AvidLifestyle October 2020 issue

AvidLifestyle.com

OCTOBER 2020

DTC’S NEW AWARD-WINNING BREWERY has a unique culinary focus

Hello Gourdgeous PUMPKIN SEASON is in full swing at this favorite semi-urban farm

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CONTENTS

// october 2020

departments

10 12 16

UNTIL WE MEET AGAIN It’s been a joy living well with you.

By Kendall Kostelic

ON THE AGENDA Hope Gala, a fitness series, blood drive and more.

LIFE GIVES YOU LEMONS The real birthplace of

the Arnold Palmer.

By Laura Thornton

local f lavors

18 20 22

TOP CLUCK Fried chicken, all day

everyday. By John Lehndorff

GREEN CHILE Where to get your ideal bowl.

By Laura Thornton

WHAT RECIPE? How to bake without instruction.

By John Lehndorff

dwelling well

PHOTO: CHAD CHISHOLM

24 30

SUPPER IN STYLE The décor story behind two area eateries.

By Laurel Thompson

LIVING LODGE An interior designer’s revamp of her own lodge- style home.

By Kendall Kostelic

ready to wear

FEATURED

56

32

This time of year, Village Farm Colorado, which also harvests flowers and fruit (and jams), is known for one thing: pumpkins.

By Kathryn O’Shea-Evans

42 Inside Greenwood Village’s new award-winning brewery, where the brews on tap focus on culinary ingredients just as much as the actual kitchen menu. Hope you’re hungry—and thirsty.

By Kendall Kostelic

ON THE COVER: VILLAGE FARM COLORADO PHOTO: CHAD CHISHOLM

influencers

58 60

FOOD AND FAMILY Michele Morris’ culinary passions. By Lori Midson

6

GOOD TO THE BONE How Dr. Joshua Metzl supports our state’s biggest teams. By Lisa Jhung

wayfarers

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october 2020 // AvidLifestyle

PANTRY FACIAL Kitchen staples for your beauty routine.

By Ali Longwell

THE PRIVATE LIFE It’s private activities or bust at Colorado resorts.

By Jennie Nunn

October 2020 // vol. 2 // no. 7 PRESIDENT/GROUP PUBLISHER Allen J. Walters PUBLISHER Chris Phillips

Call, Text or Email for Consultation

EDITORIAL DIRECTOR Anthony Cotton sales, marketing & advertising VP OF SALES & MARKETING Lori Perry SALES DIRECTOR Mike Carver ACCOUNT EXECUTIVE Hillary Locke Mujica DIGITAL SPECIALIST Ben Champion BUSINESS MANAGER Cindy Palmer art & editorial EDITOR Kendall Kostelic

Your guide to senior housing.

MAKING THE MOVE:

Your Guide to Senior

Housing

We know that making a move to senior housing is a hard decision. That’s why we’ve put together this guide to help you sort through the physical, emotional, and financial obstacles that you may experience on this journey. Your path to a vibrant and fun lifestyle starts here.

Download your free guide at LeisureCare.com/Guides.

CREATIVE DIRECTOR Jani Duncan Smith ASSOCIATE ART DIRECTOR Chelsea Oglesby CONTRIBUTORS E.J. Carr, Chad Chisholm, Lisa Jhung, John Lehndorff, Ali Longwell, Lori Midson, Jennie Nunn, Kathryn O’Shea-Evans, Laurel Thompson, Laura Thornton PRINCIPALS Ray L. Baker, C. Don Baker, Dick B. Baker ADVERTISING INQUIRIES: chris@avidlifestyle.com EDITORIAL INQUIRIES AND LETTERS: kendall@avidlifestyle.com CUSTOMER SERVICE: 720.493.1729 MAILING ADDRESS: 7200 S. Alton Way #A-180 Centennial, CO 80112

4855 South Niagara Street • Denver 80237 720.432.2911 • TheCarillonAtBelleviewStation.com Independent & Assisted Living • Memory Care In the heart of Denver Tech Center 8

october 2020 // AvidLifestyle

AvidLifestyle (ISSN 2642-0562) is published twelve times a year

by Baker-Colorado Publishing, LLC, and printed by Publication Printers Inc. volume two, number seven. 7200 S. Alton Way #A-180, Centennial, CO 80112. Order your personal subscription to AvidLifestyle by calling 720-493-1729. Subscriptions are available at the rate of $12 per year. Copyright © 2020 by Baker-Colorado Publishing, LLC. All rights reserved. Reproduction without permission is prohibited. Postmaster: Send address changes to AvidLifestyle, 7200 S. Alton Way #A-180 Centennial, CO 80112.

The magazine welcomes editorial submissions but assumes no responsibility for the safekeeping or return of unsolicited manuscripts, photographs, artwork or other material.

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SETTING THE STAGE

where you

LIVE

TALK OF THE TOWN

KNOW SOMEONE who should be featured in AvidLifestyle? Tell me about him or her at kendall@avidlifestyle.com.

Strategically connecting buyers and sellers with the best properties in Colorado.

UNTIL WE MEET AGAIN Looking back on my time with AvidLifestyle.

IN MY STORY with AvidLifestyle, this moment—writing my final note to so many wonderful people I have had the pleasure of sitting down with—feels very much like the beginning of this magazine, my favorite magazine. As we prepared our first issue for April of last year, I sat in my formal editor’s chair (which has now has been on leave for more than seven months) and tunneled through my personal lexicon to find the just-right expressions to portray how much this community means to all of us, and how intent we were to celebrate what makes the south suburbs a remarkable place to live.

I’m absorbedly sifting through my metaphorical dictionary once again, as I share that I’m leaving the brilliant team here to make another dream come true, to form the sentences that can express just how grateful I am to have been this publication’s editor and how much I’m going to miss all of you.

I have truthfully lost count of favorite stories, many of which reached out into the community so far that I gained meaningful new relationships just from reader calls and emails. There’s our premiere issue’s standout Derby lookbook, where Mariel’s bar-none toppers and millinery buff Judith Boyd made each ensemble come to life; the key stories celebrating the High Line Canal and Lisa Cook and Leslie Heins’ inspiring nonprofit, Lotus Network; the account of the ways Maureen Shul has been unfailingly working to save the world; getting to talk with Doug Tisdale on what he loves about Cherry Hills Village—because who better?; tagging along with area chefs to their favorite community eateries; Devon Combs’ life-changing equine retreats, even the story itself a godsend in the era of COVID; and so … so much more.

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And then there are the people who have been working alongside me to make every issue a testament to the community, who I will be forever thankful for: Jon Rizzi, the founding editor of our sister publication, Colorado AvidGolfer, and founding editorial director on our team; Anthony Cotton, tied with Rizzi as my favorite person to work with after becoming the second editor of Colorado AvidGolfer and editorial director, following Rizzi’s well-deserved departure from the role; Jani Duncan Smith, without whom there would be no beautifully designed magazine; our contributing wordsmiths and photographers; and Allen Walters, Chris Phillips and every other person on the mighty magazine staff. And, if you haven’t already guessed, you—for reading and sharing your never-ending enthusiasm for this labor of love.

To be leaving on this particularly engaging issue, I count myself lucky. Inside, you’ll find so many cozy, comfort-food reasons to be keen on fall; this fall in particular. Now, for the close of my swan song, so to speak.

Here’s to always living well, Kendall Kostelic 10

october 2020 // AvidLifestyle

PHOTO: CHAD CHISHOLM

LOVE

// editor’s letter

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*Valid for bookings through October 31,, 2020, and must stay by November 30, 2020. May not be combined with other offers. Blackout dates and restrictions apply. Not valid for group bookings. 2, 3 or 4 night minimum stay required based upon the resort credit value. Cancellation information – Reservations may be cancelled, or stays shortened, up to seven(7) days prior to arrival. Cancellations or shortened stays will forfeit deposit if made within seven (7) days of arrival. Deposit information – Your credit card will be charged immediately upon booking for the first night’s room rate plus 2.50% property improvement fee and 8.25% tax fee. Upon arrival to the resort, your card will be authorized for the remainder of your stay, as well as an incidental authorization equating to $100 per night. Any authorizations not used will be refunded to your card within five to seven business days. Resort Fee Additional – $35.00 per room, per night + tax. Resort Fee includes valet parking, in-room Nespresso Coffee & bottled water, PressReader digital newspapers/magazines, WiFi & access to club amenities and dining outlets.

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ON THE AGENDA

// can’t-miss events

PHOTO: RADOMIR REZNY, SHUTTERSTOCK.COM

OCTOBER

KNOW BEFORE YOU GO: Due to the ever-changing updates regarding COVID-19, events may have been canceled or postponed.

Please check with each organizer regarding event changes. See the Centers for Disease Control and Prevention (cdc. gov) and the Tri-County Health Department (tchd. org) for the latest news and guidelines for staying healthy and slowing the spread of COVID.

Oct. 3, Oct. 10 SNOWSHAPE WINTER FITNESS Red Rocks Park and Amphitheatre’s winter sports preseason conditioning series has two sessions left, focusing on strength and then power. Participants must follow all health and safety regulations and purchase tickets online before workouts. RED ROCKS PARK AND AMPHITHEATRE, redrocksonline.com

Through October, with signature event Oct. 10

PHOTO: COURTESY KWAME ALEXANDER

HOPE GALA SafeHouse Denver’s signature Hope Gala has gone virtual. And rather than one night, the organization is raising awareness about domestic violence and gathering funds to support survivors through a month-long celebration in October: Domestic Violence Awareness Month. Content includes videos from survivors, staff, volunteers and others; introductions to SafeHouse Denver Heroes, those who have gone above and beyond during the pandemic; local entertainment; and more. But do mark your calendar for Oct. 10: They’ll be putting on an online version of the traditional one-night party—registration is free.

VIRTUAL, safehouse-denver.org

BOOKLOVERS ONLINE: BOOKMARKED This virtual event supporting the Denver Public Library features readings from an acclaimed literary figure: Kwame Alexander, an awardwinning educator, poet and author of 32 books.

He’ll be reading his latest picture book, The Undefeated, a poem that’s “a love letter to black life in the United States”—plus other recent poetry.

Customer library stories and a concert with swing band Bianca and the Flyboys are also on the schedule. A “patron ticket” gets viewers with residences in deliverable range of Footers Catering a multicourse, ready-to-heat meal with cocktail and wine pairings and a gift bag.

VIRTUAL, facebook.com/denverpubliclibrary

Oct. 28 CENTENNIAL CELEBRATION If you haven’t had the chance to lend an ear to some of University of Colorado Boulder’s best musical performers through the monthly Pendulum New Music concert series, now—while you’re wondering what to do at home—is the time. The show features students from all College of Music departments and original music from student composers, as well as a faculty or guest performance. The College of Music, now in its centennial year, will also be celebrating moments that made the last 100 years memorable and lauding the next centenary.

VIRTUAL, cupresents.org

there’s more ➼ 12

october 2020 // AvidLifestyle

PHOTO: UNIVERSITY OF COLORADO BOULDER’S COLLEGE OF MUSIC VIA FACEBOOK

Oct. 24

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ON THE AGENDA

// can’t-miss events

FOLLOW THE LINK

// what’s online PHOTO: MARIUS CIOCIRLAN ON UNSPLASH

Oct. 28 COMMUNITY BLOOD DRIVE Blood donation continues to be a critical activity, so the city of Lone Tree continues to host drives. If you’re healthy and eligible, this important event is for you. LONE TREE ARTS CENTER, cityoflonetree.com

SOME PUMPKINS WE ARE JUST NOW learning the ways the novel coronavirus will impact Colorado’s aspen-flecked fall season, which begs the question: What’s to be of our favorite area pumpkin patches? We caught up with local gardens to find out what’s what with operations. avidlifestyle.com

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THE REST IS HISTORY

// how it all started

When Life Gives You Lemons … Lemons squeezed into LEMONADE and MIXED WITH ICED TEA to form a famous drink with rumored local ties, you reconstruct folklore to match the accurate origin story.

By Laura Thornton IF THE LATE Arnold Palmer, “The King” of golf, had one historic moment at Cherry Hills Country Club, who’s to say he didn’t have another? This is the logic that tempts our train of thought when ruminating over a particular Cherry Hills myth. The lore is, to be sure, not referring to Palmer’s triumphs from the opening tee in the final round of the legendary 1960 U.S. Open, but his happenstance success story in an entirely random field: the beverage business.

The lemonade and iced tea drink branded with his great moniker quenches the thirst of more than 400 million people annually.

And rumor has it that blend started in Cherry Hills. But was the easy sipper’s first recognized “public” appearance really on our home turf?

CNN, The Washington Post, USA Today, Time and even NPR all have the answer squared

away: The Arnold Palmer, unfortunately, made its debut in a diner/restaurant around Palm Springs, Calif. The sources they cite include an ESPN 30 for 30 short, where Palmer explains the origin on camera, a CNBC broadcast and Arnold Palmer Enterprises, Inc., the official team continuing to celebrate his legacy.

The drink caught on by accident. The recital goes something like this: After enjoying the combination at home for some time with his wife, Winnie, Palmer ordered the mixture on a day out in the ’60s. (He first had the idea when he and Winnie were sitting down for lunch in their Pennsylvania abode, undoubtedly not the first to be struck by the inspiration.) A fellow diner overheard the order and told the waitress something like, “I’ll have that Arnold Palmer drink.” Palmer responded one of two ways: By his 30 for 30 account, he and his dining com-

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october 2020 // AvidLifestyle

panions “turned our heads and thought, what is she talking about?” But on CNBC, he recalled thinking “boy, maybe I should do that.”

Eventually, Palmer gave in to ordering the drink using his name rather than a ratio description, which he was reportedly adamant should be iced-tea dominant. Arnold Palmer Enterprises and Arizona Beverages have been selling the sip in cans featuring Palmer’s name and face since 2001—though their recipe is half-and-half.

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LOCAL FLAVORS

// comfort food

Top Cluck

THREE FRIED CHICKEN DESTINATIONS that satisfy that craving. By John Lehndorff

PHOTO: CHAD CHISHOLM

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october 2020 // AvidLifestyle

LOCAL FLAVORS

// comfort food

IS IT THE CRUNCH that gets to you, or the chew? Maybe it’s the salt and pepper or the umpteen herbs and spices in the coating? Perhaps you crave that hot, savory, rich juice that fills your mouth when you bite into a piece? Or could it be the side dishes, from waffles with syrup to gravy with mashers?

Let’s check “all of the above.”

You could make fried chicken at home, but it’s a messy, time-consuming business. Luckily, a major fried chicken revival is taking place at restaurants. We found three nearby destinations that offer different and extremely tasty takes on the classic bird for breakfast, lunch and dinner.

Be patient or order ahead: It takes time to cook real fried chicken from scratch and create that irresistible appeal.

CASTLE CAFÉ When restaurant menus claim a dish is “famous,” we tend to think: Prove it. But fried chicken geeks already know that Castle Café’s renowned pan-fried version more than deserves the honor. According to sources at the restaurant, the high-quality, bone-in bird is slowly fried in the traditional Southern way—in a heavy cast-iron pan that retains heat all around and gives the bird that satisfying chew and big flavor. Before frying, the chicken is simply dredged in a peppery seasoned flour, giving it a thin, wispy crust over golden crackly chicken skin: It’s all about the chicken, not a thick coating.

This family-style dish is also famous because it takes a solid half hour or so to arrive at the table.

It’s cooked to order, the way it should be. Currently, the historic eatery is dishing its bird (with excellent mashers and traditional gravy) all day every day. Order the meal with all-white or alldark meat for an upcharge.

Castle Rock, 303.814.2233, castlecafe.com CHOP SHOP CASUAL URBAN EATERY Some fried chicken lovers are just in it for the crust. For them, Chop Shop Casual Urban Eatery dishes up boneless chicken breast that is embraced by a substantial, browned, crunchy, spicy jacket that leaves you craving more. Creating that perfect mouthful of flavor is an involved process, says owner and executive chef Clint Wangsnes: “We start with an all-natural Colorado bird and cook it sous vide-style for about five hours.” The technique, which simmers the chicken at a very low temperature, makes it extra flavorful and juicy. Wangsnes continues: “Then, we dip it in lager tempura batter seasoned with Old Bay and roll it in seasoned flour.”

The meal version arrives with the juicy meat drizzled with chipotle-infused honey, bacon gravy on the side. The bed is creamy white cheddar polenta—grits with an Italian accent—and fresh Swiss chard. “We sauté the chard just a little so it stays toothsome,” says the chef. And the sandwich version, which changes regularly, currently features the same chicken on a bun with creamy tzatziki sauce, cukes, tomato, feta cheese and red onion.

There’s a third just-launched way to savor the addictive recipe: The eatery’s new takeout and delivery option at its Englewood location, called Hatched. “Hatched is like KFC, with buckets of bone-in chicken—cooked the same way—with biscuits and sides of mac n’ cheese, coleslaw and mashers and gravy,” Wangsnes says.

Englewood, 720.550.7665, coloradochopshop.com EARLY BIRD RESTAURANT The buttermilk fried chicken at Early Bird Restaurant has everything—savory, juicy meat inside with a seriously crispy and peppery jacket. And surprise: This mouth pleaser is gluten-free. The formula was a labor of love for veteran chef and co-owner Daniel Cofrades. “Our daughter is a celiac and when we would eat out, I could see there was a real need for dishes that everyone could enjoy safely,” he says. “The gluten-free crust stays crispy after you cook it. That makes it good for takeout and delivery.”

Early Bird uses more flavorful boneless chicken thighs, which are pounded to tenderize and soaked in a buttermilk-pickle-juice marinade. “We don’t dredge the thighs in the coating mix until just before we cook them,” explains Cofrades.

The fried chicken can be enjoyed at breakfast, in place of bacon, ham or sausage with eggs or sided with waffles or chilaquiles—a frequent special. (Early Bird’s flaky round cheddar biscuits are a joy to dip in an ample side dish of cream-based sausage gravy.) For brunch, the sandwich variation has the same chicken tossed in housemade hot sauce, placed on a biscuit with greens.

CASTLE CAFÉ’S famous Pan Fried Chicken, mashed potatoes with gravy, mixed vegetables, Parker House rolls, dinner salad and green chile.

The a.m.-focused eatery has also launched a new poultry-specific counterpart: The Chicken Coup, an after-hours virtual fried chicken business available through Grubhub and other delivery services. The menu features roasted bone-in chicken and the same crunchy gluten-free chicken thighs with a selection of sauces and side dishes.

Greenwood Village, 303.568.9297, earlybirdrestaurant.com 19

october 2020 // AvidLifestyle

LOCAL FLAVORS

// burning question

Which Green Chile is Your Prized Bowl?

We asked Anita Edge, who’s been searching metro Denver for THE BEST GREEN CHILES AND GREEN CHILE RECIPES for 14 years and sharing her findings at DenverGreenChili.com, for the south suburban restaurants offering some of the best fixes. Follow the questions to reach your ideal, warming bowl. By Laura Thornton How much do you love green chile?

1 I have a bowl every once in a while.

2 I strongly agree with the results of

Colorado Public Radio’s public survey last December to name green chile as Colorado’s most iconic food.

If I can’t smother other food with the green chile, I’m not interested.

1 Agree

GARIBALDI BISTRO

2 Disagree BREWERY BAR III

Would you describe yourself as a foodie?

1 Yes

What kind of foodie are you?

1 I prefer to seek out the best

2 No

version of the classics.

RIO GRANDE

2 The more adventurous and

How much green chile have you had?

I eat too much of it to really keep track.

1 BUT I’m looking for a green chile experience I haven’t had before.

2 I’m having a hard time finding a go-to classic close to home.

unexpected the dishes and cuisines are, the better.

When you sit down to a bowl, do you eat that chile by itself or with key sides?

1 When the craving hits, I just want the chile.

BREWERY BAR III

hurts my mouth, it’s too hot.

BREWERY BAR III sauce user.

chile when I like the sides.

GARIBALDI BISTRO A potent margarita to wash my green chile down with sounds like an ideal pairing.

1 You read my mind.

1 If the spice in a dish

2 I’m an average hot

2 I secretly only opt for green

BREWERY BAR III “Brewery Bar’s award-winning green chile is a favorite in Denver,” says Edge. “It’s tomato-based, not thickened and comes in two versions—hot and mild (and a red). The hot is killer hot and the mild is so mild it barely qualifies as green chile. The most popular order is half-and-half. There are few restaurants in Denver that serve blistering hot green chile: If this describes your heat tolerance, Brewery Bar is tailor-made for you. The downside? It’s too liquid for smothering.” Lone Tree, 303.708.9333, brewerybars.com

What’s your spice tolerance?

3 I’ve rumbled with a Carolina Reaper and survived—maybe even thrived.

RIO GRANDE

2 I’d rather have one of the craft

beers already chilling in my fridge.

RIO GRANDE MEXICAN RESTAURANT “Right across the street from Brewery Bar is a completely different style of green chile at Rio Grande. This version has a thickened chicken-stock base with medium heat, though it can be made hot. It’s just the right texture for pouring over a burrito: The restaurant staff says 80 percent of burrito orders are smothered. (Rellenos are frequently smothered too.) For a classic bowl, your choices are chicken (the default) or pork. There’s also a vegetarian version made with vegetable stock. Rio Grande’s green chile is gluten free.” Lone Tree, 303.799.4999, riograndemexican.com

BREWERY BAR III

GARIBALDI MEXICAN BISTRO “A small Mexican eatery hidden inside a Conoco station, Garibaldi was founded in 2015 by Jesus Cruz, who’s bringing the Mexico City-style of cooking he grew up with to Denver.

The food is unlike any other Mexican food here. Rather than just making a visit about the green chile, a meal here is more about what you pair with your green chile. Garibaldi’s one Hatch green chile is a medium to hot, classic, thick chickenstock-based recipe with pork chunks. The memorable dish to pair with it is Huarache, a 14-inch-long freshly made corn tortilla topped with refried beans, pico de gallo, lettuce, nopales, queso fresco, sour cream and choice of meat.” Englewood, 303.781.0812, facebook.com/Garibaldimexicanbistro

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RIO GRANDE

BREWERY BAR III

e v Lo ur Yo cal Lo g ra.or o r u GoA

When you think about Aurora, what makes it home?

Our Rocky Mountain vistas and dozens of international eateries are just the start. We challenge you to Love Your Local breweries, restaurants, boutiques and every small business in between. Every visit builds a stronger community we can all enjoy.

LOCAL FLAVORS

// expert advice

What Recipe?

FORGET STEP-BY-STEP INSTRUCTIONS. For a craveable dessert made from scratch, you don’t need them.

By John Lehndorff I HAVE A SECRET, a thought I’ve been caching for a while: I. Hate. Recipes.

There. I feel better now that I’ve confessed.

I’m a veteran food writer, I own at least 300 cookbooks and I’ve created dozens of recipes and taught cooking classes. And yet, covertly, I can’t stand recipes and almost never use them when I cook at home. The reasons: I don’t like being told what to do and I loathe measuring things—I’d rather wing it.

Yet, as a culinary instructor, I also know many folks are terrified not to use a step-by-step method. But I’m here to tell you it’s well worth the risk to liberate yourself from the rules and cook and bake by feel.

And bread pudding is an ideal place to start.

Bread pudding is intrinsically French toast on a grander scale, which means the formula is simple and a sizable segment of home cooks have made a version of it before. Often served with a sweet glaze or whipped cream, it’s just bread, eggs, cream or milk, spices and tasty mix-ins and toppings.

Start by choosing your baking vessel. Bread pudding can be prepared in any buttered loaf pan, square brownie pan or pie plate—or even individual muffin tins, where each can be customized for picky eaters. I use glass plates and pans so I can see when the bottom is baked.

pan. Fresh or dried out breads of any type work, such as hoagie rolls, corn bread, sandwich crusts, English muffins or challah. Leftover cinnamon rolls, muffins or doughnuts are also welcome.

(To get bread pudding that’s more custard-y, use fresh bread and bake it less. If you like it crusty and denser, use dried or toasted bread and bake a little longer.)

The custard you pour over top should totally saturate the bread. On average, you’ll use three to five large eggs and about a couple cups of heavy cream and/or milk—leave space for the whole thing to puff as it bakes. Need more liquid?

Add more milk. Have dietary restrictions? Egg and milk substitutes and gluten-free breads work well. Short on time? Some cooks use prespiced eggnog. Other liquid additions that produce good results include sweeteners (like honey and maple syrup), spirits (from bourbon to Frangelico) and melted butter or oils. Mix the liquid ingredients with the bread in a bowl.

Then come the baking spices and extras: whichever catches your nose. I often sprinkle in cinnamon, nutmeg and cardamom, and sometimes brown sugar, fresh fruit, fig jam,

Next, chunk or cube (or tear—remember, no recipe) enough bread to slightly overfill your

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toasted nuts, orange zest, dried tart cherries or grated chocolate. Add to the bowl or, later, pan in swirling layers.

Cover the bowl and allow the mixture to sit in the refrigerator for at least two hours. Put in the buttered pan and bake for about 30 to 45 minutes at 325 to 350 degrees, but a lot depends on your oven and pan. You don’t get to set a timer: You have to check on it often.

The nerve-racking part of improvised baking is you never know exactly what your dish tastes like until you serve it: The proof is literally in the pudding. But this comfy dessert almost always comes out great.

Once you “get” bread pudding, you’ll also enjoy freestyling baked frittatas; shakshuka, eggs poached in a tomato stew; creamy chowders with scallops and shrimp; and fluffy rice pilaf.

When the family finally tastes “your” bread pudding and asks for the recipe, just smile and say: “What recipe?”

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DWELLING WELL

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Supper in Style METRO DENVER’S RESTAURANT SCENE TOPS THE CHARTS WITH DIVERSE MENUS, INVENTIVE LIBATIONS AND AN UNFORGETTABLE DINING EXPERIENCE that leaves both locals and visitors craving seconds. But there’s more to our favorite hangouts than meets the eye—behind every bustling bistro and cozy cafe is a meticulously thought-out design that brings delectable foodie dreams to life.

By Laurel Thompson

PHOTO: COURTESY LIVSTUDIO

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SUSHI-RAMA Belleview Station: 720.667.1195 Lone Tree: 303.537.5250 RiNo: 720.476.4643 sushi-rama.com THE VISION After designing the first Sushi-Rama in RiNo, Brandon and Tana Anderson of LIVstudio were more than ready to take on two of the unorthodox eatery’s additional locations in the Lone Tree and DTC neighborhoods. Though each of the spaces couldn’t be more different, the Andersons’ vision was the same: to create a conveyor-belt dining experience reminiscent of the 1950s when pop art made a grand entrance on the world stage.

INTO THE ATOMIC AGE Sushi-Rama owners Chef Jeff Osaka and developer Ken Wolf originally posed the idea of a “retro-mod” sushi joint, which the Andersons built upon with fun, colorful elements of the atomic age. Quirky sputnik chandeliers were hung among bright red, yellow and blue bands throughout the ceiling, which mimic the conveyor belt movement below, while each project was lit with “light clouds” (more on those later) and vivid pop-art squares were hung along the walls. To make things even more out-ofthis-world, the Andersons installed a robotic hand that slides unclaimed sushi pieces off the conveyor belt into the trash after they’ve made their rounds.

CONVEYOR-BELT DINING The conveyor belt is the focal point of each SuPHOTOS: COURTESY LIVSTUDIO

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shi-Rama project, with bar-style seating along a parade of individually plated and covered sushi pieces. However, each location greatly differs in shape and size—RiNo is tall and narrow, Lone Tree is slightly wider and DTC is two to three times bigger than the others—so the Andersons adjusted their conveyor belt prototype as they designed to maximize each space (plus added a full bar at Sushi-Rama DTC). They also drastically scaled up the pop-art panels to create a collage of color on the larger walls.

ABOUT THAT POP ART 1950s-style pop art was central to the design, so the Andersons mimicked what popular artists of the time—like Andy Warhol and Roy Lichtenstein—were doing. The duo designed abstract sushi art on colorful plastic laminate squares and lined the walls with them to create a futuristic-meets-retro vibe, almost as if you enter into an Austin Powers set the moment you step foot in the door. The Andersons even joked with Osaka and Wolf that if Warhol and Lichtenstein had a sushi baby, it would be Sushi-Rama.

MUSIC TO MAKE YOU MOVE Aside from the conveyor belt and ’50s-inspired pop art, you’ll know Sushi-Rama by the mood music bumping from the speakers. “To create a multisensory experience, we curate playlists that tie into our intention of being fresh, fast, fun and family-friendly,” says Osaka. “When we open, we typically start the day with something a bit calming but upbeat (think “Circles”

by Post Malone and “Watermelon Sugar” by Harry Styles), then we bump the energy up a bit

DWELLING WELL

Delivering Clarity In Any M arket

// inside story

for happy hour (like The Weeknd’s “Blinding Lights” and Beyoncé’s “Mood 4 Eva”) and bring that energy through dinner.”

In order to optimize the acoustics of each location and keep any (extra) noise to a minimum, the Andersons installed glowing light clouds in the ceiling along with those thick, perforated art panels on the walls. According to Osaka, the locations are meant to be a party, but with minimal disruption to the overall dining experience.

LE FRENCH BAKERY & CAFÉ Belleview Station 720.710.8963 lefrenchdenver.com THE VISION To transport diners to an upscale black-andwhite Parisian café that has a knack for making you feel at ease—that was StudioAtlantis senior designer Alexis ‘Ali’ Crumb’s central theme in her Le French concept.

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ELEGANCE REIMAGINED Aminata and Rougui Dia wanted a strikingly elegant space that matched their elevated Parisian cuisine, which has a global twist unlike any other café in the south Denver area. A nod to the sisters’ Senegalese heritage, Crumb mixed sleek and luxurious elements of traditional French minimalism—opting for clean, sharp angles with the stark, contrasting blackand-white colorway—with warm ceiling lights, gold décor, wooden tabletops and an exposed wooden ceiling that highlights the marble-esque detail throughout the floor.

DINING ROOM MEETS GRAB-AND-GO BAKERY Previously home to a different restaurant, the layout of the space presented a unique challenge for Crumb: the kitchen jutted out from a far corner well into the main dining room. So, in true Parisian fashion, Crumb framed the kitchen with the grab-and-go coffee and pastry bar, then arranged the surrounding tables to create natural aisles and built a white halfwall to further separate the dining area from the “corner bakery.”

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NO EAVESDROPPING Another element Crumb took into account was the acoustics of the space. With an open floor plan and minimal separation between the kitchen, bar and dining room, a packed house would be uncharacteristically noisy for a quaint French cafĂŠ. To soften the commotion, Crumb installed additional paneling in the exposed wooden ceiling, spaced out the tables and added lofty two-top seating.

A BREATH OF FRESH AIR Many authentic Parisian cafĂŠs have patios along the sidewalk, so naturally it made sense for Le French to have a similar outdoor dining spot. Mimicking the French style, Crumb brought in checkered bistro chairs and round tables with collapsible umbrellas to create a more casual (and socially distant) option. This type of patio design, Crumb says, is not the usual go-to motif in the U.S. because circular tables offer less table space, but it was the perfect way to soften the sharp angles inside.

PHOTOS: COURTESY STUDIOATLANTIS

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// home sweet home

One designer’s renewal of her own RUSTIC RESIDENCE.

By Kendall Kostelic

THIS RENOVATED labor of love literally hit close to home for Joyce Kelly-Lapides, the interior designer behind Castle Pines’ House of Joy Designs. The 5,819-square-foot Larkspur lodge-style abode wasn’t a client’s estate, but rather Kelly-Lapides and her husband’s own 35-acre ancillary habitat—a six-bed, fivebath stunner within the gated community of The Golf Club at Bear Dance that renters had the pleasure of appreciating until 2017, when the couple decided it was time for a transformation. The crucial concept behind the revamp: make the home’s traditional chalet characteristics feel like new with unexpected modern touches.

“We wanted to maintain as much of the views as possible,” Kelly-Lapides says. “When my husband would go up to his office in the morning, he had almost a 360-degree view, which featured a lot of wildlife—and that’s what we wanted to preserve. We wanted this home to be a sanctuary for wildlife, so they never feel threatened.”

It’s the home’s cottage-like underpinnings, the inspiration for the roughly $180,000 revitalization completed in 2019, that gave Kelly-Lapides, an Iowa native who was brought up on a family farm, a leg up. Here’s how the interior designer took a customary Colorado home type—complete with a stone fireplace statement wall in 30

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PHOTOS: COURTESY HOUSE OF JOY DESIGNS

Living Lodge

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// home sweet home

ed the home to have a softer effect. … We got about three or four different stain samples, put them on the floor and—just like with paint—I looked at them over a period of time,” until she determined that a Classic Grey was the right hue.

Simply beaming To accentuate the mammoth beams, “it’s almost like you have to create a dimension,” Kelly-Lapides says. “With the rafters being exposed, I needed to divide the lower and upper level. That’s why I stained the stair railing, stairways and trim around the windows—it splits the levels so that nothing becomes boring and you aren’t overwhelmed with the natural beams and wood tones. … People often ask me: Do you want to paint or stain a stair railing?

I say it all depends on the wood. If you have a great quality of wood, stain it. But if the wood is inexpensive, we usually paint it.”

Art and soul To accessorize, decorative images ran the gamut from reinventions of artwork most anyone can get their hands on to pieces that are

GO TO THE PRO House of Joy Designs 303.883.7100 houseofjoydesigns.com

the great room and massive exposed Douglas fir beams imported from Canada—to another captivating level. Proof of its charm: As of late August, after deciding to put the home on the market in fall of 2019, an NFL player and family scooped the place up.

Surprising tile, with both a modern and agrarian sense “The French mosaic glass tile really made the kitchen come to life,” Kelly-Lapides says.

“Without that, I don’t think it would have the same updated, modern look.” Originally planned to be a backsplash, the more tile Kelly-Lapides’ team placed on the cooking space’s main wall, the more the designer liked it. So, they added and added—until the wall was fully covered. “The tile almost matches the exterior of the home, where we have brick, stucco and wood siding,” she says. “I wanted to bring those rough components inside.”

Also key to the kitchen, which Kelly-Lapides “didn’t want to look like a kitchen, per se,” but rather an extension of the great room: a trendy

microwave drawer, a leathered granite island countertop with chiseled edging that was the last of its kind to be pulled from a quarry in Italy and mixed-and-matched copper and antique bronze cabinet hardware.

In a good, showstopping light Lighting is a big detail not to be overlooked in a rustic design. “I put all new lighting in this house,” Kelly-Lapides says. “In the kitchen, I wanted the chandelier over the island to blend in to the mosaic tile and also have soft, glowing lighting to really highlight that. Then there’s track lighting for functionality. … The 66-light RH chandelier in the great room has LED bulbs that should last five years.”

Cozying the hardwood floor “We managed to salvage the original pine floors and resanded and stained them to a grayish-brown hue,” the designer continues.

“One would think that you would stay with a natural pine floor, because that’s kind of what you think of when you think of a lodge-style home. And although that’s very popular, I want31

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playful reminders of Kelly-Lapides’ heritage. “I try to economize where I can. I found the prints in the dining room at HomeGoods actually,” she says, adding that the new homeowners like this artwork concept. “I wanted to create a kind of living tree space, so I flipped the prints upside down on the top row and, on the bottom, kept them the way they were originally formatted; it kind of looks like a tree vining together. In the evening with the dimmer on the Currey and Company Rainforest chandelier turned down, there’s an iridescent feel to the prints and the room takes on a life of its own. On the stand between the two leather chairs in the great room, I also added flying pig artwork—for the saying ‘when pigs fly.’ My dad raised pigs, cows and so forth; it was a way to bring my farm upbringing into the home with funny nods.”

A family who bunks together, stays together In a lodge-style home, “I think a bunk room is essential [which, here, can be found in the basement]. The home actually sleeps 14, and it’s great place for a family to gather.”

PHOTO: CHAD CHISHOLM

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Betting on the Farm How one Arapahoe County family transformed a foreclosed farm into a pumpkin paradise.

By Kathryn O’Shea-Evans

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LONGTIME GARDENERS know that sometimes the most beautiful things can spring up from literal dirt. So when Susan Ward and her husband, Andy, spotted a foreclosed 1920s farm in Arapahoe County perched on 7.2 acres, they made an offer.

After years raising their own brood and farm animals on 10 acres outside of Snohomish, Wash., Colorado’s near-constant sunshine felt like an elysian, and they moved here in 2012. “We made a spreadsheet [of things we were looking for in a new place to live] and Colorado checked all the boxes, with a sunny climate, recreational and economic opportunities, and a city big enough so our kids wouldn’t feel like it was a small town,” Susan says. “North of Seattle was just gray; it was so dreary! They have a minute-by-minute weather station at the University of Washington, and the year we moved away, there were only 72 minutes above 80 degrees that entire year—and we were on vacation that weekend!”

Their new farm took them two years to revamp before they could even move in, during which they spent eight months in a 600-square-foot apartment on the grounds with their three kids, two dogs and, in the barn, 30 chickens. “We started the farm before we actually even lived in the house,” recalls Susan, whose mom was a gardener in her native Puyallup, Wash. Andy, an electrical contractor, helped lay out an uberefficient field irrigation system similar to golf course technology: It drips for three minutes once an hour or half-hour throughout the day, and can be tweaked for each crop. “The first year, I planted 80 different varieties of all sorts of things: strawberries, raspberries, squash,” Susan says.

PHOTO: CHAD CHISHOLM

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Today, the plot now known as Village Farm Colorado grows fruit (ranging from rhubarb to raspberries, which “really like Colorado”) and dahlias aplenty, which are sold to florists and event planners. But their staple crop this time of year: pumpkins.

They sell out of most everything they grow year-round.

“That first year, I designated a 100-by-100-foot space on the north side of the field where I wanted to plant pumpkins; I had a plan that I was going to sell what I thought I would produce—200 pumpkins, which seemed ambitious for someone new to the neighborhood,” Susan recalls.

But the land was even more fertile than they’d thought. “I started selling my first couple hundred but kept bringing in more and more and stacking them up in the garage,” she says. “My husband said, ‘I’d like to park in my garage this winter!’”

For weeks, Andy stayed home helping her sell the pumpkins by making cold calls, and Susan delivered them. “I’m an introvert, I can only make four phone calls a day before I’m just exhausted!” she says. Their clients the first year ranged from pumpkin pie bakeries to furniture stores that needed autumnal decorations: “Even the florists were so excited! I ended up selling 1,200 pumpkins that first year, and still had 400 left in the garage.”

PHOTO: CHAD CHISHOLM

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Making Ward gourds particularly (ahem) gorgeous: “Local florists like Banister’s Flowers and The Ruffly Rose can also do arrangements in a full-size pumpkin if you want to get adventurous, for a bigger table display.”

Village Farm Colorado’s pumpkins are far from the bulbous orange gourds heaped in ginormous bins by grocery store entrances (see pg.

38). “Every year I try to find two or three new varieties that either aren’t orange or have something unique about them,” Susan says. One of her favorites: Knucklehead pumpkins, which are typically orange with what appear to be witch-like green warts pockmarking their surface.

“You cannot get a knife into that pumpkin; it’s squirrel proof!” she says. “I think I had to use an axe the first time I had to get one open.” Another beloved option: North Georgia Candy Roaster.

“Englewood’s Sweet Jayne’s bakery buys those specifically for her pies,” she says of the sweet, nuttyflavored tubular pumpkin.

PHOTO: CHAD CHISHOLM

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Orange You Glad There Are

SO MANY PUMPKIN VARIETIES? Here, a field guide to Susan Ward’s

favorite winter squashes to CARVE, EAT and LOVE.

to carve

Standard Orange: “The ones from the church parking lots near you that support local charities like the Boy Scouts are great for carving. and often support a positive community-building organization at the same time.”

Moonshine: “Second choices in my book would be just different colors of that same type of jack-o’-lantern variety with thin skin, a large seedy void and soft inner flesh, like this white number.”

Mellow Yellow: “This is similar [to a jack-o’-lantern], but has a bright yellow exterior.”

to cook

North Georgia Candy Roaster: “This is a great pie pumpkin for taste and texture, but it looks quite unlike most other pumpkins or winter squash. Not recommended for visual appeal!”

Long Island Cheese: “This is another great eating pumpkin that also looks beautiful on the counter. It has a fantastic creamy texture and mellow pumpkin flavor, so it’s great for soups and other creamy pumpkin foods.”

Snowball: “If you get really fancy, you can hollow out a cute Snowball pumpkin to serve your favorite pumpkin soup in, as a bowl. This small white variety is similar in size to a rice bowl.”

to adorn

Knucklehead: “Decorating is a hard one, and somewhat subjective to your own taste and style. For those that battle squirrels each fall when they set out their fall décor, I recommend this variety if you like the traditional orange with warts.

These are hard as nails and nearly impossible to penetrate even with a good carving knife.”

Jarrahdale, Porcelain Doll and Tandy: “If you want softer, more modern and muted colors that are great for indoor use, look into these.”

Hooligan, Casperita and Lil’ Pump-ke-mon: “For a decorative table, I like the tiny pumpkins and any cool-looking gourds or petite squash.”

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The uninitiated should know that Village Farm Colorado is not a pumpkin patch; you can place orders for pickup by appointment (prices are typically $5 per small pumpkin and $10 per large one).

“This year, I’m trying 29 different types; some I’ve never grown before, so I don’t know what they’re going to look like,” she says.

So, what do the couple’s three kids have to say about living in a veritable Halloween wonderland?

“Frankly, my kids get really sick of the pumpkins,” Susan says with a laugh. Because Andy is allergic to grass, Susan hires teenagers every summer—a de facto summer camp, but for farming, with skill-building galore. Still, occasionally she has to enlist her own brood to help: “We have to bring all the pumpkins inside before it frosts, and that night they’re out there with me with headlamps way past dark [helping harvest]!”

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PHOTO: CHAD CHISHOLM

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PHOTO: CHAD CHISHOLM

A Beer Cynic Walks 42

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I AM (said the magazine editor humbly) Spice Trade Brewery and Kitchen’s ideal customer. … Half of me is still mystified as to how I came to be the recipient of such fanfare.

Ambulating into the brewery’s expansive internationalstreet-market-style space on a typical Thursday, where I am ushered to the table closest to the walk-up foodstall-like window looking into the kitchen, I know who I am: a nearly native Coloradan who just—forgive me—does not enjoy beer. But one pour later of Spice Trade’s Scarlet Giant gose and Chai Milk Stout, a Great American Beer Festival silver medalist, and I am reaching the conclusion of an oddball identity crisis: I like beer. This beer.

“You’re our favorite type of person—the person who just wants to explore a little bit and is a little adventurous, because there’s always something fun to try on our menu,” says head brewer and co-owner Jeff Tyler.

That brew menu has won 16 medals thanks to a singular “fun” focus: “We brew beer inspired by culinary ingredients around the world,” Tyler says.

“Our beers have a strong relationship with food.” But my revelatory tasting was a smash because of Spice Trade’s new surroundings: In a shopping center in Greenwood Village, Spice Trade has opened its novel stand-alone location, where the veteran brewing program and a new full-service food project combine to celebrate international cuisine like never before. The DTC food-and-drink utopia opened its doors in May. “Historically, the spice trade refers to when exotic ingredients started to travel outside of Southeast Asia to different parts of the world along trade routes,” Tyler says. “Our brand is the reverse of that: At that time the ingredients were starting in Southeast Asia and making their way into the world. Now we’re trying to capture those ingredients, which have been developed into different flavor profiles across the world, bring them here and showcase them through beer. … And in the kitchen, the concept is to pair that globally inspired beer with street food from around the world.

“A lot of brewpubs will do food and beer pairings, but they’ll frame it like, ‘Hey, this dish happens to go with this beer,’” the brewer continues. “But with our kitchen we’re going to start designing beer recipes from scratch to go with a specific food item or set of dishes on the menu, and vice versa. For example, we’ll have a Sichuan Saison on tap as of November that we’re pairing with our Salt and Pepper shrimp tacos, available now.”

The beer menu has always been set up for unique success in the Centennial State’s craft beer industry.

First, there are the stars of the show: the ingredients.

Into a Brewery … And has her sentiments thwarted by brews whose superstar ingredients are global culinary mainstays.

By Kendall Kostelic 43

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there’s more ➼

Tyler does look locally for recipe staples—he uses tea from The Boulder Tea Company, for example—but, globally, scoops up authentic flavors almost no one else can get. “We partnered with this company out of New York called Burlap and Barrel that specializes in directfrom-farm, single-origin spices,” Tyler says.

“So they’ll go to, say, Turkey, find a spice that has a unique flavor from that region and set up a direct purchase agreement with the farmer that grows it.” Another example: The chai spice in the unexpectedly light Chai Milk Stout is the family recipe, coming all the way from Nepal, of Dol Bhattarai of Yak and Yeti Restaurants— Tyler’s fellow co-owner, his restaurant the original stomping grounds of Spice Trade (more on that in a moment). Second, there’s the history.

“Spice Trade was born out of the Yak and Yeti Brewpub in Olde Town Arvada, which is an Indian, Nepalese and Tibetan restaurant that also happened to have a brewery in it. My business partner, Dol, owns all of the Yak and Yeti Restaurants and this was his second location.

Beer is not necessarily integral to Nepalese or Indian culture. When he purchased the location, it had previously been an English brewpub. He decided to keep the brewery end of it and continue brewing beer—which has been happening since 2008. I came on board in 2016 and in 2017 we rebranded the brewery portion of the business to Spice Trade.”

PHOTO: CHAD CHISHOLM

At Spice Trade, pretzels aren’t just pretzels—they’re one of the favorite menu items that expertly showcase how beer and food can come together to create something next-level.

“Our SPENT GRAIN SOFT PRETZEL BITES are made using leftover grains from our brewery, which are dried out and ground up to act as flour,” Bray says. “That gets served with a jalapeño cheese sauce made with our Jalapeño Pilsner and our house-fermented beer mustard.” As of right now, these goodies are never leaving the menu.

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ABOUT THE BEER “Our TAMARIND BELGIAN DUBBEL is one of my favorite fall beers,” Tyler says.

“But in the summer, nine times out of ten I’m going for the LITTLE UMBRELLA, our passionfruit mango wheat brew,” Tyler says. “It’s super refreshing, super dry, kind of tart.” For anyone who looks for those tropical, sharp fruity hints all year long, I can tell you this brew hits the spot no matter the season.

Rather than single hop beers, where hops are rotated in one base recipe to highlight distinguishing factors, “we do single spice beers,” Tyler says. “So in our SINGLE ORIGIN SERIES, we keep the recipe the same but swap the spice each time we brew it. Our current CURED SUMAC spice is from Turkey. It’s typically used as a finishing spice, kind of like you would use lemon peel—it’s a little bit acidic.”

SPICE LITE, a cream ale brewed with cucumbers, is a more traditional staple on Spice Trade’s 20 taps. “If you like Coors Light, you’ll probably like Spice Lite,” Tyler says.

One of the chief benefits of a bigger space is having more room to brew. “We’ve been doing this JALAPEÑO PILSNER for a long time,” Tyler says. “We just started canning it and really have been having a hard time keeping up with the demand.”

In addition to the impressive volume of unadulterated pumpkin puree in Spice Trade’s #PSL, or PUMPKIN SPICE latte ale, one of the establishment’s best-selling seasonal creations, you’ll sample a base beer designed to taste like pie crust—layered with brown sugar, a house pumpkin-pie spice blend, Madagascar vanilla and Denver’s Novo Coffee. “We actually mix the pumpkin puree in our mash ton with all the barley, so the beer gets this really bright orange hue to it pretty early in the process,” Tyler says.

PHOTO: CHAD CHISHOLM

If the hibiscus, key lime, coriander and Utah rock salt notes don’t convince you to knock back the SCARLET GIANT sour, maybe this will: “The Scarlet Giant is actually fermented with a wild yeast that we cultured off a hibiscus flower at the Denver Botanic Gardens,” Tyler says.

“Your classic arancini is an Italian risotto croquette using leftover risotto. Our BUTTERED CHICKEN ARANCINI is an Indian version,” Bray says. Cut right down the middle of a croquette and you’ll see a pocket of creamy buttered chicken surrounded by saffron risotto. The Makhani curry sauce splayed underneath the decadent spheres—not overly spicy in heat but, rather, spiced to pack a punch of flavor—makes each bite exceptionally interesting.

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there’s more ➼

THE COUNTRY CLUB AT CASTLE PINES BRINGING WORLD-CLASS AMENITIES TO A WORLD-CLASS GOLF LIFESTYLE The Country Club at Castle Pines is preparing to break ground on their multimillion-dollar transformation project bringing stylish new dining, bar, and patio features to the clubhouse, as well as cliffside amenities to include the region’s most picturesque pool, fitness center, and racket sports.

Golf members will be celebrating this fall on the brand new, one acre, 18 hole putting course perched at 6700 feet and built on the rocky crags behind the Clubhouse.

TO INQUIRE ABOUT AN INVITATION TO GOLF OR SOCIAL MEMBERSHIP, CONTACT:

MARK LEWICKI, Director of Membership 303.660.6807 | mlewicki@ccofcastlepines.com 6400

Country

Club

Drive

|

Castle

Rock,

Colorado

80108

*project details subject to change as project develops

|

www.ccatcastlepines.com

A professional brewer and home cook, Tyler found the perfect counterparts to mirror Spice Trade’s values in the kitchen with Jason Bray and Amy Crowfoot of J Street and Hunje Food Trucks and Catering—Bray being a professional chef and home brewer. “I dreamed even 15 years ago of having a brewery gastropub to do exactly what I’m doing now,” says the chef.

Tyler, Bray and Crowfoot are far from the only ones to see how harmoniously Spice Trade fits into the culinary scene. “As someone who has always loved the way that food pairs with beer, it’s cool to see a brewery taking a really direct approach in how their beer flavors could enhance food,” says Chris Topham, co-owner of Denver’s Asbury Provisions and all-around beer authority. “They’ve also been very thoughtful in the combinations of style and adjuncts: The use of lemongrass, kaffir lime and ginger in the Thai Tripel pairs just as well with the traditional fruit esters of a Belgian tripel as it does with Thai cuisine. And the use of jalapeño in their light, crisp Jalapeño Pilsner makes me ready for a big plate of nachos, eaten outside on a sunny day! I can’t think of any other Colorado brewery focusing on beer that is made to be paired so specifically with food.”

Both the beer and food menus are seasonal, with all worldwide ingredients and fare themes

PHOTO: CHAD CHISHOLM

The KOREAN CHICKEN SANDWICH, featuring an award-winning fried chicken thigh, is one of Tyler’s top picks when he’s sitting down to eat. “It’s got this kind-of-spicy gochujang sauce, kimchi on top and this awesome piece of chicken that’s marinated in magic,” recollects the brewer.

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there’s more ➼

HOPS, SCHMOPS: most Spice Trade brews may be innovative, but they’re beer nonetheless.

And Topham, who has been a leader in the beer bar scene for 24 years, says: “I think traditional beer enthusiasts would just need to look at the history of beer to know that spices, fruits and vegetation have been used in beer making for centuries. Hops, although being the dominant flavor profile we associate with beer today, shared the stage with other flavors throughout Europe in gruit-style beers: Brewers used pretty much whatever spices, roots and vegetation that were available to them, along with hops, to flavor ales. Even more recently, the Belgians used fruit in their lambics at the turn of 20th century—and beer styles like Belgian witbier and sahti use spice as a major flavor component. It seems to me that Spice Trade is in keeping with a long tradition of using spice and other additives in experimentation and should absolutely be considered ‘real beer.’”

PHOTO: CHAD CHISHOLM

Some beer fans have questioned if what Spice Trade is offering is too distinctive to be considered beer. To that query, Tyler answers: “To a lot of people, beer should be something with malt, hops, water and yeast and that’s it. To be honest, a lot of people in the beer industry are like that: They just want beer to taste like beer.

And that’s OK. That’s why we have simple beers on the menu too.

Even myself: I like these culinary flavors but I also just want to have a beer sometimes—so it’s nice to have a simple German Pilsner and simple cream ale, Spice Lite, on the menu. At the end of the day, we try to be as inclusive as we can— we have a wine menu, a cocktail program and nonalcoholic options like CBD sparkling water for people who don’t drink beer, don’t want a beer or just aren’t interested in what we are doing. That being said, I think some people can be narrow-minded with what beer should be. Beer is a food product and there’s a wide range of things you can do with it.”

Bray made Brussels sprouts famous around Denver with J Street, which, before COVID, completely changed its menu theme every four to six weeks: In 2019, the truck sold more than 4,000 pounds of the trending veg. At Spice Trade, Bray plans to always have Brussels sprouts on the menu too. The current iteration: CAESAR BRUSSELS SPROUTS. “I have done that at J Street because I want to show off how good and versatile Brussels sprouts are,” says the chef—he and Crawfoot’s food trucks have been featured on Food Network, Cooking Channel and more. “One of my favorite Brussels I’ve done was Brussels Bravas, a take on Patatas Bravas. I tossed fried, warm Brussels in a roasted corn and garlic aioli—it made this delicious coating.

That gave me the idea for the Caesar Brussels, which are tossed in the dressing just after being crisped in the fryer.”

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there’s more ➼

IT’S WINE O’CLOCK

somewhere!

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on the table—especially in the Greenwood Village space, the most room Spice Trade has had to work with in its 12 years of existence. “We really wanted a place where we could have a thriving neighborhood taproom and brewery, which is hard to do in Colorado because there are so many breweries. The big things for us were: where is not saturated? And where can we go where people will appreciate the higher-end beer and food we’re trying to do, albeit in a casual way? … There are so many people coming in and going, ‘Finally! Finally something cool!’”

What’s special on tap now: the Oktoberfest menu, running through October, with currywurst with Spice Trade’s signature fries and curry ketchup sauce, macaroni and cheese made with a house-fermented beer-mustard cheese sauce, a seasonal charcuterie board, 15 beers for pairing (including Festbier, an Oktoberfest-style lager) and more.

The next time I talked with Tyler after my personal global, epiphanous food-and-drink tour, he was getting ready to transform 153 pounds of pure pumpkin puree into a Spice Trade fall staple, the Pumpkin Spice latte ale—just another original recipe that has a knack for procuring fans in the unlikeliest of places: “We have a farmer who takes a lot of our spent grain to feed his animals. He always says the animals’ favorite batch of grain they get all year is from our Pumpkin Spice Ale, because it has all that pumpkin puree in it.”

SPICE TRADE BREWERY AND KITCHEN Greenwood Village 720.710.9508 spicetradebrewing.com

PHOTO: CHAD CHISHOLM

“Our food menu may seem approachable, but we put twists on everything we do,” Bray says. “For example, classic bar or pub food is a burger and beer, right? Our CLASSIC CHEESEBURGER is a short rib/chuck burger, so the quality of the patty itself is bar-none, hands-down the best burger you can get. We also have our housemade aioli and house bread-and-butter pickles.”

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For as long as he can remember, Folsom has been a part of the moving business, a connection he came by honestly—his mother, Maxine, was one of the founders of Cowboy Moving & Storage, which has been in business for more than 50 years and today is run by Mike and his wife, Sheri Gail.

“The lessons she taught me were all about honesty and integrity,” Mike says. “Those are the things we still try to live up to today.”

Mike says he can recall moving families along

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Orchard Road— which wasn’t the smooth thoroughfare of today, but rather, literally a dirt road. Similarly, he adds, there was no C-470, E-470, or any other 470 of the alphabet to be found. But somehow, Folsom and his staff of movers, which has now grown to more than 40 people, have managed to satisfactorily transport families—and all their prized possessions—from here to there, more often than not, with nary a hitch.

where our honesty and integrity comes in.”

Given their longevity, Sheri Gail says Cowboy has moved some families multiple times, in the process sometimes spanning generations.

“In more than 50 years, we’ve never not completed a move,” Sheri Gail says. “Certainly there have been times when we’ve run late on projects, but that just means we’ll stay open and keep working until it gets done—even if it’s late at night.

“Moving can be extremely stressful—especially given the timing of our most recent move, which took place in mid-March, amid the COVID-19 pandemic. On moving day it also snowed more than eight inches, which added to the stress. However, the Cowboy Moving team did a great job overcoming the obstacles that Mother Nature threw at us. You can tell it wasn’t their first rodeo.”

And if we should happen to do something wrong we’ll definitely make it right—that’s

One such family is headed by Allen and Nancy Walters, who have used the company on three occasions—including during a potentially-fraught move.

Walters is the President & Group Publisher for Colorado AvidGolfer and AvidLifestyle magaznes; Nancy is a real estate broker at Kentwood Real Estate DTC. Both have recommended Cowboy Movers to friends and clients.

“Each time we have moved Cowboy Moving has made the process easy and they have been excellent to work with...We were very impressed with how helpful their ‘How to Pack’ videos were—we are certain that they helped prevent our valuables from breaking during the move.

“They have a great attitude and have taken care of our belongings and family treasures; their team members are very professional, friendly and trustworthy—you can tell they love what they do.”

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// beauty routine

Pantry Facial

IT’S NO SECRET that the kitchen cupboards often pull double duty as beauty cabinets— treasure troves of ready-to-mix mask, cleanser and exfoliant ingredients. The trick is knowing what, exactly, can be used on skin, and why said ingredients should prompt a break from the designer products in your actual beauty bag. “Natural products slow the aging process down because there aren’t as many chemicals getting absorbed in your bloodstream,” says Sarah Mulé, lead esthetician and master waxer at Copperfalls, an Aveda Spa and Salon in Castle Rock. Here, Mulé explains skin-improving pantry items that you’ve likely missed and how to make the most of each—no complicated mixing methods required.

By Ali Longwell OLIVE OIL Versatility makes olive oil Mulé’s go-to for pulled-from-the-kitchen skin care. The cooking staple serves as a great makeup remover—“it even gets waterproof mascara off”— works as a pre-cleanser that won’t clog pores (you read that right) and can even render a surge of blackheads ineffective: “Olive oil dissolves any of that oil on your nose,” she says.

Overall, your skin is absorbing good things: Olive oil is high in vitamins A, D, K and E, and hydrating squalene, which can reportedly help prevent premature aging. “It leaves you dewy and glowing—and it’s very moisturizing,” she says.

Use it like a pre-cleanser Massage 1 tablespoon into skin, then wash off with a cleanser. For removing makeup, you can also apply to a cotton ball or facial/cleansing pad.

MANUKA HONEY This unique type of honey—originally discovered in New Zealand and containing a high concentration of methylglyoxal, known for its antibacterial properties—has a number

of sweet skin-care benefits, Mulé says. But it’s especially helpful for those with regular acne, as it helps kill the germs that lead to breakouts: “And with everyone wearing masks these days,” that’s become a more common issue, says Mulé.

Use it like a face mask While you can apply manuka honey straight onto your face like any other face mask, mixing the honey with a splash of olive oil makes it more spreadable. Leave on for 5-10 minutes and then rinse with a warm washcloth. For best results, follow with moisturizer.

RAW SUGAR Sugar by itself should be considered a central ingredient, not something that has to be combined with other Mother Nature goodies to be worthwhile for skin. When applied, raw sugar acts like a body scrub or exfoliant. While Mulé does not recommend this technique for the face, raw sugar can help with keratosis pilaris—those dry patches and red bumps you can get on your arms, thighs, etc.—and contribute to an incredibly close leg or arm shave. Sugar can also extend the life of a spray tan if you exfoliate with it before tan application.

Use it like a body scrub Mix raw sugar with olive oil or coconut oil to desired consistency. Apply and rinse.

FROM THE MEDICINE CABINET: ASPIRIN One of the best ingredients you can utilize when someone in the family is experiencing a bad breakout or difficult pimple is aspirin, according to Mulé: “It takes inflammation down and helps speed the healing process.” Aspirin can also help with pain around those stubborn spots.

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Use it like a cream Mix a crushed regular baby aspirin with a little bit of water to create a paste. Apply this like a pimple cream or spot treatment to the desired area. Leave on for five minutes, then remove with warm water. For best results, apply paste to a just-washed face and follow with moisturizer.

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PHOTOS: COURTESY MICHELE MORRIS

INFLUENCERS

// chef’s log

Food & Family MICHELE MORRIS’ passion for cooking extends to culinary tours of Italy, a massive cookbook collection and a gorgeous home teaching kitchen.

By Lori Midson 58

october 2020 // AvidLifestyle

INFLUENCERS LIFE, AS SOUTH DENVER’S Michele Morris sees it, has been a tremendous journey. After 25 years in the tech industry, the Colorado transplant stepped away from her lucrative career in 2006 to launch a cooking business. And over the past 14 years, the culinary professional, who authors the excellent CookingWithMichele.com website, has amassed thousands of followers while adding a slew of additional food-related titles to her impressive resume: cookbook author, travel guide, recipe developer, food photographer, philanthropist, chef and culinary instructor.

Which ingredient best personifies Colorado?

“When Farcountry Press hired me to write Tasting Colorado, my mission was to create a cookbook featuring the very best of what Colorado has to offer.

While we have ingredients that people associate with Colorado—chiles, peaches and bison, for example—I found that it was more about our attitude toward food, our insistence on high-quality local ingredients and our relationship with our farmers and producers, that typified how Coloradans think of food and cooking.”

Her yearly culinary trips to Italy are legendary, as are her private events with south suburbanites.

And she’s renowned for her volunteer efforts too, including a Hall of Fame chef educator position with

Most undervalued ingredient: “Salt. Iodized salt doesn’t really taste anything like salt, but once you start tasting and cooking with a variety of others, from coarse kosher for cooking to flaky or minerally sea salt for finishing dishes, it’ll change your food dramatically. Learning to season in layers as you go makes a big difference in the final dish.”

What does your kitchen look like today, and what are your prized pieces of equipment?

“I designed my current kitchen to host cooking classes and dinner parties. Half of it is dedicated to the ovens, a stove and a sink with plenty of counter space around each; the other half has a large island with seating on both sides. I love my Wolf gas stove and double-wall ovens and won’t ever buy another brand. Probably the smartest design element of my kitchen is the inclusion of two large appliance garages adjacent to the island; one holds the toaster, coffee maker and espresso machine, while the other holds my mixer, blenders and food processor.”

What should every home cook have in their kitchen?

“A chef’s knife that fits your hand. Try out several to find what feels right and be sure to keep it sharp.

Once you learn knife skills with a chef’s knife, you can work quickly and efficiently with most recipes and really don’t need tons of other gadgets.”

Cooking Matters, which helps those on limited food budgets shop for and cook healthy meals. “I believe strongly in giving back to our communities, and I made a decision to focus my efforts around food, cooking and hunger issues. It’s heartbreaking to me that a country as affluent as the United States has such an issue with food insecurity,” says Morris.

“Through my work, including my food blog, I help bring attention to issues surrounding childhood hunger and food insecurity in our country.” What else does the gastronomic powerhouse have on the burner? We recently caught up with Morris, who weighs in on her favorite cookbooks, her proudest moment as a chef and more.

How many cookbooks do you own, and which are your favorites?

“At one point, I had a collection of more than 600 cookbooks, but I pared down my library to a mere 350 or so a few years ago when I moved. I typically don’t use cookbooks for recipes, but I do peruse them for inspiration, food styling and photography ideas.

My favorite cookbooks are Colorado Organic by Jennifer Olson; Farm Fork Food from Boulder chef Eric Skokan; and Harvest to Heat by Darryl Estrine and Kelly Kochendorfer. They all showcase farmers and include gorgeous photos.”

Proudest moment as a chef: “My first cookbook, Tasting Colorado: Favorite Recipes from the Centennial State, won the coveted general nonfiction Colorado Book Award the year it was released. It’s one thing to be able to cook, but another to curate recipes from chefs and rewrite them into a consistent style and voice. I also shot all of the food photography for the book, with no formal training as either a stylist or a food photographer.”

Right now, at this very moment, what do you value most?

“The COVID pandemic has stripped us of so many things, but it’s also helped me appreciate my family and friends. Most of my volunteer work has been put on hold due to COVID restrictions, so I agreed to babysit for my nearly 3-year-old grandson to ease the burden for his parents. It’s been a special bonding experience and certainly a gift in this difficult time.”

What’s on the horizon?

“I’m working on a project with a friend and colleague in Italy to produce streaming cooking classes and give viewers the chance to buy a collection of Italian ingredients from a U.S. importer for each lesson.”

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// chef’s log

Andanda in ITALIA While we wait for the green light to travel to Italy, Morris (who is currently accepting reservations for her 2021 tour) has trip planning advice:

1.“People reach out to me every week asking for help putting together their vacation plans for a trip to Italy,” says Morris. The biggest planning mistake she sees: Sojourners often try to take in too much in one trip, or focus solely on the touristy areas of Rome, Florence and Venice.

“I recommend picking a region you’d like to explore and splitting your time between a big city and either smaller towns or the countryside: Venice or Milan and the lakes region in the north; Florence and the Tuscan wine country in central Italy; Rome and Sabina, just south of Tuscany; Naples and the Amalfi Coast; or Lecce and the Salento in the south.”

2. No matter where you go in Italy, there’s remarkable food at every turn—but the type of food is markedly regional. In the north of Italy, the “foods are heavier and include butter and cream. And the starch tends to be rice-based, often risotto in the northwest and polenta in the northeast,” notes Morris.

The central part of Italy—EmiliaRomagna—“is home to many industrial farms, as well as Parmigiano-Reggiano cheese and balsamic vinegar, which is produced there,” she says. Bread is also plentiful, notably stale bread in salads and soups, and if you eat pasta in central Italy, it’s typically made with soft flour and eggs. “In the south, high-quality extra virgin olive oil is drizzled over everything, and the pasta is made with hard durum wheat and water,” she shares.

3. “The wines of the various regions of Italy follow the food, so I always recommend drinking what’s grown and popular in the region you’re in,” says Morris.

INFLUENCERS

// the game changer

There’s a common factor in the skeletal health of some of Colorado’s most-recognized professional athletes. His name is DR. JOSHUA METZL.

By Lisa Jhung

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PHOTO: CHAD CHISHOLM

Good to the Bone

INFLUENCERS

// the game changer

METZL’S FAVORITE ATHLETIC MOMENTS

1

“Being on the field as the Broncos won Super Bowl 50, as well as being part of the Super Bowl parade.”

2

“Watching how Colorado Ballet dancers have recovered from surgery, pushed through lengthy rehabilitations and got back on stage to do what they love.”

3

“Finishing the Leadville Trail 100 bike race with my family waiting for me at the finish line.”

4

PHOTO: CHAD CHISHOLM

“Stopping to hug my wife, who was pregnant with our first daughter, during my fifth and final Ironman race.”

5

“Running the Jungfrau-Marathon in Switzerland with my brother, which is close to the area where our father was raised.”

6

“Seeing the smiles on my daughters’ faces as they learn to love sports!”

TO SAY that Dr. Joshua Metzl of Englewood’s UCHealth Steadman Hawkins Clinic is living his dream within his orthopedic specialty is something of an understatement. A transplant from Missouri via Manhattan and North Carolina who has always wanted to work with sports teams, Metzl is the head orthopedic physician for the Colorado Ballet and an assistant team physician for the Denver Broncos, Colorado Rockies and, mostly recently added to the roster, the Colorado Rapids. As a surgeon, he specializes in lower leg injuries—namely, diagnosing and treating foot and ankle disorders—for these athletes and anyone else in need of his expertise: His work is held in such high esteem that the Broncos entrusted him with performing surgery on “The Franchise”— repairing All-Pro linebacker Von Miller’s dislodged ankle tendon.

Has his athletics fandom dwindled since he’s become a behind-the-scenes participant? Not at all. We caught up with Metzl on his own origin story, whether or not he’s always “backstage” when there’s a performance or game and more.

When, and how, did your interest for athletics start?

“I grew up in a family of four boys in Kansas City, Mo. and played soccer, basketball and

tennis. As an adult, I’ve run 16 marathons and participated in five Ironman triathlons and two Leadville Trail 100 mountain bike races.”

play soccer and are involved in ballet, so yes, we enjoy watching it all even when I’m not working.”

Have you had any firsthand experience with orthopedic injuries?

“I am lucky to have stayed pretty healthy. I lost a few teeth in a bike accident three summers ago, but those were fixed immediately. I have had chronic overuse-type injuries, including plantar fasciitis and anterior knee pain, which have been responsive to conservative treatment and strengthening.”

How has your role with sports teams and the ballet company changed since COVID? “Each organization has taken a different approach. I’ve been really impressed with the level of detail and thought that the cultural and sports organizations have used with the coronavirus pandemic: It makes me proud to play a small part.

What inspired the connection with Colorado Ballet? And are you ever backstage with the group at shows to handle injuries on the fly?

“My parents were always supportive of the ballet in Kansas City, so I grew up going to many performances. My wife was also a highlevel dancer growing up. We found ballet was something we enjoyed supporting together.

“The ballet has gone mostly virtual, so I’m treating patients over the phone and through virtual consultations. But when necessary, we bring them to the office to see us, instead of me being there: We’re open and screening patients, having them wear masks, etc. The sports teams have limited their medical staffs, but I was part of the team of doctors screening the Broncos and doing orthopedic exams, which went really well as the NFL has been really sophisticated to limit the spread of the virus. The Rockies and Rapids players come see me if needed.”

“I am often backstage at ballet performances to support the group. In contrast, there are a multitude of physicians at Broncos, Rockies and Rapids games. Oftentimes I’ll see an injury from those meets later that day or on the following Monday. Colorado Ballet’s dancers in particular are so tough and so self-motivated.

They complain so little. It’s rare that any of them ever stop dancing.”

When you’re not at a performance or a game, do you spectate?

“My whole family loves sports. My daughters 62

october 2020 // AvidLifestyle

If you had to choose one of these sports to participate in at these professional levels, which would it be?

“I think they all are fantastic, and each organization gives back to the community. I can see myself doing any of them.”

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// traveler’s choice

The Private Life

Osmia Organics and a 20 percent discount and complimentary goodie from athletic apparel company Shredly. And Blazing Adventures is ready to whitewater raft down on one of three nearby rivers; go backcountry jeeping in the Elk Mountains; set up private sunset dinners and more. gantaspen.com In Eagle County, the GRAND HYATT VAIL has launched the Vail Pass Tour from Venture Sports, an outfitter located in the hotel’s main lodge. Made with riders of all levels in mind, the easy-t0-moderate 25-mile bike tour comes fully equipped with a helmet, comfort cruiser or mountain bike, gourmet snack and bottled water. For a go-at-your-own-pace journey, choose from a fleet of standard and e-mountain bikes for off-roading adventures or leisurely outings to Avon and Edwards. hyatt.com

PHOTO: COURTESY GRAND HYATT VAIL

THE ROCKY MOUNTAIN HOTEL AND RESORT EXPERIENCE has been reinvented.

By Jennie Nunn

PHOTO: COURTESY THE GANT ASPEN

customized options for single-unit groups, families and solo travelers. “Hospitality has always been about bringing people together.

As the pandemic continues to evolve, we’re challenged with still offering the same great service we’re known for, while keeping people socially distanced and safe throughout their vacation,” says Lou Eppelsheimer, director of sales and marketing of The Gant Aspen. “We’ve highlighted activities that couples or families can arrange privately with our local and most trusted adventure partners, such as Blazing Adventures. With these private experience options, guests don’t have to worry about crowds.”

Here are some places in the Rocky Mountains that offer a stress-free getaway filled with inventive, exclusive things to do.

THE GANT ASPEN’s Mountain Bike Like a Girl excursion gives cyclists the chance to explore the Roaring Fork Valley solo, with perks like a “re-nourishment skin kit” from Carbondale’s 64

october 2020 // AvidLifestyle

Or, drink to a

STAYCATION unlike any other

At Denver’s The Maven, oenophiles will want to book the Mavens of Wine package, an overnight stay accompanied by three bottles of wine (a white, a red and a rosé) curated by adjacent Dairy Block purveyor Blanchard Family Wines and an in-room video tasting led by winemaker James Blanchard. Extend the wine tutorial (for an additional $200) with a socially distanced private wine painting session with Denver-based wine artist Elysia Myers. themavenhotel.com

PHOTO: FROM THE HIP, COURTESY THE MAVEN

LIKE SO MANY other things, the world of travel has been forever changed due to youknow-what. At Colorado hotels and resorts, this, of course, includes implementing strict health and safety standards: mandatory facial coverings in common areas, thermal scanners, contactless check-in and checkout and hand sanitizing kiosks. But there’s another modification—maybe even a benefit— that has been lurched out of the ruin: Hotel group activities are now replaced with private,

Originally the homestead of John Anderson— who settled in the area in the early 1900s— Anderson’s Cabin, situated north of THE RITZCARLTON, BACHELOR GULCH, has long been the site for close-knit dinners for up to 10 guests.

Lined with antler chandeliers, wall-mounted vintage snowshoes, wooden skis and an outdoor firepit, today, the storied log cabin is the ideal spot for family gatherings. To get to the special location, take a short hike from the property or opt for the hotel shuttle. ritzcarlton.com

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