Season 7: South in our Mouth & Denver Food and Wine is Rapidly Approaching!

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana and of the
posies looking behind it are the most important jobs is.

Speaker 2 (00:17):
Talking in nineteenth day the records on Marijuana and the
Washington Office and Narconic Division actually.

Speaker 3 (00:24):
Built a small former like this.

Speaker 4 (00:26):
Today they built a patterne.

Speaker 5 (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
pott talking, the trippers, the glass Operis, the hip wooks,
all gathered in secrecy, and flying eyes a country. Welcome back,

(01:01):
ladies and gentlemen to another week of stone depetitue. If
your host has always it's me Kip and across the
ones and twos, I got c BCB. How are you today, brother?

Speaker 4 (01:10):
I'm doing well, but I really wish we could we
could kind of get away from the digital highway and
do a few of the next ones in person. It's just, yeah,
it's not the same.

Speaker 1 (01:23):
You're right, you're right. You know, we definitely need to,
but we've also been busy as a bee between food
festival season, the calendars at work, all of the things
moving parts. It's just difficult. So at least we were
able to make time to talk about the best things
we ate, the best things we smoked, as well as
all the kit and kaboodle of fund things coming down
the pike, then at least we can do a little

(01:44):
bit of a good service for the community. Speaking of
good services for the community, we would be remess if
we didn't give a shout out to our sponsors, our
friends over at Nobo Dispensary located at nine seventy Lincoln Street.
They have been open now for about three ish months,
and I swear they're becoming easily a fan favorite in

(02:04):
the community. Not only do they have a kick ass
weekly menu from Monchy Mondays, flour Fridays and wax Wednesdays,
they've even got something for the weekend warriors. Whether you're
looking for Rosin, resin concentrates, carts or specific edibles, solventless
Sunday is there for you, and actually I think that's Rosin.
But at the same time, they've got some products for everybody,

(02:26):
no matter what you may be looking for. There's a price,
a friendly price point option. They have the top shelf
as well, you can't beat it with a stick, and
they have our favorite vait Pin the Fat Grams by Muraki.
Pin that is fifty four dollars out in the door,
which is two grams live resin and maybe the friendliest
price points and the easiest place you can buy that

(02:47):
thing in town. Tell them I sent you. I'm not
sure you actually get an extra discount, but it scores
points with them as our sponsor, and it scores points
with our other sponsor, our friends over at Maraki. Chris,
I've been puffing talk because we're trying to lay off
the booze. Is I've got a little puffy around the
jowls and in the belly, and so I've been smoking

(03:07):
instead of drinking as much. But what that also does
is it makes me a little hungrier. So I'm damned
if I do, damned if I don't. But at least
I've got a great product, no matter my vice. Muraki
is an award winning cannabis brand based right here in Colorado,
and they have award winning cartridges from Fat Grams and
a whole new product skew from their genetic books when

(03:29):
they brought on Mighty Melts into the fold. You can
find them across the country or across the metro, across
the state, and actually you can find them across the country,
so I think they're available in New York and New
Jersey as well. Muraki and Fat Grams are doing the
Lord's work and we love them to fucking pieces.

Speaker 4 (03:47):
Chris, Dude, I don't care who you are and how
hard you hit a pin. This Fat Grams pin will
last you for goddamn ever.

Speaker 1 (03:58):
I was just at my second is it at a
specific restaurant that I'll talk about more detail. Shortly, ran
into a chef and about she goes, Look when I
got in my pocket, she stays strapped of that thing.
The flute is fucking awesome. It travels beautifully, and it
strokes I'm talking chrispher reeves. It thing knocks you back
into a chair. It shit works, Chris. It works. So

(04:22):
let's dive into today's episode. Let's talk best things we eight.
I've got a hodgepodge of things that we need to
talk about in that field. You have been on quite
the tear of live music recently, and I think we
also have to at least talk about some of the
popular television shows because as we get ready for football,
I've had to do all of my like husbandly duties

(04:45):
despite not being married, of just watching all of those
shows to build up the good faith of like, Okay,
now I need every Monday, Thursday, Saturday and Sunday without
judgment or and so I've watched everything from Perfect Match,
Bachelor in Paradise, Love is Blind, Love is Blind, UK,

(05:08):
Love Island. I've watched them all, and I feel like
we would be remiss if we didn't at least talk
a little bit about it. So I'll make that the
tail end before we dive into probably a good interview
as well. We've got a few of those on the
back burner, and we're just gonna start dropping episodes so
you don't have to just hear Chris and I. You
can hear other people as well, Like we've got episodes
from like May Chris that we should just drop.

Speaker 4 (05:31):
Are we getting bad feedback the two?

Speaker 1 (05:34):
Yeah, I just want to mix it up, you know,
get some other people's inputs. We got a lot of
events coming down the pike, whether we're talking about Savor
of the Season, Denver Food and Wine, or if it's
just like october Fest is coming up. There's so much
going on, we would be remiss to not get the
vantage point and the views and also a little of
the commentary for the community.

Speaker 4 (05:54):
And also you forgot to mention Dragon but the festivals
coming up.

Speaker 1 (05:58):
Oh so we'll talk a little bit about that. But
for those that don't know, I think they had to
move it because Sloan's Lake is considered pretty much just
a fucking hazard these days, just another thing. It's as
bad as coalfax. Yeah.

Speaker 4 (06:12):
No, I think there was something else that was at play.
I mean, it's still happening at Slim's, Like, is it okay?

Speaker 1 (06:17):
I just remember reading about it and I was like, damn,
they can't even let boats in the water. But I
may have been wrong on that one, and I'm wrong
about a lot of things, but one thing I know
I'm right on is shitty television and dank food. Well,
let's start with your best bites and what you did
last weekend because I hadn't seen you and goddamn two weeks.

Speaker 4 (06:37):
Oh yeah, I know it's been that long, But real
quick too, before I dive into my weekend.

Speaker 6 (06:42):
That was Uh.

Speaker 4 (06:44):
The next people we need to both interview for the
pod is the new place you're you're going to talk
about a little bit later.

Speaker 1 (06:52):
We gotta get I know, we've got to get both
of them, and not all three of the hot the team,
the Southern coalition that have been taking over the scene,
bath on cocktails and now in the food. But let's
start with you and then I'll go on a dietrine.

Speaker 4 (07:07):
So, like I said, maybe an episode or two episodes ago,
I promised to go check out Saigon Noodle House, and
and I did, and unfortunately, like okay, So first of all,
well not unfortunately about the food, unfortunately about the response
I got from you. But like I knew going in there,

(07:29):
I was a little confused. It was it was a Friday.
I actually took a half day, so went out to
the range, then went and had a froze, then maybe
had a beer at home. So I was like and
hit the fat gramspin. So I wasn't like all there.
So you go into Edgewater and I get up there
and it's like first experience. I see Long in the

(07:51):
background wave to them, and I'm looking at the menu
and I kind of understand it, and then I'm just like,
oh my god, let me just go with like something classic.
So you know, I just chose the noodles and pork.

Speaker 1 (08:04):
Okay, that's not too bad. I mean, I did give
you the business, but only because I loved the faux sizzle,
which is was so goddamn good. And then those chicken
wings are a banger too. But you can't really go
wrong because not only is the menu approachably priced, so
you want to go back without because you're not burning
your pocketbook. But at the same time, long and the

(08:25):
team just fucking beat the brakes off of everything they do.
It's fucking gorgeous.

Speaker 4 (08:29):
So I will say, like everything was great. I love
the fact that in that noodible, and obviously I did
make the wise decision of not doing chicken, I got
the pork, like you gotta get doun for that, okay,
But in that little like noodleble you get like pieces
of an egg roll, which is fantastic. They put a
little dab of the chili crunch in there, which is great,

(08:52):
and then they're kind of like, I don't know what,
I don't know what you would call it, Like it's
not really a broth. It's kind of like a little
little sweet, tiny sauce.

Speaker 3 (09:02):
You know that you pour over the noodles.

Speaker 4 (09:04):
Yeah, pastic, But about that price point, I would say,
like it's perfect because like it's similar to what I think,
like uh Kanji or kanjo Am I saying that.

Speaker 1 (09:18):
Right, Kanjo Ethiopian.

Speaker 4 (09:19):
Yeah yeah, it's it's like the same price point at
that as that and the food, the amount you get
is worth it, you know what I'm saying. Like you
can eat it some places in the marketplace and not
feel like you got your bang for your buck, but here,
like I came home and I ate half of it,
and I was like, I could save some of this.

(09:40):
Obviously I didn't, but I could have, and.

Speaker 1 (09:44):
That like a piece of shit show nice.

Speaker 4 (09:46):
Yeah, yeah, but I love like I love how they
set up their boxes to go. You know, you get
the cilantro, you get all the carrots, the cucumbers. It's
really good. So next time I go back, I'll get
the wings and I think I'm gonna have to get
like a side of the egg rolls.

Speaker 1 (10:06):
Yeah, and you know, I think Long actually made some
posts on social about the difference between what his are
Like it's almost like a fried spring roll juxtaposter or
the egg girl having that blistery skin. But I don't
want to butcher the pronunciation, but it's like cut call.
It's like c Ai t hyphe and C and then

(10:27):
I just I don't know the language and I don't
want to misspeak, but I saw and we know what
you mean. Long We didn't mean to butcher it or
pail a wrong tail, but or tell a wrong tail.
But yeah, those are fucking bangers too, like the Munchies,
And I feel like we need to give a shout
out to Edgewater Public Market on that for those that
don't know they're on the West Side, because the Stanley

(10:48):
Marketplace has like premo dining like a net and traveling
mercies and then they've got like the approachable dining like
the Maria and Panada and the other and boy Check
and Rolling Smoke and then Tommy and Michael Delliel are
opening a taco spot out there. But Edgewater's really picked

(11:11):
up their fastball because it used to have very mediocre cuisine.
Now Gladdies are. Yeah, I think it's Gladdy's has that
Gladys has that full dining experience, so like, and that's
a banger vegan spot and I'm not vegan obviously, but
like they're fried artichokes and they're root vegetable ruben or great.
But now you add Tessa and you add Saigon Noodle

(11:34):
and then you still got Kanjo. You've got a great
like variety of food over there, like Edgewater's really piping.

Speaker 4 (11:42):
Yeah yeah, and not to not to like not mention
the other restaurants in there. Yeah yeah, I mean yeahs
in that game are the ones you mentioned. And I
gotta say, I do love the Arapas every now and then,
but those that's my that's my core when I'm going
out there. And then obviously if you aren't getting black

(12:04):
Box every now and then, you're a fucking idiot because
it's it's fun and it's fucking good and they're Ficasha
is pretty damn good, I gotta.

Speaker 3 (12:14):
Say, but I will the morning crowd.

Speaker 4 (12:17):
I went and looked at that, uh at the Gladys
New spot kind of. I really hope that does well
because their food is exceptional and that root vegetable ruben,
I mean, it will make you feel like you're eating
a ruben. Obviously you're not, but it is that good to.

Speaker 1 (12:34):
Wear everything about it. You don't, you would be none
the wiser. And at the same time, it's okay to
not eat protein in every fucking meal or in every dish.
But yeah, I couldn't agree more with them kind of
switching from the uh, the Kiosk model to a full
service dining experience. I hope nothing but the best, and
we need to go check them out as well. Uh.

(12:55):
They're actually gonna be participating in Savor of the Season
on Vegan Night, which is the first night of the festivities,
So it's gonna be I mean, they bring the fucking
hammer and realistically, all of that conglomerate of different locations
in there. Now, I feel like they've got something for
everybody and it's worth going out of your way. It's

(13:17):
not just like, oh, we can't think of anything, let's
go there. They've got a little bit of everything. So
they can appease anybody.

Speaker 4 (13:24):
Oh I can't. I'm I'm gonna tell you, by the
end of this week, I will have had Tessa from Edgewater, Like,
I can't tell you how excited that it is.

Speaker 1 (13:33):
Is fucking Delico. That is a banger on that bread goodness.

Speaker 4 (13:39):
And you know, I take it for granted because they
used to live only like a few blocks away. So
that was like one of those like Saturday Sunday mills
where I may have done something. It just didn't feel
like cooking. I was calling Tessa.

Speaker 1 (13:53):
Yeah that's a great call.

Speaker 4 (13:54):
But yeah, so that was that was fun Friday night,
and then uh Saturday, did some baby class and all
that good stuff, and then went and saw Wilco at
the Mission.

Speaker 1 (14:07):
Hey, oh, how was the show do?

Speaker 3 (14:09):
Great?

Speaker 4 (14:09):
And like, you know, I don't know the age range
of fans at will Co. Obviously it's older. They've been
around since the early nineties. But I love that band.
I've been seeing them since college. Had a great time,
and I got to say, like, you know, the what's
it called Unicorn, the.

Speaker 1 (14:29):
Chubby Unicorn, which is the terry spot who ends rolling
smoke barbecue.

Speaker 4 (14:35):
Yeah, you know, it's just if if you're lucky enough
or if you're early enough to get there super early,
then you can probably find a spot. But to be honest,
like one of the easiest things to do if you
get out there and kind of that late window is
go to left Hand because they offer like simple bites
like you can get chips, and it's really quick, like

(14:57):
super quick. So we left Hand then went into the show.

Speaker 3 (15:02):
Yeah, it was great. It was just you know, it's
an older.

Speaker 4 (15:05):
Crowd, but I had an absolute blast.

Speaker 1 (15:09):
Yeah, did you dive into some dance and shoes.

Speaker 4 (15:11):
Yeah obviously always good and yeah, I mean yeah, you know,
and I danced. I danced my heart out. Like the
first set was a little low, low and slow kind
of they came out and there wasn't an opener. They
just came out and there like, Hey, we're just gonna
do two long sets and we'll have fun tonight. So

(15:32):
I was all about it. But the second set got
a little funky, got a little kind of they kind
of jammed on a few of their different tunes. So
it was fun. It was an absolute blast.

Speaker 1 (15:46):
Hell yeah, something. You had a good weekend, dude.

Speaker 4 (15:49):
Not only that though, And I gotta say another good
bite that I had was yesterday at the museum. We
had kind of like a staff enrichment day, so we
were completely closed on Monday, but we had we had
Chef Zorba's cater lunch. Dude. I haven't been to that

(16:10):
spot in forever. And we used to live, like I am,
I lived less than a block away. It was down
the alleyway that was. That was probably one of the
best like casual dining scenes for when I first moved here,
Like I had Peter's Chinese down the alleyway. I had
Chef Zorbas across the way, and then what the fuck

(16:33):
is that Italian spot?

Speaker 1 (16:36):
It's not sauce.

Speaker 4 (16:38):
Gels and sauce, which back in the day, dude, you
could go there for a happy hour and get.

Speaker 1 (16:43):
We still have a bigger happy hour. That crab cakes
the size of hockey puck.

Speaker 3 (16:48):
Dude.

Speaker 4 (16:49):
That and the meatballs were softballs, oh man. But Chef
Zorba's like, it's you know, it's not gonna, it's not
gonna you know, get you, but it is. It's it's quality.

Speaker 1 (17:03):
Shout out to Karen. They've been you know, they've been
a staple on that community on the East Side for
a long while, and I think if she ever wanted
to change up the menu, there'd be a coalition of
a bunch of old blue hairs that we were outside
just fucking beat on the walls, angry about it. It's
an institution, some of the Pet's Diner on Colfax. It's
one of those places where it'll be it'll outlast both

(17:25):
of us on this earth.

Speaker 4 (17:27):
You know, their breakfast is killing yeah, you.

Speaker 1 (17:32):
Know, great, a little old degrease, but also having some fun.
They brought the fun and the hammer at the Big Eat.
I love Karen and the team over there, So that's awesome.
I'm glad you ought a big weekend. Yeah, what about
I picked up a third chin this week. So since
we last spoke Wednesday, I went and had lunch with

(17:52):
Denise Michelson maybe that was Thursday at Black Belly Market.
Black Belly had this wag goog steak like special going
in three different ways. Last week. They had a steak
steak sandwich with arugula red onion. They had a wagoo
steak bond me, and then they also had like a

(18:15):
chop chie with like the wago steak again. So me,
Denise and Hadley got a hodgepodge and just rotated sandwich
is like passed them around like you were just like, hey,
take it by, this, pass it, take it by. It's
like musical chairs, but musical Sami's. So I started out
the gates hot ass fire and then Thursday or was it.

Speaker 3 (18:37):
Friday, looked awesome.

Speaker 1 (18:40):
They were great, and I'm gonna get a full post up.
If you're listening to this, you'll see the full post today.
Getting the post up well, Black Belly, Josea and Lauren
are great people. Shout out to Luke over there, who
was a wonderful host. I had Denise. We were talking
about like Denver food and wine and all the hodgepodge
of things they've got going on in this autumn, like

(19:01):
the Hospy Awards and all that jazz. So we sat
there nerd it out, talked with Luke for a little while.
They bring the fucking hammer, and I know that there's
they're an institution in Boulder, but they're a staple in
Tennessee Tennyson Street now, like they're a wonderful spot, and
the lunch offerings over there, they're top.

Speaker 3 (19:18):
Tier, dude, real quick. I don't know if you know.

Speaker 4 (19:23):
They don't They don't make their own bread though, do
they like that?

Speaker 1 (19:26):
I think they get from city Market, city grocery, whatever
it's called. I get the names confused. They don't make
the bread.

Speaker 4 (19:34):
That chivata role looked so good.

Speaker 1 (19:38):
Right, it was so good, Chris. I mean, they bring
the fucking hammer. And I'm usually a Cubano guy at
that restaurant, but when they have three different ways of
wago beef and sandwich form, you gotta mix a match.
So we will all grab a different one and mix
it up. Thursday, Chris, this is where my week flipped.
Every I went to the grand opening and they did

(20:00):
kind of like a silent opening of Larugaroo. It's a
Southern cuisine restaurant located at twenty eight forty four Welton Streets.
It's opened by the family from Yacht Club Bar. Yes,
that yacht club, the one that has been taking him
awards under the Sun from US Best fifty Tales. You

(20:21):
know of the cocktails they won Best Bar in America,
best Bar in the Region. Mary Allison McLain and Mary
Allison's brother John David have teamed up with the whole team,
the whole family. It's a family affair, like the whole
yacht Club crew is involved in this process. Haley is
working in the kitchen as well. Christian is fucking killing it,

(20:44):
like the whole goddamn team is absolutely show stoppingly killing it.
And it's a southern's It's not like that basic ass
shit where it's always forgot about. Fucking Monica. She's the
perfect front of house. She's a wizard. They're not doing
just bullshit Jumbalaya, gumbo bo boys, fried chicken as like

(21:07):
the base level of Oh, this is our southern restaurant. Oh,
we have Louisiana Flayer Chris. This is a true ode
to the South. The name is named after kind of
like a boogie monster that comes out of the swamp
that's like a you know, like almost like a werewolf,
but for Cajun people or something. I don't know the
true lineage, but take that for what it's worth. The

(21:30):
inspiration of the menu comes from like family recipes from
Mary Allison and John David's family in Louisiana. McLean's dad's
recipe for chicken from Chattanooga. Then you know, they went
to Old miss and some of them are bigger Ole
Miss fans. You know that you and I hate them.
But there's a staple in that town called chicken on

(21:51):
a stick that you get from a chevron. They've taken
that chicken on a stick, elevated it and then they
hit it with comeback dressing. And if y'all don't know
what comeback dress is, it's it's a sauce that was
made in Jackson, Mississippi, and came to notoriety. I think
it was from the Mayflower Cafe, which is one of
my dad's favorite restaurants in history, but most restaurants in Jackson,

(22:13):
especially those that are kind of old soul world restaurants,
they serve it just in a squeeze bottle of saltines. Well,
John David's crazy fucking ass squirts come back all over
the top of this chicken on a stick, so it's
just like Mississippi and a bite, and then it sits
over a bed of like a little bowl of pepper jelly,
so you get a little bit of that creaminess, a

(22:33):
little heat, a little sweet, and then that crispy fried
chicken that's a thigh that's like folded over like my
extra chins on a skewer. It is fucking phenomenal. They
have fried catfish. They have grits and griod which, if
you don't know, it's kind of like a pulled roast
over a bed of grits, and I think it's called
greods and grits, but they changed it up. In the

(22:55):
odes of music, they've got obviously an epic cocktail bar
and wine us because yacht club you know lineage, yeah,
and you know they're fucking slaying it and then they're
just playing jam band and like classic rot you know,
and you can just sit in there and it's an
unbelievably friendly price point in the world where everyone's rushing
to open an Oma Casse because of that's what gets

(23:18):
an a Michelin star in Denver, or that's what everybody
wants to see because it's photogen and every PR firm
is offering every influencer and experience at one of these
Oma cass for the everyday American. This is a restaurant
that you will truly love. And it's not just you know,
fried everything. They have a litany and the first half

(23:40):
of the meal today that I went back for, I
went straight veg. They had an heirloom tomato over with
like blue cheese and popcorn, and you're probably like, what
the fuck? It was immaculate. They have a blue cheese
tart topped with pickled green tomatoes. Chris. I think they
are the only ones that can cook in your department

(24:01):
of pickled green tomatoes. Chris. It is fucking phenomenal. It
is phenomenal. I've gone twice and under a week and
I brought my boss this time and we worked from
the bar top there. Last time. The first time I went,
I went by myself, made some friends from New York

(24:22):
and absolutely ate to my heart's content. Twice I fell
in love with it. Speaking of those boys from New York,
I ended up making good enough friends with them that
they put up with my bullshit. Shout out to Jason
and BQ. Just some New York cats that love a
good time. They were out here to do kind of
the same music run that you were on, but they

(24:44):
were friends with the yacht club family, so I had
to show them more of Denver. So we went and
grabbed some King of Wings on Friday, and then Friday night, No, yeah,
Friday night, I chilled. Saturday, I went to Chiquita, which
is chef Roz, who you know from Lucina. He and

(25:07):
Diego their first restaurant. Lucina did a lot of Hispanic
like Latin American cuisine without a Mexican influence, and then
Chiquita is the exact opposite. It's a heavy Masa based
menu where they're making their own tortillas a sixteen hour process.
They're not skipping any steps, they're not cutting any corners.

(25:29):
That was a banger meal as well. I will say
that one's a little steeper like that. One is an
expensive meal. When I got that ticket, I was like, boh,
it was like in the two hundred range, whereas like, yeah,
it's like date night, like save up, treat yourself, But
I mean I ate to my heart's content. And then

(25:51):
I finished off the not the weekend with I went
over to Woodboss Brewery, which is next to the new
Pig and Tiger restaurant that is opening on California Street,
right there in the in between zone of Uptown and
five Points. I went over there and call it a band,
you know scout in the scene, had a beer two

(26:13):
and then that pretty much wraps my weekend. I think
I may have missed something, but if I missed it,
it was unintentional. But I cannot stop glazing the ham
of John David, Mary, Allison McClain and the whole fucking
team from Larugaru, because I swear to God, I'm putting

(26:34):
it in my tier one in terms of like a
place you want to stop on your way home from work,
grab two or three bites, a cocktail or two, and
just go about your way like it's you don't have
to sit down and do the whole kit and kaboodle.
You know you can, and by all means, do I
recommend it to fucking catfish. Get the grant colin greens,
get the boiled peanuts, get the grits, get the creamed

(26:57):
black eyed peas cress.

Speaker 6 (27:00):
Yeah.

Speaker 4 (27:00):
So okay, So I got a few questions about some
of your bites you had shoot. So number one, obviously,
I'm getting there as fast as I can to get
bullet peanuts because god damn it, you just can't find
them anywhere else, so I can't wait to have those.
But number one, I haven't looked up the exact location,
but is it in five Points or is it.

Speaker 1 (27:21):
It's in the heart of Five Points. It's right across
the street from Taco Uprising in Welton Street Cafe. It's
at twenty eight forty four Welton Street. And like I mentioned,
they kind of did a soft opening, not unless not
a soft as silent opening where you know, if you know,
you know kind of thing. But they're very you know,
they're picking up steam on social media. I'm sure you
can find them on Google. But and Yacht Club has

(27:43):
been promoting them, who has obviously a pretty strong following.
But I've seen so many industry friends there and the
two times i've visited over the last week. Oh, Chris,
I think I just came.

Speaker 4 (27:55):
It is so good, okay, And they're open every day
except Wednesday from five till late.

Speaker 1 (28:01):
Night till one am. The kitchen is open until one am,
so obviously Club seven to one five. And the pizza
from Josh and the team over there, what is it
Famous Jay's Original Pizza. They've always been the institution of
what you would get late night food since that Pork
Chop restaurant closed Mini Meons we Go that was across

(28:23):
the street from so Frants. I am now telling you
to walk the extra block northwest down Welton Street and
go to Larugaru and get this chicken on a stick
for twelve fucking dollars. It'll feed up single human and
get that. And they do the boiled peanuts a little
elevated with like a little lime shavings, a little herbs,

(28:45):
cooked beautifully.

Speaker 7 (28:46):
Cris.

Speaker 1 (28:47):
I told them that they could just put them in
a style from cup and I'd be happy as a clam.
But they bring them out in a pretty little bowl.
So like, go over there and just get some late
night Accoutremont's and finger foods. It's fucking immaculate.

Speaker 4 (28:59):
Okay, one other question too, but before I just want
to say, there's this cool thing, like I kind of
learned this during our staff and Richmond day the other day.
But I guess like Denver's been doing these. I think
they did a lot of them during COVID, but it's
kind of like archival storytelling, kind of like documentary type

(29:24):
projects that they've been doing. And they did one on
five Points. So I think if you searched online for
like I Am Denver documentaries, they have like these shorter
maybe like it's maybe like twenty twenty five minutes, but
it talks about the history of some of these places
in Denver and it's absolutely fascinating, like it's really good.

(29:46):
But there's one on five Points that just you know,
if we're talking about this area. I think it was
good to mention. But my question is, does I know
this is different, but does this feel does Ruru fell
that hole that was missing from Tom?

Speaker 1 (30:07):
It's Tom cooking, you know, I mean, it's not blue
plate Special. They're not doing mashed potatoes, they're not doing
like it's not coming out like like what we call
a blue plate special, which was made for blue collar
people to grab and go the same menu where you
kind of get like Tuesdays was lasagna day, Wednesdays was
roast beef. It's different, but there it's a lot fresher ingredients.

(30:30):
How I've explained it on social is it elevates the
everyday cuisine from the South. It's Southern through and through.
Like if you loved eating out of gas stations and
you truly believe that, you know you want to try
chicken with white sauce or a pork chop fried catfish.
That is a little different than Welton Street Cafe, which

(30:50):
is across the street and does something to that nature.
And it doesn't step on the toes of Welton Street
Cafe because not only are the times totally different, but
it's a totally different atmosphere and vibe and that it's
kind of more punk rock mixed with It's like Yacht
Club had a baby with Tom tim Cooking would be
the best way to describe it, because it's hill. You know,

(31:13):
the music's cool, they've got frozen cocktails, they've got an
epic bar program, a wonderful wine list, and like it's
it's kind of like Yacht Club had a baby with
a restaurant and it's all and it's kind of an
ode to the South. It makes me not miss home.
It's not like that bullshit at Nola Jane or fucking

(31:35):
Loose Seals or any of those restaurants. It's like, oh,
we got three different pooh boys. Oh we make hush puppies.
This is like true Southern cuisine. They use Caribbean flavors,
they use a lot of Creole inspiration and flavor profiles,
and then they use some of that gas station flare
that you'd find in places like fucking Biloxi or Whoma

(31:56):
louis Is.

Speaker 3 (31:57):
Also it's wonderful.

Speaker 4 (31:59):
Just the public disclaimer if you go to any Southern
establishment or Southern inspired establishment out here, don't get the
hush puppies. Just just don't do it. Like like nobody
like it. Just it doesn't work. I don't know, man,
I have I've yet to have a good hush puppy
out here. They just really pissed me off.

Speaker 1 (32:20):
That's my saying for gumbo. And while you know, maybe
John David adds a gumbo during winter because that's when
you're supposed to eat it. I won't turn my nose away.
I'll definitely give it a whirl. But what they're doing,
it's like, I mean, the comeback dressing has me hook
line and sinker. They have a collar green salad instead
of and they also have them brazed and soaked and

(32:41):
like shits and those are both vegan. They come with
like a strawberry vinegartte like they're doing playful elevated experiences
of Southern cuisine. Like they have a fucking beautiful grit
that is like it reminds you almost like North Carolina are, like,
you know, a little bit of that deep South flavor,
like the cream peas.

Speaker 4 (33:04):
One thing we didn't mention, Okay, like really quick, wrap this.

Speaker 1 (33:09):
Up, but all right, yeah, I'll get out stop glazing them.

Speaker 4 (33:12):
What's the uh? What's the dessert game?

Speaker 1 (33:15):
So I have yet to do the desserts. I keep
face fucking so much.

Speaker 4 (33:19):
Saving look at did you look at the offerings.

Speaker 1 (33:22):
They have like ice cream tops with like popcorn and
like it looks like a caramel sauce. I've seen it
on other people's tables, but I have not even broached
the subject. I'm going to go back this Saturday again
and I'll get dessert this time. I swear I'm gonna
take mo she hang on yet. I went by myself
the first time. I went as a work trip this time,

(33:43):
and I'm gonna do date night for the third time.

Speaker 4 (33:45):
Maybe I'll go by myself Friday.

Speaker 1 (33:48):
Dude, it is. It is so good and it's friendly priced.
It kind of like I put it up there with
Mescal Area in terms of like my favorite. Just slide in,
grab a couple, a drink or two, and I think
that you're gonna start seeing them next year when award
ceremony comes around. Whether it's a Colorado Hospi, whether it's

(34:09):
a beard nod, whether it's a fucking bib gourmand, they
are they're making they're they're doing shit deliciously, and they
don't give a shit about the fucking accolades. They're just
serving up down home southern goodness. And but I'm telling
you it's fucking great. And I get they're gonna get
a stony award if I I'll blow my back out

(34:29):
giving it to them.

Speaker 4 (34:32):
Heard.

Speaker 1 (34:33):
Yeah, but that pretty much wraps my week. I think
we have a we have a doozy of a week
coming up. We have Fantasy Football coming up. Chris, have
you watched anything good on television.

Speaker 4 (34:43):
Oh shit, yes, so a couple of things. Uh, Chief
of War I.

Speaker 3 (34:49):
Got into Jason Momoa.

Speaker 4 (34:51):
Yeah, dude, it gives me like Last of the Mohicans vibes.
But it's said in Hawaii and it's you know, I
it's not it's not a spoiler alert, but I mean,
like it's about kind of like and I think it's
like I think it's based you know, obviously a lot
of it's been fictionalized, but like, I think it's based

(35:15):
on the way like some of the Kingdom.

Speaker 1 (35:18):
Form colored ionization.

Speaker 4 (35:21):
But dude, I got it. And then obviously the white
man comes in and probably destroys everything.

Speaker 1 (35:26):
But before that, uh, the fucking white people, I mean
everything we really do.

Speaker 4 (35:33):
It's just like it's just like, yeah, the the gall
that you have to have to just be like we're
just gonna fuck these people over and move them away.

Speaker 1 (35:43):
We see it every day.

Speaker 3 (35:44):
Five Yeah.

Speaker 4 (35:46):
So but anyways, the weapons that these I guess you
could call them tried communities have these like fucking bats
with you know, they like rope, sharp sharp teeth on them,
old lee fuck just terrapy.

Speaker 1 (36:04):
It's not I mean, it's not in the moon where
you see every now and then there's an axe to
the head kind of thing.

Speaker 4 (36:11):
Yeah, but these are like bats to the fucking skull
and Nelly that though, Dude, they're using like the old
school sling shots, like the.

Speaker 3 (36:21):
Ones where not where you spin them.

Speaker 4 (36:24):
Yeah yeah, I mean, holy shit, I don't understand how
you aim with one of those. But I mean you
put a nice sized rock in that thing, and that
thing's humming at probably eighty ninety miles an hour, it's
gonna do damage. So that one's that one's really good.
I think it's like four episodes in and then we're

(36:47):
watching like the second season of Platonic and that's that's
a show on Apple TV with Seth Rogan and.

Speaker 3 (36:57):
I forget her.

Speaker 4 (36:58):
I think her name's like Rose Shoes. That an Australian
actor that was in like that movie The Neighbors. Yeah yeah, yeah,
I mean so it's just hilarious, Like it's just about
a guy who sucks the relationships and this is his
best friend and it's just a good solid comedy.

Speaker 1 (37:15):
Okay, cool, I've been watching all the date night shows,
so I'll do this quick, fast, perfect match. Terrible fucking
could not disagree more with how it shook out, but
they did kind of a where are They Now, which
was much more gratifying than the true end of the show.
We have watched Bachelor and Paradise. They've turned that show
into like a survivor like situation. Not a fan of

(37:39):
it at all. This most recent episode was utter garbage.
We're watching Love Is Blind UK, which is halfway through
the season. Love that show, Love is Blind Love on
the spectrum. I get behind those two. Cannot get behind
Bachelor anymore. It feels like they've lost the plot of
their own show and they're trying to keep up with

(38:00):
the gens Is and Perfect Match is just too goofy.
So I'm out on both of those. But we're getting
ready for football season. We may have to bring back
the old pick Them challenge that we did last year.
I just got to find eighteen restaurants and bars to
team up with our sponsors from Nobo and Mroki for
us to do giveaways, because it's hard juggling eighteen giveaways

(38:23):
every single fucking week. It's just a lot, and I
don't want to do that, and so I need somebody
else to help. But otherwise, good boyfriend duties. I've done
all the good boyfriend duties so that I will be
ready to watch five days of football every single week.
I'm gonna be a piece of shit.

Speaker 4 (38:43):
It's not even our fault, it's it's the way advertising
works that has made football.

Speaker 1 (38:49):
I'm roder Gooddell, and so should everybody that's upset they've
lost their partner this autumn. So don't blame us, and
don't blame the sports that we love. Blame the powers
that be and the money hungry capitalists that have ruined
the everyday schedules. That's not our fault, but we hope
everybody appreciates our quick rundown of best things to watch

(39:11):
right now as we get queued up for sports. And
if you're looking for something to watch on Tuesdays and
Wednesdays with your partners, might I recommend what Chris said
and not what Kipson anything we missed?

Speaker 4 (39:25):
Uh nah?

Speaker 3 (39:27):
But did you see that thing.

Speaker 4 (39:28):
About the influencers were at that restaurant that the car
crashed into.

Speaker 1 (39:34):
Oh yeah, I mean I can't believe they posted that
video saying they're okay. I mean you missed out on
a very large settlement. I'd be walking up with like
a neck brace and be like, ah, my neck.

Speaker 4 (39:45):
Probably I would have single handily picked up a thing
of glass and cut my leg a pretty deep cut too,
And I would have sued the fuck out of those people.

Speaker 1 (39:55):
I mean, yeah, I would. I wouldn't see the restaurant,
I'd see the drunk driver that went through the window.

Speaker 4 (40:02):
Frank.

Speaker 3 (40:02):
Yeah.

Speaker 1 (40:03):
Hey, I love that we're not having to talk shit
about Denver influencers because not only have we finally unfollowed
most of them, but there's been no bad drama in
the community. So y'all go out and support your local
restaurants whatever you may be hunting. Hopefully we give you
a couple of recommendations. I glazed one restaurant for ten
fucking minutes. If that's not enough for you to check
it out, then I don't even know why you listen

(40:25):
to this podcast or follow us on social media. But
until next week, y'all stay high, stay hungry. Yah.

Speaker 5 (40:34):
Yeah, it's time for our interview of the week. We're
sitting down with the Scarlett Johansson to our cast of show.
We joke about it every time we get Denise on
the podcast that this is her ex time and I
think this makes lucky number nine you can't even count.

Speaker 6 (40:51):
I don't know.

Speaker 2 (40:52):
It's a lot, and it's a pleasure every single time.

Speaker 7 (40:55):
For those that.

Speaker 5 (40:55):
Don't know, Denise works with the Colorado Restaurant Association and
I couldn't empathize more with her and her profession more
than I do as we sit here together for our
inteenth time. And the reason is, how the fuck do
you put on all these food festivals? I'm this is
my first year doing it, and shout out to my
boss as.

Speaker 7 (41:16):
Well, Christen, and how do y'all do this?

Speaker 6 (41:18):
Oh?

Speaker 5 (41:19):
I am emotionally and physically draainly. Like you said, I
can't count that high. How could anybody do anything beyond
just focus on food festivals money.

Speaker 2 (41:27):
I am not reading, watching TV and sleeping much right now,
like getting ready for food and wine. What I think
is amazing is we put this on. It's the biggest
fundraiser of the year for the Colorado Restaurant Foundation, which
supports restaurant workers across the state. But it should really
be a full time crew, like year round, and we've
got an amazing crew of four people that puts this

(41:48):
on in a matter of months. I don't know how
we do it.

Speaker 5 (41:51):
We don't sleep I mean, y'all are doing you're doing
the Lord's work. Speaking of which we would be remiss
if we didn't give a shout out to the fan
from Black Belly Market.

Speaker 7 (42:01):
They're doing the Lord's work.

Speaker 5 (42:03):
They're so kind to host us today for Dank Sammy's
on the patio.

Speaker 7 (42:06):
We're enjoying the summer weather. But you're exactly right, not
only are you doing the Lord's.

Speaker 5 (42:11):
Work, but like after seeing it, like y'all have a
bookoo of events going down. It's a four day festival
from September third to September sixth, So it's not like
a one night you know, pull the trigger and get
it done.

Speaker 7 (42:24):
You'll have so many things, Peach, I.

Speaker 2 (42:26):
Know how hard you guys work on that. It's one
of my favorite events of the whole year.

Speaker 6 (42:29):
I love it.

Speaker 2 (42:30):
But imagine doing a I mean, we don't do four
big eats in a row, but we do.

Speaker 6 (42:35):
We have four days in a row. It's a lot,
but it's so good.

Speaker 2 (42:39):
It's a lot of fun, shines a light on so
many different restaurants and you know, different opportunities to get
a taste of the best that we have to offer
here in Colorado.

Speaker 5 (42:49):
Okay, So You're exactly right, and I couldn't not only
appreciate what it is you do, but now I appreciate
the festivals themselves, like Drink Red, Where Red the Big
Eat Denver Food and Water, or three of our favorites
because there's so much variety. You get the full sampling
of the whole Colorado region's food programs.

Speaker 2 (43:08):
You know, it's all just chicken or all seafood or
all steak, and.

Speaker 7 (43:11):
We love those.

Speaker 5 (43:13):
We're recording this as we're about to go eat a
fuck ton of chicken wings at Elich Gardens.

Speaker 7 (43:17):
But you're exactly right.

Speaker 5 (43:18):
You'll have a hodgepodge and representation from all corners of
this planet in terms of culture and cuisine.

Speaker 2 (43:25):
Well, we're gonna have, you know, vegetarian options and a
few vegan options, and you know, obviously if you're an
omnivor oh my gosh, we're stopped wasted pants, stretch you pants, my.

Speaker 7 (43:36):
Friend, stritchy shorts. Because we're doing this.

Speaker 5 (43:38):
Just after Labor Day and everyone knows in Colorado these
days we don't really get sweater weather.

Speaker 6 (43:42):
It's like October, no knock on wood. In the last
three years it's been hella hot.

Speaker 2 (43:48):
Yeah, it's been hot, so wear hat, wear sunscreen, you know,
bring your a day.

Speaker 6 (43:53):
What you and get ready ready to eat.

Speaker 5 (43:56):
But the best part about this is you mentioned it's
not you know, four big eats. You start with some
really cool activations throughout the week that showcase and also
create opportunities for the community, the hospitality industry to take
seminars and or come goof off.

Speaker 7 (44:13):
And drink great wine exactly.

Speaker 5 (44:15):
And then you get a you have a food truck
party two like, let's start.

Speaker 7 (44:18):
It starts on the third. What are we doing on
the third?

Speaker 6 (44:20):
So on.

Speaker 2 (44:21):
First of all, all the information is at Denver Food
and Wine and spelled out dot com, so you can
find everything there. But on the third Wednesday at six o'clock,
we have a retal wine tasting, and it really explores
the way the retal glasses change the way the wine
in the glass smells, tastes, your whole experience with that wine.

Speaker 6 (44:40):
It really is pretty eye opening.

Speaker 2 (44:42):
Shelley Sales has been putting on the seminar for years.
She's a total master som The wines are amazing.

Speaker 5 (44:50):
Back all right, Denise, my apologies about that.

Speaker 7 (44:53):
If y'all hear a weird edit that's Kip's fault.

Speaker 5 (44:55):
We had a car reversing. But it's the joys of
being on a Denver's hippus streets. So the festivities start
on September third. Where can they find the full details
and information?

Speaker 2 (45:05):
All the details are denverfoodline dot com and we do.
We kick it off on the third, the Wednesday, at
six o'clock, we have a Reedal wine tasting where you
get to explore the way the shape of the Reedal
glass and the way the glasses are made affects the
flavor and the aroma of the wine. It's a really
cool seminar. What I think we need to work on
our pricing. It's ninety five dollars for a seat at

(45:25):
the seminar, but don't.

Speaker 6 (45:26):
We are really out.

Speaker 2 (45:27):
Not only do you drink wine the whole time and
have some charcutery and whatnot, but on the way out
you get your own four piece Reedal set of glasses,
which is worth one hundred and seventy eight bucks.

Speaker 6 (45:38):
Yeah, making money on this seminar. And there's only thirty
seats left, so okay on it people.

Speaker 5 (45:45):
That's for the owner files the somaliers, maybe those in
maybe in the progress of trying to take tests. Speaking
of words, shout out to Seth Crane from Tavernetta. We're
happy for you, congratulations on your accreditation and passing your tests.

Speaker 7 (45:59):
But it's for folks that want to learn more. Maybe
our nodule in.

Speaker 5 (46:02):
The scene and you get to go in with fucking
Christmas gifts like you could repurpose those and get them
to the mother in law and score major points. Looking
at you and Hal are like, mother in law, Yeah,
exactly right. It's like that's a genius gift and I
get a buzz doing it.

Speaker 7 (46:20):
And you mentioned thirty tickets left. You can get this at.

Speaker 5 (46:22):
Coloradofoodwine dot com, denverhoo Wind, denverfoodwine dot com.

Speaker 7 (46:26):
Excuse me.

Speaker 2 (46:26):
Then the next day, the Thursday, September fourth, we have
the Shake and Break Showdown. Kudos to Mark Antonation who
came up with the name for that fun party.

Speaker 5 (46:36):
It has literally been a hit and it's like the
casual fun like it kind of reminds you of a
kickoff party.

Speaker 2 (46:41):
It is. It's a hoot food truck competition and a
cocktail competition, so we kind of set it up like
it's a street fair. You've got bartenders making up their
specialty drinks just for this event. They create original drinks.
And then you've got nine food trucks up the Ante
wed On and we are going to have a killer time.

(47:02):
And it's essentially all the food and all the drinks
you can drink, and DJs and all the sun things.
But this year we have returning Coanjo Ethiopian food.

Speaker 6 (47:12):
Of course, Mile High Tek.

Speaker 2 (47:15):
Express who came last year, those knockers and they were amazing.

Speaker 7 (47:19):
I swear to god, I love this. Cats look just.

Speaker 6 (47:21):
Coming back for their cheesese dogs.

Speaker 4 (47:23):
Hello.

Speaker 6 (47:23):
We've got the pizza bandit new.

Speaker 5 (47:25):
To them cats out of Avante. They they bring those
gosnies with them.

Speaker 7 (47:29):
They are not screwing around. That's quality pigs.

Speaker 6 (47:32):
We've got the rolling stoves. Have you had these.

Speaker 2 (47:36):
Kind of savory like burger and crustals. We've got Uptown
and Humboldt. We've got my Ace, which I'm super excited about,
and Mile High smash Burgers, and we might have one.

Speaker 6 (47:46):
Extra special truck.

Speaker 2 (47:47):
And we're just figuring a few things out and we'll
announce that later. But we've got amazing food. We've got
bartenders coming from traveling mercies, narrative nor speakeasy in Louisville
call me Pearl room for milling, all kinds of.

Speaker 6 (48:00):
Places, really really excited songs.

Speaker 2 (48:03):
We can break seventy dollars ticket and that one always
sells out, so that.

Speaker 5 (48:07):
One and you almost want to get in line a
little early. Take this as from a professional. You go
in like, get there early because they're cut in. The
line will wrap around, and then right when you get
in there, go for the things without bread and then
circle back to the pizzas because in years past, like
Blue Pan was even selling pizzas, they were like, fuck,
we'll make fool pies instead of just sample size and

(48:30):
you end up getting so full and now that you've
added more trucks.

Speaker 2 (48:34):
Never actually been able to eat every single appetizer essentially
an appetizer size from every truck.

Speaker 6 (48:40):
And that's eight trucks at least, if not nice.

Speaker 2 (48:42):
So it's a lot of food, it's a great time,
good drinks, and it's a competition. So they're all going
to be best food truck of best cocktail and it's
super funny.

Speaker 7 (48:51):
You can't beat that with a stick.

Speaker 6 (48:52):
Yeah, and all by the way, all of this happens
at the TIPLI.

Speaker 7 (48:54):
Quid the whole kit, the whole weekend.

Speaker 2 (48:56):
You'll kind of see at MSU Hospitality. It's right there,
right off quad. But essentially this is a quad centered.

Speaker 5 (49:02):
I love it. It's become kind of like a great
home base. Like it's between that and the Sculpture Park.
It's like those two. You're damned if you do, damn
if you don't. And it's kind and it's grassy, so
you can kind of sit and relax. I remember a
couple of years ago, and I don't want to put
my foot in my mouth, we can delete this, but
we were watching the CU game when Shador Sanders kind

(49:23):
of was on the scene and everybody was buzzing, and
it was like, fuck yeah. And this year, I mean,
that's Saturday right there in the quad. We'll be partying,
whether we're buffe, whether we're buff.

Speaker 7 (49:34):
Fans or not.

Speaker 6 (49:36):
Some sponsors are bringing TVs. I think we're.

Speaker 5 (49:39):
And y'all have introduced cannabis brands like Chef Royalty and
y'all had to Seious Social Club last year. I mean,
they always bring a curveball that is delicious and a
wonderful addition to the party. But you know, so we
start with the the eating starts at Shake and Break,
and then Friday we do kind of like a fun
noble thing where we all go out and party in.

Speaker 7 (49:58):
The city exactly.

Speaker 2 (49:59):
We activated a whole bunch of restaurants. So Friday is
our dine out auction. So if you go to denverfoodline
dot com and look on the events, it says dine out,
and essentially it's an online auction of experiences. There's a
bunch of reservations hard to get ones like seats at
Alma Fondafina. We have the reservation for you for that
night Friday, September fifth. We've got reservations at Lucina Marigolden Lions.

(50:23):
We've got a chef tasting and pingpong at a Seat Serve.
There's a date night from traveling mercies. You start and
then you go down to a net a huge blowout
at Shanahan's Steakhouse if that's your deal. And then there's
also a lot of experiences that you will schedule further out,
so like a tour at Block, dinner at Bekin for

(50:44):
two at the chef's counter. We've got Sapsua Restaurant Olivia.
We've got stays. You can stay over at the Halcon
and eat at Local Jones. There's a pastry subscription from
Pulette Bake Shop. Of course, you can get into Casa Banita.
We have a we have a fun experience with them.

Speaker 7 (51:02):
So you're torturing people too.

Speaker 6 (51:03):
Yeah, essentially, you can.

Speaker 2 (51:05):
Get a custom three tier cake, a special occasion cake
Maine from four Birds Cakes and Bakes who's a friend
of ours. I mean, there's culinary classes, there's a Hot
Springs package like it just everything you can imagine.

Speaker 7 (51:18):
Meals, experience those things of that nature.

Speaker 2 (51:20):
Tickets, tables, all the things. You will bid on those online.
The bidding ends at nine pm on August twenty seventh. Okay,
so you gotta you gotta do all that before August
twenty seventh. But it's super fun and all the money
again goes back to the foundation to support restaurant workers.

Speaker 6 (51:37):
Sell for a good cause.

Speaker 2 (51:39):
And then we are also setting up that Friday for
the Grand Tasting, because the big, big, big shebang is Saturday,
September sixth, from mun to four and it's the Grand Tasting.

Speaker 6 (51:48):
It'll be about twenty five hundred of your best friends.

Speaker 5 (51:53):
Oh that gives me the ultimate Willies, not because I
mean I have a but just as an employee like
doing these likes.

Speaker 6 (52:04):
Cringe. But as an attendee.

Speaker 7 (52:06):
That's the best part. I get to let my hair down.

Speaker 2 (52:09):
This whole event, I should say, with the alcohol sport
of Southern Glaciers Wine and Spirits. They provide all the booze,
all the professionals to pour, and our restaurant lineup this
year I'm really really proud of.

Speaker 5 (52:21):
I'm still thinking about bidding on the Mercantile dinner because
are not marcantaxing the Marygolden I can't.

Speaker 2 (52:28):
And beyond he's just the most amazing dinner, all paired wines,
full chef tasting.

Speaker 5 (52:35):
Between he and Eric, I think they I mean, I
know the Hospeis aren't until November, but I am nominating
them for whatever fucking award I can, like best Tag
Team caduo up front and back, like I don't know
if there it's like WWE and you'll have a bunch
of different belts, but they're doing the Lord's work up there,
and every time I hear it, I just start thinking

(52:55):
back and that's that's something I want to bid on
so bad.

Speaker 2 (52:58):
I know that was one of the best I've had
this year, and actually as a tie in to the
hospital So the Hospis are the.

Speaker 5 (53:04):
Parts of the problems and great joys of recording on
location from restaurants and bars in Colorado means that sometimes
we end up having conversations with some folks from the
team and the community. So if we had a little gap,
we're picking right back up. Thanks to Denise for being
a trooper, and again, special shots our friends over at

(53:24):
Black Belly Market for hosting us unbelievable sandwiches the team.

Speaker 7 (53:30):
Luke, you're a wizard. Thank you so much. Best friends.

Speaker 6 (53:33):
Right, all right, I don't know where I was.

Speaker 2 (53:36):
I think I was talking about the Hospis. Yeah, the
Hospies are our annual awards. And what is fun about
the tie in with the Hospies and Food Line is
we're going to be making a fuss about all the
restaurants participating in Food Line who were either finalists or
winners of the Hospis last year, and there are many.
And then also right after Food Line, we moved straight
into announcing the finalists for the Hospies this year.

Speaker 7 (53:57):
And you really never sleep.

Speaker 2 (53:59):
We don't sleep with the public boats like last year,
we had about twenty two hundred public votes for Hospy Awards,
and I'm shooting my personal goals three thousand this year,
so I love it. Well, maybe we can get back
on in there.

Speaker 5 (54:11):
If everybody that's listening on this podcast goes and puts
their weight behind specific chefs, whether it's their favorites, or
maybe we all team up and vote together as a community,
which I think they call stuffing the ballot hop. But
guess what, I'm not scared to promote our friends. So
if we've seen folks like I'm sure we'll go through
the nitty gritty.

Speaker 7 (54:30):
I don't want to. We're not even there yet.

Speaker 6 (54:32):
We're final we don't have the finalist yet, but we will.

Speaker 5 (54:35):
Yeah, you'll hear us campaigning for Eric Bronson and theo Adleys.

Speaker 3 (54:39):
Yeah, that's for sure.

Speaker 5 (54:40):
Okay, So let's talk a little bit about the Hospis
and then we're going to dive into the Grand Tasting,
because the Grand Tasting needs to be the send off.

Speaker 7 (54:48):
For the episode as well.

Speaker 6 (54:49):
It's just so big it's gonna need it's a lineup, it's.

Speaker 2 (54:53):
Gonna be awasea should I dive into restaurants or do
you want to talk more about hospit.

Speaker 5 (54:58):
Let's do restaurants and then Hosby and we'll come back
to the hospites and we'll finish with that with teasers and.

Speaker 7 (55:02):
Out of vote.

Speaker 2 (55:03):
All right, I'm gonna give you so we have like
fifty restaurants.

Speaker 6 (55:06):
I already told you about the trucks.

Speaker 2 (55:07):
I'm not gonna list all fifty restaurants, but I'm gonna
tell you some of the new ones. I'm gonna tell
you the hospis so VIP. We've got the Bindery Coperta, Mamo.

Speaker 6 (55:17):
McQueen is coming from as Rellis.

Speaker 2 (55:19):
She's gonna bring her Boulder Crepe Therapy Cafe to VIP.

Speaker 6 (55:23):
We've got flag Staff.

Speaker 2 (55:24):
House, La French Rootstock. Mattie Voter's coming, he's our hospys.
Guy Softa is gonna be in VIP, Sushi by Scratch,
Sweet Basil, and Tabernetta.

Speaker 5 (55:35):
You're having a wide representation from the state this year,
and you're leaning into the state. Yeah, and you know
rightfully so because you'll represent you know, the whole kit
kaboodle bass that we are four that is a loaded
VIP that makes the juice work to squeeze alone. Not
to mention there's seminars that go throughout.

Speaker 7 (55:54):
The tap too.

Speaker 2 (55:55):
So the deal with vip it is a three hundred
dollars ticket regular price, although right now there are still
some up for two seventy five, so keep that in mind.
And we made a promo code for kit so stoned
oh off any ticket except the Reedal Wine seminar, so
please use stoned as a promo code.

Speaker 7 (56:12):
That's up.

Speaker 2 (56:13):
You not only get access to those ten restaurants which
no one else gets, you get reserve wines. The wines
and VIP are extra special high end, and we have
four extra tasting seminars.

Speaker 6 (56:23):
We've got wine seminars, spirits I know already, we have
a tequila and a.

Speaker 2 (56:28):
Bourbon and we're figuring out the last two the Argumay wine,
and so you get free access to those seminars. Fifty
two eighty magazine is doing a VIP Lounge this year,
so we're going to have some nice, fancy furniture and
you know, foliage and all that, plus photo ops, all
the things. It's going to be really really fun high end.
VIP also has their own restrooms, streamlined entry, all the things.

Speaker 5 (56:51):
I mean, but at the same time, like it's an
approachably priced event. So this those extra elevated things just
sweet in the pot. But what really gets me you
get excited about having, Like why I'm willing to pay
the extra twenty seven to fifty as someone who's listening
to this right now and it brings it down below
two fifty total using Primot at Stone, is that all
the food, the wine a private shitter. But y'all are

(57:14):
really kind of and I don't have a strong representation
as I mainly stick around Colorado for food festivals, but
incorporating those either training seminars or those like tent based
educational experiences, it's just fun. Like we got to nerd
out with Bobby Stuckey at one just a few months ago,
and you'll learn a lot. Now I'm actively going out
of my way hunting Italian white wines, which is exactly

(57:36):
what I'm sure he wanted us. But I mean, as
tequila drinkers, wine drinkers on this podcast that Chris and
I that tickles our pickle as well, ye you know, so.

Speaker 2 (57:46):
You can learn a little, you can taste a lot,
a lot, a lot, and we want it.

Speaker 6 (57:50):
To be worth it. We are every year we try
to elevate VIP as much as we can.

Speaker 5 (57:54):
I mean, and the chef line up, I didn't mean
and dismiss Cody as you said Tavernetta right, you're playing
the hill.

Speaker 7 (58:00):
It's the best hit.

Speaker 6 (58:01):
It's a really good, strong bunch.

Speaker 7 (58:04):
But yeah, we got forty more.

Speaker 6 (58:06):
We've got forty more.

Speaker 2 (58:07):
So if you buy a first taste ticket, what they're
going right now for two hundred, but you get in
an hour early so it's less crowded. You can have,
you know, full access to everything. GA tickets are one
fifty right now, one seventy five regular price because again
it's all you can eat and drink from so many restaurants.
It essentially helps you figure out where to eat for
the rest of the year. If you just ate at

(58:28):
all those forty restaurants for the rest.

Speaker 6 (58:30):
Of the year, you know you'd be done.

Speaker 5 (58:32):
And realistically, if you think of it, we're doing this
on a Saturday. Afterwards, you can go home, lay on
the couch, enjoy that buzz and belly that you've picked up,
watch the end of the college football set and the
best It's like, Okay, I would have spent that exact
amount of money that I'm spending on a ticket on
fucking just doing dinner with pizza and a salad, right,

(58:53):
you get a hot you get seventy different kinds and
like we mentioned.

Speaker 6 (58:56):
Plus all the booze, I mean much.

Speaker 5 (58:59):
I couldn't agree more that y'all are. I mean, it's
the same trip to do Not. You get in an
hour early with the first taste, you eat everything without bread.
You know, you go in and you fill your gullet
with like twenty bytes that are not bread based, and
then you can relax as the rest of the plugs
come in and you just eat the pizzas and the

(59:19):
bready like things that are served on breads. Like last year,
I think I had seven peanut butter and jelly with cheetah.

Speaker 7 (59:26):
Sandwich is so sious.

Speaker 6 (59:27):
And I was like, this is genius, amazing. They're not
coming back this year.

Speaker 7 (59:31):
It's okay, y'all have but that's what it is.

Speaker 5 (59:34):
And they're boozy, and they have forty you know, like
with forty restaurants, there's something for everything.

Speaker 7 (59:40):
Even mentioned for the veg crowd yep oh.

Speaker 2 (59:43):
We've got a ton for the veggie envy people. And
we don't know all the menu items yet, but the
restaurant tours are aware, like they know how to handle
you know, multiple kinds of customers, and they we have
always make sure we have plenty of vegetaring.

Speaker 5 (59:56):
Okay, realistically, if the goal was let's say you ate
when it kIPS gummy, there's how many restaurants eating you
could clip in three hours?

Speaker 7 (01:00:06):
You, Denise, Denise, I think I had thirty five if.

Speaker 2 (01:00:09):
I wasn't allowed to talk to people, because that's where
I get.

Speaker 7 (01:00:12):
Yeah, you end up having to play politics like hans
kiss babies.

Speaker 2 (01:00:15):
It's fun seeing all these people that I love in
this community so much. But sure, I think if I
chatted less, I could probably do what thirty.

Speaker 6 (01:00:25):
I mean, I don't know.

Speaker 2 (01:00:26):
How do you eat forty different bites? I think that
amount of time plus you got to keep the drinks
going a lot. It is I dare anyone to try
to eat every single bite.

Speaker 6 (01:00:35):
I don't think it's I.

Speaker 5 (01:00:36):
Think I've said I've challenged myself to do it at
d R w R and I haven't.

Speaker 7 (01:00:40):
No, it's damn you can't.

Speaker 5 (01:00:41):
You have to come in like Kobe Yashi or Jimmy Chestnut.
And it's not because you don't have enough time to
do it.

Speaker 7 (01:00:46):
It's because there's so many fucking fights, and you're right, you.

Speaker 5 (01:00:49):
End up talking, watching a little football, chatting with a chef.

Speaker 7 (01:00:53):
You don't want to try to eat everything. But I mean,
with the lineup you've listed, it's pretty good.

Speaker 6 (01:00:58):
How could you ga?

Speaker 2 (01:00:59):
And first case, we've got American elm Bartaco's joining us
are Leak, which I'm really excited about.

Speaker 6 (01:01:07):
And Harrison Black. Okay.

Speaker 2 (01:01:09):
We also have that Top Chef activation again, so we've
got our top Colorado Top Chef alumni chefs cooking with
a Pro Start Culinary team. So pro Start is a
high school training program for culinary and event management all
across the state, and we have connected Josea Rosenberg with
Black Belly, Brother Luck with four By Brother Luck, Carrie

(01:01:30):
Baird with Fox in the Hen, and Manny Berea with
Ryan Barbecue, and they all have essentially adopted a Pro
Start high school class. They're teaching them their dish, they're
making it together. They're like doing a masterclass. And then
the kids come and get to serve with the chef
at the event, which is life changing for these kids.
Some of them get job offers out of it, and
the chefs love being able to mentor the you know,

(01:01:52):
upcoming generation.

Speaker 6 (01:01:53):
It's so fun.

Speaker 7 (01:01:54):
You'll have done something like this in the past before.

Speaker 5 (01:01:56):
We did last year the first time, and it was
so neat because it's very gnomah of you.

Speaker 7 (01:02:02):
It's like, hey, come stars with us for a day
and see like you know, and especially at an.

Speaker 5 (01:02:06):
Age like and we've joked about this before with my ADHD,
I was a terrible student. Had I known that this
was an option at fourteen or fifteen, you're like, Oh,
I love working on my feet, playing with my hands,
being creative and the kitchen environment. Like if I'd have
known that earlier, maybe I'd have been smarter like you
to have a culinary background and a.

Speaker 2 (01:02:28):
Journalism That amazing opportunity and it's really great for any
kind of thing.

Speaker 7 (01:02:32):
That's really fucky. Honestly, what Brooks work with.

Speaker 2 (01:02:35):
These incredible ships and get to know them and be
able to help, you know, make and serve their dish
like it's really meaningful.

Speaker 6 (01:02:41):
And that's what the CRF does.

Speaker 2 (01:02:43):
That's the whole point of all of this, all these
shenanigans I'll lead up to helping the foundation support these
high school kids, support mental health and wellness in the industry.
Angel relief fun grants, you know, like the foundation does
really good work.

Speaker 5 (01:02:57):
I mean, y'all really have high like that, and shout
out to Chef to sure I know works with you.

Speaker 6 (01:03:01):
All as well on the phone spookings.

Speaker 5 (01:03:03):
Yeah, he's I mean, what a great person. So I like, okay,
we know this is supporting, like y'all are doing the
lord's work for the hostile in the industry.

Speaker 7 (01:03:11):
But I'm I'm just kind of envious. I wish fourteen
year old Kip had a fifteen year old Kip. Sixteen
year old Kip had that opportunity.

Speaker 6 (01:03:17):
I know me too.

Speaker 7 (01:03:18):
I was just smoking silver.

Speaker 2 (01:03:19):
So I was twenty six, Like I did not have
that opportunity either.

Speaker 7 (01:03:23):
I'm twenty six now, maybe I should get hope.

Speaker 5 (01:03:26):
Yeah, okay, Chris isn't here to be like, no, you're not,
Like I don't think he's forty, so i'd kind of
got him and saying something, uh.

Speaker 6 (01:03:36):
Yeah, all right, what else we got? We got?

Speaker 2 (01:03:38):
Oh so many the broad horse coming down from the springs,
coming up from the springs.

Speaker 6 (01:03:42):
We've got always the fort.

Speaker 2 (01:03:44):
We've got globe too, Yeah, the board's coming in, got
globe noodle house. Oh hell, we've got Ilmago Chrismit is
coming from Veil. He's a housepees operator of the Year
last year. He's coming down. Johnny Beshamel's a little.

Speaker 5 (01:03:56):
Preview before the new opening, and wash put right next
to Uncle.

Speaker 2 (01:04:01):
Correct exactly that Colonies coming back, Levin Deli's coming, Lose
Italian Specialties, Luchador Chevzuri's coming.

Speaker 6 (01:04:09):
Back, which is great, Mac fam Bossby's.

Speaker 5 (01:04:13):
Right there, You're just playing all of the favorite restaurants.

Speaker 6 (01:04:16):
I'm only on the second page. Jose Abana's bringing his
new Miliche.

Speaker 2 (01:04:20):
Audio bar, so that will be really fun.

Speaker 6 (01:04:23):
Miss Betty's cooking. Alivin Finch is coming. Write cream.

Speaker 2 (01:04:26):
I mentioned Ryan Barbecue, Samosa Shop, Shin Myong Guan Cream
Barbecue always from Aurora Hannah's mind.

Speaker 6 (01:04:33):
Say that again, Young One Korean Barbecue.

Speaker 7 (01:04:36):
You knocked that out of the part.

Speaker 6 (01:04:38):
Robbie is the best. They bring the best food.

Speaker 2 (01:04:41):
Sdgay Steakhouse, Ta Goo's Tequila Whiskey, Tomayo Teachers, Ted's, Montana Girl,
Trompo Bakery, Wild Taco.

Speaker 6 (01:04:49):
Oh my god, we have so many much good food.

Speaker 5 (01:04:52):
Okay, well, then let's lead into that. Obviously a lot
of representation will be here. Do you remember what your
favorite bite was from last year.

Speaker 6 (01:05:00):
Specifically, absolutely not. I think I ate like three things.

Speaker 7 (01:05:03):
You're just working NonStop. That was me in July. It's
like you have like a light sweat and panic.

Speaker 2 (01:05:09):
Yeah, and also like you know, none of the alcohol
thinks in right, like you could nothing.

Speaker 5 (01:05:17):
And you're probably playing on fumes. Yeah, okay, because they
the French team and like that. It was almost like
a beef berjeon or maybe.

Speaker 7 (01:05:24):
Even a steak of bla.

Speaker 5 (01:05:26):
But that may have come from the inspiration for Black
Bollys to say, which today that I'm thinking of that,
but they had it over a bed of mash and
they hadn't served in a little bamboo ramickin or whatever.

Speaker 1 (01:05:35):
I almost had thirty of those.

Speaker 7 (01:05:38):
They're sisters, Sleigh.

Speaker 2 (01:05:39):
They are wonderful, they're good friends. They support us, you know,
every time, and they love.

Speaker 4 (01:05:48):
Being in Via.

Speaker 5 (01:05:49):
I'm just saying, I'm sitting here thinking of like my
favorite bites and from last year, and then thinking of
like my favorite bites from all these restaurants, and you
know they're gonna all bring the hammer because it's a
wonderful way to like you said, showcase, it's where you
want to eat for the rest of the year, and
it's the last hurrah for the food festival season. After that,
we're I mean, we do a fundraising at dinner, but

(01:06:10):
then we're but you're not doing any of these.

Speaker 7 (01:06:13):
You get to eat fifty.

Speaker 5 (01:06:14):
And I'm done, which is a good thing, unless you
want to go to Miami.

Speaker 2 (01:06:17):
We're all, you know, we're all kind of full, and
it's time to settle down.

Speaker 5 (01:06:22):
I need to go to the gym, and I need
to have surgery on Hank the hernia.

Speaker 6 (01:06:27):
Oh my god, Hank.

Speaker 2 (01:06:28):
Before you do that, though, I'm telling you, you also
got to come back to Black Belly because back to
what we're looking at. My god, I have this beautiful
but googe.

Speaker 6 (01:06:35):
Chopped cheese situation right now. You have a bond me.

Speaker 7 (01:06:39):
I gotta steak.

Speaker 6 (01:06:41):
Which onions. It's beautiful City Bakery bread. We got tots like.

Speaker 2 (01:06:46):
Black Belly Market is so awesome. And Luke was mentioning
Beast Nights on Thursdays. I don't know if it's every
other week or every week. They're doing steak freez Nights,
which is so cool.

Speaker 6 (01:06:57):
I mean, they have the best meat.

Speaker 5 (01:06:58):
Shout out to Lara from the New Dinner because I
saw her post about it, I was like, fuck, I
gotta get over there and do that.

Speaker 7 (01:07:03):
Though you know, we've been busy as it be this.

Speaker 5 (01:07:05):
Summer, but autumn weather's right around the corner, and you'll
gonna send us right into it. I think we alluded
to this in the Loss episode of Carna twenty twenty five.
But after the what are you gonna do? Like are
you gonna turn your phone off and take a nap?

Speaker 7 (01:07:20):
Like what are you gonna do?

Speaker 2 (01:07:21):
After it's all day September seventh, I am horizontal girl.
I will not be standing for any reason that I can.

Speaker 6 (01:07:29):
Think of, which is great.

Speaker 2 (01:07:32):
And then yeah, we get ready for the hospites and
I actually get to take a little personal trip, little
anniversary trip with my husband to Italy, which.

Speaker 6 (01:07:39):
Is so excited.

Speaker 7 (01:07:40):
That will be awesome. I'm gonna need you to like
smuggle back agna Lodi for me.

Speaker 5 (01:07:44):
Just put ziplocks in all of your pants and obviously
waste so reasonable.

Speaker 7 (01:07:49):
Okay, yeah, you.

Speaker 5 (01:07:50):
Don't do that when you go to the buff King
Buffet on pocket. Yeah, just take on a little mash
potatoes and rolls and a little she's different right right, Well,
I mean so we do turn and burn you know,
like you take one day off, make sure Bill cooks
a dank meal for you, make sam weight on your
hand and foot. But the hosts we alluded to it

(01:08:11):
a little bit tip of the iceberg earlier. I'll let
you talk about previous winners as well as kind of
how folks can vote, what they're all voting for, and
why it's so much fun to just to be able
to recognize and honor some of our chefs that oftentimes
just get shit on on the internet.

Speaker 7 (01:08:28):
So now we get to use it for good.

Speaker 2 (01:08:30):
Well, not only do we get to it's our annual
awards program, and we don't just highlight the chefs and
the restaurants. We do, of course, but we also highlight
operators from around the state you might not have heard of.
And even the part I love the best back of
House Employee of the Year, front of House Employee of
the Year, the people, the dishwashers, the line cooks, the
people you just you never hear their names.

Speaker 6 (01:08:50):
We're going to shine a light on them.

Speaker 2 (01:08:52):
We also have a Legacy Employee of the Year. This
is someone who's been in the industry for twenty years
or more at the same restaurant for at least ten
that can.

Speaker 6 (01:08:59):
Take are incredible.

Speaker 2 (01:09:01):
We just really want to We want to shine that
light on as many aspects of the industry as we can.
We have a big gala at the steel Ballroom at
DCPA on November tenth.

Speaker 7 (01:09:11):
H It's so much fucking fun.

Speaker 6 (01:09:12):
We try to glam it up a little.

Speaker 2 (01:09:14):
I mean, it's still Denver, it's still Colorado, so you know,
there are hoodies and there are hats, but it is
really really fun. We have a full meal, we have
an open bar, and we.

Speaker 6 (01:09:23):
Get to celebrate all these great people.

Speaker 2 (01:09:25):
So the finalists will be announced after food Line in
mid September, and then everyone will be able to go
online and vote for who you think should win the
hospice and it's a live reveal at the ceremony.

Speaker 6 (01:09:37):
So super fun.

Speaker 7 (01:09:38):
It's the food is delicious at the event. We have
an open bar.

Speaker 5 (01:09:42):
Last year it actually got snowy or icy and I
had a little fun.

Speaker 7 (01:09:45):
So I was like, I'm gonna leave my car here
tonight and be responsible. It's few and far between, but
that is a kick ass party.

Speaker 6 (01:09:51):
And it's on Monday now so that industry can be.

Speaker 7 (01:09:53):
There instead of the day after the election.

Speaker 6 (01:09:57):
Exactly when we moved, we were also a wave.

Speaker 5 (01:10:00):
Everybody was just like sitting there, like just just get
a vodka straight, whisky straight.

Speaker 2 (01:10:06):
We look forward and said, let's whatever be in that
position again.

Speaker 6 (01:10:10):
So we moved it to the.

Speaker 2 (01:10:11):
Following Monday, second Monday of November, and it's gonna be amazing.
I mean, last year we had such an incredible, incredible
lineup of finalists and our winners, I mean Penelope Wong,
Chef of the Year, Pullette, pastry.

Speaker 5 (01:10:28):
Chef, those ladies kind of they smith, They carry a
lot of flat, they carry a lot of like weight
and awards in the community, and some of them be
showcased as well. I mean you can win a package
from Poulette. You'll see a net on Friday Night with
the Traveling Mercy Class and then Penelope, I mean we
could go to lunch there next time too.

Speaker 7 (01:10:49):
I mean you can't beat that through the sticks.

Speaker 5 (01:10:51):
And they're all very deserved winners of years past, and
I'm curious to see who comes about this year, because
y'all even do fun things like Newcomer of the exactly, and.

Speaker 6 (01:11:00):
You become a Restaurant of the Year.

Speaker 7 (01:11:02):
Yep.

Speaker 2 (01:11:02):
And next year we've got some cool contenders who were
just talking about Mary Elson and McLean's new place didn't
open in time for this year's Houspies, But next year,
I feel like I'm we're seeing the future here.

Speaker 5 (01:11:13):
I feel like y'all do more work than certain starred
programs in the community that just add or remove one
at a time.

Speaker 2 (01:11:21):
I am mystified at how small the Colorado Michelin Guide is.

Speaker 6 (01:11:25):
I think it's time for that thing to blow up
because we have.

Speaker 2 (01:11:27):
A hard enough time picking the you know, thirty something
finalists for the Huspies.

Speaker 6 (01:11:32):
Like, I don't know how they're sleeping. They're not working
on them.

Speaker 5 (01:11:36):
I mean real, I try to whittle mine down in
March to sixty eight is a pill. I feel like
the NCAA I was like, maybe we go to one
twenty eight and it's a wonderful problem for us to have,
which is we have a litany or a bookoo of
wonderful restaurants, operators, restaurant tours, chefs and large in.

Speaker 7 (01:11:57):
Part thanks to people like the Beer Foundation in the
Michelin Gun and helping shine a light and bringing more chefs.

Speaker 5 (01:12:03):
To come to the community, but also getting different operators
to open their own restaurants.

Speaker 7 (01:12:08):
I think I can do this.

Speaker 5 (01:12:10):
I know I can, and we're starting to see some
really cool restaurants pop up.

Speaker 7 (01:12:14):
I mean you mentioned it earlier. Barely will be at
I mean I hope that.

Speaker 5 (01:12:18):
I don't know if they opened in time, but I mean,
if not, better up for better for newcomers, like it's
it's just scrumptious, and y'all, y'all are covering the whole
gamut for the industry.

Speaker 2 (01:12:30):
We just want everyone to know how good our food
scene is and to get out there because, I mean,
the data is not not great right now for restaurants.
People are not eating out as much. They're definitely not
drinking as much alcohol, which is kind of where restaurants
make most of their money.

Speaker 6 (01:12:44):
And we just.

Speaker 2 (01:12:45):
Want to remind everyone that if you can police, please
please go and you know, support our independent restaurants scene
because they need they.

Speaker 6 (01:12:52):
Need our love.

Speaker 5 (01:12:53):
I read an article yesterday and reminder, I have holes
in my brain, but it said something like alcohol sales
amongst millennials are from thirty three to fifty something like
that is down like forty eight percent, and they're like
this just hamstrings fucking everybody.

Speaker 6 (01:13:09):
It's the lowest the gap. Okay, so I wasn't crazy.
Fifty sharpest drop in ninety years.

Speaker 7 (01:13:18):
Since the prohibition, yep.

Speaker 2 (01:13:20):
I mean it's kind of it's mind boggling, and I
know you and I are trying to bully.

Speaker 6 (01:13:29):
Can't be responsible, and there's all, you know, a larger part.

Speaker 5 (01:13:33):
We understand that the take home, like whether it's your
paycheck or the cost of groceries, have gone up.

Speaker 7 (01:13:38):
So when Denise is talking about this is a steal.

Speaker 5 (01:13:40):
When you come to this event or go out and
support your local restaurants, it means as much to them
when you pay, you know, when you're a patron of
these restaurants and events, because it means that you're putting
your hard earned dollars in faith in these restaurants to deliver,
and they do it.

Speaker 2 (01:13:55):
It's putting their time and effort and expertise into this.

Speaker 6 (01:13:58):
Event which they don't have to do.

Speaker 2 (01:14:00):
You know, this is a voluntary thing, but to support
our foundation and the future restaurant workers, you know, and
all the ones that already are working their butts off
in our industry.

Speaker 7 (01:14:10):
Yeah.

Speaker 5 (01:14:10):
So whether you are you know, going on Wednesday night
to the wine ceremony, if maybe you're busy on Saturday
because you're headed to us the Buffs Gamer or something.
I think it's Nebraska weekend, but I can't remember exactly
who that bone is and that may be a road game,
I'm not sure. But Thursday night will be Shaking Break.
That is nine restaurants, some of the best.

Speaker 7 (01:14:31):
Bars, actual restaurant food trucks.

Speaker 5 (01:14:33):
Eight of the best bars competing for booies as well. Friday,
we're gonna dine out for good Calls, and then fifty restaurants.

Speaker 7 (01:14:42):
We'll get under the big tent at the Tivoli Quad.
How do people grab.

Speaker 2 (01:14:46):
Tickets to all this genderfoodline dot com?

Speaker 7 (01:14:49):
And if you use promo code Stones, you get ten
percent off.

Speaker 5 (01:14:53):
And what we're gonna do is for the next first
five anyone that was strong enough to listen to this
full episode, because I know a lot, if you send
me a proof of a ticket's vault, then I will
give you a free vate pen from our friends over
at fat Grams so that you can stay playing on
pds or eating.

Speaker 7 (01:15:14):
To your heart's content.

Speaker 5 (01:15:15):
We will give the next five people that listen to
this and send pictures.

Speaker 7 (01:15:19):
You don't have to use up roma cob.

Speaker 5 (01:15:20):
But if you did, I'll give you two pins from
our our sponsors of the pod Fat Grams by Maraaki,
And if you want to just buy your own, you
can go over to Nobodispensery dot com our Nobo goods.
Excuse me, Nobo Dispensery is on nine to seventy Lincoln Street, Denise.
Before we let you out here, I got three questions
for you. What city are you mist looking forward to?

Speaker 7 (01:15:42):
In Rome? Our room in Italy?

Speaker 5 (01:15:44):
Sorry, I've been hitting the pin and snacking, so you're
beating the sandwich Hotits well.

Speaker 2 (01:15:48):
We are doing room and then we're doing an entire
weekly tour of a Bruzzo, the Brutso region.

Speaker 6 (01:15:53):
Oh my god, I'm so excited.

Speaker 2 (01:15:55):
So I don't know all of it, every minute, every roof,
piece of pasta, gelato, pizza, everything you can butt in
my face.

Speaker 5 (01:16:04):
Oh that's and you walk a lot so And everybody
always says I went to Europe.

Speaker 7 (01:16:09):
Bait everything and I didn't gain a found. Do they
say that some people did?

Speaker 5 (01:16:13):
It's usually there's TikTok, That's not what I'm planning on.

Speaker 7 (01:16:16):
No, but they're like, oh.

Speaker 5 (01:16:17):
I walked, and they don't use process goods and I'm like, yes.

Speaker 7 (01:16:20):
Yes, we know, stop rubbing it in. I'm fucking sitting
at home gaining weight in Europe. So y'all gonna have
a hoot in the holler.

Speaker 5 (01:16:28):
What's one restaurant that wants the life you get to
return to social life. What's one restaurant in Denver you're
looking forward to most trying or going.

Speaker 7 (01:16:36):
Out to eat again?

Speaker 2 (01:16:38):
Well, we were just talking about Mary Allison and McLean's
new spot down across the street from Walton Street Cafe.

Speaker 6 (01:16:44):
That's it called again Love.

Speaker 7 (01:16:47):
Yes, it's kind of it's kind of like a word.

Speaker 6 (01:16:49):
Of my list.

Speaker 2 (01:16:50):
That is the next place I'm gonna go when I
come up for air.

Speaker 7 (01:16:52):
You're gonna love it.

Speaker 5 (01:16:53):
And so I was thinking about this, if we did
a group baseball game before the end of the year,
we can take our own food in there, so we
can go grab chicken on the sticks and a couple
a bowl of peanuts to go and just take them
to the stadium and just have a Southern recreation.

Speaker 7 (01:17:08):
I mean, the team sucks, but we want we won
the last.

Speaker 5 (01:17:10):
Time we all went all right, So last question, this
is a shout out to our friends. Have a black
belly market, right, now they're really playing with some very fun,
inventive and creative flavors by not only in their cured meats,
but even in their Wagoo sandwiches.

Speaker 7 (01:17:25):
That we had today.

Speaker 5 (01:17:27):
What was your favorite bite of the three sandwiches and
the cured meats and cheeses. I, honestly, I think I won.

Speaker 2 (01:17:32):
I think it's the bulgogie you know, wag chop cheese.

Speaker 6 (01:17:36):
Situation here is stunning.

Speaker 7 (01:17:39):
It's beautiful.

Speaker 5 (01:17:40):
All right, fine, yours is good, but I thought the.

Speaker 2 (01:17:45):
Beautiful but I mean, come on, this beautiful you know,
gone like you can't eat it.

Speaker 5 (01:17:52):
I mean, no matter what you get at Black Belly
that now they have two locations, one to service us
in the Denver metro area, and then they are honest
they have their tried and true flagship location up in
Boulder and Santo.

Speaker 2 (01:18:04):
They have their Mode to New Mexico also in Boulder Santo,
which is a wonderful spot.

Speaker 5 (01:18:10):
I mean, shout out to Luke for having us today,
Josea and Laura Lauren and do that every fucking time.
Lauren for allowing us to record outside your restaurants. Yeah,
all right, before we go, social media handles, website, tickets.

Speaker 2 (01:18:30):
Denverfoodline dot com Baby and then what is it heavy?

Speaker 7 (01:18:33):
Not baby just Denverfoodline dot com.

Speaker 2 (01:18:35):
No baby, there's a baby, baby baby Denver foodline dot com.

Speaker 6 (01:18:40):
And then Food Wine Denver on Amstagram.

Speaker 7 (01:18:44):
Yeah, I'm so excited. We're gonna have so much fun.

Speaker 6 (01:18:46):
To have a blast. Please join us.

Speaker 2 (01:18:48):
It's a good cause and it is some damn good
eating and drinking.

Speaker 5 (01:18:52):
Yeah, and this year I'm grabbing tickets to the Wednesday
Night Wine because I have never done that one before
and I'm starting to become a fan. Yes, I do
that with my fingers because I don't really know. And
I'll slap a bag of felling It's frodsie in front
of me. I'm not too good for it. But thank
y'all so much for taking the time, not only to
join me at lunch, but for talking about all that
you're the good of the Colorado Restaurant Foundation and the

(01:19:14):
upcoming festivities that are all in support.

Speaker 2 (01:19:17):
Dude, you are the best. Thank you for everything.

Speaker 7 (01:19:19):
Always. We're gonna do this again in November for the hostee.

Speaker 5 (01:19:22):
I love that, and we'll make Chris join us because
he's gonna be pissed.

Speaker 6 (01:19:26):
But we miss you.

Speaker 5 (01:19:27):
Chris, Yeah, those lunch ones are tough when you have
a job outside of hospitality.

Speaker 7 (01:19:32):
But yeah, y'all follow them on social. Be sure to
grab your tickets. They do go quick.

Speaker 5 (01:19:37):
They don't have very many left for the wine tasting,
the food truck Extravaganza, and the VIP. Those always move
first and fastest.

Speaker 6 (01:19:46):
Join us, Join us.

Speaker 7 (01:19:48):
Until next episode. Y'all, Stay high, stay hungry. Cheers

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