503W owners open Caddie’s at Valley Hi Golf Course; Red Gravy's Eric Brenner up for CRA Chef of the Year award; Dazed Creations expands into Munchies; fall feelings at Four + more food & drink news
Caddie’s co-owner Emillio Ortiz. Photos by Matthew Schniper.
Caddie’s at Valley Hi Golf Course — or just Caddie’s if you wanna be quick about it — recently opened at 610 S. Chelton Road. Notably, it’s brought to us by the seasoned team behind the consistently hip 503W. And like Patty Jewett Bar & Grill, located inside another City golf course, Caddie’s rates superior to average country clubhouse fare, inviting non-golfers too to partake in the sweeping green views outside its windows.
I say this after a single visit at a grand opening celebration last weekend, because I already know the fine work of co-owners/brothers Emillio and Rollie Ortiz and Rollie’s wife Nina Lee. Plus, the food and drink we bought were perfectly on point; I’ll get to that. But first, a casual Q&A with Lee, spoken into my phone’s recorder on the back veranda outside Caddie’s, after drinks, with twinkling city lights below in the distance and the mountain’s skyline just visible on a dark night. I ask what made them want to take over this venue on a golf course (formerly Valley Hi Grill and Pub, a place I’d never visited) and we go from there. I’ve edited the chat down to its essentials, quoting from her answers:
“When we first heard about the RFP, all of us felt that we wanted to be part of the community even more, and it was exciting. All three of us actually play golf. I remember six years ago when I started playing here, we were like, ‘this is amazing!’”
“We knew the potential of this place — that we could make it work. Like Greg Howard has at Patty Jewett. If we can bring his style of hospitality here, we think the community will be happy.”
The bar counter, just past the entryway, opposite the main dining room.
“We’ll have similar Asian influences to 503W here. We want to make it approachable. We did research on our ZIP Code. We understand that there was a need for a brunch place and a lunch and dinner place, and we want to be consistent.” (They’re open daily; see hours here.)
“One of the things that translated from 503W is we don’t necessarily need the 10-page menu. We want something a little bit refreshed. Something that meets current society’s desires. It has a little bit of an Asian twist and a little bit of Latino twist. So we want to mimic 503W in the sense of hospitality and quality food and drink that’s approachable. Emillio is our headmaster behind the bar and Rollie is the headmaster in the kitchen. These guy never get enough credit — they’re talented brothers.”
Rollie (lef) and Emillio Ortiz.
As for the menu offerings, we sample a few plates from various menu sections. The Hong Kong slim pizza ($13) gets topped with crack chicken, red and green onions and Thai Chili sauce as a good example of a dish that could easily play at 503W given the comfort food protein approach and Asian accents; plus this ain’t your average approach to pizza dough. The Tiger LEE Tacos ($13) also include kimchi and bulgogi from the Asian pantry as well as sesame slaw, pickled onion, sriracha lime crema and garnishes of cilantro and grilled lime; they’re a nice, punchy bite with layered flavors. The Kahuna’s Revenge Burger on a nice brioche bun gets pineapple jalapeño jam, bacon, cheddar and sriracha aioli plus classic lettuce and tomato for $17 with choice of fries, or a salad for $2 more. It’s a good burger.
The Hong Kong Slim pizza, Tiger LEE Tacos and Kahuna's Revenge Burger.
For drinks, we nab a pair of cocktails, the Tiger’s Tea ($10) and Course Killer ($12). While the former’s an enjoyable melding of lemon vodka with green tea, pineapple and citrus and Thai basil and chile, for a smooth herbal smolder, it’s the Course Killer we can’t put down. It mixes blended and overproof rums with pineapple, coconut and orange juices plus pandan and nutmeg. It’s a play off the Painkiller cocktail, Emillio points out, with pandan as the personalized ingredient not used in the classic drink. And the pandan is everything here, lending its unique and complex grassy-nutty-vanilla-y vibe that infuses beautifully into the drink’s tropical body. These are dangerous and should be kept away from me. I would accidentally pound them. So yeah, the cocktails are good like at 503W, and on average a couple bucks less, too, and another couple bucks below many downtown spots these days. That alone might make it worth the drive for you.
The Course Killer: blended rums, pineapple, orange, coconut and pandan (front). And Tiger’s Tea: lemon vodka, pineapple, green tea, citrus, and Thai basil and chile.
Oktoberfest with Ranch Foods Direct + October ground beef special
Chef John Kuespert at the Cheyenne Mountain Zoo's Overlook. Photos by Matthew Schniper.
This month we’re celebrating Oktoberfest with this Jägerschnitzel recipe from John Kuespert, Area Chef for SSA Group, who operates food services for Cheyenne Mountain Zoo, Flame Cafe and Royal Gorge Bridge. Chef Kuespert has German/European heritage and grew up eating German food. Kuespert used to serve this Jägerschnitzel at a restaurant named Prost Kitchen + Bar in Tampa, Florida and he plated it for guests at Sept. 26’s Tunes & Tastes at the Zoo. Head to Ranch Foods Direct for your pork tenderloin and tallow to make this at home during Oktoberfest.
* Ranch Foods Direct is running a special for the month of October on 80% lean ground beef: 20-pound bundles of 1-pound packages for $100. Individual one-pound packs for $5.50.
Red Gravy’s Eric Brenner up for Chef of the Year in inaugural, statewide Colorado Restaurant Association HOSPYS Hospitality Awards
Chef Eric Brenner at various Sip with Schnip events (as a Side Dish Dozen member); at Taste of Pikes Peak; and file photos.
The Colorado Restaurant Association & Foundation has created a new program to “recognize team members, restaurants, food trucks, vendors, philanthropists, and other Colorado hospitality professionals who serve as leaders and mentors; who have significantly contributed to their businesses and their communities; and who have pushed our state’s great industry forward.” It’s called The HOSPYS, and HOSPY awards will be given out at the Denver Center for the Performing Arts on Nov. 6.
One of the 10 HOSPY categories is Chef of the Year, to honor an individual “who demonstrates outstanding professionalism and significantly contributes to the positive image of the hospitality industry through culinary excellence and innovation, hospitality, and leadership in their community.” Of five nominees, three are from Denver, one from Boulder, and Red Gravy’s Eric Brenner represents the sole Colorado Springs HOSPY nominee in any voting category. (Other than an already-announced honorary award for Philanthropist of the Year to Richard & Jessica Fierro of Atrevida Beer Co. Congrats!)
The public is encouraged tovote, here, before Oct. 24. So take a moment now to do that if you’d like to see Brenner as our Springs flag-bearer recognized.
“This honor is due to my staff, my industry contemporaries and this amazing city that has supported us,” he wrote on his Facebook page this week. “The nomination is a reflection of the amazing growth of our community and all the wonderful people I have had the privilege to connect with through the years. So proud to represent.”
Among community endeavors Brenner has undertaken, he created Meals to Heal to feed frontline workers during Covid, and continued to show local industry leadership throughout the pandemic. He serves on the Board of Directors for the Greater Downtown Colorado Springs Business Improvement District. And in behind-the-scenes activities over the years, dating back to his time in St. Louis, Brenner has mentored many other chefs and restaurateurs to help them with struggling businesses.
As just one example of his character, back in March, when I wrote about Brenner buying his building downtown and putting roots down, he told me, “There’s so many opportunities to be a better employer. We can run a higher labor percentage and still be profitable. That’s a novel way of profit-sharing. Invest back into people.”
On a personal note, I can say I’ve been in touch almost weekly with Brenner over the past six months, as Red Gravy is a Side Dish Dozen member (sponsor). We’ve had hours long conversations at my Sip with Schnip events and other outings and I’ve gotten to know him much better than I did upon first interviewing him (when he came to town for a job at Colorado Mountain Brewery) around a decade ago. Eric is always talking big-picture with a holistic mindset and a drive to make change for the better. He’s encouraging and inspiring. And he fits the criteria well for this HOSPY Award. So best of luck in this prestigious competition to him. Again,vote here, now.
Cerberus also just released its new fall menu, with items like smoked duck ramen and coffee crème brûlée.
Dazed Creations expands into Munchies 719 downtown
Photos by Matthew Schniper.
You might recall my writeup of Dazed Creations a few months ago. The ice cream shop is inside Five Star Food Stop at 4621 Austin Bluffs Pkwy., a multifunctional space that hosts a commissary kitchen, retail market and food vendors.
Now, Dazed Creations is effectively located downtown, too, as it has taken over the front area ice cream parlor of Munchies 719, who turns two next month in the former, iconic Michelle Chocolatiers’ space on Tejon Street. (You might also recall my writeup of their first anniversary last year.)
“It was the perfect fit for us, and our brands and ideals align really well with Chuck’s at Munchies,” says co-owner Caleb Chambley of Dazed Creations, referring to Munchies’ proprietor Chuck Thomas. “We will be handling ice cream and the baked goods and they will still have their full menu,” he adds, by way of clarification and letting patrons know what to expect upon entry.
When I later stop into Munchies, Thomas gives me the exact same quote: “We thought it was the perfect fit — Dazed Creations and Munchies,” implying symmetry in appealing to stoner culture and comfort foods. “It’s not like Josh & John’s,” he adds, directing me to half pints of adult, booze-infused ice creams like a Tequila Sunshine, Apple Pie Hillshine and vodka-laced Lavender Limoncello. They’re each 5.5 ABV, so equivalent to drinking an average craft beer. I’d remembered seeing signs for a boozy caramel bourbon chocolate chip ice cream made with Axe and the Oak whiskey, which Dazed lacked the license to serve at Five Start Food Stop, but sold to local liquor stores. Now, Dazed fans can hit Munchies to enjoy that while out on the town.
Thomas tells me the lineup downtown now includes seven boozy flavors plus 20 regular (family friendly) flavors available by the scoop. While we’re chatting, I ask what’s new at Munchies and he says he’s recently made some menu changes to add “more economical options.” He says he’s gone “back to our food truck standards,” which is how his brand began in 2019 before moving into the Triple Nickel. That means “mains without sides, like single tacos,” he says. “And hotdogs for $5 to $7.” (The Banh Mi Dog for example gets sriracha mayo, jalapeños, pickled carrots and onions and salsa verde.) He also notes a quarter-pound burger option, which can easily be doubled for those still wanting larger portions.
Four loves fall time
I got an invite from Chef de Cuisine Ashely Brown (recently on Chopped) to sit in on Four by Brother Luck’s staff training of their new fall menu on the afternoon of its launch this past week. (Yes, that’s the relationship I’ve developed with my Side Dish Dozen members in particular, but I’ve often over the years played my media card to get into previews so I could have informed writing come launch days.)
While I was there tasting, I figured I’d photograph everything for social media purposes (and for fun and I can’t stop working, if I’m honest). I was then inspired to ask various staffers why they were excited about fall, because I kept hearing them say it was their favorite menu annually to create. So below, I’m giving you quotes from each and some context, plus a photo gallery of much of the menu. (Get your scroll fingers ready if you’re on mobile; on desktop you’ll get The Brady Bunch box layout, or whatever thats called.)
Fall is my thing. I love it. That homey comfort feel. I love the freshness of summer and spring, but with fall, I like the coziness. — CDC Ashley Brown, noting she’s put more game meats back on the menu, as one touch.
Fall is one our favorite seasons here at Four because it’s the introduction of a warm feeling. Oranges, browns and reds all inspire comfort foods and memories of families coming together. — Owner/Chef Brother Luck, who’s working on a house music mix at the bar during part of the tasting. He regularly DJs now at Eleven18.
Fall is funky flavors. Trying to make things that don’t work work. Which is a fun challenge. — Mixologist Kyle McNerney, who cites his new The Rooster cocktail as an example. He wants Laphroaig 10 year scotch to be the ‘main attraction’ while letting 291’s The Decc citrus-clove liqueur and Braulio amaro still speak up and balance out.
In fall we move from light and delicate wines to big, bold red wines. Braised meats and fall flavors pair extremely well with these bigger wines. It’s an exciting time for me when I can bring them in. — Sommelier Steve Kandor, seated in front of an array of wine glasses to taste potential pairings with the platings.
I love the addition of new cocktails from our bar program and the new direction away from summer. The in-depth flavors. The different types of dishes they come up with are always awesome to see. — General Manager Dylan Jolly, helping reset the dining room between our tasting and the imminent start of service.
I’m all about fall. I feel like we all here are in our season. — Pastry Chef Marjorie Furio, who’s plating her Sweet Potato Basque Cheesecake, with fig caramel and candied pecans as we speak, saying ‘it feels like a hug.’
Every three months, this is the best day of the year. — Photographer/videographer Dana Keith of Dana Kieth Film. He was shooting for Four’s social pages and we worked alongside one another. After photographing each dish, naturally, we dove in and tasted them, working through the whole menu. His quote cracked me up so I had to use it. Yeah, when you get to feast on the job, it’s a good day.
Bites & Bits
• C. Springs legacy Italian business Mollica's Italian Market & Delion Garden of the Gods Road recently expanded its market space and retail offerings, to include boutique chocolates and coffee drinks. One Side Dish reader contacted me to say “the new side store is divine … guanciale, cheeses and designer pasta and the finest gelato I’ve ever had. Taste the salted caramel!”
• Frontline Social Club — which opened in May at 3255 Cinema Point at First & Main Town Center, in the former Bar Louie spot — closed for business this past Saturday.
• Steak Your Claim recently opened inside of Avenue 19 Food Hall. The delightfully simple format is: a choice of a 12-oz. NY strip or ribeye steak and either garlic butter or horseradish-Parmesan mashed potatoes for $27.95. Add a Caesar or house salad for an additional $5.
• Loyal Coffee is celebrating its eighth anniversary this weekend. Programming includes the seasonal release of Loyal’s oatmeal cookie latte on Oct. 4; free drink day on Oct. 5 (yes, free drinks); and Donation Day on Oct. 6 where store and online proceeds will benefit the Rocky Mountain Field Institute.
• Dave’s Hot Chicken announced earlier this week that it has “reformulated its proprietary Reaper spice-blend to be more than 50% hotter.” That’s apparently because “superfans have been asking for something even spicier.” Enjoy, you culinary masochists among us. (Ryan Hannigan, looking in your direction.)
• Jax Fish House & Oyster Bar honors National Seafood Month in October with rotating, whole fish specials throughout the month. Dishes include roasted branzino with fregola sarda, roasted tomatoes, oregano vinaigrette and fennel, and grilled Alamosa striped bass with baba ghanoush, za’atar roasted carrots, charred broccolini and sweet tahini. The featured drink is the “Ye Ole October Surprise,” a martini made with Colorado vodka, glacé citron, saffron and, wait for it … squid ink.
A crispy fried whole yellowtail snapper with sticky rice, green curry, pickled mushrooms and chile crunch. Images courtesy Jax Fish House & Oyster Bar.
• Bloomberg recently foretold of “The End of the Cheap Burger.” According to a synopsis (shared with me by Mike Callicrate) in meatingplace, a trade pub for the red meat and poultry processing industry, rising prices are due to a decrease in cattle numbers, driven by droughts which forced ranchers to reduce herds. There’s also increased operating costs and higher interest rates, with prices “expected to rise until at least 2026, with long-term challenges posed by climate change,” says writer Chris Moore. “Consumers may need to adjust to beef becoming a pricier delicacy, similar to pre-McDonald’s times,” he concludes.
• Colorado Springs now has a third In-N-Out location, which just opened at 495 W. Garden of the Gods Road and marks a 12th location in-state. Do what you will with that info, but I say go support any local, independent burger joint. And possibly one that serves a higher-quality beef. Might I suggest El Chapin, a regular spot for me when I’m shopping at Side Dish sponsor Ranch Foods Direct. El Chapin uses RFD beef yet remains affordable (under-market, actually) and also cooks awesomely crispy and delicious house fries in RFD tallow — which is what McDonald’s used to cook their fries in way back when before the junk oil craze took over. I didn’t mean to turn this blurb into a personal plug but damn it’s a satisfying burger, and if we don’t vote wisely with our dollars, more In-N-Outs and chains is what we’ll get.
• Rasta Pasta: For all of October, mention you’re a Side Dish Schniper subscriber and get a free beer, wine or rum punch with your entrée purchase. Plan to join us for our 15th Anniversary Party from 8 p.m. to midnight, Oct. 12, with live reggae. One love!
• Red Gravy: Back by popular request, the Sunday Supper Club returns with expanded seating and more exciting wine pairings. Reserve early for second Sundays monthly. Next up: Oct. 13 brings four wine-paired courses (all gluten-free) that include sea scallops, duck confit and beef short ribs. $125 inclusive.
• Odyssey Gastropub: Fresh take: We proudly serve several vegan and vegan-optional plates, currently ranging from our vegetable tartare, sesame-mushroom wontons and tempura broccoli starters to our protein-flexible Thai Red Curry entrée.
• Edelweiss: Visit us every Monday for goulash soup. On your way out, pick up an Oktoberfest-style gingerbread heart ($12.50) and bag of Lebkuchen cookies($15).
• Eleven18 Latin Tapas Bar: Stop by and try items from our new fall menu. And plan to join chef Brother Luck soon at the Chef’s Counter for special three-course meals that include two glasses of wine. Book here for upcoming dates.
•Kangaroo Coffee: Our Featured Drinks of the Week include Nutty Pumpkin Cold Brew, with hazelnut and pumpkin syrup topped with macadamia cold foam. Spiced pumpkin mocha, a Mexican mocha breve with pumpkin syrup, caramel drizzle and pumpkin spice. And a pumpkin white chocolate latte. Yes, that time of year!
• The Carter Payne: Community / Member (and Member-Curious) Mixer, 5:30-8:30 p.m., Oct. 9. $25 includes dinner; drinks for purchase. Local Relic Monthly Bottle Release Party, 1-5 p.m., Oct. 12. Sample the new brews and get first crack at buying new bottles before they go to wholesale. Free; beer and light snacks for purchase.
• Bristol Brewing Company: Catch our collab with Fossil Craft Beer Co. — a citrusy SMaSH beer for their 10th anniversary! (That’s single malt, single hop if you were wondering.) It’s on tap now at both breweries. Our free Movies Under the Stars series continues Saturday, Oct. 5 with a new time as the days get shorter: 6:30 p.m.
• District Elleven: Stop by to sample our newly released fall cocktail menu and enjoy our revamped happy hour menu, 4-6 p.m., Tuesdays-Fridays.
District Elleven fall cocktails. Images by Matthew Schniper.
•Allusion Speakeasy: “Beetlejuice, Beetlejuice … cocktails!” (What did you think I was gonna say?) Also, at Wobbly Olive, catch half-priced cocktails during happy hours, 4-6 p.m., weekdays, at both locations. (You can’t beat that.)
• Oct. 5: Harvest Festival at Rock Ledge Ranch Historic Site at Garden of the Gods. 11 a.m. to 5 p.m.; $4-$8 entry, $5 pumpkins, food vendors will be on site.
• Oct. 6: Multi-brewery Oktoberfest at Phantom Canyon. 3-7 p.m; $35-$45 includes two drink tickets, a food ticket and swag bag. Enjoy live polka music and games.
• Oct. 12: Motorcycle Show and Swap Meet with Boulder Street Moto at FH Beerworks/NEAT Whiskey House. Peruse the bikes while enjoying a beer or cocktail.
Thank you to everyone who joined us at Goat Patch Brewing on Sept. 26 for our Sip with Schnip event! Special thanks to Chuckwagon 719 and Solsage food trucks for serving, and Roma Ransom for lending the beautiful music. We’re planning an October hiatus in order to support some other calendar events and will be back in November with another Side Dish Dozen member. Details to come. Meanwhile:
From top left: Goat Patch co-owners Justin Grant and Darren Baze. Solsage's Nick Yatsko. Roma Ransom. Side Dish subscriber/supporters Matt Sayar and Josh Segura. And Russ and Kim Erbe of RK Prime Craft Sausage, manning the truck for Chuckwagon 719.
You're really calling this SoCal girl out here - I love my in-n-out but!! I promise to hit up El Chapin for my next burger fix. I keep hearing buzz about Public House's burgers, what say you? I had one from their Red Leg location and it was pretty good I must say. Love your newsletters, as always. And perhaps one of these days I'll get out of the house before my cozy pants get put on and meet you at a Sip with Schnip sometime!
You're really calling this SoCal girl out here - I love my in-n-out but!! I promise to hit up El Chapin for my next burger fix. I keep hearing buzz about Public House's burgers, what say you? I had one from their Red Leg location and it was pretty good I must say. Love your newsletters, as always. And perhaps one of these days I'll get out of the house before my cozy pants get put on and meet you at a Sip with Schnip sometime!