Swillin' & Chillin' Summer 2021

Your complete guide to Weed, Bites & Wine in the Yampa Valley

SUDS UP!

Tapping into town’s breweries & local bars

PARTY TIME

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Inside Steamboat’s music scene, top party patios, Happy Hour roundup and more

RESTAURANT SCUTTLEBUTT THE STRAIGHT DOPE SUMMER OF FUN

Don’t just get your home on the market.

Get it the attention it deserves.

75 PARK PLACE #2081192

Nothing Compares.

970.879.8100 | steamboatsir.com

2 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

Publishers Eugene Buchanan Julia Hebard Editor Eugene Buchanan

Contents

Departments

Relaxing after the ride: Locals taking in some sunshine and suds at one of Steamboat’s many outside patios.

(Photo by Noah Wetzel)

5 | Boat Bites

Pg. 10

Ode to a telemarker and tableserver; buy a sticker, save a river; 2,993 ski days in a row; a doctor who’ll leave you in stitches; new owners for West End Liquors; the Milner Mall; and more

eugeneb@swillinandchillin.com

Art Director Julia Hebard

7 | Munchies

juliah@swillinandchillin.com

Assistant Editor Audrey Dwyer

Restaurant scuttlebutt; an inside look at Rocky Mountain Oysters; Back Door Burger recognized; Brooklynn’s turns 25; charcuterie showdown with Laura the Butcher; and more

audreyd@swillinandchillin.com

Sales Executive Tim Bohlin

Pg. 17

16 | Bevies

timb@swillinandchillin.com

Tapping into town’s breweries; of supping and suds with Mountain Tap founder Rich Tucciarone; local distillery wins awards; bartenders you should know; and featured cocktails.

Swillin’ & Chillin’ is published twice per year in summer and winter by WZ Publishing and is distributed free throughout the Yampa Valley. For advertising information, contact Tim Bohlin at (970) 457-0074, timb@ swillinandchillin.com. Email letters to the editor to eugeneb@swillinandchillin.com.

“Where do you like to Swill and Chill in Steamboat?”

On The Cover

23 | Party Time Town’s top patios; downtown Happy Hour roundup; Routt County Fair debuts a beer garden; dancing “Footloose”-style; the infamous hoof shot; town lets you drink outside. Plus Tunes: Getting front row with Tyree Woods of Buffalo Commons and Pat Waters of Wish You Were Pink.

Pg. 34

Eugene “I love grabbing a to-go (the best thing to come out of COVID) and heading up to the river and town overlook on the ridge below Blackmer across from the library.”

31 | The Straight Dope Blowin’ smoke with Billo founder Paul Franklin; trim time: budtender Amy Rutledge of Golden Leaf; town’s dispensary roundup; and strains explained.

Audrey “I love going straight from river to belly-up at Sunpies—any day, any time for some swillin’ & chillin’. There’s nothing overblown or fancy about it; just fresh mountain air and the company around you.”

Julia “I love swillin’ & chillin’ at Storm Peak because I can bring my sidekick, Mingo. I also enjoy burgers at Backdoor Grill and Friday afternoon “work” sessions at Barley.”

Tim

“My favorite past time is chillin’ on the deck at Taco Cabo, kicking back on the river and drinking margaritas.”

Pg. 38

34 | Off the Couch Confessions of a tubing outfitter; kiosks to conquer at the Farmers Market; the return of the rodeo; and summer event lineup.

38 | Grateful Gear The Grateful Dead is riding that gravy train when it comes to licensing outdoor gear. A look at some top Dead-themed gear, led by Steamboat’s own Smartwool.

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 3

Taking a break from captioning to capture a dorky three-sport day.

Letter from the Editor Cough, Stomach-rumble, Burp! Weed, Bites & Wine.

Excuse me, but those are just the sounds my body makes when emulating our magazine’s tagline.

First off, the name. True confession: I play a hack river guitar, and have tortured many a margarita-saturated paddler with off-harmony renditions of Little Feat’s Willin’. Which got us thinking…why not tweak its chorus into tagline for a guide on where to dine, drink and find doobies (does anyone even call them that anymore?) in this fair hamlet of ours? Then we came up with the name Swillin’, and then added Chillin’, as a more PC title and voila! the result is what you have before you.

But like rolling joints (does anyone even do that anymore?), it’s not about what’s on the outside, but on the inside. For that, we’re trying to be as informative and entertaining as possible about where to imbibe in our little Mecca of a mountain town, while also staying lighthearted and quirky enough that you might actually read it. Or at least look at the pictures.

Which brings up a second point: Thanks for picking it up and keeping it in your bathroom (a good place to enter the caption contest for our own groover photo on page 38). You’re who we’re putting it out for and we hope you’ll support our advertisers (tell ‘em you heard about them in Swillin’).

We’ve all had a heckuva year putting up with restrictions, lost revenue and returning to our cars to get our masks. Consider this our way of helping put that in the rearview as protocols slowly ease—we’re willin’ to help you get back to swillin’ and chillin’ this summer.

And if you haven’t heard that song in a while, look it up and add it to your Spotify and hum along. Maybe, like Arlo Guthrie in Alice’s Restaurant, we’ll even create a movement—one different than the one my stomach makes.

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BOAT BITES

Steamboat News Round Up Buy a Fish Sticker, Save a River And February made me shiver, with every pow day it delivered...

The February That Saved Steamboat If you shredded here in February, you picked the best month of the year and likely hit some of Steamboat’s trademark Champagne pow-pow. And we don’t mean Andre. According to Steamboat Ski Resort, the summit recorded a whopping 142 inches of the white stuff in February—and that’s only in 28 days. While the rest of the season fell a bit short, it was a pow-colored silver lining in shredsville.

Yep, you heard that right. Sandwich shop Cruisers is now selling awesome sauce trout stickers, with 20 percent of every sale benefitting The Yampa River Fund, which keeps water in our river.

In all, owner Kris Shea has created four colorful masterpieces, all featuring local trout: browns, rainbows, brook and cutthroat. “It’s crazy, but we’re selling tons of them,” says Shea, adding that they’re made really well and are attractive and bright, much like a lure. “I think everyone feels good about giving a dollar to the river. That part is pretty powerful.” rivercollectiveco.com

Record Ski Days Comes at a Cost Pat yourself on the back all you want for those 100 ski days you got this season; that’s peanuts compared to world record holder (yes, there is such a thing) Rainer Hertrich, a former snow groomer for Copper Mountain who skied a whopping 2,993 straight days in a row.

Want to break his record? It might cost you an ankle or two and a hip—the price he’s paid in appendages. “The injuries came from skiing too much,” says Hertrich, 59. “I wore out the cartilage so I had to get my ankle amputated.”

Courtesy Photo

Hertrich skied every day for eight years, two months and 10 days, ending his streak on Feb. 12, 2012, after being diagnosed with cardiac arrhythmia. He followed his 2016 ankle amputation with a hip replacement, also a victim of his psychotic schussing; then, last summer, a motorcycle crash crushed his other ankle, which could also join the prosthetic club.

A sh#$-load of schussing: Forget the 100-day club—Hertrich tallied 2,993 ski days in a row...on teles!

To accomplish his Herculean streak, Hertrich hit shoulder-seasons at Loveland and Arapahoe Basin, headed to Mt. Hood for the summers, and then traveled to South America for fall, still eking out runs on consecutive days. “Changing hemispheres was tough, but I made it work,” he says, adding he feels pretty safe with the record. His prosthetic, meanwhile, does have its advantages. “For one, it never gets frost bite,” he says. “And you can buckle your boots as tight as you want; if it gets crushed, it works as parts.”

—Info: www.thelongestrunbook.com.

Tribute to a Telemarker, Wake for a Waiter

“Daryl can light up any room he enters, but what stands out is the people he brought together through his deep love of skiing and entertaining,” says friend Eric Rentschler.

“It was not just the number of people he connected with, but how diverse a group he drew. It never mattered if someone was a ditch digger or a tech executive, they were always welcome to go skiing with Daryl. He’d show them his favorite powder stashes and enjoy seeing their grin afterwards. He was the antithesis of cliquey; the more the merrier. He was a true ambassador of Steamboat.”

Courtesy Photo

The local tele and hospitality community — and townsfolk in general — was saddened with the passing this spring of longtime local Daryl Newcomb, 59. Newcomb worked as a server at Café Diva for 22 years, and had won town’s Best Waiter and Ski Bum accolades in the Steamboat Pilot & Today’s annual Best of the Boat contest. A longtime fixture in the local dining and skiing scene, Newcomb came to Steamboat in 1985, working at such restaurants as Remington’s, La Montana, the Steamboat Yacht Club and Riggio’s Ristorante before settling in at Café Diva. He was also the ringleader of a ragtag ski group called “The Niners,“ who would meet every day at 9 a.m. at the top of the gondola, tour for fresh turns, and often end up grilling the evening away at a backcountry haunt known as Area 51. “We’re a rudderless group of ski bums without him,” longtime friend Byrne Powers told the paper after his passing.

Angling to Area 51: Newcomb noodling his way to his favorite backcountry hangout.

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 5

BOAT BITES

Steamboat News Round Up

New Book: “Ray Heid, Man Behind the Duster” Ray Heid, 84, who has helped run Del’s Triangle 3 Ranch since 1986 on his trusty horse, Stormy, tells his campfire tales in his new book, “Ray Heid: Man Behind the Duster.”

A few tidbits. Heid — who tries to ski his age in days every year — wears a hand-sewn, kneelength elk skin coat with beaver pelt collar. His mother, Ruby, was the sister of Steamboat icon Hazie Werner. Brother Corkey qualified for the 1956 Cortina Olympics and headed the Steamboat ski patrol. Bother Del ran the resort’s lift department and started the ranch. His son Rowan “Perk,” works on the ranch, as does Perk’s wife, Becky, and grandkids, making six generations leaving their mark in Ski Town USA. He’s skied for more than 80 years, since leather straps served as bindings, and only recently gave up his teles for AT bindings.

Courtesy Photo

Most of Ray’s stories center around skiing or riding. Like how he first donned skis at age 3 to ride the boat tow up Howelsen Hill, grew up skiing with his cousins the Werners, or made the 1960 Olympic ski jumping team. Or the time Warren Miller filmed him galloping through the snow, only to stumble and somersault, or how his grandmother rode 70 miles in a blizzard from Wolcott to Stagecoach to tend a sick child.

“Writing these stories down changed my whole world,” he says. “And there are a lot I didn’t get in. For years, telling stories around the campfire, people would say, ‘Ray, you need to write a book.’ So I finally did.” Find his book at local book stores.

If John Wayne could ski: Heid on his horse, Stormy.

Attention Shoppers

Courtesy Photo

Milner Mall Has It All

Not quite the Mall of America, but we’ll take it.

Sure, Steamboat has its share of sweet second-hand stores. Boomerang comes to mind for sports, stores like Deja-vu Boutique, Threads and LiftUp of Routt County for clothes, and places like Moxie and Rummagers for furniture. But for the real diamonds in the rough, it’s the good ol’ Milner Mall at the Twin-Enviro Landfill outside Milner where you’ll find those vintage items you didn’t even know you were looking for. A receptacle for things too good for people to throw away, but maybe not quite worth trying to sell, products to peruse include everything from household goods like doors, windows, cabinets, tubs, sinks, toilets, siding, flooring, granite and to sporting equipment, artwork, tools, hardware and more. It’s all part of the company’s efforts to lower the landfill’s environmental impact by providing a home for finding new and second-hand items. Hours vary, so call ahead before scrounging.

Info: www.twinenviro.com

Dr. Dave will leave you in...stitches.

Settle in Steamboat long enough and you’ll likely meet Dave Wilkinson (AKA Dr. Dave), who heads up the ER department at UCHealth Yampa Valley Medical Center. But when he’s not sewing up cuts he’s cutting loose, as evidenced by this photo friend Scott Fox grabbed of him on St. Patty’s Day. An avid skier, kite boarder, wake surfer/waterskier, motorhead and more, Dr. Dave says his Dr. Jekyll persona is all in the name of enjoying life. “It’s an Irish pirate,” says the good doc.

“Jacko Sparo. I love dressing up for celebrations like that.”

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New Owner for West End Liquors

Courtesy Photo

Courtesy Photo

Would You Trust This Guy to Stitch You?

Got your ID? Me either...

Live on the west end of town? Pop the Champagne cork. Your closest liquor store now has a new owners. Tiring of the construction business, entrepreneur Rick Paghini purchased the West End Liquors store and building, which also houses Big Iron Coffee, in April with his wife, Alexis. “It’s my retirement plan,” says the longtime local, adding that the libation station changes up its sales and specials every week. And he adds the location is what sealed the deal. “West End Liquors—we’re on the right side of the road,” he says. ‘That’s what our shirts are going to say.” Bonus: The building comes with two apartments upstairs in case he ever ends up in the doghouse.

MUNCHIES

Restaurant Scuttlebutt Photo courtesy of Yampa Valley Kitchen

Some call it musical chairs. We prefer musical fares—as in the ol’ switcheroo sweeping through Steamboat’s restaurant scene this season, with some expanding, some moving and others spicing up their offerings.

Callin’ Collin: Primrose Opens Downtown He’s baackk! Yes folks, Collin Kelley, the original founder of Carl’s Tavern, succumbed to the Yampa Valley Curse and is back in Steamboat after a brief hiatus, this time heading up his new culinary masterpiece at Primrose at 110 Yampa Street, Steamboat’s newest fine dining. Billed as “mountain-certified social dining,” the joint features sous chef Grace Trolinger, chef de cuisine Craig Sutherland, pastry chef Patrick Ayers and “Guy in the “Coat” Kelley. Choose from the likes of lobster rolls for an app, hand-cut angus steaks, ribeye and fresh seafood for main dishes, and Pancho’s Revenge mezcal libation to wash it all down.

“The name itself derived out of COVID-19,” says Kelley, who on a hike one day spotted a flower in full bloom peeking vibrantly through the snow. “All these flowers know is adversity; what it takes to survive is a tribute to everyone who’s had it rough during the pandemic. I wanted something timeless, not just a trendy name.”

And don’t expect the same menu every time. “We’re always changing,” says Kelley.

“We’re already on to our third menu, to keep things new and fresh.”

Who Ya’ Gonna Call…Wallbusters!

Salt & Lime, Laundry Bust Walls to Boost Biz

Photo Courtesy of Rex’s Family of Restaurants

Owned by Rex’s Family of Restaurants, Salt & Lime and The Laundry/Creekside Cafe have done some brickwork demo to enhance their dining options during, and after, the pandemic. Expanding its footprint like its enchiladas do your belly, S&L busted through the adjacent wall separating it from the former Artisan’s Market.

Like early railroad builders boring a tunnel, the demo created a through-passage to a new dining area, adding 2,000 more square feet and doubling its existing dining space. Add a rooftop deck and that’s worth yelling Ole! Owner Rex Brice’s team also busted out walls a few blocks away at Creekside Café and Laundry, creating a pass-through to better space out guests. And like passing plates at dinner, they’re sharing: Creekside uses Laundry’s dining room for breakfast and lunch, and Laundry moves in come dinner. “The pandemic really drove us to get creative on expanding seating capacities and we’re grateful for that motivation,” says Rex’s Group Lindy Schwanke. “It feels great to now have increase seating with shared dining spaces at Creekside and Laundry, and expanding and renovating the Salt & Lime dining area.

We’re thrilled to see our customers enjoying the new spaces and can’t wait to host so many more new guests at Salt & Lime recently expanded after taking over max capacity this the space previously occupied by Artisan’s Market. summer.”

Yampa Valley Kitchen uses local, organic and sustainable food from start to finish, down to its salts, oils and spices.

Old MacDonald Had A… Yampa Valley Kitchen Focuses on Farm Fresh First Mambo’s, then Besame and now Yampa Valley Kitchen. Call it a culinary hat trick for restaurateur Hannah Hopkins, who recently opened a new breakfast/ lunch joint on Ninth Street where Low Country Kitchen used to be. Using local, organic and sustainable foods, down to its salts, oils and spices, the restaurant prides itself on farm fresh goodness, succulent coffee and other drinks, and awesome-sauce outside patio dining.

New Owner for Café Diva Longtime co-owner Paul Underwood recently sold his stake in this venerable fine dining restaurant at the base of the mountain to Scott Buchler, who also recently purchased Ore House at Pine Grove and Freshie’s Breakfast and Lunch Café with co-owner Seann Conway. But not to worry; executive chef and co-owner Kate Rench is still very much at the Diva helm, whipping up culinary delights with her same penchant and panache for detail. “You don’t take a great restaurant and change it,” says Buchler, who also purchased the building. “We’re in it for the long haul and are going to carry on its great legacy.” With the spring’s passing of longtime Diva server Daryl Newcomb, Buchler added they also plan to name a special drink after him, install a plaque at his favorite table, and establish a memorial fund in his honor.

New Burger Joint on the Mountain Town’s newest burger joint is Après Burger Bistro on the mountain, a trendy, full-service restaurant on the corner of Après Ski Way and Village Drive. Serving breakfast, lunch and dinner, belly-up to its historic bar, created for the 1904 St. Louis World’s Fair, or dine in the greenhouse or on the deck. Try the Bistro Big Breakfast to fuel your hike or ride, and namesake Après Bistro Burger with cornmeal-crusted fried green tomatoes with Full Send Fries when the sun sets. www.apresbugerbistro.com SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 7

Restaurant Scuttlebutt

Photo courtesy of Steamboat Whiskey Co.

MUNCHIES

Best Sound In Town

Moonshine, with a view of the mountain.

New Digs for Distillery Located at 1103 Lincoln Ave., Steamboat Whiskey Co., town’s first and only craft distillery, recently finished expanding its bar and tasting room, with now even more room to buy handcrafted drinks for your friends and an outside patio (for those who might not have bathed since their bike ride). “It turned out great,” says Jessica Newhall, who owns the joint with her husband, Nathan. “We have way more room to serve up everything we offer.” And that’s a lot, as the distillery is constantly tinkering with small batch recipes and makes its spirits entirely by hand in an American-made pot still. Hop off your bike or horse saddle and saddle up to its Sleeping Giant Gin and Ski Town Vodka, or its new Ski Town Tiki Rum, Whiskeycello (in lemon and orange), and Steamboat Territorial Moonshine.

Live Bands, DJ's, Karaoke, and Dancing Nightly HAPPY HOUR 7-9 PM ($4 WELLS, BEERS & HOUSE WINES)

Azteca/Clyde’s Pies Showing that teamwork and partnerships are alive and thriving in the eatery world, Azteca and Clyde’s Pies are teaming up to share a space in the bottom of the Ghost Ranch building at 56 Seventh St. inside 7th Street Commons. After closing his long-running Mex restaurant on Ninth Street in November, where he’d been slinging burritos for 15 years, Azteca owner Jonas Gabriel has now opened anew below Ghost Ranch, tag-teaming the space with Clyde’s Pies. Azteca operates there until about 3 p.m. every day, and then Clyde’s team moves into the same kitchen, slinging pizzas to go. There’s no seating, so customers order through a take-out window. “We’re excited to be back open and we’re starting with a smaller menu,” says Gabriel, who still serves up his fish burritos “the good way” if you know to ask.

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A 12 WEEK LIVE CONCERT SERIES AT SNOW BOWL STEAMBOAT

Johnny B. Goods’ Pie Happy Hour Who says happy hours always have to focus around hootch? Certainly not the folks at Johnny B. Goods diner downtown, who offer a happy Hour for…pies. Yep, you heard that right. Get there between 3 and 5 p.m. and you’ll get two bucks off a piece of pie, which usually go for $4.99. “It’s pretty popular,” says Johnny’s Marcelle McCaslin. “We get a lot of seniors and highschoolers in for it.” Favorites, she adds, include the ever-popular apple/caramel/ bacon, blueberry cream cheese and strawberry pies.

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MUNCHIES

Colorado Cuisine An Ode to Rocky Mountain Oysters “They’re bull

Before you dive in headfirst trying to impress your date, be forewarned: they’re bovine-based instead of coming from the Deep Blue. Yep, they’re bull testicles, without a pearl among them.

But that doesn’t necessarily diminish their culinary delight.

“It’s one of those items when people come to Colorado that they feel they have to try,” says Dave “DK” Kane, former co-owner of Double Z Barbecue. “It’s kind of one of those double-dare things. But they’re pretty good when they’re cooked right.”

To do so, the Double Z team orders them frozen in 10-lb. boxes, then breads and deep-fries the little sperm nuggets.

testicles, so you have to really pound them.”

He adds they’d often go through 10 pounds of the Colorado cajones per week easily, “especially in winter.”

“They’re kind of hard to prepare from scratch,” he says. “They’re bull testicles, so you have to really pound them beforehand.”

As for how they stack up on the menu, he says their popularity is mounting a comeback. “The guys all seem to like them,” he says. “The girls not so much.” Adds current owner Matt Molenar: “People love them. It’s a little bit of a novelty item but it’s always entertaining. And they’re delicious with some lemon and cocktail sauce.”

Photo Courtesy of Double Z

Saddle up to any classic Colorado bar or restaurant in town and you might see something seemingly more suitable for a seaside patio than a deck in Steamboat: Rocky Mountain Oysters.

Testicle Trivia How much do you really know about this Colorado classic?

Rocky Mountain Oysters came about when early ranchers, needing inexpensive food, experimented with different cuts of meat and began cooking testicles with branding coals. The nuggets came via castration practices to control breeding, stimulate skeletal muscle growth and regulate temperament.

Rich in vitamins, minerals, and protein, the delicacies can be sautéed, braised, broiled, poached and more, and taste like breaded venison or calamari. To cook from scratch, they’re peeled, pounded flat, coated in flour, salt and pepper, and fried. In Canada they’re often served with a demi-glace; in the US with cocktail sauce.

Other names for them include cowboy caviar, prairie oysters, swinging beef, Montana tendergroin, dusted nuts, bollocks, lamb/bull fries and huevos de toro.

Ancient Romans believed that consuming the most fertile of animal organs would remedy ailments, 10 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

particularly in the male nether regions. They also considered them aphrodisiacs.

Several Testicle Festivals exist around the country, the most popular being Clinton, Montana’s annual Testy Festy, a five-day event that attracts 15,000 visitors a year who consume 50,000 lbs. of balls. The event also includes wet T-shirt contests (for men and women), eating races, and the “Undie 500,” a scantily clad tricycle race.

In the movie “Funny Farm,” Chevy Chase unknowingly wolfs down 30 of these babies and breaks a restaurant record before he learns what they actually are.

Denver’s Wynkoop Brewery once brewed a Rocky Mountain Oyster Stout, brewed with actual bull testicles. Sold in two-packs for a limited time, it clocked in at 7.5% ABV and three BPB (balls per barrel).

The brew reportedly has rich flavors of chocolate, espresso and, you guessed it, nuts.

MUNCHIES

Colorado Cuisine

C H EE R S

Go Ahead…

Make My Day Inside Back Door Grill’s Dirty Harry After a hard-fought day schussing the slopes or riding local trails, nothing replenishes the fuel tank like a good ol’ burger, with just the right blend of protein, carbs and, yes, grease. Steamboat’s own Back Door Grill puts out one of the country’s best, as evidenced in its recent listing of Top Ski Town Burgers by Men’s Journal, which combed resorts coast to coast for the tastiest — and weirdest — beef between two buns.

Of course, the hardest part is getting through the all-natural Colorado beef menu; it can be as tough as negotiating your way through the aspen trees in Shadows or the rocks in the Yampa River. Let’s see…the Mahalo with pineapple and Swiss cheese, the Twilight Zone with cheddar, bacon, creamy Sriracha and peanut butter, or the How Ya’ Doin’? with cream cheese, jalapeno jelly and bacon. And the Buzz Lightyear, with bacon, avocado, Swiss and a fried egg, is its best seller, moving more than 20,000 a year.

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But then your eyes settle on the Dirty Harry, featuring peanut butter, a fried egg, hashbrowns and cheddar cheese on, yes, a glazed doughnut with powdered sugar.

“People order it because it’s different and a little funky,” says Gabriel Sanchez, who is now heading up Back Door’s new grass-fed foray into Ft. Collins (yes, bringing Steamboat’s goodness to the Front Rangers).

“They say, ‘Wow, what?

It comes on a donut?’”

And this summer, look for a newly revamped menu with even different, zanier offerings. Bonus: Take your eyes off the Dirty Harry for a second and try to count the dirty dollar bills tacked to the walls. www.thebackdoorgrill.com

BH

Open Daily Located on Main St. in Oak Creek (970) 736-2268 blueherondispensary SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 11

MUNCHIES

Colorado Cuisine

A Husband/Wife Pairing

By Audrey Dwyer | Photos courtesy of Dustin Posiak-Trider

Call them the power couple of wine, meat and cheese pairings: Laura Posiak (aka Laura The Butcher), who’s known for her charcuterie platters at the MeatBar; and her husband, Dustin Posiak-Trider, owner of Standard Gallery and Wine Bar. Swillin’ catches up with the cork-popping couple for the inside skinny on marrying each other as well as wine, meats and art.

education — a taste of Europe in a few morsels of sophisticated flavors from the likes of Spain, Italy and France.

Her boards’ other accoutrements are as tasty as the meats and cheeses.

Chopping Block

Charcuterie for Posiak is a culinary art, a way of life, a preservation of culture.

“I slice everything in front of you and talk about each item to make you as excited about the ingredients as I am,” she says.

Meet Laura the Butcher Where’s the beef (and other specialty meats)? Highlighting the charcuterie platters by none other than Laura The Butcher.

Meats are the backbone of Laura The Butcher’s charcuterie platter—all personally sliced by Laura Posiak at her brick-and-mortar MeatBar, located at 2860 Downhill Plaza, #505. And as well as fine eating, they also provide an

“My goal is to bring out a giddy feeling when you first look at them because there are so many colors and items that many people have never had before,” says Posiak. “It’s that feeling of excitement as you’re about to jump in and not knowing where to start.”

And if you’re not a fan of certain tastes (like blue cheese), don’t fret; she has a dozen more to choose from. Find signature platters or order off the weekly cured meat and cheese boards, flights of Madeira, and breads served with house butters. (A sample of whipped flavors: smoked sea salt and honeycomb; black truffle; and roasted garlic.)

Play “Pass The Pigs” To get the most out of your MeatBar visit, play “Pass the Pigs.”

A game from the U.K., instead of rolling a pair of dice, you roll a little pair of plastic pigs. Look for the jar full of these swines on the counter when you step inside, along with a chalk scoreboard painted on the wall — perfect for all ages and always a hoot.

Husband/wife team Laura Posiak and Dustin Posaik-Trider bring two new business concepts to the Yampa Valley.

Originally from Ontario, Posiak moved as a teen to New York City, where she earned a Bachelor of Culinary Arts & Service Management from Paul Smith’s College in the Adirondacks. From there, she headed to the West Coast to work in a few renowned kitchens before finding her calling while visiting a small village outside Parma, Italy, in 2010.

“I had no idea the week I chose to pass

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Posiak refines her butchery skills by processing animals privately for small local farmers. through they’d be harvesting two pigs for the year,” she says. “I saw a smalltown butcher do a true nose-to-tail butchery, along with the art of “Old Way” charcuterie. This respect for meat-eating was incredible and I’ve been hooked ever since.”

Posiak refines her butchery skills by processing animals privately for small local farmers. She also educates others on butchery by teaching in MeatSkool, instructing kids and teens in the practices of proper and ethical meat eating. “There’s a community here that loves great food and new ideas,” she says.

A Few of Her Faves The Jamon — “I carve it traditionally right off the bone; it’s something that’s really hard to find here in the USA. If you like cured meats like prosciutto, you’ll love it.”

The Guildas — “Another

popular favorite and a dish that

always surprises people with how much they love it. It’s what changed my mind about anchovies.”

The Smoked Sofrito —

“Believe or not, this doesn’t have any meat at all. I take roasted red peppers, San Marzano tomatoes and garlic and throw it in my smoker for six hours. Then I serve it warm and chopped up with Marcona almonds, balsamic and parsley on top with some bread. It’s the perfect accompaniment to all the rich foods.”

Standard Gallery and Wine Bar As Forrest Gump would say, “You never know what you’re gonna’ get.”

“Some nights we’ve had people swing dancing, other nights musicians passing through town playing for guests, and some nights artists have brought in canvas and painted,” says Dustin Posiak-Trider, owner of

MUNCHIES

Colorado Cuisine

Steamboat’s newest art gallery and wine bar, located at 907 Lincoln Ave. New flavors, paired with great art and the above surprises, are at the gallery’s core. After pivoting from commercial photography to fine art landscapes, it made sense for Posiak-Trider to incorporate a wine bar with his other half, Laura The Butcher Poisak and her delicious charcuterie.

“The space is definitely a gallery first, wine bar second,” he says.

Most of the wines on the list are carefully curated and selected based on their contemporary flavors, resulting in modern wine menu that’s curated to pair with Laura’s Spanish meats and cheeses, but also fills those more traditional wine spaces. “I’m bringing in unique drinks such as Madeira and sweet vermouth, offerings that surprise our guests,” he says, adding that art has always been a part of his life.

Posiak-Trider made the pivot from commercial photography and working as gallery director at the Jace Romick Gallery to fine art landscapes in 2020 when Standard Gallery and Wine Bar opened. Studying design, photography and applied economics, he moved from Maine to Colorado in 2018 after finishing his first book project.

The gallery’s art comes from all over the country, such as the work of sculptor Kristine Taylor Keywitz and painters Andrew Bolam and Ron Russon. “Most of the artists align with a western aesthetic, which fits wonderfully into the Steamboat market,” he says.

He says to be on the lookout this summer for a variety of events including, “Moth” storytelling nights, where life stories are told in an off-the-cuff, five-minute format. He’s also planning a full year of art shows, one of which will feature Jeff Weir from Coeur d’Alene, Idaho.

“I wanted to develop a business that added value to the town, and in a space that didn’t exist — a gallery and wine bar that’s open until 11 p.m.,” he says.

“Some nights we’ve even had guests two-step to George Strait.”

Give these a try… a few of Posiak-Trider’s favorites Châteauneuf-du-Pape — “It’s like a gateway drug to French wine.”

Argentinian Malbec — “I’m really into

the earthiness of this.”

Sancerre — “One of our white offerings, it’s a wonderful, delicate marriage of citrus, green fruit and grassy flavors with beautiful texture and refreshing acidity.”

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 13

MUNCHIES

Colorado Cuisine

25 Years of Pizza Tossing Pies with BrookIynn Pizzeria’s “Bobber” Brooklynn’s Pizzeria owner Brad “Bobber” White has been tossing pies for 25 years on the corner of Lincoln Avenue and 10th Street downtown, rolling out both the dough and red carpet for late-night diners. Swillin’ caught up with him for his take on all things ‘za in the ‘Boat.

How did you first get into the pizza biz?

Photo courtesy of Brooklynn Pizzaria

Oh, man. My dad was in construction, so growing up I knew what I didn’t want to do. I worked my ass off through high school hanging sheet rock and stuff.

Then I got my first real job delivering pies on campus in Bloomington, Indiana, for Max’s and Papa John’s, making twice as much. I moved here in 1989 right after high school, then went back to college, then came back and worked at Cugino’s for three years.

Back then you couldn’t get a pizza anywhere after 9 p.m.in town, so I said, ‘Why not open one?’

You ever think you’d be at it slinging pizza for 25 years?

Not really, but I was only 24 when I started Brooklynn’s, so I’ve been at it longer than how old I was when I began. But I never really thought that far ahead back then.

What’s the secret to your success?

I think it’s just putting out a consistent, good product.

I’m a professional ski bum, but I know that as long as the pizza tastes good, that’s what matters.

What’s the key to making a great ‘za?

We make it New York-style, with a thin crust and not a crazy amount of cheese. People always kill their pizzas with extra cheese. We do it the same way I learned it at Max’s. That’s their recipe and they taught me how to do it. Too much cheese just makes it all greasy and sloppy. And the sauce is key, too. You know how sometimes you get a pizza and say, ‘Hey is there even any sauce on this?’ You need the right amount of sauce on there as well.

Don’t worry, it won’t land on his head: Brad “Bobber” White has been tossing pies at Brooklynn’s for 25 years.

How hard is it to toss the dough?

We make our dough fresh every day, but It takes practice. You need a good spiral. But some people don’t even spin, they just lay it on out there. Some people get all crazy with spinning, which makes it all thin in the middle. It has to be even. You can’t have the middle paper thin and the edges all thick. It’s like handling a dozen eggs; you have to be gentle.

What’s your best seller?

The straight-up pepperoni by far. That’s probably followed by our Meat-lovers and Veggie.

Tell us about your wall of shame:

We make our dough fresh every day, but it takes practice.

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Well, we just painted the whole inside so we took a bunch of those photos down. But I got some others to add that are a little more current, with shots of snowmobiling, biking, camping and Steamboat. I also have a few new signs up, saying things like “Eat, Sleep, Ski” and “There’s No Time Like River Time.”

MUNCHIES

Lunch on the Fly

We know you’re on the go. Oftentimes there’s not time to fit in that bike ride, float, hike, fly fish sesh and also stop for a sit-down lunch. We got you covered with a sampler of sammies you can grab and bring with, whether they’re crammed into your hydration or fanny pack. Besides…a little squishiness makes them even better.

Yampa Sandwich Co. Photo courtesy of Yampa Valley Sandwich Company

“I hate this question,” says Yampa Sandwich Co. co-owner Dave Pepin. “I’m sooo not proud of our top-seller.” With that, the downtown sandwich slinger unequivocally heralds its Ridgeline (“Our rendition of a turkey club”) as head and shoulders above all other sammies in sales. “Our menu is so much more dynamic than this—but we could stay in business with that sandwich alone,” he says. “Straight or stoned, it’s our top-seller by far.”

The Ridgeline moves best at all five of its stores, including three in Denver and soon-to-be two in Fort Collins. “We do our analytics on it every month and it blows every other sandwich out of the water,” he says. “It haunts me every time, but it just shows you what people want.”

The key is its familiarity. The sandwich piles roasted turkey, cheddar, applewood-smoked bacon, avocado, tomato, romaine lettuce, and garlic mayo on homemade bread. And you can’t go wrong with turkey, bacon and avocado, Pepin says. “People see the menu and say, ‘What’s capocollo?’” he says. “They panic.

But bacon, avocado and turkey are familiar.”

“A dispensary in Denver called in a $400 lunch order and more than half were for the Ridgeline,” he laments. “Our menu has something for everyone, but if that’s what gets people stoked, that’s what we’re all about.”

—970-879-3617, yampasandwichco.com

Cruisers

Photo courtesy of Cruisers

Cruisers, located between town and the mountain in Wild Horse Plaza, packs a punch for lunch, with healthy, heaping ingredients and hobo pricing. Its bestseller, says owner Kris Shea, and one that wins all the awards, is its Tortas Carnitas, piled high with house-marinated pulled pork, housemade chipotle aioli, fresh jalapenos, and melted sharp cheddar, all toasted to perfection. “It’s pretty unique—people seem to really like it,” says Shea, whose personal fave is the chicken salad sammie, adding bacon and jalapeños. “We don’t cut any corners—we use great ingredients and make everything with care.”

Its Acai Bowls are also popular, but you’d be hardpressed to take them on your ride—they might be a bit “oozy.” “People usually eat those here,” he says.

“In the heat of summer, they’ll melt pretty quickly.”

Bonus: Inside you’ll find some of the best surfing photos in town.

—970-879-1747, cruiserssubshop.com

Photo courtesy of Steamboat Meat & Seafood

Steamboat Meat & Seafood Serving the Yampa Valley for 40 years—whew, that’s a lot of sandwiches—Steamboat Meat & Seafood Co., with a deck right across Yampa Street from the river—is a longtime staple of the Steamboat sandwich scene. (Pull over tubing and grab one!) While its menu selection is tough to choose from, owner Bill Hamil says their two bestsellers are Billy’s Italian Hoagie ($12.99), and their Jerk Chicken BLT ($11.99). For the former, try mortadella, salami, prosciutto, provolone, lettuce, tomato, red onion and herbs on a French baguette. “It’s all imported meats from Italy, so it’s great,” says Hamil, adding that it

comes on homemade bread.

The ooo-la-la Jerk Chicken BLT ($11.99) is a tad spicy, coming with jerk-seasoned roasted Boar’s Head chicken breast, in-house maple-cured bacon, chipotle gouda (yes, you heard that right), sundried tomatoes, avocado, lettuce and Cajun mayo on a French baguette. And if you’re not planning too big of an outing, you could always try its Guido’s Sausage Sub—but it might be a bit messy in your pack. Bonus: Try a Grab n’ Go dinner, which come in microwaveable/ovenable containers.

—970-879-3504, steamboatseafood.com SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 15

BEVIES

Behind the Brewer Mountain Tap Brewery’s Rich Tucciarone

What’s your favorite Mountain Tap beer?

That’s like asking to choose my favorite child, which I guess is why we only have one. Oftentimes, it depends on my mood and activity prior. After a mountain bike ride, Passionate Pedal, Locals’ Lager or Chasing Sunset are tough to beat.

Side story about the name Chasing Sunset. We’d brewed a refreshing, dry-hopped golden ale shortly after we opened in summer 2016 and hadn’t thought of a name, but suddenly the beer was done fermenting and just about ready to tap. We were exhausted from working and, in a creative name drought, I forced a brief sanity mountain bike ride on Emerald late in the afternoon—the day before we were

scheduled to tap it. I was zoning out on the climb not noticing the rapidly waning daylight when I realized I should head down quickly while there was still some light, literally “chasing sunset.” With meals or after a brew day I like either Locals Lager or one of our IPAs. Around the campfire you can’t beat a tasty sipper like Paddlers Porter, Cliffed Out Imperial Stout or MacaRUM. We typically have Locals Lager and Picking Hops IPA on tap at home with an occasional seasonal like Summer Heat Ginger Wheat or Paddlers. Hmmm…now you’ve gotten me thirsty.

course, but has better skiing than Kona (although we did get to ski on Mauna Kea). And thanks to the Yampa River, both offer surfing.

How is Mountain Tap different from Kona?

The Hala Milligram is my favorite goto, although the Hala Peno is super fun, too. During lower flow my 8’6” Hala Atcha gets the job done and also is a great downriver board.

It’s above sea level, so that adds some complexity to brewing with a lower boiling point at altitude and also managing carbonation levels and beer dispensing. We’re also quite a bit smaller than Kona; we brew 500-ish barrels of beer each year (1 barrel = 2 kegs), which is pretty small compared with the 300,000 barrels of Kona beer we were brewing. And Kona brews much more than that now. Community and activity-wise, however, there are a lot of similarities—and the small town “aloha spirit” of Hawaii definitely exists in Steamboat. Steamboat is colder, of

What do you like about Steamboat?

What’s not to like? The community is awesome and the abundance of activities makes multi-sport days often the norm rather than the exception.

What surf sup do you ride?

How sweet is it to have the A Wave right next to the brewery, and how often do you get out?

A-wave? Shhhh. As often as possible.

It was my COVID daily sanity surf last spring. I had some great, exciting solo sessions during spring snowstorms and hailstorms. One day last spring while surfing, I actually had to dodge a pumpkin and then a large tree trunk that were careening downriver at the wave. It’s also cool to see large trout cruise underneath you.

Any quirks about the wave?

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Not too many quirks—except for the folks looking at you from the bridge— but above around 2,100 cfs it tends to be not as clean, loses shape and gets a bit flushy. The small eddy also disappears so swim hard river right when you fall off or we’ll see you at the library.

Favorite Steamboat sports?

Brewer Rich Tucciarone sips a brewski in one of the gondolas Mountain Tap invested in to help with social distancing during COVID. 16 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

Skiing, mountain biking, SUP surfing, camping, BBQing and drinking good beer.

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Ski bum to sudsmeister. That’s the storyline for Mountain Tap Brewery co-founder Rich Tucciarone, for whom a chance meeting with a fellow ski bum led to a 20-year brewing career with Breckenridge Brewery, Hawaii’s Kona and, here in Steamboat, Mountain Tap Brewery downtown. Here, he chimes in on all things suds, Steamboat and even surfing.

“Let’s see, what should I name our next beer?” Tucciarone getting in his daily sanity surf on the A-wave.

Favorite mountain bike trail?

Like our beers, it’s hard to pick just one fave, but I really enjoy the riding on Buff, especially Grouse. I also really love some of the more remote riding in North Routt and, of course, the Divide Ride is always fun too. Wendy and I try to ride “Ears to beers” at least once per summer.

How popular are those Killington gondo cars and plan on keeping them for summer?

We’re vetting a few options for a summer home for them. But don’t worry, they’ll be back in the fall.

They’ve been hugely popular and we’ve had many repeat guests. A few families regularly “press glass” about 15 minutes before we open on weekends to secure their gondy and the online reservations were pretty booked up most of the winter.

What is Mountain Tap looking forward to this summer?

Cans! We’re eagerly awaiting the delivery of a small, portable canning line and will be packaging a few of our favorite brews starting this spring.

Mountain Tap beer in cans is going to take camping to a whole new level – CAN-ping!

BEVIES

Brewery Roundup Mountain Tap Brewery

Mahogany Ridge Brewery & Grill

love sharing our passion for beer,” says Patterson, who admits his favorite is whatever’s new. “Our brewers do a killer job of making fun and new stuff so there’s almost always something new to enjoy.”

Located downtown on 5th Street and Lincoln Avenue, Mahogany Ridge is Steamboat’s oldest brewery, serving up more than 20 varieties of craftmade brewha’s, with seven on tap at any given time. Locals’ favorites include the potent Alpenglow and Charlie’s Cherry Ale, which is brewed with 264 pounds of cherries. To help absorb the alcohol, sample its “dipping menu,” with 20 different sauces. “The beers are great, and it’s not your typical brewpub fare,” says owner Charlie Noble, touting its fish and chips, burgers, ribs and tapas. mahoganyridgesteamboat.com

Patterson adds that for a brewery of their volume, they benefit from a high-end brewing facility.

“Our lab and quality control program is really way ahead for a brewery our size,” he says. “We’ve invested a lot in knowledge and equipment to better understand our beer so we can make the best, most consistent product we can.” And keep your eyes on it this summer: “We have a couple of big projects in the works that I can’t talk about quite yet.” stormpeakbrewing.com

Steamboat Whiskey Co.

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Storm Peak Brewing Co.

Unleash your inner sommelier at Steamboat Winery, located at Two Brothers Ranch 20 minutes from downtown. Due to Steamboat’s short growing season, it purchases its grapes from California, mainly Sonoma and Napa, letting it produce wines here in the Yampa Valley. All of its labels center around life in Steamboat, including River Angler Cabernet Sauvignon, Slopeside White Chardonnay, Ranch Dog Rose’ of Pinot Noir, The Daisies Sauvignon Blanc, Expert Slope Syrah, The Aspens Barbera, Barn Red Blend, The Antlers Reserve Cabernet Sauvignon, Rodeo Merlot, and a Bunny Slope non-alcoholic sparkling grape juice. Its wines are also available for purchase locally (as well as wine and chocolate gift baskets), as are private in-home tastings with charcuterie by appointment. steamboatwinery.com

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Steamboat Winery

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Artisanal wood-fired pizzas and tasty lagers and IPAs get you stoked? Find that and more (including thirst-inducing, spicy popcorn) at Mountain Tap Brewery downtown, which features innovative beers and a full menu of cuisine served up in a familyfriendly atmosphere. Twelve taps pour everything from hoppy IPAs to porters, ales and lagers (Swillin’ fave: the Macaroon). A giant wood-fired oven cranks out delish pizzas and more, and an outside patio along Yampa Street fuels its social ambiance.

“Our beers, cuisine and casual ambience all depict Steamboat’s mountain town vibe,” says owner Rich Tucciarone, who, when not brewing, can be found SUP-surfing the A-wave right next door. It’s located at 910 Yampa, just across the Ninth Street Bridge from Howelsen Hill. mountaintapbrewery.com

The summertime top-seller at Storm Peak Brewing Co., located west of town at 1885 Elk River Plaza, is probably its Hoochie Mama, says co-owner Wyatt Patterson. “But we also brew some lighter IPAs for the summer as well that go over well,” he says. “And we’ve had a tremendous response to our new seltzer, which is a great option for those who don’t like ‘beer.’”

Storm Peak makes its beer in a 4,600-square-foot facility with 20 taps and garage doors that open to a large patio with fire pit. Mainstays include Maestro IPA, Mad Creek Kolsch and the rotating, dry-hopped Lawnmower series, but it also experiments with everything from coffee to kettle-soured ales. “We

For stronger libations, saddle up to Steamboat Whiskey Company, located at 1103 Lincoln Ave. in Steamboat’s first Co-op building. Town’s first and only craft distillery, the establishment makes its high-quality spirits by hand in an American-made pot still. Stop in for a free tasting, whiskey-infused dessert or a signature libation (try its Sleeping Giant Gin or Ski Town Vodka), all while watching its distilling team in action.

“We have a lot happening this year,” says co-owner Jessica Newhall. “We’ve had our heads down working pretty hard during the pandemic. We’re excited to debut a new line of rum-based liqueurs this summer, as well as our first aged whiskey and our collaboration with Storm Peak Brewery—a single malt whiskey.”

Visit on a Wednesday and play its hilarious Adult Spelling Bee, held at 7:30 p.m. “And we’re super excited to bring live music back this summer,” Newhall adds. steamboatwhiskeyco.com SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 17

BEVIES

Bartenders Corner Locals know the places; now it’s time to know the faces. Step behind the bar and meet a few of Steamboat’s favorite bartenders (and learn what to order next time you go).

Shaken, Not Stirred Meet Eric Delaney — Ore House at Pine Grove Skier by day, bartender and musician by night, longtime local Eric Delaney knows what it takes to make it in a ski town.

“Being behind the bar is a lot like being on stage,” Delaney says. “You’re constantly putting on a show. I feel like it’s where I belong.”

The Ore House at Pine Grove is an historic piece of Steamboat, housed in a barn that was a part of a 280-acre ranch homesteaded in 1889 by James Lewis. Delaney is going into his seventh

season there, where you can find him crafting such cocktails as a classic old fashioned or something sweeter, such as his favorite lemon drop martini.

says. “It’s such a great place — I feel incredibly privileged to be part of it.

Bartending in a ski town is such a tightknit community; we’re like family.”

Ore House has about 50 employees at full capacity and the ability to serve 550 dinners on a busy night, so Delaney is pretty diligent when it comes to serving up drinks. Former owner Jeff Little, and business partners Diane and Dan Emert, hired Delaney into the legendary Ore House family, where his late-brother Chris worked before he passed away in the mid-90s. Even today, his brother’s plaque still hangs on the wall near the downstairs bar.

Rockin’ local stages and outdoor venues, Delaney is often referred to by his stage name, Me & Ed’s Music Machine or Delaney and Friends.

As adept at making music as he is Manhattans, he’s built a following of local fans wherever he goes—which started when he and brother Kier Delaney opened local sushi joint Sake2U and later Sake2Me downtown.

“Even without my brother helping me get the job, I still would’ve applied there the day I walked into town,” he

Sales / Service / Advice 1136 Yampa, Steamboat Springs, CO OrangePeelBikes.com / 970.879.2957

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Whether it’s entertainment, stories or a great cocktail, Delaney knows what it takes to be a great bartender.

“Listening and patience,” he says.

“Having an understanding for what

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“I like you, Lloyd…” Local Bartenders You Need to Know

Delaney shakes on the stage like he does drinks behind the bar. people want and having a quick wit. I might not remember your name, but I’ll remember what you drink.”

Delaney Endorsements Vittles: Steak Ore House; Blackened Trout with the Ore House Topping; Ore House Ribs (“They’re those perfect, fall-off-the-bone, nice and messy, tender ribs.”)

Cocktails: Classic old fashioned or lemon drop martini.

BEVIES

Bartenders Corner treat everyone with the same respect that you would your best customer.”

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A good memory is key also. Cronin often remembers faces, names and drinks — knowing, salt or no salt, without even asking. And at a place like Los Locos, his specialty is margaritas.

Wear a Flyers jersey and maybe you’ll get a bigger pour.

Don’t Call Him Mike Meet Michael Cronin — Los Locos Don’t call him Mike; call him Cronin— as in, ‘Hey, Cronin, how about another cocktail?’

Cronin has been with Los Locos since it opened in December 2016, as both head bartender and manager. Lest you think he doesn’t have shaker game, he got his bearings behind the bar first at Mad Mex in Pittsburgh, Pa., while in college (never mind that he’s an avid Flyers fan). When he moved to Steamboat, he continued slinging cocktails at Slopeside Grill and Schmiggity’s before landing at Los Locos.

What sets him apart? “I try to treat every customer —whether a local, new to town, a tourist, or a tourist who will never come to Steamboat again — like they belong,” he says.

Treating each customer with a welcoming “Hello,” he also has a knack for remembering names — a trait that makes every customer feel at home.

“When you create an atmosphere where people feel comfortable bringing their friends and family, it manifests an environment where people can let loose and laugh a little bit,” he says.

When he starts to get “in the weeds” (busier than busy) with a bar full of thirsty customers, he’s the epitome of calm. “It’s important to keep your eyes up and aware and not get too involved in a conversation where you aren’t getting around to everyone,” he says, equating it to keeping your head up playing his beloved hockey. “It takes something to have fun and stay calm while it’s crazy busy, but it’s also important to make connections and

“I think I’m effective at being able to figure what people want in a margarita,” he says. “Everyone likes them differently, so the ability to listen and put together something they enjoy is special.”

Tequila, he says, is obviously the key ingredient, but so is the perfect ratio of salty and sweet. “Maybe I have a bit of a heavy hand when it comes to my pours, but it’s a core belief of mine,” he says.

“It’s also important to not have anything be too sweet or sour, which is why we don’t use any Sweet and Sour. It takes just the right amount of fresh lime and simple syrup to make it smooth.”

And if a customer doesn’t like it? “Bring it back and I’ll make you something you’ll like,” Cronin says. “Don’t suffer in silence. Let me try something different and make you happy. As long as you can explain what you like or don’t like — I haven’t met someone I haven’t been able to make a great cocktail for.”

Top 3 Margs El Jefe Margarita — “Packs a

punch with Herradura Silver and Grand Marnier and then a small splash of fresh squeezed citrus juices. Not overly sweet, due to the natural sugars from the freshly squeezed juices (done every morning). Served in a 12-oz. glass. After a couple of those you’ll be feeling good.”

Strawberry Basil Margarita — “Infused in-house

for a week at a time, it’s on the sweeter side. It literally tastes like candy and is a perfect way to refresh on a hot day on the patio.”

Blackberry Habanero Margarita — “Also infused in-

house, we created this because we saw a bunch of customers pouring our BB Hab salsa into the House Marg and stirring it themselves. It comes with an awesome sweet/spicy contrast that we strive for on a lot of our tacos and cocktails.”

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 19

20 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

BEVIES

Making a Splash American Woman Whiskey

Steamboat Whiskey Whiskey River Take wins Double Gold Me Home at San Fran World Carl’s Whiskey Collection Soars Spirits Competition Like Its Namesake Norwegian

Don’t be surprised if you hear John Lupori of the local Brian Smith Band belt out a version of “American Woman’ by The Guess Who this summer.

That’s also the name of his new whiskey line.

This spring, locals Lupori and Sara Cobb launched their new American Woman Whiskey brand, whose 63 90-proof barrels just finished their aging process in Denver. The bottles, 20,000 of them, are now ready for distribution and can be found in local liquor stores and even The Press, the music venue Lupori’s band often plays at downtown.

The whiskey won the silver medal in the North American Bourbon and Whiskey Competition, but what makes it more distinctive is its bottle: It comes in a custom, woman-shaped glass flask, reminiscent of an ancient Roman sculpture.

“It’s pretty unique to the market and even has a design patent,” says Cobb, a female branding and marketing executive. “There’s no custom bottle like it out there. It’s a great, mid-premium-level bourbon — a combo of whiskey, art and Americana.”

As well as a female-themed flagon, the company also donates 1 percent of revenues to women’s betterment programs. For fans of agave, the distilling duo also plans to use the same bottle shape for tequila.

DOUBLE GOLD MEDAL WINNERS Warrior Whiskey: A blend of rye and wheated bourbon whiskies finished in a Caribbean rum cask.

Bottled at 100 proof (50% ABV), with a portion of sales donated to veteran support organizations.

Ski Town Tiki Rum: Bottled at 80 proof

(40% AVB) and fermented from a 50:50 blend of blackstrap molasses, panela sugar and specialty yeast, made in a single distillation in Colorado’s only double retort still.

Ski Town Orange Whiskeycello: A unique specialty liqueur blending Warrior Whiskey and fresh orange peels that macerates for weeks for a unique take on cello best enjoyed as a digestive or dessert.

GOLD MEDAL WINNERS Sleeping Giant Gin: A contemporary

American gin crafted from corn and potatoes with Rocky Mountain snowmelt and unique botanicals (gun power green tea and strawberry leaf).

SILVER MEDAL WINNERS Warrior Hrenovuha: A traditional Eastern European potato vodka transformed into a spicy and creamy horseradish root spirit, often consumed chilled with pickles or with added citrus. A portion of sales benefit veteran support organizations.

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Pop the cork for some whiskey accolades. Steamboat Whiskey Co. won six medals at the 2021 San Francisco World Spirits Competition, the longest running such comp in the country. “We’re pretty excited,” says founder Nathan Newhall, of the largest international spirits competition in the U.S. “All spirits are judged blindly by a panel of judges, so it validates what we’re trying to do: put Northwest Colorado on the U.S. whiskey map.”

Whiskey connoisseur? You won’t find a better selection than Carl’s Tavern downtown, which features a whopping 300 whiskeys at any given time. “From what suppliers tell me, we’re one of the top four whiskey bars in the state,” says owner Scott Engelman, who also owns Truffle Pig on the mountain.

Carl’s also prides itself on their own single-barrel bourbons, including their top-selling Blanton’s, 10-, 12-, 15-, 20- and 23-year Pappy Van Winkles, George T Stagg and William Larue Weller, all in the Buffalo Trace Antique Collection. “We also sell bottles that you can’t get anywhere else,” he says. “We have people driving up from the Front range, and even Utah and Wyoming, to pick them up. Some are impossible-to-get whiskeys, but we get them.”

The trick, he says, is having relationships with the brands, who appreciate their wares being seen on the shelf. “They want the visibility, and we provide that,” he says, adding that the restaurants have 14 different single barrels of whiskey, tequila and rum. Don’t want it straight up? Try a single barrel Knob Creek or Blanton’s Old Fashioned, with handcrafted bitters, tinctures and simple syrup.

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 21

BEVIES

Making a Splash

Featured Cocktails

Biggest Marg in Town?

Fiesta Jalisco’s Cadillac Tahona Mi Amor, Truffle Pig Truffle Pig general manager Mark Stanford cranks out 30 different craft cocktails at the Pig, including several high-profile award winners. A couple of his faves include their top-selling Smoked Old Fashioned, made from their own barrel of Knob Creek bourbon, which won first place in the People’s Choice category of Knob Creek’s Repeal

Cadillacs are big cars, and the largesized Cadillac margarita from Fiesta Jalisco (and sister restaurant, Vaqueros) lives up to its billing. While the Mexican joint has 13 different margaritas to choose from — including the Red Bull margarita (for millennials?) and the Millionaire margarita, made with Don Julio “1942 Añejo” tequila —the Cadillac comes with Sauza Hornitos, fresh cranberry and orange juice, and is topped with Grand Marnier. Want to go Supersize? Try the pitcher.

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garlic, red and green peppers, jalapeno and habanero for the perfect balance of heat and sweet. He also Dr. Jekylls the restaurant’s best-seller with freshsqueezed lime and orange juice as well as a homemade cilantro/lemongrass simple syrup, with just a splash of Triple Sec.

Photo courtesy of Rex’s Family of Restaurants

Photo courtesy of Truffle Pig

Day competition in Denver; and their second-best-selling tequila cocktail, Tahona Mi Amor, which won third in a prestigious competition at the Patron Hacienda in Jalisco, Mexico. “We used our own proprietary barrel as the base spirit, Patron Roca Anejo, with absinthe, a homemade Mexican mole bitter, fresh coconut cream, Licor 43 and more,” he says. “It’s a pretty popular order.”

Le Recipe: Fiery Margarita, The Laundry A perennial winner of town’s Best Craft Cocktail award, the Fiery margarita from The Laundry blends just the right amount of spice, Sauza, citrus, sweet and salt to leave you craving another. And another. Concocted by head barkeep Tod “JJ” Johnson, it’s not fair to say it came to him in his sleep, but close enough. “It was invented at 3 a.m.,” he says, highlighting its highquality Sauza tequila infused with

1.5 oz. pepper-infused silver tequila ½ oz. cilantro/lemongrass simple syrup 1 oz. fresh-squeezed lime juice ¾ oz. fresh-squeezed orange juice ¾ oz. Triple Sec Serve with salted rim and lime

PARTY TIME

Live Music Scene “Oww! I feel good!” That exclamation by James Brown (who visited in 1994 for the Christening of his namesake bridge) sums up the pent-up partying angst percolating through town. With restrictions easing, like flowers signaling spring there’s fun in the air. Here’s a sampling of items to put on your let-your-hair-loose list.

Dirty Dancing While Steamboat resembled “Footloose” during pandemic protocols, with dancing prohibited at bars, that all could change this summer, with people putting back on their dancing shoes. “It was just like a scene out of that movie, complete with Patrick Swayze,” says Schmiggity’s co-owner Kim Haggarty. “Nobody could dance. A couple snuck up to the stage once and starting moving and everyone was like, ‘Look, they’re dancing!’”

To facilitate gyrating this summer, Schmigg’s has a fast-growing line-up, with karaoke on Tuesdays/Thursdays, solo acoustic acts Mondays/Wednesdays, guitar bar on Sundays, local bands every weekend and more. “The karaoke is super popular, whether or not other people like it,” she says, adding she’s also making plans to add a rooftop deck with bar, outdoor grill and sunshade.

Free Summer Concerts The Steamboat Free Summer Concert Series has been presenting free live music in town for 30 years, housing its acts at the base of Howelsen Hill. A mainstay of summer in Steamboat, it had to cancel its shows in 2020, but is optimistic for a late summer event this season. “We’re hoping to hold another as soon as it’s safe to do so, possibly at reduced capacity,” says board member Scott Fox. Donate at www.keepinitfree.com to help support the organization, with proceeds helping bring free music and good vibes back to the Yampa Valley.

Routt County Fair Beer Garden Get your dancing and beer-drinking game on at this year’s socially distanced Routt County Fair in Hayden. This year’s FAB-approved Beer Garden schedule includes a bonfire event Thursday, Aug. 19, from 5-10 p.m., with live music (campfire sessions) from Trevor Guire; a Demolition Derby Friday, Aug. 20, from 5-11 p.m., complete with wine and beer contest at 6 p.m.; and a Barn Dance from 8:30 p.m.-midnight on Saturday, Aug. 21, with music from Lendon James and the Hwy 34 Band. routtcountyfair.org

Throwin’ Strikes

“Footloose” and its fictitious town of Bomont, Utah, was loosely based on events that took place in the small, rural, and extremely religious farming town of Elmore City, Okla., in 1978. Dancing had been banned for nearly ninety years, until a group of high school teenagers challenged it to host a prom.

The Press While you still might not be able to totally press flesh at The Press, you can catch small shows there this summer, including the bluesier-than-blues Brian Smith Band. Pending restrictions, the bar at 1009 Lincoln Ave. will host live acts most weekends, Local Live Music Sundays, open mic comedy shows and more. “We’ll be having some shows for sure,” says manager Ed Andreonni. Bonus: Marcia and Joe’s Jamaican Cuisine. thepresssteamboat.com

Outside Libations For those who enjoy libations outdoors, one nice byproduct of the pandemic is City Council’s vote to relax certain liquor laws, allowing businesses to sell take-out alcohol for consumption in certain public areas downtown and on the mountain. Favorite spots downtown include Workman Park at 5th and Yampa downtown, complete with grass and benches by the river; as well as Little Toots Park at 11th and Yampa, complete with a playground for the kids and stone statues of musicians.

Photo courtesy of Snowbowl

Did You Know?

Snowbowl Steamboat, town’s only bowling lanes, is open and distanced—every other lane, for you gutter-throwers—but it’s also ramping up its action outside, putting in turf and a concert stage for Friday music series booked through Schmiggity’s. “It’s a cool venue and we’re psyched to host people outside,” says Snowbowl’s Tony Counts, adding they’re also debuting a new menu with a clean slate—which is what we hope to start with whenever we botch our bowling game.

No Strings Attached With pandemic restrictions easing, Strings Music Festival announces a summer lineup with more than 40 performances inside and out, with more than 24 ticketed shows and eight free. “We’re ready to begin getting back to the number and variety of performances that we love sharing with this community,” says Executive Director Elissa Greene.

Indoor shows include classical, chamber and small-ensemble music with limited seating at tables of four (with food and beverage options), while a new outdoor stage will feature elevated platforms, or “concert pods,” for up to four people to bring chairs to sit, stand or dance. The outdoor series will be highlighted

by Donavon Frankenreiter, Trout Steak Revival, Daniel Rodriguez, Mipso and more. “It will let us host larger concerts safely without sacrificing the audience experience,” says Greene.

Music on the Green also returns to the Yampa River Botanic Park every Wednesday at 10 a.m. from June 30 through August 18. stringsmusicfestival.com SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 23

PARTY TIME

Tunes

Getting front row with Tyree Woods of Buffalo Commons and Pat Waters of Wish You Were Pink.

Catching Up With: Buffalo Commons Frontman Tyree Woods

Where’d you grow up and what’s your music background?

I am from Muskegon Heights, Michigan. I came up in a very musical household, but my earliest memories about music all stem back to Friendship Baptist Church.

How’d the band come together?

I realized I wanted to start a band when I retired from the Army in 2014.

I was very involved in music before joining the service, and I felt like the best way to get back in touch with who I was at my core was to start writing music. I started writing songs and I had a band name picked out before I had any bandmates. I started going to local open mics and everything started falling into place from there.

What makes your sound so unique and what’s the common thread between all your songs?

If I had to pick something that makes Buffalo Commons unique it would have to be our original music, and

our diverse backgrounds individually within the band. The common thread in the music I write would have to be my observation of the human experience, and this ride we’re all on. None of the feelings we all have are exclusive to us individually; we’re all going through it together, whether we realize it or not.

So, when you can write about these emotions, and make them rhyme, you can connect with the listener on a pretty deep level.

How hard is it to write a new song, and how does one come together?

It can be overwhelming making myself write a new song; the times when it works the best for me are those when it just comes out, like I’m grabbing the words out of thin air. It’s an ability that I don’t think I own by any means; I can just tap into it from time to time.

What’s your favorite song you guys play?

Picking a favorite is tough but if I had to just choose one, it would have to be “Cannon Ball Jones.” It’s a song that was inspired by slave hymns, or “field hollars,” about an urban Robinhoodtype character who would steal from the rich and give to the poor. There is a phrase that always sticks out to me, “If you don’t stand for something, you’ll fall for anything.” I really enjoy the truth in those words.

How hard was this past year not being able to play live in front of people? Did you guys still get together much?

This past year was tough on the band, as it was for everyone in all walks of life. As a band, and as friends, we continued to get together as much as we could. Looking back on it now, I don’t let myself dwell on the negative aspects of that time; instead, I’m

24 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

Photo courtesy of Buffalo Commons

Billing itself as “soul grass from the Yampa Valley,” Buffalo Commons, formed in 2017, is a Steamboatgrown project led by frontman Tyree Woods, whose songwriting and booming voice make the sound far from common. Band members Eric Baker on mandolin, Randy Kelley on fiddle, Gabe Riding on banjo and Denton Turner on bass augment his vocals for a sound that will tug at your heartstrings every time they play theirs. We caught up with Woods after he got off a river trip with the band this spring (the San Juan, if you must know) for a sneak peak behind their soulful sound.

Band members Tyree Woods, Gabe Riding. Eric Baker, Randy Kelley and Denton Turner. appreciative of the quality time I got to spend with my family.

How are live gigs looking for this summer?

I’m thoroughly pumped for this summer, people are parched for live music and social interaction, and we are excited to share our music with people and provide a safe and fun environment for good times. Our calendar is just about full for the summer, and I truly feel blessed for it.

What do you love about Steamboat?

Steamboat is an incredible place, filled with great folks that enjoy having fun outside. I honestly couldn’t imagine living anywhere else. It’s an awesome place to raise a family, and a band. I thank my lucky stars for where I’ve landed.

What do you do when not making music?

When not making music I enjoy fishing, rafting, hiking, hunting and hanging with my family doing all of these things and more.

Have a favorite river (besides the Yampa, of course)?

My favorite river would have to be the Colorado. It’s where my wife, Lyndsay, first introduced me to rafting, and it will always have a special place in my heart.

How about a favorite bar and deck in town?

My favorite bar would have to be The Old Town Pub. It’s the first place I ever played in this town, and it’s remained my favorite to this day. That said, I love them all, and I also want to say a quick thank you to the good people of Routt County for supporting the band and that we are proud to represent where we are from everywhere we go. The best has yet to come.

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PARTY TIME

Tunes

Hey You! Inside Wish You Were Pink

Photo courtesy of Wish You Were Pink

Local cover band rocks it to the dark side of the moon

12 house-made beers on tap Full menu of wood-fired cuisine Bounty of retail offerings Spacious outdoor patio Beer and food to-go

Tue, Wed, Thur at 3 p.m.

Fri, Sat, Sun at 12 p.m.

910 YAMPA STREET | 970-879-6646 MOUNTAINTAPBREWERY.COM

Like Pink Floyd? You’d never think an ace cover band would reside right here in the Yampa Valley, but it does in the form of Wish You Were Pink, whose tribute to Floyd brings you right back to the ‘60s and ‘70s, minus the mustaches and hairstyles. Swillin’ caught up with ringleader Pat Waters for his take on their take on one of the best-selling rock bands of all time.

When did you guys form?

THE STEINBERG TEA M

I’m pretty sure it was 2012, although I’m not sure exactly when our first show was.

Why Pink Floyd?

Our bass player Skip Warnke thought of the idea and approached me about it. Then we recruited all of the members and started learning and rehearsing the songs. We’ve had the same line up since then with the exception of Stephanie Blake replacing Laura Lamun (aka “Little Laura”) several years ago.

How hard is it to play their songs?

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The songs are more complex than I think most people realize, especially in terms of chord progressions.

And the guitar solos are particularly difficult.

Fortunately, we have two extremely talented guitar players that have been able to split up the solos and cover the multiple guitar parts.

Does the crowd seem to like it?

Yes. We consistently get really good feedback on our shows.

Favorite song you play: My personal

favorite is “Dogs” off the Animals album. It is just such an epic song with so many different parts to it.

Also, Animals was the first album we learned when forming, followed by the Wish You Were Here album.

26 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

How often do you add new songs, and how hard are they to dial in?

We’ve been adding new material fairly consistently over the years. Most recently we’ve added “Childhood’s End” off the Obscured by Clouds album, and the stretch of songs between “Hey You” and “Comfortably Numb” on disc two of The Wall. Some are easier than others to learn, but I wouldn’t say any of them are easy. The more we play them, the better they get.

Who does the lights, and how important are they?

We used to consistently have a really good light guy named Benoit Warren (aka “The Pilgrim”) run lights.

He’s awesome at what he does. Unfortunately, his talents have landed him jobs as lighting director at Mishawaka and other venues in the Ft. Collins area, so it’s hard to nail him down for our shows. He’s occasionally available though, and a treat for us and the audience when he is.

Band members: Pat Waters: drums/lead vocals/acoustic guitar/

samples

Dan Koebnick: guitar/vocals Graham Waters: guitar/vocals Todd Leestma: keyboards Skip Warnke: bass Stephanie Blake: female vocals

PARTY TIME

Town’s Top Party Patios

A Flycast Away

Nothing brings people together like summertime lounging—specifically, patio lounging. Behold a few hotspots where you can drink in the outdoor action.

Mountain Tap Brewery

On the River

With giant glass garage doors bringing the inside vibe of the brewery outdoors, Mountain Tap’s patio along Yampa Street is a local’s favorite. Gas fireplaces keep the nighttime chill at bay, popcorn fuels your thirst for handcrafted IPAs, and picnic tables encourage camaraderie with neighbors.

Sunpie’s Bistro

O’Neil’s

Satisfy your hankering for Hurricanes at Steamboat’s classic, riverside watering hole. Located along the banks of the Yampa, the South-meets-Rockies bistro has a backyard patio where you can watch floaters drift by. With a Louisiana-style menu, it’s packed with flavorful and familiar comfort foods, beer, and specialty drinks.

Bonus: that aggravating Ring Toss game and a pseudo-stairway for tuber access!

O’Neil’s combines the energy of an authentic Irish Pub with the local atmosphere of a small town. With a low-key, cozy setting, its south-facing deck is the perfect location to relax and enjoy an afternoon in the sun. Try their shepherd’s pie, falloff-the-bone lamb shank, or, for cheese lovers, the beer cheese.

Aurum Food & Wine

Carl’s Tavern Known for its homemade wing batter, two-day marinated pot roast and classic happy hour, Carl’s sidewalk-lined patio lets you breathe fresh air like its namesake Norwegian Carl Howelsen did when soaring off the jumps across the river at Howelsen Hill. And you might see friends who decide to join you.

Mahogany Ridge Brewery & Grill

American fine dining meets chic riverfront space at Aurum, whose lively lounge space is perfect for watching musicians and tubers arm-circle by. A large, gas fire keeps you warm when the sun drops, and an elevated deck upstairs offers views of Howelsen Hill. Combine that with great food (try the street tacos), a turf yard for the kids and pivoting retractable awnings for shade and it’s the complete patio package.

Rooftop Margaritas Salt & Lime Photo courtesy of Rex’s Family of Restaurants

Courtesy Photo

Head to Mahogany’s brick-paver patio for its Happy Hour bites and tapas — including the twisted pretzel and tangy tuna ceviche. Warm, summer nights are prime time for hanging out and grabbing grub under the stars and exploring its many brews on tap—all with a charm of a neighborhood local hangout.

Taco Cabo Homemade chorizo and chocolate flan— as well as burritos, chips/salsa, and ice-cold margaritas—await at the riverside deck of Taco Cabo, whose shiprope railing and trees that should harbor monkeys put you south of the border.

And you’re just a stone’s throw from tubers (but please, don’t throw stones), as you saddle up to its outside bar. Tip: Watch your head on its low tree branches.

E3 Chophouse Mouth-watering steaks, lobster mac and more take center stage at E3 Chophouse, whose riverside deck is both upscale and downhome. The steakhouse comes alive nightly, especially at sunset, with its pared-back deck menu still offering some of the best fare around (try the juicy ribeye with Truffle-Parmesan shoestring fries).

Bonus: the best cozy couple’s nook around.

Arriba! That’s where you’ll be on the rooftop of Salt & Lime, where you can see the slopes of Mt. Werner over the the salt rimming your glass. Margaritas top the menu, and you might find yourself inviting up friends who you see walking or driving along Lincoln Avenue with the lesser mortals down below. Hint: bring a jacket—you’ll likely be there until well after the sun, and your third margarita, goes down.

Vaqueros Steamboat’s newest rooftop revelry belongs to Vaqueros on Lincoln Avenue, giving the Mexican joint three floors of tequila-toting service. Appreciate the buffed arms of your servers who carry it up if you order a trayful of the Large marg, whose “Millionaire,” made from 1942 Don Julio Anejo, is worth every peso.

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 27

PARTY TIME

Town’s Top Party Patios

Lincoln Ave. and Elsewhere Storm Peak Brewing Co. Photo courtesy of Rex’s Family of Restaurants

A westside local hotspot, Storm Peak serves up mircobrewed beer and kombucha, with large garage doors bringing the outside in and vice versa. The scene is young and lively, with everything brewed on site from Champagne Powder snowmelt.

Expect good times, good company, a good vibe…and free popcorn.

Mambo Italiano Italians love wining and dining outside and you will, too, at Mambo’s quaint, umbrella-topped patio along Lincoln Avenue. The menu ranges from old family recipes and chef-inspired specials to gluten-free and seasonal options, all from an open kitchen where the chefs work their magic. Bonus: Happy Hour pizzas and the waft of fresh garlic outside.

Steamboat Whiskey Co.

Creekside Cafe & Grill/The Laundry

Located in Steamboat’s first co-op building, Steamboat Whiskey Co. keeps that same community co-op feel alive on its patio along Lincoln Avenue, complete with umbrellas, gas firepits and libations as fresh as the mountain air (made just a cork pop’s away in an American-made pot still). For a light, summer elixir, try its Sleeping Giant Gin—whose namesake mountain you can see as you look west.

In a unique, cinnamon-roll-like twist, Creekside Cafe and The Laundry have partnered on their patio space along Soda Creek, letting you listen to its babble at both breakfast and early evening Happy Hour. Credit the combining-of-forces to its owners busting through the shared wall during the pandemic, creating access for both restaurants to its brick-walled, rustic charm.

28 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

PARTY TIME

Town’s Top Party Patios

On the Mountain Breakfast

Lunch

Community

Courtesy Photo

Steamboat’s Premier Breakfast Spot

Paramount/Los Locos/Slopeside Grill These three are all in a row, so take the Swillin’ & Chillin’ challenge and visit all three (while your kids run around on the grass within yelling distance). Paramount offers cheap drinks and grub grounded in familiar flavors, including S@#^ on a shingle and chilaquiles. For cocktails give the paloma, greyhound punch and tequila sunrise the college try. Find big-pour, easy-drinking margaritas, bombass tacos and lip-tingling, green chili-smothered burritos next door on the patio of Los Locos, with heaters to keep you HHing after the sun goes down. Find the mountain’s largest outside patio and yard at Slopeside, where there’s nothing fancy, which is its charm. It’s all about pitchers of beer and wood-fired pizzas (try the Yard Sale or Valley View). Fun fact: The grass harbors an icebar come winter.

At SEEDZ it is our mission to offer great tasting, eco-friendly options for breakfast & lunch.

Our menu highlights organic produce, sustainable & wild fish, hormone, antibiotic, nitrate free local meats and Hayden Fresh Farm eggs. As well as a wide variety of gluten free, vegan & vegetarian options.

Monday-Sunday 7am–3pm | 970-761-2276 | 1117 Lincoln Ave.

Truffle Pig Sniff around (like its namesake swine) for a seat at the Truffle Pig patio and you’ll find one of the nicest wining and dining spots around. Sample the whole menu, with sweeping views and warm fireplaces. “It’s easily the crowd favorite come summer,” says GM Mark Stanford. “Our patio tables are always the first to fill up.”

Ore House at the Pine Grove Flanked with flowers and soft grass, the Ore House back patio is as verdant a setting as you’ll find for slurping drinks and sampling hors de oeuvres. New owner Scott Buchler replaced the “old, creaky wooden deck” with concrete, increasing its seating capacity to 100. They also added new grass and are upping the flower count from Karen’s Growing Ideas. “And the floor doesn’t make those creaking sounds anymore,” he says. Bonus: walls filled with memorabilia from town’s ranching past.

Rex’s American Bar & Grill The back patio of Rex’s at the Holiday Inn south of town belies its friendly, casual-yet-upscale atmosphere. Just off the banks of Walton Creek, it’s one of the most family-friendly around, complete with Hula Hoops, soccer balls, corn hole and other games for the kids. It also carries live music and awesome avocado smashers. “It’s a great place for the whole family,” says Rex’s Lindy Schwanke.

Timber & Torch There might be some construction going on across the way at the new gondola base, but don’t let that dissuade you from hitting Timber & Torch deck at the base of the mountain (open Thursdays through Mondays this summer). Enjoy cocktails on a multi-tiered patio, connected to the inside via giant roll-up doors. Fun fact: Inside, look to the ceiling for the engraved names of Steamboat’s Olympians.

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 29

PARTY TIME

Downtown Happy Hours Angling for some après? There’s no shortage of the big HHs downtown.

The only problem: finishing your day’s activity in time.

4:30 to 6 p.m. and 8:30 p.m. to close daily; 8thstreetsteakhouse.com

Aurum Food & Wine

4:30 to 6 p.m. daily; aurumsteamboat.com

Back Door Grill

3:30 to 5:30 p.m. daily thebackdoorgrill.com

The Barley Tap & Tavern 5 to 7 p.m. daily; thebarleycolorado.com

Besame

4 to 5:30 p.m. daily; besamesteamboat.com

Carl’s Tavern

3 to 6 p.m. daily; carlstavern.com

The Corner Slice

4 to 5:05 p.m. daily; thecornerslice.com

Double Z Bar & BBQ

4 to 6:30 p.m., Monday through Friday, doublezbbq.com

Dude and Dan’s Bar & Grill 3 to 6 p.m. daily; dudeanddans.com

E3 Chophouse

12 to 5:30 p.m. daily; e3chophouse.com

How Ya Doin’ Pizza & Eats 4 to 5:30 p.m., howyadoinpizzaneatz.com

Johnny B Goods Diner

3 to 5 p.m. daily, www.johnnybgoodsdiner.com

Laundry Kitchen & Cocktails

Old Town Pub & Restaurant

3 to 6 p.m. daily; theoldtownpub.com

O’Neil’s Tavern & Grill

3:30 to 5:30 p.m. and 10 p.m. to midnight daily; oneilstavernandgrill.com

Otto Pint

3 to 5:30 p.m./9 to 10 p.m.; ottopint.com/steamboat

Primrose

4-6 p.m.; primrosesteamboat.com

Salt & Lime

3:30 to 5:30 p.m. daily; suckalime.com

Schmiggity’s

7 to 9 p.m. daily; schmiggitys.com

Seedz

2 to 5 p.m. weekends; seedz-café.com

Snow Bowl

4 to 6 p.m. Monday through Friday

Steamboat Whiskey Co.

4 to 6 p.m. daily; steamboatwhiskeyco.com

Sunpie’s Bistro 3 to 6 p.m. daily

Table 79 Foodbar

4:30 to 6 p.m. daily; table79steamboat.com

Tahk Omakase Sushi 4:30 to 5:30 p.m. Wed.- Sun.

Taco Cabo

Photo courtesy of Rex’s Family of Restaurants

8th Street Steakhouse

Swillin’ Happy Hour Sampler Aurum (4:30-6pm daily): Sample Drinks: 50% off apps; $8 margs, mules and other cocktails; $6 wines; half-price drafts. Sample Food:half-price app’s, including Latin street tacos, pork carnitas, crispy duck wings, Angus burger and more.

E3 Chophouse (12-5:30pm daily): Sample Drinks: $7 house margs, $6-$8 glass wines, $6 sangria slush, $5 drafts/microbrews, $4 domestic/ imports, $5 well drinks. Sample Food: $7 truffle fries, $16 lobster mac ($9 bisque), $12 ceviche, $9 French dip.

Carl’s (3-6pm daily): Sample Drinks: $5 house margs, half-price glass wines, $5 mules, $2 Sessions, $4 well drinks/shots. Sample Food: half-price wings, the business, deviled eggs and more; $12/three pulled pork sliders.

O’Neil’s (3:30-5:30pm, 10pm-12a.m daily): Sample Drinks: $5 house wines, $2 off beers, $6 car bombs, $5 cocktail of the day. Sample Food: $6 pretzels, $6 pub salad, $8 potato skins, $7 Irish mac n’ cheese/fish n’ chips.

Back Door Grill (3:30-5:30pm daily): Sample Drinks: $5

4:30 to 6 p.m. daily; thelaundryrestaurant.com

4 to 6 p.m. daily; tacocabo.com

Mahogany Ridge Brewery & Grill

The Press

Mambo Italiano

3 to 6 p.m. Tuesday - Sunday, thetaphouse.com

Hoof Shots

Vaqueros

Got a birthday? Head to Vaqueros or sister restaurant Fiesta Jalisco and saddle up to an infamous “Hoof” shot. Most often filled with, you guessed it, tequila, the concoction comes in a real bonafide bovine hoof that has been fashioned into a flask of sorts for imbibing. “They’re pretty popular and celebratory,” says Swillin’s Julia Hebard, who has thrown back a cow hoof or two.

4 to 5:30 p.m./9:30 to 11 p.m. Wed. - Sat.; mahoganyridgesteamboat.com 4 to 5:30 p.m. daily; mambos.com

Mazzola’s Italian Diner

5 to 6 p.m. and 10 to 11 p.m. at the bar; mazzolas.com

3 to 6 p.m. daily

The Tap House Sports Bar & Grill

2 to 6 p.m. daily; vaquerosmexican.net Don’t see your restaurant on this list?

Email audreyd@swillinandchillin.com.

Off The Beaten Path

4 to 6 p.m. Monday - Saturday, 4 to 5 p.m.

Sundays; steamboatbooks.com 30 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

house wines, $3.5 draft beers, $5 Jameson’s, $4 wells. Sample Food: $3.5 fish tacos, $6 burgers/wings/large basket o’ fries, $7 cream cheese jalapeno poppers.

Primrose (4-6pm daily): Sample Drinks: $2 off drafts, $5 well cocktails. Sample Food: $8 crispy Brussels sprouts, $12 lobster rolls.

THE STRAIGHT DOPE

Blowin’ Smoke

Steamboat’s Dispensaries

Catching Up with Billo Founder Paul Franklin

Billo

Where: 3150 Ingles Lane Web: mybillo.com What: At its new location on the south end of town, Billo is the first dispensary

Courtesy Photo

visitors see after they drive down Rabbit Ears Pass into town. Its products are as prime as its location, racking up several awards for its premium cannabis flower.

In 2020, it won first place in the THC Classic (Rooster Cup), winning Hybrid Flower category for its Garlic Sherbert strain; and second in the Indica Flower category for its Platinum Kush Breath. In 2021, it won second again for Indica Flower with its Slurri Crasher strain, and third place for Sativa Flower for its Caps Frozen Lemons strain. Carrying a complete line of flowers, concentrates, edibles, topicals and more, it prides itself on its friendly, knowledgeable staff and highestquality cannabis. Order online or swing by its new store on the south side.

Blue Heron In the height of the pandemic, premium marijuana store Billo opened up a new retail location on the east end of the city, just as visitors come into town off Rabbit Ears Pass.

We caught up with co-owner Paul Franklin about the new location, what’s new in weed and other random— er, nuggets—of wisdom.

What else is new from Billo?

How’s the new location working?

When did you move to Steamboat?

The new location is great. We’re meeting lots of new customers both tourists and locals from this side of town. The easy in and out access is a huge plus.

I first came here in 1998 for a visit and was immediately cursed by the valley.

Then I moved here from Chicago in 2000 to develop Elkins Meadow and raise my two daughters.

Why is it better than where you were before?

Our loyal customers love not having to travel across town to our old location.

Yes, we probably lost a few customers from the west side of town but gained many from the east side. The exposure is excellent. Tourist coming into town from Rabbit Ears have no trouble finding us.

What can visitors find there?

A clean professional environment with very knowledgeable budtenders. We strive to make our visitors comfortable, while educating them and supplying them with the best products available.

We placed second and third again in the state with our premium flower, so for two years running we’re producing Colorado’s best flower. There isn’t a ski mountain dispensary in Colorado, or anywhere for that matter, that can hold a candle to our product.

What do you like about Steamboat?

The culture, the character and the endless outdoor activities. There is always something to do. If you’re bored in Steamboat you should probably move to New York City.

What’s better…your hockey shot or your hunting shot?

Without question, my hunting shot, whether it’s with a bow, black powder rifle or shotgun. But then again, that doesn’t say much; my hockey shot sucks.

Where: 100 W. Main St., Oak Creek Web: blueherondispensary.com What: Opening in 2014, Oak Creek’s Blue Heron is known for having one of

the best selections of the highest quality flower in northwest Colorado. The small, boutique-style pot shop offers all-organic flower, and the concentrates are locally sourced. The dispensary features a variety of products from farms all over the state, including Binske chocolate bars and concentrates, Honest Marijuana Company’s flower and joints, and Wild Fire, a newer Steamboat company featuring vape pens and concentrates. “We enjoy catering to locals on a first-name basis,” says owner Mark Wellstone, who named the company in honor of a blue heron that was always on the water when he went boating with his late friend Matt Lansing. “We want to carry the best of the best.” Look for a new Blue Heron shop to open in Hayden in July.

Tumbleweed Steamboat

Where: 2093 Curve Plaza, #C-103 Web: tumbleweed420.com What: Proud to be owned and operated by females, Tumbleweed—named after

the namesake plant its owners saw blowing across the highway when they moved west from Minnesota— began in Parachute, Colo., in 2016. Growing like a weed itself, it’s since rolled across Colorado to include nine dispensaries in Frisco, Edwards, Carbondale, DeBeque, Eagle, Craig and Steamboat (which it formed by purchasing local dispensary Rocky Mountain Remedies in 2019). Its Steamboat team has 12 years of experience managing other dispensaries in Routt County, so is well-versed in understanding the wants of locals and visitors. It proudly serves the Colorado high country with quality green bud, edibles, topicals, CBD products, concentrates and everything in between. (It also has the world’s first drive-thru dispensary.)

Golden Leaf

Where: 1755 Lincoln Ave. Web: goldenleaf.co What: Locals know Golden Leaf by their flower and concentrates, but what they

love most is the budtenders. Whether you’re looking to enhance your Yampa Valley experience, or for something to help with an ailment, its staff strives to provide a comfortable and informative experience for everyone. With a complimentary shuttle service, as well as daily flower and concentrate selections, it also offers online recreational ordering. Located on the west end of town, Golden Leaf cultivates cannabis with nutrient-rich soil, pure Rocky Mountain water and advanced growing techniques to produce some of the highest quality cannabis in Colorado.

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 31

THE STRAIGHT DOPE

Budtender Corner Roll ‘Em Amy Rutledge, Golden Leaf Coffee shops have baristas. Bars have bartenders. And marijuana dispensaries have “budtenders.”

For some seasoned dispensary-goers, a budtender is simply a middleman — but for the inexperienced, budtenders are a modern-day Sherpa, here to guide the newbie through the illustrious world of strains, vaporizers, edibles and more.

“My favorite part of the job is introducing people to cannabis for the first time. It amazes people to see inside of a dispensary and to explore their options of cannabis consumption,” says Amy Rutledge, manager and budtender at Golden Leaf Dispensary. “Finding what people like or showing them the various options makes the job fun as we have a wide spectrum of different products, from psycho-active to non-psychoactive.”

Opening for medical use in 2009 and for recreational in 2014, Golden Leaf is on the west end of town and carries up to 20 strains and a wide variety of edible, topical and other products.

Some of its most popular strains include Road Dawg (Indica), White Urkel (Indica), Jenny (Hybrid), and White Fire (Sativa). “White Urkel is my personal favorite,” she says. “It gives you the best body high, but beware of the munchies.”

The most common question she hears is, “How high is this going to get me?” This can be tricky to answer, she says, as people often experience cannabis differently.

“I strive to make people feel comfortable and safe when buying cannabis,” Rutledge says. “It can be intimidating to purchase a legal marijuana product if you never have before so I enjoy letting people know that an experienced budtender can make all the difference. Showing people that cannabis doesn’t need to be scary puts a smile on my face.”

Another factor, she adds, is what you’ve eaten that day, including fatty acids and terpenes.

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“The THC content is one factor, whether it’s the milligrams of THC in an edible or the percentage reading from the flower,” she says, adding pre-rolls are a great option for the convenience. “The more THC the higher it will get you.”

For non-smokers, she recommends the 1906 Bliss Cups, a low-dose edible with THC and CBD, and their infused peanut butter cups. “I recommend low doses for beginners starting at no more than 10 milligrams of THC,” she says,

At your Sativa service: Budtender Amy Rutledge shows off the goods at Golden Leaf. adding they also carry such topicals as body butter, muscle salve, lip balms, bath bombs and more that have little to no psycho-active effect.

THE STRAIGHT DOPE

Nuggets of Wisdom Strains Explained Walk into a dispensary and the chortle choices can be as mindboggling as their effects.

Here’s a cheat sheet in layman’s terms on what to expect (but ask your friendly budtender for more info):

Indica: You’ve probably

heard it, but the mnemonic device for remembering this one is “in the couch.” That’s where it often puts you. It provides a relaxing and calming high, or a “body high,” and is great for insomnia, stress, anxiety, pain and more.

Sativa: This one provides an

uplifting, cerebral high, or a “head high” (note: you’re still not as smart or funny as you think you are). It’s good for outdoor activities (but play it safe), creativity, listening to music, or even doing certain projects. We can’t think of a mnemonic device for this one.

Hybrid: These cross-bred

Indica and Sativa plants serve up a combined head and body high effect.

Good for a lot of things, they can be weighted on either side of the equation.

Local Top-sellers Billo

Tumbleweed

THC: 26.48%

THC: 19.7%

Indica: Slurri-Crasher (2nd place Rooster Cup 2021

Indica: Birthday Cake

Sativa: Lilac Diesel

Sativa: Mac N’Cheese

THC: 21.7%

Hybrid: Walter White

Hybrid: Garlic Sherbet (1st place Rooster Cup 2020)

Sativa: Joe Mama

Sativa: White Fire THC: 29.46% Indica: Orange Cookie Kush THC: 33.5%

Hybrid: Party Animal

THC: 26.43%

Blue Heron

THC: 26.3%

Golden Leaf

THC: 19.3%

THC: 15.3%

Indica: Triangle Kush THC: 25.5%

Hybrid: Apple Fritter THC: 22%

THC: 34.4%

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OFF THE COUCH

Summer of Fun Tubing Tips Leave no trace.

Don’t trash the river. Pack out all trash by putting it in a net bag or dry bag.

(A new ordinance actually prohibits disposable materials (cans, plastic bottles, glass, bags, etc.) on the river.)

Drink plenty of water.

You’re at 6,600 feet and in the sun.

Stay hydrated, and keep your alcohol intake to a minimum. (And you can pee right in your tube!)

Avoid the dreaded arm chafe.

Always wear shoes.

The rocks can be sharp and if a person needs help you may need to get to them quickly.

Hold hands to stay together.

It’s a bit old-fashioned, but it’s fun and much safer than tying together with a rope, which can become entangled. And it’s a good excuse to bond with your date.

Confessions of a Tubing Outfitter

Take nothing of value.

“A lot of times we’ll see mysterious ghost tubes coming down the river with no one in sight. And one time we saw clients climbing the bank after spotting a black bear.”

— Jim Dingle

Absolutely no glass.

Have class, no glass. Bring beverages only in reusable, unbreakable containers.

And bring the empties back home.

“Do we end up where we started?”

“This is the classic. It always fascinates me when you explain that the river ends up in the same place you started and folks nod contemplatively. They think it’s a Disney ride.’”

“We’ll, you are tubing on a river, so there’s a pretty good chance.”

Tubing Tax A new $5 recreational fee has been added for all recreational tubes purchased in Steamboat to go towards education and enforcement.

By the #’s 49,000 Number of tubers per summer (three months) allowed by the city, spread out among three commercial operators 16,248 tubers per month allowed, instead of a daily allotment, under the city’s new flex system

Don’t overtip!

and you end up walking. Heavyduty 30-gauge PVC is recommended (coinkadink that those are his initials).

This is especially true for children and those not comfortable in whitewater.

It’s for safety, not stigma. Don’t underestimate the river’s power.

“People ask how deep it is, which is impossible to answer since it varies; it may be ankle deep in one spot and 10 feet deep just downstream.”

“Are we going to get wet?”

It’s way easier and includes shuttle, lifejacket, shoes and quality tubes.

Unless, of course, it’s to your shuttle driver and outfitter employee.

Wear a PFD.

“How deep is the river?”

“Uh, that’d be the Champagne powder that makes the ski area so famous.”

Use an outfitter.

Don’t purchase cheap tubes. They end up being trash

Leave that diamond engagement ring, special amulet and those sweet prescription shades back home. There’s a good chance you’ll lose or ruin it.

Real Questions People Ask

“Where does the water come from?”

“Separations can be a challenge— sometimes you get hysterical parents, insisting on police assistance, convinced of the worse, only to find their kids eating ice cream at Lyons. It’s also kind of cool finding someone’s priceless family heirloom, and recovering it against all odds. Then there’s dealing with visitors experiencing recreational marijuana for the first time and overdosing on gummies.”

—Peter Van de Carr

34 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

Photo courtesy Kent Vertrees

Don’t be this guy—the doofus who does everything wrong on the river, from strewing trash to being rude (and sporting a mullet). Respect others and the river, which is having a tough year. For some pointers, we went to uber-tuber Peter Van de Carr of Backdoor Sports.

You’ll be arm-circling aplenty to avoid obstacles; wear a quick-dry short- or long-sleeved shirt to eliminate chafing.

And use your feet to push off rocks.

“The kids hanging out at Charlie’s Hole can sometimes be a challenge—sometimes they shout at tubers to lean back so they can see the carnage. It results in some great acrobatics. And once a lady was $3 short so she offered us $3 worth of knowledge.

She couldn’t deliver and returned with her $3.” — Otis Van de Carr.

Hippie Dip Mayhem: “I don’t know...I guess I like tubing because of the tranquility, I suppose...”

OFF THE COUCH

Summer of Fun

Farmers Market Fun

“As restrictions relax, our protocols will change but we’ll likely limit our foot traffic much like last year, but hopefully the number will be 250 rather than 175,” says organizer Lisa Popovich, adding they’ll follow protocols as they arise. “But we’ll work with the city and county to make sure we’re bringing fresh local food to the community.”

“We’ve expanded the fun and are working on booking a few musicians if we’re allowed to this year with the

• Live Music by the jammers locals love most • Laura The Butcher

– meat bouquets • Moon Hill Dairy • Styria Catering • Outlaw Apiaries

Courtesy Photo

You don’t have to hitch your thumbs under your suspenders to have fun at Steamboat’s weekly Farmers Market.

Even with COVID-19 protocols in place, the event is firing on all tractor cylinders this summer, scheduled to take place on the corner of 7th and Yampa streets downtown every Saturday morning where you can peruse kiosks filled with food, art, crafts and more.

Oldies but Goodies:

The New New: restrictions,” Popovich adds. “But we have a very full market that’s sold out of vendor booths for the summer.”

Of those, you’ll find far more than just fresh peaches, crisp cucumbers, farm-fresh eggs, homemade jerky and bunches of beets. There are plenty of artisan foods to peruse too, all handmade and bursting with local flavors. Fancy a bottle of local vinegar, wine, or kombucha? You’ll find those, as well as zesty sauces to spruce up dinner.

“I think a lot of artists spent the last

year making things,” says Popovich.

“The creatives who were stuck at home used that time to create their craft or take it in a different direction.”

What: Mainstreet Steamboat Springs Farmers Market

When: 9 a.m. to 2 p.m. Saturdays starting June 6.

Where: Seventh and Yampa streets, between Fifth and Eighth Streets

Local Knowhow: The early

• • • •

Heartwood Studios Mountain Paw Bakery Flowergirls by JAC Cajun Mountain Girl

Community Service

Routt County Humane Society will host its monthly $15 Vaccination Clinic, 9 a.m. - 11 a.m., 6/12, 7/10, 8/14 at the Mainstreet Farmers Market . If you have a kitty or dog not suited for public places, call the RCHS Wellness Clinic for a free office visit. 970-457-9002.

bird gets the goods

SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 35

Summer of Fun

Photo Courtesy of Zan Blundell/Steamboat Springs Pro Rodeo Series

OFF THE COUCH

Yippee Kiyay…Rodeo Back and Kicking!

While it will still have some capacity and distancing restrictions in place, rodeo is back and kicking in Steamboat this summer, after a hiatus last season. Complete with clowns, concessions (BBQ and a Budweiser, anyone?) and high-kicking bulls, the Steamboat Springs Pro Rodeo Series springs to life for nine straight weekends July 1-4 (special 4th of July celebration July 3-4 for 117th Cowboys Roundup Days); July 9-10; July 16-17; July 23-24; July 30-31; Aug. 6-7; Aug. 13-14; Aug. 20-21; and Aug. 27-28. All start times are at 7:30 p.m., except for July 4th at 6:30 p.m.

“In the 42 years I’ve been involved in the series, we’ve never approached a rodeo season with such desire and enthusiasm,” says Arena Director Brent Romick.

“We’re planning to get right back where we left off at the end of 2019 providing pro-quality competition and high-level entertainment.” And, yes, we know what you’re thinking; the bull riders wear cups.

Maybe that bull read our Rocky Mountain Oysters story on page 10.

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OFF THE COUCH

Summer of Fun

Bridging the Gap Between Cajun Country and the Rockies

2021 Summer Events Sampler Noah Wetzel, courtesy Steamboat Springs Chamber

What a long, strange trip it’s been.

B RIDGING THE G AP B ETWEEN C AJUN C OUNTRY AND THE R OCKIES

Tra diti on al C aj u n D i s he s

While we’re all saying that, let’s throw our hats — and helmets — in the air for a summer that’ll surely be more action-packed than last. “We’re excited to see events returning to Steamboat,” says Steamboat Springs Chamber CEO Kara Stoller. “Event producers have been working incredibly hard to create plans for safe events and we’re looking forward to welcoming back these opportunities to reconnect and celebrate together.”

Following are a few virtual/ schmirtual events to put on your Swillin’ and Chillin’ calendar:

June 6 Farmers Market begins (every Saturday) 30

Music on the Green at Yampa River Botanic Park (Wednesdays through Aug. 18)

July 1-4

Steamboat Springs Pro Rodeo Series begins (Fridays/ Saturdays on subsequent weekends through Aug. 28)

4

4th of July Celebration

10-11 Hot Air Balloon Rodeo 10-11 Steamboat Springs Art in the Park TBD

Tri the Boat Olympic & Sprint Triathlon, Half Iron

14-17 Steamboat Ramble 17

Tour de Steamboat

22-24 The Red Rider 25-26 Steamboat Lake Triathlon 27-30

“Four Directions – Common Paths; Oberg, Smith, Whitcomb, Young” Artist Exhibition Celebration at the Steamboat Art Museum

31- 1

Revolution Enduro

August 7-8

Emerald Mountain Epic (formerly Steamboat Stinger)

15

Steamboat Triathlon

15

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19-22 Routt County Fair 27-28 Steamboat Springs Pro Rodeo

Series closing weekend

September

2-5 2021 Yampa Valley Crane Festival 4-7

Labor Day Celebration

4-6

Steamboat Stage Race

10-11

Steamboat OktoberWest

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Air Painting Event 18

Final Farmers Market

23-26 Steamboat Food &

Wine Festival TBD

Downtown Chili Challenge

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SUMMER/FALL 2021 | SWILLIN’ & CHILLIN’ 37

GRATEFUL GEAR

Riding That Gravy Train: Grateful Dead Outdoor Products “Truckin’, got my chips cashed in…” That lyric also sums up the Grateful Dead’s recent foray into outdoor gear, as the brand is truckin’ into that category and cashing in. From snowboard collaborations with Burton to partnerships with The North Face, the Dead has a long, strange history of aligning with outdoor brands, this year adding collaborations with companies making coolers, snowshoes, socks and more.

“There’s a big overlap between the band and the outdoors,” says Warner Music Group’s Eleni Gregoriou. “It’s not a coincidence, especially when you think of its fans camping and following them around the country. No artist has even come close to being as involved in the outdoors.”

Fire on the Mountain/Atomic/ TGR

Grateful Dead Tubbs Snowshoe

Benchetler’s “Fire on the Mountain” film by TGR blends snowsports and surfing to a Dead soundtrack— and helped spawn a slew of products from his sponsors, including Atomic’s limited-edition pro Bent Chetler ski. Dakine also created a line of Grateful Dead mittens, and TGR a line of Grateful Dead goggles, T-shirts, jackets, hoodies and bags. “Mountain towns have long carried the torch for the Dead and they wanted to interact more with that community,” says Warner’s Gregoriou. “They figured a custom ski might be the way to do that.

There are endless similarities between their performances and how people ride down a mountain.”

For out in the “Cold Rain and Snow” comes a new Dead snowshoe series from Tubbs, featuring the aluminumframe Wilderness 25 and Frontier with Fit-Step frame; articulating toe cord pivots for traction; and padded binding. “The Grateful Dead is never not going to be relevant,” said John Colonna, a Dead Head and president of parent K2 Sports. “With their energy and connection to the outdoors, Tubbs was the natural fit.”

Former Steamboat-based Smartwool has collaborated with the Dead and athlete/artist Chris Benchetler in a line of socks and baselayers. Benchetler’s “Fire on the Mountain” film helped inspire the company’s PhD crew and ski socks. “The Dead has a loyal fan base, and we saw a lot of overlap between those fans and our consumer,” says Smartwool’s Maggie Meisinger. “The Dead isn’t one tangible thing; it encompasses a unique ideology and counterculture that’s inviting and fun and transcends age.”

Grateful Dead Igloo cooler For Igloo, it’s not a box of rain but a box of ice as it debuts a Playmate cooler adorned with Dead artwork. “There are quite a few Grateful Dead fans who are also Igloo fans,” says Igloo VP Josh Militello. “Several traits stand out: love of the band and music, experiences watching them live, and passion for the outdoors, nature and the environment.”

The Dead line is in the top five of all of its licensed products, he adds, which include collaborations with Disney and Star Wars.

38 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

photo courtesy Nick Simon

Smartwool x Grateful Dead Chris Benchetler Collection

Win Gear!

Enter Our Swillin’ Photo Caption Contest!

Send in your best caption to this groover fishing photo and win a prize from our coveted schwag closet! Entry to beat: “Now that’s a lunker!”

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