June 4, 2025 • 45 mins
We rerecorded the intro of today's episode to include yet another tragic story that shook the Colorado community this weekend.
Our episode is presented by the amazing & new dispensary group in Denver, NOBO! Located at 9th & Lincoln. You need to visit this shop, its the perfect stop off on your way home from work or on a lunch break DT. Great products across all the shelves but the best part is the staff. Kind, Informative & Help Ya Find What Ya Need. Check em out!
Episode Breakdown
Sad & Angry Parts:
-Food & Wine Classic in Aspen is 2 weeks out & they've dropped a few more tickets for those trying to go!
-Top Chef Recap (Spoilers if you're not caught up to the Final 4 of the season)
-Drink Red, Wear Red is Thursday. Come support a Great cause!
-Riot BBQ is officially open to the masses, replacing the former concept of AJ's BBQ in S Denver.
-Hypothetical: "If You have 3 wishes to help with minor (in)conveniences, what would you pick?
Thanks to our friends at Meraki Cannabis & Flower Union for always supporting the podcast, the hospitality community and those who may be taking a break from alcohol and relying on cannabis rn (Kip).
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Our episode is presented by the amazing & new dispensary group in Denver, NOBO! Located at 9th & Lincoln. You need to visit this shop, its the perfect stop off on your way home from work or on a lunch break DT. Great products across all the shelves but the best part is the staff. Kind, Informative & Help Ya Find What Ya Need. Check em out!
Episode Breakdown
Sad & Angry Parts:
- Attacks in Boulder shake the community
- Local Shithead Chef arrested for a second time for Domestic Violence
- Stone Cellar Bistro is protested against and rumors swirl they're up for sale
-Food & Wine Classic in Aspen is 2 weeks out & they've dropped a few more tickets for those trying to go!
-Top Chef Recap (Spoilers if you're not caught up to the Final 4 of the season)
-Drink Red, Wear Red is Thursday. Come support a Great cause!
-Riot BBQ is officially open to the masses, replacing the former concept of AJ's BBQ in S Denver.
-Hypothetical: "If You have 3 wishes to help with minor (in)conveniences, what would you pick?
Thanks to our friends at Meraki Cannabis & Flower Union for always supporting the podcast, the hospitality community and those who may be taking a break from alcohol and relying on cannabis rn (Kip).
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana, and the posse
is looking behind it.
Speaker 2 (00:15):
Are the most important jobs is talking.
Speaker 1 (00:18):
Ninety day, the records on marijuana and the Washington Office
Artonic Division gustually build a small former like this today
they build a pattern.
Speaker 3 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.
Speaker 1 (00:36):
One of the most amazing plants we've ever discovered, the
pot talking, the trippers, the glass opis the hip books,
all gathered in secrecy, and flying eye as a country.
Speaker 3 (00:52):
Welcome back, ladies and gentlemen to another week of Stone
Deputy with your host.
Speaker 1 (00:57):
As always, it's me Kip.
Speaker 3 (00:58):
And across the ones into who our fucking Internet? Across
the screen, I got old c PCV.
Speaker 2 (01:05):
How are you fucking fired up? Dude? We are about
to kick off the summer season.
Speaker 1 (01:11):
It really is.
Speaker 3 (01:11):
This week kind of launches not only warm weather. Obviously
we got a little rain. We have a bunch of
stuff to talk about, but this is the first week
where we're really hitting the ground running with a food
festie season and everything in between.
Speaker 2 (01:25):
Yeah, I'm so excited for tonight's.
Speaker 1 (01:27):
That it's gonna be awesome.
Speaker 3 (01:29):
But so is this episode. We want to give a
shout out to our new sponsors. They're a new brand
in the community. If you're listening to this and you're like, damn,
I want to smoke on? What kept smoking on? That
guy seems way too happy for the state of affairs
in the world today. It's because of our friends over
at Nobo. Nobo is a new dispensary to Colorado. They
(01:50):
have a location at ninth and Lincoln. So I was
down there snacking, grabbing sandwiches at eleven.
Speaker 1 (01:56):
I needed a.
Speaker 3 (01:56):
Little you know, pre roll, a little flower, a cartridge
for the They had the full kit and kaboodle, epic,
spread wide, variety of brands, friendly price point, and it's
right there for the commuters of not only those coming
in and out of the city, but if you're coming
down to eat and like Civic Center Eats, if you're
going out on the weekends, they're right there. They're the
(02:18):
nucleus inside of Cap Hill. It's a wonderful crew. Their
staff does not treat me like I'm an idiot, even
though I am an idiot. They where they give me
patience and happiness and it's like, yes, they answer all
the questions. They're not intimidating when you get in and
you're about to order whatever kind of cannabis you want.
And if maybe you're here visiting, maybe you're here to
(02:38):
watch the Rockies, who, for the record, just won their
first series of the season. Shout out to the boys.
If you need supplies to get through this weekend or
just get through work for the rest of this.
Speaker 1 (02:50):
Week, Nobo has an epic spread. Tell them we sent you.
Speaker 3 (02:55):
I don't think they have a primo code set up
for us in any capacity, but they'll at least threeciate
that you know we sent some folks there. Great fucking flower,
especially for those that are recreational. They have full spectrum
from like those lower percentages for those that are trying
not to have that anxiety riddled attack after roasting a
bone on the patio, as well as that heavy hitter stuff.
(03:19):
If you really had a tough day and you just
want to watch an episode of Top Chef in Nuke
the brain. They've got it all, Chris, including our friends
from Mroki, their award winning flower, they've got award winning cartridges,
They've just got kick ass cannabis. You can find them
across the city. We guy have ours from Nobo this week,
(03:39):
so we want to always give a shout out to
our friends at Mroki. They're going to be at the
big eat. As we were talking about food festival season.
We are really going to help kind of distigmatize the
cannabis industry, especially in terms of the hospitality space. We
know a lot of folks are in that Cali sober
type lifestyle because the hospitality industry is very rough on
(04:01):
the body and not everybody is trying to lean on
you know, alcohol and hard drugs if you're looking for,
you know, a soft respite. Cannabis has oftentimes been that
and Muraki has become quite the ambassador for the hospitality industry,
and it starts with their award winning products, so folks
feel like it's a pleasure instead of like a chore
(04:21):
when you get to enjoy their products. So shout out
to Maraki. You can find them everywhere. But we thoroughly
recommend doing the old stone depetite, double dip, go hit that,
go at Nobo, grab a little flour, walk over to
leven Or Civic Center Park, grab some lunch or supper.
Speaker 1 (04:38):
Bing bang boom woo woo.
Speaker 3 (04:41):
All right, let's dive into it. Last weekend was a
busy one. There was festivals galore going on downtown. Sixteenth
Street reopened with the absolute worst branding impossible in history,
but they also had kick ass parties going on and
outside fest brought the hammer with Kruhman and Lord Suron
hosting our headlining. Excuse me, but shout out to ARII
(05:05):
Outside Magazine and all the brands that hosted that party. Downtown.
It was a site. Denver was a buzzin this past weekend.
Even with rain, it was still a vibe. But unfortunately,
I feel like maybe what really commentdeered the headlining news
space was the attacks that happened in Boulder. And it's
(05:26):
absolutely terrible to fucking see. And just like when someone
sends you that message like that there was an attack,
you automatically assumed the worst, But you automatically, also in America,
assume it's like weapons of like it's guns that some
fucking crazy asshole wielding goddamn molotov cocktails throwing them at
(05:47):
a prayer circle or whatever have may have been going
on down on Pearl Street. Absolutely frightening fucking situation.
Speaker 1 (05:54):
We spoke with.
Speaker 3 (05:55):
Friends that had you know friends there, and you know,
two degrees from Kevin Bacon to situation. But it just
shakes you to your core and it kind of like
masks all the fun stuff that was going on when
something like this hits so close to home.
Speaker 2 (06:10):
Yeah, and the thing is is like they've been doing
these peaceful marches for a very long time and they're
just trying to shed light on the Israeli hostages that
hadn't been released. So you know, it's not they aren't
they aren't making a big like, you know, they're just
(06:31):
doing it to call support to the issue, and you know,
it's just sad that, you know, there's some twisted people
out there that do this. And thankfully the guy didn't
have a gun, like couldn't get a gun, because that
could have made things even worse. But yeah, hopefully all
those people are recovering. And that was just very heartbreaking.
Speaker 3 (06:54):
Yeah, And we're not like necessarily like this podcast we
talk about food and beverage and annabis and the hospitality industry,
not necessarily primary or primarily in Colorado, but not necessarily
just in Colorado. We're not really foreign affairs expert. We
understand that tensions are high, especially with anti Semitism, but
(07:15):
as well as you know, the attacks going on with
the Palestine against the Palestinian people, and so we just
wish that, you know, like we want everything to obviously
be resolved. But I think that's been the phrase for
thousands or one hundred, you know, sixty years, one hundred
and sixty years, six hundred years, and so it just
it just feels like we're a powder keg of a
(07:36):
country and every time we turn around, you know, something
is happening, you know, whether if it's religious based, or
if it's you know, outside the rails of this country,
and sometimes if it's from the federal government coming down
and you know, terrorizing its own citizens.
Speaker 1 (07:51):
Like there's so many problems that are plaguing.
Speaker 3 (07:53):
Not only this country but this world, and our heart
goes out to you know, everyone that's affected. But when
it hits this close to home, it really shakes you,
and it kind of masks any you know, what would
have been a fun, you know recap of the weekend.
I just don't feel like we should be glazed. We
should rather glaze over the parties downtown and talk about
a little bit more of the serious matter rather than
(08:15):
talking about the lively stuff.
Speaker 2 (08:18):
Yeah, our thoughts are with everyone in that community.
Speaker 1 (08:22):
Yeah, and to the whole Boulder community as well. It
just sucks. And you know, Chris, that's not the only
thing that sucks. Uh.
Speaker 3 (08:31):
We recorded this podcast today because we wanted to not
only get this message out, but we wanted to re
record the kind of the intros because of some news
that came about in another state but has an effect
on the food and beverage community in Colorado. And it's
that fucking prick from thirteen to twenty. Yeah, Justin brew
(08:55):
Coccus or whatever his fucking name is. I don't even
care to look him up anymore, but he made ways
when he opened his little Oma Casse style dining experience
in the Taxi Building in January, and one of your colleagues,
to the best of my knowledge, was the only one
to speak about it.
Speaker 1 (09:13):
And I remember speaking.
Speaker 3 (09:14):
With Molly about it because she was like, yeah, they
blocked me instantly, which I don't give a shit because
I'm not going to support him. And I was like, well,
thank you for doing this work, because now we know
this guy's a piece of shit, and we've been saying
for years. The only way we can really speak beyond.
This podcast is with our wallets, and so we obviously
weren't going to frequent it. We weren't going to give
(09:35):
him our platform, but I will give this platform to
talk about this fuckhead who once again has been charged
with domestic violence. The first one arose about six seven
years ago with him and his first wife in Chicago,
which led him to leaving the community the city and
trying to start anew here in Colorado. Molly obviously brought
(09:57):
it to the attention of many and let everybody know.
And so while he opened this one, he also had
a location down in Fort Myers or Fort something, Florida,
and just received a Michelin Star not literally a month ago.
And now he sits behind jail as he has now beaten,
allegedly beat his second wife, And I cannot express how
(10:20):
much I want.
Speaker 1 (10:21):
This guy to die.
Speaker 3 (10:22):
The stories of what we're hearing from those at the
airport and the police officers, it's absolutely gut wrenching and heartbringing.
He beat her for hours, mercilessly, and like it just
breaks my fucking heart. And I hate this guy so
goddamn much like I hate a litany of people in
our business, in our industry and in this community no
(10:43):
more than this prick who continues to put his hands
on women and then tries to play it off as
he's the victim and cancel culture came for him, when
in actuality, you know, a zebra never changes the stripes, dude.
Speaker 2 (10:59):
And that's the thing, man, Like there's no place in
this world for domestic violence like that shit is fucking awful.
And to act like you know, one time, like one
time is it just should have never happened. But I
mean to be like a repeat domestic abuser, like lock
this fucking guy up, and you know, I mean, it's
(11:20):
just it's just bad and for for you know, people
who suffer domestic abuse, Like there's help out there, so
you know, just like a PSA, like be sure to
reach out and try and get a hold of somebody.
But I mean, like, what a fucking scumbag, And like
that's true.
Speaker 3 (11:37):
With a barrel human, bottom of the barrel human. I
hope he gets all the prison justice. Like the stories
in that article. It was heartbreaking, and I spoke with
multiple other chefs in our community who were like he
was punching her and hitting her and like literally just
for hours on end, and she was just it breaks
(11:58):
my heart and it makes it feels me with fucking fury.
I fucking hate this guy. And I saw a litany
of people say it's on site, it's on site, like
if I see this prick, it's on site, which is
exactly how they should be dealt with. Domestic abuse is nothing.
So we're not, like we're usually trying to be a fun,
loving podcast, but we're coming out very heavy in the
(12:20):
beginning because these are things that should be addressed, like,
these are things that should not be allowed to concur
and if that is the case, then you have no
place at least in our hospitality community because you are
the antithesis of what we try to stand for in
the industry and the community.
Speaker 1 (12:35):
And it's just baffling. It's fucking baffling.
Speaker 3 (12:38):
And obviously there's seventy million Omaicasse restaurants in this town,
so we don't fucking need them any further than we
can throw them. But to be honest, I hope he
just stays in the fucking cell in Miami or with
fort Meyer or whatever until he is appropriately dealt with
behind bars, because you always hear stories that folks, you know,
(13:00):
those kinds of folks are taken care of fucking do it,
like god damn it.
Speaker 1 (13:04):
Soone just beat the piss.
Speaker 3 (13:05):
Out of this guy because it's a parent that he
has always been the victim and it's never his fucking fault.
He even tried to sue his first ex wife, Like
fuck this guy, so goddamn bad.
Speaker 2 (13:17):
Yeah, hopefully, I mean hopefully nobody will go to his
restaurants and they'll shut down.
Speaker 3 (13:23):
Yeah, I mean, to be honest at this point, hopefully.
So at the same time, the Michelin guy should do
a little bit more due diligence, Like let's not put
people on a pedestal that maybe have these you know charges,
you know outlining or you know from years ago. Like
if you google a chef and the first thing that
pops up isn't like, oh, look at this tartine I
(13:46):
fucking made, but it is in fact that, oh, this
guy's got charges you know, stemming seven eight years back
in Chicago lawsuits.
Speaker 1 (13:54):
And then he tried to make a shitty YouTube.
Speaker 3 (13:55):
Video that calls himself a victim of cancel culture, like
read the room a little bit. But at the same time,
what have we come to expect? It's like we reward
people for this, you know, for all types of behavior
that have no business being in the positions they are in.
Let's get let's talk about better things, better things. Well,
(14:18):
never mind, we got one more we got to talk about.
Uh yeah, we talked about this a few weeks ago
with the Stone Cellar fucking up and their PR firm
or lack thereof their crisis control damage control. Well, I
think on Saturday I didn't go. It didn't feel like
it was something I needed to attend. But there was
(14:39):
a sit in of mothers that were breastfeeding the kind
of speak out against the behavior of how they were
treated at the restaurant. What also came about was, and
the news had been out for a few weeks that
the restaurant was up for sale. You can find it
on loop net and redfin and all that other jazz.
And so it sounds like like we may be seeing
(15:01):
a change of guard or change of concept, change of
restaurant businesses in our Vada as Stone Sellar looks to
be moving out of the neighborhood or out of the
community in their own right obviously for you know, different
causes or different reasons.
Speaker 1 (15:17):
But we haven't been in.
Speaker 3 (15:18):
There since Brandon left in fucking February, and it just
you know, it.
Speaker 2 (15:24):
Looks like it went south real quick.
Speaker 3 (15:27):
Yeah, and I think that may have been like the
lack of damage control after the fact, like you you
offered a really nice, like alternative way to handle these
types of situations a few weeks ago, and you know,
maybe that would have kind of helped fix the situation.
And but the rumor and the word is out that
the restaurant is up for sell It's roughly three hundred
(15:49):
thousand dollars according to loop net. But I don't know
if it was one thing after another that led to this,
but it sounds like the protests went off or went
on and then Stone Sellar is going to either leave
or I don't know what's gonna happen.
Speaker 1 (16:08):
But I mean, goodness, gracious, you can.
Speaker 2 (16:12):
Treat people that way and just make up shit and
then double down on your prior bad treatment of people
to think you're gonna get somewhere.
Speaker 3 (16:21):
Yeah, I mean, a heavy week in the in the
Colorado community and for a litany of different reasons, and
then this was like the Cherry on Top was like, oh,
and then the restaurant that I used to frequent and
Loved is no longer going to be in operation, so
it's you know, maybe the next one that comes in,
(16:41):
because Arvada is an area that really needs that. Like
we have seven fucking taco spots already, Express and Mighty Burger,
two Burger spots. We've got a pizza spot and uh
two pizza spots. Like it's all very Americanized, no Asian
influence or cultural flavors there outside. Like we need more
(17:06):
and so I'm curious to see what goes into Stone Cellar.
But yeah, we let off with all the heavy stuff.
We should have started happy and then gone into the
heavy stuff.
Speaker 2 (17:16):
Yeah, but we're gonna end on a lighter note.
Speaker 1 (17:19):
Yeah, well that is true.
Speaker 3 (17:20):
Maybe we'll leave everybody with positive thoughts and maybe folks
are just like, hey, maybe we just get the fuck
out of this episode. We heard what Kip has to say.
We're done. But let's talk about happier stuff that we
recapped the week that was. Let's talk about the week
that is. The week that is is sponsored by our
friends over at Flower Union. Great edibles, you know, locally made,
(17:43):
locally sourced, single source flavors are delightful to chew is quality,
and then the edible lasts not necessarily like an eight
hour burst. If you want that, eat a few of them,
but it's just the proper amount of a buzz to
kind of decompress after a long day's work or after
a twenty minute very sad intro to a podcast.
Speaker 1 (18:05):
Now's the time.
Speaker 3 (18:06):
To pop a flower Union, because if we're going to
put on our creative, our fun hats, get through the
frisbee a little bit, take the dogs on a walk.
It's the perfect edible for all of those environments. A
nice subtle buzz.
Speaker 1 (18:19):
Love them dearly. You can find them across the metro.
Speaker 3 (18:22):
I get hours from Oasis, twenty five bucks out the
door or something like that. Thoroughly recommend them, Chris. Okay,
let's start with the email we got this morning.
Speaker 2 (18:34):
Yay.
Speaker 1 (18:35):
So we.
Speaker 3 (18:38):
Have been confirmed for Aspen Food and Wine as media
participants for the twenty twenty five year aka the forty
second Food and Wine Classic in Aspen in two weeks time,
we will be in the epicenter of the food world.
Not only will this year's Top Chef Top three be
(19:03):
in attendance to showcase there's gnarly ass skills, but so
will a litany of heavy hitter chefs, local Colorado representation,
and bookoo party animals from across the globe. It is
it not the greatest fucking thing. It's our super Bowl.
It's the greatest event of the year. I cannot express
(19:24):
how excited I'm chopped up. My computer has already started
tilt at an angle because I got the laptop in
my lap and now you're looking at the ceiling.
Speaker 1 (19:32):
It's I'm so goddamn excited.
Speaker 2 (19:34):
I don't really got to pay extra for that, but
I will say, like, it's just the coolest, most fun
loving people. Everybody's smiling, everybody's laughing, They're all having a
good time. It's just a cool thing to see so
many creative people in such a cool environment and top
of the mountain. I mean, it doesn't get any better
(19:57):
than that. But I love the fact that, like all
all of the people that we love down here in
Denver and in Colorado are all up there just show
and offer our state. It's fucking awesome.
Speaker 1 (20:08):
They really do.
Speaker 3 (20:09):
And shout out to the Food and Wine magazine team
and to Lori and her team, and to Sabes and
their team that come into town and really like highlight
Colorado as a great place to not only visit vacation,
but the food scene is rapidly you know growing, and
you know, like you said, the representation that goes up
(20:31):
from our local community to set a weekend of events,
it kind of helps plant that flag that we are
a destination, you know, location for food as well as
for outdoor adventures. Shitty baseball and quality you know basketball.
Speaker 2 (20:47):
Yeah, and the food and wine team, the way they
throw this event and the way they pull it off
so seamlessly is incredible.
Speaker 1 (20:57):
I mean, Chris, there's two hundred vendors.
Speaker 3 (20:59):
If you're in the restaurant industry and you're like, ah,
this ticket may be a little steep, put it on
the company credit card. Because the networking is second to
none as well. Obviously we were you know, highlighted some
of the ancillary or adjacent parties because the grand tasting
is only during the daytime. But the great part is
you're there with so many geniuses from the industry that
(21:22):
the knife skills, the you know, the learning seminars, the
parties afterwards, there's so much going on in addition to
all the great foods you can have from the two
hundred plus vendors in the Grand Tasting. It's it's quite
a site. It's quite a weekend. It's an event that's
unlike any other I've ever been to. And I'm just
(21:43):
giddy as a schoolgirl that we have been blessed to
get media passes again to come and properly represent Colorado
and interview some of the biggest names in the industry
from across the world.
Speaker 2 (21:56):
Yeah, we definitely need to make sure our ones and
twos are working for that weekend food.
Speaker 3 (22:00):
Fuck, I am so like, I've got a new piece
of equipment. We're gonna use an iPad for recording and
we'll do microphoning, So it's gonna work this time. We're
gonna use the iPad instead of the computer.
Speaker 2 (22:11):
Okay, solid. And then on that note, one thing we
haven't talked about that much recently is the Top Chef season.
And what's cool is because you know, they bring in
some of the some of the homies from that series
and obviously the winner. But things are starting to heat
up because it I mean, I guess it's got to
finish in like two weeks.
Speaker 1 (22:34):
Yeah, I mean, they literally they're.
Speaker 2 (22:35):
Going to Milan. That's fucking awesome. When they thought, I
was like, Jesus Christ, that's pretty damn cool.
Speaker 3 (22:42):
I followed this account online that helps people become expats
in Western Europe, which is the worst kept secret I
have going right now. But this one was power ranking
cities to live in Italy and they're like, the food
scene in Milan is unbelievable, and they're like the like
the street fashion was something they described as well. They're like,
(23:05):
it's the best city I've ever been to. And I
was like, oh, the top chef people are there, The
top chef people are there, Like I was nerding out.
Speaker 1 (23:12):
In the comments I would, I mean, that's gonna be.
Speaker 3 (23:15):
I think that may be on my short list for
a honeymoon location when it's time to get married and
plan that trip. Like, I know you did Turkey for
dank food and hair transplants. I may go to Milan
to get dank food and some a new wardrobe or something.
I don't know, haven't haven't gotten nearly that fucking far.
But I want to do Milan so bad, so I
(23:35):
could not wait for the final episodes. And what I
feel like was a couple of years ago, Chris, maybe
it was last year, last two years I feel like
because they met there, we always get the opportunity to
meet the chefs and shout out to our friends in
the cannabis community, because one way we bridged that fostering
of relationship is sharing the love with chefs and the
(23:56):
restaurant teams that are present. And it's always like, hey.
Speaker 1 (24:01):
Who won, who won? Tell us who won? Right?
Speaker 3 (24:03):
It always ends right after, But it feels like, based
off timing with them moving food and Wine Classic back
a week off of Father's Day, that it actually gives
us the opportunity to finish the season, so we may
know who is the grand champion once we're up there.
But yeah, we're already down to four. So if you're
listening to this and you're a couple episodes behind this,
(24:26):
you may hear some spoilers, just a few of them,
because we're gonna recap some of the people that we
think may win and who may have been recently eliminated
that we're sad to see go. Yeah, but I mean, well,
I mean that last one in Calgary, I mean using
native meats and like foraging, you knew Caesar was gonna
fucking bring the hammer on that episode.
Speaker 2 (24:49):
Yeah, Like, man, Okay, Like, don't get me wrong, I
think Cizar is crazy good and crazy talented and has
some cool stories. I think I don't think he's gonna
come out on top just because I think he gets
too much in his head sometimes and I think where
you see like certain people that are heating up, Like
(25:12):
I mean, Tristan's been pretty consistent and has been good
throughout the season, but it's because he's cooking like just
his food and finding ways to connect whatever it is
they're like, the ingredients they have, He's finding some way
to connect it to his heritage and what he knows
how to cook. And same thing with Schwy, Like Schwy
(25:34):
is going nuts right now, Like he's just he's doing
things that he grew up with, that he learned from
his family, from his culture, and I think that's where
those people like stand the greatest chance to win.
Speaker 3 (25:48):
I couldn't agree more because like Schway was trying to
kind of find his footing and you know, found himself
oftentimes in the bottom you know of like a potential
you know, going to Last Chance Kitchen earlier in the season,
and then he really found his groove about a month
ago in television time, because then he was like, you know,
this was my mom's recipe. This was you know, this
one is something we ate a lot as a family
(26:09):
growing up, et cetera, et cetera.
Speaker 1 (26:11):
And you're like, ooh fuck, I want to eat that.
Speaker 3 (26:14):
But that's what the chefs want to see. They want
to see your personality come through on a plate. They
don't want to see you just play, you know, just
the hits or you had this recipe in the bag,
like oh the like the Wellington, the salmon one that
someone said diad. They're like, he knew how to do it.
And while he got the pass because he did it beautifully,
(26:36):
it wasn't something like oh, this feels like somebody on
a plate. And so he's really found his groove. And
I mean, realistically, if you're not cheering for Tristan, it's
really I find it very hard with you know, what
he's been going through this season personally and you know,
things of that nature, and how he conveys himself on
(26:56):
the plate and like telling a story through his food.
I thought he's done an exceptional bang up job. And
same for Bailey fighting back through Last Chance Kitchen and
like feeling nervous saying, you know, I didn't have these
accolades and these awards that all these other chefs had.
I feel like she's really kind of she's found her
confidence and starting to show her personality a lot more
(27:20):
as well.
Speaker 1 (27:21):
Dude.
Speaker 2 (27:21):
Yeah, and I think I think she's I think she's
been on a kicker, but like, the one thing, the
one thing that I think she struggles with is narrowing
her idea down, because like in that last elimination challenge,
she was still trying to put things together towards the end,
even when she was cooking the meal, she was like
still trying to figure it out. And I feel like
(27:44):
that can be, uh, can be a stumbling block when
it gets like to the meat of the finals.
Speaker 1 (27:52):
No, yeah, for sure.
Speaker 3 (27:53):
Yeah, I mean she but at the same time, the
creativity is kind of shown through to where they like
what they're seeing out of it all the same, So
she definitely has her you know, she has every same
amount of the chance as anybody to win it, because
some of her dishes just look so goddamned scrumptious.
Speaker 1 (28:10):
I'm like, I want to fuck that. And it's almost
like there's a little bit.
Speaker 3 (28:13):
More of approachability in terms of like going all the
way to like either the bougie or the foam gastriek side.
She's like, Nah, it's like, you know, like this may
be something that may be a little bit more relatable
or you know, just not necessarily basic because it's definitely
not that.
Speaker 1 (28:31):
Yeah, but you know what I mean.
Speaker 2 (28:32):
But yeah, and then tip of the cab to MOSSI though,
like I remember, like in the beginning of the season,
I wasn't sure on that guy, Like I thought he
was just like the hot head, just like really gregarious.
But as it kind of progressed, like you realize, like
that's who that guy is. He's just he's just a fun, loving,
(28:54):
loud person and he's hysterical. But man, like the last
couple episodes he really started to make some good food.
Everything was coming together, and man, that one I think
it was this last I can't remember the one where
they did they had the forging with the berries.
Speaker 1 (29:14):
Yeah, where he did the mustards. Yeah.
Speaker 2 (29:18):
I mean, I don't know. I hate to see that
guy leave because he would have been fun in the finals,
like because he was one of those things too, like
I'm just gonna give this a shot and if I
fuck it up, well I'll fuck it up.
Speaker 3 (29:30):
Yeah, And you know when you think of like, obviously
we had the pleasure of getting to know Danny and
Dan last year at an Aspen and the year before
we had the pleasure of getting to know Sarah, you know,
Ali Buddha and Nini, and you know, you've known Kelsey
Barnhardt Clark for years and it's just like.
Speaker 1 (29:53):
When you meet him, even though you see him on TV.
Speaker 3 (29:55):
And it's not in the same like caliber of a
guy Fieri or you know, Tyler Florence or you know,
meeting a z and those cats, it's there's they're much
more like normal folks. They're like fun to hang out with,
have a beer or have a conversation with.
Speaker 1 (30:12):
They're very like they're.
Speaker 3 (30:14):
It's just like working like it's people from different backgrounds,
different histories, but they're all like working on you know,
a line together. It's the same way. You can kind
of chop it up with them at this event. And so,
you know, I hate to see Masmo go, but he
was one of those folks. I was like, man, I
want to fucking party with that guy, Like he seems
like a great guy to party with, Like, I bet
you he's the guy that's like sabering off the top
(30:35):
of a gondola.
Speaker 1 (30:36):
Like it broke my heart a little bit to see
that he was headed home.
Speaker 2 (30:40):
We need to go to Montreal and visit them.
Speaker 3 (30:42):
I don't think I can get into Montreal because of
previous arrests.
Speaker 1 (30:46):
They're pretty big dickheads. Yeah, they're pretty.
Speaker 3 (30:50):
Big dickheads, but they also have a really nice strip
club community, Chris, so if we do go up there
to eat really well show.
Speaker 2 (31:00):
Also, I love good Sunday matt Day. But yeah, I
mean this season, this season has turned out to be
really good.
Speaker 1 (31:09):
I loved it. I'm really enjoyed because I was worried
at first.
Speaker 3 (31:13):
I was like, are we just going to do poutine
and Canadian themed food all season? Like, fucking why is
Michael Sana Oh my goddamn television screen right now?
Speaker 1 (31:22):
But I mean, I love the man, Don't get me wrong.
Speaker 3 (31:25):
I've watched Super Bad zillions of times. But I was like,
what are we doing?
Speaker 1 (31:29):
Like, and then they really.
Speaker 3 (31:30):
Kind of starting to have a little bit more fun
with you know, the kind of the the concepts, and
I thought the forging, you know, and the stories from
the native community from that region, I thought those were
really you know, thoughtful and thought provoking as well. Yeah,
and I feel like everybody's personality has come through really well.
So I would not be discouraged to meet any of
these chefs, you know, goofing around town in two weeks.
Speaker 1 (31:53):
But I thought Maws.
Speaker 3 (31:55):
I was like, this guy is a firecracker, and that's
one golden retriever to another.
Speaker 1 (32:00):
You know.
Speaker 3 (32:00):
I was like, me and this guy would get along well.
So it breaks my heart that he wasn't going to
make the cut.
Speaker 1 (32:05):
Dude.
Speaker 2 (32:05):
And is this I guess, is this Kristen's third season
or second second dude?
Speaker 3 (32:12):
Because Padma did that the World All Stars, and she does.
She crowned Buddha twice. I keep referencing Buddhas because he
and his wife are dear friends and I love them
to pieces.
Speaker 1 (32:23):
Dude.
Speaker 2 (32:23):
But yeah, Kristin was the rocks. Like I love her
on the show. Don't get me wrong, Padma was great.
I love like the kind of emotion and everything that
Kristen brings to, Like you can tell like she she's
really just authentically herself during this and and I love it, man.
And I gotta tell you, if there's one dish this
(32:45):
year that I could try. It'd be fucking Schweiz cabbage
dish from that last episode. I want to give that
a shot because they all love.
Speaker 1 (32:53):
That wait which dish. Sorry I was called.
Speaker 2 (32:57):
The cabbage the one he did.
Speaker 1 (32:59):
Yeah, I.
Speaker 3 (33:02):
Mean it reminds me of knee over at Sapsua. And
then literally I just saw chefs competing in a stuffed
cabbage competition where Dave what's his face from fucking Canada
himself actually won it. Like literally saw it two days
ago on social media. All these huge chefs were like
judging this competition of like watching these other chefs compete
(33:26):
with cabbage, and it feels like it's gotten the glow
up of a century, like Brussels Sprouts eight years ago,
when everybody's like, oh watch me cooke with bacon and
both of it.
Speaker 1 (33:36):
And now it's like.
Speaker 3 (33:37):
People are like, watch what I do with this cabbage.
I'll steam it, unroll it, treat it like a foreskin
and put it around some meat like they do all
sorts of crazy gnarly shit, but charred cabbage. And shout
out to Nieuwen and Anna from Sapsua. They're the ones
that really sold me on a sexified you know, variation
of it and now I'm hooked on it. Every time
(33:58):
I see it on the video, I'm like, please, sir,
may I have one of those?
Speaker 2 (34:02):
Yeah, it's sexy when it's cooked. Right, But okay, bigger
question is, all right, who who do you think is
gonna take home the title?
Speaker 1 (34:10):
Tristan?
Speaker 2 (34:12):
Okay, you're I mean, don't get me wrong. I think
he can do it, but I'm gonna go I'm gonna
go Schway. I think he's I think something. I think
it's gonna come down to those two, and I think
it's you know, it's just whoever creates a dish that
speaks their story and is just amazing.
Speaker 3 (34:32):
And you know how like they always bring back somebody
to be your Sioux chef. I'm wondering, like who everyone picks,
because that really does play a part in it. And
you know, we would be remiss if we didn't give
a shout out to our buddy Manny Brea, who was
a soous chef on Milwaukee season last year when he
got fifth, because he opened up his new barbecue restaurant today,
(34:55):
Riot Barbecue in the former a JS Barbecue, which we
discussed that story as well months ago. Yeah, that one's
a tough one too, that one back up. Uh, But
at the same time, it could go either way, and
to be honest, I wouldn't be disappointed with any of
the four chefs winning.
Speaker 1 (35:14):
They are very deserved.
Speaker 3 (35:16):
So uh we wish them all the best of luck
and we will bring them edibles and vape pins from
our friends at Flower Union and Morocci in two weeks time.
Speaker 1 (35:26):
So we will redo that. But you know, I just.
Speaker 3 (35:29):
Alluded to Riot opening their doors today Chris Patrick and
Manny Patrick is the former pitmaster at AJS that won
the bib Gormand Award from the once prestigious Michelin Guide
and teaming up with Manny to have some Mexican inspired
influence in their barbecue.
Speaker 1 (35:48):
They opened today.
Speaker 3 (35:49):
But what they also did, what also is going down today, Chris,
is the kickoff of Food Festival season. We were glazing
Food and Wine Classic and Aspen, but we've got one
in our backyard this year. That's a fundraiser with all
you can drink and eat from some of Denver's best restaurants.
Speaker 2 (36:06):
Oh my god, I can't fucking wait. It's a It's
such a great event, not only because of all the
great restaurants there but the cause that it supports, like
this is one event that really truly supports a good
cause for the Colorado restaurant industry, and the people that
do it are fabulous.
Speaker 1 (36:26):
Yeah.
Speaker 3 (36:26):
I mean it's gonna be a hoot and a holler.
It's not too late to don your red shirt again.
Like Denise said, you don't have to dress up fancy.
Our buddy Jamie wears a T shirt and shorts every year.
It's just a Taylor Swift red T shirt in some
capacity every year. That's his vibe and it doesn't matter.
It's very approachable, it's very casual. It's all for a
good calls. It's an inside outside party at Ironwork slash
(36:50):
Mile High Station. Thoroughly recommend joining us. It's not too
late to grab tickets. As you're listening to this, grab them,
come join us and let's party this.
Speaker 2 (37:00):
Oh I can't wait.
Speaker 3 (37:02):
And by this evening I mean June fifth, Thursday. Yes, yeah, okay,
I think Chris, this is the last question. You and
I were having a conversation at dinner the other night,
and so I want to pose one for the community online,
which was removing minor inconveniences from our life and the
reason you brought it up.
Speaker 1 (37:23):
We were at some dinner.
Speaker 3 (37:23):
I'm not gonna remember which one, but you were like,
every restaurant should offer bread service if I had a
genie's wish. And you can't pick for more wishes staph,
and you can't pick to live forever, anybody. This is
just for basic conveniences. Your first pick overall was bread
(37:45):
service with every meal. Just you don't have to accept it,
but it's always there for you, and it's gonna be fresh.
None of that fucking wonderbread shit.
Speaker 2 (37:54):
No, unless you're at a barbecue restaurant because somebody boss
is good. But that's the bread game there. But I'm
talking about just you know, whatever kind of bread you
want to serve, but maybe you also have some good
butter with it. That's all I want. That's all I want.
Speaker 1 (38:10):
What was your big three genie inconveniences? Do you remember them?
Speaker 2 (38:14):
I remember they're they're on our.
Speaker 1 (38:16):
Social page if you want to get a look at it.
Speaker 2 (38:18):
There was bread, and then I think air flights arriving
on time, like there no no time delays on any flights. Yeah,
and the third one.
Speaker 3 (38:32):
You sent me the third one when you were driving home.
You're like, oh, also, those fucking high beams. I want
all of the episode goddamn cars, dude, Jesus Christ.
Speaker 2 (38:43):
And that's not just because I'm old, because I'm sure
like this has to affect everybody. They're so goddamn bright.
I mean, you're blinded sometimes, like it's fucking it's absurd,
and they seem to be getting brighter and brighter every year.
Speaker 3 (38:58):
It's it's wild. And I really blame the Aldi. The
Aldi is the worst of those. They're the most the
worst offenders. Like I see that, and it's like, I'd
rather you be a cop, Like I'd rather have to
just pass a cop or have a cop on my
ass all the time. Then some prick with those fucking
led lights in my rear view mirror, and my three
(39:20):
I gave were no traffic.
Speaker 1 (39:23):
I don't know how that would.
Speaker 3 (39:24):
Physically work, but I was thinking realistically, like I seventy
mountain times, I twenty five. Yeah, it's not my job
to make it make sense, but my car would just
float above or through traffic like a bubble. My second
one was I want wine samples, like Costco snacks, Like
every time you go somewhere, they're like, hey, do you
(39:45):
want to try this barbera, would you like to try
this Salvian blanc? Like I want that. I just want
to have It's pretty much I just want to tap
of wine to come out of my finger. But for conveniences,
I would conveniently like wine readily available at my I
beckon call. And then my third one is something that
I'm facing on a day to day basis, especially right
now as family is coming to town this weekend and
(40:08):
I'm trying to do my laundry to make the house
look presentable. I wish clothes just never got wrinkled, Like
I look like a fourth grader being in charge of
my own laundry. I shrink stuff all the time. Not
to mention, I'm becoming a fat ass. You can see
it in my jowls and my stomach. But wrinkles, they're
killing smalls.
Speaker 2 (40:29):
So okay. So with that though, is that just like
kind of like you never have to do laundry your
clothes are just always clean and perfect? Is that what
we're saying?
Speaker 3 (40:38):
Or just wrinkles, just the wrinkles, I don't mind throwing
them in the washing machine, you know, like I have
to use a tie pin once if not twice every day.
So I understand the need to have to clean clothes,
but the fact that like my button down that I got,
you know, like my linen shirts, like they look like
(40:58):
crumpled up paper that you shoved in the bottom of
a backpack, and while they're supposed to be slightly disheveled,
I don't want to have to iron eighty two fucking
t shirts and shirts.
Speaker 1 (41:08):
And that's all on me, that's all me.
Speaker 2 (41:10):
Ironing really does suck. And one thing like this obviously
is in my wish, but I wish there was some
way that oils wouldn't just ruin a fucking pair of
jeans or something like that. I mean, you you spill,
or you get a little splatter of oil while you're cooking,
you're fucking toast on trying to get that out, You're screwed.
Speaker 3 (41:29):
I mean, I've started painting my pants, so I everyone
sees me out and you're like, does kid think he's
an artistic person? I am not, But I spill so
much chili oil shout out to you one one time
and a hop alley.
Speaker 1 (41:41):
I spill so much.
Speaker 3 (41:42):
Chili oil on myself that I've now started to use
paint to like cover up the chili oil spots. So
I have multiple pairs of pants that just have like
different color specks of paint all over it to and
it can only you can only get away with that
in Rhino slash Colorado, where people aren't like, did you
paint your pants to hide shit?
Speaker 1 (42:03):
And it's like, yeah, dad.
Speaker 3 (42:05):
Like everywhere else in the country, they're like what the
fuck are you wearing? But here they're like, ah, I
mean it could be worse. He could be helicoptering people
as they get off the train at Union Station. So
they're just glad I'm wearing pants.
Speaker 2 (42:16):
Yeah, And you know, they say, like oxy clean and
shit can remove that. But if there's some scientists out
there that can figure out how to get oil out
without fucking up the rest of the color Man, you'd
be a millionaire.
Speaker 1 (42:29):
Yeah.
Speaker 3 (42:30):
It's kind of like uh, Pooh Gone from the movie
Greed with Jack Black and Ben Stiller. That's a deep
cut two thousands reference that was not a late movie,
but they're like, where does the Pooh go? But at
the same time, you know, like you solved one of
life's minor inconveniences and you deserve an award for that,
(42:50):
And it's own right, so if not a king's bounty
or king's ransom.
Speaker 2 (42:55):
I can't wait to see people's responses to the Genie
three wishes for inconveniences.
Speaker 3 (43:00):
Yeah, we may have to ask what are your inconveniences
just to kind of get their vibe for it. But
I thought we did a pretty good episode. It went
a little longer than expected, but we had to talk
about a lot, both sad and happy, alluding to festivities
going on and new openings and restaurants as well as
the ones that are closing.
Speaker 2 (43:18):
Did you I haven't seen you in in quite some time.
Did you do a little man escaping on your stash?
Speaker 3 (43:25):
If by manscaping you mean shaving the rest of my
face so that my mustache is more pronounced, Yes, I did. Chris,
I'm a regular Tom Sellick look alike.
Speaker 2 (43:34):
You look like a painter. Like we get you a
pair of white overalls and you're already good at painting clothes.
You can just splatter paint on there and just walk
around with a towel in the back pocket, and you
got to have pain all over your hands.
Speaker 3 (43:48):
To be fair, Why don't we just use chili oil
instead of or squidting or Cavia. Maybe I'll look at
you know, car hearts are in for the people that
don't have any you know, manual waver history. So I
could probably find a pair before we go to Aspen,
but they may ask me to leave.
Speaker 1 (44:04):
They're like, sir, this ain't that kind of festival, Like please, but.
Speaker 2 (44:08):
What if I just do one strap?
Speaker 3 (44:10):
Yeah, you do the one strap, but you have to
have a shirt on because otherwise these nips would be flaring.
And everyone knows that, or not everybody, but a lot
of people know because I do a lot of shirt
shirtless videos. I've got this weird like chest hair where
it's around my nipples only and it goes into opposite
directions of one another. So it's very it's peculiar to
(44:30):
say best. So they're going to please put a shirt on,
But you're all right, I got to get into the uh,
the overall group.
Speaker 2 (44:39):
I believe in you, Chris.
Speaker 3 (44:41):
I think that pretty much wraps it up. We want
to thank our sponsors. We want to thank our friends
over at the Colorado Restaurant Association for allowing us to
come party with them for a great calls tonight. We
want to thank the food and Wine Magazine crew for
allowing us to come and tell the stories of Lindnia
chefs to our audiences as well as showcase. That's what
Colorado has to offer to the rest of the world
(45:03):
in terms of the hospitality, food and beverage communities and industries.
Speaker 1 (45:07):
We will have a new episode for y'all Tuesday.
Speaker 3 (45:11):
Tuesday, we'll be talking Top We'll probably turn out on
Top Chef again, and then we really need to talk
about Survivor fifty. But I got to find a guest
that wants to talk about Survivor because I know you
don't care.
Speaker 2 (45:24):
Yeah, I don't watch Survivor.
Speaker 1 (45:25):
It's okay, it's all right. Well until next episode. I
hope everyone y'all stay high, stay hungry, food Festival season,
treat everyone well.
Speaker 2 (45:36):
Cheers, cheers,
The suppression of the use of marijuana, and the posse
is looking behind it.
Speaker 2 (00:15):
Are the most important jobs is talking.
Speaker 1 (00:18):
Ninety day, the records on marijuana and the Washington Office
Artonic Division gustually build a small former like this today
they build a pattern.
Speaker 3 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.
Speaker 1 (00:36):
One of the most amazing plants we've ever discovered, the
pot talking, the trippers, the glass opis the hip books,
all gathered in secrecy, and flying eye as a country.
Speaker 3 (00:52):
Welcome back, ladies and gentlemen to another week of Stone
Deputy with your host.
Speaker 1 (00:57):
As always, it's me Kip.
Speaker 3 (00:58):
And across the ones into who our fucking Internet? Across
the screen, I got old c PCV.
Speaker 2 (01:05):
How are you fucking fired up? Dude? We are about
to kick off the summer season.
Speaker 1 (01:11):
It really is.
Speaker 3 (01:11):
This week kind of launches not only warm weather. Obviously
we got a little rain. We have a bunch of
stuff to talk about, but this is the first week
where we're really hitting the ground running with a food
festie season and everything in between.
Speaker 2 (01:25):
Yeah, I'm so excited for tonight's.
Speaker 1 (01:27):
That it's gonna be awesome.
Speaker 3 (01:29):
But so is this episode. We want to give a
shout out to our new sponsors. They're a new brand
in the community. If you're listening to this and you're like, damn,
I want to smoke on? What kept smoking on? That
guy seems way too happy for the state of affairs
in the world today. It's because of our friends over
at Nobo. Nobo is a new dispensary to Colorado. They
(01:50):
have a location at ninth and Lincoln. So I was
down there snacking, grabbing sandwiches at eleven.
Speaker 1 (01:56):
I needed a.
Speaker 3 (01:56):
Little you know, pre roll, a little flower, a cartridge
for the They had the full kit and kaboodle, epic,
spread wide, variety of brands, friendly price point, and it's
right there for the commuters of not only those coming
in and out of the city, but if you're coming
down to eat and like Civic Center Eats, if you're
going out on the weekends, they're right there. They're the
(02:18):
nucleus inside of Cap Hill. It's a wonderful crew. Their
staff does not treat me like I'm an idiot, even
though I am an idiot. They where they give me
patience and happiness and it's like, yes, they answer all
the questions. They're not intimidating when you get in and
you're about to order whatever kind of cannabis you want.
And if maybe you're here visiting, maybe you're here to
(02:38):
watch the Rockies, who, for the record, just won their
first series of the season. Shout out to the boys.
If you need supplies to get through this weekend or
just get through work for the rest of this.
Speaker 1 (02:50):
Week, Nobo has an epic spread. Tell them we sent you.
Speaker 3 (02:55):
I don't think they have a primo code set up
for us in any capacity, but they'll at least threeciate
that you know we sent some folks there. Great fucking flower,
especially for those that are recreational. They have full spectrum
from like those lower percentages for those that are trying
not to have that anxiety riddled attack after roasting a
bone on the patio, as well as that heavy hitter stuff.
(03:19):
If you really had a tough day and you just
want to watch an episode of Top Chef in Nuke
the brain. They've got it all, Chris, including our friends
from Mroki, their award winning flower, they've got award winning cartridges,
They've just got kick ass cannabis. You can find them
across the city. We guy have ours from Nobo this week,
(03:39):
so we want to always give a shout out to
our friends at Mroki. They're going to be at the
big eat. As we were talking about food festival season.
We are really going to help kind of distigmatize the
cannabis industry, especially in terms of the hospitality space. We
know a lot of folks are in that Cali sober
type lifestyle because the hospitality industry is very rough on
(04:01):
the body and not everybody is trying to lean on
you know, alcohol and hard drugs if you're looking for,
you know, a soft respite. Cannabis has oftentimes been that
and Muraki has become quite the ambassador for the hospitality industry,
and it starts with their award winning products, so folks
feel like it's a pleasure instead of like a chore
(04:21):
when you get to enjoy their products. So shout out
to Maraki. You can find them everywhere. But we thoroughly
recommend doing the old stone depetite, double dip, go hit that,
go at Nobo, grab a little flour, walk over to
leven Or Civic Center Park, grab some lunch or supper.
Speaker 1 (04:38):
Bing bang boom woo woo.
Speaker 3 (04:41):
All right, let's dive into it. Last weekend was a
busy one. There was festivals galore going on downtown. Sixteenth
Street reopened with the absolute worst branding impossible in history,
but they also had kick ass parties going on and
outside fest brought the hammer with Kruhman and Lord Suron
hosting our headlining. Excuse me, but shout out to ARII
(05:05):
Outside Magazine and all the brands that hosted that party. Downtown.
It was a site. Denver was a buzzin this past weekend.
Even with rain, it was still a vibe. But unfortunately,
I feel like maybe what really commentdeered the headlining news
space was the attacks that happened in Boulder. And it's
(05:26):
absolutely terrible to fucking see. And just like when someone
sends you that message like that there was an attack,
you automatically assumed the worst, But you automatically, also in America,
assume it's like weapons of like it's guns that some
fucking crazy asshole wielding goddamn molotov cocktails throwing them at
(05:47):
a prayer circle or whatever have may have been going
on down on Pearl Street. Absolutely frightening fucking situation.
Speaker 1 (05:54):
We spoke with.
Speaker 3 (05:55):
Friends that had you know friends there, and you know,
two degrees from Kevin Bacon to situation. But it just
shakes you to your core and it kind of like
masks all the fun stuff that was going on when
something like this hits so close to home.
Speaker 2 (06:10):
Yeah, and the thing is is like they've been doing
these peaceful marches for a very long time and they're
just trying to shed light on the Israeli hostages that
hadn't been released. So you know, it's not they aren't
they aren't making a big like, you know, they're just
(06:31):
doing it to call support to the issue, and you know,
it's just sad that, you know, there's some twisted people
out there that do this. And thankfully the guy didn't
have a gun, like couldn't get a gun, because that
could have made things even worse. But yeah, hopefully all
those people are recovering. And that was just very heartbreaking.
Speaker 3 (06:54):
Yeah, And we're not like necessarily like this podcast we
talk about food and beverage and annabis and the hospitality industry,
not necessarily primary or primarily in Colorado, but not necessarily
just in Colorado. We're not really foreign affairs expert. We
understand that tensions are high, especially with anti Semitism, but
(07:15):
as well as you know, the attacks going on with
the Palestine against the Palestinian people, and so we just
wish that, you know, like we want everything to obviously
be resolved. But I think that's been the phrase for
thousands or one hundred, you know, sixty years, one hundred
and sixty years, six hundred years, and so it just
it just feels like we're a powder keg of a
(07:36):
country and every time we turn around, you know, something
is happening, you know, whether if it's religious based, or
if it's you know, outside the rails of this country,
and sometimes if it's from the federal government coming down
and you know, terrorizing its own citizens.
Speaker 1 (07:51):
Like there's so many problems that are plaguing.
Speaker 3 (07:53):
Not only this country but this world, and our heart
goes out to you know, everyone that's affected. But when
it hits this close to home, it really shakes you,
and it kind of masks any you know, what would
have been a fun, you know recap of the weekend.
I just don't feel like we should be glazed. We
should rather glaze over the parties downtown and talk about
a little bit more of the serious matter rather than
(08:15):
talking about the lively stuff.
Speaker 2 (08:18):
Yeah, our thoughts are with everyone in that community.
Speaker 1 (08:22):
Yeah, and to the whole Boulder community as well. It
just sucks. And you know, Chris, that's not the only
thing that sucks. Uh.
Speaker 3 (08:31):
We recorded this podcast today because we wanted to not
only get this message out, but we wanted to re
record the kind of the intros because of some news
that came about in another state but has an effect
on the food and beverage community in Colorado. And it's
that fucking prick from thirteen to twenty. Yeah, Justin brew
(08:55):
Coccus or whatever his fucking name is. I don't even
care to look him up anymore, but he made ways
when he opened his little Oma Casse style dining experience
in the Taxi Building in January, and one of your colleagues,
to the best of my knowledge, was the only one
to speak about it.
Speaker 1 (09:13):
And I remember speaking.
Speaker 3 (09:14):
With Molly about it because she was like, yeah, they
blocked me instantly, which I don't give a shit because
I'm not going to support him. And I was like, well,
thank you for doing this work, because now we know
this guy's a piece of shit, and we've been saying
for years. The only way we can really speak beyond.
This podcast is with our wallets, and so we obviously
weren't going to frequent it. We weren't going to give
(09:35):
him our platform, but I will give this platform to
talk about this fuckhead who once again has been charged
with domestic violence. The first one arose about six seven
years ago with him and his first wife in Chicago,
which led him to leaving the community the city and
trying to start anew here in Colorado. Molly obviously brought
(09:57):
it to the attention of many and let everybody know.
And so while he opened this one, he also had
a location down in Fort Myers or Fort something, Florida,
and just received a Michelin Star not literally a month ago.
And now he sits behind jail as he has now beaten,
allegedly beat his second wife, And I cannot express how
(10:20):
much I want.
Speaker 1 (10:21):
This guy to die.
Speaker 3 (10:22):
The stories of what we're hearing from those at the
airport and the police officers, it's absolutely gut wrenching and heartbringing.
He beat her for hours, mercilessly, and like it just
breaks my fucking heart. And I hate this guy so
goddamn much like I hate a litany of people in
our business, in our industry and in this community no
(10:43):
more than this prick who continues to put his hands
on women and then tries to play it off as
he's the victim and cancel culture came for him, when
in actuality, you know, a zebra never changes the stripes, dude.
Speaker 2 (10:59):
And that's the thing, man, Like there's no place in
this world for domestic violence like that shit is fucking awful.
And to act like you know, one time, like one
time is it just should have never happened. But I
mean to be like a repeat domestic abuser, like lock
this fucking guy up, and you know, I mean, it's
(11:20):
just it's just bad and for for you know, people
who suffer domestic abuse, Like there's help out there, so
you know, just like a PSA, like be sure to
reach out and try and get a hold of somebody.
But I mean, like, what a fucking scumbag, And like
that's true.
Speaker 3 (11:37):
With a barrel human, bottom of the barrel human. I
hope he gets all the prison justice. Like the stories
in that article. It was heartbreaking, and I spoke with
multiple other chefs in our community who were like he
was punching her and hitting her and like literally just
for hours on end, and she was just it breaks
(11:58):
my heart and it makes it feels me with fucking fury.
I fucking hate this guy. And I saw a litany
of people say it's on site, it's on site, like
if I see this prick, it's on site, which is
exactly how they should be dealt with. Domestic abuse is nothing.
So we're not, like we're usually trying to be a fun,
loving podcast, but we're coming out very heavy in the
(12:20):
beginning because these are things that should be addressed, like,
these are things that should not be allowed to concur
and if that is the case, then you have no
place at least in our hospitality community because you are
the antithesis of what we try to stand for in
the industry and the community.
Speaker 1 (12:35):
And it's just baffling. It's fucking baffling.
Speaker 3 (12:38):
And obviously there's seventy million Omaicasse restaurants in this town,
so we don't fucking need them any further than we
can throw them. But to be honest, I hope he
just stays in the fucking cell in Miami or with
fort Meyer or whatever until he is appropriately dealt with
behind bars, because you always hear stories that folks, you know,
(13:00):
those kinds of folks are taken care of fucking do it,
like god damn it.
Speaker 1 (13:04):
Soone just beat the piss.
Speaker 3 (13:05):
Out of this guy because it's a parent that he
has always been the victim and it's never his fucking fault.
He even tried to sue his first ex wife, Like
fuck this guy, so goddamn bad.
Speaker 2 (13:17):
Yeah, hopefully, I mean hopefully nobody will go to his
restaurants and they'll shut down.
Speaker 3 (13:23):
Yeah, I mean, to be honest at this point, hopefully.
So at the same time, the Michelin guy should do
a little bit more due diligence, Like let's not put
people on a pedestal that maybe have these you know charges,
you know outlining or you know from years ago. Like
if you google a chef and the first thing that
pops up isn't like, oh, look at this tartine I
(13:46):
fucking made, but it is in fact that, oh, this
guy's got charges you know, stemming seven eight years back
in Chicago lawsuits.
Speaker 1 (13:54):
And then he tried to make a shitty YouTube.
Speaker 3 (13:55):
Video that calls himself a victim of cancel culture, like
read the room a little bit. But at the same time,
what have we come to expect? It's like we reward
people for this, you know, for all types of behavior
that have no business being in the positions they are in.
Let's get let's talk about better things, better things. Well,
(14:18):
never mind, we got one more we got to talk about.
Uh yeah, we talked about this a few weeks ago
with the Stone Cellar fucking up and their PR firm
or lack thereof their crisis control damage control. Well, I
think on Saturday I didn't go. It didn't feel like
it was something I needed to attend. But there was
(14:39):
a sit in of mothers that were breastfeeding the kind
of speak out against the behavior of how they were
treated at the restaurant. What also came about was, and
the news had been out for a few weeks that
the restaurant was up for sale. You can find it
on loop net and redfin and all that other jazz.
And so it sounds like like we may be seeing
(15:01):
a change of guard or change of concept, change of
restaurant businesses in our Vada as Stone Sellar looks to
be moving out of the neighborhood or out of the
community in their own right obviously for you know, different
causes or different reasons.
Speaker 1 (15:17):
But we haven't been in.
Speaker 3 (15:18):
There since Brandon left in fucking February, and it just
you know, it.
Speaker 2 (15:24):
Looks like it went south real quick.
Speaker 3 (15:27):
Yeah, and I think that may have been like the
lack of damage control after the fact, like you you
offered a really nice, like alternative way to handle these
types of situations a few weeks ago, and you know,
maybe that would have kind of helped fix the situation.
And but the rumor and the word is out that
the restaurant is up for sell It's roughly three hundred
(15:49):
thousand dollars according to loop net. But I don't know
if it was one thing after another that led to this,
but it sounds like the protests went off or went
on and then Stone Sellar is going to either leave
or I don't know what's gonna happen.
Speaker 1 (16:08):
But I mean, goodness, gracious, you can.
Speaker 2 (16:12):
Treat people that way and just make up shit and
then double down on your prior bad treatment of people
to think you're gonna get somewhere.
Speaker 3 (16:21):
Yeah, I mean, a heavy week in the in the
Colorado community and for a litany of different reasons, and
then this was like the Cherry on Top was like, oh,
and then the restaurant that I used to frequent and
Loved is no longer going to be in operation, so
it's you know, maybe the next one that comes in,
(16:41):
because Arvada is an area that really needs that. Like
we have seven fucking taco spots already, Express and Mighty Burger,
two Burger spots. We've got a pizza spot and uh
two pizza spots. Like it's all very Americanized, no Asian
influence or cultural flavors there outside. Like we need more
(17:06):
and so I'm curious to see what goes into Stone Cellar.
But yeah, we let off with all the heavy stuff.
We should have started happy and then gone into the
heavy stuff.
Speaker 2 (17:16):
Yeah, but we're gonna end on a lighter note.
Speaker 1 (17:19):
Yeah, well that is true.
Speaker 3 (17:20):
Maybe we'll leave everybody with positive thoughts and maybe folks
are just like, hey, maybe we just get the fuck
out of this episode. We heard what Kip has to say.
We're done. But let's talk about happier stuff that we
recapped the week that was. Let's talk about the week
that is. The week that is is sponsored by our
friends over at Flower Union. Great edibles, you know, locally made,
(17:43):
locally sourced, single source flavors are delightful to chew is quality,
and then the edible lasts not necessarily like an eight
hour burst. If you want that, eat a few of them,
but it's just the proper amount of a buzz to
kind of decompress after a long day's work or after
a twenty minute very sad intro to a podcast.
Speaker 1 (18:05):
Now's the time.
Speaker 3 (18:06):
To pop a flower Union, because if we're going to
put on our creative, our fun hats, get through the
frisbee a little bit, take the dogs on a walk.
It's the perfect edible for all of those environments. A
nice subtle buzz.
Speaker 1 (18:19):
Love them dearly. You can find them across the metro.
Speaker 3 (18:22):
I get hours from Oasis, twenty five bucks out the
door or something like that. Thoroughly recommend them, Chris. Okay,
let's start with the email we got this morning.
Speaker 2 (18:34):
Yay.
Speaker 1 (18:35):
So we.
Speaker 3 (18:38):
Have been confirmed for Aspen Food and Wine as media
participants for the twenty twenty five year aka the forty
second Food and Wine Classic in Aspen in two weeks time,
we will be in the epicenter of the food world.
Not only will this year's Top Chef Top three be
(19:03):
in attendance to showcase there's gnarly ass skills, but so
will a litany of heavy hitter chefs, local Colorado representation,
and bookoo party animals from across the globe. It is
it not the greatest fucking thing. It's our super Bowl.
It's the greatest event of the year. I cannot express
(19:24):
how excited I'm chopped up. My computer has already started
tilt at an angle because I got the laptop in
my lap and now you're looking at the ceiling.
Speaker 1 (19:32):
It's I'm so goddamn excited.
Speaker 2 (19:34):
I don't really got to pay extra for that, but
I will say, like, it's just the coolest, most fun
loving people. Everybody's smiling, everybody's laughing, They're all having a
good time. It's just a cool thing to see so
many creative people in such a cool environment and top
of the mountain. I mean, it doesn't get any better
(19:57):
than that. But I love the fact that, like all
all of the people that we love down here in
Denver and in Colorado are all up there just show
and offer our state. It's fucking awesome.
Speaker 1 (20:08):
They really do.
Speaker 3 (20:09):
And shout out to the Food and Wine magazine team
and to Lori and her team, and to Sabes and
their team that come into town and really like highlight
Colorado as a great place to not only visit vacation,
but the food scene is rapidly you know growing, and
you know, like you said, the representation that goes up
(20:31):
from our local community to set a weekend of events,
it kind of helps plant that flag that we are
a destination, you know, location for food as well as
for outdoor adventures. Shitty baseball and quality you know basketball.
Speaker 2 (20:47):
Yeah, and the food and wine team, the way they
throw this event and the way they pull it off
so seamlessly is incredible.
Speaker 1 (20:57):
I mean, Chris, there's two hundred vendors.
Speaker 3 (20:59):
If you're in the restaurant industry and you're like, ah,
this ticket may be a little steep, put it on
the company credit card. Because the networking is second to
none as well. Obviously we were you know, highlighted some
of the ancillary or adjacent parties because the grand tasting
is only during the daytime. But the great part is
you're there with so many geniuses from the industry that
(21:22):
the knife skills, the you know, the learning seminars, the
parties afterwards, there's so much going on in addition to
all the great foods you can have from the two
hundred plus vendors in the Grand Tasting. It's it's quite
a site. It's quite a weekend. It's an event that's
unlike any other I've ever been to. And I'm just
(21:43):
giddy as a schoolgirl that we have been blessed to
get media passes again to come and properly represent Colorado
and interview some of the biggest names in the industry
from across the world.
Speaker 2 (21:56):
Yeah, we definitely need to make sure our ones and
twos are working for that weekend food.
Speaker 3 (22:00):
Fuck, I am so like, I've got a new piece
of equipment. We're gonna use an iPad for recording and
we'll do microphoning, So it's gonna work this time. We're
gonna use the iPad instead of the computer.
Speaker 2 (22:11):
Okay, solid. And then on that note, one thing we
haven't talked about that much recently is the Top Chef season.
And what's cool is because you know, they bring in
some of the some of the homies from that series
and obviously the winner. But things are starting to heat
up because it I mean, I guess it's got to
finish in like two weeks.
Speaker 1 (22:34):
Yeah, I mean, they literally they're.
Speaker 2 (22:35):
Going to Milan. That's fucking awesome. When they thought, I
was like, Jesus Christ, that's pretty damn cool.
Speaker 3 (22:42):
I followed this account online that helps people become expats
in Western Europe, which is the worst kept secret I
have going right now. But this one was power ranking
cities to live in Italy and they're like, the food
scene in Milan is unbelievable, and they're like the like
the street fashion was something they described as well. They're like,
(23:05):
it's the best city I've ever been to. And I
was like, oh, the top chef people are there, The
top chef people are there, Like I was nerding out.
Speaker 1 (23:12):
In the comments I would, I mean, that's gonna be.
Speaker 3 (23:15):
I think that may be on my short list for
a honeymoon location when it's time to get married and
plan that trip. Like, I know you did Turkey for
dank food and hair transplants. I may go to Milan
to get dank food and some a new wardrobe or something.
I don't know, haven't haven't gotten nearly that fucking far.
But I want to do Milan so bad, so I
(23:35):
could not wait for the final episodes. And what I
feel like was a couple of years ago, Chris, maybe
it was last year, last two years I feel like
because they met there, we always get the opportunity to
meet the chefs and shout out to our friends in
the cannabis community, because one way we bridged that fostering
of relationship is sharing the love with chefs and the
(23:56):
restaurant teams that are present. And it's always like, hey.
Speaker 1 (24:01):
Who won, who won? Tell us who won? Right?
Speaker 3 (24:03):
It always ends right after, But it feels like, based
off timing with them moving food and Wine Classic back
a week off of Father's Day, that it actually gives
us the opportunity to finish the season, so we may
know who is the grand champion once we're up there.
But yeah, we're already down to four. So if you're
listening to this and you're a couple episodes behind this,
(24:26):
you may hear some spoilers, just a few of them,
because we're gonna recap some of the people that we
think may win and who may have been recently eliminated
that we're sad to see go. Yeah, but I mean, well,
I mean that last one in Calgary, I mean using
native meats and like foraging, you knew Caesar was gonna
fucking bring the hammer on that episode.
Speaker 2 (24:49):
Yeah, Like, man, Okay, Like, don't get me wrong, I
think Cizar is crazy good and crazy talented and has
some cool stories. I think I don't think he's gonna
come out on top just because I think he gets
too much in his head sometimes and I think where
you see like certain people that are heating up, Like
(25:12):
I mean, Tristan's been pretty consistent and has been good
throughout the season, but it's because he's cooking like just
his food and finding ways to connect whatever it is
they're like, the ingredients they have, He's finding some way
to connect it to his heritage and what he knows
how to cook. And same thing with Schwy, Like Schwy
(25:34):
is going nuts right now, Like he's just he's doing
things that he grew up with, that he learned from
his family, from his culture, and I think that's where
those people like stand the greatest chance to win.
Speaker 3 (25:48):
I couldn't agree more because like Schway was trying to
kind of find his footing and you know, found himself
oftentimes in the bottom you know of like a potential
you know, going to Last Chance Kitchen earlier in the season,
and then he really found his groove about a month
ago in television time, because then he was like, you know,
this was my mom's recipe. This was you know, this
one is something we ate a lot as a family
(26:09):
growing up, et cetera, et cetera.
Speaker 1 (26:11):
And you're like, ooh fuck, I want to eat that.
Speaker 3 (26:14):
But that's what the chefs want to see. They want
to see your personality come through on a plate. They
don't want to see you just play, you know, just
the hits or you had this recipe in the bag,
like oh the like the Wellington, the salmon one that
someone said diad. They're like, he knew how to do it.
And while he got the pass because he did it beautifully,
(26:36):
it wasn't something like oh, this feels like somebody on
a plate. And so he's really found his groove. And
I mean, realistically, if you're not cheering for Tristan, it's
really I find it very hard with you know, what
he's been going through this season personally and you know,
things of that nature, and how he conveys himself on
(26:56):
the plate and like telling a story through his food.
I thought he's done an exceptional bang up job. And
same for Bailey fighting back through Last Chance Kitchen and
like feeling nervous saying, you know, I didn't have these
accolades and these awards that all these other chefs had.
I feel like she's really kind of she's found her
confidence and starting to show her personality a lot more
(27:20):
as well.
Speaker 1 (27:21):
Dude.
Speaker 2 (27:21):
Yeah, and I think I think she's I think she's
been on a kicker, but like, the one thing, the
one thing that I think she struggles with is narrowing
her idea down, because like in that last elimination challenge,
she was still trying to put things together towards the end,
even when she was cooking the meal, she was like
still trying to figure it out. And I feel like
(27:44):
that can be, uh, can be a stumbling block when
it gets like to the meat of the finals.
Speaker 1 (27:52):
No, yeah, for sure.
Speaker 3 (27:53):
Yeah, I mean she but at the same time, the
creativity is kind of shown through to where they like
what they're seeing out of it all the same, So
she definitely has her you know, she has every same
amount of the chance as anybody to win it, because
some of her dishes just look so goddamned scrumptious.
Speaker 1 (28:10):
I'm like, I want to fuck that. And it's almost
like there's a little bit.
Speaker 3 (28:13):
More of approachability in terms of like going all the
way to like either the bougie or the foam gastriek side.
She's like, Nah, it's like, you know, like this may
be something that may be a little bit more relatable
or you know, just not necessarily basic because it's definitely
not that.
Speaker 1 (28:31):
Yeah, but you know what I mean.
Speaker 2 (28:32):
But yeah, and then tip of the cab to MOSSI though,
like I remember, like in the beginning of the season,
I wasn't sure on that guy, Like I thought he
was just like the hot head, just like really gregarious.
But as it kind of progressed, like you realize, like
that's who that guy is. He's just he's just a fun, loving,
(28:54):
loud person and he's hysterical. But man, like the last
couple episodes he really started to make some good food.
Everything was coming together, and man, that one I think
it was this last I can't remember the one where
they did they had the forging with the berries.
Speaker 1 (29:14):
Yeah, where he did the mustards. Yeah.
Speaker 2 (29:18):
I mean, I don't know. I hate to see that
guy leave because he would have been fun in the finals,
like because he was one of those things too, like
I'm just gonna give this a shot and if I
fuck it up, well I'll fuck it up.
Speaker 3 (29:30):
Yeah, And you know when you think of like, obviously
we had the pleasure of getting to know Danny and
Dan last year at an Aspen and the year before
we had the pleasure of getting to know Sarah, you know,
Ali Buddha and Nini, and you know, you've known Kelsey
Barnhardt Clark for years and it's just like.
Speaker 1 (29:53):
When you meet him, even though you see him on TV.
Speaker 3 (29:55):
And it's not in the same like caliber of a
guy Fieri or you know, Tyler Florence or you know,
meeting a z and those cats, it's there's they're much
more like normal folks. They're like fun to hang out with,
have a beer or have a conversation with.
Speaker 1 (30:12):
They're very like they're.
Speaker 3 (30:14):
It's just like working like it's people from different backgrounds,
different histories, but they're all like working on you know,
a line together. It's the same way. You can kind
of chop it up with them at this event. And so,
you know, I hate to see Masmo go, but he
was one of those folks. I was like, man, I
want to fucking party with that guy, Like he seems
like a great guy to party with, Like, I bet
you he's the guy that's like sabering off the top
(30:35):
of a gondola.
Speaker 1 (30:36):
Like it broke my heart a little bit to see
that he was headed home.
Speaker 2 (30:40):
We need to go to Montreal and visit them.
Speaker 3 (30:42):
I don't think I can get into Montreal because of
previous arrests.
Speaker 1 (30:46):
They're pretty big dickheads. Yeah, they're pretty.
Speaker 3 (30:50):
Big dickheads, but they also have a really nice strip
club community, Chris, so if we do go up there
to eat really well show.
Speaker 2 (31:00):
Also, I love good Sunday matt Day. But yeah, I
mean this season, this season has turned out to be
really good.
Speaker 1 (31:09):
I loved it. I'm really enjoyed because I was worried
at first.
Speaker 3 (31:13):
I was like, are we just going to do poutine
and Canadian themed food all season? Like, fucking why is
Michael Sana Oh my goddamn television screen right now?
Speaker 1 (31:22):
But I mean, I love the man, Don't get me wrong.
Speaker 3 (31:25):
I've watched Super Bad zillions of times. But I was like,
what are we doing?
Speaker 1 (31:29):
Like, and then they really.
Speaker 3 (31:30):
Kind of starting to have a little bit more fun
with you know, the kind of the the concepts, and
I thought the forging, you know, and the stories from
the native community from that region, I thought those were
really you know, thoughtful and thought provoking as well. Yeah,
and I feel like everybody's personality has come through really well.
So I would not be discouraged to meet any of
these chefs, you know, goofing around town in two weeks.
Speaker 1 (31:53):
But I thought Maws.
Speaker 3 (31:55):
I was like, this guy is a firecracker, and that's
one golden retriever to another.
Speaker 1 (32:00):
You know.
Speaker 3 (32:00):
I was like, me and this guy would get along well.
So it breaks my heart that he wasn't going to
make the cut.
Speaker 1 (32:05):
Dude.
Speaker 2 (32:05):
And is this I guess, is this Kristen's third season
or second second dude?
Speaker 3 (32:12):
Because Padma did that the World All Stars, and she does.
She crowned Buddha twice. I keep referencing Buddhas because he
and his wife are dear friends and I love them
to pieces.
Speaker 1 (32:23):
Dude.
Speaker 2 (32:23):
But yeah, Kristin was the rocks. Like I love her
on the show. Don't get me wrong, Padma was great.
I love like the kind of emotion and everything that
Kristen brings to, Like you can tell like she she's
really just authentically herself during this and and I love it, man.
And I gotta tell you, if there's one dish this
(32:45):
year that I could try. It'd be fucking Schweiz cabbage
dish from that last episode. I want to give that
a shot because they all love.
Speaker 1 (32:53):
That wait which dish. Sorry I was called.
Speaker 2 (32:57):
The cabbage the one he did.
Speaker 1 (32:59):
Yeah, I.
Speaker 3 (33:02):
Mean it reminds me of knee over at Sapsua. And
then literally I just saw chefs competing in a stuffed
cabbage competition where Dave what's his face from fucking Canada
himself actually won it. Like literally saw it two days
ago on social media. All these huge chefs were like
judging this competition of like watching these other chefs compete
(33:26):
with cabbage, and it feels like it's gotten the glow
up of a century, like Brussels Sprouts eight years ago,
when everybody's like, oh watch me cooke with bacon and
both of it.
Speaker 1 (33:36):
And now it's like.
Speaker 3 (33:37):
People are like, watch what I do with this cabbage.
I'll steam it, unroll it, treat it like a foreskin
and put it around some meat like they do all
sorts of crazy gnarly shit, but charred cabbage. And shout
out to Nieuwen and Anna from Sapsua. They're the ones
that really sold me on a sexified you know, variation
of it and now I'm hooked on it. Every time
(33:58):
I see it on the video, I'm like, please, sir,
may I have one of those?
Speaker 2 (34:02):
Yeah, it's sexy when it's cooked. Right, But okay, bigger
question is, all right, who who do you think is
gonna take home the title?
Speaker 1 (34:10):
Tristan?
Speaker 2 (34:12):
Okay, you're I mean, don't get me wrong. I think
he can do it, but I'm gonna go I'm gonna
go Schway. I think he's I think something. I think
it's gonna come down to those two, and I think
it's you know, it's just whoever creates a dish that
speaks their story and is just amazing.
Speaker 3 (34:32):
And you know how like they always bring back somebody
to be your Sioux chef. I'm wondering, like who everyone picks,
because that really does play a part in it. And
you know, we would be remiss if we didn't give
a shout out to our buddy Manny Brea, who was
a soous chef on Milwaukee season last year when he
got fifth, because he opened up his new barbecue restaurant today,
(34:55):
Riot Barbecue in the former a JS Barbecue, which we
discussed that story as well months ago. Yeah, that one's
a tough one too, that one back up. Uh, But
at the same time, it could go either way, and
to be honest, I wouldn't be disappointed with any of
the four chefs winning.
Speaker 1 (35:14):
They are very deserved.
Speaker 3 (35:16):
So uh we wish them all the best of luck
and we will bring them edibles and vape pins from
our friends at Flower Union and Morocci in two weeks time.
Speaker 1 (35:26):
So we will redo that. But you know, I just.
Speaker 3 (35:29):
Alluded to Riot opening their doors today Chris Patrick and
Manny Patrick is the former pitmaster at AJS that won
the bib Gormand Award from the once prestigious Michelin Guide
and teaming up with Manny to have some Mexican inspired
influence in their barbecue.
Speaker 1 (35:48):
They opened today.
Speaker 3 (35:49):
But what they also did, what also is going down today, Chris,
is the kickoff of Food Festival season. We were glazing
Food and Wine Classic and Aspen, but we've got one
in our backyard this year. That's a fundraiser with all
you can drink and eat from some of Denver's best restaurants.
Speaker 2 (36:06):
Oh my god, I can't fucking wait. It's a It's
such a great event, not only because of all the
great restaurants there but the cause that it supports, like
this is one event that really truly supports a good
cause for the Colorado restaurant industry, and the people that
do it are fabulous.
Speaker 1 (36:26):
Yeah.
Speaker 3 (36:26):
I mean it's gonna be a hoot and a holler.
It's not too late to don your red shirt again.
Like Denise said, you don't have to dress up fancy.
Our buddy Jamie wears a T shirt and shorts every year.
It's just a Taylor Swift red T shirt in some
capacity every year. That's his vibe and it doesn't matter.
It's very approachable, it's very casual. It's all for a
good calls. It's an inside outside party at Ironwork slash
(36:50):
Mile High Station. Thoroughly recommend joining us. It's not too
late to grab tickets. As you're listening to this, grab them,
come join us and let's party this.
Speaker 2 (37:00):
Oh I can't wait.
Speaker 3 (37:02):
And by this evening I mean June fifth, Thursday. Yes, yeah, okay,
I think Chris, this is the last question. You and
I were having a conversation at dinner the other night,
and so I want to pose one for the community online,
which was removing minor inconveniences from our life and the
reason you brought it up.
Speaker 1 (37:23):
We were at some dinner.
Speaker 3 (37:23):
I'm not gonna remember which one, but you were like,
every restaurant should offer bread service if I had a
genie's wish. And you can't pick for more wishes staph,
and you can't pick to live forever, anybody. This is
just for basic conveniences. Your first pick overall was bread
(37:45):
service with every meal. Just you don't have to accept it,
but it's always there for you, and it's gonna be fresh.
None of that fucking wonderbread shit.
Speaker 2 (37:54):
No, unless you're at a barbecue restaurant because somebody boss
is good. But that's the bread game there. But I'm
talking about just you know, whatever kind of bread you
want to serve, but maybe you also have some good
butter with it. That's all I want. That's all I want.
Speaker 1 (38:10):
What was your big three genie inconveniences? Do you remember them?
Speaker 2 (38:14):
I remember they're they're on our.
Speaker 1 (38:16):
Social page if you want to get a look at it.
Speaker 2 (38:18):
There was bread, and then I think air flights arriving
on time, like there no no time delays on any flights. Yeah,
and the third one.
Speaker 3 (38:32):
You sent me the third one when you were driving home.
You're like, oh, also, those fucking high beams. I want
all of the episode goddamn cars, dude, Jesus Christ.
Speaker 2 (38:43):
And that's not just because I'm old, because I'm sure
like this has to affect everybody. They're so goddamn bright.
I mean, you're blinded sometimes, like it's fucking it's absurd,
and they seem to be getting brighter and brighter every year.
Speaker 3 (38:58):
It's it's wild. And I really blame the Aldi. The
Aldi is the worst of those. They're the most the
worst offenders. Like I see that, and it's like, I'd
rather you be a cop, Like I'd rather have to
just pass a cop or have a cop on my
ass all the time. Then some prick with those fucking
led lights in my rear view mirror, and my three
(39:20):
I gave were no traffic.
Speaker 1 (39:23):
I don't know how that would.
Speaker 3 (39:24):
Physically work, but I was thinking realistically, like I seventy
mountain times, I twenty five. Yeah, it's not my job
to make it make sense, but my car would just
float above or through traffic like a bubble. My second
one was I want wine samples, like Costco snacks, Like
every time you go somewhere, they're like, hey, do you
(39:45):
want to try this barbera, would you like to try
this Salvian blanc? Like I want that. I just want
to have It's pretty much I just want to tap
of wine to come out of my finger. But for conveniences,
I would conveniently like wine readily available at my I
beckon call. And then my third one is something that
I'm facing on a day to day basis, especially right
now as family is coming to town this weekend and
(40:08):
I'm trying to do my laundry to make the house
look presentable. I wish clothes just never got wrinkled, Like
I look like a fourth grader being in charge of
my own laundry. I shrink stuff all the time. Not
to mention, I'm becoming a fat ass. You can see
it in my jowls and my stomach. But wrinkles, they're
killing smalls.
Speaker 2 (40:29):
So okay. So with that though, is that just like
kind of like you never have to do laundry your
clothes are just always clean and perfect? Is that what
we're saying?
Speaker 3 (40:38):
Or just wrinkles, just the wrinkles, I don't mind throwing
them in the washing machine, you know, like I have
to use a tie pin once if not twice every day.
So I understand the need to have to clean clothes,
but the fact that like my button down that I got,
you know, like my linen shirts, like they look like
(40:58):
crumpled up paper that you shoved in the bottom of
a backpack, and while they're supposed to be slightly disheveled,
I don't want to have to iron eighty two fucking
t shirts and shirts.
Speaker 1 (41:08):
And that's all on me, that's all me.
Speaker 2 (41:10):
Ironing really does suck. And one thing like this obviously
is in my wish, but I wish there was some
way that oils wouldn't just ruin a fucking pair of
jeans or something like that. I mean, you you spill,
or you get a little splatter of oil while you're cooking,
you're fucking toast on trying to get that out, You're screwed.
Speaker 3 (41:29):
I mean, I've started painting my pants, so I everyone
sees me out and you're like, does kid think he's
an artistic person? I am not, But I spill so
much chili oil shout out to you one one time
and a hop alley.
Speaker 1 (41:41):
I spill so much.
Speaker 3 (41:42):
Chili oil on myself that I've now started to use
paint to like cover up the chili oil spots. So
I have multiple pairs of pants that just have like
different color specks of paint all over it to and
it can only you can only get away with that
in Rhino slash Colorado, where people aren't like, did you
paint your pants to hide shit?
Speaker 1 (42:03):
And it's like, yeah, dad.
Speaker 3 (42:05):
Like everywhere else in the country, they're like what the
fuck are you wearing? But here they're like, ah, I
mean it could be worse. He could be helicoptering people
as they get off the train at Union Station. So
they're just glad I'm wearing pants.
Speaker 2 (42:16):
Yeah, And you know, they say, like oxy clean and
shit can remove that. But if there's some scientists out
there that can figure out how to get oil out
without fucking up the rest of the color Man, you'd
be a millionaire.
Speaker 1 (42:29):
Yeah.
Speaker 3 (42:30):
It's kind of like uh, Pooh Gone from the movie
Greed with Jack Black and Ben Stiller. That's a deep
cut two thousands reference that was not a late movie,
but they're like, where does the Pooh go? But at
the same time, you know, like you solved one of
life's minor inconveniences and you deserve an award for that,
(42:50):
And it's own right, so if not a king's bounty
or king's ransom.
Speaker 2 (42:55):
I can't wait to see people's responses to the Genie
three wishes for inconveniences.
Speaker 3 (43:00):
Yeah, we may have to ask what are your inconveniences
just to kind of get their vibe for it. But
I thought we did a pretty good episode. It went
a little longer than expected, but we had to talk
about a lot, both sad and happy, alluding to festivities
going on and new openings and restaurants as well as
the ones that are closing.
Speaker 2 (43:18):
Did you I haven't seen you in in quite some time.
Did you do a little man escaping on your stash?
Speaker 3 (43:25):
If by manscaping you mean shaving the rest of my
face so that my mustache is more pronounced, Yes, I did. Chris,
I'm a regular Tom Sellick look alike.
Speaker 2 (43:34):
You look like a painter. Like we get you a
pair of white overalls and you're already good at painting clothes.
You can just splatter paint on there and just walk
around with a towel in the back pocket, and you
got to have pain all over your hands.
Speaker 3 (43:48):
To be fair, Why don't we just use chili oil
instead of or squidting or Cavia. Maybe I'll look at
you know, car hearts are in for the people that
don't have any you know, manual waver history. So I
could probably find a pair before we go to Aspen,
but they may ask me to leave.
Speaker 1 (44:04):
They're like, sir, this ain't that kind of festival, Like please, but.
Speaker 2 (44:08):
What if I just do one strap?
Speaker 3 (44:10):
Yeah, you do the one strap, but you have to
have a shirt on because otherwise these nips would be flaring.
And everyone knows that, or not everybody, but a lot
of people know because I do a lot of shirt
shirtless videos. I've got this weird like chest hair where
it's around my nipples only and it goes into opposite
directions of one another. So it's very it's peculiar to
(44:30):
say best. So they're going to please put a shirt on,
But you're all right, I got to get into the uh,
the overall group.
Speaker 2 (44:39):
I believe in you, Chris.
Speaker 3 (44:41):
I think that pretty much wraps it up. We want
to thank our sponsors. We want to thank our friends
over at the Colorado Restaurant Association for allowing us to
come party with them for a great calls tonight. We
want to thank the food and Wine Magazine crew for
allowing us to come and tell the stories of Lindnia
chefs to our audiences as well as showcase. That's what
Colorado has to offer to the rest of the world
(45:03):
in terms of the hospitality, food and beverage communities and industries.
Speaker 1 (45:07):
We will have a new episode for y'all Tuesday.
Speaker 3 (45:11):
Tuesday, we'll be talking Top We'll probably turn out on
Top Chef again, and then we really need to talk
about Survivor fifty. But I got to find a guest
that wants to talk about Survivor because I know you
don't care.
Speaker 2 (45:24):
Yeah, I don't watch Survivor.
Speaker 1 (45:25):
It's okay, it's all right. Well until next episode. I
hope everyone y'all stay high, stay hungry, food Festival season,
treat everyone well.
Speaker 2 (45:36):
Cheers, cheers,
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