
as well as their concentrates from Glacier. They've got something
for everybody. Check out all of the Muraki catalog today.
Without further ado, let's see what my Bass has to
say on this week's episode of Stone Deputy Cheers. The
(02:45):
suppression of the use of marijuana and these is looking behind.
Speaker 2 (02:49):
It on the most importing jobs, talking.
Speaker 3 (02:54):
The record down marijuana and the Washington and Arctic Division.
Speaker 2 (02:57):
You actually build a wall forder like.
Speaker 4 (02:59):
That today they fill.
Speaker 5 (03:02):
Pattern Welcome ladies and gentlemen, Coloradians and everyone that's mort
enough to listen from the outside.
Speaker 1 (03:10):
One of the most amazing plants we've ever discovered, the pop.
Speaker 6 (03:15):
Talking, the trippers, the glasshoppers, the hip.
Speaker 1 (03:18):
Books, all gathered in secrecy and flying eye as a country.
Speaker 4 (03:27):
Let's record this whole thing, or let's not record this
whole thing and delay it again.
Speaker 1 (03:32):
Well, we don't have that much time, so we have
to actually get a podcast up today. Our sponsors will
castraight both Chris and I.
Speaker 4 (03:41):
That might be best for the world.
Speaker 1 (03:45):
Well you see why I don't invite her on very often.
Speaker 2 (03:54):
True, are you vaving in the library?
Speaker 4 (03:59):
It's a wheat fin hmm.
Speaker 2 (04:01):
I don't know about that.
Speaker 1 (04:02):
If you are listening to this, that voice you heard
is Kip's boss, Kristin Rawle, the executive director of EAT Denver.
We have Kristin on today to talk about a day
in the life of working with Kip. We'll also talk
a little bit about next week's annual fundraiser, the Big Eat,
(04:23):
which we had Kristin on the podcast last year to
talk about it, but it was just she and I,
and since I've taken a job working for her, we
needed a third impartial party for the pod, and so
we made sure to do this week's episode with CB
on the Ones and Tuesa as well. We're coming to
y'all digitally because, as you may have just heard, Kristin
(04:44):
is vaping in a.
Speaker 4 (04:47):
Really nice library, is it.
Speaker 3 (04:50):
Yeah, there was construction in the front entrance, so just
a pile of dirt as you walk in.
Speaker 1 (04:55):
But the one in our boda just has a pile
of dirty needles hanging out like eat garbage, So I
guess it could be worse.
Speaker 4 (05:03):
Hey, guys, are the last free place?
Speaker 2 (05:06):
Yeah, and apparently you can vap in them.
Speaker 4 (05:09):
It's a wheat thin.
Speaker 2 (05:11):
Yeah, that's what I call to day.
Speaker 1 (05:15):
We've got a great episode for you all today. We're
gonna talk. We're gonna get everyone to get to know Kristen.
We'll ask her some you know, personal questions like fuck
Mary Kill of Disney Princess. We'll also talk a little dinosaur,
but really we want to talk about the fifty plus
restaurants that are coming together next week at the Denver
Performing Arts Center, the twenty fucking beverages that will be
(05:37):
served up, all you can eat, all you can drink.
We are less than one hundred tickets away, and I
have to think it's a larger part thanks to me,
and because I think we've already hit our guestimation totals,
and that's got to be because of me, So shout
out to me. But it's gonna be a doozy of
an episode for those that don't know. We like to
start every episode the same way, and that's where it
(05:59):
passed off to and I start drinking uncontrollably. Ceeb take
the honors.
Speaker 2 (06:04):
Oh my gosh.
Speaker 7 (06:06):
I don't know if we asked you this last time,
because obviously I wasn't around. But Christen, are you a
local to Colorado or did you come from far away?
Speaker 4 (06:16):
I came from far away.
Speaker 1 (06:17):
I'm from New York, where she is the bodega cat.
Speaker 3 (06:22):
I am a bodega cat, It's my spirit animal. Where
in New York Westchester County, so just north of the city.
Speaker 4 (06:29):
I was born in Manhattan.
Speaker 2 (06:32):
Ooh, look at you.
Speaker 7 (06:34):
Okay, real quick question, if there's one item of food
that you could transport from New York City to Denver
and be able to access whenever you want.
Speaker 4 (06:44):
What would it be a good deli sandwich.
Speaker 3 (06:48):
I feel like we actually have a good deli sandwich
scene here, But there's a place back where I grew
up where it's a chicken cutlet sandwich on a Kaiser roll,
NEOs catch up if you want it, lettuce, tomato, bacon,
the fixings, and it's cheap. That's the problem here, I
(07:09):
think is like we have delis, we have bagel places,
but they're not affordable.
Speaker 1 (07:14):
The bagel scene in Colorado has just gotten fucking out
of control. Like I love Miles and the team over
at Odell's, but I mean, you'd be in the poorhouse
if you are trying to eat that more than once
a month, and then like call your mother's tastes like
you're eating a fucking Choco sandal. So I won't even
give them the time of fucking day anymore. Really, that
(07:34):
is the most lackluster angle of our restaurants seen here,
and I mean shout out. I guess Rosenberg's they do
the Lord's work and do some work with the Denver
but I'm not going out of my way to get
their breakfast food. I feel like we're a burrito community here,
a large part thanks to the Hispanic population, But the
green chili has also kind of common deered that you
can eat it anytime of day. It can be a fixing,
(07:56):
a dippin, or a suce. So it's like the burritos
of just like everyone's like, well, why fucking try. Everyone
just wants a quick grip. You know. The quick fix
of a burrito sucks is Breakfast King.
Speaker 4 (08:08):
Did you guys ever go to Breakfast King?
Speaker 3 (08:10):
I just want, Yes, I want a Western omelet with
a piece of American cheese just melted on top, any
time of day, twenty four or seven diner.
Speaker 1 (08:20):
I feel like the first time I went there, they
still had those little ramikins and you could smoke cigarettes
like the small intention ones. I used to live down
there kind of near what is now Levett Pavilion way
back when. But oh yeah, I remember that place. I
also remember like cops just like having to hang out
there because there would be a crime every single fucking day,
So I can understand why I also closed.
Speaker 7 (08:42):
Okay, so follow up question to all that, how long
have you been in Colorado.
Speaker 4 (08:48):
Since April twenty twenty.
Speaker 3 (08:50):
I think I came in illegally because I think the
borders were closed.
Speaker 4 (08:55):
I drove down from Montana.
Speaker 2 (08:59):
You drove down from Montana. Okay, I don't know.
Speaker 1 (09:01):
It's not illegal to go from state to state.
Speaker 4 (09:05):
It was right when COVID started.
Speaker 2 (09:08):
I think you. I think that's fake news.
Speaker 1 (09:10):
Yeah, wht you to stop watching Fox News? You've always
been a big trumper that checks out.
Speaker 4 (09:16):
I can't go.
Speaker 2 (09:16):
Yeah.
Speaker 7 (09:17):
How long have you been at the helm of this
fascinating and wonderful nonprofit eat Denver?
Speaker 1 (09:25):
So?
Speaker 3 (09:25):
I started with Denver in twenty twenty one as the
marketing and partnerships coordinator under Katie Laser. Shout out Katie,
and then she transitioned out in twenty twenty three. So
I've been there almost three years.
Speaker 2 (09:39):
Okay.
Speaker 7 (09:40):
If you had to score yourself on how was one
to ten? Where would you rank yourself?
Speaker 4 (09:46):
Dang like a two?
Speaker 2 (09:48):
Okay? Where where would you on his job performance?
Speaker 1 (09:52):
Ouh?
Speaker 4 (09:52):
Negatives? What the fuck?
Speaker 1 (09:55):
I'm giving you my platform for a day. You give
me a negative score?
Speaker 4 (10:01):
If I'm bet it too, come on.
Speaker 1 (10:07):
With the proper training.
Speaker 3 (10:08):
Chris's worst employee. He's also my only employee, so he's
my best employee.
Speaker 1 (10:14):
I fucking told you she was going to say exactly that.
I literally called it. We were recording before you got here,
and I said, she's going to say that.
Speaker 2 (10:22):
Yeah, classic, classic Christian. Okay, but go ahead. What's been
happening since you've been at.
Speaker 1 (10:29):
E Denver Well?
Speaker 4 (10:31):
A lot has changed.
Speaker 3 (10:33):
I think the biggest changes were our mission statement changed,
So instead of just including independent restaurants in the metro
Denver full service restaurant model, we've expanded to food and
beverage concepts in the region, and so now we're inclusive
of the front range. We're also inclusive of this next
generation of operator who's not opening a brick and mortar.
Speaker 4 (10:54):
There's a food truck, a food holl stall, a pop
up chef. Also that beverage side.
Speaker 3 (10:58):
People getting into like brewpub distillery scene, and so we're
trying to capture more of those people who are single,
you know, operators, people who are looking to grow and
need the resources to do so. And then with the
hire of Kip, especially looking outside of the Denver Metro,
so Boulder, Aurora, Arvada, Westminster, Longmont and looking to build
(11:20):
capacity across the front range.
Speaker 7 (11:22):
Okay, so it's kind of like what we did in
the city of Denver with sixteen Street mall.
Speaker 2 (11:27):
We just dropped the mall and called it sixteen Street.
Speaker 4 (11:32):
We're just eat love that, Okay, we want to the
Eat Denver to Eat Denver shot.
Speaker 1 (11:43):
Shout out to that genius group. Uh that's great. But
you know, Kristin, you've been you're now our second executive
director of the nonprofit to join us. We had Katie
on the podcast roughly around the time of COVID, right
when I guess you are a coming into an hour
state and so you have big shoes to fill. It
(12:04):
seems like you've done pretty well, not only in growing
the footprint of the Colorado industry like that representation for
Eat Denver, but also you know, you've done pretty well
for yourself. You've kind of gotten out of your I
guess comfort zone of just eating bagel, sandwiches and slices
of pizza, and now you kind of get to gallivans
all across Colorado. No, I never said that, so you
(12:28):
still just eat dollar slices and bagel see all carbs.
Speaker 4 (12:32):
It's a hot new fad. Yeah, I think I had.
Speaker 3 (12:35):
An experience a nonprofit from the time I graduated college
through now and it was a lot of five vulanc
threes and so I think I had a lot of
context of what I think was successful in nonprofits and
what made me really frustrated in nonprofits. And one of
those things was gatekeeping resources.
Speaker 4 (12:54):
And so a huge is.
Speaker 3 (12:56):
Like been there, and so a huge thing for me
was we started a sponsorship ship program.
Speaker 4 (13:02):
It was all.
Speaker 3 (13:03):
Financial and then I was like, we are so limited
on staff and capacity and all these resources exist somewhere else,
So can we also develop a community partnership program that
is just based on resource sharing, transparency, you know, cross
promotion of our communities. And so we've built out now
we have over twenty community partners across different nonprofits and
(13:24):
civic groups that I think just help build that capacity
and we can pass along resources, we can pass along programs.
We can also refer people out to these nonprofits, they
refer people to us, and so that's been huge for
eaight Denver's growth as well. And then that second piece
is coming in with an equity lens looking at things
like our membership due structure used to be just a
(13:46):
flat rate to join EAT Denver. That changed to based
on gross anual sales, so that it made it easy
to access our resources. And also it didn't price out
people who are growing into these hospitality groups, so.
Speaker 2 (13:59):
You don't lot and this PowerPoint presentation is spectacular.
Speaker 7 (14:04):
Nextent, So what is now this kind of brings us
to like what we'll get back to personal stuff with you.
Speaker 2 (14:10):
But what is the Big Eat.
Speaker 4 (14:12):
About the Big Eat?
Speaker 3 (14:15):
So Eat Denver's whole mission is to empower and support
the food and beverage specifically independent food and beverage community.
Eat Done or the Big Eat is our biggest celebration
of that, and it's really bringing attendees, the average consumer
in front of all these restaurants.
Speaker 4 (14:31):
You get the best bites, the best food.
Speaker 3 (14:33):
All in one place. I think some people get really
tied to their neighborhood. Like if you live in Rhino,
you eat out in Rhino. You're not necessarily going to
Aurora or Boulder or trying out like low high restaurants
or maybe a new restaurant tour is trying out a
concept and this is a really cool.
Speaker 4 (14:48):
Incubator for them.
Speaker 3 (14:51):
And so you know, you pay a ticket price, you
come in and you get unlimited access to like Kip said,
sixty different restaurants, twenty different bars and beverage brands all
in one place for three hours. So it's a really
cool opportunity to celebrate independent restaurants and also get really
full and discover new favorites.
Speaker 1 (15:12):
Chris, you're knocking the bottom out of this interview. I'm
so proud of you.
Speaker 3 (15:15):
Well, I'm wondering, Chris, you've been before, Like what do
you get out of it?
Speaker 2 (15:20):
Have I been?
Speaker 1 (15:21):
Yes? I have been.
Speaker 2 (15:22):
No. Actually, it's one of the like it really truly is.
Speaker 7 (15:27):
One of the funnest events of the summer because like
the location, the amount of restaurants there, the amount of
like different cocktail beverages you can try. It really is fun,
I think, Like, I mean, we have tons of events
(15:48):
going on in Denver and casting no shame to them
and not trying to like uplift you on this pedestal
because clearly.
Speaker 1 (15:56):
You don't deserve it.
Speaker 7 (15:57):
But that being said, like it really is so much
fun being down in like the DCPA area covered. You know,
if rain happens to happen, like we're good. But it's
just fun because there really is so many restaurants and
that's what I love about it.
Speaker 2 (16:15):
The fact that like.
Speaker 7 (16:17):
It's not your standard, Like we've got like twenty of
these restaurants that you see at every event. There's a
lot of new faces and new spaces that I feel
like you were saying, you know, with people being kind
of stuck in their neighborhoods, you may not know about
some of these other openings, or you may have heard
(16:37):
about a restaurant, but you forgot about it, And this
gives you an opportunity to be like, oh shit, I
remember that one. I'm trying this little bite and like,
oh damn, that's our.
Speaker 2 (16:46):
Next date night.
Speaker 4 (16:47):
Yeah.
Speaker 3 (16:48):
And I think more so what I love about the
event so Eat Denver's whole thing is supporting owners, operators,
chef staff, and so if they weren't enjoying the event,
we wouldn't do it. I mean, it'd be cool for
the public, but ultimately I want people who are participating
in the event to be having fun.
Speaker 4 (17:05):
We host a family meal before the event starts.
Speaker 3 (17:07):
We do tacos and beer every year, and everyone just
it's like a huge reunion. All of the vendors come in,
they're saying hey to their old friends. People get stuck
in their kitchen sometimes and it's cool to bring everyone
out and then the last half hour of the event,
you'll go up to someone's table and be like, Hello,
does anyone work here? Because all the chefs are just
wandering around taking shots with their friends, trading food, and you.
Speaker 4 (17:30):
Can tell it's just such an industry vibe.
Speaker 3 (17:33):
Yeah, Kip, you're going to be on the back end
of that this year, but I know that you've experienced
that too.
Speaker 1 (17:39):
Yeah. And you know, we've talked about the Big Eat,
not only on the podcast like Glades in your Ham
last summer, but at the beginning of every food festival season.
We Chris and I kind of power rank. You know,
we love the drink red wear ed that the cra
puts on. We enjoy Chicken Fight Fest because it's at
Elich Gardens and we, you know, Chris and are Southern
(18:00):
Bells and so we love fried chicken. But one thing
that I really enjoy about the Big Eat, and I'm
not trying to like gas up our own brand here,
because I've said this at the beginning of last year
and this year, it's the diversity. It's though we're not
eating fucking thirty eight pieces of fried fucking chicken. It's
not all steak and red wine, which again no shade
(18:21):
at any of those, We fucking go to all of them.
This is one where you can get a little bit
of everything. Nobody has taken themselves too seriously, And it's
not some slat dick competition where fucking my neighbor Felix
and that weird ass Francoise is taken home an award
for a shit fucking taco. Like it's meant to be
a celebration and just kind of putting these restaurants on
(18:42):
display for the community, but also allowing them to kind
of be a part of the celebration themselves. And we've
always tried to say that we carry the water for
the local and independent restaurant tours, whether it's you know,
in front of Congress or whether it's just on this
year podcast. It's fun to see people's personalities come out
and shine through. Like last year it was an El
(19:03):
Camino that had the fucking Yeah, El Camino had the
El Camino with a fucking DJ spinning and just getting
everyone butt fucking hammered.
Speaker 4 (19:11):
Okay, Camino.
Speaker 3 (19:12):
Also, did you had to roll a diet and if
it was a one you took a shot, and if
it was a two through six, you had to take
a shot.
Speaker 1 (19:19):
Yeah, So it's kind of like it's and it's obviously
there's non alcoholic things we've talked about, trading beverages and
having beers and things. You don't have to be a
drinker to enjoy this event, but it's it's a hoot
and a hommer and it feels like everyone just kind
of lets their hair down for a night. And so
that's why I personally like it. And being on the
(19:40):
back end this year, while I still love the event,
I get what you were saying in March when you
were like, get fucking ready. It takes beyond ninety days
to get all of our ducks in a row. And
I have a new found appreciation for you, as well
as for Didn't and the team ever at CR that
(20:02):
put these on, for Shalisa and Jeff at Dining Out Magazine,
Like I have a newfound respect because of it's like
pulling fucking teeth to get all of these ducks in
a row. And so being on the other side, I'm
going to appreciate that beer and those tacos from Keyk's
this year a little bit more because we have been
(20:23):
working to get to this point, and I can't wait
to just get back to what my job title is,
of memberships and partnerships, where I don't feel like an
asshole just chasing down these restaurants. Hey, oh this paperwork
didn't get a signature. Oh I didn't get this paperwork completed.
So I have a curling I just feel Yeah, the
(20:44):
circling back email, especially.
Speaker 7 (20:50):
When you eat something, when you need something, when you're like, hey,
I sent this document for you to sign like five
days ago, so part of my previous email, I really
need you to sign this.
Speaker 2 (21:01):
It's awful saying that.
Speaker 1 (21:03):
I'm feel like a dickhead and I'm like, drag. I
just feel terrible, and I'd much rather just bother people
that aren't members yet to become members. I don't have nearly.
It's like, hey, give me your money, not hey, I
just need you to sign this form show.
Speaker 4 (21:17):
Yeah, it's like selective Sam.
Speaker 1 (21:19):
Yeah, I feel like a jerk. So I can't wait
to get back to my normal sales pitchy jerk and mentality.
Speaker 3 (21:27):
I just feel bad on your menu note though, Okay,
I pulled stats the other day. Also happy to preview
a couple of my favorite menu items so far.
Speaker 1 (21:37):
Let's do that. I'm gonna pull mine up too.
Speaker 7 (21:40):
I was I was gonna say before you got in this,
I was gonna say when y'all were describing the event, though,
I think, like, really, when it boils down to what
makes it great is that it doesn't feel like event.
It feels like a party, like you know, like there's
no there's no like kind of like there's all this
intermingling and it's just a fun party.
Speaker 3 (21:58):
But let's hear so it's a party, and it's like
all of the money is going directly back into the
nonprofit to be used for the operators. So I think
there's some like cyclical feeling among the chefs too. Of Oh,
and then the program I'm going to next month was
paid for by like ticket sales from here, and you know,
we're they're offering scholarships and they're partnering with different people. Anyway,
(22:22):
I sent this woman these stats. So the big eat
is also, as you're saying, it's not all fred Chicken,
we have twenty four gluten free options at the event,
and nine gluten free drink options. We have seventeen dairy
free food options. We have twenty four vegetarian options, and
we have nine vegan food options, which I think is
(22:42):
a cool note.
Speaker 2 (22:43):
That is, that's a big mix. That's awesome.
Speaker 4 (22:46):
Okay, and now we will pull our favorite monu items.
Speaker 1 (22:49):
Are you out, Chris, listen to this one? Tell me
from six to a.
Speaker 4 (22:55):
Oh okay, yeah, okay, wait should we name our how
many each?
Speaker 7 (22:58):
So you get you get three picks and I'll say
who wins six to midnight?
Speaker 1 (23:04):
How hard you get chubbed up? I'll go first. It's
all right, Kristin. We talked. We talk about food that
fox all the time. My first one is the duck
tongue carnitas from Chef Jose Avila and La Diablo. They're
doing a duck tongue duck skim chi cheron with a
salsa ver de joja Santa. Chris is literally doing the
(23:25):
masturbation thing. He's having sex with the sock right now.
Oh my god, y'all should see this. That tongue carnitas
is coming in in my three hole, which when you
say like that sounds even gracer. All right, Chris, and
you go next.
Speaker 3 (23:40):
Okay, Beast Vendome Country, pat Masubi, Sushi, Rice, Nori Stone
fruit kabayaki.
Speaker 4 (23:51):
I'm assuming Wait.
Speaker 1 (23:54):
We can't see Chris's hands, we can just see his
it's Tim chef to Yeah. My second one is from
Kawa Nie. Chef Jared from Fruition formerly a Fruition has
joined the team at Kawa Nie and he is bringing
a duck soba with chilled cherry dashi, which I'll have
(24:14):
duck noodles, duck and the cherry dashie and I need
to get off the duck train, but I can't because
it is such a like it's a fatty yet succulent
meat and it's like it's not something you often see
at a food celebration as we've been calling this event
all week all evening. Like it gets me all giddy
(24:34):
on the inside. It's just the creativity knows no bounds,
and they're like, let's throw some fucking shit at the
wall and see what sticks. Let's make a name for
ourselves and also say how much fun we can be
or have how much fun we can add while being creative.
I just love those two right out the gate. It
tickles my pickle.
Speaker 4 (24:53):
Okay.
Speaker 3 (24:53):
My next one also Asian Koji konsume from Mukjaw Food
Truck Julia.
Speaker 4 (25:00):
And her son.
Speaker 3 (25:02):
I assume her son is going to be there called
Bee Jim Broth, beef brisket, Kimchi, maria, chili mix, mozzarella,
fried dumpling, skin, cilantro, and onions. I am beelining for thath.
Speaker 2 (25:15):
What was your first one? Again?
Speaker 3 (25:18):
My first was Bestroven Domes Masube Country Masube.
Speaker 2 (25:27):
Okay, but no, that that thing from Muja sounds awesome.
Speaker 1 (25:33):
And you know, they've been a great representative across a
mini a platform like you see them outside of Tetra
sometimes doing some of the cannabis events. And you know,
so I can I go to four? I need four?
Speaker 2 (25:46):
No three?
Speaker 4 (25:48):
You can have an honorable mention of the end.
Speaker 1 (25:51):
Okay. So this one is one that I am very
passionate about because it's a little unique. It's a new
concept with a new partnership that the Big Eat hasn't
done before. And it's our friends from work Bench Dining, Chris,
you know work Bench they've done pop ups for cannabis events.
They're actually doing this year they're doing a pork belly Yakatori.
(26:14):
So they're gonna have that you know, thin little grill
out there. See here in the piss out of some
pork with miso brown butter, a corn sucketash, pickled red
onion scallions in Cilantro. But here's the kicker, and this
is how we're gonna win for the first time ever.
We're gonna have a cannabis partnership with the Big Eat
(26:35):
and it's our friends from Moroki Cannabis. We'll be standing
kind of side by side with the work Bench team.
So if y'all don't know, work Bench does private dining
options here in Denver. They do pop ups with different vendors,
but where they kind of made their bones originally was
by doing cannabis paired dinners. And so since they've obviously
(26:56):
expanded beyond that as they kind of gained notarize, I
am built their kind of base. But this year they're
partnering with Muraki to kind of do a little bit
of you liked us, then we're still in that game,
but they're kind of this is their coming out party
to all of Denver's food scene, because most folks that
(27:17):
have only known them are those that have been in
the cannabis space. So I've gone Asian pork belly YAKATORI
paired with the giveaway. Muraki will be doing giveaway of
swag and you can get gift cards from Muraki to
pick up product when you leave the venue and or
(27:38):
the days after. Bamn, beat that fucking Kristen. You're not.
Speaker 3 (27:44):
Okay, we I had one, but now I might have
to mix it up and do the fun activation instead.
Speaker 2 (27:51):
We're talking about best bites. You can talk like the
whole kIPS, you know, the sponsor recognition that's.
Speaker 4 (28:01):
Just right, Yeah, like teacher's pet. Okay, so I'm a sleeper.
Speaker 3 (28:06):
I'm gonna do a sleeper here because you might not
think of them as savory dinner food. Levin New Location,
Levin Downtown is doing a Pino noir and fig Breys
short Rib on polenta. The short rib it's polenta, pino
noir and some fresh leaks.
Speaker 4 (28:27):
I love a leak and it really.
Speaker 1 (28:30):
You know, leaks have become a little bit They're like
the Brussels sprout was of twenty eighteen, you know, and
everybody's like, oh, balls on a glaze, Oh chop up
some bacon with it. The leak has become super sexy
in the TikTok and social media world, and they've got
me to play with it, So I'm really excited about
that one. I'll give you that. That's a pretty good
fucking call.
Speaker 4 (28:48):
I was also gonna say, as Kip would say, shout
out to me.
Speaker 3 (28:53):
Uh, finally got Miowolf to come into the big EP
this year, and they're doing a mashup with Tito's and
I think they asked me the other day where they
can charge some character heads at the event. So I
think they're gonna have some Roman characters and they're gonna
do a really fun bubbly drink with the Mao Wolf
(29:13):
team over Tito's and Meowolf.
Speaker 4 (29:17):
That's an honorable mention, Okay.
Speaker 7 (29:22):
So I'm gonna have to give a slight advantage to
Christen here just because of the diversity that she should
like she it sounds to me like she knows more
about the offerings than you do. Kip rolling in with
two duck options and don't get me wrong, love Duck
(29:42):
gonna probably go back for seconds and thirds at each
of those. But I'm just saying, like, I don't know,
it shows your lack of knowledge about all the dishes
being served, and I think Kristin talks you out there.
Speaker 4 (29:54):
It's kind of like a negative employee.
Speaker 1 (29:56):
Right.
Speaker 2 (29:57):
Uh, well, that probably needs to go to HR.
Speaker 3 (30:01):
But we're we're so backed up.
Speaker 4 (30:07):
I don't know if you know this, but it also
says Kip.
Speaker 1 (30:11):
The one that I may have fucked up. I should
have gone with the curry Nyochi from Nock Turn. I
just create diversity and go with a meat free option.
I mean, but there's so many goddamn great ones going
double Duck did screw me a little bit.
Speaker 3 (30:26):
I know, I was thinking Limb Carpaccio from Comperta, but
I was like, no, no, too much Italian.
Speaker 2 (30:32):
You're better than that. Kip too, you should know better.
Speaker 1 (30:35):
But I get all chubbed up when I see it. Duck.
You know this, either way, everybody will be dining really well.
I think that was a great way Chris to kind
of dip our toe. It's a little teaser, you know,
a little foreplay. If you're on the fence about getting tickets,
you can still get them by going to Eatdenver dot com.
Or you can just use the Google machine and type
(30:57):
in the big Eat. It'll populate to the very You
can find it in our social page. It's in the
link in our bio, It's on Denver's social page link
in the bio. There's less than one hundred tickets left,
which means that I have done my job right right
tickets tickets are like one hundred and six bucks and
(31:18):
it gets you seventy fucking bites, three hours, unlimited drinks.
It's cheaper than date night anywhere in town. You can't
even get fucking five tacos unless you're on South Federal
these days. For one hundred fucking dollars.
Speaker 7 (31:31):
And plus trust season summer food festival goers, you're gonna
get stuffed. Oh I'm gonna lead that place hungry. If anything,
you're gonna leave that place being like, damn, I way
too much.
Speaker 1 (31:45):
And if anyone needs a gout doctor, give me a challenge.
I can refer you to doctor Bryant Bishop out of Inglewood.
That man is a legend. He hooks me up with
all of my medicines and including the gout meds. So
if you're getting rolled out of there like the kid
from fucking Willy Wonka, give me a shout. I got
a doctor that'll help you with your pre diabetes or
(32:06):
your goal what why do you laugh?
Speaker 4 (32:12):
Can we get your gut doctor?
Speaker 1 (32:13):
TI Sponser, You're the biggie doctor Brian Bishop.
Speaker 3 (32:18):
Hey doctor Brians, you need a sponsor.
Speaker 1 (32:24):
He's like, do you also have a hernia? Like? All right,
so we've done really well. Take off the work at Kristen.
Maybe put it back on.
Speaker 3 (32:34):
Your I'm going to practice on my research. Do you
asked me some questions ahead of time and I know
my answers this time?
Speaker 1 (32:45):
Oh well, we're not going to ask those questions.
Speaker 2 (32:50):
Switch.
Speaker 1 (32:51):
Yeah. So you were in a recent magazine article talking
about your favorite places to eat in town. But not
everybody in America are eaters these days. Shout out to
the President for getting rid of the Department of Education
funding this week. Fucking hate that guy. But so we
want to give a quick recap for somebody that goes
out and about fairly often has their finger on the
(33:13):
pulse of the culinary scene across the region. What's your
favorite town to leave Denver and go eat?
Speaker 6 (33:20):
Aurora?
Speaker 4 (33:22):
Definitely.
Speaker 3 (33:23):
I'm I'm mostly into Asian cuisine though, and so I
feel like they just have the best.
Speaker 4 (33:31):
Best like don Da Vietns.
Speaker 1 (33:36):
I'm going to actually.
Speaker 3 (33:39):
Burmese food in Mango House. Anything in Mango House actually
is so good. I think a New Haitian spot just
went in. There are you going to do?
Speaker 4 (33:47):
I'm jealous and bond and butter right next door the bakery.
Speaker 1 (33:52):
The sisters right, and I think it's yeah, yan yacht,
it's not a hard dat.
Speaker 2 (34:01):
Geez Christ, we can edit that.
Speaker 4 (34:05):
Let's start over. I got a.
Speaker 2 (34:12):
Real quick guess you.
Speaker 1 (34:15):
Uncultured. What's your favorite city outside of Colorado and you
can't stay home aka New York. What's your favorite city
to go and eat in?
Speaker 4 (34:27):
Whoa out of any city in the country or the world.
Speaker 1 (34:31):
Well, we'll start with the country, then the world, because
I forgot that you hated America and left for a hot.
Speaker 3 (34:38):
I've had really good food in Chicago, and I think
the Chicago food scene is awesome. I think worldwide, Mexico
City probably has the best food in the world.
Speaker 1 (34:51):
And that's coming from someone that lived in Thailand.
Speaker 3 (34:54):
No, I love Thailand so much. I was between moving
to my Taipei. I also love Taiwanese food, any Chinese food.
I know, Oh man, I could eat type food every day.
Speaker 4 (35:09):
But I think Mexico City is eclectic.
Speaker 1 (35:11):
Mayb Yeah, well, they're not really taking any new visitors.
I don't know if you've seen the recent protests they
don't want us there, so we'll have to We'll just
have to hit up Chinese type. I say it like
that because it's a Little League World Series and that's
how they have the team name. I've never been to
Southeast Asia.
Speaker 4 (35:29):
Sports betting on the Little League World Series.
Speaker 1 (35:31):
They don't let you do it because of Big Al
like six fucking years ago they ruined it for everybody.
But yeah, we'll be gambling on the British Open this
weekend or the Open for those that are officionados.
Speaker 4 (35:45):
They got consulted by the sixteenth Street All people shout
out to McKinnon.
Speaker 2 (35:52):
It's clearly a hot consulting group right now.
Speaker 4 (35:57):
Kind of your name, can we just erase?
Speaker 1 (36:00):
Yeah, telling people to mall and just be the place
where pay Less Shoes and jar Donno's is.
Speaker 2 (36:07):
There's great Walgreen sushi on susy.
Speaker 1 (36:11):
Fun fact, that was like my third date with the Morgan.
I had her film me eating sushi from in the
middle of sixteenth Street and there's a guy with like
a katana right behind me, just like wielding it while
he's smoking a rock. But it paid off, didn't it. Well,
let's it's too early to tell. We still have like
(36:32):
a lifetime to go, Chris, you got to go cues
before we dive into the Disney characters.
Speaker 7 (36:38):
Uh yeah, so I mean I guess Christen. Let's say
you wake up one morning and it's like a Freaky
Friday incident where you're in.
Speaker 2 (36:47):
Kids roll.
Speaker 4 (36:50):
But not his body, right, you don't want.
Speaker 2 (36:53):
To know You're still You're still in your own body.
You don't want that body.
Speaker 1 (36:59):
I didn't want to smell like a wilderness guy.
Speaker 3 (37:03):
I've only been asked if I'm a wilderness guide twice
by strangers months.
Speaker 2 (37:09):
Tell me, hold on, were you were you? Did you
ever participate in Knowles?
Speaker 6 (37:14):
No?
Speaker 2 (37:16):
I was just making sure. I was hoping you would
say yes, because.
Speaker 4 (37:19):
Like you look like you smell.
Speaker 2 (37:22):
Yeah, but I mean you are a professional. You are
a professional ultimate frisbee player.
Speaker 4 (37:28):
No, I'm not. My sister is though.
Speaker 7 (37:30):
Okay, well you're semi pro, so we'll get into that later.
But yeah, so Freaky Friday. How do you think you
would perform in Kip's role? And how do you think
Kip would perform in your role?
Speaker 3 (37:45):
I wouldn't see how many emails I got to day
and just throw out the computer.
Speaker 4 (37:50):
But he wakes up a lot earlier than me. I
think I think we do well in each other's roles.
Speaker 3 (37:56):
I think I have a lot more historical knowledge of
the workings of Eat Denver, so I might be a
little more successful than Kip would be as the ED.
But no, I think we hired Kip with an expectation
that he would grow in.
Speaker 4 (38:10):
His role and if he wanted to.
Speaker 6 (38:13):
One day.
Speaker 4 (38:16):
Consider more of a director position. He's shaking his head now,
but yeah.
Speaker 3 (38:23):
I think he's done such a don't listen to this part, Kip.
He's done such a good job really being an advocate
for Chef's independent restauranteurs and using those connections to help
leverage our community. And he's not selling something that is
a ripoff to people. He's really following through having one
(38:43):
on one connections. He's done more boots on the ground
member recruiting, listening to members than I ever did in
the role. And so yeah, I think Keep's doing really well.
And I'd probably just try to ammliate what he's been doing.
Speaker 1 (38:56):
Okay, since she was being so kind, I'll have to
go ahead and say would never switch roles with her.
I see her what she has to do with dealing
with the fucking government affairs team, and the legislative body
in this state.
Speaker 3 (39:09):
I think the three of us are fortunate that we
actually know the people behind the businesses, and a lot
of people don't, and so you just see it as
a business or like a corporation, and you don't see
the people who are putting all of their passion and
all of their money and all of their time into
building a dream. And so I feel fortunate that I
have that perspective because it makes it really easy to
(39:31):
advocate for people.
Speaker 1 (39:33):
I think you'll say it nicer than I do. I
know the people that have second fucking mortgages that are
taken out to help their fucking restaurants, but these fucking
cunts on the internet want to sit here and go
after them as if they're trying to stooal their employees. Sorry,
I'm done.
Speaker 7 (39:47):
I think one of the biggest things, though, is like
not just knowing people behind the scenes, Like I've always
respected the industry and like treat it.
Speaker 2 (39:56):
Like I knew them.
Speaker 7 (39:57):
But I mean, I think the big thing is like
for many people who have never worked today in a restaurant,
they don't understand that, which is.
Speaker 3 (40:07):
Why I like an event like the big Eiae is
so cool. And also we limit the size, and so
you're actually like meeting the chefs and the owners of
these restaurants and you can kind of start putting a
face behind the name.
Speaker 1 (40:20):
Yeah, I like.
Speaker 2 (40:21):
Yeah, oh yeah. So if you don't have tickets right now,
and you'll see that.
Speaker 1 (40:25):
Was a great circle back and back to a positive
thing of us just berating the shit out of people
we don't know, and they do the same to folks
in our industry. All right, Christen. These last two questions
are presented by our friends over at Nobo Dispensary. It's
the great place new dispensary right off Ninth and Lincoln.
It really gets the juices flowing because they have top
(40:47):
shell flower great deals on our favorite pins like fat Grams.
They have twenty five dollars edibles like our friends from
dialed In, as well as cheap friendly ones like The
Wild and other brands. These are questions that came up
when Chris and I were living together and Stony Maloney
on the couch just trying to get through the week.
(41:07):
The first question is let's do let's do Disney characters
fuck Mary kill three princes from Disney or Princesses from
Disney movies.
Speaker 4 (41:20):
Tell me princesses weird?
Speaker 1 (41:25):
Yeah, it's twenty twenty five. You can go either which way.
Speaker 4 (41:27):
We don't get I'm so not a Disney person. Okay, yeah, kill, Yeah,
you'll have Disney.
Speaker 1 (41:37):
Kill.
Speaker 3 (41:37):
John Smith from Pocahontas basing this off of us three.
Speaker 1 (41:44):
Good there.
Speaker 3 (41:45):
Let's say Mary prince Levine from Princess and the Frog
because yeah, he.
Speaker 4 (41:53):
Didn't care if she was poor wrich, she was a
frog and he.
Speaker 3 (41:56):
Supported her dream to start a restaurant. Cute cute man,
and he's so handsome. And who do you think I'm
gonna say?
Speaker 1 (42:06):
Was that for fuck or Mary? That was Mary? I
have who it's going to be the Beast when he's
when he's not a human, but when he's actually a beast.
Speaker 3 (42:18):
Cross over there, kid, now more muscles leashang from Mulan.
Speaker 1 (42:26):
I did not have that one. I've always seen that
every day. The song is really good in that one,
and the collab they did with McDonald's back in the
mid nineties also slapped.
Speaker 4 (42:38):
Yeah, and he's probably queer. So cute cute man.
Speaker 1 (42:44):
Okay, it's a plus.
Speaker 4 (42:49):
Your second question, all right, Chris.
Speaker 1 (42:52):
You knew the next one.
Speaker 7 (42:54):
Okay, So I guess we're going into dinosaur Land.
Speaker 1 (43:00):
To the new Jurassic Park with Scarlet Johansson.
Speaker 4 (43:03):
I'll conserve the pod.
Speaker 1 (43:06):
Hey. She's also the largest grossing lead actor or actress
uh in American history. So shout out to Scarlett for
carrying the flag for American cinema.
Speaker 6 (43:18):
Go.
Speaker 2 (43:18):
Yeah, okay, so you believe in dinosaurs?
Speaker 1 (43:22):
Right?
Speaker 2 (43:23):
Yes, that's we gotta check.
Speaker 4 (43:28):
Is that the question?
Speaker 1 (43:30):
Yeah? No, that was the first part part one.
Speaker 2 (43:33):
Now we can move to be Yeah, answer to be wrong.
You would have been a recurring daily guest for like
a month.
Speaker 4 (43:43):
The library is closed, I need to go. My answer
is anglosaurus.
Speaker 2 (43:48):
Okay, armored one. That's a fun way to this. Goodbye, Christian.
Speaker 4 (43:53):
Give me wait, can I switch to my phone?
Speaker 1 (43:57):
Yeah? I mean, I guess we can talk about breck
Ridge food scene while you're gone, Uh, switch to your phone.
But also when you're walking out, you have to show
us what the scene looks like around the library. Because
the library scene, they literally are doing the Lord's work.
Not only do they provide Wi Fi for kids throughout
the school year and the summer, they often times give
(44:19):
you the ability to get books and movies and things
of that nature for free. But they also provide a
haven for air conditioning for the unhoused, as well as
an opportunity to use the restrooms and things of that nature.
They often get a bad rap by me because it
is a little bit different, but at the same time,
we do love the library scene. Kristin, Chris is a stop.
(44:44):
This is a library scene.
Speaker 2 (44:46):
Yeah, Orange Base for cutting funding, fucking dick.
Speaker 1 (44:51):
Yeah, that.
Speaker 2 (44:54):
Guy is don't us. We're making progress constructions then.
Speaker 1 (45:03):
All right, Kristen. We may have asked you this question
last year. We don't really remember. It's been a long year.
It's called the Last Supper. You can have three people
dead or alive join you for your last supper on earth,
but they cannot be friends or family. Who are you
inviting to join you? And what are you eating?
Speaker 4 (45:27):
Oh my gosh, can I pick? Can it be like
a prison meal?
Speaker 6 (45:29):
I can just have anything I want to eat?
Speaker 1 (45:31):
Yeah, that's exactly what you can.
Speaker 8 (45:33):
Have, Okay, pad tie cow soy, my mom's chili, my
mom's spaghetti, carrot cake, probably some short rib good pizza
that feels like enough food for a feast.
Speaker 1 (45:52):
Shout out to your mom though. Also she's a long
time listening star supporter of the pod. We love Mama
Rale and we know that she's over in Germany and
it's probably a very large reason and why we are
the number one thousand and one podcast in the European Union. Shout,
come to the Big Eat.
Speaker 6 (46:11):
My mom is coming to the Big Eat.
Speaker 1 (46:13):
Oh, if you want to meet Kristen's mom, come to
the Big Eat.
Speaker 6 (46:17):
Well, put her at a vendor booth and you can
ask questions about Germany.
Speaker 1 (46:21):
Oh, we also have a Korean booth presented by the
Korean Agricultural Is that right Korea? A? I don't know
what the I don't want to mess up the title.
Speaker 6 (46:33):
Bag and fisheries they're given out free.
Speaker 1 (46:35):
Soju about a big see representation. So who are the
three folks that will join you for that? This? Mortgagborg, Burdane.
Speaker 4 (46:47):
Dane, let's do.
Speaker 3 (46:51):
Michelle Obama and oh maybe mix it up a bit.
I love Tim Burton's a that's a weird group.
Speaker 1 (47:04):
I have a singuspicion tim Burton and Bourdain and probably
cross paths, as have Michelle Obama and Bourdaines. So at
least the fluidity of conversation may exist.
Speaker 3 (47:14):
For sure, there's definitely I'm going to think of so
many other people after this. That feels fine for now.
Speaker 1 (47:21):
Okay, here's a last This is an extra question because
the Epstein List has never been released. If you had
to guess one person on that list that you may
have been in the same room with, who is it
and whyet kit?
Speaker 6 (47:40):
That's a good question.
Speaker 1 (47:42):
I just made up because I was thinking Tim Burton's
friends of Johnny Depp, who is a sexual deviant, And
then I was like, Kristin would associate with people like that,
So then I may wonder if she knew anybody on
the Epstein list.
Speaker 6 (47:55):
Okay, I think like a week ago we were in
the office together, right.
Speaker 5 (48:01):
Yeah, long text message from a chef who asks for
tickets to the Big Eat and I was like.
Speaker 1 (48:15):
I don't know, I think I did. That's a fund
up reply and kudos for taking on your feet. Uh brav.
Before we get out of here, Christen, give everyone a
quick rundown. How did they buy tickets? Want some social
handles to follow all of your antics? Don't give them
your personal page. Nobody will sh try to find me. Yeah,
(48:36):
I mean, you're just that fucking Ultimate Frisbee camp all year,
so give everybody the quick rundown tickets links.
Speaker 3 (48:42):
I'm only playing frisbee five times this week. Eat Denver
dot com, slash Big Eat or just go to Eat
Denver dot com or just google the Big Eat Denver, uh, Instagram,
Eat Underscore Denver and then on Facebook and we're Eat Denver.
Speaker 1 (49:01):
CEO you that Chris. We have LinkedIn, so if you want.
Speaker 6 (49:06):
To hear is pretty active, go follow us. Let's be
professional friends.
Speaker 1 (49:11):
If you want to find fabricated stories about marketing efforts
and how people are inspired by fucking dogs on the
side of the check out our LinkedIn. Christin, I can't
tell you how much we appreciate you taking the time
to kind of do the lord's work, you know, gassing
me up and telling me I'm the best employee you've
ever had. I appreciate that, Chris. Anything we messed on
today's episode, no.
Speaker 2 (49:34):
I think I think Kristen did all right.
Speaker 6 (49:39):
Okay, well, if we need to refilm let me know.
Speaker 1 (49:41):
No, we're not doing this again. I'm not doing this
episode with you again until next year. Until next week, y'all,
we hope to see at the Big Eat stay high,
stay hungry.
Speaker 2 (49:53):
Consent is key, jeer
Speaker 4 (50:00):
Yeah,
We've got a new episode of Stolen Depetitque coming to you,
presented by our sponsors over at Nobo Dispensary. If you
don't know, now you know. Located at nine to seventy
Lincoln Street in Denver, Colorado, Nobo is the newest dispensary
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Speaking of sponsors and cannabis, we would be remiss if
we didn't give a shout out to our friends over
at Moroki Cannabis. They've been with us for years now.
(01:09):
We've called them the hospitality industries favorite cannabis brand and
the cannabis brand of the hospitality industry, both of which
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which you can find them across the metro and across
(01:31):
the state. We just recently gave them to all of
the staffs across Breckinridge and we had no complaints. Everybody
was all smitten and in love with the product line,
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(02:17):
as well as their concentrates from Glacier. They've got something
for everybody. Check out all of the Muraki catalog today.
Without further ado, let's see what my Bass has to
say on this week's episode of Stone Deputy Cheers. The
(02:45):
suppression of the use of marijuana and these is looking behind.
Speaker 2 (02:49):
It on the most importing jobs, talking.
Speaker 3 (02:54):
The record down marijuana and the Washington and Arctic Division.
Speaker 2 (02:57):
You actually build a wall forder like.
Speaker 4 (02:59):
That today they fill.
Speaker 5 (03:02):
Pattern Welcome ladies and gentlemen, Coloradians and everyone that's mort
enough to listen from the outside.
Speaker 1 (03:10):
One of the most amazing plants we've ever discovered, the pop.
Speaker 6 (03:15):
Talking, the trippers, the glasshoppers, the hip.
Speaker 1 (03:18):
Books, all gathered in secrecy and flying eye as a country.
Speaker 4 (03:27):
Let's record this whole thing, or let's not record this
whole thing and delay it again.
Speaker 1 (03:32):
Well, we don't have that much time, so we have
to actually get a podcast up today. Our sponsors will
castraight both Chris and I.
Speaker 4 (03:41):
That might be best for the world.
Speaker 1 (03:45):
Well you see why I don't invite her on very often.
Speaker 2 (03:54):
True, are you vaving in the library?
Speaker 4 (03:59):
It's a wheat fin hmm.
Speaker 2 (04:01):
I don't know about that.
Speaker 1 (04:02):
If you are listening to this, that voice you heard
is Kip's boss, Kristin Rawle, the executive director of EAT Denver.
We have Kristin on today to talk about a day
in the life of working with Kip. We'll also talk
a little bit about next week's annual fundraiser, the Big Eat,
(04:23):
which we had Kristin on the podcast last year to
talk about it, but it was just she and I,
and since I've taken a job working for her, we
needed a third impartial party for the pod, and so
we made sure to do this week's episode with CB
on the Ones and Tuesa as well. We're coming to
y'all digitally because, as you may have just heard, Kristin
(04:44):
is vaping in a.
Speaker 4 (04:47):
Really nice library, is it.
Speaker 3 (04:50):
Yeah, there was construction in the front entrance, so just
a pile of dirt as you walk in.
Speaker 1 (04:55):
But the one in our boda just has a pile
of dirty needles hanging out like eat garbage, So I
guess it could be worse.
Speaker 4 (05:03):
Hey, guys, are the last free place?
Speaker 2 (05:06):
Yeah, and apparently you can vap in them.
Speaker 4 (05:09):
It's a wheat thin.
Speaker 2 (05:11):
Yeah, that's what I call to day.
Speaker 1 (05:15):
We've got a great episode for you all today. We're
gonna talk. We're gonna get everyone to get to know Kristen.
We'll ask her some you know, personal questions like fuck
Mary Kill of Disney Princess. We'll also talk a little dinosaur,
but really we want to talk about the fifty plus
restaurants that are coming together next week at the Denver
Performing Arts Center, the twenty fucking beverages that will be
(05:37):
served up, all you can eat, all you can drink.
We are less than one hundred tickets away, and I
have to think it's a larger part thanks to me,
and because I think we've already hit our guestimation totals,
and that's got to be because of me, So shout
out to me. But it's gonna be a doozy of
an episode for those that don't know. We like to
start every episode the same way, and that's where it
(05:59):
passed off to and I start drinking uncontrollably. Ceeb take
the honors.
Speaker 2 (06:04):
Oh my gosh.
Speaker 7 (06:06):
I don't know if we asked you this last time,
because obviously I wasn't around. But Christen, are you a
local to Colorado or did you come from far away?
Speaker 4 (06:16):
I came from far away.
Speaker 1 (06:17):
I'm from New York, where she is the bodega cat.
Speaker 3 (06:22):
I am a bodega cat, It's my spirit animal. Where
in New York Westchester County, so just north of the city.
Speaker 4 (06:29):
I was born in Manhattan.
Speaker 2 (06:32):
Ooh, look at you.
Speaker 7 (06:34):
Okay, real quick question, if there's one item of food
that you could transport from New York City to Denver
and be able to access whenever you want.
Speaker 4 (06:44):
What would it be a good deli sandwich.
Speaker 3 (06:48):
I feel like we actually have a good deli sandwich
scene here, But there's a place back where I grew
up where it's a chicken cutlet sandwich on a Kaiser roll,
NEOs catch up if you want it, lettuce, tomato, bacon,
the fixings, and it's cheap. That's the problem here, I
(07:09):
think is like we have delis, we have bagel places,
but they're not affordable.
Speaker 1 (07:14):
The bagel scene in Colorado has just gotten fucking out
of control. Like I love Miles and the team over
at Odell's, but I mean, you'd be in the poorhouse
if you are trying to eat that more than once
a month, and then like call your mother's tastes like
you're eating a fucking Choco sandal. So I won't even
give them the time of fucking day anymore. Really, that
(07:34):
is the most lackluster angle of our restaurants seen here,
and I mean shout out. I guess Rosenberg's they do
the Lord's work and do some work with the Denver
but I'm not going out of my way to get
their breakfast food. I feel like we're a burrito community here,
a large part thanks to the Hispanic population, But the
green chili has also kind of common deered that you
can eat it anytime of day. It can be a fixing,
(07:56):
a dippin, or a suce. So it's like the burritos
of just like everyone's like, well, why fucking try. Everyone
just wants a quick grip. You know. The quick fix
of a burrito sucks is Breakfast King.
Speaker 4 (08:08):
Did you guys ever go to Breakfast King?
Speaker 3 (08:10):
I just want, Yes, I want a Western omelet with
a piece of American cheese just melted on top, any
time of day, twenty four or seven diner.
Speaker 1 (08:20):
I feel like the first time I went there, they
still had those little ramikins and you could smoke cigarettes
like the small intention ones. I used to live down
there kind of near what is now Levett Pavilion way
back when. But oh yeah, I remember that place. I
also remember like cops just like having to hang out
there because there would be a crime every single fucking day,
So I can understand why I also closed.
Speaker 7 (08:42):
Okay, so follow up question to all that, how long
have you been in Colorado.
Speaker 4 (08:48):
Since April twenty twenty.
Speaker 3 (08:50):
I think I came in illegally because I think the
borders were closed.
Speaker 4 (08:55):
I drove down from Montana.
Speaker 2 (08:59):
You drove down from Montana. Okay, I don't know.
Speaker 1 (09:01):
It's not illegal to go from state to state.
Speaker 4 (09:05):
It was right when COVID started.
Speaker 2 (09:08):
I think you. I think that's fake news.
Speaker 1 (09:10):
Yeah, wht you to stop watching Fox News? You've always
been a big trumper that checks out.
Speaker 4 (09:16):
I can't go.
Speaker 2 (09:16):
Yeah.
Speaker 7 (09:17):
How long have you been at the helm of this
fascinating and wonderful nonprofit eat Denver?
Speaker 1 (09:25):
So?
Speaker 3 (09:25):
I started with Denver in twenty twenty one as the
marketing and partnerships coordinator under Katie Laser. Shout out Katie,
and then she transitioned out in twenty twenty three. So
I've been there almost three years.
Speaker 2 (09:39):
Okay.
Speaker 7 (09:40):
If you had to score yourself on how was one
to ten? Where would you rank yourself?
Speaker 4 (09:46):
Dang like a two?
Speaker 2 (09:48):
Okay? Where where would you on his job performance?
Speaker 1 (09:52):
Ouh?
Speaker 4 (09:52):
Negatives? What the fuck?
Speaker 1 (09:55):
I'm giving you my platform for a day. You give
me a negative score?
Speaker 4 (10:01):
If I'm bet it too, come on.
Speaker 1 (10:07):
With the proper training.
Speaker 3 (10:08):
Chris's worst employee. He's also my only employee, so he's
my best employee.
Speaker 1 (10:14):
I fucking told you she was going to say exactly that.
I literally called it. We were recording before you got here,
and I said, she's going to say that.
Speaker 2 (10:22):
Yeah, classic, classic Christian. Okay, but go ahead. What's been
happening since you've been at.
Speaker 1 (10:29):
E Denver Well?
Speaker 4 (10:31):
A lot has changed.
Speaker 3 (10:33):
I think the biggest changes were our mission statement changed,
So instead of just including independent restaurants in the metro
Denver full service restaurant model, we've expanded to food and
beverage concepts in the region, and so now we're inclusive
of the front range. We're also inclusive of this next
generation of operator who's not opening a brick and mortar.
Speaker 4 (10:54):
There's a food truck, a food holl stall, a pop
up chef. Also that beverage side.
Speaker 3 (10:58):
People getting into like brewpub distillery scene, and so we're
trying to capture more of those people who are single,
you know, operators, people who are looking to grow and
need the resources to do so. And then with the
hire of Kip, especially looking outside of the Denver Metro,
so Boulder, Aurora, Arvada, Westminster, Longmont and looking to build
(11:20):
capacity across the front range.
Speaker 7 (11:22):
Okay, so it's kind of like what we did in
the city of Denver with sixteen Street mall.
Speaker 2 (11:27):
We just dropped the mall and called it sixteen Street.
Speaker 4 (11:32):
We're just eat love that, Okay, we want to the
Eat Denver to Eat Denver shot.
Speaker 1 (11:43):
Shout out to that genius group. Uh that's great. But
you know, Kristin, you've been you're now our second executive
director of the nonprofit to join us. We had Katie
on the podcast roughly around the time of COVID, right
when I guess you are a coming into an hour
state and so you have big shoes to fill. It
(12:04):
seems like you've done pretty well, not only in growing
the footprint of the Colorado industry like that representation for
Eat Denver, but also you know, you've done pretty well
for yourself. You've kind of gotten out of your I
guess comfort zone of just eating bagel, sandwiches and slices
of pizza, and now you kind of get to gallivans
all across Colorado. No, I never said that, so you
(12:28):
still just eat dollar slices and bagel see all carbs.
Speaker 4 (12:32):
It's a hot new fad. Yeah, I think I had.
Speaker 3 (12:35):
An experience a nonprofit from the time I graduated college
through now and it was a lot of five vulanc
threes and so I think I had a lot of
context of what I think was successful in nonprofits and
what made me really frustrated in nonprofits. And one of
those things was gatekeeping resources.
Speaker 4 (12:54):
And so a huge is.
Speaker 3 (12:56):
Like been there, and so a huge thing for me
was we started a sponsorship ship program.
Speaker 4 (13:02):
It was all.
Speaker 3 (13:03):
Financial and then I was like, we are so limited
on staff and capacity and all these resources exist somewhere else,
So can we also develop a community partnership program that
is just based on resource sharing, transparency, you know, cross
promotion of our communities. And so we've built out now
we have over twenty community partners across different nonprofits and
(13:24):
civic groups that I think just help build that capacity
and we can pass along resources, we can pass along programs.
We can also refer people out to these nonprofits, they
refer people to us, and so that's been huge for
eaight Denver's growth as well. And then that second piece
is coming in with an equity lens looking at things
like our membership due structure used to be just a
(13:46):
flat rate to join EAT Denver. That changed to based
on gross anual sales, so that it made it easy
to access our resources. And also it didn't price out
people who are growing into these hospitality groups, so.
Speaker 2 (13:59):
You don't lot and this PowerPoint presentation is spectacular.
Speaker 7 (14:04):
Nextent, So what is now this kind of brings us
to like what we'll get back to personal stuff with you.
Speaker 2 (14:10):
But what is the Big Eat.
Speaker 4 (14:12):
About the Big Eat?
Speaker 3 (14:15):
So Eat Denver's whole mission is to empower and support
the food and beverage specifically independent food and beverage community.
Eat Done or the Big Eat is our biggest celebration
of that, and it's really bringing attendees, the average consumer
in front of all these restaurants.
Speaker 4 (14:31):
You get the best bites, the best food.
Speaker 3 (14:33):
All in one place. I think some people get really
tied to their neighborhood. Like if you live in Rhino,
you eat out in Rhino. You're not necessarily going to
Aurora or Boulder or trying out like low high restaurants
or maybe a new restaurant tour is trying out a
concept and this is a really cool.
Speaker 4 (14:48):
Incubator for them.
Speaker 3 (14:51):
And so you know, you pay a ticket price, you
come in and you get unlimited access to like Kip said,
sixty different restaurants, twenty different bars and beverage brands all
in one place for three hours. So it's a really
cool opportunity to celebrate independent restaurants and also get really
full and discover new favorites.
Speaker 1 (15:12):
Chris, you're knocking the bottom out of this interview. I'm
so proud of you.
Speaker 3 (15:15):
Well, I'm wondering, Chris, you've been before, Like what do
you get out of it?
Speaker 2 (15:20):
Have I been?
Speaker 1 (15:21):
Yes? I have been.
Speaker 2 (15:22):
No. Actually, it's one of the like it really truly is.
Speaker 7 (15:27):
One of the funnest events of the summer because like
the location, the amount of restaurants there, the amount of
like different cocktail beverages you can try. It really is fun,
I think, Like, I mean, we have tons of events
(15:48):
going on in Denver and casting no shame to them
and not trying to like uplift you on this pedestal
because clearly.
Speaker 1 (15:56):
You don't deserve it.
Speaker 7 (15:57):
But that being said, like it really is so much
fun being down in like the DCPA area covered. You know,
if rain happens to happen, like we're good. But it's
just fun because there really is so many restaurants and
that's what I love about it.
Speaker 2 (16:15):
The fact that like.
Speaker 7 (16:17):
It's not your standard, Like we've got like twenty of
these restaurants that you see at every event. There's a
lot of new faces and new spaces that I feel
like you were saying, you know, with people being kind
of stuck in their neighborhoods, you may not know about
some of these other openings, or you may have heard
(16:37):
about a restaurant, but you forgot about it, And this
gives you an opportunity to be like, oh shit, I
remember that one. I'm trying this little bite and like,
oh damn, that's our.
Speaker 2 (16:46):
Next date night.
Speaker 4 (16:47):
Yeah.
Speaker 3 (16:48):
And I think more so what I love about the
event so Eat Denver's whole thing is supporting owners, operators,
chef staff, and so if they weren't enjoying the event,
we wouldn't do it. I mean, it'd be cool for
the public, but ultimately I want people who are participating
in the event to be having fun.
Speaker 4 (17:05):
We host a family meal before the event starts.
Speaker 3 (17:07):
We do tacos and beer every year, and everyone just
it's like a huge reunion. All of the vendors come in,
they're saying hey to their old friends. People get stuck
in their kitchen sometimes and it's cool to bring everyone
out and then the last half hour of the event,
you'll go up to someone's table and be like, Hello,
does anyone work here? Because all the chefs are just
wandering around taking shots with their friends, trading food, and you.
Speaker 4 (17:30):
Can tell it's just such an industry vibe.
Speaker 3 (17:33):
Yeah, Kip, you're going to be on the back end
of that this year, but I know that you've experienced
that too.
Speaker 1 (17:39):
Yeah. And you know, we've talked about the Big Eat,
not only on the podcast like Glades in your Ham
last summer, but at the beginning of every food festival season.
We Chris and I kind of power rank. You know,
we love the drink red wear ed that the cra
puts on. We enjoy Chicken Fight Fest because it's at
Elich Gardens and we, you know, Chris and are Southern
(18:00):
Bells and so we love fried chicken. But one thing
that I really enjoy about the Big Eat, and I'm
not trying to like gas up our own brand here,
because I've said this at the beginning of last year
and this year, it's the diversity. It's though we're not
eating fucking thirty eight pieces of fried fucking chicken. It's
not all steak and red wine, which again no shade
(18:21):
at any of those, We fucking go to all of them.
This is one where you can get a little bit
of everything. Nobody has taken themselves too seriously, And it's
not some slat dick competition where fucking my neighbor Felix
and that weird ass Francoise is taken home an award
for a shit fucking taco. Like it's meant to be
a celebration and just kind of putting these restaurants on
(18:42):
display for the community, but also allowing them to kind
of be a part of the celebration themselves. And we've
always tried to say that we carry the water for
the local and independent restaurant tours, whether it's you know,
in front of Congress or whether it's just on this
year podcast. It's fun to see people's personalities come out
and shine through. Like last year it was an El
(19:03):
Camino that had the fucking Yeah, El Camino had the
El Camino with a fucking DJ spinning and just getting
everyone butt fucking hammered.
Speaker 4 (19:11):
Okay, Camino.
Speaker 3 (19:12):
Also, did you had to roll a diet and if
it was a one you took a shot, and if
it was a two through six, you had to take
a shot.
Speaker 1 (19:19):
Yeah, So it's kind of like it's and it's obviously
there's non alcoholic things we've talked about, trading beverages and
having beers and things. You don't have to be a
drinker to enjoy this event, but it's it's a hoot
and a hommer and it feels like everyone just kind
of lets their hair down for a night. And so
that's why I personally like it. And being on the
(19:40):
back end this year, while I still love the event,
I get what you were saying in March when you
were like, get fucking ready. It takes beyond ninety days
to get all of our ducks in a row. And
I have a new found appreciation for you, as well
as for Didn't and the team ever at CR that
(20:02):
put these on, for Shalisa and Jeff at Dining Out Magazine,
Like I have a newfound respect because of it's like
pulling fucking teeth to get all of these ducks in
a row. And so being on the other side, I'm
going to appreciate that beer and those tacos from Keyk's
this year a little bit more because we have been
(20:23):
working to get to this point, and I can't wait
to just get back to what my job title is,
of memberships and partnerships, where I don't feel like an
asshole just chasing down these restaurants. Hey, oh this paperwork
didn't get a signature. Oh I didn't get this paperwork completed.
So I have a curling I just feel Yeah, the
(20:44):
circling back email, especially.
Speaker 7 (20:50):
When you eat something, when you need something, when you're like, hey,
I sent this document for you to sign like five
days ago, so part of my previous email, I really
need you to sign this.
Speaker 2 (21:01):
It's awful saying that.
Speaker 1 (21:03):
I'm feel like a dickhead and I'm like, drag. I
just feel terrible, and I'd much rather just bother people
that aren't members yet to become members. I don't have nearly.
It's like, hey, give me your money, not hey, I
just need you to sign this form show.
Speaker 4 (21:17):
Yeah, it's like selective Sam.
Speaker 1 (21:19):
Yeah, I feel like a jerk. So I can't wait
to get back to my normal sales pitchy jerk and mentality.
Speaker 3 (21:27):
I just feel bad on your menu note though, Okay,
I pulled stats the other day. Also happy to preview
a couple of my favorite menu items so far.
Speaker 1 (21:37):
Let's do that. I'm gonna pull mine up too.
Speaker 7 (21:40):
I was I was gonna say before you got in this,
I was gonna say when y'all were describing the event, though,
I think, like, really, when it boils down to what
makes it great is that it doesn't feel like event.
It feels like a party, like you know, like there's
no there's no like kind of like there's all this
intermingling and it's just a fun party.
Speaker 3 (21:58):
But let's hear so it's a party, and it's like
all of the money is going directly back into the
nonprofit to be used for the operators. So I think
there's some like cyclical feeling among the chefs too. Of Oh,
and then the program I'm going to next month was
paid for by like ticket sales from here, and you know,
we're they're offering scholarships and they're partnering with different people. Anyway,
(22:22):
I sent this woman these stats. So the big eat
is also, as you're saying, it's not all fred Chicken,
we have twenty four gluten free options at the event,
and nine gluten free drink options. We have seventeen dairy
free food options. We have twenty four vegetarian options, and
we have nine vegan food options, which I think is
(22:42):
a cool note.
Speaker 2 (22:43):
That is, that's a big mix. That's awesome.
Speaker 4 (22:46):
Okay, and now we will pull our favorite monu items.
Speaker 1 (22:49):
Are you out, Chris, listen to this one? Tell me
from six to a.
Speaker 4 (22:55):
Oh okay, yeah, okay, wait should we name our how
many each?
Speaker 7 (22:58):
So you get you get three picks and I'll say
who wins six to midnight?
Speaker 1 (23:04):
How hard you get chubbed up? I'll go first. It's
all right, Kristin. We talked. We talk about food that
fox all the time. My first one is the duck
tongue carnitas from Chef Jose Avila and La Diablo. They're
doing a duck tongue duck skim chi cheron with a
salsa ver de joja Santa. Chris is literally doing the
(23:25):
masturbation thing. He's having sex with the sock right now.
Oh my god, y'all should see this. That tongue carnitas
is coming in in my three hole, which when you
say like that sounds even gracer. All right, Chris, and
you go next.
Speaker 3 (23:40):
Okay, Beast Vendome Country, pat Masubi, Sushi, Rice, Nori Stone
fruit kabayaki.
Speaker 4 (23:51):
I'm assuming Wait.
Speaker 1 (23:54):
We can't see Chris's hands, we can just see his
it's Tim chef to Yeah. My second one is from
Kawa Nie. Chef Jared from Fruition formerly a Fruition has
joined the team at Kawa Nie and he is bringing
a duck soba with chilled cherry dashi, which I'll have
(24:14):
duck noodles, duck and the cherry dashie and I need
to get off the duck train, but I can't because
it is such a like it's a fatty yet succulent
meat and it's like it's not something you often see
at a food celebration as we've been calling this event
all week all evening. Like it gets me all giddy
(24:34):
on the inside. It's just the creativity knows no bounds,
and they're like, let's throw some fucking shit at the
wall and see what sticks. Let's make a name for
ourselves and also say how much fun we can be
or have how much fun we can add while being creative.
I just love those two right out the gate. It
tickles my pickle.
Speaker 4 (24:53):
Okay.
Speaker 3 (24:53):
My next one also Asian Koji konsume from Mukjaw Food
Truck Julia.
Speaker 4 (25:00):
And her son.
Speaker 3 (25:02):
I assume her son is going to be there called
Bee Jim Broth, beef brisket, Kimchi, maria, chili mix, mozzarella,
fried dumpling, skin, cilantro, and onions. I am beelining for thath.
Speaker 2 (25:15):
What was your first one? Again?
Speaker 3 (25:18):
My first was Bestroven Domes Masube Country Masube.
Speaker 2 (25:27):
Okay, but no, that that thing from Muja sounds awesome.
Speaker 1 (25:33):
And you know, they've been a great representative across a
mini a platform like you see them outside of Tetra
sometimes doing some of the cannabis events. And you know,
so I can I go to four? I need four?
Speaker 2 (25:46):
No three?
Speaker 4 (25:48):
You can have an honorable mention of the end.
Speaker 1 (25:51):
Okay. So this one is one that I am very
passionate about because it's a little unique. It's a new
concept with a new partnership that the Big Eat hasn't
done before. And it's our friends from work Bench Dining, Chris,
you know work Bench they've done pop ups for cannabis events.
They're actually doing this year they're doing a pork belly Yakatori.
(26:14):
So they're gonna have that you know, thin little grill
out there. See here in the piss out of some
pork with miso brown butter, a corn sucketash, pickled red
onion scallions in Cilantro. But here's the kicker, and this
is how we're gonna win for the first time ever.
We're gonna have a cannabis partnership with the Big Eat
(26:35):
and it's our friends from Moroki Cannabis. We'll be standing
kind of side by side with the work Bench team.
So if y'all don't know, work Bench does private dining
options here in Denver. They do pop ups with different vendors,
but where they kind of made their bones originally was
by doing cannabis paired dinners. And so since they've obviously
(26:56):
expanded beyond that as they kind of gained notarize, I
am built their kind of base. But this year they're
partnering with Muraki to kind of do a little bit
of you liked us, then we're still in that game,
but they're kind of this is their coming out party
to all of Denver's food scene, because most folks that
(27:17):
have only known them are those that have been in
the cannabis space. So I've gone Asian pork belly YAKATORI
paired with the giveaway. Muraki will be doing giveaway of
swag and you can get gift cards from Muraki to
pick up product when you leave the venue and or
(27:38):
the days after. Bamn, beat that fucking Kristen. You're not.
Speaker 3 (27:44):
Okay, we I had one, but now I might have
to mix it up and do the fun activation instead.
Speaker 2 (27:51):
We're talking about best bites. You can talk like the
whole kIPS, you know, the sponsor recognition that's.
Speaker 4 (28:01):
Just right, Yeah, like teacher's pet. Okay, so I'm a sleeper.
Speaker 3 (28:06):
I'm gonna do a sleeper here because you might not
think of them as savory dinner food. Levin New Location,
Levin Downtown is doing a Pino noir and fig Breys
short Rib on polenta. The short rib it's polenta, pino
noir and some fresh leaks.
Speaker 4 (28:27):
I love a leak and it really.
Speaker 1 (28:30):
You know, leaks have become a little bit They're like
the Brussels sprout was of twenty eighteen, you know, and
everybody's like, oh, balls on a glaze, Oh chop up
some bacon with it. The leak has become super sexy
in the TikTok and social media world, and they've got
me to play with it, So I'm really excited about
that one. I'll give you that. That's a pretty good
fucking call.
Speaker 4 (28:48):
I was also gonna say, as Kip would say, shout
out to me.
Speaker 3 (28:53):
Uh, finally got Miowolf to come into the big EP
this year, and they're doing a mashup with Tito's and
I think they asked me the other day where they
can charge some character heads at the event. So I
think they're gonna have some Roman characters and they're gonna
do a really fun bubbly drink with the Mao Wolf
(29:13):
team over Tito's and Meowolf.
Speaker 4 (29:17):
That's an honorable mention, Okay.
Speaker 7 (29:22):
So I'm gonna have to give a slight advantage to
Christen here just because of the diversity that she should
like she it sounds to me like she knows more
about the offerings than you do. Kip rolling in with
two duck options and don't get me wrong, love Duck
(29:42):
gonna probably go back for seconds and thirds at each
of those. But I'm just saying, like, I don't know,
it shows your lack of knowledge about all the dishes
being served, and I think Kristin talks you out there.
Speaker 4 (29:54):
It's kind of like a negative employee.
Speaker 1 (29:56):
Right.
Speaker 2 (29:57):
Uh, well, that probably needs to go to HR.
Speaker 3 (30:01):
But we're we're so backed up.
Speaker 4 (30:07):
I don't know if you know this, but it also
says Kip.
Speaker 1 (30:11):
The one that I may have fucked up. I should
have gone with the curry Nyochi from Nock Turn. I
just create diversity and go with a meat free option.
I mean, but there's so many goddamn great ones going
double Duck did screw me a little bit.
Speaker 3 (30:26):
I know, I was thinking Limb Carpaccio from Comperta, but
I was like, no, no, too much Italian.
Speaker 2 (30:32):
You're better than that. Kip too, you should know better.
Speaker 1 (30:35):
But I get all chubbed up when I see it. Duck.
You know this, either way, everybody will be dining really well.
I think that was a great way Chris to kind
of dip our toe. It's a little teaser, you know,
a little foreplay. If you're on the fence about getting tickets,
you can still get them by going to Eatdenver dot com.
Or you can just use the Google machine and type
(30:57):
in the big Eat. It'll populate to the very You
can find it in our social page. It's in the
link in our bio, It's on Denver's social page link
in the bio. There's less than one hundred tickets left,
which means that I have done my job right right
tickets tickets are like one hundred and six bucks and
(31:18):
it gets you seventy fucking bites, three hours, unlimited drinks.
It's cheaper than date night anywhere in town. You can't
even get fucking five tacos unless you're on South Federal
these days. For one hundred fucking dollars.
Speaker 7 (31:31):
And plus trust season summer food festival goers, you're gonna
get stuffed. Oh I'm gonna lead that place hungry. If anything,
you're gonna leave that place being like, damn, I way
too much.
Speaker 1 (31:45):
And if anyone needs a gout doctor, give me a challenge.
I can refer you to doctor Bryant Bishop out of Inglewood.
That man is a legend. He hooks me up with
all of my medicines and including the gout meds. So
if you're getting rolled out of there like the kid
from fucking Willy Wonka, give me a shout. I got
a doctor that'll help you with your pre diabetes or
(32:06):
your goal what why do you laugh?
Speaker 4 (32:12):
Can we get your gut doctor?
Speaker 1 (32:13):
TI Sponser, You're the biggie doctor Brian Bishop.
Speaker 3 (32:18):
Hey doctor Brians, you need a sponsor.
Speaker 1 (32:24):
He's like, do you also have a hernia? Like? All right,
so we've done really well. Take off the work at Kristen.
Maybe put it back on.
Speaker 3 (32:34):
Your I'm going to practice on my research. Do you
asked me some questions ahead of time and I know
my answers this time?
Speaker 1 (32:45):
Oh well, we're not going to ask those questions.
Speaker 2 (32:50):
Switch.
Speaker 1 (32:51):
Yeah. So you were in a recent magazine article talking
about your favorite places to eat in town. But not
everybody in America are eaters these days. Shout out to
the President for getting rid of the Department of Education
funding this week. Fucking hate that guy. But so we
want to give a quick recap for somebody that goes
out and about fairly often has their finger on the
(33:13):
pulse of the culinary scene across the region. What's your
favorite town to leave Denver and go eat?
Speaker 6 (33:20):
Aurora?
Speaker 4 (33:22):
Definitely.
Speaker 3 (33:23):
I'm I'm mostly into Asian cuisine though, and so I
feel like they just have the best.
Speaker 4 (33:31):
Best like don Da Vietns.
Speaker 1 (33:36):
I'm going to actually.
Speaker 3 (33:39):
Burmese food in Mango House. Anything in Mango House actually
is so good. I think a New Haitian spot just
went in. There are you going to do?
Speaker 4 (33:47):
I'm jealous and bond and butter right next door the bakery.
Speaker 1 (33:52):
The sisters right, and I think it's yeah, yan yacht,
it's not a hard dat.
Speaker 2 (34:01):
Geez Christ, we can edit that.
Speaker 4 (34:05):
Let's start over. I got a.
Speaker 2 (34:12):
Real quick guess you.
Speaker 1 (34:15):
Uncultured. What's your favorite city outside of Colorado and you
can't stay home aka New York. What's your favorite city
to go and eat in?
Speaker 4 (34:27):
Whoa out of any city in the country or the world.
Speaker 1 (34:31):
Well, we'll start with the country, then the world, because
I forgot that you hated America and left for a hot.
Speaker 3 (34:38):
I've had really good food in Chicago, and I think
the Chicago food scene is awesome. I think worldwide, Mexico
City probably has the best food in the world.
Speaker 1 (34:51):
And that's coming from someone that lived in Thailand.
Speaker 3 (34:54):
No, I love Thailand so much. I was between moving
to my Taipei. I also love Taiwanese food, any Chinese food.
I know, Oh man, I could eat type food every day.
Speaker 4 (35:09):
But I think Mexico City is eclectic.
Speaker 1 (35:11):
Mayb Yeah, well, they're not really taking any new visitors.
I don't know if you've seen the recent protests they
don't want us there, so we'll have to We'll just
have to hit up Chinese type. I say it like
that because it's a Little League World Series and that's
how they have the team name. I've never been to
Southeast Asia.
Speaker 4 (35:29):
Sports betting on the Little League World Series.
Speaker 1 (35:31):
They don't let you do it because of Big Al
like six fucking years ago they ruined it for everybody.
But yeah, we'll be gambling on the British Open this
weekend or the Open for those that are officionados.
Speaker 4 (35:45):
They got consulted by the sixteenth Street All people shout
out to McKinnon.
Speaker 2 (35:52):
It's clearly a hot consulting group right now.
Speaker 4 (35:57):
Kind of your name, can we just erase?
Speaker 1 (36:00):
Yeah, telling people to mall and just be the place
where pay Less Shoes and jar Donno's is.
Speaker 2 (36:07):
There's great Walgreen sushi on susy.
Speaker 1 (36:11):
Fun fact, that was like my third date with the Morgan.
I had her film me eating sushi from in the
middle of sixteenth Street and there's a guy with like
a katana right behind me, just like wielding it while
he's smoking a rock. But it paid off, didn't it. Well,
let's it's too early to tell. We still have like
(36:32):
a lifetime to go, Chris, you got to go cues
before we dive into the Disney characters.
Speaker 7 (36:38):
Uh yeah, so I mean I guess Christen. Let's say
you wake up one morning and it's like a Freaky
Friday incident where you're in.
Speaker 2 (36:47):
Kids roll.
Speaker 4 (36:50):
But not his body, right, you don't want.
Speaker 2 (36:53):
To know You're still You're still in your own body.
You don't want that body.
Speaker 1 (36:59):
I didn't want to smell like a wilderness guy.
Speaker 3 (37:03):
I've only been asked if I'm a wilderness guide twice
by strangers months.
Speaker 2 (37:09):
Tell me, hold on, were you were you? Did you
ever participate in Knowles?
Speaker 6 (37:14):
No?
Speaker 2 (37:16):
I was just making sure. I was hoping you would
say yes, because.
Speaker 4 (37:19):
Like you look like you smell.
Speaker 2 (37:22):
Yeah, but I mean you are a professional. You are
a professional ultimate frisbee player.
Speaker 4 (37:28):
No, I'm not. My sister is though.
Speaker 7 (37:30):
Okay, well you're semi pro, so we'll get into that later.
But yeah, so Freaky Friday. How do you think you
would perform in Kip's role? And how do you think
Kip would perform in your role?
Speaker 3 (37:45):
I wouldn't see how many emails I got to day
and just throw out the computer.
Speaker 4 (37:50):
But he wakes up a lot earlier than me. I
think I think we do well in each other's roles.
Speaker 3 (37:56):
I think I have a lot more historical knowledge of
the workings of Eat Denver, so I might be a
little more successful than Kip would be as the ED.
But no, I think we hired Kip with an expectation
that he would grow in.
Speaker 4 (38:10):
His role and if he wanted to.
Speaker 6 (38:13):
One day.
Speaker 4 (38:16):
Consider more of a director position. He's shaking his head now,
but yeah.
Speaker 3 (38:23):
I think he's done such a don't listen to this part, Kip.
He's done such a good job really being an advocate
for Chef's independent restauranteurs and using those connections to help
leverage our community. And he's not selling something that is
a ripoff to people. He's really following through having one
(38:43):
on one connections. He's done more boots on the ground
member recruiting, listening to members than I ever did in
the role. And so yeah, I think Keep's doing really well.
And I'd probably just try to ammliate what he's been doing.
Speaker 1 (38:56):
Okay, since she was being so kind, I'll have to
go ahead and say would never switch roles with her.
I see her what she has to do with dealing
with the fucking government affairs team, and the legislative body
in this state.
Speaker 3 (39:09):
I think the three of us are fortunate that we
actually know the people behind the businesses, and a lot
of people don't, and so you just see it as
a business or like a corporation, and you don't see
the people who are putting all of their passion and
all of their money and all of their time into
building a dream. And so I feel fortunate that I
have that perspective because it makes it really easy to
(39:31):
advocate for people.
Speaker 1 (39:33):
I think you'll say it nicer than I do. I
know the people that have second fucking mortgages that are
taken out to help their fucking restaurants, but these fucking
cunts on the internet want to sit here and go
after them as if they're trying to stooal their employees. Sorry,
I'm done.
Speaker 7 (39:47):
I think one of the biggest things, though, is like
not just knowing people behind the scenes, Like I've always
respected the industry and like treat it.
Speaker 2 (39:56):
Like I knew them.
Speaker 7 (39:57):
But I mean, I think the big thing is like
for many people who have never worked today in a restaurant,
they don't understand that, which is.
Speaker 3 (40:07):
Why I like an event like the big Eiae is
so cool. And also we limit the size, and so
you're actually like meeting the chefs and the owners of
these restaurants and you can kind of start putting a
face behind the name.
Speaker 1 (40:20):
Yeah, I like.
Speaker 2 (40:21):
Yeah, oh yeah. So if you don't have tickets right now,
and you'll see that.
Speaker 1 (40:25):
Was a great circle back and back to a positive
thing of us just berating the shit out of people
we don't know, and they do the same to folks
in our industry. All right, Christen. These last two questions
are presented by our friends over at Nobo Dispensary. It's
the great place new dispensary right off Ninth and Lincoln.
It really gets the juices flowing because they have top
(40:47):
shell flower great deals on our favorite pins like fat Grams.
They have twenty five dollars edibles like our friends from
dialed In, as well as cheap friendly ones like The
Wild and other brands. These are questions that came up
when Chris and I were living together and Stony Maloney
on the couch just trying to get through the week.
(41:07):
The first question is let's do let's do Disney characters
fuck Mary kill three princes from Disney or Princesses from
Disney movies.
Speaker 4 (41:20):
Tell me princesses weird?
Speaker 1 (41:25):
Yeah, it's twenty twenty five. You can go either which way.
Speaker 4 (41:27):
We don't get I'm so not a Disney person. Okay, yeah, kill, Yeah,
you'll have Disney.
Speaker 1 (41:37):
Kill.
Speaker 3 (41:37):
John Smith from Pocahontas basing this off of us three.
Speaker 1 (41:44):
Good there.
Speaker 3 (41:45):
Let's say Mary prince Levine from Princess and the Frog
because yeah, he.
Speaker 4 (41:53):
Didn't care if she was poor wrich, she was a
frog and he.
Speaker 3 (41:56):
Supported her dream to start a restaurant. Cute cute man,
and he's so handsome. And who do you think I'm
gonna say?
Speaker 1 (42:06):
Was that for fuck or Mary? That was Mary? I
have who it's going to be the Beast when he's
when he's not a human, but when he's actually a beast.
Speaker 3 (42:18):
Cross over there, kid, now more muscles leashang from Mulan.
Speaker 1 (42:26):
I did not have that one. I've always seen that
every day. The song is really good in that one,
and the collab they did with McDonald's back in the
mid nineties also slapped.
Speaker 4 (42:38):
Yeah, and he's probably queer. So cute cute man.
Speaker 1 (42:44):
Okay, it's a plus.
Speaker 4 (42:49):
Your second question, all right, Chris.
Speaker 1 (42:52):
You knew the next one.
Speaker 7 (42:54):
Okay, So I guess we're going into dinosaur Land.
Speaker 1 (43:00):
To the new Jurassic Park with Scarlet Johansson.
Speaker 4 (43:03):
I'll conserve the pod.
Speaker 1 (43:06):
Hey. She's also the largest grossing lead actor or actress
uh in American history. So shout out to Scarlett for
carrying the flag for American cinema.
Speaker 6 (43:18):
Go.
Speaker 2 (43:18):
Yeah, okay, so you believe in dinosaurs?
Speaker 1 (43:22):
Right?
Speaker 2 (43:23):
Yes, that's we gotta check.
Speaker 4 (43:28):
Is that the question?
Speaker 1 (43:30):
Yeah? No, that was the first part part one.
Speaker 2 (43:33):
Now we can move to be Yeah, answer to be wrong.
You would have been a recurring daily guest for like
a month.
Speaker 4 (43:43):
The library is closed, I need to go. My answer
is anglosaurus.
Speaker 2 (43:48):
Okay, armored one. That's a fun way to this. Goodbye, Christian.
Speaker 4 (43:53):
Give me wait, can I switch to my phone?
Speaker 1 (43:57):
Yeah? I mean, I guess we can talk about breck
Ridge food scene while you're gone, Uh, switch to your phone.
But also when you're walking out, you have to show
us what the scene looks like around the library. Because
the library scene, they literally are doing the Lord's work.
Not only do they provide Wi Fi for kids throughout
the school year and the summer, they often times give
(44:19):
you the ability to get books and movies and things
of that nature for free. But they also provide a
haven for air conditioning for the unhoused, as well as
an opportunity to use the restrooms and things of that nature.
They often get a bad rap by me because it
is a little bit different, but at the same time,
we do love the library scene. Kristin, Chris is a stop.
(44:44):
This is a library scene.
Speaker 2 (44:46):
Yeah, Orange Base for cutting funding, fucking dick.
Speaker 1 (44:51):
Yeah, that.
Speaker 2 (44:54):
Guy is don't us. We're making progress constructions then.
Speaker 1 (45:03):
All right, Kristen. We may have asked you this question
last year. We don't really remember. It's been a long year.
It's called the Last Supper. You can have three people
dead or alive join you for your last supper on earth,
but they cannot be friends or family. Who are you
inviting to join you? And what are you eating?
Speaker 4 (45:27):
Oh my gosh, can I pick? Can it be like
a prison meal?
Speaker 6 (45:29):
I can just have anything I want to eat?
Speaker 1 (45:31):
Yeah, that's exactly what you can.
Speaker 8 (45:33):
Have, Okay, pad tie cow soy, my mom's chili, my
mom's spaghetti, carrot cake, probably some short rib good pizza
that feels like enough food for a feast.
Speaker 1 (45:52):
Shout out to your mom though. Also she's a long
time listening star supporter of the pod. We love Mama
Rale and we know that she's over in Germany and
it's probably a very large reason and why we are
the number one thousand and one podcast in the European Union. Shout,
come to the Big Eat.
Speaker 6 (46:11):
My mom is coming to the Big Eat.
Speaker 1 (46:13):
Oh, if you want to meet Kristen's mom, come to
the Big Eat.
Speaker 6 (46:17):
Well, put her at a vendor booth and you can
ask questions about Germany.
Speaker 1 (46:21):
Oh, we also have a Korean booth presented by the
Korean Agricultural Is that right Korea? A? I don't know
what the I don't want to mess up the title.
Speaker 6 (46:33):
Bag and fisheries they're given out free.
Speaker 1 (46:35):
Soju about a big see representation. So who are the
three folks that will join you for that? This? Mortgagborg, Burdane.
Speaker 4 (46:47):
Dane, let's do.
Speaker 3 (46:51):
Michelle Obama and oh maybe mix it up a bit.
I love Tim Burton's a that's a weird group.
Speaker 1 (47:04):
I have a singuspicion tim Burton and Bourdain and probably
cross paths, as have Michelle Obama and Bourdaines. So at
least the fluidity of conversation may exist.
Speaker 3 (47:14):
For sure, there's definitely I'm going to think of so
many other people after this. That feels fine for now.
Speaker 1 (47:21):
Okay, here's a last This is an extra question because
the Epstein List has never been released. If you had
to guess one person on that list that you may
have been in the same room with, who is it
and whyet kit?
Speaker 6 (47:40):
That's a good question.
Speaker 1 (47:42):
I just made up because I was thinking Tim Burton's
friends of Johnny Depp, who is a sexual deviant, And
then I was like, Kristin would associate with people like that,
So then I may wonder if she knew anybody on
the Epstein list.
Speaker 6 (47:55):
Okay, I think like a week ago we were in
the office together, right.
Speaker 5 (48:01):
Yeah, long text message from a chef who asks for
tickets to the Big Eat and I was like.
Speaker 1 (48:15):
I don't know, I think I did. That's a fund
up reply and kudos for taking on your feet. Uh brav.
Before we get out of here, Christen, give everyone a
quick rundown. How did they buy tickets? Want some social
handles to follow all of your antics? Don't give them
your personal page. Nobody will sh try to find me. Yeah,
(48:36):
I mean, you're just that fucking Ultimate Frisbee camp all year,
so give everybody the quick rundown tickets links.
Speaker 3 (48:42):
I'm only playing frisbee five times this week. Eat Denver
dot com, slash Big Eat or just go to Eat
Denver dot com or just google the Big Eat Denver, uh, Instagram,
Eat Underscore Denver and then on Facebook and we're Eat Denver.
Speaker 1 (49:01):
CEO you that Chris. We have LinkedIn, so if you want.
Speaker 6 (49:06):
To hear is pretty active, go follow us. Let's be
professional friends.
Speaker 1 (49:11):
If you want to find fabricated stories about marketing efforts
and how people are inspired by fucking dogs on the
side of the check out our LinkedIn. Christin, I can't
tell you how much we appreciate you taking the time
to kind of do the lord's work, you know, gassing
me up and telling me I'm the best employee you've
ever had. I appreciate that, Chris. Anything we messed on
today's episode, no.
Speaker 2 (49:34):
I think I think Kristen did all right.
Speaker 6 (49:39):
Okay, well, if we need to refilm let me know.
Speaker 1 (49:41):
No, we're not doing this again. I'm not doing this
episode with you again until next year. Until next week, y'all,
we hope to see at the Big Eat stay high,
stay hungry.
Speaker 2 (49:53):
Consent is key, jeer
Speaker 4 (50:00):
Yeah,
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