Celebrity COS-sip
Chef Kenji was here; Side Dish model studied by national media; five questions with the Wine Festival of Colorado Springs; openings, closings and re-openings; India revisited + more food & drink news
Chef Kenji gave me a shout-out
Okay, so I’m just going to chronologically tell this story how it happened:
My former Indy colleague, food buddy and all-round good friend Bryce Crawford excitedly messaged me one night last week to give me a real-time heads up that J. Kenji López-Alt was here in the Springs putting a Brakeman’s burger to the test. Cool. Dude has 761,000 Instagram followers alone; he wrote The Food Lab and The Wok. (Bryce now lives in Seattle, which is also López-Alt’s home.)
So I DM’d Chef Kenji with a quick introduction to essentially say “welcome to my turf, if you need anything please reach out,” and I kicked him several recommendations for places nearby his downtown hotel. He quickly and graciously responded, asked a few follow up questions and hit a few spots from my list throughout the next day. He was also working from some other peoples’ picks, because he visited others off my list and we messaged back and forth a few times (about one place in particular he was quite disappointed with, but spared a public bludgeoning).
Anyway, I had told him about the Cinchona Coffee popup this month at Provision, saying owner/barista Andrew Shepherd Combs makes unique drinks and that the bakery is solid. He went, and agreed, noting that there’s good pastry work to be found just everywhere these days. He called the coffee “wildly good,” and told his followers about Cinchona’s coffee subscription service. Kindly, he also gave me a shout-out in his post. (Sadly, the AI or auto-transcript or whatever thingy misspelled my last name Schnipper with two p’s, but I’ll get it over it — some day.)
The following day, a Sunday, we visited the bakery to see if there’d be an immediate impact and to say “what’s up” to Combs. He told us that overnight he’d received a bunch of new coffee subscribers. That was super helpful to his business since he’d had to cease his pop-up at 130 E. Pikes Peak Ave. in early December due to his mobile license not allowing him to serve there longer. He’s still exploring options for what’s next he tells me. Meanwhile, Provision was jamming, line-to-the-door, during the whole hour-plus of time we spent there enjoying our pastries (a killer chocolate espresso croissant and rich, chai cream-filled croissant) and coffees (an incredibly lavish salted mocha and earthy-sweet ginger-maple latte). Also cool: We ran into some Side Dish subscribers — cheers Adam and Sylvia! — and made some new friends.
Thus ends my tale of the time Chef Kenji shouted me out. (I think we all learned something here today… which is always DM the celeb chef in town with insider tips.)
I hope you enjoyed the short story, and you can still enjoy the Cinchona pop-up at Provision through Feb. 16.
Side Dish Dozen concept covered by a national media publication for its unique funding model
I'm really grateful to be featured on Simon Owens's Media Podcast this week! Owens is a D.C.-based Substack writer and media industry journalist with 16,000-plus subscribers. (I recommend a follow or subscription.) He writes about how publishers create, distribute and monetize digital content. We talked about my model for launching Side Dish with Schniper after I left the CS Indy. I shared my early months' struggle to ensure viable funding for this newsletter. And we discussed how I finally cracked the code by conceiving the Side Dish Dozen as an exclusive group of industry-involved sponsors. (Owens used the word “advertisers” in the graphic below, but the scarcity we discussed was related to my sponsors.) Along with valued reader support (love you guys!), the Dozen has enabled me to continue my journalism habit... I mean um, career. Anyway, check out the podcast (there’s a written transcript if you prefer):
Hearty winter meals with Ranch Foods Direct
Bites & Bits
• Buckley’s Homestead Supply announced this week that it was not closing shop after all. I had reported here back in early December their prior plan to close in January after 12 years in business, citing many factors, including the loss of several vendors “because they didn’t want to work with small businesses any longer, and of course, the ever-present competition from big box stores and Amazon.” The Jan. 29 post announcing new ownership says they are “working hard to get everything scheduled to kick off Chick Season 2025 in March.” Meanwhile, the store’s open for business.
• In less happy news, and similar but opposite to Buckley’s story: Mark Anthony’s Pretzels had announced an earlier plan to go out of business, then retracted that after a buyer for the business stepped forward. But now, owner Mark Bryant tells Side Dish he will shutter after all — he still plans to move to Texas soon. Without sharing details on what fell through with the sale, he says the pretzel shop is already closed and he’s moving the equipment out. Bummer for all the Mark Anthony’s fans in town, many of whom found the brand during the COVID pandemic, when Bryant pivoted from wholesale to retail, personally delivering pretzel bags all over town.
• After five years in business, Salsa on the Rock announced its impending closure “due to personal health challenges and rising costs,” said owner Scott Morrissey in a Facebook post on Jan. 25. He noted discussions ongoing with potential buyers, and in a follow up post on Jan. 28 said, “We are absolutely overwhelmed and humbled by the incredible outpouring of support we’ve received over the past few days. Thanks to the generosity of so many amazing customers, we are thrilled to announce that we’ve made arrangements to stay open through the weekend — and possibly even longer! … Stay tuned for more updates, but for now, let’s make this weekend unforgettable!”
• The Seared Steer Steakhouse — the offshoot of The Chuckwagon 719 and sister business to Hammond’s Pastrami & Smoked Delicatessen (sharing space with it inside Trails End Taproom) — announced Jan. 29 that they’re hosting their first service this Saturday, Feb. 1. Reservation slots have disappeared quickly. Here’s a look at the debut menu. (Limited options this weekend.) The outfit notes hand-cut steaks, smoked then seared on a live wood fire grill, plus homemade sides and desserts and beef tallow utilized for any fried items. For more background on the whole enterprise, see my Dec. 12 story here, which previewed what’s to come, and my Jan. 9 sneak peek of Hammond’s the day before it opened. The Steer is planning to continue a soft rollout, with steak nights at Trails End every other Saturday for a bit (plus Valentine’s Day), so stay tuned for further updates. (Transparency note and exciting announcement: Just this week, The Chuckwagon 719 came in as a new, 2025 Side Dish Dozen sponsor, replacing a departing 2024 member. More announcements forthcoming and an easter egg elsewhere below as to another incoming new sponsor.)
• Jax Fish House & Oyster Bar just began new lunch and weekend brunch services (11 a.m. to 2 p.m., Wednesday-Friday and 10 a.m. to 2 p.m. on weekends). Lunch items include a blackened catfish sandwich and made-to-order seafood chowder, while brunch features specials like an Oscar omelet and smoked salmon melt.
• Congrats to Side Dish Dozen member Bristol Brewing Company and Mike Bristol in particular. At the recent Colorado Brewers Cup event, put on by the Colorado Brewer’s Guild, Bristol earned two silver medals and Mike was awarded an Ambassador of Craft Award along with the rest of the Guild’s founding board members (which includes reps from iconic brands like Odell, Great Divide and Left Hand.) The winning brews were Beehive honey wheat and Bristol’s London Brown. “What I'm most proud of is that we were brewing and selling our beer in the early days of Colorado craft, and I think Mike's always done a great job of helping move the industry forward,” co-founder Amanda Bristol tells me. “But also, 29 years later, we're still out there winning medals. It's humbling and just so cool to me.”
• In an ongoing series of taste-making lists, Springs Magazine recently ranked the Top 10 Sports Bars in Colorado Springs and 14 Romantic Restaurants for Date Night. Remarkably, Tony’s made both lists. (Not true! But hey — wouldn’t it be amazing! I can see it: “Hey baby, I saved the last fried cheese curd for you… wait, they’re inside field-goal-range now — be right back, I need to get closer to the TV.”)
• “Those are some high altitude crumpets.” That’s not part of an unwanted pickup line at a bar, though I for one would laugh if I heard it. It’s me riffing on an upcoming Gather Food Studio cooking class on the March calendar. It will likely be full by the time you read this, but you can sign up for their newsletter to keep an eye out for future programming. Ditto at The French Kitchen, who has an equally robust calendar posted here. (And not to be outdone on the name game, there is a “Bodacious Brunches” class as well as “Fishy Business” listed at TFK.)
• While scrolling social media this week, my eye was drawn to the cool new coffee bean bag design at Kawa Coffee. During my quick scroll to see what else is up with them, I did spy some alluring seasonal drinks like a chestnut-praline latte and masala chai London Fog.
Five questions with the organizers behind the Wine Festival of Colorado Springs
1) This is the 33rd annual Wine Festival, predating my own time in the Springs by five years. I'm curious about the earliest iterations and how the event has evolved. Who’s behind it, and what's Coaltrain Fine Wine, Craft Beer & Spirits involvement?
The first Wine Festival of Colorado Springs was in support of the Colorado Springs Dance Theatre and took place in 1992, on an evening in May, in a tent on the grounds of the Colorado Springs School. Consisting of a small Grand Tasting with a wine auction it produced $16,000 in revenue. Several people from the Dance Theatre had approached Peggy McKinlay, who with Jim Little co-owns Coaltrain, to join in the effort. Coaltrain's involvement, as well as that of the Picnic Basket’s Michelle Talarico and Kathy Dreiling, has been integral ever since. Using their connections and friendships in the wine industry, Jim and Peggy have brought around 150 top-notch vintners from around the world to the Festival. That’s paired with Michelle and Kathy's extensive connections in the local food community. The Festival has grown into a four-day, multi-event celebration with educational seminars, a wine-paired lunch, the Grand Tasting and a spectacular Gala and Live Auction at the Broadmoor. We’re proud that over the years we’ve now raised millions of dollars benefiting our arts community in the Pikes Peak region.
2. How many different countries have been represented over those years in terms of those 150-plus visiting winemakers and different viticultural regions of focus?
From the U.S., we’ve featured California, including Napa, Sonoma and the Central Coast. Plus Oregon, including Willamette Valley, Eola-Amity Hills and Yamhill Carlton. And Washington, including Walla Walla, Red Mountain and Columbia Valley. Internationally there’s: France including Champagne, Alsace, Burgundy, Rhone and Southern France. Italy, including Tuscany, Piemonte and Friuli. Spain, including Rioja, Ribera del Duero, Rias Baixas and Penedes. Portugal, including Douro, Alentejo and Madeira. New Zealand, including Hawke's Bay, Marlborough and Central Otago. South Africa, including Stellenbosch, Paarl and Walker Bay. And Chile, including Alto Colchagua. Additionally, at each year’s Grand Tasting, we pour more than 300 different wines — including those outside of each year’s focus region — so guests can sample from other places, like Germany, Australia and Argentina.
3. This year's visiting winemakers are from the California Central Coast: Santa Barbara, Paso Robles and San Luis Obispo. What makes this region special?
We featured the Central Coast exactly 20 years ago, and it is the only specific region we have ever repeated for a Festival theme. The wine-centric film Sideways had just come out and Central Coast wines had always done well at Coaltrain. We reached out to one of our favorite Chardonnay/Pinot Noir producers, Brian Talley out of San Luis Opisbo, who is our only repeat winemaker for this year's lineup. The Central Coast has exploded in growth over the past two decades and we are excited to showcase some of the region’s best wineries. We hosted Fess Parker at Coaltrain way back when, and were amazed at the quality of this celebrity/actor's Santa Barbara wines. The owners of one of our favorite Paso Robles wineries, Sea Shell, just happen to live in Denver. Cadre (SLO) and Peachy Canyon (Paso) have been staples at Coaltrain, and we are really excited to share the powerful, elegant wines of Linne Calodo (Paso).
4. Is there a year that's stood out in the organizers' collective memory, like the one to beat? Any particularly memorable moments or wild batch of guest winemakers?
In 2012, we featured Napa Valley and had an incredible slate of winemakers from Rob Sinskey (Robert Sinskey Winery) to Michael Keenan (Keenan Winery) to Dave Vella (Chateau Montelena). In 2008, we featured Women in Wine. Back then, there were not the plethora of women in wine that there is now, and we had a stellar lineup including Diana Snowden Seysses of Snowden Vineyards in Napa (and by marriage Triennes and Domain Dujac in France), Lynn Penner-Ash of Penner-Ash Wine Cellars in Oregon's Willamette Valley, and Joy Sterling of Iron Horse Vineyards among others. The rowdiest crowd to join us thus far have definitely been our kiwi pals from New Zealand. For 2025, we’re excited to return to American soil and terroir, with the focus on home-grown Californian wines.
5. I understand that the five-course Gala dinner at the Broadmoor on March 1 is the most important of the weekend’s overall fundraising events for the Colorado Springs Conservatory. I attended last year and it's definitely lavish and worthwhile. Tell us more about what's vital about this particular dinner for the Conservatory.
We’ve only had four total nonprofit beneficiaries since the Festival’s creation. Since 2014, we’ve raised money for the Colorado Springs Conservatory. We love what their organization provides for the Pikes Peak region’s youth. The work they do in the community is life-changing for its students, bringing the performing arts and all of the studied benefits of such programs to students ages 0-18+. They offer in-person programming, summer camps, partner programs with local school districts and underserved communities, and more. The visiting winemakers who join us each year are absolutely blown away when they visit the Conservatory and see the students perform. They instantly feel that their investment is going to an incredible cause.
This Gala and Live Auction in particular is the culmination of the massive effort by the Wine Festival committee and the team at the Conservatory to host an unforgettable, world-class wine and culinary tour-de-force. The Broadmoor’s team expertly pairs the most exclusive wines from our visiting winemakers with five gourmet courses in the stunning Lake Terrace Dining Room. Students and mentors from the Conservatory provide entertainment, and the night wraps up with a heart-pumping live auction. Guests vie for collectible wine lots, culinary experiences and boutique travel packages from our visiting vintners and beyond. This grand finale of Wine Fest is one event not to miss!
Side Dish Dozen happenings
Stellina Pizza Cafe: Stellina's month-long date night is back! Feb. 1-28, enjoy a four-course, prix-fixe menu for two with options to cover all your date needs. $60 per couple; elevate your experience with a full carafe of house-made red Sangria for $35.
Goat Patch Brewing: Pikes Patch Collab Release Party, 11 a.m. to 10 p.m., Feb. 1 at Monument’s Pike Peak Brewing Company. Our Feb. 4 Bleating Heart Night, 5-9 p.m., benefits Rocky Mountain Highway and features the MeadowGrass 2025 ticket launch! Live music + a $15-off code for MeadowGrass tickets, May 23-25.
Rasta Pasta: We’re thrilled to host The Goodies featuring Jus Goodie during their Colorado tour, Feb. 8 at 9 p.m; free!
Kangaroo Coffee: Introducing Third Shift Grind, in partnership with the Pikes Peak Arts Council, at our Hillside Coffee Shop, 2nd and 4th Mondays, 5-7 p.m. Bring work you’re passionate about to a creative, coffee-fueled, co-working experience.
Eleven18: Hosting Wine & Food Pairing Classes with Brother Luck Feb. 4, 5 and 6. Four courses, $98; book here. Valentine’s Day Dinner culinary demos, Feb. 11 and 12. Cocktail Club Social with Natural Wine Company, Feb. 16.
Bristol Brewing Company: Time to plan for Firkin Fest! Grab tickets here (while they last) for sampling one-of-a-kind cask conditioned ales from Colorado breweries.
T-Byrd’s Tacos & Tequila: Come for our $11.99 lunch special, 11 a.m. to 3 p.m. daily, which is chips & salsa, two tacos of your choice, rice, beans and a fountain drink. Taco Tuesdays feature $3.50 tacos all day and $5 Margaritas and Swirls.
Edelweiss: Make Valentine’s Day reservations now. Four courses, $95/couple. Dessert is a double Belgian chocolate mousse with raspberry truffle.
Odyssey Gastropub: We just dropped new menus! Highlights from lunch/dinner include truffle mac & cheese and miso mussels. At brunch, pair bottomless mimosas with the Grilled Bourdain or Shepard’s Frittata.
Ascent Beverage: Find our products at your favorite bar or fine liquor store. Proudly distributing regionally made brands like Apple Valley Cider, 1874 Distilling, Jackson Hole Stillworks and Backwards Distilling.
Allusion Speakeasy: Our Harry Potter theme features Hagrid Sliders and Kreacher’s Onion Soup alongside our creative cocktails. At Wobbly Olive find half-priced cocktails from our full menu during happy hours, 4-6 p.m., Mondays through Fridays.
Red Gravy: Fabulous new menu items include Gnocco Frito (Italian beignets with prosciutto) and the Rigatoni Alessandro (smoked salmon, sun-dried tomato, capers and olives in lemon cream sauce).
The Carter Payne: Wednesday Wine Class - Talking and Tasting, Feb. 5. Book now for our Feb. 14 Valentine’s Day Coursed Dinner.
Upcoming events
Feb. 1: The Great Fruitcake Toss in Manitou Springs.
Feb. 5: Wine Boot Camp-Cabernet Franc at Uva Wine Bar.
Feb. 13: Vegan Beer Pairing Dinner at Cerberus. Four courses; $75.
Feb. 15: Haute Chocolate Hop downtown. 2-5 p.m.; $10.
Feb. 15: Wine Ride with The Local Motive. Starts at 5 p.m. at My Cellar Wine Bar. (Preceded the night prior by a Galentine’s Crawl.)
Feb. 15: Colonel Mustard’s Sandwich Emporium hosts CribbagePalooza II at Mt. Carmel Veterans Service Center. 5:30-9:30 p.m.; $25-$35 includes sandwiches, barbecue and drinks. (Also, Feb. 21 brings a mustard-themed dinner party at the Emporium; $65 includes three wine-paired courses.)
Feb. 17: Fight Night at Cocktails After Dusk. 6 p.m. $25 includes three full-sized cocktails from the evening’s competitors and hosts, plus small bites.
Feb. 21: Pagmamahal Ng Lasa (For the Love of Flavor) dinner with Baon Supper Club at The Carter Payne. 6 p.m., $95 includes five courses and welcome drink; $20 more for Local Relic beer pairings.
Feb. 23: Sip With Schnip at T-Byrd’s Tacos & Tequila. Details to come; save the date.
Parting shot(s)
This is a throwback post to January, 2014, when I traveled to Kolkata and Darjeeling, India with a Springs-based nonprofit. They were teaching a business curriculum to a small group of villagers living in a high-altitude tea-growing region. I essentially embedded with them to report on their work, producing a large feature story for the Colorado Springs Independent at the time. This one I actually have my own digital record of, thankfully, since their archives are still dead; here’s a PDF link:
It’s one of my favorite stories I wrote for the paper. I also produced a photography exhibit with a fellow traveler when I returned home, which displayed at SPQR downtown at the time (now called Bosky Studio). Some of these photos were shown there; the others are among the hundreds of others that haven’t been seen outside of my Google Drive by many eyeballs.
As with all travel I undertake, I of course went looking for culinary adventure too. We didn’t get much time to ourselves outside of the work hours, but I managed to make it to a couple of markets, many streetside vendors, a tea shop and other kiosks along the way. And we made meals with our village hosts, including momo, a highlight. I also encountered many animals, some as food commodities, others as market guests (like a white horse I followed up narrow streets to Darjeeling’s main plaza), and some as temple residents or wallflowers (literally, in the case of some goats).
With its bounty of vibrant colors and gracious people, plus incredible food and drink pantry, India left it’s mark on me. (And my gut, as we all contracted Giardia and I lost over 10 pounds in just a few weeks.) India is a place like no other, powerful and profound. Hardship was very much a part of our journey as we worked in impoverished places, not visiting the posh, modern, wealthy areas. The air pollution was hard on our lungs and the bombardment of blight led to almost immediate compassion fatigue. You can’t help but a few people with what change is in your pocket, metaphorically. Still, you do what you can, and depart forever changed.