To the moon and back
To the moon and back
A crazy-ass mini golf spot, sampling a Season Two Taste, the turkey recipe you need + more food & drink news
Happy post-Halloween everybody! I hope your sweets indulgence didn’t send your blood sugar to the moon. (And if it did, I hope it was worth it.) I went flying in a whole other way recently as you can see in the above photo — and I’ll tell you more about that farther down this week’s newsletter. Which is to say, yes, I’ll share where you can take your own pic if you wish. (Cheek meet hook; enjoy the momentary suspense.)
But first, I want to tell you what a former industry colleague of mine is up to with her and her husband’s cool new endeavor. So here goes:
Season Two Taste
I first met Christine Miller (then Christine Adrian) at 32 Bleu back in the early aughts, when I was fresh out of college and returning to restaurant work for quick cash to fund sporadic international travel. She was executive chef at the music venue and I recall sitting through her menu training as their server and learning background on the plates I’d be describing to guests. She was coming from a fine dining background, so the menu had a mix of what we now call “elevated” plates along with casual crowd-pleasers like the most guilty-great Monte Cristo sandwich around town in its day.
Long story short, we bonded as coworkers before we both departed for other gigs many months before the outfit eventually folded — later becoming Thirsty Parrot and most recently Studio 32 upstairs and Illegal Pete’s (soon, supposedly) downstairs. We kept loosely in touch over the years since and I later met her now-husband Jason Miller during his time teaching at Paragon Culinary School. (←Click on that link and you’ll find me judging Bobby Couch’s final exam a few years before he opened The Green Line Grill.)
Good things for our scene came when the joined Millers were subsequently running things at Springs Orleans/The Mining Exchange, and now they’ve gone a whole new direction with their recently launched food blog named Season Two Taste. Below, I toss five questions their way so they can introduce themselves to you:
1) For those who haven't prior met you at your prominent stations around town, tell us briefly about yourselves.
Jason Miller: I'm a lifelong chef and cook with 30-plus years experience. I cut my teeth working in the gulf coast region — Florida, Louisiana, and Texas — before coming to Colorado Springs in 2002. Locally, I've held executive-level positions at Paragon Culinary School, The Blue Star and Springs Orleans/The Mining Exchange hotel. I am currently working as a chef/instructor at The French Kitchen.
Christine Miller: Having the honor of attending and graduating from the New York Restaurant School and working as a cook in Manhattan at some of the top restaurants at the time, I moved to Colorado Springs in 1998. I became the executive chef of La Petit Maison, and moved on from there to the chef position at 32 Bleu. To clear up any possible confusion, I was going by the name Christine Adrian at the time, as I had not met or married Jason yet. After those events took place, I found myself as the pastry/dessert chef of The Mining Exchange/Springs Orleans.
2) What is Season Two Taste, and how will folks interact with it?
Season Two Taste is a food blog with a focus on seasonality, some gardening and chef-level skills. We have plans to start filming and releasing some fun and informative videos to this effect, creating a direct email newsletter for members, as well as an online subscription-based cooking school.
3) What made you want to create this food blog now, at this time in your lives?
Jason: After my recovery from a very traumatic and almost fatal accident in 2020, and briefly returning to the kitchen, several things became apparent to me: One, that I no longer have the physical stamina and ability to do the work of an executive chef and really do it to the level of excellence that I think it deserves. Two, that I am grateful, not only for simply being alive, but also for the opportunities that I have had and the things that I have learned. Finally, those realizations made it very clear to me that my most useful and gratifying path in this world lies in sharing. Sharing my stories, knowledge and skills. That is what I'm seeking to do with this website, as well as all of my future and ongoing endeavors.
Christine: I have always been very passionate about food and sharing this passion with anyone who cares to listen. After having a full hip replacement, as well as caring for my husband during his recovery, I also had to bow out of the commercial kitchen world. Having the ability through modern technology to continue to share my love of food is a blessing. I don't think that I could ever consider myself "retired" from food. I also have had a lifelong interest in photography, so I’m very grateful for the opportunity that this project offers; I’m the official photographer for the site.
4) What do you hope to achieve with Season Two Taste?
We have many goals for the site. The traditional method for a home cook to learn has always been based on simply reading and following recipes. We would like to help people break free from that, and learn to be creative and have fun making what they enjoy. The media surrounding food tends to focus on chefs and cooks seeming to have some magical and secret talent that you can only watch from the outside. We strongly
believe that with a few simple skills and practice, anyone can overcome this intimidation factor. I [Jason] have a great many stories from my years in the kitchen that I've always enjoyed telling, and have been told that I should write them down. I am doing this now, and will be sharing those in short story format, with the hope of some day releasing them as a collection. There are several other ideas in the works, but
nothing we are ready to announce just yet. Stay tuned!
5) Given your many years working and residing here, where are you still excited to go out to dine, who's doing the exciting work in the field these days as you see it?
We admittedly don't get out as often as we would like, being so busy with all of that we just outlined. Having said that, there are definitely some favorite dining experiences in the Season Two Taste vernacular. Tapateria, owned by the brilliant Jay Gust, and headed by our dear friend, chef Miranda Wyatt, is remarkable with its original while also authentic take on Spanish tapas cuisine. James Africano's The
Warehouse is inspirational in its embrace of Colorado products and bold flavors. Margarita at Pine Creek (chef Eric Veid) is always a special and comforting dining experience in the most romantic and cozy setting in Colorado Springs. We would also like to give a shout out to Salsa Latina for keeping the green chili burrito flag flying high here in the city!
It’s turkey time (almost, so get prepared)
Oh man has Gather Food Studio outdone itself yet again with this month’s recipe for our collaboration with Ranch Foods Direct. It’s November. Thanksgiving approaches. It’s turkey time. And Gather Co-owner/Chef Cortney Smith has a beautiful Citrus Herb Thanksgiving Turkey recipe to share with the world. (She’ll also be publishing a lot of other T-Day-related content, for side items and such, soon on Gather’s channels, so make sure to hop on their newsletter (at the bottom of their homepage) and follow them on social media. Meanwhile, Ranch Foods Direct begins their sale of regeneratively raised turkeys from their friends over at Gunthorp Farms on November 20. If you’re seeking a better-than bird out in the marketplace, this is it. Pre-orders may be placed at either RFD retail location in-person leading up to that date. Gather has developed both a special brine blend and a turkey rub for a two-in-one spice kit that you’ll find at RFD starting next week. So we invite you to join us for dinner this year (no, not literally, I’m talking figuratively, dude) and make this amazing turkey that will put your neighbors’ to shame. (Because let’s be honest, we all want to be the badass on the block, yeah?) I want to give a much-deserved shout-out to Cortney for the gorgeous food styling for my photo shoot (man, shooting turkeys is hard!) and also to RFD’s Michael Cost who designs these pretty monthly graphics for us. Cheers!
In brief
• From the CS Indy: Club Q will reopen with new name and location “at the Satellite Hotel on South Academy Boulevard, under a new ‘The Q’ nameplate.”
• From Focal Pint: Did someone say Cinnamon Roll Oatmeal Pastry Stout? Yep, it’s releasing at 11 a.m. Nov. 3 at Red Leg Brewing Co. Ryan Hannigan also has the deets on Atrevida Beer Co.’s Dia De Los Muertos Feast and some brew notes from a recent trip to Virginia, plus a shout-out to his contributions to Springs Mag’s fresh list of Best Local Breweries on the heels of the CS Indy’s Best Of issue.
• Colorado Springs’ first Shake Shack opens Nov. 9 at 9723 Federal Drive off of Interquest Parkway. The New York-launched chain has more than 400 total locations globally. This is now the 10th Colorado spot, which includes one at DIA.
• Via Downtown Colorado Springs: “The popular food truck Frutilandia officially has opened their second location at 107 E Pikes Peak Ave. Owners Consuelo Maldonado and Manuel Morales serve up authentic Mexican treats including elote, agua fresca, champurrado… shaved ice and an array of gourmet ice creams.”
Reader contribution
This from Side Dish subscriber Dave Brackett, former proprietor (and founder) of Pizzeria Rustica and Tapateria: “The best happy hour deal in town is at Odyssey Gastopub. 1/3 lb. cheeseburger with real cheddar and a heap of waffle cut fries and a quality brioche bun for $10. Good house cab, chard or pinot grigio $4/glass.”
Which gets me thinking: If you have a favorite HH deal in town let us know. (No cheating, restaurateurs, unless you’re highlighting another biz owner’s spot.)
Hole in one-of-a-kind (almost)
Ok, you’ve done your part to scroll this far to find out what’s up with my E.T.-invoking image at the top of this newsletter. (I was 4 years old when that released, BTW. Loved it.) The answer’s pretty simple really: Holey Moley.
Remember in my saucy IKEA review last week when I mentioned mini golf prior to my IKEA journey? Well, we went to Holey Moley, which is the first U.S. location of the Australia-born brand which is soon to open spots in Austin and San Francisco too.
The place is pretty wild and Insta-worthy as described, with rather elaborate course design that runs a wide gamut of inspiration touchpoints. We didn’t dine (had to save my appetite for IKEA, alas) but we did try a couple amusing cocktails, which were quality. You kinda just need to experience the place yourself to get the full flavor, but I will at least give you a photo highlight reel as a further teaser.
Upcoming events
• Nov. 1-12: COS Vegan Restaurant Week continues. See the website for the list of 18 participating restaurants and view each spot’s special menu. Participants include Adam’s Mountain Cafe, The Carter Payne, Chiba Bar, Jack Quinn’s Irish Pub, Elephant Thai, Odyssey Gastropub, Summa, Trinity Brewing Co. and many more.
• Nov. 5: The Park Union Public Market at the Meanwhile Block’s Barrel Building is now going year-round, from 10 a.m. to 2 p.m. on Sundays.
• Nov. 9: Dia De Los Muertos at Milagros Cocina Mexicana. 6 p.m; $80.
• Nov. 11: Chef Tasting & Wine Pairing with Talor Migliaccio pop-up at The Studio, 6-10 p.m. Migliaccio is a certified whiskey specialist, sommelier with CMS and WSET, and a self-trained chef. He’s not releasing the multi-course menu in advance “as we find it detracts from the experience,” he says. I went to a meal at Migliaccio’s house some time ago and can vouch for his prowess; he’s an impressive one-man show. $165.
• Nov. 11: The 26th annual Gingerbread & Jazz Gala, 6 p.m. at the Colorado Springs Fine Arts Center at Colorado College. Enjoy live jazz, food and drink samplings. $125 tickets benefit Early Connections Learning Center. (*I’ll be co-judging the gingerbread competition. Last day to purchase tickets is Nov. 3.)
• Nov. 11: Black Bear Distillery’s Jackson Family Single Malt Whisky Release, 2-7 p.m. Chef Bobby Jackson teaches at Paragon Culinary School (also operated by BBD’s founder Chef Victor Matthews) and is the distillery’s manager. His wife Shannon also instructs at Paragon and manages Black Bear’s bar. This whisky, limited to 100 bottles at $85 each, is a “tribute to family.” Tours, tastings and bottle sales will be available during the whole event; Shannon’s special cocktail menu runs 3-7 p.m. and Flighty Fowl Food Truck (operated by another Paragon alum) will be on hand from 4-7 p.m.
• Nov. 12: The 2nd annual Chili Cook Off & Holiday Fundraiser hosted by Salad or Bust at the Ivywild School, 1-4 p.m. Green, red and vegan chile variants will be served and amateur chefs can sign up to compete with the pros, including chefs and reps from Picnic Basket, Prime 25, Green Line Grill, Patty Jewett, The Warehouse, Burrowing Owl, Chiba Bar, The Joint and several others. $15. (*I’ll be co-judging.)
• Nov. 13: The Harry Potter-themed A Magical Dinner at The Warehouse has sold out. Hop on their email list via their website to be alerted about future fun meals.
• Nov. 13: Bar Battle Round 5 at Tipperary Cocktail Parlor. Bartenders from District Elleven and The Archives will compete. 6-8 p.m.; free entry and samples. I’m co-judging. You should be there. [*Schnip event.]
• Nov. 16: Sip with Schnip at The Carter Payne. 6-8 p.m.; free. Come have a drink with me (first drink free to paid subscribers) and enjoy dinner at our community table. Tell me about your favorite food in town or chastise me for a past review you disagree with. I’m good with either. Plus, we have a special guest this month. [*Schnip event.]
• Nov 16: Seasonal Supper Soirée at The Well with Shovel Ready. 6-8 p.m.; $65.
Parting shot(s)
It’s been said my methods of instruction are a bit atypical, unconventional, perhaps even controversial or downright illegal. Just look at the above photo and the horror, dismay and upset written all over these Colorado College students’ faces. It says it all.
Also, it’s worth noting that I’m not a teacher. The photo is clearly staged and really who stands on desks anymore to make a point anyway? That’s so passé.
What I am however is a periodic guest to fellow Substack journalist and instructor Corey Hutchins’ Intro to Journalism classes at CC. As well, back when I was head editor at the CS Indy for several years, I would host Hutchins’ classes for newsroom tours and Q&A sessions. (In other words, I’m always happy to get the chance to give back to my alma mater in this way as well as tell would-be journos what I know — sometimes while dramatically standing on furniture.)
Hutchins, who writes the insightful Inside the News in Colorado newsletter, essentially held me up to the students as an example of entrepreneurial journalism. We briefly talked through the period of time between my layoff from the newspaper this past spring to today, looking at what I’ve learned about producing food/drink journalism on my own — wearing all the hats (reporter, writer, editor, publisher, sales and marketing, accounting, social media promotion, community engagement and I’m sure I’m forgetting three other things).
Anyway, one thing I’ll share is something the class taught me, which is a summation of what makes Side Dish different from other content out there. In the below image (which you can enlarge to read the details of), a couple of “newsletter gurus” created categories for independent newsletter business models. Hutchins asked the students — who had been given homework to flip through my recent postings — to categorize Side Dish as they see it. Interestingly, they made a convincing case for every category, which means I seem to have found a unique catch-all niche that not all publications have. I guess that’s to say I’ll take the compliment and express gratitude for what my beat allows me to accomplish as I do what I do in a way that feels intuitive and sensible to me. Thanks for being here to be a part of it with me. Cheers!
Glad to have you in class! I loved hearing from you as it’s shaped how i’m writing my current newsletter.
Thank you so much for the wonderful piece in your Substack! we need to get together soon my friend!