November 2021 :: Eating Out

November 2021

OFM Lit

Dinner For Two

FOOD & SEX

Tasty and Savory Cooking with

&

HOT LEI’D Island Getaways for the Landlocked State

KAY SEDIA The Queen of Tupperware NEW

DENVER

Sir EATING OUT

LGBTQ BAR

CANNABIS

JeffThe420Chef

The Denver Queer Dining Guide

S I D E E F F E C T S include an un usually H I G H T O L E R A N C E for F A M I LY M E M B E R S . @ 1 9 0 6 N E W H I G H S — 1 9 0 6 N E W H I G H S .C O M

TABLE OF CONTENTS VOLUME 45 NUMBER 08 NOVEMBER 2021

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OFM DRAG Trinity the Tuck Kay Sedia

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FROM THE EDITOR

OFM BREAKING Biden’s Infrastructure Bill Culture Wars

12

OFM HEALTH

Eating Out Without Losing Out Food Is Not the Enemy Batch Cook Your Way to Happiness

16

OFM CULTURE

Nicholas Peters Bond of Hell’s Kitchen Tamera Mowry-Housley of Baker’s Dozen Food & Sex: An Abridged History of the Unlikely Duo Chef Paxx Caraballo Moll Eating Out’s Chris Salvatore Worst Cooks in America’s Domaine Javier

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OFM DINING

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Remy Wines Jeffthe420Chef Sir: Denver’s New LGBTQ Bar LGBT: Lettuce, Guac, Bacon, Tomatoes Hot for Hapa & Get Lei’d at Adrift

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OFM ART Lachelle Borden

SERVING THE LGBTQ COMMUNITY OF THE ROCKY MOUNTAINS SINCE 1976 PHONE 303-477-4000 FAX 303-325-2642 WEB /OUTFRONTMAGAZINE.COM FACEBOOK /OUTFRONTCOLORADO TWITTER /OUTFRONTMAGAZNE INSTAGRAM /OUTFRONTMAGAZINE

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FOUNDER

PHIL PRICE 1954-1993

OFM STYLE

Food-Inspired Cosmetics Food, Sex, and Split Tongues Comfy Fashion

49

OFM CANNABIS CORNER

56

OFM THOUGHTS American Queer Life A Queer in Recovery

60

OFM LUST Possibly Maybe

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OFM LIT Dinner for Two

ADMINISTRATION INFO@OUTFRONTMAGAZINE.COM CO-PUBLISHER MAGGIE PHILLIPS CO-PUBLISHER ADDISON HERRON-WHEELER PRESIDENT JERRY CUNNINGHAM CHIEF STRATEGISTS JEFF JACKSON SWAIM, LANI LANGTON EDITORIAL EDITORIAL@OUTFRONTMAGAZINE.COM EDITOR-IN-CHIEF ADDISON HERRON-WHEELER EXECUTIVE CREATIVE DIRECTOR, MUSIC EDITOR VERONICA L. HOLYFIELD COPY EDITOR KEEGAN WILLIAMS CELEBRITY INTERVIEWER DENNY PATTERSON BREAKING NEWS REPORTER, PODCAST EDITOR RAY MANZARI WRITERS AMANDA E.K., ASH TREGO, ANGEL RIVERA, BRIAN BYRDSONG, O’BRIAN

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Out Eating

FROM THE EDITOR

For the past two years, OFM has produced issue after issue filled with hard-hitting content. Sure, there’s been plenty of fun stuff in there too, like music, movies, and fashion, but even a lot of those pieces end up having more serious messages behind the surface-level content.

And that’s a good thing—as queer folks, it’s kind of impossible to turn off the “political” or human rights-aware part of our brains just because we’re making or appreciating art.

We’re always working deeper themes and messages into our creations, or making sure we’re only stanning artists who are passionate about the community.

But every now and then, everyone deserves a break from the horrors of reality, and that’s why we’ve come up with this super fun, sexy, foodie, eating out issue for you. Sure, there are a couple news pieces and more serious topics, but for the most part, it’s just all about the good food, the sexual innuendo, and a fun, full-gloss world where food porn bleeds into risque shots of your favorite stars.

So, this November, sit back, relax, and indulge a little. Trust me, you’ve earned it. We’re all traumatized from COVID and the Trump presidency, and while it’s important to keep fighting the good fight, we all need to recreate and feed our faces from time to time.

Addison Herron-Wheeler

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OFM breaking

BIDEN’S

A R INF STRU TURE

C

BILL

by Ray Manzari

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Everything You Need to Know

A

s climate change continues to impact communities globally, with rising sea levels and record numbers of disastrous storms, policy makers have set their sights on America’s crumbling infrastructure.

Earlier this year, the Biden administration announced its sweeping, $2.5 trillion infrastructure plan that would focus on rebuilding and innovating some of the country’s decaying transportation, railways, buildings, and more.

In a bipartisan deal made in August, however, that budget was cut down to $550 billion, with major cutbacks to things that wouldn’t traditionally be considered infrastructure, such as in-home care for aging Americans and workforce training. Many of those provisions ended up in a separate spending bill.

The deal calls for investing $110 billion for roads, bridges, and major infrastructure projects, according to the summary. Included is $40 billion for bridge repair, replacement, and rehabilitation, according to the bill text. The White House says it would be the single-largest dedicated bridge investment since the construction of the interstate highway system, which started in the 1950s.

Some 20 percent, or 173,000 miles, of the nation’s highways and major roads are in poor condition, as are 45,000 bridges, according to the White House. The investments would focus on climate change mitigation, resilience, equity, and safety for all users, including cyclists and pedestrians.

The plan also allocated $100 billion for public schools across the nation. Thirty-six thousand public schools need HVAC upgrades; an estimated 54 percent of public-school districts need to update or replace multiple building systems or features in their schools, according to the General Accounting Office’s national survey of school districts.

Biden wants to build a “modern and more sustainable infrastructure” to move toward the country’s goal of a carbon-free energy sector in the U.S. by 2035. The plan includes new underground transmitters for wind and solar energy which would replace the older above ground power lines.

Climate change and the resulting rising sea levels are also concerns for Biden’s infrastructure plan. Earlier this year, Hurricane Ida hit the Northeast hard and flooded subway stations in New York and New Jersey. In Seattle, record-breaking temperatures melted portions of Interstate 5.

Floodgates and aquarium-strength glass have been added to some of New York’s subway stations in order to prevent further damage. While asphalt experts on the West Coast begin looking at alternative, more heat-resistant options for roadways. If more sweeping changes are to be made to the country’s infrastructure, federal funding will be necessary.

The bill has been held up in Congress, as both democrats and republicans try to agree on a budget.

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Colorado Health Network sponsored content

Fighting HIV One Meal At a Time Ensuring clients’ nutritional needs are met empowers people to focus on what is most important.

Unique to food banks and community pantries, CHN’s food bank works to meet the dietary needs of people living with HIV. The food bank shelves are stocked with high-protein, low fat, and high-fiber foods. Studies have shown that this type of diet works best with the antiretroviral medications clients are prescribed and is a step toward increasing their overall health. CHN’s food banks supplement clients’ grocery budgets by providing a minimum of seven meals per week, or one-third of the weekly caloric needs of an HIV positive individual.

Not long ago, Kai* reached out to us from a desperate place.

Kai had just been diagnosed with HIV, and, when they revealed that information to their family, they were kicked out. While Kai lived in temporary housing and worked to achieve their goals of stable housing and engagement with medical care, the Food Bank provided them with weekly meals that could be prepared from their temporary housing, which only had access to a mini fridge and microwave. After several months, Kai had been able to find a safe place to live, achieved viral suppression for their HIV, and found stable employment.

It might seem strange for a health organization to have food banks, but at Colorado Health Network, we believe access

FOR YOU R U N IQ U E LOV E

Y O U N G I N T H E M O U N TA I N S . C O M 3 0 7 0 B L A K E S T, U N I T 1 6 0 D E N V E R , C O 8 0 2 0 5

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to nourishing food is a critical part of managing HIV. Each regional office is fully equipped with a food bank to assist eligible clients in meeting their nutritional needs.

Ensuring clients’ nutritional needs are met empowers people like Kai to focus on what is most important: regaining stability to live their best, healthiest lives.

If you are experiencing food insecurity, call CHN to speak with a case manager for assistance. *Name has been changed for privacy.

School Boards Seek Help Addressing Threats from Parents

by Ray Manzari

OFM breaking

Culture Wars

“Parents and community members have been disrupting meetings and threatening board members in person, online, and through the mail in a trend that merits attention from federal law enforcement agencies,” the National School Boards Association say in a letter to Biden.

Typically, threats to school board members are handled by local law enforcement; however, the amount and level of some threats warrant federal intervention, the association say. It also asked for the Justice Department, FBI, Homeland Security, and Secret Service to help monitor threat levels and assess risks to students, educators, board members, and school buildings.

“As these acts of malice, violence, and threats against public school officials have increased, the classification of these heinous actions could be the equivalent to a form of domestic terrorism and hate crimes,” the association writes.

The association represents more than 90,000 school board members in 14,000 public school districts. The letter documents 20 instances of threats, harassments, interruptions, and acts of intimidation. School board members have received threats in person, online, and through the mail in almost every state across the county.

School board members are largely unpaid volunteers, usually former educators or parents who step up to help shape school policy, choose a superintendent, and manage the budget. Though, the current climate has forced many members to resign or not seek re-election.

“Whatever you feel about masks, it should not reach this level of rhetoric,” says NSBA Interim Executive Director Chip Slaven.

G

roups of angry, conservative parents have been making their concerns known since the re-opening of many U.S. schools following the height of the COVID-19 pandemic.

As many school boards have issued mask mandates, parents have assembled in protest bearing signs and t-shirts reading “I don’t co-parent with the government.”

But these “culture wars,” as they’re being referred to, go deeper than just masks.

Parents of Los Alamitos, CA descended upon their school board after one teacher asked his students their preferred pronouns. In many states, parents are showing up in numbers to school board meetings to fight the use of critical race theory, which aims to teach students about race and racially biased systems within the U.S. In light of these parental protests, a group which represents school boards has reached out to President Joe Biden to ask for federal assistance in investigating some of the more violent threats they are facing.

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OFM health

Eating Out Without Losing Out

by Zachari Breeding, MS, RDN, CSO, LDN, FAND

E

ating at a restaurant is one of the greatest joys for many people who cook most of their meals, work busy jobs, or just want a fun and relaxing night out. “Dinner and drinks” are a common date night for many couples as well, but what happens when the fear of eating takes over? So many people with digestive issues or special dietary needs have way more to think about before going out to eat.

As a celiac, accidentally being slipped some gluten in my food can take my night from great to terrible. Certainly, dealing with high blood pressure, diabetes, irritable bowel syndrome, or any other medical concern that requires a change in diet can make eating out stressful, and sometimes too much to deal with. But folks in this situation can find the freedom to go out without avoiding something that is fun, relaxing, and brings them joy. It just takes a little preparation and know-how.

When someone is diagnosed with a condition that requires a diet change, most doctors start with the “do-nots”: don’t eat this; avoid that, these ingredients might be hidden in these foods so watch out, etc.

Admittedly, even some dietitians engage in similar recommendations.

This could not be more harmful to reducing the fear that results from a new diagnosis. Instead, focus on the foods you can eat.

Some of these foods might even be new foods you have never tried, so enjoy the exploration! Just because a condition creates a laundry list of foods that you are better off not eating doesn’t mean there isn’t a list just as long of foods that you can enjoy without any negative symptoms as a result.

Peruse the menu online ahead of time to make sure you can enjoy multiple options at a restaurant—not just one or two. There are even apps, such as Biteappy or Find Me Gluten Free, that will show you safe places to choose your next outing. Most importantly, make sure you know the ins and outs of your condition by speaking with a medical provider.

“As a Type 1 diabetic, I try to find places where carbs are featured less so portion control becomes less of an issue,” says Toby Levin, who has had the condition for more than 30 years and works closely with his endocrinologist.

Another school of thought comes from Beth McVicker, who states, “having chronic acid reflux means I have to make sure Mexican restaurants can serve my favorite foods without all the spice.”

Speaking to the server, restaurant manager, or chef can be a way to find out whether or not an item contains a potential allergen or intolerance.

Nowadays, many front and back-of-the-house staff are comfortable clarifying ingredients to make their customers feel welcome and safe.

Another option is to ask if delicious substitutes are available. For example, I always make sure gluten-free buns are available at pubs and breweries so I can enjoy a burger.

Remember that the main reason we eat out is to have fun, socialize, and satisfy our cravings for something delicious that we don’t have to cook ourselves. Though it can be a pain, a little bit of homework goes a long way to ensure you don’t accidentally eat something potentially harmful to your body. Everyone is entitled to the experience of dining out, with or without dietary needs. Having an unforgettable evening, in the good way, can be easy when you utilize the right tools to ensure you have the knowledge needed to make food choices that are delicious, appropriate for you, and have you going back for more.

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FOOD

OFM health

Tales of a Fierce, Fat, Fit, Femme

is not

THE ENEMY

S

by Addison Herron-Wheeler

ociety has really done a number on us when it comes to food, and I’m not just talking about those of us who can use “fat” as a reclaimed term. It’s an issue for all of us, whether we are sensitive about food because we think we eat too much of it, too little of it, too infrequently, too frequently; we’re too picky or too food-loving; too healthy, or we indulge too much.

It’s really ridiculous when you think about it. Unlike alcohol or drugs, or even sex, every single one of us need food on the daily just to stay alive. Yes, food addiction is real, but it’s a complex addiction because no one can just quit food cold turkey. And it’s precisely this balance that makes a healthy relationship with food so elusive.

This past year, I’ve been dealing with a taste issue left over from a very mild case of COVID. It started with the inability to taste, like most COVID patients, for longer than is usual after a cold or flu, and then morphed into my taste coming back, but different. All of a sudden, things that I practically lived on, like coffee and cilantro (I’m a huge Mexican food fan), became entirely unpalatable and disgusting. Smells that used to fill me with seasonal euphoria, like brewed coffee, burned cannabis and sage, or blowing out a candle, now just smell like burnt rubber.

Through this struggle, it’s hard not to have unhealthy feelings about food and eating pop back up. For instance, the first thing a lot of people say to me when they hear about it is, “Wow, I’m jealous. I wish food tasted awful to me!” or “Wow, you’re going to lose so much weight!”

First of all, how heartbreaking is it that people are literally jealous that food tastes awful to me! And second of all, any time a plussized person hears something like “Now you’ll finally lose weight,” their deepest fears about their inadequacy due to their weight are confirmed.

But the worst thing is, I also have these thoughts. It’s hard for me not to hear a little voice whispering in my ear that it’s good if certain foods don’t taste right, and that it’s for the best because I’ll eat less, and that if the smell of food is unpleasant, great, I won’t have as much of an appetite. And now that my sense of smell and taste are slowly returning to normal, that little voice is a little disappointed, although the rest of me is rejoicing.

So, what can we do about this impossible pressure around food?

Well, if I had the answer, I’d probably be some kind of dietary superstar instead of working where I am, but I can try and share this little bit of wisdom I try to keep with me. Food and eating are forms of self-care, so try and eat in a way that both treats yourself here and there but also honors your nutritional needs. And above all, get stoked on good food and good flavor profiles. Like so many other things, COVID has shown us that everything in life can be taken away, so keep eating, and love every bite.

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OFM health

Tips and Tricks

Batch Cook Your Way to Happiness

by O’Brian Gunn With snowy weather on the way, you may already have the beginnings of a resiliency plan to beat the winter blues. Cooking is a great way to distract yourself from sunlight’s diminishing returns, learn something new, and try new flavors. If you don’t always have the energy or funds to try new recipes, trying a new cooking style could satiate your needs in more ways than one. Here are a few introductory tips if you want to explore batch cooking.

Realize Batch Cooking’s Many Benefits

Start Your Cooking Session With a Plan

To make the most of batch cooking, it helps to understand its advantages. For one, buying ingredients in bulk reduces your food costs over time. Batch cooking is also an easy way to eat healthy meals, especially if you don’t always have the time or energy to cook nutritious recipes.

Another significant fact about the cooking method is you save time in the kitchen.

Rather than several cooking sessions, you spend one day cooking all your meals for the week.

See what ingredients you already have that would go great with large meals.

Then, explore batch cooking recipes with ingredients you already have. The Supercook app can give you some ideas for recipes according to the items you have and your dietary preferences. You can use the resource as a starting point for batch cooking meals and your weekly grocery list. Don’t forget to make space in your freezer before you throw down in the kitchen.

Get the Right Equipment Thankfully, you don’t need special equipment for batch cooking. However, you will need large pans, freezer-friendly storage containers, a cutting board, a sharp knife, and food labels. You could also use a stockpot and slow cooker. Review the recipe before you start cooking, so you know you have the right equipment and a large enough pan.

Prepare Your Ingredients First Once you’ve got your recipe, cut, measure, and weigh all your ingredients first. This saves you a lot of time and keeps things moving in the kitchen. You’re also less likely to get distracted and have too many things going on at once if you prioritize preparing your ingredients before anything else.

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Clean as You Go Another reason to prepare your ingredients first is so that you have an easier time cleaning as you go. Because you’re cooking a large amount of food, you could have a lot of dishes to scrub when you’re done. Cleaning bit-by-bit cuts down on the task, especially if you want to cook several recipes in one day.

Let Your Food Cool Before You Freeze It After finishing a batch of meals, let everything cool before storing containers in the freezer. You don’t want to risk hot food raising the temperature inside the freezer, which could ruin frozen foods.

Double-check whether you can freeze all the ingredients you used in a recipe. While you wait for everything to cook, you can create labels for your meals. Note the date, number of portions, and recipe.

COMING SOON “The most ‘extra’ Christmas event in town...

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Cook Your Sides Fresh Usually, you’ll batch cook main entrees and save the carbs for later. If you want a side like pasta or rice, it’s better to cook it fresh. Aim for quick and healthy sides, so you don’t spend too much more time cooking.

NOV 18 – JAN 2

Organize Your Freezer While batch cooking saves you time, it also takes up space in your freezer. To avoid wasting money and food, create a system that ensures you enjoy all your hard work. One vital reason to use labels is so you know how old meals are. Rotate older meals to the front, and keep newer ones in the back.

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Batch cooking can be a great habit to develop in the colder months. Happy cooking!

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OFM culture

Hell’s Kitchen Extraordinaire Nicholas Peters Bond

by Denny Patterson

A

Photos courtesy of Nicholas Peters Bond

fixture in the New England culinary scene with more than 15 years of experience, Nicholas Peters Bond has a deep understanding and appreciation of North Shore cuisine. Combined with his natural creativity and extensive training, he can transform classic recipes into delicious, unique, and revolutionary dishes.

Even just going there was a big step for me because I was kind of a homebody before. I don’t love to fly; I was not very independent, and I was afraid to go out there. Just taking the step to do that was a big deal for me, and that only around seven years ago. I felt like if I could do that, I could pursue other things and not have as much anxiety doing so.

Peters Bond began Kitchen to Aisle Catering & Events in 2018 with his business partner, Meghann Basque, but before that, he was introduced to the world by competing on the 14th season of Fox’s hit cooking reality competition Hell’s Kitchen. Dodging the screams and insults of Chef Gordon Ramsey, he placed in the top five, and later returned to Season 17’s All Stars edition where he competed as a finalist.

We all know that Gordon Ramsay rules the kitchen with an iron fist. What were you feeling when you first met him?

Always humble and sincere, Peters Bond gained valuable insight from his time on television and eventually hopes to move into a career in food media. Most recently, he competed on Food Network’s Chopped Sweets and started his YouTube Channel, Commanding Your Kitchen.

OFM connected with Peters Bond to talk more about his time in Hell’s Kitchen, how his passion for cooking began, if being openly gay has ever affected his career, and how Kitchen to Aisle once catered a dinner for The Real Housewives of New York.

We were first introduced to you when you competed on Season 14 of Hell’s Kitchen, and you later returned for Season 17’s All Stars.

Overall, what have you taken away from your experience on the show?

I think Season 14 was probably the pivotal point in my career, when I decided what I wanted to do, and I took away from Season 14 a better sense of independence and more confidence.

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When I first met him, he’s very stoic, so he was a little intimidating. I was kind of starstruck because you can tell how confident he is, and he has such a big presence about him, but he was cool. I didn’t really get the brunt on either season, so I don’t think he was as bad. Maybe I just didn’t get yelled at as much as some other people. I think he has softened up over the years a little bit.

If you had an opportunity to compete again on Hell’s Kitchen, would you?

Yes. I'm a sucker for it. The first time was very anxietyinducing, and I said, “This is a once-in-a-lifetime thing; I am never going to have the opportunity again.” Then I did have the opportunity again, and I was like, “I can't pass the opportunity.” They told everyone that it was going to be different this time on All Stars, but I was like, “Was it that different?” But yes, I would do it again. It’s a good opportunity that I could pass up, but I don’t think I would want to.

What are some of your absolute favorite dishes to cook?

Ironically enough, I really do enjoy cooking risotto and scallops. Not necessarily in the same dish, but I do find something very satisfying about searing, not just scallops, but a piece of fish. Whenever I did work in restaurants, I was always on the sauté station, which is basically fish and a couple other pasta dishes or something, but I was usually always on that station, and I became super passionate about it. There is just something very satisfying about a perfectly crisp crust on a piece of fish, crispy skin salmon, or a seared scallop.

Has being an openly gay man ever affected your culinary career?

That’s a good question. I have only been asked this once before. I came out at 21, and that is basically when I was going through culinary school, so I was in the restaurant

OFM culture

industry. There’s a lot of different people from different walks of life in the kitchen and restaurants, so I never felt like an outsider or that people were treating me differently because I was gay. That is why I love the culinary world and hospitality industry. It is usually very accepting.

I worked in Cambridge, which is a very liberal city close to Boston, and it has a really good food scene. I was at a restaurant called Harvest, and I was pretty much accepted.

I had a lot of fun. Outside of my job, maybe there were jokes and things that were made, or inappropriate humor, but that was generally used all around anyways, not just because I was gay. So, no, not really.

When I came out, I was also working for a gay, female chef, Mary Dumont. She had been on The Next Iron Chef, and she was on Iron Chef America before. She is someone I really look up to. She is a person that is openly gay, in a relationship, is the executive chef of a restaurant in a big food city in Massachusetts, and she is super successful.

You had the opportunity to cater a dinner for the Real Housewives of New York. Can you talk more about that?

I did! I was shook! Honestly, I was more nervous about that than going on Hell’s Kitchen. I watch New York and Beverly Hills mainly, so when I heard that they called us, I was like, “There’s no way.” I was freaking out. My business partner was eight-and-a-half months pregnant, and she was like, “I’m going to that event! I don’t care if I give birth there!” It was a lot of fun, and they were all very nice. Of course, they were doing their thing. Screaming, crying, it was like watching an episode of the show. It was nuts, but they were really chill and thankful. outfrontmagazine.com 17

Photo by Cory Osborne via Hulu

OFM culture

THE HOSTESS WITH THE MOSTEST

H

ave you checked out Hulu’s newest baking competition series Baker’s Dozen? Trust us, it’s a real treat!

Co-hosted by actress Tamera Mowry-Housley and former White House pastry chef Bill Yosses, passionate, amateur bakers go head-to-head against seasoned professionals for a chance to win the coveted Golden Rolling Pin and a cash prize. Competing in weekly challenges and making everything from cakes and pies to tarts and custard, this fast-paced series will determine the best baker of all. We promise there is no shortage of mouthwatering, eye-catching creations.

Mowry-Housley, best known for her role in the hit 90s TV series Sister, Sister in which she starred alongside her reallife twin Tia Mowry-Hardrict, took some time to dish on this sweet new program with OFM. In addition, she talks about her own passion for cooking, how her family found peace in the kitchen during lockdown and quarantine, and what workout tips she recommends for those hoping to improve their health and wellness.

You are a host of Hulu’s new competition series, Baker’s Dozen. What makes this show worth checking out?

I would have to say it definitely addresses the stigma that you have to be a professional baker to be a great baker. I love seeing home bakers compete against professional bakers and sometimes kick their you know what (laughs). That’s pretty cool.

What has it been like to host alongside former White House pastry chef Bill Yosses?

He is a dear friend of mine for life! We naturally have this amazing chemistry, and we got along so well. He is funny, sweet, kind, and he knows his stuff. It was so much fun.

Tamera Mowry-Housley

by Denny Patterson

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then when I was 16, our mom said, “OK, now it’s time for you and your sister to make an entire Thanksgiving meal.”

The pressure was on, but we did it, and she was right there helping us along the way.

Is it true that you are a breakfast queen?

Yes, I am! My children have dubbed me the breakfast queen because they say I make breakfast better than their dad, and their dad is an amazing cook. He is fantastic. When they told me that, I was like, “Hey!” They said I just know how to make pancakes, and they like mine better. I think they are fluffier, and I make better shapes with them, but I think that may be my baking background. Again, it’s that mixture, but they also say they like my bacon better. I don’t think Adam really lets the grease drip. I like to put my bacon in the oven.

I don’t cook it in a pan; I bake it at 400 degrees for about 15-20 minutes. Once you take it out, let all the grease seep out, and wait until it’s very crispy, but it still has to be warm.

Again, it’s the timing.

You say you found peace in the kitchen during lockdown and quarantine. Can you talk more about that and sharpening your cooking skills with your family?

I feel like it gave us all something to do. When you have young children, their creative mind is always going, and they could get bored with something rather quickly. With the pandemic, we had phase one, phase two, phase three, and after a while, they were bored, but in the kitchen, everyone was together. It was something that we can all do as a family, and when they are with us and learning new things, I found that they were just having more fun.

My son, who is 8, now knows how to make breakfast, lunch, and dinner for himself. He knows how to make French toast, bacon; he makes his own hot dogs, and this child can grill a steak in a black skillet with butter, rosemary, and garlic. He’s 8. He can make his own lemonade, and it is fire.

It’s very good.

Not only do you eat foods that make you feel good, but you exercise six days a week no matter where you are.

What keeps you motivated?

When I was younger, it was vanity. Now, I will say half of its vanity—when you look good, you feel good—but it’s all about health. Health is wealth. At one point, my cholesterol got really high, and I remember the doctor looking at me going, “How old are you?” He was like, “You are too young to have this high cholesterol. We might have to put you on medication.” I was like, “No, I don’t want to be on medication.” He said, “Well, I guarantee you, if you start working out, exercise, and lose 10 pounds, it will be fine.”

And it was. I always knew food is medicinal, but when I actually experienced it for myself, how my body can naturally heal itself of certain things, that’s when I was like, “OK, it’s time to start taking care of yourself.” I feel so much better. Literally, I feel better from head to toe.

OFM culture

Usually, I just host a show, but to be able to host, judge, and actually take part in eating everything, it was awesome.

Are there any favorite behind-the-scenes moments you would like to share with us?

Me teaching Bill how to have comedic timing. He is funny on his own, but when you’re given a script and you have to know the timing, it was funny. He got it though; he was a very quick learner. Plus, he knows fluent French. I studied French in high school, and I tried to brush up my French with him, and he definitely put me to shame. However, I did learn some new words like “mise en place.”

Are you a baker yourself ?

Yes, I am, which is why the show initially intrigued me. I love The Great British Bake Off, and when they said that this is kind of the American version, or a different type of take on it, I was so excited. I have been baking ever since I was 16, and it’s because my mom used to always bake these yellow cakes.

You know, the kind you buy in the store with the chocolate icing. I loved them so much that I wanted to learn how to do it on my own.

When my sister and I moved out, she would always cook, and I would always bake. I would always do the desserts. Baking became a way of showing my love to other people.

Did you learn or pick up any new baking tips from either Bill or the contestants on Baker’s Dozen?

I did in the sense that, Bill said, if you are going to bake something and you want people to be impressed by it, like if you are baking a cake with, say, cookies on top of it, bake the cookies. Just bake everything. Don’t go and get the store bought cookies to put on top. He was like, finish it out. Make everything from scratch, and it will make everything that much better. Freshness is key, and you want things to taste really fresh.

Then the word that I said in French before, “mise en place;” it is very important to have your mise en place, which is basically having all your ingredients and everything you need already in front of you. Bill is very particular about the space that you are baking in. Make sure it’s clean and precise because baking is about science. You want to make sure that you have everything you need. If something doesn’t work out and you have to redo something, timing is everything. So, you want to make sure everything is within reach.

When and how did your passion for food and cooking begin?

My mom is an amazing cook, and I started to become curious when I was around 10 or 11. I wanted to learn how to make pancakes and scrambled eggs. My mom used to always make them, and when she taught me, I was like, “This is actually pretty easy.” It’s not hard, and I love food. I love to eat. So, learning to cook and being able to have what you want whenever you want it, if you know how to do it, it’s better than sitting there waiting. That’s when it started, and

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OFM culture

Food and Sex An Abridged History of the Unlikely Duo

by Keegan Williams

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Y

ou’re having dinner with a new partner, immersed in conversation, making prolonged eye contact.

They look so sexy in everything they do; every dab of a napkin to their mouth or gnaw from a bite of food feels primal, almost like foreplay.

You play footsie underneath the table, smiling to one another as if it’s an inside joke. Sharing the dessert at the end feels like a dance between your utensils, mutually giggling when your forks clash. The tension is palpable as you finish those final bites, and both of you are stopping yourselves from ripping the other’s clothes off over the lust-filled build up.

Food and sex have had an intwined relationship through history as two basic drives for animal behavior, needed to sustain themselves and continue their species.

One theory is that food among chimpanzees was used as a trading tactic: Male chimps offer meat they have hunted to female chimps as a way to secure a mate, called the “meat-forsex” hypothesis. Many have used this hypothesis to construct narratives around human behaviors and dating rituals.

In practice, scientists are somewhat divided on this theory and if or how it translates to human behavior. PLOS One

Southeast Asia, South America, and the Indian subcontinent.

That is to say, it basically blew up and became a worldwide fascination after a certain time.

Today, we have wavering perspectives on aphrodisiacs and their validity, but there are certainly some herbs that have been proven to affect libido, spermatogenesis, and sexual health and performance. A Pharmacognosy Reviews study explored a variety of herbs claimed through history to be herbal aphrodisiacs and found that many of them, to varying degrees, did in fact scientifically show aphrodisiac potential.

Though often times, research mostly notes that many foods and beverages we commonly associate with sex is likely more in our heads, though that doesn’t mean it isn’t “real.”

Food and drink, like chocolate and red wine, are often synonymous with romance and sex in the same ways red roses, or lighting a fragrant candle, or a slow and steamy 90s R&B track, might inherently just get folks in the mood because of our natural associations with those things and sex.

And regardless of the validity (or heteronormativity) of the meat-for-sex theory, it is impossible not to observe the subtle link between food and sex in our lives.

Maybe it’s a flirt-filled meal preceding the act, or a mutual, post-coitus idea to call for delivery and refuel together on the couch, either acting as an extension of sharing intimacy and our intrinsic human needs with one another.

OFM culture

published a study in 2009 looking at chimpanzees over a 22-month period, with the results overall strongly suggesting wild chimps exchange meat for sex.

However, one 2010 study from the Journal of Human Evolution reviewing the meat-for-sex hypothesis says it doesn’t act in accordance with chimpanzee behavioral ecology because female chimps aren’t very selective, essentially requiring little to no incentive to mate, and because meat-for-sex exchanges likely will not provide any reproductive benefits to either partner.

The study also notes that, when these exchanges might occur, they are so rare and different in nature from exchanges among people that human sexual bartering should be considered a separate trait, one we don’t trace back to evolutionary chimpanzee behaviors.

Though, apart from evolution or theories attempting to trace exactly why, it’s still undeniable that our society has connected food and sex, and one notable, and still prevailing, idea that unites the two is aphrodisiacs.

Aphrodisiacs are food, drink, or drugs that arouse sexual desire, stimulate genitalia, or enhance erotic pleasure. They’re so prevalent today, you’ll often see an ominous sex pill behind the glass at gas stations or possibly a sex-enhancing edible at your local dispensary.

But medical texts date back to ancient times, from a variety of cultures, each proclaiming the sexual benefits from a multitude of foods, herbs, and more.

The word itself comes from classic Greek and the goddess Aphrodite of sexual love and beauty.

Candidly, the deeper you go on the exploring root word, the less fancy and more grotesque and bizarre it gets, but: Her name comes from “Aphros,” the Greek word for “foam,” alluding to her origin story that she was “born from the foam” created when Cronus (Zues’s father) cut off Uranus’s (Cronus’s father) genitals and threw them into the sea.

Quite the origin story, eh? If I had to learn the truth, you do too!

Some cultures didn’t stray too far from the Aphrodite’s less subtle, more literal origin tale in what they considered aphrodisiacs, though, saying animal testicles, eggs, phallic-shaped foods, and more were key links to enhance sexual performance and fertility.

A study published this year in the Journal of Global History points mainly to the first origins from the ancient Mediterranean world and medieval Islamicate medicine, though they indicate our modern conception of aphrodisiacs likely comes more from medieval Islamicate medicine over anything else from those earlier days.

The study also notes that aphrodisiac products were subject to a massive geographic spread, between the 16th and early-20th centuries, effectively merging the knowledge and aphrodisiac substances between the ancient Mediterranean, the Islamicate medieval world, and early modern Christianate societies, along with those created in 19th century French, English, and German interactions with cultures of Africa,

Be Be Who who

You youWana wana

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OFM dining

WIN Flavor, Distinction, and Queer Visibility

REMY WINES

by Ash Trego Photos by Zachary Goff

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OFM dining

INE AHH THE GREAT PACIFIC NORTHWEST! CLEAN OCEAN AIR, LUSH GREENERY AS FAR AS THE EYE CAN SEE.

This gorgeous maritime portion of our country—where salmon bakes, orcas, and Frasier all hail from—has so much more to offer than just all that.

In the heart of the extraordinary state of Oregon lies a truly special winemaking community at the center of which is the city of McMinnville, seat of Yamhill County. Amidst the picturesque setting of this scenic area are many alluring attractions including the Evergreen Aviation and Space Museum, Robert Hugh’s Spruce Goose, a food scene that will knock your socks off, and some truly world-class, wine-making operations. Sharing a climate not unlike that of the world-famous Burgundy region of France, this area is home to some of the best wine producers nationwide, and Remy Drabkin is right up there.

This young woman is certainly one who is a leader and someone we should all strive to be more like. Remy grew up in McMinnville, where she and her family still reside. It was during a time when the anti-LGBTQ legislation was coming through Oregon. She told me that when she was in middle school, and her brother had already come out as gay, that she, too, came out, and that their parents, who were always involved in civil rights, taught them at young ages the importance of civil responsibility.

Her love affair with wine started when she was just about 8 years old.

“I loved getting to make big messes with all my friends and all the good food we got to eat,” she says. “And I loved the transformative process of taking something so very raw and turning it into something beautiful, and all these people gathered around such a beautiful thing.” outfrontmagazine.com 23

“Anytime we’re all in the cellar when everybody erupts into uproarious laughter, that’s always a good thing,” Remy adds, recounting a time on the sorting line when “Bohemian Rhapsody” came on, and the whole staff started singing perfectly self-assigned parts, in sync.

“Our cellar master even knew that the word [in “Bohemian Rhapsody”] is ‘Bismillah,’ and it was amazing to see this group of people fall in sync and collaborate to have fun while making wine,” she says.

Having a predilection for old-world style Italian wines, Remy is known for her unique selection of varietals. Some of this year’s releases will include Black Heart (traditional methode blanc de noirs) Gold Star, (Remy’s take on the Super Tuscan) Chardonnay (under the black heart series like the above, new to Remy and coming soon), as well as her Italian classics like Lagrien, Nebbiolo, and Sangiovese.

When this multi-talented vintner is not in the cellar or out amongst her vines, she is very much involved in her community, from attending town meetings to being on the town council. She is the director of the Oregon Wine Board, where she serves on the Education Committee, and co-founder of Wine Country Pride, which brings Pride celebrations to rural Oregon and creates scholarships and learning opportunities for her community at large.

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Remy continually invests in building a diverse, equitable, and all-inclusive community. Fundraisers, festivals, salmon bakes, music, art, and more are all around this cherished community as a place for all to live, work, and play.

I asked Remy what her favorite wine of all time was and what she loved most about it. Her answer, as honest and clever as she, “Champagne. And, drinking it.”

There is a hotel in downtown McMenamin’s that is three stories high. On the walls of this establishment, there are written wine tasting notes from patrons long gone by. Some are silly, and some are like a beautiful little poem. Remy tells me that there is one written on the wall of the Remy Winery that goes something like this:

“We are what we repeatedly do.

Excellence, then, is not an act, but a habit.”

-Aristotle Until next time I am in McMinnville, I would like to raise a glass to Remy and all of her team for being such an important part of not just the wine making community but the community of humankind and for setting such a great example of what we are all capable of if we set our minds to bettering the world around us. Cheers to you, Remy!

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JeffThe420Chef

OFM dining

Cuisine with a Cannabis Twist

C

by Denny Patterson

hefs continue to make great strides in the field of cannabis cuisine, and Jeff Danzer, aka JeffThe420Chef, is ahead of the game.

Dubbed “The Julia Child of Weed” by The Daily Beast, Danzer works with cannabis in ways that no other chef in the world does. What initially started as a hobby turned into a full-time career after he redefined the cannabis consumption experience by creating “Tasteless” cannabutter and cannaoils, and FreeLeaf, a culinary cannabis that mimics the taste and smell of familiar herbs and spices like oregano, rosemary, thyme, and cinnamon.

Danzer is dedicated to improving the lives of others who choose to medicate with cannabis. In addition to releasing a best-selling cookbook, The 420 Gourmet, which includes full details on how to infuse cannabis in cooking, he also pioneered “layered microdosing” and created the popular THC Calculator app to help home cooks and chefs determine the approximate THC and CBD dosage of the edibles they make.

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When did cannabis enter into your cooking?

We had a family member who was diagnosed with terminal brain cancer. He wanted to medicate with cannabis, but he couldn’t smoke it, and he didn’t want edibles because of the taste. This was a huge challenge because nobody has ever made edibles that did not have that weedy taste in it. It took me about a year-and-a-half to figure it out, but unfortunately, he never had a chance to try it. He just had to put up with my experimentations and different variations to get to that point, but it’s funny how I figured it out. I made a batch of cupcakes and ate one, and the next thing I know, it’s 2 a.m. and I’m at the Duane Reade across the street from my apartment building wearing flip flops, torn sweatpants, and basically my sleep sweatshirt. I was in the snack aisle and I’m like, “What am I doing here?” Then I was like, “Oh my God, I am so high.” I figured out how to make tasteless cupcakes.

Why is cannabis so important to you?

Cannabis has always been a way for me to cope with anxiety, to chill, and block out all that static fuzz that tells you how you should be, how you can’t be ... I am gay, and growing up gay in an Orthodox Jewish community was very difficult. So, one of my coping mechanisms was cannabis.

When I smoked, I wouldn’t really care about what anybody was saying or thought about me.

What is the best part of cooking with cannabis?

I think part of it is really being able to make whatever I want at any time. Not just for myself, but for friends as well.

When people say, “Hey, I am having a hard time sleeping.

Can you make me something?” I’m like, “I will make you a batch of brownies; they’re called Bedtime Bites,” but then, I am going to teach you how to make them yourself and how to dose them properly.

How do you teach people to make these things for themselves?

The first thing I will teach is how to clean the cannabis, so they can make great-tasting cannabutter and canna-oil that is 100 percent clean, then teach them how to dose it.

I have also developed a calculator, which is free on iOS and Android. It’s called the THC Calculator, and it will help you figure out just how potent your cannabutter or canna-oil is, then you can dose your recipes either by the drop, teaspoon, or tablespoon. If you know how potent pure canna-oil is and you know that one tablespoon of your canna-oil is going to be 45 milligrams or 150 milligrams, you can take that amount of oil and substitute it out for an equal amount of oil in a recipe.

Photo courtesy of JeffThe420Chef

OFM dining

OFM had the opportunity to catch up with Danzer and talk more about how he fell into this profession, his favorite foods to make, and the lessons he teaches students in his series of classes, “The Art of Cooking with Cannabis.”

As the author of The 420 Gourmet: The Elevated Art of Cannabis Cuisine, which recipes or dishes are your absolute favorite?

I love doing things that are a little different. For example, the Hazy Thai Wings, which taste exactly like pok pok wings. Pok Pok is a Thai street food restaurant in Portland, OR, and they make these incredible wings.

On the sweet side, we have our Canna Apple Roses and Canna Mango Roses, which are basically these little pastries that are made with either apples or mango, or both, and they look like roses. They are truly delicious.

You also teach a series of classes called "The Art of Cooking with Cannabis" in medical and recreational states. What do you hope students take away from your classes?

My mission is very simple—to make cooking with cannabis simple and easy for everyone, and that's what I hope students take away. There is a lot of fear and trepidation when it comes to cooking with cannabis. I am going to teach you how to clean your flower, which everybody should do. That is an improper way of doing things. What you really should be doing is working with the plant, respecting the plant, and figuring out how to use the plant as an ingredient.

What do you think the future holds for the cannabis industry?

I do think that restaurant establishments are definitely on the horizon in every state, but I also feel like we are going to start changing it up by offering products like culinary cannabis where you will be able to cook with it yourself and feel comfortable. Comfort is a big part of this, and people are excited about the newness that we are bringing to the table. They feel good that it’s happening, but they’re still kind of uncomfortable. I am trying to make everybody comfortable with it. outfrontmagazine.com 27

OFM dining

SIR

Photo by Hunter Munnerlyn

Father-Son Duo Opening New LGBTQ Bar in Downtown Denver

by Keegan Williams

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T

rey Stewart, co-owner of Denver’s newest LGBTQ bar, Sir, is situated front-and-center as his Zoom camera pops on, part of Denver’s skyline peeking through the window behind him.

“I’ve been here the last four days, and I’m going back to Dallas tomorrow, and then back here again next week,” he says. “It’s an easy flight though, so I don’t mind it.”

It’s a busy, back-and-forth time in late September, as Trey and his father, Tyler—current business partners at their Dallas bar, Mr. Misster—are gearing up to open their brandnew, LGBTQ bar, Sir, in Downtown Denver at 1822 Blake St., where Vesta operated for more than 20 years before shutting down due to the COVID-19 pandemic.

Back in 2019, before Mr. Misster opened, Trey went out with his friends in Dallas and consistently struggled with finding an LGBTQ spot where they could go and feel comfortable, a place that accurately represented their proud, exuberant, queer community. He approached his father, who owned restaurants through Trey’s childhood and knew the ins and outs of running a business, with a new idea.

“I just knew what kind of environment and space I wanted to make, so I really went to him and I was like, ‘Listen, I have this idea—I’ll go with or without you—but do you wanna do this with me?’ and he was like, ‘Yeah, sure.’”

Soon after, Mr. Misster was born as a father-son business venture, aimed to provide a new space to better represent the Dallas LGBTQ community.

Trey recounts the experience of running an LGBTQ business with his father graciously, cementing his gratitude to share this part of himself with a supportive parent.

“It’s very cool because I know I’m in a fortunate position, to where I have such a supportive father, and I’m very grateful for the way our relationship has grown doing this,” Trey says.

“I feel like I can tell him anything, and he truly is my best friend, to where he does know every facet of my life.”

Though running an LGBTQ bar with his father sometimes comes with its own surprises, and Trey says he is occasionally taken back by how comfortable his father has become as an ally to the queer community.

“My dad has, like, this gaggle of gay friends now that goes out with him. I’m like, ‘What?’ And he knows what poppers are, and someone told him what a top and bottom is … So it’s an adjustment to say the least, because I think, especially being, you know—when you’re in the closet and then you’re trying to hide, and then they just like, know the gay dictionary, it’s like, ‘Who taught you that?’” Trey laughs.

As they continued operating Mr. Misster in Dallas, Trey visited Denver for the first time and immediately felt at home.

Not only that, but he also saw that the LGBTQ community in Denver felt similar to the one back home in Dallas, which boasts one of the largest LGBTQ populations in the country and an environment Trey says is comfortable enough to “walk down the street and hold a boyfriend’s hand” as a man, which isn’t necessarily the case in other Texas communities.

“I’m more the ideas man, and [my dad is] more of, like, onpaper kind of guy, so I said, ‘I found this. I love the city; I found the space; it looks like it could work out cost-wise; we

can afford to do it, like, what do you think?’ He’s like, ‘Yes.’ So, it’s a good, mutual collaboration, but we kind of both have our lane so it works well from that aspect as well,” Trey says.

Trey says that the nature of the business being family-ownedand-operated seeps into the culture of Mr. Misster, and he hopes to offer the same experience at Sir, creating a space for customers to feel at home, a place to go that encourages a safe and communal feel.

He recounts the first year operating Mr. Misster, with customers coming in around the holidays and asking if they would be open.

“There are people that don’t have somewhere to go home for the holidays, and that space becomes their home, and they build that relationship with bartenders, and so having that safe space has become very important for me.”

The main thing Trey was looking for in a potential venue was visibility and the potential to build something that didn’t yet exist in Denver. The building is just blocks from Coors Field, where Trey saw a slew of other young people living, just not an accessible LGBTQ space for them to thrive.

At 4,500 square feet, the new space is twice the size of Mr. Misster in Dallas, and the Stewarts plan to put it to good use, hoping to appeal to the many different folks in Denver and what they might want from the bar through the afternoon, evening, and late at night. They built the space strategically to offer a dinner service and happy hour for the earlier hours to highlight their full kitchen and food menu, but they also wanted the ability to transition Sir into a more bar-club feel as the evenings progress.

Sir will begin operation at 4 p.m. to 2 a.m. Tuesday through Friday, with an earlier opening time, 11 a.m., on Saturday and Sunday, closing on Mondays. The bar will feature a DJ booth, and they plan to have drag brunches over the weekend.

Trey also recognizes that, as a business owner, it is up to him to set the culture of the space he is creating, with many LGBTQ spaces ultimately catering to a narrow segment of the community, leaving other queer and trans folks feeling a lack of representation, validation, or safety among these spaces touted as friendly for all LGBTQ people.

“It is a lot on the business, about how you—your employees— treat your customers,” Trey says. “It’s about the way your security is greeting people that are walking in the door; it’s the way your bartenders are throwing drinks at you …

That’s very, very important to me, and I’ve fired many great bartenders for being assholes, and I’ll continue to do it because that’s not the business I’m looking to run. I mean, it’s very simple; it’s, be kind to people.”

As a community that has fought tirelessly for acceptance, he says it’s important to foster a space for everyone–across-theboard equality–where all folks can convene and enjoy the venue together, as a place that can bring together a collection of different people and communities.

Trey affirms, “I want to create an inclusive space not an exclusive space.”

Sir is opening its doors soon, with the soft opening planned for November 12 and a grand opening set for December 11. Keep up with Sir on their official website sir-denver.com and on Instagram, @sirbardenver.

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OFM dining

Lettuce, Gauc, Bacon, Tomatoes LGBT Food Stuff at Denver’s Queer Bars

Denver

by Ray Manzari

Denver Sweet sounds like a confectionary, but in reality, it’s a honey trap for Denver’s bear community. Their menu, however, is pretty sweet. They’ve got reasonably priced apps, hunger-quelling sammies, and incredible flatbread pizzas.

Try our favorite: Cheesy Taco Pizza, a flatbread topped with jalapeño cheddar sauce, ground beef, tomato, onion, and cheddar jack cheese, served with a side of sour cream. All of the food at Denver Sweet comes out fast, is cooked fresh, and made to order.

Denver Sweet is also home to quite possibly one of the best queer rooftop bars in Denver. Quench your thirst with a delicious cocktail and an eyeful of their go-go boys.

Fusions Bar

Sweet

One of Denver’s newer bars, Fusions is the date spot for any queer couple who love Asian-inspired cuisine and exquisite cocktails. Every Tuesday until 9 p.m., they offer two entrees and two well drinks for only $25, the perfect deal for a first date or a couple of friends.

Fusion’s menu is completely customizable; they also have a downstairs bar available for parties and events.

and Grill

The Triangle

While Triangle may be known more as part of Denver’s queer club scene, they are not messing around when it comes to food. Triangle offers three separate menus, depending on the day of the week.

Thursdays are for “Wings and Things.” Stop by on Thursday, and you can score yourself all-you-can-eat wings, which are available in nine different sauces. They also offer small plates like their Wagyu beef meatballs, or try their veggie burger to really impress the vegan in your life.

Tacos and Tequila Fridays are just as much of a party as they sound. They’ve got chips and salsa, premium bottles of tequila, and, of course, tacos. Triangle’s Sunday brunch menu has everything you could want for breakfast from the savory to the sweet, paired with classic morning cocktails.

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Bar Denver

Hamburger

Located just west of City Park, Hamburger Mary’s provides an intimate atmosphere and an extremely friendly bar staff.

Hamburger Mary’s not only serves up fierce drag looks but, as the name would suggest, fierce burgers.

Their menu consists of apps, eight signature burgers, sandwiches, salads, and even five types of mac and cheese.

But of course, if you’re sticking to a liquid diet, Hamburger Mary’s has a host of $6 cocktails for happy hour, 3 to 6 p.m.

Tuesday through Friday.

Try our favorite: Buffy the Hamburger Slayer, an all-beef patty cooked to your specifications, roasted garlic cloves, Swiss cheese, and a red wine reduction, topped off with roasted garlic aioli. Pair it with an Exotico Margarita to get your weekend started off right.

Mary’s

Wild Corgi

Located between Capitol Hill and Cheesman Park, Wild Corgi lives up to its name with corgi-inspired cocktails and a menu chock-full of delicious bites to eat. Their “Classic Corg-tails” will put a little pup in your step, and their newly added cocktails will leave you barking.

At the Wild Corgi Pub, they believe desserts should come first, and their menu reflects that. Satiate your sweet tooth with a slice of one of their cheesecakes, cinnamon churros, or an order of fried Oreos.

Their gluten-free Totchos are a fun take on the classic, cheesy dish with a base of tater tots replacing chips. Entrees include wings, club sandwiches, and our favorite, Buffalo chicken sliders topped with blue cheese dressing and a side of your choice.

Pub

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OFM dining

Sex on the Beach

in the Mountains

by Addison Herron-Wheeler

Your island getaway is closer than you think. If you’re looking for a little innuendo and a lot of island vibes, look no further than Adrift and Hapa.

Hot for Hapa

If Hawaiian sushi is what you crave, you don’t have to travel all the way down to our island neighbors to get a taste. Hapa Sushi in Denver and Boulder has some of the best sushi in the rocky mountain region.

Plus, from drinks like the G-spot to sushi rolls like the multi-o roll, there’s plenty of fun innuendo to make your date interesting at this tropical spot nestled where you’d least expect it. And it’s not just good for a laugh—you may be pulling a When Harry Met Sally after tasting some of these decadent, layered sushi rolls or cold, refreshing drinks.

Not a drinker, or not into raw fish? No worries—Hapa boasts a full menu and is more than just a drinks-and-sushi spot.

We can’t get enough of their bowls either, from classic, teriyaki realness to Japanese curry we’re dying to learn how to make.

So, next time you’re planning a steamy, sexy night on the town, make sure to stop at Hapa first for drinks, dining, and debauchery.

Come Get Lei’d at Adrift

Just down South Broadway, beyond the hustle and bustle of the main drag and the rainbow crosswalk, two giant tiki men guard an all-black building. If you’ve ever wondered what culinary delights and libations lay beyond that black curtain between the foreboding faces, wonder no more.

Once inside, you’ll marvel at a setup that isn’t kitschy or trite, but downright delightful. Slide into a gorgeous, circular booth, and as you sink into the dark, dimly lit interior under the glow of the puffer fish lights and screen depicting nature scenes, get ready to be transported to an island getaway.

“When we bought Adrift, it was definitely more of a dive bar; people would come here to drink Sailor Jerry’s and PBR,” says owner Loren Martinez.

“And there’s nothing wrong with that, but we wanted to be known as the tiki bar that offers something the rest of South Broadway doesn’t. So we joined forces and collaborated with a bunch of different folks to bring you what you see today.”

We won’t guarantee you’ll get lei’d after your indulgent trip, but you’ll certainly have a full belly and a nice rum buzz, should you choose to partake. Boasting the largest rum selection in Denver and some seriously delicious cocktails, you absolutely need to try their piña colada. Their signature grapefruit juice in the mix cuts through the chatter to create something absolutely delightful.

The food is absolutely can’t-miss as well, from melt-in-yourmouth pork belly to savory jerk chicken and delicious rice and macaroni. If you’re a fan of tropical culinary delights, this needs to be on your list.

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N E W C U S T O M E R S R E C E I V E 3 0 % O F F*

During increasingly digital times,

some things are better in analog

OFM travel

Chef Paxx Caraballo Moll

by Denny Patterson Photos provided by Paxx Caraballo Moll

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or Paxx Caraballo Moll, restaurant life means more than creating incredible and tasty food. It’s about running a kitchen of inclusivity for LGBTQ cooks, and they are proud to have fostered a safe work environment where others can be themselves while doing what they love.

Originally from Mayagüez, a midsized city on the west side of Puerto Rico, Moll is an openly trans, queer chef whose culinary career started long before their transition. They first started cooking 20 years ago when Chef Roberto Treviño gave them a chance at DragonFly in Old San Juan.

Unfortunately, DragonFly closed in 2017, but Moll took everything they learned and moved forward.

Today, they lead the kitchen as head chef at San Juan’s Jungle Bao Bao inside the acclaimed bar, Jungle Bird. With a focus on inventive, everchanging fare, they are passionate about creating food fusions that reflect their multifaceted life experience. In 2019, Moll was named one of Food & Wine Magazine’s “Best New Chefs,” and they were also the first openly trans chef to cook at the James Beard House in New York.

Moll took some time to chat more about their culinary passion with OFM, as well as Puerto Rican cuisine and why inclusivity is important in the kitchen.

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Let me begin by asking, have you always had a passion for cooking?

I would definitely say so. I think it was my grandmother that instilled that into me. We would do a lot of cooking together, and it is something that I never saw myself doing professionally, but it grew into that.

You are the head chef of San Juan’s Jungle Bao Bao. Can you tell us more about the restaurant and how it came to be?

We are inside this tropical bar called Jungle Bird, and we named our kitchen Jungle Bao Bao, which I believe means jungle baby. I have been here for the last three years; it will be four this December, and I had this Bao bun shop, but after Hurricane Maria, I decided that it was not best to be at the place we were at before. Since we are really good friends with the owners of Jungle Bird, they invited us to come over and rent this space and kitchen.

Why is running a supportive, inclusive kitchen a top priority of yours?

I never thought I was going to do that, but I think it came to be from the bullying and disrespect that people like myself have experienced in other kitchens. I always told myself that if I ever had the chance to be a leader, then I could change the way things work. You don’t have to have a horrible day when doing the thing you love the most. We spend more time at our jobs than our house, so let’s make it a pleasant and safe environment where you can have fun, and your voice will also be heard. That is very important for me.

Do you feel like the culinary community is becoming more open and accepting of trans and queer people in the kitchen?

I don’t know if it has become more accepting and inclusive, but they are definitely more open to it because

OFM travel

we are everywhere. People are coming out, and they don’t really care about the consequences. Like, this is me, and we are here. We are very talented, and you are going to have to respect us. Eventually, acceptance always comes when people see that we are not some strange, weird thing.

What are some of your absolute favorite dishes to cook?

I was raised vegan/vegetarian, so we have this dish here that I can never ever take out of the menu. We have taken the eggplant and named it Crack Eggplant. It is basically a 48-hour-plus pickled eggplant that we dredge in a little bit of cornstarch, and we deep fry that. We then smother it with a little bit of butter, hot sauce, and in this case, sambal and honey, and it is really good because you get this sticky, crunchy, creamy explosion. It’s sweet; it’s spicy; it’s very lovely. For me, it is a very fun dish to cook. I also love, and I am not a vegan or vegetarian, but I love to cook with fish. I love to make fresh ceviche, and we have so much nice fruit and veggies available year-round, so it is really nice to play with that.

What is a Puerto Rican dish you would encourage everyone to try?

I have so many favorite things, but I am really into pasteles, which are traditionally served around Christmas. They are basically our version of a tamale, but instead of making it with corn, you can use taro or yautia. It is basically root veggies with some kind of meat or vegetarian filling, and it is very, very nice. For me, it’s my absolute favorite, and it’s funny because we have an ongoing fight in Puerto Rico whether you should add ketchup to it. It is very passionate, and people are going to hate me for this, but I do love ketchup on my pasteles, and I am not ashamed to admit that (laughs).

In 2019, you were named one of Food & Wine's “Best New Chefs.” How meaningful was that to you?

It was mind-blowing! From someone who used to read the magazine as a kid and loves the magazine, but you never

thought you would see yourself represented. Our class was the most diverse class in the history of “Best New Chefs,” which started in 1988. I was 10. So, I would say that it feels really good to be part of that history, and I am definitely proud. I think about it with a lot of love and a lot of pride.

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OFM travel

‘Eating Out’s’

Chris Salvatore

Bares All in

‘Naked Boys Singing!’

by Denny Patterson Photos courtesy of NBS! Publicity

A

fter shattering records with its 20-year, off-Broadway run, Naked Boys Singing! began its Las Vegas residency at the Jewel Box Theatre in September and will run through December 5.

In the vein of vaudeville and high-camp musical theatre, this new, improved, and fully nude production features a cast of five handsome “boys” with gorgeous voices, hilarious comedic timing, and no clothing. Naked Boys Singing! was created in 1998 and first premiered in Los Angeles before playing in theatres across the country and world. The show was initially marketed to gay men, but its fanbase grew to a wide and diverse audience.

One of the stars making his Naked Boys Singing! debut is actor Chris Salvatore, who began his entertainment career in 2006, first as a singer/songwriter by posting popular covers to his YouTube channel. Making a move to Hollywood after graduating college, he was cast as one of the leads in the romantic comedy Eating Out: All You Can Eat. The film’s success led Salvatore to star in two more editions of the Eating Out franchise, which quickly gained a cult following and continues to be a favorite among the LGBTQ community.

Salvatore can be seen in other LGBTQ films including Paternity Leave, Bear City 3, and Catfish Killer, and he recently found even more success after launching an OnlyFans page this past summer. He was able to step away from rehearsal to answer a few questions for OFM. We’ll let you guess whether he was clothed or not.

Can you tell how you initially got involved with Naked Boys Singing!?

Obviously, there were some issues with Aaron Carter, so he was let go, and when they were trying to find some replacements, I received a random phone call from a friend.

The role was basically being offered to me, so I looked into it a bit more. It’s funny because I spent the last 10 years trying 3 6 OFM N O V E M B E R 2 0 2 1

It’s a different story now, but it felt like I was being put into this category. Like, that’s that guy who was naked in that movie. I think it tainted some casting decisions, and especially higher up producers who are older and not with the times anymore.

That’s why I was nervous. I was afraid this could open up a can of worms, but once I kind of leaned into the nakedness, and especially with my OnlyFans that I launched a couple months ago, which was also a big decision for me, I decided to go for it.

Eating Out is the movie that made me well-known in the gay community, so why am I trying to delete this from my resume? Why am I trying to not talk about it in interviews?

Why am I trying to hide away from this when I get all these lovely messages saying, “This movie helped me come out of the closet,” or, “It helped a friend deal with their sexuality?”

So, I was like, I have to do Naked Boys Singing!, and it has been amazing. The cast is amazing, and everyone is so talented, but the best part is, everyone is so kind, and there are no egos. Everyone gets along; everyone is super sexy and funny; I am having a blast.

This show really gets you out of your own way as an artist, and all of us guys have talked about how much power it gives us as artists. It is so cool to have that breakthrough. When does anyone ever really get to say they’ve been in a show in Vegas singing naked on stage? I was telling a friend of mine, ‘Imagine when I’m 90 years old, God willing, in a nursing home or wherever I am, talking to the nurse, being like, “There was one time in my 30s when I was in Vegas singing on stage naked.” The nurse would probably be like, ‘There, there honey. Sure, you were.’ It just cracks me up.

Has anyone ever mistaken the Eating Out films to be about food?

Oh my god, yes! I get messages all the time like, “Is Eating Out about going out to a restaurant?” Also, if I am meeting someone new or on a date, I’m like, “I was in these movies called Eating Out.” and they’re like, “Oh, I’ve never heard of them. Are they about restaurants?” I then have to explain that they are about a guy who eats out a girl to prove he is straight. It’s always a laugh.

There is not enough body-positivity in the LGBTQ community. What advice can you give to those who would like to become less insecure about themselves?

I have never seen the show or even heard about it before. You hear the title and you’re like, “Naked Boys Singing? Is this a male strip show or something that is hypersexualized?” But when I got the sheet music, started learning, and saw it all blocked on stage, it is the most hilarious show I have ever seen.

To do a show naked (laughs). I know people say things like, “How is this body positivity when you look the way you do?” but it goes much more beyond that. It goes deeper than that, and it is more about being vulnerable. It’s not about the way you look, but it’s about being unapologetically yourself and being OK where you are right now. The advice that I would give anyone struggling with any body dysmorphia is, be OK with where you are now; know that as long as you live life unapologetically yourself, you are on the path to greatness.

It’s sexy, but even more, it’s just five guys up on stage singing musical comedy theatre. During rehearsals, I will sometimes sit back and watch the other numbers, and I am laughing my butt off. It is so funny, and the novelty of everyone being naked, we are moving and marching, and there’s one number where I am laying across all four other guys. It’s ridiculous, but that’s the point.

Honestly, that is liberation. I feel like we are haunted by the voices in our heads, and that ego is on repeat all day long telling you you’re not good enough; you’re too fat; you’re too skinny, as well as people on the internet cyber bullying and saying mean comments. It’s just having that strong sense of self in who you are. That your size or shape does not define what’s on the inside, and lead with kindness.

What makes Naked Boys Singing! worth checking out?

OFM travel

to run away from the whole Eating Out thing because I felt like it was affecting my career as an actor in other film and TV projects, especially mainstream film and TV projects.

There is a lot of parody in it, and I just love it so much. My expectations were met, and they went beyond. You get to see five guys naked, singing, being silly, and being comfortable with their bodies. Also, it’s not a hyper-masculine show. We all play these characters that are comfortable with their sexuality, and no one is trying to be, like, macho. If there is that, it’s parody. It’s making fun of those type of people in the gay community.

What do you personally hope to take away from this experience?

I feel like I have already taken away so much, but I would say the biggest takeaway is just the ability to be present on stage while naked. If you’ve ever done theatre, remember people saying, ‘Just imagine me naked in the back and you won’t be nervous?’ It’s so powerful to be up there completely nude, and you’re not as nervous. It’s so bizarre and wild. Like, your mind can’t even process the nerves because you are already up there naked, so you’re like, ‘This is it. This is me.’ There is nothing to hide from. I think that is a really cool takeaway, especially as an entertainer and performer. outfrontmagazine.com 37

OFM travel

Worst Cooks in America FAN FAVORITE

Domaine Javier

by Denny Patterson

Photo provided by Domaine Javier

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I

f you look up the definition of overachiever, there will most likely be a picture of Domaine Javier.

An actress, writer, TV personality, nurse, and trans advocate, Javier has an impressive academic background with a total of seven college degrees. She first came to prominence after appearing on an episode of MTV’s True Life, where she first revealed that she was transgender. This resulted in California Baptist University expelling her, saying she committed fraud by classifying herself as a female on her college application. Javier filed a lawsuit and was awarded $4,000 in damages and attorney fees.

Javier appeared on two more episodes of True Life and eventually launched an acting career, starting as a featured background player in multiple TV shows and film, and eventually landing small and lead roles in all mediums including theatre. Last year, she appeared as a contestant on Worst Cooks in America, making her the first openly transgender woman to appear on the Food Network.

Thinking her culinary journey was over after elimination, she did not initially realize how much support she received from audiences.

This prompted her to return to the show’s companion series, Worst Cooks in America: Dirty Dishes, and she also competed on the first-ever all-stars season of Worst Cooks in America titled “Best of the Worst.” There are very few people out there who develop extraordinary careers from reality TV show appearances, but Javier’s shot at redemption is leading her to great success.

Can you begin by telling us what your overall experience on Worst Cooks in America was like?

As for my overall experience, it is definitely something that I will truly cherish and remember for the rest of my life. It has changed my life in one-too-many ways, and I am happy to have been able to be provided with such a huge platform to promote diversity, inclusivity, and visibility. It was a really, really great experience.

You are the first openly transgender woman to appear on the Food Network.

How significant is that?

When I first signed in to do the show, I didn’t know. Then while filming, in my mind, I was like, “Hold up. Has this been done before?” I started asking the producers, and they were like, “No, you’re actually our first one.” They had to run it over with their bosses and executives, and they were very open to it.

It feels really good to me because I have always tried to break grounds whenever I can. I was the first-ever trans homecoming queen in the United States, but at that time, I don’t think any news outlet picked it up.

When someone else became a homecoming

queen, they thought she was the first, but I was technically the first.

Now, I am on Food Network, and the network’s audience, they are not your typical, middle-class, open-minded people. So, to be a part of it, it feels so good, and it makes me proud to show a different side of the LGBTQ community.

Were you surprised to have been received so well by fans?

Honestly, yes. When you think about who watches Food Network, it’s usually a lot of rich, white people.

Then suddenly, there was this huge following I amassed. It was very surprising, and it was mind blowing to know how well I was received by people. I kind of ushered in a new group of audiences to Food Network, and that felt great.

In your initial season, which challenge was your favorite?

My favorite challenge was the Japanese-themed challenge–the bento box challenge–only because I won it.

Plus, being part Asian, I kind of had to do well on it. That one was my favorite.

What about your least favorite?

Oh my God, probably the one that I got eliminated on, which was fish.

We had to butcher a fish, and mine looked like a cut-up dress. It was bad.

It looked more like Swiss cheese than a fish. Then we had to create our own side, and I’m like, ‘Sides? OK, I’ll do corn and carrots.’ Anne Burrell said it reminded her of a TV dinner. So, that got me eliminated.

Your Asian heritage is Filipino.

What is a Filipino dish we must absolutely try?

There is this dish called pork sisig, and it is actually one of my favorite Filipino dishes. It is very flavorful and tasty, and that is a good first Filipino dish to try. You can immerse yourself without being shocked by flavors.

Not only did you major in performing arts in college, but you have seven other college degrees in various fields. How is that possible, and how did you never give up?

Growing up different, people can tend to judge, criticize, and mock you for being you. It’s very sad, and I always thought, “If they are going to throw stones at me, I have to make sure that I am going to have something to throw back.” That is kind of where my overachiever personality comes

from. For example, I graduated valedictorian. People can say, “Oh, she’s trans; she’s weird; she’s gross,” but I can come back and say, “Yeah, were you the valedictorian in high school?

Were you the head cheerleader in high school?” That kind of thing.

Yes, I do have seven college degrees, but it was always to prove to myself that I am not just your regular, runof-the-mill trans person. I am not a weird human being that you should be disgusted of. I have done things that you cannot do, and I have accomplished things that you will never accomplish in your lifetime. So, don’t tell me that I’m gross, weird, crazy, mentally ill, because I got to where I am right now without anyone’s help. You, on the other hand, are sitting on your couch being a keyboard warrior.

One of your degrees is in nursing?

Yes, and I have two full-time nursing jobs right now. One of them, I am a medical director for a military academy, and the other, I work for the Los Angeles County Department of Public Health. I am one of the leads in the mobile vaccination team units.

Basically, we go through impoverished areas in hard-to-reach places all over L.A. County that requests assistance in vaccinations.

How have you been coping with the COVID-19 pandemic?

It has been crazy. It’s funny because when I did my first season of Worst Cooks on Food Network, I was wearing a face mask to protect my face when I chopped onions and to prevent juice from splattering when I sliced objects.

Then the pandemic kicked in, and then they aired the show, they were like, ‘Wow, she was so ahead of her time. She was wearing face masks and face shields before everyone else.’ In reality, I have worn that all the time as a nurse, and when the pandemic kicked in, it just kind of intensified.

The pandemic is unprecedented for all of us, and we are kind of crawling our way out of it right now. There has been progress, but there is a lot more work to do. Being a frontliner, it’s tough because you see people grieving; you see people dying, and then you see all these people not wanting to get vaccinated and thinking vaccines can control your emotions, believing what they see on Facebook or on a YouTube video, and it is disheartening how some people disregard other people’s lives. How they want to prioritize their

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outfrontmagazine.com 39

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OFM drag

Photo by Ethan Cross

A

Here’s the Tea

k c u T e h t y t i Trin with

by Denny Patterson

4 2 OFM N O V E M B E R 2 0 2 1

lthough it has been two years since Trinity the Tuck and Monét X Change were named the winners of RuPaul’s Drag Race All Stars 4, the jaw-dropping tie is still one of the biggest twists in the show’s history.

First sashaying into the Werk Room on Season Nine, Trinity quickly became a fan favorite and a clear frontrunner who became known for her polished looks and stunning performances on the main stage. Of course, we can’t forget to mention her fabulous body and infamous tuck.

Since the competition, Trinity has found great success, and she caught up with OFM to talk more about her latest and upcoming projects, which includes her new album Mood Swing, partnering with Producer Entertainment Group (PEG) to create her own brand of SERV flavored vodka, and touring with A Drag Queen Christmas. She also touches on how she normally spends the holidays, and if she will ever compete again on Drag Race.

Congrats on your latest EP, Mood Swing! Can you tell us more about the album’s concept and inspiration?

It’s really fun! I am enjoying the vibe of the EP, and each song just has a different mood. One song is about cancel culture; one is about being kind of frisky; one is about being in love with someone, and them not loving you, but you will take what you can get, and there are two remix songs from my last album. It’s just a whole bunch of different moods, and that is why it’s called Mood Swing.

Has being a musical drag artist always been a lifelong goal of yours?

Oh, absolutely not (laughs). If you listen to my music, I am not a vocalist.

I do not claim to be Mariah Carey. It’s more like Mariah Scary. I do music mainly because I enjoy it. I love the creative part of creating music, and I also love creating music videos. It’s fun content for my fans and myself, so that is why I create music. Growing

my backyard. That is something else that is very near to my heart, and my flavor is literally the best one. I’m not just saying that because it’s mine. It is so, so, so good. It truly is, and this vodka is a high-end vodka. It’s not a cheap vodka. It’s created in France and then bottled in Mexico. This is an international vodka, honey. She is coming from all different places of the world!

Another one of your upcoming projects is the Strike A Pose tour in the UK next year alongside Jujubee and Divina De Campo. What can you tell us about it?

Oh, it’s going to be incredible! Strike A Pose is going to be a theater show that you’ve never seen before with drag.

Both Juju and Divina are going to be singing live, I will not, but we are going to have dancers, huge costumes, it is literally going to be like a Las Vegas style review show with drag queens. I am hosting that as well. It’s going to be so, so good.

There are rumors swirling around that there will be a winners-only All Stars season of Drag Race. If asked to compete again, would you?

I have struggled with that answer for the past couple years since I’ve won All Stars because that is a common question I get from fans and the media. I used to say no because I was like, I won, so why would I go back?

Now, why not? I mean, the more times you can be on TV, the better. It just continues to grow your brand, and at this point, it’s not even really about who wins or where you play. It’s more about what you do with your time on the show and what you do after with that exposure. So, if I was asked, I would probably say yes.

OFM drag

up, I never thought this is what I would be doing, and when I started drag, I never thought this is what I would be doing.

You will be in Denver on November 26 for A Drag Queen Christmas tour. What are you looking forward to the most about that production?

I love touring with A Drag Queen Christmas. This is my third or fourth time touring with them, and I love it because I’m hosting. I get to host with my “twinner,” Monet, and I am not performing. I’m just hosting, which is my favorite thing to do in drag. Banter with the audience, banter with my cohost, and just have some good fun.

How do you normally spend the holidays? Are you usually on tour or with your family?

I am always home for Christmas Eve and Christmas Day. I’m a big Christmas buff. It’s very nostalgic for me because my grandparents that raised me, they were really into Christmas and we always did big Christmases, even though I grew up really poor. They just made a big todo out of it. We didn’t spend a lot, but the decorations, family, the food, and watching movies together, it was

always so fun. I actually just bought several more Christmas trees, and I will now have a total of four in my house in different rooms. I am really trying to carry on the tradition of Christmas with my family and make it even bigger.

Do you have a specific holiday memory that you hold the closest to your heart?

Just being with my family. I remember as a kid when I still believed in Santa Claus, waking up and running to the living room to see the spread of toys.

My grandparents would wrap the presents they would say were from them, and then all the unwrapped presents were from Santa Claus. It would be this perfectly elaborate layout of presents, mostly toys.

Obviously, you got socks and stuff, but it was always just this big to do.

Usually, they were cheap little toys, but to a little kid, all you see is the Christmas tree, the lights, all the toys, and it was so much fun. Then my grandmother would cook a big breakfast, and it was just a good time.

I miss those moments because I don’t have either of my grandparents with me anymore. So much has changed because now, obviously, I’m an adult and don’t live in Alabama. My sister doesn’t even live near me. It is definitely a different time, so I hang onto those memories.

Do you have a passion for cooking?

Yes! Girl, I am from Alabama. I love butter; I love spices; I cook all the time. I had a friend over the other night that I haven’t seen in forever, so I cooked up some Mahi Mahi and some country sides. It was a good ol’ time. I love to cook.

You recently partnered with Producer Entertainment Group (PEG) and created your own brand of SERV flavored vodka. Can you talk more about that and how you got involved with this project?

Absolutely. PEG is my management company; they manage a lot of high-profile drag artists, and they presented this project to me over a year ago. They were like, “Would you be interested?” I was like, “Well, yeah!”

They then asked what kind of flavors I gravitate towards, and I said, “I totally love berries—strawberry, cherry, blackberry, you name it.”

When we were formulating my flavor, I was like, “That’s the direction I want to go.” Also, because I am from the South, I had a blackberry bush in

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OFM drag

Kay Sedia

by Rachel Galstad Photo provided by Kay Sedia

K

ay Sedia, the top Tupperware-selling drag queen, is celebrating her 20th anniversary of Tupperware drag magic. She’s the spicy-and-sweet combination we’ve all been craving! This campy queen jokes you pronounce her name “like white people say quesadilla,” k-a-y s-e-d-i-a. All that being said, we absolutely had to catch up with her and get her origin story.

When did you get into drag? When was Kay Sedia conceived?

The Quest for the Crown–I was in the very first pageant back in 2000. I was Miss Mexico Kay Sedia. Now, at the time, I was working at a grocery store. I've never been on stage before, and I auditioned. They saw something in me because they put me in the show, and I ended up becoming the crowd favorite.

I was the first runner up; it literally just launched a whole career for me to change the course of my life, that night of the pageant.

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How did you come up with your drag name Kay Sedia?

I came up with Kay Sedia for the Quest for the Crown pageant. The whole idea was a spoof, so you wanted to make these campy characters. Kay Sedia was this bigger-than-life supermodel (in her head) from Tijuana, and she was literally the biggest thing to come out of that town, and she took that everywhere she went. She's kind of delusional and based on some of the older women in my family, just self-delusional grandiosity.

How did you get into slinging Tupperware? Where did that inspiration come from?

I came across a Tupperware party a friend invited me to.

The woman who did the party, her name is Phranc; she's, like, an old-school punk-rocker-turned-folk-singer from the 80s. She calls herself the All American Jewish, folk singing, surfing, Lesbian Tupperware lady. She had a flat top, a little boetie, and she looked like a milkman.

I just sat there watching it in this very nostalgic, funny show.

I'm like, “I could do this in drag,” and I just felt like a flash went through my head. Then a fellow friend of mine, who was also a drag performer, was sitting there next to me. We both decided to challenge each other: “Hey I'll sign up if you sign up.” So, I just celebrated my 20th anniversary, selling Tupperware.

How was performing in The Taco Chronicles series for your two-week run of your one woman show?

It was challenging; it was fun, cathartic, and horrifying. I always get a little nervous before I perform anything because someone once told me that if there's no nerves, it means you don't care. I care deeply about what I do and what I present to the audience; I always want them to be entertained.

What can audience members expect from Kay Sedia when she's performing?

What you get from Kay Sedia is, she always has an authentic show; she's just as non-threatening; she doesn't like people to be uncomfortable. There's an innocence to my comedy that I always want to keep. It's a fish-out-of-water story about being an immigrant; I carry that perspective into my show.

A lot of what I present to people, or what I put on stage, are the things that I was ashamed of as a young man or as a young child because I was so confused, and I literally found a way to filter that fear on stage and celebrate the things that made me different.

When’s your next big performance coming up? What does Kay Sedia’s future schedule like?

I have a Christmas show that I've done for years that I'm thinking of bringing back. I have my Bingo night once a month, twice in December. It's a Tupperware bingo night, and all my prizes are all Tupperware sets. They're my samples from the month previous. People get really excited because it's all about quality, and I would say I have the Gucci of plastics. People can follow me for schedule updates on my social media: It's my name, @KaySedia1 on Twitter, Instagram, and Facebook.

Anything else you’d like to share? Any closing comments?

I provided an escape. All I want is to make people feel good, to make them think, to help them celebrate their differences.

Anytime right before I go out on stage, I always just say a little prayer to the universe, to the gods, whoever you believe in, just to help me channel this gift that I've been given of comedy, silliness, and of joy.

OFM drag o u t f r o n tm a g a z i n e. co m 45

OFM music

OFM NEW MUSIC This month’s must-catch new releases from the artists you already love and the musicians you need to know.

JJJJJerome Ellis

serpentwithfeet

Holly Humberstone

The R ’n’ B singer-songwriter who is known for tender expression is releasing a companion piece to pair with his album from earlier this year, Deacon. Featuring two re-imagined tracks alongside two new songs, Deacon’s Grove continues to embrace serpentwithfeet’s straightforward approach to storytelling while delving into the beauty and thoughtful affection of Black, gay love. Following in the footsteps of artists whose gifts were helmed in the Black church, the beats and melodies are both a callback and fresh take on tradition.

The highly anticipated sophomore EP from Holly Humberstone channels an evolution for the artist, as she grapples with the themes of growth through loss. The Walls Are Way Too Thin features songs of selfexploration, letting go, and leaning in, as the pop singer-songwriter emotes through honest lyricism and larger-than-life melodies. The tracks on the EP showcase strong, catchy hooks alongside Humberston’e raw vulnerability, and the upbeat overtones play a nice contrast against the deeper themes within.

JORDY

Jon Hopkins

Kills Birds

JORDY drops 12 full-bodied pop songs with Mind Games, a collection of tracks that were all written during the pandemic lockdowns. Emotional and relatable, the songs explore everything from aimless hookups to wanting to escape to commentary on social media through the lens of heart-on-your-sleeve honesty.

Mind Games illustrates his ability to vividly and boldly tell stories through contagious melodies and layered harmonies. JORDY embraces modern pop with time-honored soul.

Having recently honed a sound that occupies the space between unbound bass and driving techno, Jon Hopkins is taking a step back in order to take a journey inward.

Embracing something that is closer to a classical symphony, Music For Psychedelic Therapy focuses on a different kind of rhythm for the musician. He removed distractions and allowed the songs to flow through him like a creative conduit of existential messaging. Dive into a trance, and allow the intimate, soulful songs to bring healing.

Releases November 12, 2021.

Deemed L.A.’s most electrifying, new rock singer, lead vocalist Nina Ljeti, alongside bandmates Jacob Loeb and Fielder Thomas, has curated a set of tracks that are explosive, bold, and direct. A departure from their former, lo-fi aesthetic, the intentional shift captures the raw energy of their live performance and drives forward both a sonic swell and a steady, timid dynamic. Kills Birds have embraced a brutal sense of both beauty and aggression with the sophomore release Married.

Deacon’s Grove

Releases November 5, 2021.

Mind Games

Releases November 5, 2021.

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The Walls Are Way Too Thin

Releases November 5, 2021.

Music For Psychedelic Therapy

The Clearing

Composer, producer, multiinstrumentalist, and poet JJJJJerome Ellis has found his voice through the conceptual new album The Clearing.

The music is a journey of stories that show how stuttering, Blackness, and music can be practices of refusal against hegemonic governance of time, speech, and encounter.

Establishing a new metaphor that frames speech dysfluency as a space for possibility rather than a pathology, the power of essay in his music creates a transcendence over the barriers that exist.

Releases November 5, 2021.

Married

Releases November 12, 2021.

HIGH NOTE Snail Mail Valentine

Returning with an unreserved, mature sound, the bedroompop star Lindsey Jordan , aka Snail Mail, is putting it all out there with her sophomore album.

After an abrupt skyrocket to fame, Valentine is an exploration of living life under the microscope and the steadfast return to healing through art and music.

Dwelling on the duality of soft, introspective melodies and bold, in-your-face rock, Snail Mail captures the ever-present complexities of embracing the destruction of life and letting go of what needs to be forgotten. Guitars swell and build into moments of chaos, only to be replaced by sounds of sweet lullabies.

Jordan is an exceptional storyteller through song, getting in the mess and delivering an entire indie-rock album that features the growth of the artist. She is known for turning sad songs into anthemic tracks of savvy heartbreak and ultimately empowerment.

Her clean tone shines through, as she sings emotionally transparent honesty over the rustling guitars and bass. The cathartic album catches Jordan post-rehab and takes us on a journey of memories of love, both the ones that feel good and the ones that are the worst for us.

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o u t f r o n t m a g a z i n e. co m 47

L

OFM art

achelle Borden’s origin story is a painfully familiar one in 2021 America—she went to school for fashion and had every intention of becoming a creative; then life happened. She found herself splitting her time between a demanding 9-to-5 and being a mom, with no time left for creativity.

Until one day, she got fed up with not creating, not pushing the needle forward on anything but work for someone else’s company. And she started to make candles.

“I literally just woke up one day and said, ‘Hey, I’m gonna make some candles, and I’m gonna sell them,’” she says. “I went online for everything that I needed to get, and I just went from there. I started Googling different ideas like fruits and desserts, and that’s where I got the ideas for the ice cream, waffles and the Coke candle.”

Just a glance at her creations will tell you that Borden truly is an inspired soul when it comes to new, fresh ideas. Tons of folks have tried their hand at candle-making, some better than others, but her candles aren’t your typical, scented-and-colored delights. Instead, she makes concoctions that, from a distance, look exactly like food. So what’s the secret?

“I use soy wax; I get a 10-pound ball, and then that goes in, like, a week because the candles take so much wax. As far as the colors go, I get crayons, just break them and unwrap them and throw them right in there. I have a burner in my basement, a little tin to make them in, and I get the bowls and cups from thrift stores.”

Starting out by playing with colors and crayons, which her children had in excess, she soon realized that, save the expense of the wax, she could thrift or improvise the rest and make the materials go far. She’s even used real cereal in her milk-and-cereal candle. From there, she kept creating, realizing this was now a viable way to generate income.

LACHELLE BORDEN’S CREATIONS ARE

“When I started, I didn’t have a plan. I was just like, ‘I’m just gonna sell these candles and make money.’ And of course, at first it doesn’t work that way, and there’s so much that goes into the design of each one. But I kept going.”

On Fire

Now that her business has taken off, her next dream is to open a fashion truck, a place where she can showcase both the clothing she makes and the candles.

by Addison Herron-Wheeler

Photo provided by Lachelle Borden

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“My dream is just to have my kids with me and drive around the world selling clothes and candles,” Borden says.

Look for Borden’s creations at fine art pop-ups across Denver.

FOOD-INSPIRED COSMETICS THAT MAKE YOU

little doozy not only primes the skin and hides pores, but it moisturizes, color corrects, and will soften any rough and bumpy skin over time.

Now with skin feeling so delish what should go on top? Well, foundation is your icing, and the rest is your trimming. MAC cosmetics’ best-selling Studio Fix liquid foundation is a great start to a beautiful face. With a matte finish and small amount of SPF, this foundation will make any skin look flawless, not to mention it has a signature “MAC vanilla” scent to keep you in a tasty state of mind.

Keep in mind any foundation will do depending on your skin type; it is a whole world to explore your color and coverage.

Now for a subtle contour that can go dramatic, look no further than the Too Faced Chocolate Soleil matte bronzer, available in three tones and made with 100 percent cocoa powder. (And yes, they taste like chocolate, though I wouldn’t suggest eating them.)

With or without shadow, you are ready for your day looking too good to eat. With all this in mind, remember you are a treat to be around, and people love to see you thrive. Be as indulgent as the food you enjoy, because you are worth it.

Feel Delicious

by Angel Rivera

G

rowing up, we are often told to stop playing with our food, stop playing with ourselves. Food is the stuff of life, and if you can’t have fun with food, then you can’t have fun at all. Let’s be honest: It’s hard to translate our love for all things scrumptious into our beauty routines. However, I can assure you it is not as hard as you may have originally been led to believe.

From cocoa powder to cinnamon to even honey and turmeric, these beautiful ingredients are sure to leave you feeling like a full-course meal.

First, let’s get that skin popping with some ingredients that you are sure to love. Skin care is vital to makeup because without a clean canvas, how can an artist work?

If you are having trouble with texture and need something to really get in your grill, look no further than Origins High potency Night-amins. This amazing night cream filled with hydration and fruit enzymes and other AHAs and BHAs will have your face looking bright, shiny, and new each morning. This night cream acts as a gradual chemical exfoliant to give you that facelift without the nip or the tuck. I wouldn’t skimp out there!

Next if you are in the need for an anti-aging serum for the goddesses, than look no further than the Clarins Double Serum; this miracle-worker-in-a-bottle has turmeric, which is a natural anti-inflammatory but also helps reduce the look of wrinkles and evens out skin tone! Not to mention it has green bananas, which help promote a firmer, healthier look to skin that has lost its oomph. Now let’s get our most flavorful ingredient makeup.

As long as food has been around, “cosmetic” items have been around to help people look as fab as they feel on the inside. Before we even think about foundation, let’s talk about our primer. If you need one that does it all at the fraction of the price of other primers, then NYX will be your holy grail of skin prep.

The Marshmallow primer by NYX will hands down keep your cake on! Made with marshmallow root extract, this

OFM style

Beauty Beat

o ut fr o ntm a g a z in e.co m 49

Sex

OFM style

FOOD, , AND SPLIT TONGUES Fielding Questions on Oral Body Mods

by Keegan Williams

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’ve lightly alluded to my most extreme body modification— over my tattooed hands and large-gauge, inner-cartilage piercings—in the columns preceding this one, and in this penultimate Mods column, I’m spilling just a little more.

Splitting my tongue was probably one of the most “longtime-coming” mods I’ve collected. I remember seeing the “Lizard Man” Erik Sprague in a Ripley’s Believe It or Not book I snagged at an elementary school book fair and being enthralled with the concept and look.

There’s a continuous sense of relief in doing it during the pandemic in 2020: Most of my in-passing interactions with strangers are masked, so I have yet to field the plentiful questions and passing comments I often receive with my tattoos and piercings.

I also don’t expect that to change a ton, as my tongue usually stays in my mouth in public, but I’ve already run into a fair amount of questions online from friends, strangers, and gross men on Grindr, mainly. In the same vein as my tongue piercings of yesteryear, the mod typically prompts questions in line with the dueling themes of this issue: food and sex.

Many folks are curious how anything from a tongue piercing to tongue bifurcation would affect consuming food, one of life’s simple and essential pleasures.

“Do you have trouble eating?”

“Can you still taste everything the same?”

“Is it easier or harder to get food out of your teeth?”

I have to say, plainly, if oral modifications significantly altered a person’s ability to eat long term, I’m not sure that folks would truly pursue them in the numbers they are.

With any oral modification, your relationship and habits with food during the initial healing will shift significantly. I have retired three tongue piercings; with each, I had a good week or so of a mostly-liquid diet, avoiding high-sodium and dairy foods, and ultimately finding if I overstepped that boundary and ate something that required too much mobility out of my healing tongue, I’d surely feel that soreness the following day.

People are surprised when I say that my split tongue was a quicker heal than any of my tongue piercings, but it’s true.

A piercing with a professional needle is essentially making a space that wasn’t there before and then leaving the jewelry there, caretaking to the site, until your body essentially gives up on healing the new hole and works around it. My tongue was split and immediately sutured, so while the first week was a little more tiring and intense, it wasn’t a months-long process like oral piercings can sometimes be.

In fact, I was eating and talking essentially back-to-normal about two weeks after I split my tongue. And yes, I can still taste everything the same.

Mobility when eating is just as unconscious as any person controlling their own tongue while eating food: After healing, it’s involuntary. I don’t really have to think about it, and because my tongue was in one piece for a lot of my life, I find that in these more unconscious acts, they sort of act as one piece anyway, unless I’m using the right side to access the

right corner of my lips or mouth, or vice versa (which is a bit more of a calculated muscular movement with any tongue).

Honestly, I get pretty repulsed trying to recount the amount of questions I’ve received about my tongue in regard to sex, even when it was just a piercing.

Most of these comments do not come from people whom I’m about to be intimate with, but rather from pretty much complete strangers on dating apps.

(See the July column I wrote a few months back on sexualizing and objectifying people with body mods.)

I was 14 when I first got my tongue pierced, and I remember, even as a child, my attraction to it was purely aesthetic, but I already understood how oral body modifications are immediately sexualized. It was right around the time I very prematurely came out to my parents, and I felt the need to reassure them that the piercing had nothing to do with sex (which I wouldn’t even have until I was nearly out of my teens) because I understood how prevalent this attitude was, and still is.

It’s usually just some deviation of one main question, and the hilarious part is, I really can’t answer it:

“How’s that tongue feel on a ( fill in the blank)?”

I’ve gotten away from responding to this question altogether, especially when it’s the first thing someone says to me in a conversation. But for the lucky few who happened to receive a response, the answer is something like: “I don’t know?

How would I know?”

I have personally not been sexually involved with anyone with a split tongue or even a piercing, so I plainly have no idea how to answer that question. I’m also not quizzing my sex partners afterward, “So, uh, how was it with my tongue?” and scribbling down the feedback to report to prospective, future partners. Actually, I’m more attracted to people who don’t immediately objectify and sexualize my body. A novel concept!

I think of it the same as any other oral, or genital, modification: I’m sure some people really love sex acts involving modifications, and I know that other people are pretty neutral or don’t have an opinion either way. I’m sure some people dislike it.

If it wasn’t clear: I did not get this modification (nor have I pursued any body modification) for sex appeal. Do

I think it’s sexy? Oh yeah. But I got it because it makes me feel better in my body; I got it because it’s fun to play with and because I think it’s cool.

You really think I would cut my tongue in half just so I can make you, or any random person looking to use me to cross off an item on their sexual bucket list, feel more sexually satisfied? Get a grip.

I don’t think it’s necessarily a bad thing to talk to people in passing about their modifications. I will always accept a passing compliment on my tattoos and piercings, though honestly, I don’t really talk to strangers about their body modifications in general.

Mostly, I implore folks to think about what they are asking strangers and, like many other conversations, to what extent it is this person’s responsibility to educate and to what extent this person’s testimony speaks for a group of people.

But hey, in this one-way column format where I cannot field a collection of replies, I’m happy to dish. I graciously recommend unlocking your smartphone and typing “Google.com” in your browser if you have further questions.

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FOOD, LIKE FASHION, IS COMFY

I

by Angel Rivera

t may be a bit hard to conceptualize, but food is as visually appealing to audiences as high fashion or the things we wear day-to-day. Copious amounts of time and dedication are poured into both the things we consume with our mouths and our eyes.

Be it a small color detail you see on the plates or the elaborate trimmings on your favorite runway look, chefs and garment designers alike are artisans that want to create something gorgeous to be enjoyed by people. That is the essence of humanities, art, and culture combined. Food and clothing are sustenance for people around the globe.

For example, people walking down American streets, be it in street fashion or athleisure, is indicative to how Americans are (in most cases) laid back and ready to hop on and popularize the next trendy thing to come into the spotlight. Street fashions, bold colors, and urban silhouettes of baggy outerwear, tapered jeans and pops of color around the neck with jewelry and feet with shoes, recall the American eats that are enjoyed around the world with the billowy buns and bright colored veggies in burgers.

Or, in observing the elaborate topping designs on pizza, we can see that these simple meals can become as elaborate and gourmet as the fashion of Ivy Park and Nike has been producing: easy on the eyes at first but killing-the-game details.

Beyoncé, the owner of Ivy Park, recently has partnered with Adidas to produce and release her iconic line of high fashion meets athleisure. With pieces ranging from formal blazers to cozy jumpers, this brand looks and feels like comfort food with a twist.

Like the many gastro pubs popping up around the country making the humble burger into an experience, Beyoncé and her team have made both streetwear and athleisure an experience. A great example of this would be the monogramming on many of the pieces creates a juxtaposition between the monogramming on many top fashion brands Ivy Park itself, giving the masses a piece of fashion history and a high end look for a fraction of the cost.

Nike, despite being a multinational company, has capitalized on the streetwear and athleisure craze in the U.S. and around the world. Like hotdogs, Chinese-American take-out, and Tex-Mex, it is an amalgamation of the taste of the American zeitgeist, with time and dedication to master such simple flavors.

Nike, in recent years, has loaned itself to collaborating with fashion

brands such as Off-White, Commes De Garcon, and Supreme, and it is a sign of its mutability. Nike lends itself and its creative team to these bold, new ideas just like fusion restaurants and food stands, both taking pride in the products that are created through collaboration.

This is something American eats are illustriously known for: being a strong base, lending themselves to the new flavors that come to it.

Eating a burger or a hotdog may not be as fabulous as walking around fashion week or being the belle of the ball at a gala, but the clothes you wear are as posh as any other garment. Every single piece of clothing, be it a sweater or sneakers, or that snug pair of joggers you love so much. All are meticulously designed to be enjoyed and styled by you. Just like the burger in your hands, or the salad you had for lunch. outfrontmagazine.com 53

OFM reviews

NOVE ISLAND COCONUT CHOCOLATE BAR

Corner

Simple but delightful, Nove always offers a dark chocolate, high-end (pun intended) experience. The coconut in this one is fresh and fluffy, there’s no way it should be confined to just summer. And the high is so even and calming, you can’t go wrong with this one.

Come on down the rabbit hole with us, and try a little taste of some delicious cannabis concoctions. They may not make you bigger (giggity) or smaller, but they will make you see the world in full color or get you good to spill the tea with the queen. Check out this rainbow of flavors, and imbibe with us this fall!

NOVE ISLAND SEA SALT CHOCOLATE BAR Another great staple from Nove, the sea salt caramel flavors blends so nicely with the dark chocolate and melts in your mouth in a slow, sultry way. Yum, we can’t get enough!

INCREDIBLES SNOOZZZEBERRY BAR If you’re having trouble catching ZZZs and you have a sweet tooth at night, this bar has you covered. The CBD and CBN will get you in the zone for a good night’s sleep, and the blueberry/chocolate fusion of flavor is worth writing home about. Just make sure you wait to take a bite (or two) until you’re ready to wind down and sleep, because this bar is no joke!

INCREDIBLES PUMPKIN PIE BAR

MXXN CANNABISINFUSED, NONALCOHOLIC SPIRITS

This holiday season, my only wish is that the Pumpkin Pie Bar by Incredibles is not just seasonal. Much like their peaches and cream bar that we previously reviewed, it’s white chocolate, not dark, and the pumpkin-and-graham-cracker flavor is what I’m LIVING FOR this fall. Definitely worth a taste!

The new line of cannabis-infused, non-alcoholic spirits from MXXN (pronounced “moon”) is the perfect solution to “lift off ” without alcohol. They offer three 750ml options: Jalisco Agave, London Dry, and Kentucky Oak, emulating tequila, gin, and whiskey, respectively.

Each bottle has 100mg of THC with 6mg of THC per 1.5oz, which is perfect to steadily build a buzz for any tolerance. As a person who hasn’t tasted liquor in years, MXXN surely had me fooled. I was especially keen on the London Gry, which made a perfect mock gin and tonic, and I surely felt a light buzz just about 30 minutes after each drink.

As a cannabis user and ex-drinker, MXXN’s spirits were a tasty alternative, ideal for anyone who wants to enjoy the taste of a cocktail without the alcohol.

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I’m not totally sure what the mystery flavor is, but spoiler alert: I think it’s either fruit punch or cherry, or maybe a blend? Either way, it’s super tasty and you can’t go wrong with these simple treats. They aren’t too sour or too sweet, and the heady high that accompanies the gummies is well worth the wait for onset.

OFM reviews

KANHA MYSTERY GUMMIES

wana

PREMIUM SPOTLIGHT

CAPS

Wana Quick Gummies are an edible favorite. Besides being one of the most tasty gummies around, the potency comes as a nice surprise. They offer a wide range of CBD/THC ratios along with a variety of dosages. This particular line of Quick Gummies lasts up to four hours while kicking in within about 15 minutes. The effects aren’t too overpowering, so they provide a nice, mellow high suitable for social events or nature explorations.

HARLEM OF THE WEST Harlem of the West Hookah is proud to offer you a truly one-of-a-kind hookah experience. They are Colorado’s top organic, nicotine-free herbal catering and hookah service.

The name is a tribute to the history of Denver’s “Five Points,” the historically Black neighborhood that was pivotal to Black travelers, entertainers, and those leaving the depths of the South during The Great Migration.

The area between Welton and surrounding areas became known as the “Harlem of the West” to locals in the area. The owners pride themselves on maintaining excellent service in line with the Black excellence that comes with the legacy of the brand. They offer high-class, mobile hookah services in the privacy of your chosen setting—in Denver and the surrounding metro areas. Harlem of the West will offer a unique experience with a full set-up of mobile hookah options for any size party. Bring everyone together to make your next private party, wedding, or any simple occasion stand-out, and stay safe. outfrontmagazine.com 55

OFM thoughts

American Queer Life

f that feathery tale didn’t tickle your funny-bone, try Denver Underground Comedy, a showcase of local and national comics, some featured on Netflix and Comedy Central. Ben Bryant is producer, coordinator, and MC. He’s thrilled with DUC’s new venue: the non-denominational Althea Center for Engaged Spirituality at 14th and Williams Streets.

Bryant ascribes an unusual word to comedy: precious. From him, I sense that during this Age of American Anger, comedy and laughter are valuable expressions, healthy release valves rather than, say, pumping an AK47 into a grocery store.

“We’re doing a really good thing,” he says, in public service ambassador mode.

Bryant also performs because he likes to make people laugh, and

by Rick Kitzman because Denver has become a national destination for comics, he imports others who can as well. “Comedy is a very big and very small world,” Bryant says, “so when word gets out about an MY FAVORITE JOKE: especially good show, anyone coming through Denver contacts Two penguins were walking down the street. One me.” said to the other, “You look like you’re wearing a He has hosted Todd Glass (HBO, opening for Jim Gaffigan); tuxedo.” The other said, “Who says I’m not.”

Andrew Orvedahl (Tonight Show, Those Who Can’t); out, queer AHAHAHAHA! comic Chris Bryant (no relation). And a note to Ellen/David SLAYS ME EVERY TIME. Sedaris wannabes: According to this producer/performer, there’s a demand for queer humor, so polish those hysterical quips and coming out stories and make your stand-up comedy dream come true.

“We have a high standard,” Bryant says. “We respect the asks of our audience.” I’m guessing their ask is: Make me laugh. And on the night I attended, one local and five out-of-state comics succeeded.

A lack of physical prowess drew Bryant to comedy. He says, “I found an open mic night, ‘Said let’s go for it,’ and the rest is history.”

Bryant’s last three years have included performing and producing his show at bars and on the street, where once, a homeless man yelled, “That joke was funnier last week!” (Everyone’s a critic.) He’s thrilled with Althea, an upgraded venue with its five raked rows of cushioned seats, spotlights, and Cap Hill location.

DUC has an underground feel to it, not because it performs in Althea’s basement, but because it’s also got a Lenny Bruce vibe, dark with a merciless spotlight sizzling its victims: Be funny or fry.

All that’s missing is the blue haze of cigarette smoke and Mrs. Maisel.

“Check out what comedy looks like in 2021,” Bryant says, “truly good comedy.” The theater holds about 70 and often sells out. Reserve your seats at denvercomedyunderground.com. And heed DUC’s website requirement in bold caps: PROOF OF VACCINATION OR NEGATIVE COVID TEST WILL BE REQUIRED AT THE SHOW. Luckily, the night I attended, I had a picture of my card on my phone. People, masked or not, chuckled, chortled, guffawed, and gasped during the six acts.

“We want everyone to be safe,” Bryant says, “our audience, talent, staff.”

There’s a $10 cover charge, and drinks can be bought as a donation.

Shows are on Fridays and Saturdays, 7 and 9:30 p.m. Then, check out a Sunday service at Althea. If laughter is music to God’s ears, then laughing your way to heaven for $10 is a cheap toll to open the pearly gates. Imagine the Pope, rabbis, Taliban tyrants, and the Archbishop of Canterbury telling their minions a few jokes, and how the world would be less on the verge of a nervous breakdown.

But be vaxxed and/or tested. This pandemic is no laughing matter … unless you’re a comedian. Above all, with Colfax just a block away, watch out for a penguin in a tux.

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OFM thoughts

A Queer in Recovery

THE BREWING STORM THAT LED TO A RETURN HOME Hi, my name is ________, and I’m an alcoholic.

When I started this column, I had every intention of imparting my wisdom in sobriety; I wanted to inspire and give hope to those who are still suffering from addiction and to educate those who may have questions or curiosities of a sober life. I come back to writing this edition of A Queer in Recovery with humility, honesty, and vulnerability.

I experienced a relapse recently—I made the conscious decision to drink again even though I was days away from attaining a year of sobriety. I was desperate for relief from my depression; I was seeking comfort during a time when I had severely withdrawn from life and isolated myself, and I was running away from all responsibility.

However, all it took was that first drink, and the cravings, mental obsession, hiding, lying, sneaking, and recklessness returned as though I had never stopped.

I would surely kill myself this time, either by self-harm or drinking myself to death, if I didn’t immediately ask for help. So, again, I had to return to step one: “We admitted we are powerless over alcohol, and our lives have become unmanageable.”

While my drinking only lasted 72 hours, it was the most painful experience that I’ve faced through my entire recovery process. While I admit I was ashamed and embarrassed as I confessed to those who have been rooting for me that I drank again, a large part of me is thankful for picking up the bottle again. I needed that blow to my ego; I needed to be reminded that I am a true alcoholic and that I cannot do recovery on my own. My relapse didn’t begin once I took that first drink; it had been months of backing away from everything recovery-related.

5 8 OFM N O V E M B E R 2 0 2 1

be vulnerable, and unwilling to admit that I was powerless over my mental health struggles and alcoholism. The easiest solution for me was to drink, get out the bottle and numb out from the feelings, and there was no one who was going to talk me out of it.

I am one of the lucky ones who survived my relapse; many of us don’t. I am lucky that I have a community that cares about me and people offering forgiveness rather than judgment. I am lucky that I have been called out in the kindest of ways, and I’m lucky to be able to have brutally honest conversations with those I love most. While I admit that it sucks to say that I’m three days sober rather than one year sober, I’m trying again because I want a better life than one consumed with hoping for relief at the bottom of a bottle.

Relapse isn’t necessary, but it is part of my story, and all I know is that recovery is possible if you work for it. My mind will always try to convince me that I can drink again, and some days, those thoughts will be louder than others, but I don’t have to believe everything I think, and the more often I can return to step one and admit my powerlessness, the longer I can stay a queer in recovery.

Thank you for allowing me the space to make mistakes, take responsibility, and continue life, one day at a time. With so much gratitude, I couldn’t do it without having a reason to tell my story, and every person who reads this gives me hope, strength, and encouragement that my life is worth saving. I’m back home in the safety of my sobriety, and damn, it feels good.

OFM thoughts

As I worked through the 12 steps of Alcoholics Anonymous with my sponsor (a trusted friend who is also in recovery and is active in AA), I became resentful of what was being asked of me and started questioning the suggestions that they were giving me.

I was nine months sober; why did I still need to go to multiple meetings a week? I was doing fine at work and with friends; why did I need to spend time with other alcoholics who were working the steps? I didn’t believe in God; why did I need to find a Higher Power? I was fine; why did I need to keep taking my bipolar medication?

I stopped going to AA meetings; I stopped talking to my sponsor; I stopped trying to connect to a Power greater than myself, and I stopped taking my meds. The perfect storm for a relapse, and yet I couldn’t see the forest through the trees.

It was one day at a time, and I was struggling to get through the day.

I found myself in the deepest, darkest depression of my life. I couldn’t get out of bed in the morning; I couldn’t stop using my eating disorder as a source of comfort and distraction; I couldn’t reach out to anyone and admit that I was suffering.

I needed to be strong; I needed to do it on my own; I had to prove that I was capable, and I would crawl out of the cave of self-pity, isolation, and despair.

Who did I need to prove all of this to? Myself. And I was failing miserably.

I blamed myself for my troubles because I knew that I had done it to myself. I didn’t do the work; I didn’t stay connected to AA or anyone else in recovery, and I didn’t put my recovery first. I was too proud to ask for help, too scared to

Email a.queer.in.recovery@gmail.com for additional support and resources.

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outfrontmagazine.com 59

OFM lust

Poss ibly May be

by Amanda E.K.

O

ne day I will lose him.

The fear of loss pricks my skin Flares my nostrils at its indicative cologne.

This fear tastes like raw desire—

The components of a moan.

It arouses me in that way of funerals— urging me to feel alive.

When I think of losing him My body pulls to his— Claims his space.

6 0 OFM N O V E M B E R 2 0 2 1

I ask—with touch, not tongue—to fill him.

That the space I claim inside him serve as plea to stay Until we one day leave this plane together.

If possible, the same hour.

Second.

He surfaces from the wet laundry of my fears to show me the sky—patched with velvet & linen Like some cosmic clothesline of boundless domesticity.

He is a cloud Taking on new shapes.

With each shift, I think: “This is my favorite version of you.”

If he is the sky, I am the aircraft Eager to explore.

The sandy smoky citrus

Taste of his allure

Unfurls my tongue

Like a fern at dawn,

Lapping at the morning’s fortifying dew.

His taste intoxicates.

It clings to my mouth, my chin.

I breathe him in for hours after we part.

In the kitchen— his compact kitchen— We open jars Open cans Dipping into confections we purchased at the store.

We spoon our sweets with delicate sweeps Blinking back our pleasure.

I’m more indulgent when I’m with him.

Irrelevant, whether good or bad.

I ask him in his kitchen, “When were you last ravenous?”

“This week,” he says. “Right now.”

(He craves an audience for his efforts.)

It makes me hard to hear him stress about attention— in that way that vulnerability invigorates.

I am ravenous for his shifting moods— The way he shares his every portion.

(Do I share my whole self with anyone?)

This romanticism startles me— it’s too often done me wrong Leading me to mislead all my lovers To pull To push Of all people, I refuse to mislead him.

“Oh lover, I’ll cover you”— he croons as he stirs my emotions over the stove.

Showtunes season all his meals.

A tap of salt.

Kick of thyme.

I’m afraid of turning bitter— Afraid the next version of him will lose his taste for me.

I pull away so he won’t leave me first.

Despite that I would taste him for eternity.

I fill him with my anxiety and lust And call it love.

Easier to say, “I could fuck you everyday” Than “I could build a life with you.”

He constructs a drawbridge— Lowering a rope When I sink into my moat of insecurities.

Safe is a feeling I’m still afraid of.

Easier to believe you deserve to sink— To slip through the cracks of self-defeat Than to grip hold of security.

He is the comfort food of home.

—a wild mushroom in a cave.

T a k e

t h e

r e d

p i l l .

The spice of foreign land.

He leaves a lipstick ring I won’t wash off.

(I’d tattoo his every imprint on my skin.)

w w w . c h r i s t o p h e r l a f l e u r a r t s . c o m

outfrontma ga zine.com 61

OFM lit

Dinner for

Two

by Brian Byrdsong

6 2 OFM N O V E M B E R 2 0 2 1

D

ays of anticipation, waiting, and coordination had finally led to this: a dinner. To Darren, though, this wasn’t just any dinner. It was a dinner with Tereus, though nearly everyone in their office except Darren called him Terry. On that brisk Monday evening at their office, Tereus came strutting up to Darren in six-inch, black stilettos and held out a hand. Darren, unsure of what to do, grabbed it languidly.

“How would you like to go out on a date with me, Darren?”

Tereus asked him. Darren’s eyes opened wide, and his throat went dry.

“Are you sure? Um, yes, absolutely,” Darren responded before Tereus had the opportunity to change his mind.

Darren couldn’t dare let this opportunity slip. He’d lusted after Tereus for months. Tereus on the other hand, didn’t even give an inkling that he noticed Darren existed. Darren figured that Tereus must have noticed him and counted his lucky stars that Tereus, a confident, assured powerhouse of a man had noticed him. Darren had left work that evening with a pep in his step.

He came to work the next day, though, and that pep was almost immediately diminished. Tereus breezed right past him as if he didn’t exist. The whole week went that way.

Darren would arrive to work and try to start a conversation, and Tereus simply didn’t acknowledge him. Darren would then go home and be flooded with texts from Tereus. Some flirty, some trying to plan and coordinate their Friday night date, and some that were, Darren assumed, meant to get to know him.

Darren would have thought that he’d hallucinated Tereus asking him out, if not for the insane detail included in those texts. They would mention how Darren looked dapper at work that day, or how Tereus had worn a specific pair of tight-fitting pants just for him to have to think about them being together later that week.

So, when Friday arrived, and they’d met up at the insanelydifficult-to-get-into restaurant, Uomo Cibo, that Tereus swore he could get them into, Darren was surprised.

He’d almost expected this to be some sort of elaborate office prank. After all, it wasn’t like the crush that Darren harbored for Tereus was some sort of secret. Everyone in the office knew. Darren tried to hide it, but his face when Tereus walked by would always give it away.

They walked in, and immediately, Tereus began to make use of his assertive nature. Unfortunately, the poor hostess must not have been aware of just who Tereus was.

“We’re having dinner for two. It should be under the last name Greco,” Tereus said with not a single quiver in his voice.

“I’m sorry to tell you, but we have a strict policy. You’re 15 minutes late, so your table has been given away,” the meek hostess said. Darren could feel how apologetic she was.

“That’s impossible. Call Philomena, the owner; she’ll get this situation resolved. I should have a standing table.”

The hostess picked up the tiny phone that sat on the podium she stood behind. Seconds passed, and after the hostess explained the situation and mentioned Tereus’ last name, she turned pale, hung up the phone, and led them to their table. She placed two menus on the table covered by a silk tablecloth. Immediately, Darren began looking through his. Tereus didn’t even pick his up.

“Oh, I’ve been here enough to know what I want,” Tereus said.

“Oh, so you bring all your first dates here?” Darren inquired, slightly irked.

“Of course. I mean, it is the most exclusive restaurant in the state … don’t take it as a slight,” Tereus chuckled to himself a bit. “Most of my first dates don’t get a second. Here’s to hoping you do better.” Tereus sat straight up in his chair and held out his hand. A server came over and handed him a glass of what looked like red wine.

“Would you care for one?” Tereus asked him.

“Sure. I typically prefer white, but red will do,” Darren responded.

A second glass was brought out with a swiftness Darren had never seen before. The server stopped at their table and inquired if Darren had decided what he would like to eat.

He glanced at the strange menu and quickly decided that he would have the Braised Sidney.

“I’m curious … why are these dishes named this way?”

Darren asked. He’d assumed Tereus would know, since he’d been here many times.”

“Oh, that’s an easy one. Philomena handpicks the meat sources and names the dishes after what they were called when they were alive.”

“Oh, that’s interesting,” Darren said. “I know a ton of people who can’t eat something that has a name. I had a pet pig when I was growing up. I named him Tom. I couldn’t have

ever imagined eating him.” The waitress came out with a large dish of Braised Sidney. It looked absolutely delicious.

“Dig in,” Tereus said.

Darren didn’t wait for another invitation and quickly began to cut. The meat cut differently than he expected, and when he placed it in his mouth, it tasted strange, too. It wasn’t a taste that he cared for, but there was no way he was going to spit it out in front of Tereus. He reached for his glass of wine and began to drink. It was thick. Thicker than wine should ever be. It tasted of blood.

A horrid thought creeped into Darren’s mind, and he couldn’t help but ask.

“Tereus … what kind of meat is this? I assumed it would be lamb, but it tastes kind of strange.”

Tereus laughed. “Well, remember when I told you most of my first dates don’t make it to a second?”

Darren looked around and swallowed. He noticed that every person in the room was staring at him with widened eyes.

They looked hungry. Darren didn’t feel comfortable. Tereus stood with a knife in his hand.

“It looks like you’re not going to make it to a second either, unfortunately. Though, I do look forward to serving my next date Baked Darren.”

With that, Tereus lunged forward and stabbed Darren. As his vision began to fade, he could see the patrons of the restaurant closing in … drool slipping from their mouths.

outfrontmagazine.com 63

OFM

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BR

4958 E. Colfax Ave. Denver (303) 320-9337 Facebook- @randrdenver

AR

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6 4 OFM N O V E M B E R 2 0 2 1

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C LO C KTOW E R

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NU

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AK

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