Staking a claim
Stompin' Groundz coffee launches on the Southeast side; Loyal Coffee releases a new rare-bean retail line; a trigger warning petition for The Bear + more food & drink news
Juelz Ramirez has held a lot of titles for a 32 year old: Entrepreneur and Creative Director (for Daily Dose 719), volunteer (with Rise Southeast and Transforming Safety), bartender (formerly at Legends), barista (formerly working at Switchback Coffee) and now owner — of Stompin’ Groundz, a new coffee shop on the Springs’ Southeast side.
It soft opened on June 29 and will celebrate an official grand opening from 9 a.m. to noon on July 6, with food and drink, music and dance. Ramirez is calling it “the longest awaited grand opening” because the shop has taken five years to come to fruition for her (and she experienced some delays since she first planned to launch in May). She initially developed the concept in 2019, when she was taking part in Thrive Colorado Springs’ entrepreneurial program. Stompin’ Groundz aims to be something much more than just a place to get your caffeine fix.
“I grew up on the Southeast side,” says Ramirez, who still lives in the same house her grandmother bought back in the ’70s. (Her dad was in the Army, and moved her here from Fort Bragg in North Carolina when she was a toddler.) “I didn’t feel like we’ve had something to call our own, or feel proud of, a go-to place. The name came from the idea of staking a claim in our neighborhood. We can have nice things.”
The Southeast side is known as the underserved part of the city, and often gets a bad rap. “That’s the tie back into the community engagement part of this,” she says. “We’re wanting more for our community. A ton of people are making efforts towards changing the narratives. Part of that started with Panorama Park. There’s new life coming to the Southeast side, and a lot of it is resident led. That’s beautiful.”
I ask why a coffee shop specifically, for her latest contribution, and she says it’s because the Southeast side didn’t have the specific type of community gathering space that coffee shops offer. She alludes to the history of coffee houses as places for the sharing of big ideas and community conversations, even the host site for the planning of revolutions. “I want to spark more civic engagement within the Southeast side,” she says. “And I want people from outside of the Southeast to come experience more diversity and different cultural vibes.” And she points out that “there’s a lot of mom-and-pops down here, it’s not just fast food.”
The quick story on Stompin’ Groundz’s space itself, designed by Echo Architecture (with Ramirez’s Pinterest-inspired input), is an Urban Land Institute study in 2018 determined the need for a community hub. Ramirez says Solid Rock Community Development Corporation, which has a space neighboring hers, received grant funding to address the ULI’s recommendation, and they purchased the wider commercial property on which they and Stompin’ Groundz now reside. They paid for the coffee shop’s buildout and are now its landlord, she clarifies, noting “it gave me a unique opportunity to get into here.”
The wide, deep shop hosts a meeting and conference room in the rear where Ramirez aims to broadcast future Daily Dose 719 podcast episodes from. Those focus on people and topics inside the Southeast as well as the BIPOC community specifically. She envisions Daily Dose 719 as a continued digital endeavor, with Stompin' Groundz becoming the “place to get plugged in together in-person.” Two other literal expressions of that are a small stage area for music, comedy and other performances (coming a little later, after she procures a liquor license), and she notes outlets intentionally wired all over the dining and cafe space to accommodate those looking for a good spot to plug in a laptop and get remote work done. Oh, and shoutout to artist Brayan Montes-Terrazas (yamz.world) for the badass mural just inside the door.
As for what Stompin’ Groundz serves for food and drink, the main attraction is coffee drinks made with Switchback beans (the Golden Age roast for espresso and Institute Street and Cream and Sugar blends for drip). Ramirez has a legit, two-group-head La Marzocco espresso machine. And she designed her own menus, again with inspiration help from Pinterest, she says. Breakfast (served all day) brings dishes like the That’s Fire (bacon, avocado, garlic-habanero cheese and sriracha aioli on brioche) and The Downfall of Millennials (avocado, chile flakes and red onion on sourdough toast). Lunch ushers in items like a melt, a wrap and a vegan chickpea salad sandwich. Thinking local, Ramirez is sourcing what produce she can through Security’s A Fresh Move Grocery Store, which itself aims to work with area food producers.
Current drinks on the $6 Summer Drink Menu include a pineapple-matcha-coconut milk sipper, a raspberry lemonade spritzer and a S’mores latte with marshmallow syrup and cream, chocolate and graham cracker crumbles as a rim garnish. The espresso menu eschews the hoity-toity macchiato and cortado and such in favor of the simplicity of drip, Americano, a Cappuccino and a latte with milk and syrup options. There’s also tea options like chai, matcha and flavored steamers.
Launch hours are 7 a.m. to 1 p.m., Monday-Friday and 8 a.m. to 1 p.m., Saturday-Sunday. Once a liquor license is procured, Ramirez aims to expand hours. Keep an eye on Stompin’ Groundz’s social media for evening events as they pop up, which will likely run special hours of 6-10 p.m., Thursdays-Saturdays.
Schnip’s pick July: Berkshire pork at Ranch Foods Direct
It’s a new month and that means we have a new recipe for you, continuing the collaboration between Side Dish, Ranch Foods Direct and guest chefs. This month, we welcome Executive Chef Dustin Archuleta of Choice Restaurant Concepts, the brand behind District Elleven, T-Byrd’s Tacos & Tequila and Bird Tree Cafe. Archuleta is an exciting young chef — his meal at the Whiskey Dinner of the Year at District Elleven was epic — and he’s well acquainted with pork’s potential as a protein given T-Byrd’s taco menu. Ranch Foods Direct’s Berkshire pork is a heritage breed regarded for its superior intramuscular marbling — so good when it comes to flavor that it’s equated with Prime beef. Here, Archuleta shows us how to make a fantastic ancho chile honey mustard sauce that add some sweet bite to the tender pork. He also shares an expert prep method for searing and oven-finishing the chops to ensure the ideal texture and juiciness. Make this at home sometime this month, and let us know what you think.
Loyal Coffee’s new bougie beans
Loyal Coffee, which will turn eight years old this upcoming October, will release a new, boutique product line on July 5 (online, with retail available in both stores by July 6). In addition to their existing 12-ounce retail bags of specialty roasts (which range $19-$30), this new offering will usher in 6-ounce boxes (to start at $30) of very rare or special-in-some-way beans.
Co-owner and Head Roaster Bevan Cammell tells me there’s really two parts to the new program. Firstly, he says, "Loyal Coffee had this desire to create a product to highlight coffees that are in too small of lots to bring in for the 12-ounce bags, as there’s not enough to share with everybody.” He’s talking about being able to only produce a single, 60-pound bag. Secondly, he says, “we’ve always encouraged our producers that if they grow something higher in quality, we’ll pay more for it. So this gives us another avenue to move coffee for our producers.”
He notes they’ve been working with some of the same producers for more than seven years now, and “they’re doing such a great job, we feel we need to highlight these small lots of coffee.” So most of the new product line will hail from them, but he adds that Loyal will also look to buy from international auctions, which are periodic events timed post-harvest for growing regions. Expert judging panels score beans which then go up for auction online, commanding higher prices based on their ratings. (This is why he’s saying the 6-ounce boxes will start at $30, because they may buy primo beans from auction and charge accordingly. “The sky’s the limit,” he says. “We’re leaving our options open.”
For this weekend’s inaugural release, Loyal is selling an extremely scarce Yemeni coffee varietal named Ja’adi. It will cost $45. Cammell says they’d began a relationship with an exporter before a recent wave of conflict (from the ongoing civil war that began in 2014) further complicated procurement of the country’s crops. He also shares a little coffee history with me, which I read further about online. The point of interest here is Yemen’s port city of Mokha, which is where beans first arrived centuries ago from Ethiopia, the original home to coffee plants. Yemenis are said to have cultivated and developed those plants and later been the first people to ship coffee out to the wider world from that same port city. Cammell says some cultivars never left Yemen, meaning they’re exclusive to the country today. He calls them “grandfather varietals.”
I ask what drinkers should anticipate for taste and aroma from the Ja’adi coffee by way of Cammell’s own cupping notes, and he says “expect really ripe, dark, cooked fruits, like a dark mixed berry preserve.” He says the roast is on the medium side of light. And when I inquire about the most optimal extraction method, he suggests a French press for these beans.
To be clear, Loyal will not be serving these boutique beans in espresso drinks in store, generally, though he says they might put some on pourover as very limited specials down the line. Cammell says to keep an eye on their social media for any forthcoming announcements. Meanwhile, these special varietals are intended for coffee aficionados to take home at treat themselves and friends there. “These are coffees you want to take a moment to enjoy,” he says.
Does The Bear need a trigger warning?
Jasmin Parks-Papadopoulos, Head of Community at Denver-based Culinary Hospitality Outreach Wellness (CHOW), has started a change.org petition to “Implement Mental Health Support and Trigger Warnings in The Bear on HULU.” In the petition explainer, she writes: “Historically, our industry has been portrayed as volatile, abusive, and lacking in psychological safety… We have heard incredible feedback about the show's content and real depiction of life in the industry — including the stressors, triggers and conditions that food/beverage/hospitality workers find themselves in, every day. As a fan of the show myself, I would like to see more systems in place for industry folks who are watching and may feel they need additional support.”
Relatedly, back in 2022, following season one of the show, I asked a few local chefs on my State of Plate podcast what they thought of it, and Brother Luck told us he had to stop watching it because it was too real (a compliment), and he didn’t need to go home and watch what he lived at work. Luck is of course an outspoken mental health advocate who champions the type of work CHOW does in the culinary community.
For my part, I love The Bear too — and am past Ep. 3 in the newly dropped Season 3 — but I admit it can get stressful to watch because of the realism. I’ve found my heart rate up a bit, recalling plenty of moments in my decade in the industry of tense situations filled with yelling and toxic behavior. Still, the show is incredibly artistic and poignant, and mainly I feel stressed when watching it because that’s how absorbed in the characters and drama I get. (In mid 2022, Rolling Stone called it “the most Stressful Thing on TV Right Now.”) It’s a rare show or film that commands attention like it does, so trigger warming or not, I’m all in. I’m savoring each episode, one per day, as I resist the urge to binge.
Bites and Bits
• Fountain’s Colorado Smokehouse barbecue eatery closed on June 30, after 15 years in business (the last four under the most recent owners, the Tyndall family). A post announcing the decision earlier in June said they’ll be leaving the area, but to “stay tuned for an announcement in Aug.” A final post on closing day in-part said “Seems that most folks would rather spend $6 for French Fries and a coke.”
• Gaia Masala & Burger has opened at 12 S. Tejon St. in the former Marco’s Pizza spot. It’s an extension of a Boulder-launched brand with locations in Denver’s Capitol Hill and LODO neighborhoods as well. Part of its appeal is its hours: 10 a.m. to 3 a.m. daily. (Read: late-night drunk food.) The other draw is a unique combo of Indian-Mediterranean-American fusion that results in such items as mint-garnished Tikka Masala burgers (beef, chicken, veggie or vegan). Check out a sample menu here. And hat’s off to the Gazette this week, who beat me to it and offers an insightful look at the eatery which includes the backstory from owners Nandalal Nyaupane and Hira Kunwar.
• Sarap Filipino Restaurant plans to open sometime in August or September in the former You Ka Cafe and Bayanihan Cafe space at 3743 Bloomington St. on the east side of town. They’re currently hiring for multiple positions. A note posted by the owners to a food group on Facebook says, “Please note we are completely new owners with a new menu and will have some of the same items as were previously offered there but everything is developed from scratch combining home recipes with the touch of our professional chef.”
Side Dish Dozen happenings
• T-Byrd’s Tacos & Tequila: Come for $6 Margaritas all day on July 4!
• Wobbly Olive: Make $6 count with half-priced cocktails from our full menu during happy hours, 4-6 p.m., Mondays through Fridays, at both locations.
• Odyssey Gastropub: Five mocktails (like the “Espress-No Martini”) always available plus we always carry Athletic Golden Dawn and Athletic IPA N/A beers.
• Four by Brother Luck: Online Seafood paella cooking class, 6 p.m., July 8, $30. In-person Seafood paella cooking class by Brother Luck at The Studio, 6 p.m., July 12, $75. Also check out Chef Brother Luck’s latest venture, Eleven18 Latin Tapas Bar.
• Ascent Beverage: Ascent is excited to announce they have taken over distribution for the local cider company Apple Valley Cider Co., located in Penrose.
• Edelweiss: Featuring summer drink specials like a basil-gin cocktail made with Absaroka aged gin, plus a Lillet berry spritzer. Enjoy one on our dog-friendly patio.
• The French Kitchen: Bastille Day Fresh Fruit Tarts, order ahead for July 13 pickup ahead of the French Independence holiday on July 14. Sign up for our Off to the Fair classes, 1-4 p.m. and 5:30 to 8:30 p.m. on July 21 and 9 a.m. to noon, July 22. Catch our Café Happy Hours, 3-5 p.m., Tuesdays-Fridays, and get 10 percent off purchases.
• Rasta Pasta: Happy hours daily from 3-5 p.m., with $3 Red Stripe beers, $4 house rum punch, $5 house wines and $5 munchies.
• Kangaroo Coffee: We're excited to be partnering with our Side Dish Dozen friends at the Taste of Pikes Peak event on July 18. Stop by and discover some tasty collaborative samples! Also come see us at the Switchbacks’ July 4 match at 7 p.m.
• Red Gravy: Back by popular demand: Red Gravy Sunday Supper Club. First dinner date to be announced soon. These are ticketed, multi-course meals with wine pairings. Live cooking and plating by Chef Eric Brenner.
• Bristol Brewing Company: If you haven’t tried our uber-crisp and hoppy World Peace Death Ray Cold IPA, grab a six pack at your favorite store or a pint around town. The River Arkansas plays Bristol’s Music in the Yard on Friday, July 5, 6-8 p.m.
• Blue Star Group: Empanadas are Back at Ivywild School! Decent Pizza Co. now offers the empanadas you love on its menu permanently. Choose from Spicy Ground Beef, Steak Quesadilla, Spicy Chicken, Chicken Caprese, Spinach & Cheese or Ground Beef. Relish our freshly made Chimichurri.
• The Carter Payne: On draft right now: Mango Sour Red, Mushroom Quad and Double Anise Stout. Jazz 93.5 Ad Lib Lab, 5:30 p.m., July 11. Book our banquet spaces for creative events for all occasions.
• Goat Patch Brewing: Apricot Kettle Sour beer release, 5 p.m., July 5. Free Summer Music Series featuring John Spengler & Frenemies, 6-8 p.m., July 7. Bleating Heart Night, 5-9 p.m., July 9; $1 from each pint sold benefits Mountain Post Santa’s Workshop. Singo Music Bingo, 6-8 p.m., July 11.
Upcoming events
*All summer: Support our local farmers markets. Use Visit COS’ online guide to find the market(s) nearest you.
• July 9: Food Truck Tuesdays continue on the grounds of the Pioneers Museum. Ten trucks serving from 11 a.m. to 1:30 p.m.
• July 12: Big Bear Bottoms Up Fest, 6-9 p.m. at Pueblo’s Gateway Park. $38. Sample nearly 50 wines, beers, ciders, spirits and more alongside live music and food trucks.
• July 13: Banning Lewis Ranch Brewfest. Noon to 4 p.m. in Vista Park. A family-friendly day in the park featuring samplings from area breweries and distilleries, plus food trucks, live music and kids activities.
• July 14: Sunday Supper at the Meanwhile Block. 6-10 p.m., free. Bring your own bites or dine from food trucks on site. Organizers are setting long community tables down the alley with an open invite to share a meal, connect with others and “combat the loneliness pandemic.”
• July 18: Get your tickets now for Taste of Pikes Peak, 6-9, July 18 outside the U.S. Olympic & Paralympic Museum at Park Union. Schnip’s pick: Get the $85 VIP ticket for early access (worth it!), just $20 more than the regular ticket, with proceeds benefitting the Pikes Peak Chapter of the Colorado Restaurant Association.
• July 20: Cars & Coffee at the Meanwhile Block. 7-10 a.m. Coffee service from The Courthouse Handcrafted Food & Drink.
• July 21: Paella on the Patio at Tapateria. Three seatings between noon and 5 p.m. $39 includes a first wine, beer or sangria. July’s paella style: Valencia.
• July 24: Save the date for Sip with Schnip at Bristol Brewing Co., 6-8 p.m. in the Barrel Room. Get a pulled pork sandwich from Spark BBQ + a beer + a piece of bourbon pecan pie (from Gold Star Bakery) for the screaming deal of just $16. Bristol will donate $1 from each pint to a hospitality industry-related nonprofit (TBD). And because I had So Much Fun guest bartending recently for Bristol’s 30th anniversary party, I’ll be back behind the bar again this evening to pour your beer myself.
Parting shot(s)
I was out watering my front garden at my house when I accidentally spooked a fawn. Before it took off running, I lifted my camera and attempted to frame a photo. I managed to capture it in mid leap, only regretting that all its ears didn’t make it into the shot. Otherwise, I love the height of the jump and the fawn’s shadow below it.
A few days prior, I startled a baby bunny that was hardly larger than a coffee mug. It sat still for me to take a photo. So good news: all the ears made it into the frame.
