State of Plate
The Colorado Springs Indy’s longtime Food and Drink Editor and critic Matthew Schniper critically examines Colorado Springs’ culinary culture along with guest chefs, restaurateurs and industry insiders. State of Plate does a deep-dive on Colorado Springs’ food and drink scene, asking the core questions: Where are we now, where do we want to go, what are we doing right and wrong, and how do we advance? Throughout five episodes, we hear from more than a dozen chefs, restaurateurs, industry experts and food producers, talking everything from local culinary history and current marketplace challenges to celebrity TV culture, mental health in kitchens, cultural concerns and food-production ecosystems. State of Plate examines the scene from every angle, striving to make sense of a complex system, and offering a critical take on potential paths forward. The Colorado Springs Indy has been the alternative newsweekly voice for the Pikes Peak Region since 1993. Matthew Schniper has been a writer and editor at the paper since 2006. Read the Indy at https://csindy.com. Catch Matthew’s reviews for the inside scoop on where to dine and imbibe, at https://www.csindy.com/users/profile/matthew%20schniper/ Thank you to these community organizations for underwriting this podcast: Colorado Springs Community Cultural Collective https://communityculturalcollective.org/ Fountain Creek Brewshed Alliance ® https://www.fountain-crk.org/ Downtown Colorado Springs https://downtowncs.com/
Episodes
The Colorado Springs Indy’s longtime Food and Drink Editor and critic Matthew Schniper (https://muckrack.com/matthewschniper) critically examines Colorado Springs’ culinary culture along with guest chefs, restaurateurs and industry insiders.
State of Plate does a deep-dive on Colorado Springs’ food and drink scene, asking the core questions: Where are we now, where do we want to go, what are we doing right and wrong, and how do we a...
What’s the state of Colorado Springs’ food scene? Are we overhyped or underrated?
Matthew introduces State of Plate’s intent to do a deep dive on Colorado Springs’ food and drink scene. Guests are Springs natives Shane Lyons and Jarod Boyer. Lyons is a chef and food consultant who’s worked across the country, including in New York and L.A. Boyer is a sommelier at Michelin-starred Alinea in Chicago. We introduce the core questions: ...
How did a casual drinking club of nine ambitious young cooks turn into a legit chefs collaborative tackling the betterment of Colorado Springs’ food scene 20 years ago? Matthew’s joined by longtime Springs chefs Brent Beavers (Immerse Cuisine, BFD), Jay Gust (Tapateria, Pizzeria Rustica, Homa Café Bar), and James Africano (The Warehouse). We discuss part of the Springs’ food history, specifically a time 20 years ago when these chef...
What does the new wave of chefs think about today’s current culture, and what the future holds? Guest chefs Chantal Lucas (Luchals), Hannah Cupples (Private Chef) and Ian Dedrickson (Ephemera at COATI) come on State of Plate to offer a perspective from the young generation of the Springs’ culinarians. The kitchens they’ve grown up in and operated are a different beast than the hospitality landscapes of Club 9’s era. The industry’s ...
Three notable Colorado Springs chefs give the lay of today’s landscape, pitfalls and all, from mental health matters to celebrity burnout. Building off the look back in episode two and the look ahead in episode three, we return to present-day realities with guest chefs Brother Luck (Four, Lucky Dumpling, Top Chef Season 15-16, Beat Bobby Flay, Chopped), Eric Brenner (Red Gravy, Meals to Heal) and Noah Siebenaller (Cheyenne Mountain...
Big AG, corporate systems dominated by global goliaths, generally prioritize profit over all else. But there’s a better way forward for our culinary ecosystem. Good ingredients make good food. In State of Plate’s final episode, Matthew talks with Colorado-area food producers and purveyors about the importance of sustainable agriculture systems and supporting local growers and ranchers. Guests are Mike Callicrate (Ranch Foods Direct...
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