Food service to public service
Food service to public service
Tap&Table interviews the Mayor and a City Council member; Lee Spirits Co./Brooklyn's cease operations; Weber St. Kitchen joins The Well; + more food & drink news
“All those things I learned in the hospitality industry I’ve been able to bring into government, and it’s been well received… We’re in the hospitality business. Not a week goes by without me telling my team that.”
That’s Mayor Yemi Mobolade, sharing his story with us on our latest tap&table episode — just release this week. Ryan Hannigan and I collaborated with the fine folks at Behind the Springs Podcasts to interview the Mayor and Councilwoman Michelle Talarico. Each is a food and drink industry alum, still in ownership positions of their respective businesses: The Wild Goose and Good Neighbors (Mobolade) and Picnic Basket Catering (Talarico).
“I’ve always made it a project of mine, passion of mine, really for the past 25 to 27 years to be involved in the community,” says Talarico, who started her business at age 23. “I think I found myself in the service to others in that realm, so while this is a big jump to go from boards to being on City Council, I felt like it was the next step in giving back to the community.”
The Behind the Springs team was very gracious to allow us to commandeer their studio (a tap takeover if you will), and they filmed and recorded the segment. We’ve each cut our unique edit, so unlike voting more than once (illegal!), you can certainly watch/listen to this episode twice to catch exclusive elements. Tune in, and subscribe to our YouTube channel while you’re there, or catch us streaming on your favorite podcast platform, to include Apple, Google, Amazon, Spotify.
Lee Spirits Co. ceases all operations
Lee Spirits Co. announced on March 4 that it was “ceasing operations effectively immediately.”
In that public release, the company expressed gratitude to its staff and the wider community. And they explained in brief that “despite our best efforts, the prolonged impact of the COVID-19 pandemic and the ever-changing industry landscape presented challenges we simply couldn't overcome.”
Sourcing my and my former colleague’s nearly-annual reporting on the company at the Indy, I’ll direct you to Lee’s launch in 2015, the opening of Brooklyn’s on Boulder in 2016, expansion into Monument in 2020, and acquisition by a spirits portfolio in 2021 as key milestones.
Brooklyn’s in specific, as an R&D lab for the brand, played a key role in the development of the Springs’ cocktail culture. Initial head bartender Nate Windham (an earlier spirits legend locally) developed many products and Lee’s liqueurs enjoyed wide placement on menus around town and beyond. Several fine bartenders active on the scene today came through Brooklyn’s. “My heart is so sad, they taught me everything I know,” one wrote on my Facebook announcement on Monday.
Not all community responses were positive though, and Lee Spirits Co. disabled comments on its Facebook post, drawing ire from certain people (one identifying herself as investor) who questioned management decisions.
I reached out to the company through a spokesperson (I know well) to posit my own questions. Co-owner Ian Lee (who I also know professionally) elected to offer only a limited comment at this time; he did not further elaborate on the “why” of the matter.
"In the face of challenging circumstances, such as COVID and changing market dynamics, our recent decision came after months of careful consideration,” he said. “Nick [Lee, his cousin and co-owner] and I want to reiterate our deep appreciation to those who supported Brooklyn's on Boulder Street and our partners across Colorado for showcasing Lee Spirit products in their stores, bars and restaurants."
In the closing of their public statement, the cousins also wrote that they “hope to continue sharing our passion for craft spirits with you in new ways in the future.”
Meanwhile, two beloved Brooklyn’s bartenders have found new postings: District Elleven picked up Carlos Garcia and Regan Capozzella is at Bar Thirty Three.
Blue Star Group announces second addition to The Well
In late January I reported on the Blue Star Group joining on at The Well and reviving La’au’s Taco Shop as one of two new kiosks at the food hall. At the time, they didn’t wish to reveal the second concept, other than to say it was “a brand new addition to their gastronomic line-up.”
Well, they’ve just unveiled Weber Street Kitchen, which a spokesperson tells me is “in the vein of Ivywild Kitchen” but with more chicken options and accompanying sauces and “different twists on the menu.” Like Ivywild Kitchen sells Mark Anthony’s soft pretzels and at Weber Street they’ll be served as pretzel bites. In addition to a burger, loaded fries and a wedge salad, Weber will have a regular and hot chicken sandwich, sauce-tossed popcorn chicken and options for tenders with various dips.
As a whole, she calls it “classic American comfort food” that offers a family-friendly option for the setting. Look for a March 20 tentative soft opening date. (Blue Star Group is a Side Dish Dozen member.)
Ranch Foods Direct’s Callicrate Beef on vibrant display in this month’s collaborative Tagine recipe
Our featured Gather Food Studio recipe this month in partnership with Side Dish sponsor Ranch Foods Direct is a delightful Beef & Chickpea Tagine. The Moroccan dish calls for Callicrate beef stew meat (as well as tallow and bone broth), available at both retail locations. In-store you’ll also find Gather’s fresh Tagine Spice blend, an aromatic delight that delivers a lot of flavor. If you have one (or care to purchase one locally), a tagine pot will serve you well. But otherwise sub a dutch oven or a large pan with a lid and you can easily get the job done. Thanks as always to Gather and RFD; if you’re new to Side Dish, find all our past recipes here. Happy cooking.
Taste of Jerusalem to bridge post-fire closure with Gyro Express inside Avenue 19 food hall
You’ll recall the structure fire at Taste of Jerusalem Cafe this past December that put the operation out of business for at least another year (along with others, like Icons, who’ve opted to relocate.)
TOJ owner Abdul Nasser has announced a plan to get back in the game meanwhile with a downsized downtown concept. It’s named Gyro Express, and it will be located inside of the Avenue Nineteen food hall at 19 N. Tejon St. Look for an opening day sometime between March 15 and 20, tentatively. (It’s replacing the spot that Go Fish occupied; it’s last day was Feb. 25 and that business has returned to its food truck.)
In a brief chat with Side Dish, Nasser says if the concept goes well he may keep it around even after TOJ returns to its fire-restored location. “We’re excited to be back in the community and downtown. The people downtown have been so supportive and the Downtown Partnership has been very helpful,” he says.
As for what to expect at Gyro Express, Nasser says it will serve roughly half of TOJ’s menu. The spotlight will be on TOJ’s specialty sandwiches, like the falafel, shawarma and mixed meat creations, all of which will be available. There won’t be breakfast items or soups though, and only a couple entrée items are coming over (the lamb and chicken kebab plates) as well as a few salads (the Greek, Super and Taste of Jerusalem).
“We’re marketing this as ‘Gyro Express, powered by Taste of Jerusalem,’” he says.
My Neighbor Felix still a colorful treat
I hadn’t been into My Neighbor Felix since my initial September visit, so I was glad to receive another media invite to check the spot out now that it’s got six months under its belt. (Here’s what I had to say about brunch, before.) I was reminded of just how stylish the space is; I dig the neon installation over the bar (with a whole mirrored wall) and of course the giant faux plant wall adjacent.
This go around we drank an Uptown Margarita and Mezcalita. The first is incredibly citrus bright with Cointreau and fresh orange, lime and lemon juices. The latter also has Cointreau with fresh lime, beet juice, agave. The mezcal tastes strong (the way I like it) and the beet weaves in interestingly with complementary earthy notes and it finishes sweet (a bit too so for my tastes).
For bites we enjoyed the Colorado striped bass ceviche starter, the roasted butternut squash enchiladas and cast iron sopapilla cheesecake for dessert. The ceviche, with dramatically long and thin plantain chips (that are a treat alone), surprised us the most. It’s not fishy as one might worry it would be, but tastes super fresh and bright with pineapple and mango fruit bits mixed throughout. It’s a go-for item; excellent. The enchiladas present a fine mole poblano sauce and memorable chipotle-guajillo crema that combine for a respectably spicy bite that lingers over the palate. Pickled red onion sets it off with acid and ranchero cheese offers a little mouth cooling with the squash and sautéed spinach filling. The unique cheesecake’s practically candy-sweet melted between puff pastry layers and simmering in bubbling caramel and horchata sauces. I want only for a cinnamon element but that’s just my preference.
Firk yeah
In Focal Pint this week, my tap&table cohost Ryan Hannigan has a colorful recap of Side Dish Dozen member Bristol Brewing Co.’s Firkin Rendezvous. Check out his short video segment with the brewers describing their creative beers — everything from an horchata cream ale to a breakfast cereal brew. I attended; it was a blast.
Also in brew news this week is a double hazy IPA collaboration release between FH Beerworks and Nano 108. (Plus a side note about FH’s big news that they’ve launched statewide distribution.) And JAKs Brewing celebrates nine years in Falcon while Mash Mechanix turns three downtown; both have anniversary parties this weekend.
Bites and bits
• Side Dish was once again featured in Corey Hutchins’ Inside the News in Colorado newsletter. A segment from last week’s newsletter where I introduced the Side Dish Dozen appeared as the lead newsletter item, with Hutchins writing: “The development is notable as more entrepreneurial independent journalists seek to monetize their work outside of traditional advertising or subscriptions.”
• The French Kitchen celebrates its “Queenet-iversary” on March 16 with the one-day only release of a special flavor: Salted Caramel Mousse, made with white chocolate and salted caramel and topped with white and dark chocolate bacon. Order one or a box of three or six, here, now; they won’t last. TFK owner Blandine Mazéran calls the Queenet her “Covid baby” because it was born on March 17, 2020, shortly after the restaurant shutdown. The item was legend on our Culinary Colorado Springs Facebook group, cementing it as a menu fixture with rotating flavors. If you still haven’t experienced the delight of eating one — well, you know what to do. Get it.
• Local food justice nonprofit Food to Power recently acquired Brown’s Greens composting services, which is allowing them to expanded their service area across the city. A press release calls the merger “the most exciting waste diversion development Colorado Springs has seen in years.” Ecocyle’s 2023 State of Recycling and Composting in Colorado notes a recycling and composting rate of only around 16 percent statewide — approximately half the national average. Sign up for residential pickup or find drop-off locations here.
• Local Landing Bar & Bites just opened in Monument. At first glance, promoted menu items on their Facebook page look rather affordable: tzatziki dip with pitas, $8; a loaded smashed potato, $6; chicken caesar salad, $10; a bread and butter board, $10.
Side Dish Dozen happenings
• The Carter Payne: Honey-themed, five-course dinner with Lockhart Farms, March 10, 5:30 p.m.; tickets and menu here. And Sunday School- The World of Reds, March 17, noon to 2:30 p.m.
• Bristol Brewing Company: All of March get a free Bristol pint when you order three empanadas from Lazo at Ivywild School.
• Blue Star Group: Pi Day on March 14 (3.14) at Gold Star Bakery. Buy one slice, get one for $3.14, or order a whole pie for $31.40. Special grasshopper flavor available. Each week in March Gold Star Bakery will release a new Sweet Treat of the Week.
• Goat Patch Brewing: Couldn’t get CC-DU hockey tickets? Bummer, but Goat Patch has you covered with live broadcast in taproom, March 8, 8-10 p.m. and March 9, 7:30-9:30 p.m. Tootie Fruitie Tropical Punch Firkin release March 9, 2-10 p.m.; $5 pints. Therapeutic Thursday Coloring Night March 14, 6-8 p.m.
• Rasta Pasta: Boasting a hyper-local draft program featuring 719 pours including: Goat Patch Hazy IPA and Blonde, Bristol Brewing Laughing Lab and Beehive Honey Wheat, Pikes Peak Brewing Elephant Rock IPA and Apple Valley Hard Cider. All pints $7; two for ones on all drafts all day, every Tuesday.
• Four by Brother Luck: On Wine Wednesdays get half-off bottles under $75. Wine & Tapas class at The Studio, March 14 (7 p.m.) and 16 (6 p.m.); $75.
• Odyssey Gastropub: New lunch, dinner, brunch and cocktail menus release March 8.
• Wobbly Olive: Happy hours 4-6 p.m., M-F at Wobbly Olive includes half-off craft cocktails at both locations.
• Red Gravy: Get $2 off the lunch special with the free Discover Downtown Mobile Pass. Also catch a newly added, full line of Italian sodas plus mocktails and zero ABV wines.
• Edelweiss: Flammkuchen (German pizza) specials all of March. Happy hour in the Ratskeller daily, 4:30-6:30 p.m.
Upcoming events
• March 10: Chef’s Note food truck grand opening at Nano 108 Brewing Co. Noon to 6 p.m.
• March 16-17: Apple grafting workshop (March 16) and holistic fruit tree workshop (March 17) at Smokebrush Farm. 1-4 p.m. $50-$75; tickets here. Spring Seed Swap at Flying Pig Farm, March 17, noon-2 p.m.
• March 24: The ACF Pikes Peak Chapter 2024 Culinary Passport dinner. 4-7 p.m. at the Broadmoor Cheyenne Lodge. Enjoy international food tastings from 14 Colorado chefs plus wines and local beers. $75 tickets benefit the American Culinary Federation Pikes Peak Chapter Endowment Fund, Homeward Pikes Peak, & Care and Share of Southern Colorado.
• March 24: Women’s Dinner at Ephemera. 6-8 p.m.; eight courses, $165. Featuring chefs Katie Fisco, Hannah Cupples and Nora Dillon. A portion of proceeds to benefit TESSA.
• March 24: Whiskey Dinner of the Year at District Elleven. Extremely allocated Sazerac labels; $600. (← Yes, that rare to justify this cost. Click the link to see menu.)
Parting shot(s)
I greatly enjoyed participating in part of this year’s Wine Festival of Colorado Springs. My experience started with the lavish Winemaker Luncheon at the Warehouse. That was recommended to me as a favorite event from the wider programming and I now see why. We also relished the Gala Dinner at The Broadmoor’s Lake Terrace Dining Room. Here are some photo highlights:
