October 15, 2025 • 55 mins
It's been a few weeks since it was just CB & Kip sitting down to talk about things going down in the community, so today's episode is just that. We talk about the turn n burn from Joshua Tree, an afternoon in Palm Springs... and a lot of great food in town too.
Then we look to the calendar for the weeks ahead. From fundraisers to fun festivites, we're clipping them all.
This week's Festa Del Chianto Classico is going down at Tavernetta Friday & Saturday.
Next Week - Spork & Compass are hosting an epic collection of Chefs to raise money and awareness for SAME Cafe (Wonderful People doing great things in the community).
October 30th - High West Oyster Fest. We tease our roles for the festivities & what we expect to unfold (long form episode next week with some guests to boot).
November - We're headed to Charleston, SC for the Food & Wine Classic presented by Travel + Leisure, Southern Living & our friends from Food & Wine Magazine.
We get everyone up to speed. Hope you enjoy!
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Then we look to the calendar for the weeks ahead. From fundraisers to fun festivites, we're clipping them all.
This week's Festa Del Chianto Classico is going down at Tavernetta Friday & Saturday.
Next Week - Spork & Compass are hosting an epic collection of Chefs to raise money and awareness for SAME Cafe (Wonderful People doing great things in the community).
October 30th - High West Oyster Fest. We tease our roles for the festivities & what we expect to unfold (long form episode next week with some guests to boot).
November - We're headed to Charleston, SC for the Food & Wine Classic presented by Travel + Leisure, Southern Living & our friends from Food & Wine Magazine.
We get everyone up to speed. Hope you enjoy!
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 fosses
looking behind it are the most important jobs. Talking glog
in nineteenth day, the records on marijuana, and the Walkington
Office and Narconic Division gustually build a small former like
this today they build a pattern.
Speaker 2 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.
Speaker 3 (00:36):
One of the most amazing plants we've ever discovered, the
pot talking, the trippers, the glasshoppers, the hip books, all
gathered in secrecy, and the flying Eye as a country.
Speaker 4 (00:48):
Welcome back, ladies and gentlemen to another week of Stone.
Deputite with your host has always It's me Kip and
in the syndin sit next to CB.
Speaker 3 (01:01):
How are you, Bubba.
Speaker 2 (01:02):
I'm doing wonderful. He had a great week last night
last week and ate some really good food.
Speaker 3 (01:08):
Hell yeah, we're gonna talk about all that and more.
Speaker 4 (01:11):
There's a lot of events going down, obviously, the Festa
dell Kianti Classico is going this weekend. You probably heard
last week's episode with the Queen of Kianti, Carlin Carr herself.
But we also have a doozy of a on the
docket for the foreseeable future. We'll talk a little bit
more about what's on our agenda, what's on our calendar,
(01:32):
as well as what's.
Speaker 3 (01:33):
Been going on.
Speaker 4 (01:34):
Because we've been doing so many interviews lately, we'll recap
kind of what's been going on in our lives as
well as what's been going on.
Speaker 3 (01:40):
In the hospitality industry across the state.
Speaker 4 (01:43):
Before we do any of that, we would be remiss
if we didn't give a shout out to our friends
and our sponsors over at Moroki Cannabis.
Speaker 3 (01:50):
They're our favorite.
Speaker 4 (01:51):
We call them the Hospitality Brands, the official brand of
the hospitality industry. Their fat gram pins are delightful. They
stre like Christopher Reeves, the flower is choice, and ever
since they brought in the Mighty Melts team under their umbrella,
their Genetics book has just really gone through the roof.
They're fucking slaying it. They've launched and fused joints, they
(02:14):
have great concentrates, and they're now launching five ten thread
cartridges as well. I know you can grab all of
the great products across the city by looking up Morocci
Cannabis on Google, go to their website, go to their storelink,
or you could just go shop at one of our
favorite restaurants, Chris. It's Nobo Dispensary right there at nine
(02:36):
to seventy Lincoln Street. You know they've been tried and true.
They've been in the Colorado community for years. They were
up in North Boulder, hence the name. They expanded to
places like Michigan, places in the Midwest, cast Role Country,
places that are seeing their first freeze of the season
and also seeing a six loss football team are two
(02:56):
as well as You can now find them right there
on Lincoln Street. So if you are in the cap
Hill area, you'll love them to pieces. If you're a
commuter that's coming from South Broadway making your way up,
or maybe you're just watching all the games on the
weekend over at Stony's and you need a little reprieve
from pickle shots and two dollars Miller lights, Swing on
(03:17):
down the way, go on over, go see Nobo.
Speaker 3 (03:20):
Tell them we sent you. I don't think they'll give
you anything. They may give you.
Speaker 4 (03:23):
A discount on Morokie pins and products. I don't know,
but I know that they have a great selection, friendly
price points, and they have some top shelf brands like
seven to ten. They've got your dialed ends. They've got
little head big necks, big head little necks. I don't know,
I'm fucking stone. We got to stop smoking pot before
I do the ad raids.
Speaker 2 (03:43):
Yeah.
Speaker 4 (03:43):
Either way, we're high as a Georgia pine and we're
about to have a great episode, large impart thanks to
our friends over at Muraki and the dispensary over at Nobo. Chris,
you had mentioned that you've been eating well in the neighborhood.
I assume it's beyond just Applebee's or Texas Road else
what you've been up?
Speaker 2 (04:00):
Who? Brother?
Speaker 3 (04:02):
Uh?
Speaker 2 (04:02):
Yeah? Over? I mean I guess. Shoot, the last time
we talked, we were talking with the Queen of Kianti, Yeah,
the Tabernetic, So we really didn't cover what we've been doing.
What was it? Uh? I guess we've been so okay.
So now I've been to Saigon Noodle House two times
within like the past like three week so long. Yeah
(04:25):
yeah dude, uh And now like Phoe Sizzles to go
to so just enjoying that PhoX sizzle.
Speaker 4 (04:33):
It's just so damn good and it's so a preachable.
I feel like Edgewater is starting to really find the
groove and a casual food fit like situation like Gladys
or Gladys.
Speaker 3 (04:43):
The vegan spot Fox Hard.
Speaker 4 (04:46):
You know, I tried and True Sandwich in Tessa Conjo
for the Ethiopian vibes and hell, they.
Speaker 3 (04:51):
Even got fucking desserts, Like you can't go wrong over
there at Edgewater. But yeah, I feel like long, he's
right at home in that location.
Speaker 2 (04:58):
Yeah, and then really, you know, this past weekend was
my anniversary. Oh congrats, Yeah, maybe a year, so we
celebrated a little bit. But we went to the Poulett
pop up at the King Arthur store. And I guess
the King Arthur thing, it's all just one big pop up. Yeah,
Like that's not gonna be.
Speaker 3 (05:19):
Neither there through the end of the year.
Speaker 4 (05:21):
And I believe that Poolett has announced that they will
be there during the weekend drop off boxes and maybe
a little PRN purchases as well.
Speaker 2 (05:28):
Yeah yeah, dude, but the store is actually great, So,
like I highly recommend for any like baking enthusiasts or
people who are just like looking to get out and
get some delicious pastries. Do the pre order thing you
can get like the kind of smaller package and the
nice thing is like I think we had gotten like
(05:49):
maybe it's like I forget the assortments they have, but
I think they're like a couple of more sweet pastries
or you can go like the savory route, but then
when you get there, they have extras available, so they
bring out specials, you know. But the actual shop itself
was pretty cool, Like they've got tons of baking equipment,
(06:11):
anything you could ever need. So it's a it's a
really cool little deal they got going on down there
in Rhino.
Speaker 3 (06:18):
Hell. Yeah, so you've been eating good in the neighborhood.
Speaker 2 (06:20):
Yeah, but that's not it. I finally got to go
to U and I know, I mean, like, I'm sure
people are like Jesus Christ, are they sucking that sucking
that teat again? And we are because it is so
good like everything, you know, I went in there, obviously,
I guess maybe my expectations we're just right, like obviously
(06:44):
hearing from our friends that, oh my god, it's a
great experience. Everything's good. I was really I was almost
I was almost looking for something that was wrong, and
there was nothing wrong because I started with the muffeletter
martini and.
Speaker 3 (07:00):
From there you're just cooking with grease, Oh.
Speaker 2 (07:02):
My god, and I love you know, and it speaks
volumes to like Mary McLain like they.
Speaker 3 (07:09):
And John David.
Speaker 2 (07:11):
Yeah, like good good people hang out around those two.
And so like the weight staff. You know, if you're
if you've been to yacht club several times, you'll notice
a lot of familiar faces. And their weight staff is
just so kind and attentive and fun. It's a very
relaxed atmosphere, and I think it matches the cuisine perfectly.
(07:33):
And I will say, like every dish we had was fun,
and it reminded me of home, you know, it reminded
me of like like the blue cheese tart. While I
may have never had a blue cheese tart growing up,
I mean I've had many of Southern style of tarts,
and that thing is phenomenal.
Speaker 3 (07:52):
It really, it's just fucking great.
Speaker 2 (07:54):
And like you know, I was expecting. I was thinking, like,
oh man, is this gonna be like super pungent, you know,
really that like blue cheese bite. But it's not. It's
a little more mellow than I expected. And I like
it because you still get you still get the taste
of the blue cheese, but it's not something that like
overpowers you and like kills everything.
Speaker 4 (08:15):
It's almost got a sweet flavor to it where you
can even mistake it for a dessert dish.
Speaker 3 (08:20):
And I think that may come from the tomato.
Speaker 2 (08:23):
I don't know, the chutneys and the pepper jam and
all that. That stuff is dynamite. But yeah, I want
to say, I feel like there's a little bit of
cream cheese in there. Yeah, it's you know, it's fucking good.
But yeah, I loved the chicken on a stick obviously,
and then we got the hot and sour catfish. Yeah,
(08:44):
and yeah, that one was just that one was great.
And you know, there's I don't know, I guess there
might be some people in the camp of like how
they like their catfish breaded. You know. I was always
more of like a cornmeal like very uh yeah, and
this one was was a little different. But it was
fried perfectly, and the hot and sour sauce was so good.
Speaker 4 (09:08):
And you know, some folks, it's kind of like for
those that know Louisiana culture and cuisine, it's like the
there's the midden doors where it's so thin that it
almost curls up on itself when it's fried. There's a
little more oomph to these, and then obviously with that
pepper jelly underneath. It almost reminds me of the Katahota
catering when they would give that to you with the
Budhan Marty gras U boudan kinkeke. It had that kind
(09:31):
of same vibe to it. But they've really found a
great way to channel flavors from home and inspire them
into kind of a new age cultural dish over here,
like the shave Brussels salad or the shave collar green salad.
Speaker 2 (09:46):
Oh, we got the beet salad, which was out of
your beat sky, so that's Steph wanted it. But it
had like those I'm guessing those are like ben a chips,
like seeded kind of like crackers. We had the bread,
the rolls, so good, so good. But I will say
the one okay out of everything. I mean, obviously I'm
(10:07):
giving it like a nine out of ten okay, just
because I think me being from the peanut capital of
the world.
Speaker 3 (10:15):
The boiled peanuts didn't do it for you.
Speaker 2 (10:17):
So I loved the broth, Yeah, I loved everything about
that broth. Yeah, like lemon pill and stuff. But the
one thing is is, like you know, I don't know.
I like the I like the bowl of peanuts to
be a little softer, you know, Like I feel like
it needed a little bit more time in the juice
because I like them when you like back home, when
(10:39):
you get them.
Speaker 3 (10:40):
They almost like the shell collapses.
Speaker 2 (10:41):
Yeah, like like if you were to pop it like this,
it's almost like they're coming out and they slide out
so easily because it's so like water logged.
Speaker 3 (10:49):
It's fair.
Speaker 4 (10:50):
Do you not throw them in the mouth to crack
the shell and get the juices out of it?
Speaker 2 (10:54):
No, I do. But I felt like these shells weren't
like as bull yeah, like like I like the soft
where sometimes like you may just eat the fucking shell
back home, you know.
Speaker 4 (11:04):
Yeah, there's some savages like that. I usually put those
people on the pre crime watch list. Shout out to
the minority port But at the same time, eating the
shells a little bit crazy.
Speaker 3 (11:12):
But but these they are there's a little bit.
Speaker 2 (11:14):
I still loved all the flavor. It's just like, let.
Speaker 3 (11:17):
Them sits for a little longer.
Speaker 2 (11:19):
Yeah it's fat, Let them soak that up a little
bit more. Well, you were.
Speaker 4 (11:22):
Eating well, and I I tried to do the same
since we've been together, we haven't really talked about a
bunch of personal stuff. I try to do a vacation
in that backfired. And for those that know and those
that don't, we have lots of fucking dogs at our
house and every now and then we come up with hiccups.
So I was out in Palm Springs Joshua Tree area
for all of like twenty hours, like was excited, trip face,
(11:44):
smoke a bunch of dope and hang out in animal
sanctuary and eat a bunch of ink food.
Speaker 3 (11:49):
None of that fucking happened.
Speaker 2 (11:50):
Okay, but give us like I mean, okay, pre pre
incident when you got there.
Speaker 4 (11:55):
What so you get the springs and we were the
vibes were high. So we went into Palm Springs before
going out to Joshua Tree. We were staying at an
animal sanctuary. They have it's called Kaleidoscope whatever. It's like
if Boho met Meth. It's like they've redesigned RV's and
double wides and like all decrepit buildings. And then these
(12:18):
couple has saved a bunch of animals like ostriches and zebras,
mini horses, EMUs, like birds and dogs galore everywhere, but
there was also that led to like, you know, shit everywhere,
and then also just like desert life and I you know,
for those that maybe come from Phoenix or the Arizona
(12:39):
area or the East California area, maybe like, yeah, bitch,
that's what we have. Like you know, it just kind
of looks like it looks like a scene from Trimmers,
but with a bunch of rescued animals. So the ethos
is gnarly as fuck, and how you see it online,
it's portrayed.
Speaker 3 (12:55):
In like a real like boho chic vibe.
Speaker 4 (12:58):
They have like a natural pool that fillters out for
any of the dogs that want to drink out of it,
or sometimes some of the animals will try to get
in the pool so that it's not chlorinated or anything
of that nature, so it's safe for them.
Speaker 3 (13:11):
But at the same time, it's a little bit dingier
than your thought.
Speaker 4 (13:14):
But luckily, says Sadly, we were only there for a hop,
skip and a jump. But Palm Springs was a cool place,
like that main drag. I I've never seen so many
banana hammocks in window shopping and like nipple piercing locations
and like fish net tops and like I could have
gotten a whole new outfit or attire if I was
(13:36):
going out there for pride or whatever. Ye community, yeah,
very LGBTQ forward progressive style, like the flags are everywhere,
the shops all are like here where this banana hammock
that goes over your shoulders like the bor.
Speaker 3 (13:52):
Rat, you know.
Speaker 4 (13:53):
But we stopped and had some snacks at like an
old world restaurant like Italian Vibes and just ate kind
of some fresh veg produce, and then we were headed
out to the desert. Sadly we turned around, but by
being here we had the pleasure and luxury to kind
of do some cool stuff in the community. Everyone knows
that we work with Eat Denver or I work with
(14:14):
a Eat Denver shit Chris. We make Chris work for
us too. He does a lot everything from heavy lifting
to having fun. But we had an event when I
got back. Luckily I was able to get back in
time for the American Lamb Board. They do a bunch
of different events in Denver and in Colorado across the year. Well,
they did a butchering tutorial with the team from Black Belly.
(14:36):
Shout out to Chef Kelly. She butchered this thing in
like forty minutes. And if you don't know, Black Belly
has been recognized by the Michelin Guide. They have a
green star because of what they do and using all
aspects of yeah veg produce like fermentation as well as meat.
So they were showing a litany of different chefs from
(14:56):
across Colorado and Denver, how and what you know the
process of butchering. And then the team the other chefs
that wasn't Chef Kelly as she was butchering, had prepared
a whole lamb meal. Chris, I've never I needed a
nap at eleven thirty one?
Speaker 2 (15:14):
Am is Chef Kelly like a member of this.
Speaker 3 (15:18):
The Black Belly team?
Speaker 2 (15:19):
That okay?
Speaker 3 (15:21):
And then so so did.
Speaker 2 (15:23):
You get to see him butcher a whole lamb?
Speaker 4 (15:24):
Oh?
Speaker 3 (15:24):
Yeah?
Speaker 4 (15:25):
Sat there and they brought out like lamb carpaccio with
capers in this little like olive oil. It was so
salty and like rich and delicious, but not too gamy
because they used like the backloin.
Speaker 3 (15:36):
Or the under whatever.
Speaker 4 (15:38):
Dude, I do too, And obviously oftentimes we only see
it represented in like rare fashions are regularly Mediterranean cuisine.
I know, Coperta, Cheff, Kenny Minton and Paul and the
team over there always have some fun inventive ways because
they're in that same camp.
Speaker 3 (15:54):
H shot.
Speaker 4 (15:55):
We're kind of like SVP and Sanford Steve. You have
a dog chowing down in Barton in our background. But
the Black Belly team, they obviously, I mean they have
a fucking lambs that are you know, their mascot and
their logo. They know their way around the fucking game.
And they just served up the greatest meal.
Speaker 2 (16:13):
Ever what you have.
Speaker 4 (16:15):
So they did a lamb neck pasta. So the pasta's
made in house and then the lamb neck it almost
has like I felt at first without.
Speaker 3 (16:22):
Reading the menu.
Speaker 4 (16:23):
You know, I'm not a reader, Chris, it almost like
pulled apart, like a slow cooked shoulder of like you know,
like it was like threaded meat and it just like
tossed in this pasta.
Speaker 3 (16:34):
It was so.
Speaker 2 (16:35):
Goddam What type of pasta was it? Like?
Speaker 4 (16:37):
Tag like a riga, a rigatini, A rigatini like almost
like a thin long boy. It looks like a ZD,
but a little bit it looks closer to a Wiener
than a ZD. You know, thin, you know, look curves
a little the left. But it was delightful. And that
was after having.
Speaker 2 (16:56):
So was the lamb like just kind of like a
stewed kind of in the.
Speaker 4 (17:00):
Coosta, and they tossed it almost like a pulled pork
its shoulders.
Speaker 3 (17:04):
Similar like lamb neck.
Speaker 2 (17:06):
I feel like that's kind of how like you know
when there's like rabbit papara deli or something like, it's
kind of like that.
Speaker 4 (17:13):
Yeah, And then they said they every aspect of the
meal had some sort of lamb in it. They had
a chickory salad with a lamb vinigarette where they kind
of used it in that emulsification process and maybe it
was just like rendered down fat whatever it may have been.
Oh no, no, I'll tell you what they used the
lamb fat for. They made fucking donuts with them, Chris,
and then made a glaze with lamb fat and mixed
(17:37):
in with the donuts. It was ungodly. Then they did
a full i mean leg of lamb a fucking The
thing was it came in upon the size of like
it looked like a Thanksgiving turkey and it was just
one bone right there in the middle and you just
grabbed pincers and pulled it off, and it had like
a darker hue to it from like I guess the
(17:58):
roasting process. It was so savory. And then they had
a tender loin right there, just sliced thinly, looked like
a New York strip, almost like a perfectly like cooked
piece of pork because it almost had like not that darker,
richer red but a little bit lighter but with a
pinker hue in the middle, and then just a zoo underneath. Chris,
fuck me. And then they had vegetables, but yeah, I
(18:22):
don't need.
Speaker 2 (18:23):
A vegetable unless they're roasted in like lamb fatter.
Speaker 4 (18:26):
They probably fucking were. Obviously I ate them, but I
didn't take pay too much attention to them. They're like
cauliflower and BROCCOLI's. And then they had just like almost
like a non that they used with some of their
leftover sourdaugh because again Black Belly is so great at
repurposing ingredients. And it was just me Kristen shout out
to Boss Lady, some friends of ours from the American Landlord,
(18:49):
some folks from Toast, the POS system, and then a
fuck ton of chefs from across Denver and We just
sit there and talk about everything from like the pain
points in the community to what they're doing in their
kitchens for autumn, how life is going with you know,
kids in school, like everything. And it was just nice
to have like a down to earth conversation with these
(19:09):
chefs without it being stress filled or anybody on the record.
It was very It was a nice way to come
back from a shitty situation and just kind of feel
like at home and at peace. And it just I
can't thank the Black Belly folks enough. I can't thank
the American lanmdbord Buckner family ranch who does a lot
of the ranching here in Colorado. For those that may
look for lamb, a lot of the chefs know them.
(19:32):
But and then everybody for letting me have a seat
at the table to listen and just chat it up.
Speaker 2 (19:36):
Dude, It's crazy. I feel like men Maybe I could
be off base, but I feel like, you know, five
to eight years ago, I felt like there was more
lamb on menus around town. And I'm not sure. I mean,
but you know, because Colorado is known for its it's
got good lamb, and I don't know if whether it's
(19:59):
like one of those things that doesn't get ordered enough.
But I feel like I used to see lamb on
menus more often than I do now.
Speaker 4 (20:08):
And I wonder if it's you know, I don't know
the specifics around price point or menu curation.
Speaker 3 (20:13):
I know that there's a lot of companies that help
you with.
Speaker 4 (20:15):
That, yeah, whether it's like design or like price point.
But that's you know, something we talk about often, and
that's something the Lamboard and local ranchers are trying to do.
Speaker 2 (20:24):
Is rack a lamb.
Speaker 3 (20:27):
I mean for the home chef.
Speaker 4 (20:29):
It oftentimes maybe a little bit priceier to go to
Edwards or something of that nature, but you can find
a really choice cut of them there. And I mean,
I want to make that carpaccio so fucking bad. They
did a Lamb shank croquette as an appetizer to Chris.
Speaker 3 (20:44):
It was just like a square of like fried in US.
It was great.
Speaker 4 (20:47):
And that wasn't the only thing I ate really really well.
I also had a business meeting for the Portuguese product
over at Suvipa Taie.
Speaker 3 (20:57):
Look, I get it.
Speaker 4 (20:57):
People are going to promote on social media places that
they get free meals or they get paid to go
eat are places that are esthetically pleasing with gorgeous chandeliers,
and there's a litany of those restsdelier. Yeah, everybody loves
a nice lighting scenario, so you can take your pretty
pictures and do your selfies. But there's a restaurant called
Suvipa Tie that's on South Federal, just across the street
(21:20):
from like Tony Fah. It's my favorite Thai restaurant in
the city. And we've known them for a hot minute now.
A couple of years ago, we did you know, the
uh the receipt kind of campaign where you go in
for the holidays and you leave like a thousand.
Speaker 3 (21:38):
Or two thousand dollars on top of a sixty dollars
tab and you film it.
Speaker 4 (21:43):
Well, we didn't film it, but we still fucking did it,
and we did it with them because it's a family
run operation. And you know, Mama Bears what I call her.
She's seventy two years old. She worked at Dia until
nineteen ninety five, ninety six, ninety seven at the Times
Elude me late nineties, and then she got asked to
come help the rest of the family at the restaurant.
(22:05):
And so she was telling me when we were in
there this week or last week that she's gone from
working six days to working five days or four days
a week, and she's just so excited to get the
occasional Friday off. And it's a family run operation man.
And they have this holy basil chicken dish that goes
(22:26):
over like a crispy noodle and it's got like a
broth that surrounded it with veg and it's a crumbled
chicken of fried basil leaves on top. It's and that
plus the green curry. It may be the best. And
I don't use the B word, but in my opinion,
it is my favorite Thai restaurant in Colorado. Like I
(22:49):
know that there are some that get accolades in the mountains.
I know some are on lists and magazines. I know
influencers will suck the dick of you know, places downtown.
But if you're looking for actual good food and you
listen to this podcast, heed my advice Suvipa Tai s
u v I p a Thai food, it's that. And
(23:11):
then I like Farmhouse Tie which is out in Lakewood.
That's my second runner up. But I tell you what
they if you order medium instead of mild as a
person that looks like you or I, you know, not
as tan as some of the other people in the world.
Speaker 3 (23:26):
They're like, are you sure? Are you sure?
Speaker 2 (23:28):
Do you go medium?
Speaker 4 (23:29):
I went medium? And my business partner that was having
lunch with me was like, and like, we drink a
lot of water, it'll pack a punch.
Speaker 2 (23:43):
Oh that business far Yeah, yeah, that's not that's not
a good pulse check on the spice level. Did it
make it? Were you getting the sweat on the head
around top of.
Speaker 3 (23:57):
The head where you can feel it in the hair?
Speaker 2 (23:59):
Love that?
Speaker 3 (24:00):
That is my It's my favorite.
Speaker 2 (24:02):
Like if I could get my heat off any dish
to just go through the.
Speaker 3 (24:06):
Hair, I feel like it's like a cold sweat.
Speaker 2 (24:08):
Oh man, I remember that. I remember though, like uh
in the younger years when I was dumb and stupid
though going and getting something and typically the spice that
gives me that head. Dude, you get that on a
cold evening and maybe step outside one night's burn a heater.
I mean, like the cool air coming across the head
(24:34):
of a long dart and boy it is it's damn
near Nirvana.
Speaker 4 (24:38):
Yeah, and you feel like it's got the euphoric feeling
of chewing five gum, but also with a finger in
your bomb, getting a blowy. It's all of those things together.
And if you're not a fan of that, think of
like when Harry catches his hair on fire and home alone,
or his head and the scalp is scolding, but then
he buries it in the snow and that euphoria of eve.
(25:01):
That is the same feeling that you're talking about.
Speaker 3 (25:03):
And I couldn't agree more. It's fucking great. It's God.
I mess lung darts.
Speaker 4 (25:07):
We got to get the fuck out of Colorado so
we can smoke more of them. But that wasn't my
last great meal. My last great meal was I went
to Uncle wash Park. I wanted to give a shout
out to Chef Tommy Lee for inviting us to come
celebrate with their family. They kill it and now that
(25:28):
it's autumn weather, they're gonna be one in, one out.
But the wash Park location has the sushi. But I
just face fucked some toro, a little oonie, got my
sweat on with the Dan Dan and then I'll show you.
We'll we'll drop all these pictures. Well, the first one
we got to post is the lamb Ones. But I'll
(25:49):
get all these posts up in a couple of weeks.
We've just kind of been behind, and Instagram is not
what it once was. It's just kind of lackluster these days.
So I don't rush to it. I just want to
make sure that we give our flower. Two folks that
are doing great shit in the community and nice folks
that have invited us to join them at dinner at
their tables.
Speaker 2 (26:06):
Question about Uncle wash Park, What's like, I haven't been
there in so long, and like, you go in there
the other night, like got me and stuff talking about it,
and I was just curious, Like you can't make reservations, right, Yeah,
oh you can, Yeah, you can make reservations.
Speaker 4 (26:26):
And then they also take walkins at the bar. Yeah,
they have a very long bar that's both like noodle
facing and then sushi facing. Shout out to Steven and Alley,
friends of ours, Go Dogs Hill State. They weren't there
when we were all in there that I think they
may be on vac. I saw Stephen tongue fucking slice
of pizza, so I don't know who he is, but
(26:47):
they're great sushi chefs. They joined the team earlier this
year to kind of help because not a lot of
Americans eat the ramen or the fuh or the spicy
or bro hot broths and the warmer months. But it's
fucking piping in autumn. I wasn't the only turtleneck in there,
our sweater, you know, Like, so it's gonna be like
one in, one out, and it's bigger than the other.
Speaker 2 (27:09):
Uncle.
Speaker 3 (27:10):
Yeah, but I would.
Speaker 4 (27:10):
Say chancing it on a walk in is a little
bit precarious, especially if you're gonna drive over to the
wash Park area.
Speaker 3 (27:17):
Yeah, I mean for us, we're on the west side.
Speaker 4 (27:19):
But at the same time, they have the Uncle in
Low High, but it seats fewer folks, but they still
have same banger menu without the soush. Either way, you
can't go wrong. And then also I also went by
Smoke and had a Baja Blast frozen cocktail. I mean,
fucking heaven on Earth, Chris. It's totally not good for me.
(27:40):
But at the same time, I'm in the process of training,
so I need a cold reprieve.
Speaker 2 (27:45):
Every now and then. Okay, rank these three drinks.
Speaker 3 (27:48):
Okay, do it.
Speaker 2 (27:49):
Let's go h Edgewater Beer Garden, Froze, Smoke, Baja Blast,
and this one's just gonna be a curveball Lafitte's Purple drink.
Speaker 4 (28:01):
Okay, so the sugar level is highest in the Baja Blast,
and that's saying.
Speaker 2 (28:06):
Something because we aren't worried about you.
Speaker 3 (28:07):
It is like straight sugarfoot. If I'm gonna power rank them,
I'm gonna go.
Speaker 2 (28:13):
Or should you do a fuck Mary Kill?
Speaker 3 (28:15):
I could fuck Mary Kill. I would fuck the Baja Blast.
Speaker 4 (28:18):
I'd marry the Lafitees, and I'd kill the Froze just
because the froze is good, but the other two serve
more like you get a sixteen ounce or at smoke
for not even the same price. It's cheaper than the
froze and the basil. Sometimes they'd leave it off at
Edgewater Beer Garden. And then sometimes it's a little too tart,
(28:40):
like it gives you a little bite in the jow,
which I don't hate. But on the summertime months it's
a little nicer. But now that we're into autumn, you
don't mind that sweetish hue. But nothing will ever compare
to a Lafitte's Purple drink. And if you don't know,
I don't trust you at all. Anyway, Lafitte's Purple Drink
is the greatest cocktail on this God's Green Earth or
(29:01):
blue Earth, whatever time year it is.
Speaker 2 (29:04):
Yeah. Also like I'm kind of uh, you don't need
to serve frosee in a wine glass? YEA, yes, like
a spritz, Yes, I get it, an apparol sprits you
have like to serve that to me in like a
wine glass.
Speaker 4 (29:20):
And I guess they don't want it to melt on me.
But I feel like I'm losing ounces because they're losing
a lot ounces because they're being way too civil. Like
there's two sized pores that smoke. You get the little
guy that comes in a mason jar or a big
boy that comes in a pint.
Speaker 2 (29:35):
And if it melts on you, it means you're drinking
it too fucking slow anyways, And they.
Speaker 4 (29:38):
Serve theirs with a boba straw. So if you have
the required material, brain free city. But at the same time,
if you're a deep throat champion like yourself Christ in Heaven,
it's great.
Speaker 2 (29:50):
I bet I could suck down there like.
Speaker 3 (29:53):
Like nobody's business.
Speaker 4 (29:55):
But yes, Lafites will always remain the alpha and the
omega and my opinion, but we're biased. We come from
the South. We moved out here fifteen years ago.
Speaker 3 (30:04):
What fucking we know?
Speaker 4 (30:06):
You know God exactly, but I do know that Baja
blast fucks. Also, chefs don't like it, they say it's
too sweet, but I like it and that's all that matters.
Speaker 2 (30:15):
Dude. Uh. Also, we got to shout out Jackson the October.
Speaker 4 (30:21):
Well, that's our next segment is things coming up, not
things that were in the past. Let's talk about things
coming up. You want to do the jacks tell them
what you're about to get into.
Speaker 2 (30:30):
Oh man, I might have bitten off more than I
can chew here. But at the same time, you know,
like we're all this day and age, we're all about
participation trophies. So I'm okay, but we are going to
support what is it the High West oysterer fest Fest
And it's.
Speaker 4 (30:49):
Not called the Shock and Fuck as many times as
we say it. They're not changing the name. But it's
to benefit Sophie's neighborhood, which, for those that don't know
it actually ties back to earlier conversation. Lauren and Josea Rosenberg,
founders and owners of Black Belly. Their daughter has a
rare muscular disorder or disease, and they started this foundation
(31:16):
to help with research to you know, to fund research
to see if they can find a.
Speaker 3 (31:22):
Cure for this disease. I won't go into the details
about it. We would love to. We're gonna get Lauren
and jose on the pod.
Speaker 2 (31:28):
To talk and more to take best to hear it
from them.
Speaker 3 (31:31):
Yeah, but we're shucking in fucking for a good calls.
Speaker 2 (31:34):
Chris, dude, we are and our ask Oh my god,
it's gonna be so bad. But like you actually you're
in a better You're in a better position than I am.
Speaker 3 (31:45):
I don't know if that's true what you're doing, Chris.
Speaker 2 (31:49):
So I guess like so I'm shucking and which I've
shucked a bunch of oysters in my day, but I'm
I don't do it for like, I don't in and
shuck oysters, if you know what I mean. And most
of the time too, like you know, it's whenever I'm
like going home, like around the Christmas months when everybody's
(32:11):
eating oysters, you know, I would get out there and
shuck for the family. But I wasn't on a clock,
you know, and I wasn't competing. I was just taking
my time, like you know, people bitching about it, wish
you're just give me a second.
Speaker 3 (32:26):
I'm not a pro.
Speaker 2 (32:27):
Yeah, And I mean I get them here all the
time and shuck them. But again I'm not like.
Speaker 3 (32:32):
Year's many a time.
Speaker 2 (32:33):
But I'm not like, oh, let me fucking hustle a minute, yeah,
because then it just gets it gets absurd too, and
then like your friends may be like, oh dudelet just
churn them out. No, not for me. Also, I really,
I mean I'd come close to like throwing one through
(32:55):
the palm, you know. I mean, you gotta be careful
around those things.
Speaker 4 (33:00):
Yeah, And you know, shout out to Dave and Dana
Query and the Jack's family. They've been the ones that
have put on the High West Oysterfest for a couple
of years now and always benefiting local you know, nonprofits
and fundraisers that are for a good cause and it's
all for a good time and good calls. So it's
not like invite us in to take it seriously. But
(33:23):
I will say, well, I fare better than you, maybe
only because what's gonna happen is if you just kind
of go, you know, tortoise hair, you're gonna get through
a few. Maybe you can steal a couple off of
another competitor's Yeah, I would too.
Speaker 3 (33:39):
We're not here.
Speaker 4 (33:40):
We're playing for keeps and personal glory. My problem is
that I talk so much shit, whether it's about influencers,
the journalists in our community, shitty restaurants. I have now
bitten off more than I can chew for another time.
Speaker 3 (34:00):
Off to without throwing up.
Speaker 2 (34:02):
Yeah, that I'm gonna throw up. That would be I mean,
I don't know. Man.
Speaker 4 (34:06):
We'll talk about the challenge next week with our goals
that we've set for ourselves and how the community.
Speaker 2 (34:12):
When were we up there last though, it was.
Speaker 4 (34:14):
What two years ago when we were taking pictures with
the mollusk and watching like those very obest people just
putting down like six dozen.
Speaker 2 (34:21):
And yeah that was also also let's have some Keith
at this event when they're you know, when you can
come up and get oysters, like let everybody get a
piece of the pie. But I will say.
Speaker 4 (34:32):
Those so little Keith out of that one table we
were all everybody was like, oh man, they can't keep
enough ready for because it's all you can eat for
everyone else that buys tickets and just comes for a
good time and a good cause. But if you're one
of those see you next Tuesdays. Aka a cunt that
just grabs a whole tray of them and takes them
back to your table of fairal humans.
Speaker 2 (34:54):
And it just continues to grab trays and stack them. Yeah,
don't do that.
Speaker 4 (34:57):
You ruin a good time for everyone. It's like the
person that peeces in the pool at a birthday party.
Speaker 2 (35:03):
Yeah, it's not fun. But I will say the things
that hot me about your situation is just watching that
go down, Like it's just like it's not even you know,
eating competitions in general, watching some of those go down,
it's kind of like, eh, but like these are oysters
(35:24):
and remember it was, yeah it was, and you know,
like there's just the whole there's so many points where
you could go wrong because you got the whole smell
of oysters, which is not a bad smell, but if
you're sitting there fucking slugging them and you're just getting
full and then you get that strong whiff of just see.
Speaker 4 (35:44):
Or if it goes down wrong, yeah, and it's like
those that nasal drip or like if you get that
kind of vibe where it's like and they just it's
gonna be a shock reaction where it's going to bring up.
Speaker 3 (35:55):
All of them.
Speaker 2 (35:56):
I will say, though, Yeah, I think I think that
really your worst You're worst in me is a burp,
if you burp at all and you get a little
bit of that seawater coming back up your donzo. But
my fear though is like if you go and you
go like on stage or something like, there's a lot
(36:18):
of people who can't handle it, and if they see
someone throw it up, if they throw up and then
it just starts with that, I don't know. But if
it just starts a chain reaction around the whole event,
everybody's just.
Speaker 4 (36:31):
Or if I accidentally vomit up on all of the oysters.
So for those that don't know, the record and the
eating competition is timed differently than the shucking.
Speaker 2 (36:40):
Because ninety seconds.
Speaker 4 (36:41):
There's ninety seconds for the eaters, and people are just
finger blasting those things, throwing them down their gullet. And
so I've been practicing. Chris has been shucking for me.
Dave has given him some tips. But Dave also gave
us some insight into past year's competitors and the winning
from the winner from last year, eight one hundred and
twenty seven oysters in ninety seconds, which is so vile
(37:04):
it makes me want to throw up just sitting here
having a conversation with you. But I just knocked back
seven and ten up there, so if I can stay
that pace, I would be somewhere around sixty three, which
is a formidable number.
Speaker 2 (37:15):
Have you thought about the cut method that was disgusting
the cup method, because it's almost kind of like, you know,
I pictured, that's like the I picture like cocktail or
something like cracked eggs.
Speaker 4 (37:25):
Yeah, it's and it's like do you remember the nineties
when like people are like, oh, I'm working out cracking
eggs and just slugging them.
Speaker 2 (37:31):
Yeah, I'm not that guy.
Speaker 4 (37:33):
But I will be on peds And I explained this Todave,
So I'm definitely gonna puff abnormally tough, like I'm gonna
be higher than bird pussy at this event. And then
I'm gonna eat a xanax about ten minutes before I
go on. And for those that like to abuse pharmaceuticals,
such as myself, what the xanax does is it turns
off the radar. So when the stomach says hey, no
(37:56):
more to the brain, the brain is not taking any calls.
Speaker 3 (38:00):
It's like do not disturb.
Speaker 4 (38:02):
Yeah, and we usually do it for like dim sum
on Sundays, after a banger of a Saturday, We're like,
let's go in there and just fuck up soup dumplings
and some boughs and some you know, shoe mine without thinking.
Speaker 2 (38:13):
About it next so you know you're eight the hole.
Speaker 3 (38:16):
That is true. We have done exactly that time.
Speaker 4 (38:19):
We ordered the crabs and the lobsters for no reason
other than we were all barred out.
Speaker 3 (38:24):
It was a terrible idea.
Speaker 4 (38:25):
But I'm gonna eat a small amount, just enough to
trigger my stomach not being able to tell my brain
so that I can go for gold, like I am
going to do everything in my power to put my
best foot forward and make us proud.
Speaker 3 (38:38):
But there's a ninety two percent chance that I throw
up with there.
Speaker 4 (38:41):
And you know, Chris, I've never been scared to embarrass
the shit out of myself, whether it's dancing, whether it's
starting a podcast ten years ago, whether it's testifying. I
will do whatever it takes to support local businesses. And
if that means throwing up trying to eat ninety five
oysters in ninety seconds, by god, I'm gonna fucking do it.
Speaker 2 (39:02):
If I lose a finger, so be it.
Speaker 4 (39:04):
It is the price we pay to be the only
true correspondence that you have in this community.
Speaker 2 (39:10):
I will say though in more details come next week,
but I think you know we've got some We've got
some numbers thrown around on your dambling. We'll talk about
like what will what we'll throw up for charity, and
how the community can get involved.
Speaker 4 (39:27):
Yeah, I may be writing a fat check to charity
if I if my mouth uh whatever cash is checks
rights things, rights checks that my stomach can't cash. I
will be writing a large donation check from the Stone
Depetite Fund, which is pretty much just the money we
get from a Rocky uh directly to Sophie's neighborhood.
Speaker 3 (39:48):
If I don't hit my number.
Speaker 4 (39:49):
But also if our community guesses correctly how many I
eat pre bomb or how many you shuck, you will
win a care package with gift cards from rest multiple restaurants,
care packages from our friends over at Rocky and from Nobo.
So it's not gonna be too bad of a time,
and tickets are available. You just got to go to
(40:10):
Jack's Fish housees website. Type in our look for our
type in High West Oyster Fest tickets on Google and
it'll it'll prompt you right to either event, Bright or Jacks.
And remember all of the tickets go to a good cause.
There are foods available beyond oysters, so if you're turned
off by raw dogs, don't worry. They got tons of snacks.
(40:30):
There was a yeah, there's a loaded bar. We were
having a big.
Speaker 2 (40:34):
Timeline and and it's at Etown, which is a cool
little space.
Speaker 4 (40:37):
It's gonna be a lot of fun. And you know, Chris,
that's not the only fun we're gonna have. There's two
other events going down in the coming weeks. The first
one is this weekend if you're listening to this, the
week of the fourteenth fifteenth sixteenth seventeenth is the Festa
del Kyanti Calasico, which we teased last week. For those
that are in the industry, the trade show, there are
(40:59):
seminars Friday and Saturday. You can get tickets or you
can DM me and I'll send you the details for
the trade only if you are just a consumer in
the community and don't work in the hospitality industry. Tickets
are available through Tavernetta and Frasca Hospitality's website. Grab them
because there's not only two dinners going down at Tavernetta,
(41:21):
where you will be drinking like twelve glasses of fucking
Kianti with a bunch of fucking Italians. So I'm gonna
wear like seven to twenty five sprays of cologne and
an open chested shirt, some really tight painted on pants
so you can see the imprint of the schlong. I'm
going full Italiano this weekend. I may even fucking start
(41:41):
betting on Seria soccer.
Speaker 3 (41:44):
I don't know.
Speaker 2 (41:44):
Oh, that's almost as corrupt as FIFA.
Speaker 3 (41:47):
Yeah, but that's not the only one, dude.
Speaker 2 (41:49):
I'm so excited for that. I can't wait. I got
my tickets to go to the tasting. It's a hell
of a deal. I think it comes out to like
maybe like one hundred dollars for.
Speaker 4 (41:58):
Twenty five glasses of wine, and like you get to
learn from all these Italians.
Speaker 2 (42:03):
Yeah, you get the option to purchase some of those
tastes you know by you know, by Taster twelve. Like
me and Mike are gonna walk out of there with
a case.
Speaker 4 (42:14):
I mean, same, brother, same. I'm going in as a
work on a work account, and I don't think eat
Denver's gonna allow me to expense a case of Kianti wine.
But you know, sure as fuck I'm getting one. So
shout out to our sponsors. Maybe they'll cover the bill
on that. But that's not the only event next week
Spork and Compass For those that don't know, it is
(42:37):
a it's a fundraising effort put on by Mark Antonation,
Ruth Tobias and chef Mary to Win So Mark formerly
of Westward now at fifty or formerly of cra and
Westward now at fifty two eighty magazine.
Speaker 2 (42:53):
Yeah, he's the food odder.
Speaker 3 (42:55):
Yeah. Ruth Tobias.
Speaker 4 (42:56):
If you don't know, she's possibly one of our best
actual in the city. Writes for Eater, writes for What
Is It Like, Psalm Magazine, our Psalm journal. She is
a hell of an author and chef Mary to Win
from Olive and Finch are teaming up to throw an
event on the twenty third of October. All proceeds going
(43:17):
to same cafe. Shout out to our friend Carrie. She
was with us at Saver the season. She's on the
board at Eat Denver, so we will be joining her
at that.
Speaker 3 (43:27):
That's a great event for great food, for a great cause.
Speaker 4 (43:31):
You can grab tickets, go to sport and compass on
social media. I don't even know what the fuck theirs
social media name is. Just typing in on Google, I'm
leaning on you'll find it. Yeah, I'm leaning less on
Instagram these days for reputable information and back to just
search engines. And then the last news I kind of
teased it a little bit on social but I'm going
(43:55):
to Charleston, Chris. I'm teaming up with the food and
Wine magazine, Travel and Leisure in Southern Living as well
as shout out to Birdhouse.
Speaker 3 (44:06):
Hr bird House pr.
Speaker 4 (44:08):
That has given me the green light to join them
at the festivity.
Speaker 2 (44:11):
So are you bringing back a souvenir?
Speaker 3 (44:13):
Yeah, I'll bring you back soon.
Speaker 2 (44:14):
Thank you.
Speaker 3 (44:14):
You want gout? You want like a gun? I mean
it's the South. I can bring you a.
Speaker 2 (44:20):
Cool tea or a hat.
Speaker 3 (44:21):
I gotcha, I got youa.
Speaker 4 (44:23):
But that is going down November fourteen, fifteen, sixteen, seventeen,
or the weekend of fifteen through seventeen or fourteenth through sixteen.
Speaker 2 (44:32):
What an awesome experience before Thanksgiving.
Speaker 3 (44:34):
I know it's gonna be glorious.
Speaker 4 (44:35):
I'm gonna learn, you know, like there's tastings and tutorials
with friends of ours like Mint and Vivek will be there,
We'll see Schwang.
Speaker 3 (44:46):
Schwang will be there.
Speaker 4 (44:47):
As well, so top chef professionals. And then there will
also be some offsite events like we're gonna go crabbing,
We're gonna do a low country boil. I'm gonna try
to showcase. You know, we're from the South, we grew up.
I've gone to Charleston more times than I can count,
but as we moved west, it hasn't become as regular
of a vacation. And for those that truly fancy themselves
(45:10):
a good meal, and I mean half of them won't
even go to Lions for Ta Marigold or to Poulette
if they're in Colorado. But if you're looking for a
vacation as a foodie or a gourmand, Charleston is up
there with New Orleans. It's in the same camp as
New York. Charleston. Lay. I feel like Houston has kind
of really come on. But Charleston is very quaint community
(45:33):
and it's steeped in history, rich in culture and cuisine,
and the community the chefs that live and reside with
restaurants and you know, jobs in Charleston will really be
on Showcase, and so I'm hoping to use our platform
to kind of tell those stories and why folks from
outside the Southeast should take notice or heed our advice
(45:56):
and take a vacation because while we don't get to
go down there, obviously, my family's down in Louisiana, so
I got it like the dirty version, which is Nola speak.
Speaker 2 (46:06):
Also, Charleston's not the easiest to like get to.
Speaker 3 (46:09):
There are direct flights.
Speaker 4 (46:10):
From United and Jet Blue, but it does range a
little bit higher in price points, but you can easily
get in there for cheaper, whether it's through Frontier American.
Speaker 3 (46:20):
Which has the hub in Charles Charlotte.
Speaker 2 (46:22):
Like it's easy, yeah, but you know, like growing up
where we grew up, that was a hard drive because
like you, I mean, like you're really going out there,
it was and I feel like I feel like Charleston
almost like it's i mean, it's southern to a t,
but it's so it's so old that, you know, with
(46:44):
the cobblestone roads, you almost feel sometimes like if you're
on a street, you could be like, oh, this could
be like the Northeast it you know, like.
Speaker 4 (46:53):
New Orleans is kind of in that same camp. As
Charleston or Savannah, Georgia, where they're unique in their own ways,
but the kind of resemble and reflect you know, richer
and deeper culture both in cuisine and those that prioritize
quality food over fast food or you know chandeliers as
we call sparkly booed salt hanging from ceilings. These are
(47:15):
folks that have been using cast irons for hundreds of
years that have been passed down, restaurant recipes that come
from family books, back from you.
Speaker 2 (47:24):
Know, there's a lot of African influence too.
Speaker 3 (47:28):
It's great, It's unbelievable. You'll see a lot of it.
Speaker 4 (47:31):
Like Caribbean influence is very affluent in New Orleans and
losing in and that Cagun culture, whereas Charleston has more
of that.
Speaker 3 (47:39):
Sadly it's the slave.
Speaker 2 (47:40):
Track, yeah exactly.
Speaker 4 (47:42):
But it's also like recipes that have been around for
two hundred, three hundred years that you're just like and
you get it and it, you know, come combine it
with fucking schawan.
Speaker 2 (47:52):
In the source ingredients that they get there that are
kind of unique to the veg that's gonna be awesome.
Speaker 4 (47:58):
The seafood, you know, and then just you know, like
talking about crabbing and low country boils on old you know,
fucking plantation homes. I don't even know where the fuck
they do it. This will be our first year doing it,
but what our goal is will be to kind of
showcase why Charleston should be on top of every food
(48:19):
adventurers list. Even if you don't have a passport, you
can get wisped away to a different time, in a
different place, and you are right with those cobblestones and
that kind of old architecture.
Speaker 3 (48:30):
It feels like those smaller roads.
Speaker 2 (48:31):
Of Boston or yeah, and those in those hotels, like
the old old hotels.
Speaker 4 (48:37):
Out there with like but the big like you know,
like the wrap around patio you know, porches and like
I don't even know what we call those large pillars.
Speaker 3 (48:46):
These days, but you know there's the little curl.
Speaker 2 (48:50):
It's romantic. Yeah, it's romantic.
Speaker 3 (48:52):
And I'll be down there by myself, you know, check.
Speaker 2 (48:56):
In one night during you know, because everybody knows that
food festivals this grand. You gotta take a little break
every now and then.
Speaker 3 (49:04):
And I'm gonna try to be a little more professional.
Speaker 4 (49:06):
Obviously aspens in our backyard, and we know so many
of the folks that participate in it. We have so
much fun and then we recap it at the end.
I'll try to be more on the ball about it.
But there's seminars and tastings, there's experiences and tape like
they're doing like a dining a round series throughout Charleston
as well. So while everyone knows the place is like
Sean Brocks Restaurants or Raw one six seven, like, there'll
(49:30):
be pop ups of chefs. I don't know if Kwame's
coming down or not, but Rodney Scott, you know, yeah,
like folks, I think I saw Kwame on there, but
like a lot of chefs that we've met in passing,
but also bring influence and flavors from outside, pairing with
those of Charleston, it's just gonna be heavenly. And so
we can't think again the Food and Wine family enough
(49:51):
for having us, for Birdhouse Public Relations, for allowing me,
and for helping me with a short list of guests. Chris,
I know you, maybe not you, Chris, Chris Shepherd, if
you're listening to us, we need to do a Southern
Smoke episode because we missed their fundraiser two weeks ago
in Houston, so we'll go tag it. We'll tag them
in see if we can get a little Chris and Kip.
Speaker 2 (50:13):
I would love to do something with Southern Smoke. There's
such a good organization in the community. The one thing
I will task you with on your trip to Charlotte, though,
I need you Charleston. How many days are you there again?
Speaker 3 (50:27):
I'll land Thursday and I leave Monday.
Speaker 2 (50:30):
I need you to make it a point to have
a biscuit from a different place every day and report back.
There's something about biscuit Logre's. Yes, I want a biscuit
log because there's something about like Alabama, Mississippi, like Georgia.
We all got good biscuits. New Orleans, but I don't know, man,
(50:54):
there's something about Carolina's and I think I think they've
got biscuits. I think they've got them dialed.
Speaker 4 (51:00):
They do the drowned biscuit where you have like a
pool of butter and then you lay the dough in
there and it comes out and it's like, for whatever reason,
it obviously didn't stick, but it's not like so wet
that it falls apart, like it's still congealed enough.
Speaker 2 (51:15):
I need to do a biscuit log and maybe like
a dinner roll log biscuit I mean, whichever one. I
feel like, though you need to focus on the biscuits.
It's a big thing, o full.
Speaker 4 (51:28):
We'll dive into all of it. Maybe I'll do nightly
reports Captain's log, and then we'll have some tidbits from
chefs that live and call Charleston home, as well as
chefs that are coming down to impart wisdom and do seminars.
But also maybe you know, spread their influence and do
kind of a little hodgepodge between the cultures and the cuisines.
(51:50):
So we're gonna try to showcase it all and have
some fun in the process. Yeah, like fucking autumn. Despite
me saying that we're gonna be taking a break, there's
no fucking break.
Speaker 2 (51:58):
In this man. Think about the a tower you can
wear down there though, because you're gonna get that coastal
breeze at night. Oh my god. But anyways, I want to.
Speaker 3 (52:09):
Do we just go shop Thursday, so I look like
a schmuck Friday, Saturday, Sunday.
Speaker 2 (52:17):
I would I would say one thing I'd like to
know more about with Charleston is it's I mean honestly, man,
I think the last time I was down there was
like two thousand and six, so it's been a while,
but that was like I wonder what, Like, obviously it's
it's got a history of good food and you know,
(52:37):
travel worthy spots to go, but I feel like within
the past ten years it really blew up, and I wonder,
I mean, I wonder if in part that was like
kind of the beginning, because when I was there, that
was really the beginning of husk Ye that anymore. Yeah,
(53:00):
But I mean like I felt like that was like
I wonder if that was like a lot point for
the the more focus on it. Because the food's always
been good, but it seems like there's a new guard.
Speaker 4 (53:13):
Yeah, And I feel like you're exactly right in Colorado,
and it feels like a lot of cities around the
country have seen that. And a lot of that comes
from you know, immigrant influences, whether it's you know, Eastern
Asian or Mexican.
Speaker 3 (53:27):
Influences, all of those things.
Speaker 4 (53:28):
So we're seeing whether it's fusion or chefs that came
up through the ranks and then fell in love with
Charleston and then like watch what I do with Charleston
cuisine and you see something totally different. And so I'm
very excited, and I hope I can tell the story
well and at worst we'll be able to recap it
and give everybody a mental erection. So we're gonna have
a big time, but not before we have a big
(53:50):
time here in town in October.
Speaker 3 (53:51):
So three big.
Speaker 4 (53:53):
Events here in Colorado, and it's not too late if
you want to grab tickets to join me in Charleston
at the Food and Wine Class of Charleston, presented by
Food and Wine Magazine, Travel and Leisure, and Southern Living magazines.
Quite literally, three staples that were on every coffee table
in the South growing up.
Speaker 3 (54:13):
This is a dream come true. There is a fourth one.
Speaker 4 (54:15):
We won't mention that one as they are not a
part of this event, but all four of those are
cut from the same rug of just there're a taste
of home, and I'm giddy as a schoolgirl.
Speaker 3 (54:25):
To get back to it.
Speaker 4 (54:26):
So, y'all, I'm excited to be back on the couch
with Chris. We have some really cool stuff coming down
the pike. Great interviews next week, great competitions, and a
bunch of wonderful events for great causes coming down the pike,
So don't be shy, grab tickets and come join us
and party with us. If somebody ever comes up to
me at an event and asks for some cannabis, I
have never been shy to either give them the pen
(54:47):
right out in my pocket and or just catch a
buzz of whatever you may have in your pocket behind
a dumpster in the alley. So please find us. Thank
you for the support, Thank y'all for being with us.
Let's go have a fucking autum ready. And if that
background voice you hear, that's our ode to s VP
and Stanford Steve. That is our own Red. That's al
(55:11):
and she is not on the bone, but we can't
blame her.
Speaker 3 (55:13):
She's got cushy. Until next episode, y'all, stay high, stay
hungry
Speaker 2 (55:19):
Shuck youah cheers.
The suppression of the use of marijuana and the fosses
looking behind it are the most important jobs. Talking glog
in nineteenth day, the records on marijuana, and the Walkington
Office and Narconic Division gustually build a small former like
this today they build a pattern.
Speaker 2 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside.
Speaker 3 (00:36):
One of the most amazing plants we've ever discovered, the
pot talking, the trippers, the glasshoppers, the hip books, all
gathered in secrecy, and the flying Eye as a country.
Speaker 4 (00:48):
Welcome back, ladies and gentlemen to another week of Stone.
Deputite with your host has always It's me Kip and
in the syndin sit next to CB.
Speaker 3 (01:01):
How are you, Bubba.
Speaker 2 (01:02):
I'm doing wonderful. He had a great week last night
last week and ate some really good food.
Speaker 3 (01:08):
Hell yeah, we're gonna talk about all that and more.
Speaker 4 (01:11):
There's a lot of events going down, obviously, the Festa
dell Kianti Classico is going this weekend. You probably heard
last week's episode with the Queen of Kianti, Carlin Carr herself.
But we also have a doozy of a on the
docket for the foreseeable future. We'll talk a little bit
more about what's on our agenda, what's on our calendar,
(01:32):
as well as what's.
Speaker 3 (01:33):
Been going on.
Speaker 4 (01:34):
Because we've been doing so many interviews lately, we'll recap
kind of what's been going on in our lives as
well as what's been going on.
Speaker 3 (01:40):
In the hospitality industry across the state.
Speaker 4 (01:43):
Before we do any of that, we would be remiss
if we didn't give a shout out to our friends
and our sponsors over at Moroki Cannabis.
Speaker 3 (01:50):
They're our favorite.
Speaker 4 (01:51):
We call them the Hospitality Brands, the official brand of
the hospitality industry. Their fat gram pins are delightful. They
stre like Christopher Reeves, the flower is choice, and ever
since they brought in the Mighty Melts team under their umbrella,
their Genetics book has just really gone through the roof.
They're fucking slaying it. They've launched and fused joints, they
(02:14):
have great concentrates, and they're now launching five ten thread
cartridges as well. I know you can grab all of
the great products across the city by looking up Morocci
Cannabis on Google, go to their website, go to their storelink,
or you could just go shop at one of our
favorite restaurants, Chris. It's Nobo Dispensary right there at nine
(02:36):
to seventy Lincoln Street. You know they've been tried and true.
They've been in the Colorado community for years. They were
up in North Boulder, hence the name. They expanded to
places like Michigan, places in the Midwest, cast Role Country,
places that are seeing their first freeze of the season
and also seeing a six loss football team are two
(02:56):
as well as You can now find them right there
on Lincoln Street. So if you are in the cap
Hill area, you'll love them to pieces. If you're a
commuter that's coming from South Broadway making your way up,
or maybe you're just watching all the games on the
weekend over at Stony's and you need a little reprieve
from pickle shots and two dollars Miller lights, Swing on
(03:17):
down the way, go on over, go see Nobo.
Speaker 3 (03:20):
Tell them we sent you. I don't think they'll give
you anything. They may give you.
Speaker 4 (03:23):
A discount on Morokie pins and products. I don't know,
but I know that they have a great selection, friendly
price points, and they have some top shelf brands like
seven to ten. They've got your dialed ends. They've got
little head big necks, big head little necks. I don't know,
I'm fucking stone. We got to stop smoking pot before
I do the ad raids.
Speaker 2 (03:43):
Yeah.
Speaker 4 (03:43):
Either way, we're high as a Georgia pine and we're
about to have a great episode, large impart thanks to
our friends over at Muraki and the dispensary over at Nobo. Chris,
you had mentioned that you've been eating well in the neighborhood.
I assume it's beyond just Applebee's or Texas Road else
what you've been up?
Speaker 2 (04:00):
Who? Brother?
Speaker 3 (04:02):
Uh?
Speaker 2 (04:02):
Yeah? Over? I mean I guess. Shoot, the last time
we talked, we were talking with the Queen of Kianti, Yeah,
the Tabernetic, So we really didn't cover what we've been doing.
What was it? Uh? I guess we've been so okay.
So now I've been to Saigon Noodle House two times
within like the past like three week so long. Yeah
(04:25):
yeah dude, uh And now like Phoe Sizzles to go
to so just enjoying that PhoX sizzle.
Speaker 4 (04:33):
It's just so damn good and it's so a preachable.
I feel like Edgewater is starting to really find the
groove and a casual food fit like situation like Gladys
or Gladys.
Speaker 3 (04:43):
The vegan spot Fox Hard.
Speaker 4 (04:46):
You know, I tried and True Sandwich in Tessa Conjo
for the Ethiopian vibes and hell, they.
Speaker 3 (04:51):
Even got fucking desserts, Like you can't go wrong over
there at Edgewater. But yeah, I feel like long, he's
right at home in that location.
Speaker 2 (04:58):
Yeah, and then really, you know, this past weekend was
my anniversary. Oh congrats, Yeah, maybe a year, so we
celebrated a little bit. But we went to the Poulett
pop up at the King Arthur store. And I guess
the King Arthur thing, it's all just one big pop up. Yeah,
Like that's not gonna be.
Speaker 3 (05:19):
Neither there through the end of the year.
Speaker 4 (05:21):
And I believe that Poolett has announced that they will
be there during the weekend drop off boxes and maybe
a little PRN purchases as well.
Speaker 2 (05:28):
Yeah yeah, dude, but the store is actually great, So,
like I highly recommend for any like baking enthusiasts or
people who are just like looking to get out and
get some delicious pastries. Do the pre order thing you
can get like the kind of smaller package and the
nice thing is like I think we had gotten like
(05:49):
maybe it's like I forget the assortments they have, but
I think they're like a couple of more sweet pastries
or you can go like the savory route, but then
when you get there, they have extras available, so they
bring out specials, you know. But the actual shop itself
was pretty cool, Like they've got tons of baking equipment,
(06:11):
anything you could ever need. So it's a it's a
really cool little deal they got going on down there
in Rhino.
Speaker 3 (06:18):
Hell. Yeah, so you've been eating good in the neighborhood.
Speaker 2 (06:20):
Yeah, but that's not it. I finally got to go
to U and I know, I mean, like, I'm sure
people are like Jesus Christ, are they sucking that sucking
that teat again? And we are because it is so
good like everything, you know, I went in there, obviously,
I guess maybe my expectations we're just right, like obviously
(06:44):
hearing from our friends that, oh my god, it's a
great experience. Everything's good. I was really I was almost
I was almost looking for something that was wrong, and
there was nothing wrong because I started with the muffeletter
martini and.
Speaker 3 (07:00):
From there you're just cooking with grease, Oh.
Speaker 2 (07:02):
My god, and I love you know, and it speaks
volumes to like Mary McLain like they.
Speaker 3 (07:09):
And John David.
Speaker 2 (07:11):
Yeah, like good good people hang out around those two.
And so like the weight staff. You know, if you're
if you've been to yacht club several times, you'll notice
a lot of familiar faces. And their weight staff is
just so kind and attentive and fun. It's a very
relaxed atmosphere, and I think it matches the cuisine perfectly.
(07:33):
And I will say, like every dish we had was fun,
and it reminded me of home, you know, it reminded
me of like like the blue cheese tart. While I
may have never had a blue cheese tart growing up,
I mean I've had many of Southern style of tarts,
and that thing is phenomenal.
Speaker 3 (07:52):
It really, it's just fucking great.
Speaker 2 (07:54):
And like you know, I was expecting. I was thinking, like,
oh man, is this gonna be like super pungent, you know,
really that like blue cheese bite. But it's not. It's
a little more mellow than I expected. And I like
it because you still get you still get the taste
of the blue cheese, but it's not something that like
overpowers you and like kills everything.
Speaker 4 (08:15):
It's almost got a sweet flavor to it where you
can even mistake it for a dessert dish.
Speaker 3 (08:20):
And I think that may come from the tomato.
Speaker 2 (08:23):
I don't know, the chutneys and the pepper jam and
all that. That stuff is dynamite. But yeah, I want
to say, I feel like there's a little bit of
cream cheese in there. Yeah, it's you know, it's fucking good.
But yeah, I loved the chicken on a stick obviously,
and then we got the hot and sour catfish. Yeah,
(08:44):
and yeah, that one was just that one was great.
And you know, there's I don't know, I guess there
might be some people in the camp of like how
they like their catfish breaded. You know. I was always
more of like a cornmeal like very uh yeah, and
this one was was a little different. But it was
fried perfectly, and the hot and sour sauce was so good.
Speaker 4 (09:08):
And you know, some folks, it's kind of like for
those that know Louisiana culture and cuisine, it's like the
there's the midden doors where it's so thin that it
almost curls up on itself when it's fried. There's a
little more oomph to these, and then obviously with that
pepper jelly underneath. It almost reminds me of the Katahota
catering when they would give that to you with the
Budhan Marty gras U boudan kinkeke. It had that kind
(09:31):
of same vibe to it. But they've really found a
great way to channel flavors from home and inspire them
into kind of a new age cultural dish over here,
like the shave Brussels salad or the shave collar green salad.
Speaker 2 (09:46):
Oh, we got the beet salad, which was out of
your beat sky, so that's Steph wanted it. But it
had like those I'm guessing those are like ben a chips,
like seeded kind of like crackers. We had the bread,
the rolls, so good, so good. But I will say
the one okay out of everything. I mean, obviously I'm
(10:07):
giving it like a nine out of ten okay, just
because I think me being from the peanut capital of
the world.
Speaker 3 (10:15):
The boiled peanuts didn't do it for you.
Speaker 2 (10:17):
So I loved the broth, Yeah, I loved everything about
that broth. Yeah, like lemon pill and stuff. But the
one thing is is, like you know, I don't know.
I like the I like the bowl of peanuts to
be a little softer, you know, Like I feel like
it needed a little bit more time in the juice
because I like them when you like back home, when
(10:39):
you get them.
Speaker 3 (10:40):
They almost like the shell collapses.
Speaker 2 (10:41):
Yeah, like like if you were to pop it like this,
it's almost like they're coming out and they slide out
so easily because it's so like water logged.
Speaker 3 (10:49):
It's fair.
Speaker 4 (10:50):
Do you not throw them in the mouth to crack
the shell and get the juices out of it?
Speaker 2 (10:54):
No, I do. But I felt like these shells weren't
like as bull yeah, like like I like the soft
where sometimes like you may just eat the fucking shell
back home, you know.
Speaker 4 (11:04):
Yeah, there's some savages like that. I usually put those
people on the pre crime watch list. Shout out to
the minority port But at the same time, eating the
shells a little bit crazy.
Speaker 3 (11:12):
But but these they are there's a little bit.
Speaker 2 (11:14):
I still loved all the flavor. It's just like, let.
Speaker 3 (11:17):
Them sits for a little longer.
Speaker 2 (11:19):
Yeah it's fat, Let them soak that up a little
bit more. Well, you were.
Speaker 4 (11:22):
Eating well, and I I tried to do the same
since we've been together, we haven't really talked about a
bunch of personal stuff. I try to do a vacation
in that backfired. And for those that know and those
that don't, we have lots of fucking dogs at our
house and every now and then we come up with hiccups.
So I was out in Palm Springs Joshua Tree area
for all of like twenty hours, like was excited, trip face,
(11:44):
smoke a bunch of dope and hang out in animal
sanctuary and eat a bunch of ink food.
Speaker 3 (11:49):
None of that fucking happened.
Speaker 2 (11:50):
Okay, but give us like I mean, okay, pre pre
incident when you got there.
Speaker 4 (11:55):
What so you get the springs and we were the
vibes were high. So we went into Palm Springs before
going out to Joshua Tree. We were staying at an
animal sanctuary. They have it's called Kaleidoscope whatever. It's like
if Boho met Meth. It's like they've redesigned RV's and
double wides and like all decrepit buildings. And then these
(12:18):
couple has saved a bunch of animals like ostriches and zebras,
mini horses, EMUs, like birds and dogs galore everywhere, but
there was also that led to like, you know, shit everywhere,
and then also just like desert life and I you know,
for those that maybe come from Phoenix or the Arizona
(12:39):
area or the East California area, maybe like, yeah, bitch,
that's what we have. Like you know, it just kind
of looks like it looks like a scene from Trimmers,
but with a bunch of rescued animals. So the ethos
is gnarly as fuck, and how you see it online,
it's portrayed.
Speaker 3 (12:55):
In like a real like boho chic vibe.
Speaker 4 (12:58):
They have like a natural pool that fillters out for
any of the dogs that want to drink out of it,
or sometimes some of the animals will try to get
in the pool so that it's not chlorinated or anything
of that nature, so it's safe for them.
Speaker 3 (13:11):
But at the same time, it's a little bit dingier
than your thought.
Speaker 4 (13:14):
But luckily, says Sadly, we were only there for a hop,
skip and a jump. But Palm Springs was a cool place,
like that main drag. I I've never seen so many
banana hammocks in window shopping and like nipple piercing locations
and like fish net tops and like I could have
gotten a whole new outfit or attire if I was
(13:36):
going out there for pride or whatever. Ye community, yeah,
very LGBTQ forward progressive style, like the flags are everywhere,
the shops all are like here where this banana hammock
that goes over your shoulders like the bor.
Speaker 3 (13:52):
Rat, you know.
Speaker 4 (13:53):
But we stopped and had some snacks at like an
old world restaurant like Italian Vibes and just ate kind
of some fresh veg produce, and then we were headed
out to the desert. Sadly we turned around, but by
being here we had the pleasure and luxury to kind
of do some cool stuff in the community. Everyone knows
that we work with Eat Denver or I work with
(14:14):
a Eat Denver shit Chris. We make Chris work for
us too. He does a lot everything from heavy lifting
to having fun. But we had an event when I
got back. Luckily I was able to get back in
time for the American Lamb Board. They do a bunch
of different events in Denver and in Colorado across the year. Well,
they did a butchering tutorial with the team from Black Belly.
(14:36):
Shout out to Chef Kelly. She butchered this thing in
like forty minutes. And if you don't know, Black Belly
has been recognized by the Michelin Guide. They have a
green star because of what they do and using all
aspects of yeah veg produce like fermentation as well as meat.
So they were showing a litany of different chefs from
(14:56):
across Colorado and Denver, how and what you know the
process of butchering. And then the team the other chefs
that wasn't Chef Kelly as she was butchering, had prepared
a whole lamb meal. Chris, I've never I needed a
nap at eleven thirty one?
Speaker 2 (15:14):
Am is Chef Kelly like a member of this.
Speaker 3 (15:18):
The Black Belly team?
Speaker 2 (15:19):
That okay?
Speaker 3 (15:21):
And then so so did.
Speaker 2 (15:23):
You get to see him butcher a whole lamb?
Speaker 4 (15:24):
Oh?
Speaker 3 (15:24):
Yeah?
Speaker 4 (15:25):
Sat there and they brought out like lamb carpaccio with
capers in this little like olive oil. It was so
salty and like rich and delicious, but not too gamy
because they used like the backloin.
Speaker 3 (15:36):
Or the under whatever.
Speaker 4 (15:38):
Dude, I do too, And obviously oftentimes we only see
it represented in like rare fashions are regularly Mediterranean cuisine.
I know, Coperta, Cheff, Kenny Minton and Paul and the
team over there always have some fun inventive ways because
they're in that same camp.
Speaker 3 (15:54):
H shot.
Speaker 4 (15:55):
We're kind of like SVP and Sanford Steve. You have
a dog chowing down in Barton in our background. But
the Black Belly team, they obviously, I mean they have
a fucking lambs that are you know, their mascot and
their logo. They know their way around the fucking game.
And they just served up the greatest meal.
Speaker 2 (16:13):
Ever what you have.
Speaker 4 (16:15):
So they did a lamb neck pasta. So the pasta's
made in house and then the lamb neck it almost
has like I felt at first without.
Speaker 3 (16:22):
Reading the menu.
Speaker 4 (16:23):
You know, I'm not a reader, Chris, it almost like
pulled apart, like a slow cooked shoulder of like you know,
like it was like threaded meat and it just like
tossed in this pasta.
Speaker 3 (16:34):
It was so.
Speaker 2 (16:35):
Goddam What type of pasta was it? Like?
Speaker 4 (16:37):
Tag like a riga, a rigatini, A rigatini like almost
like a thin long boy. It looks like a ZD,
but a little bit it looks closer to a Wiener
than a ZD. You know, thin, you know, look curves
a little the left. But it was delightful. And that
was after having.
Speaker 2 (16:56):
So was the lamb like just kind of like a
stewed kind of in the.
Speaker 4 (17:00):
Coosta, and they tossed it almost like a pulled pork
its shoulders.
Speaker 3 (17:04):
Similar like lamb neck.
Speaker 2 (17:06):
I feel like that's kind of how like you know
when there's like rabbit papara deli or something like, it's
kind of like that.
Speaker 4 (17:13):
Yeah, And then they said they every aspect of the
meal had some sort of lamb in it. They had
a chickory salad with a lamb vinigarette where they kind
of used it in that emulsification process and maybe it
was just like rendered down fat whatever it may have been.
Oh no, no, I'll tell you what they used the
lamb fat for. They made fucking donuts with them, Chris,
and then made a glaze with lamb fat and mixed
(17:37):
in with the donuts. It was ungodly. Then they did
a full i mean leg of lamb a fucking The
thing was it came in upon the size of like
it looked like a Thanksgiving turkey and it was just
one bone right there in the middle and you just
grabbed pincers and pulled it off, and it had like
a darker hue to it from like I guess the
(17:58):
roasting process. It was so savory. And then they had
a tender loin right there, just sliced thinly, looked like
a New York strip, almost like a perfectly like cooked
piece of pork because it almost had like not that darker,
richer red but a little bit lighter but with a
pinker hue in the middle, and then just a zoo underneath. Chris,
fuck me. And then they had vegetables, but yeah, I
(18:22):
don't need.
Speaker 2 (18:23):
A vegetable unless they're roasted in like lamb fatter.
Speaker 4 (18:26):
They probably fucking were. Obviously I ate them, but I
didn't take pay too much attention to them. They're like
cauliflower and BROCCOLI's. And then they had just like almost
like a non that they used with some of their
leftover sourdaugh because again Black Belly is so great at
repurposing ingredients. And it was just me Kristen shout out
to Boss Lady, some friends of ours from the American Landlord,
(18:49):
some folks from Toast, the POS system, and then a
fuck ton of chefs from across Denver and We just
sit there and talk about everything from like the pain
points in the community to what they're doing in their
kitchens for autumn, how life is going with you know,
kids in school, like everything. And it was just nice
to have like a down to earth conversation with these
(19:09):
chefs without it being stress filled or anybody on the record.
It was very It was a nice way to come
back from a shitty situation and just kind of feel
like at home and at peace. And it just I
can't thank the Black Belly folks enough. I can't thank
the American lanmdbord Buckner family ranch who does a lot
of the ranching here in Colorado. For those that may
look for lamb, a lot of the chefs know them.
(19:32):
But and then everybody for letting me have a seat
at the table to listen and just chat it up.
Speaker 2 (19:36):
Dude, It's crazy. I feel like men Maybe I could
be off base, but I feel like, you know, five
to eight years ago, I felt like there was more
lamb on menus around town. And I'm not sure. I mean,
but you know, because Colorado is known for its it's
got good lamb, and I don't know if whether it's
(19:59):
like one of those things that doesn't get ordered enough.
But I feel like I used to see lamb on
menus more often than I do now.
Speaker 4 (20:08):
And I wonder if it's you know, I don't know
the specifics around price point or menu curation.
Speaker 3 (20:13):
I know that there's a lot of companies that help
you with.
Speaker 4 (20:15):
That, yeah, whether it's like design or like price point.
But that's you know, something we talk about often, and
that's something the Lamboard and local ranchers are trying to do.
Speaker 2 (20:24):
Is rack a lamb.
Speaker 3 (20:27):
I mean for the home chef.
Speaker 4 (20:29):
It oftentimes maybe a little bit priceier to go to
Edwards or something of that nature, but you can find
a really choice cut of them there. And I mean,
I want to make that carpaccio so fucking bad. They
did a Lamb shank croquette as an appetizer to Chris.
Speaker 3 (20:44):
It was just like a square of like fried in US.
It was great.
Speaker 4 (20:47):
And that wasn't the only thing I ate really really well.
I also had a business meeting for the Portuguese product
over at Suvipa Taie.
Speaker 3 (20:57):
Look, I get it.
Speaker 4 (20:57):
People are going to promote on social media places that
they get free meals or they get paid to go
eat are places that are esthetically pleasing with gorgeous chandeliers,
and there's a litany of those restsdelier. Yeah, everybody loves
a nice lighting scenario, so you can take your pretty
pictures and do your selfies. But there's a restaurant called
Suvipa Tie that's on South Federal, just across the street
(21:20):
from like Tony Fah. It's my favorite Thai restaurant in
the city. And we've known them for a hot minute now.
A couple of years ago, we did you know, the
uh the receipt kind of campaign where you go in
for the holidays and you leave like a thousand.
Speaker 3 (21:38):
Or two thousand dollars on top of a sixty dollars
tab and you film it.
Speaker 4 (21:43):
Well, we didn't film it, but we still fucking did it,
and we did it with them because it's a family
run operation. And you know, Mama Bears what I call her.
She's seventy two years old. She worked at Dia until
nineteen ninety five, ninety six, ninety seven at the Times
Elude me late nineties, and then she got asked to
come help the rest of the family at the restaurant.
(22:05):
And so she was telling me when we were in
there this week or last week that she's gone from
working six days to working five days or four days
a week, and she's just so excited to get the
occasional Friday off. And it's a family run operation man.
And they have this holy basil chicken dish that goes
(22:26):
over like a crispy noodle and it's got like a
broth that surrounded it with veg and it's a crumbled
chicken of fried basil leaves on top. It's and that
plus the green curry. It may be the best. And
I don't use the B word, but in my opinion,
it is my favorite Thai restaurant in Colorado. Like I
(22:49):
know that there are some that get accolades in the mountains.
I know some are on lists and magazines. I know
influencers will suck the dick of you know, places downtown.
But if you're looking for actual good food and you
listen to this podcast, heed my advice Suvipa Tai s
u v I p a Thai food, it's that. And
(23:11):
then I like Farmhouse Tie which is out in Lakewood.
That's my second runner up. But I tell you what
they if you order medium instead of mild as a
person that looks like you or I, you know, not
as tan as some of the other people in the world.
Speaker 3 (23:26):
They're like, are you sure? Are you sure?
Speaker 2 (23:28):
Do you go medium?
Speaker 4 (23:29):
I went medium? And my business partner that was having
lunch with me was like, and like, we drink a
lot of water, it'll pack a punch.
Speaker 2 (23:43):
Oh that business far Yeah, yeah, that's not that's not
a good pulse check on the spice level. Did it
make it? Were you getting the sweat on the head
around top of.
Speaker 3 (23:57):
The head where you can feel it in the hair?
Speaker 2 (23:59):
Love that?
Speaker 3 (24:00):
That is my It's my favorite.
Speaker 2 (24:02):
Like if I could get my heat off any dish
to just go through the.
Speaker 3 (24:06):
Hair, I feel like it's like a cold sweat.
Speaker 2 (24:08):
Oh man, I remember that. I remember though, like uh
in the younger years when I was dumb and stupid
though going and getting something and typically the spice that
gives me that head. Dude, you get that on a
cold evening and maybe step outside one night's burn a heater.
I mean, like the cool air coming across the head
(24:34):
of a long dart and boy it is it's damn
near Nirvana.
Speaker 4 (24:38):
Yeah, and you feel like it's got the euphoric feeling
of chewing five gum, but also with a finger in
your bomb, getting a blowy. It's all of those things together.
And if you're not a fan of that, think of
like when Harry catches his hair on fire and home alone,
or his head and the scalp is scolding, but then
he buries it in the snow and that euphoria of eve.
(25:01):
That is the same feeling that you're talking about.
Speaker 3 (25:03):
And I couldn't agree more. It's fucking great. It's God.
I mess lung darts.
Speaker 4 (25:07):
We got to get the fuck out of Colorado so
we can smoke more of them. But that wasn't my
last great meal. My last great meal was I went
to Uncle wash Park. I wanted to give a shout
out to Chef Tommy Lee for inviting us to come
celebrate with their family. They kill it and now that
(25:28):
it's autumn weather, they're gonna be one in, one out.
But the wash Park location has the sushi. But I
just face fucked some toro, a little oonie, got my
sweat on with the Dan Dan and then I'll show you.
We'll we'll drop all these pictures. Well, the first one
we got to post is the lamb Ones. But I'll
(25:49):
get all these posts up in a couple of weeks.
We've just kind of been behind, and Instagram is not
what it once was. It's just kind of lackluster these days.
So I don't rush to it. I just want to
make sure that we give our flower. Two folks that
are doing great shit in the community and nice folks
that have invited us to join them at dinner at
their tables.
Speaker 2 (26:06):
Question about Uncle wash Park, What's like, I haven't been
there in so long, and like, you go in there
the other night, like got me and stuff talking about it,
and I was just curious, Like you can't make reservations, right, Yeah,
oh you can, Yeah, you can make reservations.
Speaker 4 (26:26):
And then they also take walkins at the bar. Yeah,
they have a very long bar that's both like noodle
facing and then sushi facing. Shout out to Steven and Alley,
friends of ours, Go Dogs Hill State. They weren't there
when we were all in there that I think they
may be on vac. I saw Stephen tongue fucking slice
of pizza, so I don't know who he is, but
(26:47):
they're great sushi chefs. They joined the team earlier this
year to kind of help because not a lot of
Americans eat the ramen or the fuh or the spicy
or bro hot broths and the warmer months. But it's
fucking piping in autumn. I wasn't the only turtleneck in there,
our sweater, you know, Like, so it's gonna be like
one in, one out, and it's bigger than the other.
Speaker 2 (27:09):
Uncle.
Speaker 3 (27:10):
Yeah, but I would.
Speaker 4 (27:10):
Say chancing it on a walk in is a little
bit precarious, especially if you're gonna drive over to the
wash Park area.
Speaker 3 (27:17):
Yeah, I mean for us, we're on the west side.
Speaker 4 (27:19):
But at the same time, they have the Uncle in
Low High, but it seats fewer folks, but they still
have same banger menu without the soush. Either way, you
can't go wrong. And then also I also went by
Smoke and had a Baja Blast frozen cocktail. I mean,
fucking heaven on Earth, Chris. It's totally not good for me.
(27:40):
But at the same time, I'm in the process of training,
so I need a cold reprieve.
Speaker 2 (27:45):
Every now and then. Okay, rank these three drinks.
Speaker 3 (27:48):
Okay, do it.
Speaker 2 (27:49):
Let's go h Edgewater Beer Garden, Froze, Smoke, Baja Blast,
and this one's just gonna be a curveball Lafitte's Purple drink.
Speaker 4 (28:01):
Okay, so the sugar level is highest in the Baja Blast,
and that's saying.
Speaker 2 (28:06):
Something because we aren't worried about you.
Speaker 3 (28:07):
It is like straight sugarfoot. If I'm gonna power rank them,
I'm gonna go.
Speaker 2 (28:13):
Or should you do a fuck Mary Kill?
Speaker 3 (28:15):
I could fuck Mary Kill. I would fuck the Baja Blast.
Speaker 4 (28:18):
I'd marry the Lafitees, and I'd kill the Froze just
because the froze is good, but the other two serve
more like you get a sixteen ounce or at smoke
for not even the same price. It's cheaper than the
froze and the basil. Sometimes they'd leave it off at
Edgewater Beer Garden. And then sometimes it's a little too tart,
(28:40):
like it gives you a little bite in the jow,
which I don't hate. But on the summertime months it's
a little nicer. But now that we're into autumn, you
don't mind that sweetish hue. But nothing will ever compare
to a Lafitte's Purple drink. And if you don't know,
I don't trust you at all. Anyway, Lafitte's Purple Drink
is the greatest cocktail on this God's Green Earth or
(29:01):
blue Earth, whatever time year it is.
Speaker 2 (29:04):
Yeah. Also like I'm kind of uh, you don't need
to serve frosee in a wine glass? YEA, yes, like
a spritz, Yes, I get it, an apparol sprits you
have like to serve that to me in like a
wine glass.
Speaker 4 (29:20):
And I guess they don't want it to melt on me.
But I feel like I'm losing ounces because they're losing
a lot ounces because they're being way too civil. Like
there's two sized pores that smoke. You get the little
guy that comes in a mason jar or a big
boy that comes in a pint.
Speaker 2 (29:35):
And if it melts on you, it means you're drinking
it too fucking slow anyways, And they.
Speaker 4 (29:38):
Serve theirs with a boba straw. So if you have
the required material, brain free city. But at the same time,
if you're a deep throat champion like yourself Christ in Heaven,
it's great.
Speaker 2 (29:50):
I bet I could suck down there like.
Speaker 3 (29:53):
Like nobody's business.
Speaker 4 (29:55):
But yes, Lafites will always remain the alpha and the
omega and my opinion, but we're biased. We come from
the South. We moved out here fifteen years ago.
Speaker 3 (30:04):
What fucking we know?
Speaker 4 (30:06):
You know God exactly, but I do know that Baja
blast fucks. Also, chefs don't like it, they say it's
too sweet, but I like it and that's all that matters.
Speaker 2 (30:15):
Dude. Uh. Also, we got to shout out Jackson the October.
Speaker 4 (30:21):
Well, that's our next segment is things coming up, not
things that were in the past. Let's talk about things
coming up. You want to do the jacks tell them
what you're about to get into.
Speaker 2 (30:30):
Oh man, I might have bitten off more than I
can chew here. But at the same time, you know,
like we're all this day and age, we're all about
participation trophies. So I'm okay, but we are going to
support what is it the High West oysterer fest Fest
And it's.
Speaker 4 (30:49):
Not called the Shock and Fuck as many times as
we say it. They're not changing the name. But it's
to benefit Sophie's neighborhood, which, for those that don't know
it actually ties back to earlier conversation. Lauren and Josea Rosenberg,
founders and owners of Black Belly. Their daughter has a
rare muscular disorder or disease, and they started this foundation
(31:16):
to help with research to you know, to fund research
to see if they can find a.
Speaker 3 (31:22):
Cure for this disease. I won't go into the details
about it. We would love to. We're gonna get Lauren
and jose on the pod.
Speaker 2 (31:28):
To talk and more to take best to hear it
from them.
Speaker 3 (31:31):
Yeah, but we're shucking in fucking for a good calls.
Speaker 2 (31:34):
Chris, dude, we are and our ask Oh my god,
it's gonna be so bad. But like you actually you're
in a better You're in a better position than I am.
Speaker 3 (31:45):
I don't know if that's true what you're doing, Chris.
Speaker 2 (31:49):
So I guess like so I'm shucking and which I've
shucked a bunch of oysters in my day, but I'm
I don't do it for like, I don't in and
shuck oysters, if you know what I mean. And most
of the time too, like you know, it's whenever I'm
like going home, like around the Christmas months when everybody's
(32:11):
eating oysters, you know, I would get out there and
shuck for the family. But I wasn't on a clock,
you know, and I wasn't competing. I was just taking
my time, like you know, people bitching about it, wish
you're just give me a second.
Speaker 3 (32:26):
I'm not a pro.
Speaker 2 (32:27):
Yeah, And I mean I get them here all the
time and shuck them. But again I'm not like.
Speaker 3 (32:32):
Year's many a time.
Speaker 2 (32:33):
But I'm not like, oh, let me fucking hustle a minute, yeah,
because then it just gets it gets absurd too, and
then like your friends may be like, oh dudelet just
churn them out. No, not for me. Also, I really,
I mean I'd come close to like throwing one through
(32:55):
the palm, you know. I mean, you gotta be careful
around those things.
Speaker 4 (33:00):
Yeah, And you know, shout out to Dave and Dana
Query and the Jack's family. They've been the ones that
have put on the High West Oysterfest for a couple
of years now and always benefiting local you know, nonprofits
and fundraisers that are for a good cause and it's
all for a good time and good calls. So it's
not like invite us in to take it seriously. But
(33:23):
I will say, well, I fare better than you, maybe
only because what's gonna happen is if you just kind
of go, you know, tortoise hair, you're gonna get through
a few. Maybe you can steal a couple off of
another competitor's Yeah, I would too.
Speaker 3 (33:39):
We're not here.
Speaker 4 (33:40):
We're playing for keeps and personal glory. My problem is
that I talk so much shit, whether it's about influencers,
the journalists in our community, shitty restaurants. I have now
bitten off more than I can chew for another time.
Speaker 3 (34:00):
Off to without throwing up.
Speaker 2 (34:02):
Yeah, that I'm gonna throw up. That would be I mean,
I don't know. Man.
Speaker 4 (34:06):
We'll talk about the challenge next week with our goals
that we've set for ourselves and how the community.
Speaker 2 (34:12):
When were we up there last though, it was.
Speaker 4 (34:14):
What two years ago when we were taking pictures with
the mollusk and watching like those very obest people just
putting down like six dozen.
Speaker 2 (34:21):
And yeah that was also also let's have some Keith
at this event when they're you know, when you can
come up and get oysters, like let everybody get a
piece of the pie. But I will say.
Speaker 4 (34:32):
Those so little Keith out of that one table we
were all everybody was like, oh man, they can't keep
enough ready for because it's all you can eat for
everyone else that buys tickets and just comes for a
good time and a good cause. But if you're one
of those see you next Tuesdays. Aka a cunt that
just grabs a whole tray of them and takes them
back to your table of fairal humans.
Speaker 2 (34:54):
And it just continues to grab trays and stack them. Yeah,
don't do that.
Speaker 4 (34:57):
You ruin a good time for everyone. It's like the
person that peeces in the pool at a birthday party.
Speaker 2 (35:03):
Yeah, it's not fun. But I will say the things
that hot me about your situation is just watching that
go down, Like it's just like it's not even you know,
eating competitions in general, watching some of those go down,
it's kind of like, eh, but like these are oysters
(35:24):
and remember it was, yeah it was, and you know,
like there's just the whole there's so many points where
you could go wrong because you got the whole smell
of oysters, which is not a bad smell, but if
you're sitting there fucking slugging them and you're just getting
full and then you get that strong whiff of just see.
Speaker 4 (35:44):
Or if it goes down wrong, yeah, and it's like
those that nasal drip or like if you get that
kind of vibe where it's like and they just it's
gonna be a shock reaction where it's going to bring up.
Speaker 3 (35:55):
All of them.
Speaker 2 (35:56):
I will say, though, Yeah, I think I think that
really your worst You're worst in me is a burp,
if you burp at all and you get a little
bit of that seawater coming back up your donzo. But
my fear though is like if you go and you
go like on stage or something like, there's a lot
(36:18):
of people who can't handle it, and if they see
someone throw it up, if they throw up and then
it just starts with that, I don't know. But if
it just starts a chain reaction around the whole event,
everybody's just.
Speaker 4 (36:31):
Or if I accidentally vomit up on all of the oysters.
So for those that don't know, the record and the
eating competition is timed differently than the shucking.
Speaker 2 (36:40):
Because ninety seconds.
Speaker 4 (36:41):
There's ninety seconds for the eaters, and people are just
finger blasting those things, throwing them down their gullet. And
so I've been practicing. Chris has been shucking for me.
Dave has given him some tips. But Dave also gave
us some insight into past year's competitors and the winning
from the winner from last year, eight one hundred and
twenty seven oysters in ninety seconds, which is so vile
(37:04):
it makes me want to throw up just sitting here
having a conversation with you. But I just knocked back
seven and ten up there, so if I can stay
that pace, I would be somewhere around sixty three, which
is a formidable number.
Speaker 2 (37:15):
Have you thought about the cut method that was disgusting
the cup method, because it's almost kind of like, you know,
I pictured, that's like the I picture like cocktail or
something like cracked eggs.
Speaker 4 (37:25):
Yeah, it's and it's like do you remember the nineties
when like people are like, oh, I'm working out cracking
eggs and just slugging them.
Speaker 2 (37:31):
Yeah, I'm not that guy.
Speaker 4 (37:33):
But I will be on peds And I explained this Todave,
So I'm definitely gonna puff abnormally tough, like I'm gonna
be higher than bird pussy at this event. And then
I'm gonna eat a xanax about ten minutes before I
go on. And for those that like to abuse pharmaceuticals,
such as myself, what the xanax does is it turns
off the radar. So when the stomach says hey, no
(37:56):
more to the brain, the brain is not taking any calls.
Speaker 3 (38:00):
It's like do not disturb.
Speaker 4 (38:02):
Yeah, and we usually do it for like dim sum
on Sundays, after a banger of a Saturday, We're like,
let's go in there and just fuck up soup dumplings
and some boughs and some you know, shoe mine without thinking.
Speaker 2 (38:13):
About it next so you know you're eight the hole.
Speaker 3 (38:16):
That is true. We have done exactly that time.
Speaker 4 (38:19):
We ordered the crabs and the lobsters for no reason
other than we were all barred out.
Speaker 3 (38:24):
It was a terrible idea.
Speaker 4 (38:25):
But I'm gonna eat a small amount, just enough to
trigger my stomach not being able to tell my brain
so that I can go for gold, like I am
going to do everything in my power to put my
best foot forward and make us proud.
Speaker 3 (38:38):
But there's a ninety two percent chance that I throw
up with there.
Speaker 4 (38:41):
And you know, Chris, I've never been scared to embarrass
the shit out of myself, whether it's dancing, whether it's
starting a podcast ten years ago, whether it's testifying. I
will do whatever it takes to support local businesses. And
if that means throwing up trying to eat ninety five
oysters in ninety seconds, by god, I'm gonna fucking do it.
Speaker 2 (39:02):
If I lose a finger, so be it.
Speaker 4 (39:04):
It is the price we pay to be the only
true correspondence that you have in this community.
Speaker 2 (39:10):
I will say though in more details come next week,
but I think you know we've got some We've got
some numbers thrown around on your dambling. We'll talk about
like what will what we'll throw up for charity, and
how the community can get involved.
Speaker 4 (39:27):
Yeah, I may be writing a fat check to charity
if I if my mouth uh whatever cash is checks
rights things, rights checks that my stomach can't cash. I
will be writing a large donation check from the Stone
Depetite Fund, which is pretty much just the money we
get from a Rocky uh directly to Sophie's neighborhood.
Speaker 3 (39:48):
If I don't hit my number.
Speaker 4 (39:49):
But also if our community guesses correctly how many I
eat pre bomb or how many you shuck, you will
win a care package with gift cards from rest multiple restaurants,
care packages from our friends over at Rocky and from Nobo.
So it's not gonna be too bad of a time,
and tickets are available. You just got to go to
(40:10):
Jack's Fish housees website. Type in our look for our
type in High West Oyster Fest tickets on Google and
it'll it'll prompt you right to either event, Bright or Jacks.
And remember all of the tickets go to a good cause.
There are foods available beyond oysters, so if you're turned
off by raw dogs, don't worry. They got tons of snacks.
(40:30):
There was a yeah, there's a loaded bar. We were
having a big.
Speaker 2 (40:34):
Timeline and and it's at Etown, which is a cool
little space.
Speaker 4 (40:37):
It's gonna be a lot of fun. And you know, Chris,
that's not the only fun we're gonna have. There's two
other events going down in the coming weeks. The first
one is this weekend if you're listening to this, the
week of the fourteenth fifteenth sixteenth seventeenth is the Festa
del Kyanti Calasico, which we teased last week. For those
that are in the industry, the trade show, there are
(40:59):
seminars Friday and Saturday. You can get tickets or you
can DM me and I'll send you the details for
the trade only if you are just a consumer in
the community and don't work in the hospitality industry. Tickets
are available through Tavernetta and Frasca Hospitality's website. Grab them
because there's not only two dinners going down at Tavernetta,
(41:21):
where you will be drinking like twelve glasses of fucking
Kianti with a bunch of fucking Italians. So I'm gonna
wear like seven to twenty five sprays of cologne and
an open chested shirt, some really tight painted on pants
so you can see the imprint of the schlong. I'm
going full Italiano this weekend. I may even fucking start
(41:41):
betting on Seria soccer.
Speaker 3 (41:44):
I don't know.
Speaker 2 (41:44):
Oh, that's almost as corrupt as FIFA.
Speaker 3 (41:47):
Yeah, but that's not the only one, dude.
Speaker 2 (41:49):
I'm so excited for that. I can't wait. I got
my tickets to go to the tasting. It's a hell
of a deal. I think it comes out to like
maybe like one hundred dollars for.
Speaker 4 (41:58):
Twenty five glasses of wine, and like you get to
learn from all these Italians.
Speaker 2 (42:03):
Yeah, you get the option to purchase some of those
tastes you know by you know, by Taster twelve. Like
me and Mike are gonna walk out of there with
a case.
Speaker 4 (42:14):
I mean, same, brother, same. I'm going in as a
work on a work account, and I don't think eat
Denver's gonna allow me to expense a case of Kianti wine.
But you know, sure as fuck I'm getting one. So
shout out to our sponsors. Maybe they'll cover the bill
on that. But that's not the only event next week
Spork and Compass For those that don't know, it is
(42:37):
a it's a fundraising effort put on by Mark Antonation,
Ruth Tobias and chef Mary to Win So Mark formerly
of Westward now at fifty or formerly of cra and
Westward now at fifty two eighty magazine.
Speaker 2 (42:53):
Yeah, he's the food odder.
Speaker 3 (42:55):
Yeah. Ruth Tobias.
Speaker 4 (42:56):
If you don't know, she's possibly one of our best
actual in the city. Writes for Eater, writes for What
Is It Like, Psalm Magazine, our Psalm journal. She is
a hell of an author and chef Mary to Win
from Olive and Finch are teaming up to throw an
event on the twenty third of October. All proceeds going
(43:17):
to same cafe. Shout out to our friend Carrie. She
was with us at Saver the season. She's on the
board at Eat Denver, so we will be joining her
at that.
Speaker 3 (43:27):
That's a great event for great food, for a great cause.
Speaker 4 (43:31):
You can grab tickets, go to sport and compass on
social media. I don't even know what the fuck theirs
social media name is. Just typing in on Google, I'm
leaning on you'll find it. Yeah, I'm leaning less on
Instagram these days for reputable information and back to just
search engines. And then the last news I kind of
teased it a little bit on social but I'm going
(43:55):
to Charleston, Chris. I'm teaming up with the food and
Wine magazine, Travel and Leisure in Southern Living as well
as shout out to Birdhouse.
Speaker 3 (44:06):
Hr bird House pr.
Speaker 4 (44:08):
That has given me the green light to join them
at the festivity.
Speaker 2 (44:11):
So are you bringing back a souvenir?
Speaker 3 (44:13):
Yeah, I'll bring you back soon.
Speaker 2 (44:14):
Thank you.
Speaker 3 (44:14):
You want gout? You want like a gun? I mean
it's the South. I can bring you a.
Speaker 2 (44:20):
Cool tea or a hat.
Speaker 3 (44:21):
I gotcha, I got youa.
Speaker 4 (44:23):
But that is going down November fourteen, fifteen, sixteen, seventeen,
or the weekend of fifteen through seventeen or fourteenth through sixteen.
Speaker 2 (44:32):
What an awesome experience before Thanksgiving.
Speaker 3 (44:34):
I know it's gonna be glorious.
Speaker 4 (44:35):
I'm gonna learn, you know, like there's tastings and tutorials
with friends of ours like Mint and Vivek will be there,
We'll see Schwang.
Speaker 3 (44:46):
Schwang will be there.
Speaker 4 (44:47):
As well, so top chef professionals. And then there will
also be some offsite events like we're gonna go crabbing,
We're gonna do a low country boil. I'm gonna try
to showcase. You know, we're from the South, we grew up.
I've gone to Charleston more times than I can count,
but as we moved west, it hasn't become as regular
of a vacation. And for those that truly fancy themselves
(45:10):
a good meal, and I mean half of them won't
even go to Lions for Ta Marigold or to Poulette
if they're in Colorado. But if you're looking for a
vacation as a foodie or a gourmand, Charleston is up
there with New Orleans. It's in the same camp as
New York. Charleston. Lay. I feel like Houston has kind
of really come on. But Charleston is very quaint community
(45:33):
and it's steeped in history, rich in culture and cuisine,
and the community the chefs that live and reside with
restaurants and you know, jobs in Charleston will really be
on Showcase, and so I'm hoping to use our platform
to kind of tell those stories and why folks from
outside the Southeast should take notice or heed our advice
(45:56):
and take a vacation because while we don't get to
go down there, obviously, my family's down in Louisiana, so
I got it like the dirty version, which is Nola speak.
Speaker 2 (46:06):
Also, Charleston's not the easiest to like get to.
Speaker 3 (46:09):
There are direct flights.
Speaker 4 (46:10):
From United and Jet Blue, but it does range a
little bit higher in price points, but you can easily
get in there for cheaper, whether it's through Frontier American.
Speaker 3 (46:20):
Which has the hub in Charles Charlotte.
Speaker 2 (46:22):
Like it's easy, yeah, but you know, like growing up
where we grew up, that was a hard drive because
like you, I mean, like you're really going out there,
it was and I feel like I feel like Charleston
almost like it's i mean, it's southern to a t,
but it's so it's so old that, you know, with
(46:44):
the cobblestone roads, you almost feel sometimes like if you're
on a street, you could be like, oh, this could
be like the Northeast it you know, like.
Speaker 4 (46:53):
New Orleans is kind of in that same camp. As
Charleston or Savannah, Georgia, where they're unique in their own ways,
but the kind of resemble and reflect you know, richer
and deeper culture both in cuisine and those that prioritize
quality food over fast food or you know chandeliers as
we call sparkly booed salt hanging from ceilings. These are
(47:15):
folks that have been using cast irons for hundreds of
years that have been passed down, restaurant recipes that come
from family books, back from you.
Speaker 2 (47:24):
Know, there's a lot of African influence too.
Speaker 3 (47:28):
It's great, It's unbelievable. You'll see a lot of it.
Speaker 4 (47:31):
Like Caribbean influence is very affluent in New Orleans and
losing in and that Cagun culture, whereas Charleston has more
of that.
Speaker 3 (47:39):
Sadly it's the slave.
Speaker 2 (47:40):
Track, yeah exactly.
Speaker 4 (47:42):
But it's also like recipes that have been around for
two hundred, three hundred years that you're just like and
you get it and it, you know, come combine it
with fucking schawan.
Speaker 2 (47:52):
In the source ingredients that they get there that are
kind of unique to the veg that's gonna be awesome.
Speaker 4 (47:58):
The seafood, you know, and then just you know, like
talking about crabbing and low country boils on old you know,
fucking plantation homes. I don't even know where the fuck
they do it. This will be our first year doing it,
but what our goal is will be to kind of
showcase why Charleston should be on top of every food
(48:19):
adventurers list. Even if you don't have a passport, you
can get wisped away to a different time, in a
different place, and you are right with those cobblestones and
that kind of old architecture.
Speaker 3 (48:30):
It feels like those smaller roads.
Speaker 2 (48:31):
Of Boston or yeah, and those in those hotels, like
the old old hotels.
Speaker 4 (48:37):
Out there with like but the big like you know,
like the wrap around patio you know, porches and like
I don't even know what we call those large pillars.
Speaker 3 (48:46):
These days, but you know there's the little curl.
Speaker 2 (48:50):
It's romantic. Yeah, it's romantic.
Speaker 3 (48:52):
And I'll be down there by myself, you know, check.
Speaker 2 (48:56):
In one night during you know, because everybody knows that
food festivals this grand. You gotta take a little break
every now and then.
Speaker 3 (49:04):
And I'm gonna try to be a little more professional.
Speaker 4 (49:06):
Obviously aspens in our backyard, and we know so many
of the folks that participate in it. We have so
much fun and then we recap it at the end.
I'll try to be more on the ball about it.
But there's seminars and tastings, there's experiences and tape like
they're doing like a dining a round series throughout Charleston
as well. So while everyone knows the place is like
Sean Brocks Restaurants or Raw one six seven, like, there'll
(49:30):
be pop ups of chefs. I don't know if Kwame's
coming down or not, but Rodney Scott, you know, yeah,
like folks, I think I saw Kwame on there, but
like a lot of chefs that we've met in passing,
but also bring influence and flavors from outside, pairing with
those of Charleston, it's just gonna be heavenly. And so
we can't think again the Food and Wine family enough
(49:51):
for having us, for Birdhouse Public Relations, for allowing me,
and for helping me with a short list of guests. Chris,
I know you, maybe not you, Chris, Chris Shepherd, if
you're listening to us, we need to do a Southern
Smoke episode because we missed their fundraiser two weeks ago
in Houston, so we'll go tag it. We'll tag them
in see if we can get a little Chris and Kip.
Speaker 2 (50:13):
I would love to do something with Southern Smoke. There's
such a good organization in the community. The one thing
I will task you with on your trip to Charlotte, though,
I need you Charleston. How many days are you there again?
Speaker 3 (50:27):
I'll land Thursday and I leave Monday.
Speaker 2 (50:30):
I need you to make it a point to have
a biscuit from a different place every day and report back.
There's something about biscuit Logre's. Yes, I want a biscuit
log because there's something about like Alabama, Mississippi, like Georgia.
We all got good biscuits. New Orleans, but I don't know, man,
(50:54):
there's something about Carolina's and I think I think they've
got biscuits. I think they've got them dialed.
Speaker 4 (51:00):
They do the drowned biscuit where you have like a
pool of butter and then you lay the dough in
there and it comes out and it's like, for whatever reason,
it obviously didn't stick, but it's not like so wet
that it falls apart, like it's still congealed enough.
Speaker 2 (51:15):
I need to do a biscuit log and maybe like
a dinner roll log biscuit I mean, whichever one. I
feel like, though you need to focus on the biscuits.
It's a big thing, o full.
Speaker 4 (51:28):
We'll dive into all of it. Maybe I'll do nightly
reports Captain's log, and then we'll have some tidbits from
chefs that live and call Charleston home, as well as
chefs that are coming down to impart wisdom and do seminars.
But also maybe you know, spread their influence and do
kind of a little hodgepodge between the cultures and the cuisines.
(51:50):
So we're gonna try to showcase it all and have
some fun in the process. Yeah, like fucking autumn. Despite
me saying that we're gonna be taking a break, there's
no fucking break.
Speaker 2 (51:58):
In this man. Think about the a tower you can
wear down there though, because you're gonna get that coastal
breeze at night. Oh my god. But anyways, I want to.
Speaker 3 (52:09):
Do we just go shop Thursday, so I look like
a schmuck Friday, Saturday, Sunday.
Speaker 2 (52:17):
I would I would say one thing I'd like to
know more about with Charleston is it's I mean honestly, man,
I think the last time I was down there was
like two thousand and six, so it's been a while,
but that was like I wonder what, Like, obviously it's
it's got a history of good food and you know,
(52:37):
travel worthy spots to go, but I feel like within
the past ten years it really blew up, and I wonder,
I mean, I wonder if in part that was like
kind of the beginning, because when I was there, that
was really the beginning of husk Ye that anymore. Yeah,
(53:00):
But I mean like I felt like that was like
I wonder if that was like a lot point for
the the more focus on it. Because the food's always
been good, but it seems like there's a new guard.
Speaker 4 (53:13):
Yeah, And I feel like you're exactly right in Colorado,
and it feels like a lot of cities around the
country have seen that. And a lot of that comes
from you know, immigrant influences, whether it's you know, Eastern
Asian or Mexican.
Speaker 3 (53:27):
Influences, all of those things.
Speaker 4 (53:28):
So we're seeing whether it's fusion or chefs that came
up through the ranks and then fell in love with
Charleston and then like watch what I do with Charleston
cuisine and you see something totally different. And so I'm
very excited, and I hope I can tell the story
well and at worst we'll be able to recap it
and give everybody a mental erection. So we're gonna have
a big time, but not before we have a big
(53:50):
time here in town in October.
Speaker 3 (53:51):
So three big.
Speaker 4 (53:53):
Events here in Colorado, and it's not too late if
you want to grab tickets to join me in Charleston
at the Food and Wine Class of Charleston, presented by
Food and Wine Magazine, Travel and Leisure, and Southern Living magazines.
Quite literally, three staples that were on every coffee table
in the South growing up.
Speaker 3 (54:13):
This is a dream come true. There is a fourth one.
Speaker 4 (54:15):
We won't mention that one as they are not a
part of this event, but all four of those are
cut from the same rug of just there're a taste
of home, and I'm giddy as a schoolgirl.
Speaker 3 (54:25):
To get back to it.
Speaker 4 (54:26):
So, y'all, I'm excited to be back on the couch
with Chris. We have some really cool stuff coming down
the pike. Great interviews next week, great competitions, and a
bunch of wonderful events for great causes coming down the pike,
So don't be shy, grab tickets and come join us
and party with us. If somebody ever comes up to
me at an event and asks for some cannabis, I
have never been shy to either give them the pen
(54:47):
right out in my pocket and or just catch a
buzz of whatever you may have in your pocket behind
a dumpster in the alley. So please find us. Thank
you for the support, Thank y'all for being with us.
Let's go have a fucking autum ready. And if that
background voice you hear, that's our ode to s VP
and Stanford Steve. That is our own Red. That's al
(55:11):
and she is not on the bone, but we can't
blame her.
Speaker 3 (55:13):
She's got cushy. Until next episode, y'all, stay high, stay
hungry
Speaker 2 (55:19):
Shuck youah cheers.
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