INSIDE
Welcome to the special Food & Brews Edition of Longmont Magazine, where we celebrate the rich tapestry of flavors and stories that shape our community. This issue is a feast for both the senses and the soul, as we highlight the vibrant culinary and brewing scenes right here in Longmont
We begin with an inspiring tale of resilience and community. Discover how a 9/11 survivor transformed her harrowing experience into the heart of Longmont’s beloved Georgia Boys BBQ, becoming a beacon of hope and togetherness
Dive into the fast-paced world of pickleball at Longmont’s newest sports facility, which caters to enthusiasts and novices alike in this rapidly growing sport. Meanwhile, learn about the challenges and innovative strategies local businesses like Wyatt’s Liquor Store are employing to thrive in today’s market, emphasizing the critical importance of supporting local Longmont and Colorado businesses
Family and optimism are at the core of Bon Bee Honey, a local family-operated venture that exemplifies dedication to quality and community spirit. Similarly, experience unique culinary magic brought by New Orleans Chefs of Colorado, infusing local ingredients with distinctive flavors from New Orleans
Explore the transformation of a humble burrito stand into one of Longmont’s beloved landmarks, narrating a story of passion and community connection. And if you’re curious about adding more plant-based foods to your diet, discover compelling reasons and practical tips to do so
The debate over Colorado’s favorite spicy ingredient heats up as we delve into the fiery world of green chile. This edition also celebrates the season with a look at how comfort foods are perfectly paired with darker, richer brews that epitomize autumn’s essence.
Be sure to visit Parkway Food Hall, a new local culinary hotspot, or the impactful work of the St. Vrain Historical Society, which is preserving the heart and heritage of Longmont
Lastly, keep an eye out for an array of events happening around Longmont this fall, promising engaging activities for everyone.
We invite you to sip, savor and celebrate the stories and flavors that make our city unique.
Happy reading!
– Greg Stone
10 FROM TRAGEDY
Cheri Wright’s journey from 9/11 survivor to Longmont’s heart of Georgia Boys BBQ
Longmont’s newest sports facility caters to the growing craze
How Wyatt’s Liquor Store in Longmont is adapting and the importance of supporting local
Family
New
The
Why and how to eat (more)
Burning questions about green chile in
Autumn has it all and most of us can’t get enough. The seasonal menus change, making way for comfort food and darker beer
Longmont’s newest culinary destination
Preserving the
of Longmont: How the St. Vrain Historical Society keeps our heritage alive
Mark your calendars for an array of events happening in and around Longmont this fall
•
MAIN PHOTO: Buffalo Chicken Salad at Pumphouse Brewery. TOP RIGHT: French toast, eggs and bacon at The Garden Gate Cafe. MIDDLE RIGHT: Scratchmade burger and beer at 300 Suns Brewing BOTTOM RIGHT: BBQ ribs from Georgia Boys BBQ (Photos courtesy: Pumphouse, The Golden Gate Cafe, 300 Suns Brewing and Georgia Boys BBQ).
CONTRIBUTING WRITERS
Brittany Anas, Emma Castleberry, Jared Fiel, Rebecca Furuta, Courtney Johnson, Julie Kailus, Emily Kemme, Ross Maak, Wendy McMillan, Darren Thornberry, Shelley Widhalm
EDITOR/DESIGNER
Greg Stone
ADVERTISING COORDINATOR
Jeanine Fritz
ADVERTISING SALES
Julie Casper, Ruth Garfield, Isaiah Knight, Abbie Lance, Jeri Martinez, Melissa Morris, Francine Wahlgren
Longmont Magazine is published
PUBLISHER
Jill Stravolemos jstravolemos@prairiemountainmedia.com 303.473.1420
LONGMONT MAGAZINE
A Publication of the Longmont Times-Call. To advertise, call 303.473.1400 or email advertising@prairiemountainmedia.com
EDITORIAL & EVENTS
To submit a story idea, visit www.longmontmagazine.com/contact-us/ or email gstone@prairiemountainmedia.com
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©2024 Prairie Mountain Media.
TRAGEDYCommunity FROM TO
Cheri Wright’s journey from 9/11 survivor to Longmont’s heart of
Georgia Boys
BBQ
by Julie Kailus Longmont magazine
Many in the Longmont community know Cheri Wright as one of the faces of Georgia Boys BBQ. But before she landed in comfort food — and community — that is barbeque, Wright was at the epicenter of a world- and life-changing event: 9/11. While working for Keane Consulting Group in New York City, she was assigned to a client on the 92nd floor of the World Trade Center
LEFT: Cheri making appreciation baskets for First Responders (Photo courtesy: Cheri Wright).
Due to construction on that floor, Wright decided to work out of the client’s Chicago office, leaving on September 10. “That decision saved my life,” Wright says Her coworker, who made it out alive, described the view from the lobby as “balls of fire coming down from above onto the vehicles and ground outside,” she remembers. “My team was on the phone with his pregnant wife during this time, trying to calm and reassure her.” Many other colleagues were not so lucky. Her manager stayed behind to help a pregnant colleague try to escape. “Neither of them made it out,” she says. “After all these years, I still get emotional when I think of these women.”
At the time, Wright was a single mom to a 7-year-old who was with her grandma while she was traveling. “I’ll never forget the relief I felt when I got home and got a big hug from my daughter,” she says. “At the same time, my heart was breaking for the families whose people did not get to come home to them.”
Wright remembers how the country seemed to unite after 9/11. “It seemed that regardless of who we were, how we believed or what our politics were, we were one nation. We’ve moved so far away from that. I really struggle with the divisiveness that I see in our country.”
The event’s impact shifted Wright’s life forever. When she finally returned to the World Trade Center in December 2001, the building was still smoking. “It was very difficult to see the site being treated like a tourist attraction. To my surviving colleagues and myself, it was a place where we worked, laughed and had to say goodbye to people that we cared about,” she says
Having grown up in Colorado, Wright moved “home” in 2020. She felt privileged to care for her father, who was paralyzed due to a fall as a result of Parkinson’s Disease. “I think the experience from 9/11 impacted me in ways that I never really fully processed — the closeness with my family and friends, the amazing relationship I have with my daughter, the choices I made over the last 20 years (good and bad), and moving back to Colorado even though it was a tough career choice.”
Wright calls her position as Georgia Boys BBQ Director of Marketing quite different from working for a billion-dollar organization. “I love it! The owners of the restaurant group are very generous in how much they give back to the community,” she says
Wright describes the Longmont community as incredibly welcoming, encouraging her to get involved via work
with the local chapter of the Daughters of the American Revolution, fundraising for the St. Vrain Historical Society for the restoration of the Affolter cabin, volunteering at Horses Make Miracles equine therapy, and meeting new people through the Longmont Quilt Guild.
“One of the core values at Georgia Boys is to be of service. When you seek out ways that
you can help others, it can be rewarding in ways that you could never anticipate,” she says. “I don’t think that it should take a catastrophic event like 9/11 to unify us. It starts with each of us when we decide to actively listen and seek common ground — when we are willing to compromise and treat others with kindness.”
Cheri and her daughter. (Photo courtesy: Cheri Wright).
3rd shot pickleball
Longmont’s newest sports facility caters to the growing craze
By brittany anas Longmont magazine
The pickleball craze is remarkable: The paddle sport grew nearly 52 percent between 2022 and 2023, and by a whopping 224 percent over the past four years, making it the fastest-growing sport in America, according
to figures from the Sports & Fitness Industry Association.
But with the fast-paced growth, pickleballers have found themselves in quite the, well, pickle: There’s just not enough court space to accommodate the sport’s eager fan base. Plus, snow on the ground, thunderstorms in the forecast, temps in the triple digits can cancel plans to play, and the “pop,
pop, pop” sounds from courts have caused a riff with some residents who live near courts Enter 3rd Shot Pickleball in Longmont, which opened in Nov. 2023. The large warehouse was converted into indoor pickleball courts with an adjoining CHUBurger food truck and a bar. Here, playing conditions are always perfect, and the space is open daily from 7 a.m. to 10 p.m.
LEFT: The spacious indoor pickleball spot is outfitted with eight courts. RIGHT: In a tasty partnership with Oskar Blues Fooderies’, 3rd Shot Pickleball has a full menu and kitchen on-site with craft casual bites from CHUBurger (Photos courtesy: 3rd Shot Pickleball).
The spacious indoor pickleball spot is outfitted with eight courts that can be reserved, but there are also options for drop-in open play, pickleball drill classes to sharpen your skills, leagues, lessons, private events and junior programs. The indoor pickleball court has also become a popular spot for corporate events
One fun way to enjoy the game is during their Blacklight Bonanza events when the lights go out and the pickleballs glow in the dark. Some players also decorate their paddles and T-shirts with tape for an extra glow factor.
The indoor pickleball destination is the latest venture from Dale Katechis, the founder of Oskar Blues and a pickleball fan,
who worked with a team of partners, including Adam Kahn, who recently sold Meadow Creek Tennis Club in Lakewood after two decades so that he could focus on the growth of pickleball at 3rd Shot Pickleball clubs
While Katechis sold the large-scale Longmont-based brewery and an associated group of regional beermakers, he’s remained an owner of Oskar Blues Fooderies, a restaurant group that includes CHUBurger. The food truck fuels hungry pickleballers with menu items like a blackened salmon salad drizzled in orange vinaigrette and the signature CHUBurger with smoked cheese, chopped pickles, and a special sauce on a challah bun. You bet there’s fried pickles on the menu, too, and the Hidden Pickle Bar has a half dozen beers on tap, including Pliny the Elder, an IPA, and also serves cocktails, including a pickle martini and an aptly named Dink and Drink vodka cocktail among others.
Since its debut, 3rd Shot Pickleball has grown into quite the community for pickle-
ball players who come to play, socialize and even introduce friends and family members to the sport. Even when someone’s injured, they’ll come to hang out in the space, says Robert Leonard, the Longmont club’s general manager.
“We want to be like ‘Cheers,’ we want to be the place where everyone knows your name,” Leonard says
3rd Shot Pickleball offers memberships, which come with perks like reduced court fees as low as $3 per hour, the opportunity to book courts two weeks in advance, discounts on leagues, lessons and drop-in play, and the chance to set up a permanent court time.
And for those who are brand new to the sport, 3rd Shot Pickleball offers free, 1-hour classes to teach beginners how to play and the rules of the game. The learn-to-play clinics are at 1 p.m. and 6 p.m. on Mondays and 6 p.m. on Friday. There are limited spots, so call 3rd Shot Pickleball at 720.336.3389 if you’re interested in attending
“We want the barrier to entry to be as low as possible,” Leonard says. “We want to get more people involved in the sport and the community.”
3rd Shot Pickleball offers free, 1-hour classes to teach beginners how to play and the rules of the game (Photo courtesy: 3rd Shot Pickleball).
Local liquor stores trying to find way in new world
By ross maak Longmont magazine
Colorado has always been outside the national norm when it comes to liquor laws
For years, liquor and beer sales in Colorado weren’t allowed on Sundays
For years, only low alcohol (3.2% beer or less) was allowed to be sold in grocery stores and convenience stores.
And for years, liquor licenses were only issued one at a time, meaning chains stores couldn’t sell anything stronger than 3.2 in their stores.
around 50% beer sales
“2019 was awful as the market adjusted,” Dinsmore said. “But it gave some of us a chance to close up shop or sell our business.”
Then the COVID-19 pandemic hit. As it turned out, this ended up giving liquor store owners a huge boost
“Honestly, that saved a lot of people,” Dinsmore said. “At-home consumption went through the roof So, what ended up happening was the ramifications of SB197 never really materialized.”
Then, according to Dinsmore, the grocery industry basically reneged on the agreement, saying they wanted to add wine to the items they’re allowed to sell.
In a very narrow vote in which grocery stores spent millions, the measure passed by less than a percent and grocery stores were granted the ability to sell wine starting on March 1, 2023.
Since the pandemic, Dinsmore said Wyatt’s has gone from 50 team members down to 30. And it doesn’t end there
Dinsmore said the number of liquor stores in Colorado has always hovered around 1,600. But in the last 18 months (since wine was allowed into grocery stores), between 150-180 have closed.
With those laws firmly in place for generations, independent, family-owned liquor stores became a burgeoning business. Recently, all that has changed. A push was made to allow grocery stores, convenience stores and big box stores to sell full-strength beer and alcohol. Obviously, that was going to have a major impact on independent, familyowned liquor stores
As a compromise, a group of liquor store owners, including Wyatt’s Liquor owner Mat Dinsmore, got together and crafted SB197. This law passed in 2016 and took effect on Jan. 1, 2018.
And indicators show another 300 are struggling and potentially on their way out
“I mean, basically, the number of wine outlets tripled overnight,” Dinsmore said. “Here we are 90 years in, and people are moving the goalposts.”
“The grocery stores and box stores haven’t added a single job, but the independents have lost thousands.”
Waytt’s and other stores are doing what they can to survive, but it’s an uphill battle.
“We win on service, selection and price,” Dinsmore said. “When it comes to service, I’ll take anyone on head-to-head. And for selection, we’ve got ‘em. Where we lose a little bit is on convenience.”
He said the liquor stores remain busy on holidays and a lot of weekends But, Dinsmore said, the standard Monday through Thursday grocery shopper is just going to grab a bottle of wine or two when they hit the store.
SB197 called for a 20-year phase in. It allowed full-strength beer into grocery stores with a chance to add wine and spirits 20 years later
Dinsmore said the best thing people can do is support local businesses
“It allowed for store owners who wanted to get bought out,” Dinsmore said.
At the time, Dinsmore said many liquor stores ran on
“You vote with your wallet,” he said. “If you want to support family-owned businesses, don’t buy at the grocery store. I mean, if you come to Wyatt’s and have a bad experience, absolutely don’t shop with us – but give another store a chance. Go hit PJs or Twin Peaks or any of the others out there. “If you don’t care, that’s fine, too. But if you do … shop local.”
Wyatt’s Wine and Spirits in Longmont (Photo courtesy: Wyatt’s)
Bon Bee Honey
Family owned and led with optimism
By emma castleberry Longmont magazine
Kendra Bennett, CMO of Bon Bee Honey, credits much of her company’s growth to the outpouring of community support they’ve received since they launched in Longmont in 2010. “That gave us the momentum to fuel our growth,” she says “Our supporters not only keep the lights on for our small business, but they have also helped shape our story, which ultimately caught the attention of Shark Tank.”
Bennett went on the business reality TV show Shark Tank to pitch Bon Bee Honey to several venture capitalists (known as “sharks”) in the hopes of getting one or several of them to invest in the company. None of the sharks bit on her pitch, but after her episode aired in April of 2023, sales exploded both online and in stores “Quite literally overnight,” says Bennett. “My mom, dad, brother and I were
filling orders around the clock from our Longmont facility, trying to keep up with the pace. Seeing the orders pouring in on our website was actually a pretty emotional experience. We were just so incredibly grateful.”
The Shark Tank debut was significant in other ways, too. Bennett and her family were given just three weeks of notice prior to the episode’s airing, which required the company to accelerate a brand name change that was planned for a month later
Kendra Bennet, Ed Payne, Jennifer Payne and Edward Payne. (Photo courtesy: Bon Bee Honey).
(Photo courtesy: Bon Bee Honey).
The company was initially founded as Honey Bunchie, after a nickname Bennett’s dad, Ed Payne, used for her mom.
“When my dad was an F4 Phantom Fighter Pilot in Vietnam, my mom made him a honey-based snack for a healthier, natural energy boost,” says Bennett. “Fast forward to 2010, Dad tried to recreate Mom’s recipe and accidentally made what is now our Peanut Pecan variety of Bon Bee Gourmet Honey Bars.”
The first retailer of Bon Bee’s honey bars was Longmont’s very own Red Frog Coffee, and you can still find the bars there today. In 2021, the company introduced a second flavor: Coconut Almond. This bar made the products available to the paleo crowd, vegan and plant-based consumers that include honey in their diets, and the dairyfree and peanut-free communities. In 2023, shortly before the Shark Tank episode, the brand name was changed to Bon Bee Honey — though the company name will forever be Honey Bunchie, LLC
Bennett’s family moved to Gunbarrel in 1986. “My brother and I went through the St. Vrain Valley school system, graduating from Niwot High School in the early-mid 90s,” she says. “Mom, dad, my brother and his family, me and my family all live and work right here in Longmont.”
Bennett says she often reminisces of the city when it was “surrounded by prairie dog fields, Twin Peaks Mall was the place to go for giant cookies and arcade games, and the highlight of every teenager’s weekend was cruising on Main Street. I would never have believed my family and I would be growing a business with local roots right here in Longmont and providing employment to our neighbors that strengthens and builds our community.”
The hard edges of entrepreneurship — wondering how long the cash will last and if the company will survive — are softened by working alongside family. “No matter how difficult it has been for us in the past or what challenges we are bound to face in the years to come, the one constant is that we have each other’s backs, and we still love each other at the end of every day,” says
Bennett. “That is an asset that can simply never be manufactured.”
Now, a little over a year after the original airdate of the Shark Tank episode, this little Longmont family company has experienced unprecedented growth. The episode has aired at least 12 additional times on ABC and CNBC
“We have also launched Bon Bee Gourmet Honey Bars nationally in both Kroger and Sprouts Farmers Market, as well as with fabulous mom-and-pops and regional retailers including Alta Convenience in Colorado and surrounding states, Harmons in Utah and J&H Family Stores in Michigan,” says Bennett. “We gained additional reach with numerous regional distributors as well as with national distributors, including KeHE, McLane and US Foods.”
Bon Bee Honey also introduced new four packs of their honey bars, available exclusively at Sprouts Farmers Market through the end of September
“Despite our growth, Bon Bee Honey is still a small, family business,” says Bennett. “Mom, dad, my brother and I continue to have company meetings in my parent’s living room. We still make our bars by hand in small batches and even pack every online
order in-house.”
In addition to being 100 percent familyowned, Bon Bee Honey is also proudly 50 percent woman-owned and 50 percent veteran-owned.
“Starting a small business is extremely difficult, and as every entrepreneur knows, you take a lot of blows,” says Bennett. “Seeing the excitement of our customers, reading the messages that come in each day and the reviews left online — we read them all — is what energizes our family to keep pushing forward to do everything we can to ensure Bon Bee Honey will be around for our customers for the long haul.”
During the Shark Tank episode, one of the sharks, Barbara Corcoran, said that Bennett was too optimistic — a quality that Bennett credits with getting her company where it is today. “If it weren’t for my optimism,” she says, “we would have never taken a shot at Shark Tank, where 40,000 companies apply and only approximately 88 air. So, my optimism is as strong as ever as we continue to leave no rock unturned and dream the big dream.”
To learn more about Bon Bee Honey, shop online, or find a retailer near you, visit bonbeehoney.com.
Kendra Bennett appeared on “Shark Tank” in 2023 to showcase their gourmet honey bars, Bon Bee Honey. (Photo courtesy: Bon Bee Honey).
Bon Bee Honey offers an assortment of Gourmet Honey Bars that come in two delicious flavors – Peanut Pecan and Coconut Almond. (Photo courtesy: Bon Bee Honey).
From mouthwatering french toast, barbecue and burgers to salads, sandwiches and other local culinary treasures – savor all the top flaors that Longmont and the St. Vrain Valley offer.
FOOD& BREWS
Gumbo. (Photo courtesy: New Orleans Chefs of Colorado)
NEW ORLEANS CHEFS OF COLORADO
Lip-smackin’ tastes: From New Orleans, with love
By emily kemme Longmont magazine
Tondra and Kenneth Gaspard have deep ancestral roots in New Orleans They met at a New Orleans restaurant where they both worked as professional chefs, and fell in love at first sight Today, they have worked together for over 21 years, fueled by that love and the tastes that have simmered in the Louisiana city’s unique blend of Creole, Cajun, Spanish and French cuisine for over 200 years
Their Longmont-based business, New Orleans Chefs of Colorado, showcases authentic New Orleans cookery, presenting a culinary repertoire you can relish in their restaurant, food truck and catering business
The Gaspards took different paths to master what Kenneth describes as southern cooking and what Tondra, who brings a line of vegan soul food to their menu, calls So’ful.
“I haven’t eaten meat in almost 33 years The vegan, plant-based diet is a way of life for me,” Tondra said. “But I want to have delicious food. You’re so full from eating this vegan or vegetarian food [and So’ful] is a play on soulful and soul food.”
Kenneth learned how to cook with his
Kenneth and Tondra Gaspard, Longmont Restaurant Week 2022.
(Photo courtesy: Nathan Venzara / New Orleans Chefs of Colorado).
grandmother. “I was an active young man and I ate a lot of what were called ‘man meals’ — a big plate of food.
Grandmother told me, ‘you want to eat, you got to learn how to cook.’ She took a big pot, and I took a little pot, and I learned from her,” he said.
His first cooking job was at Denny’s, followed by Popeye’s and Olive Garden in 1993, where he continued his education working in a scratch kitchen that, in those days, made the pastas and sauces in house. He met Tondra, who would be his future wife, while working
in a New Orleans fine dining steak and seafood restaurant
Tondra also started cooking at her grandma’s house, where she was coached by her great-aunt
“About age four, I started peeling onions and cutting garlic. By seven, I got the privilege to join in and eventually cooked with the other women in our family,” she said.
After deciding to make cooking a career, she earned a degree from the Culinary Institute of New Orleans. Tondra said her cooking style is a combination of southern flair influenced by the flavors of the Philippines, South Korea, Hong Kong and China, thanks to years spent living all over the world following her military mother and her own service in the Navy.
The Gaspards didn’t move to Colorado to cook. When Kenneth needed a kidney transplant, Tondra searched for the best care possible and decided on Anschutz Medical Center. Four years later, she said the couple is grateful that they are still standing strong and working towards a never-ending goal of cooking healthy food.
New Orleans Chefs of Colorado’s slogan — “lip smackin’, foot tappin’, finger
Tondra’s Tacklebox, a towering tumble of fried fish and fried shrimp (Photo courtesy: New Orleans Chefs of Colorado).
tappin’, c’est bon” refers to the feelings of well-being that happen after tasting the Gaspard’s flavorful cooking
“We make everything from scratch, from our own roux for the sauces to cutting the onions, garlic and green peppers,” Kenneth said Their authentic flavors of the south start with family recipes learned from their respective ancestors and ingredients from New Orleans, including hot sauces, and andouille sausage made in Opelousas, La., while chicken gizzards in the gumbo are what makes it the real deal.
“Not a lot of people use gizzards, but we do. The ingredients and the cooking methods are doing the talking. This contributes to the unique depth of special tastes that you don’t see all the time,” she said.
Popular dishes include Ken’s Kickin’ Chicken — the Gaspard’s version of New Orleans’ barbecue chicken wings served with Cajun-dusted fries and cornbread, Jammin’ Jambalaya, a classic Creole dish with chicken, pork, beef and andouille sausage, and of course, the gumbo. There’s also Tondra’s Tacklebox, a plateful of southern fried fish and shrimp served with Cajun-spiced fries, potatoes and cornbread
To taste the true flavors of New Orleans, you’ll find the Gaspards serving it up at Times Collaborative, 338 Main St. in Longmont, on Fridays and Saturdays. They also have food truck pop-ups with locations posted on Facebook and Instagram, and the chefs offer personal, private and corporate catering with seven days advance notice.
New Orleans Chefs of Colorado, 338 Main St., Longmont, 504.669.2456, facebook.com/p/New-Orleans-Chefs-ofColorado-100076301115555
GEORGIA BOYS BBQ
Slow cooked, mouthwatering flavor
At Georgia Boys BBQ, Southern hospitality and mouthwatering flavors come together in perfect harmony
Located at 250 Third Ave., this local favorite invites guests to experience the warmth and richness of Southern cooking right here in Colorado. Founded by Georgia natives Matt Alexander and Nick Reckinger in 2011, Georgia Boys BBQ has become a haven for BBQ enthusiasts, offering a menu that showcases the best of Southern cuisine.
Their Pitmasters skillfully smoke meats using a special blend of seasonings over hickory and apple wood, ensuring each
bite is tender and flavorful. The Meat Plates, featuring a variety of BBQ options paired with classic sides, are a must-try For something unique, the Tennessee Sticky Pig, glazed in a house-made maple bourbon sauce, is a fan favorite. And don’t forget to save room for the housemade banana pudding!
Georgia Boys BBQ also caters to diverse dietary preferences, with smoked portobello mushroom sandwiches, gluten-free buns and plenty of vegetarian options Their dog-friendly patio is perfect for outdoor dining, and the cozy, welcoming atmosphere will make you feel right at home — just like dining on your favorite aunt’s front porch.
Georgia Boys BBQ, 250 Third Ave., Longmont, 720.999.4099, georgiaboys.com
Red beans and rice.
(Photo courtesy: New Orleans Chefs of Colorado)
Georgia Boys BBQ has become a haven for BBQ enthusiasts, offering a menu that showcases the best of Southern cuisine. (Photo courtesy: Georgia Boys BBQ).
Georgia Boys BBQ was founded by Georgia natives Matt Alexander and Nick Reckinger in 2011 (Photo courtesy: Georgia Boys BBQ).
BBQ Ribs (Photo courtesy: Georgia Boys BBQ).
NIWOT TAVERN A cozy corner of comfort food and community
Since its opening in 2005, Niwot Tavern has been a beloved spot for locals seeking hearty food and a welcoming atmosphere. Nestled in a somewhat rural area at 7960 Niwot Road, this family-oriented establishment
offers something for everyone. Whether you’re craving their famous Prime Rib on Monday nights or their daily hit, the Blackened Salmon Sandwich, Niwot Tavern serves up dishes that are both satisfying and flavorful.
The menu is diverse, with plenty of vegetarian, vegan and gluten-free options
The kitchen staff, led by a team passionate about good food, is always willing to modify dishes to suit any dietary preference. Their outdoor patio is a beautiful place to dine, offering a peaceful setting for a meal, although dogs must stay just outside the
patio after a past incident
Niwot Tavern is more than just a place to eat — it’s a community hub where guests are treated like family. With daily happy hours from 2 to 5 p.m. and special events like Taco Tuesdays, there’s always a reason to stop by Whether you’re a regular or a first-time visitor, you’ll find comfort and camaraderie at Niwot Tavern.
Niwot Tavern, 7960 Niwot Road, Niwot, 303.652.0200, niwottavern.com
Donald
Alfred
Audrey
George Baskos
Jerome “Jerry” Cross
Victor Vela Sr
LA MARIPOSA MEXICAN RESTAURANT
From burritos to a beloved landmark
The heartfelt journey of La Mariposa’s newest Longmont restaurant
By Rebecca Furuta Longmont magazine
The facilities at La Mariposa’s newest restaurant on Ken Pratt Boulevard in Longmont are ornate, but the origin story is one of pure practicality and maternal love.
Nearly 40 years ago, Maria Cervantes wanted to buy her infant son a baptismal gift – a pair of crisp white leather shoes Her husband, Rene Cervantes, was working long hours as a mason, laying the stone for the Wells Fargo Bank on Coffman Street. The young family was stretched thin, and the shoes were a luxury Rene simply could not afford.
Undeterred, Maria devised a plan to earn her own money. She went to her kitchen and began cooking. Maria scattered warm tortillas with crumbles of sweet and salty pink chorizo, minced white onions and
cilantro. She spent hours cooking seasoned meats and beans and making thick red and green salsas. She stuffed the burritos, rolled them tightly and then tucked them into a small cooler.
“She would make burritos and walk around town to sell them, and as time went on, she sold more and more,” said Jorge Murillo, who has worked at the restaurant for over a decade.
In the early hours, Maria would walk around Longmont’s working-class areas, earning countless loyal customers and catching the attention of locals who were impressed by her cooking
She tried to convince Rene to sell the burritos to the men working on the bank building. “He was embarrassed to ask his co-workers if they wanted to buy these burritos out of a cooler, so he just set it out as a favor to Maria and told the men that if they wanted one, they could leave a couple of dollars,” Murillo said.
Maria Cervantes earned more than enough to buy her son a pair of milky white slippers, and as her business grew, she realized she needed a storefront. The first La Mariposa restaurant was a 20x20 space with an undercurrent of pragmatism – bright, clean counter service and a neon sign.
As the restaurant grew, so did the menu. Maria took big spoonfuls of masa wrapped in cornhusks and tucked meats, vegetables and cheeses inside, and then steamed the tamales until firm. She braised barbacoa and combined bitter chocolate and hot chiles to make a rich mole. Dark-meat carnitas were wrapped in chewy tortillas. And people kept coming
Maria eventually leased a row
of suites with spacious dining rooms and cozy booths, and walls painted in vibrant colors of sea blue and orange.
The Cervantes family has fed generations of Coloradans with a total of five locations in Longmont, Greely, Lyons, Boulder and their most recent addition in Loveland, which opened just this month. “They still work in the kitchen,” says Murillo “Maria and Rene don’t just own their restaurants, but they are doing the work alongside their children and the people they employ. It’s still very much a joy for them.”
In December, the owners finalized the purchase of a building at 2033 Ken Pratt Blvd. and held a soft opening to the public, followed by a bigger celebration in April.
The new space highlights the Cervantes’ dedication to craftsmanship, with an expansive rooftop deck and a central bar where the best seats give customers a view of the galley kitchen. The new menu is more substantial than ever, including brunch items like a carnitas benedict with a delicate poached egg atop piles of crisp carnitas, and chicken enchiladas in a soulful mole that’s chocolaty, sweet, and spicy.
“For four decades, La Mariposa has been home to all kinds of celebrations People come for birthdays, anniversaries, after football games. We have shared so many important moments with our customers, and it’s an honor to continue that in a space that is ours,” says Murillo
In an age where few restaurants have the appeal and longevity to survive 38 years, La Mariposa stands as the exception. “It works because we are constantly listening to our customers, and we are always adding things to the menu and trying new dishes, and because we love it,” said Murillo “That’s the most important thing It started with love, and you still feel that when you walk in today.”
La Mariposa, 2033 Ken Pratt Blvd., Longmont, 720.927.6898, lamariposarestaurants.com
Rene and Maria Cervantes, owners, La Mariposa. (Photo courtesy: La Mariposa).
Ribbon-cutting of the new La Mariposa Mexican Restaurant at 2033 Ken Pratt Blvd. in April 2024. (Photo: Cliff Grassmick/Times-Call).
300 SUNS BREWING
Craft beer, culinary delights
Step into 300 Suns Brewing, where the spirit of Colorado’s 300 days of sunshine is captured in every pint. Nestled on 1st Ave. in Longmont, this brewery is a haven for craft beer enthusiasts and food lovers alike. With 15 to 18 beers on tap, including the crowdfavorite Lazy Hazy Crazy Day-z NEIPA and a rotating selection of local ciders, seltzers and non-alcoholic options, there’s something for every palate.
The atmosphere at 300 Suns is warm and welcoming, perfect for catching up with friends or relaxing on their popular pet-friendly patio Their menu is a culinary delight, featuring scratch-made burgers, the crave-worthy Nashville Hot Chicken Sandwich, and a range of vegetarian and gluten-free options like the Black Bean Quinoa Burger. Weekly food specials and unique beer tappings, such as the Pink Guava Kolsch, keep the offerings fresh and exciting
Families are welcome, with a kid-friendly menu and a laid-back vibe. For those who want to take the experience home, 300 Suns offers freshly canned 32-ounce beers to go. With live music and a vibrant community feel, 300 Suns Brewing is the place to be in Longmont
300 Suns Brewing, 335 1st Ave., Longmont, 720.442.8292, 300sunsbrewing.com
Nashville Hot Chicken sandwich.
(Photo courtesy: Nathan Venzara / 300 Suns Brewing).
Scratch-made burgers (Photo courtesy: Nathan Venzara / 300 Suns Brewing).
PUMPHOUSE BREWERY
A local staple with something for everyone
Since 1996, Pumphouse Brewery has been a cornerstone of Longmont’s dining scene. Located at 540 Main St., this craft brewery and sports bar doubles as a family-friendly restaurant, making it the perfect spot for any occasion. With its employee-owned status since 2022, Pumphouse continues to thrive, serving up generous portions, attentive service and a diverse menu featuring over 80 scratch-made dishes.
The brewery’s commitment to variety is evident in its offerings. From the robustly bitter Flashpoint IPA — a West Coast-style IPA with bright citrus notes — to new menu additions like Crispy Brussels Sprouts and a Skillet Cookie, there’s something to please every palate. Vegetarians and gluten-free diners will also find plenty of options, including the Sweet Potato Cauliflower “Burgers” and Creamy Vegetable Risotto.
Pumphouse’s year-round covered patio, which is heated in winter, has earned accolades as the Best Patio in the 2024 Best of the West and Best Place to Eat Outdoors in the 2023 Best of Boulder awards It’s also dog-friendly, adding to its charm With a dedicated space for family-friendly games and a menu that caters to all, Pumphouse Brewery remains a beloved Longmont institution
Pumphouse Brewery, 540 Main St., Longmont, 303.702.0881, pumphousebrewery.com
Spinal decompression has saved many people from spinal surgery If you are suffering from a degenerated or herniated disc, don’t risk surgery until you have explored safe and effective spinal decompression!
Johnston Chiropractic has cared for the Longmont community and northern Colorado since 1977.Dr. Derek Johnston joined the family practice 24 years agoand since then he hasadded manycutting-edge treatments including the DRX9000 (True Spinal Decompression), lowlevel laser therapy, infrared therapy,high tech rehab and acupuncture. Dr.Johnston is ahighly skilled Chiropractic adjuster providing gentle, specificand precise adjusting with traditionalhigh velocity,low amplitude adjustments or light pressure Logan Basic Techniques as well as impulse and activator adjusting. Since acquiring the DRX9000 (spinal decompression) in 2006Dr. Johnston has been able to treatthe most difficult and severe lower back conditions thatused to lead many people to surgery. This treatment has been agame changer for so manyofour patients and has helped themavoid unnecessarysurgical procedures thatthey were advised they hadtohave. Using the DRX-9000 has successfully treated chronic and severe lower back pain, herniated andbulging discs, sciatica, degenerative disc disease and even failed lower spine surgery. Dr.Johnston strives to really educate his patients about their condition and help them learn to better manage their condition so they can live amore pain free and healthy lifestyle.
Pumphouse is housed in an old firehouse located on Main Street in Longmont (Photo courtesy: Pumphouse Brewery).
Buffalo Chicken Salad and Pub Meatloaf (Photo courtesy: Pumphouse Brewery)
SMOKIN’ DAVES
A BBQ tradition since 2007
By courtney johnson Longmont magazine
If you catch the time and the wind right, you might delight in the aroma of BBQ in the air while walking in downtown Longmont. That’s because Smokin’ Dave’s is prepping their awardwinning smoky meats from chicken to ribs, much to the delight of their customers
Using his own recipes, Dave Oehlman has gained a following for his creations, beginning with the first sandwich shop he opened in a local hotel in Maui in 1990. Leaving the sand behind, he moved to Estes Park, Colorado in 1995 to raise his family. Taking that early learned knowledge (more what not to do than to do), he opened a taco shop and steakhouse in Estes Park.
Looking for a new restaurant adventure, Dave and his wife, Cat Oehlman, noticed a lack of BBQ restaurants in Northern Colorado. Even though high-altitude cooking can be tricky, there is something
so synonymous with BBQ and the mountains. Wanting to open a good yearround restaurant for tourists and locals, they decided to open the first location of Smokin’ Dave’s in 2007 in Estes Park.
Growing up with a passion for cooking that began in the kitchen of Myer and Madeline Leven- Dave learned to hone his craft with his grandparents at his side. Being 100% family-owned and operated, each Dave’s location has its unique personality and menu, emphasizing serving awardwinning BBQ. The Lyons location opened in 2011, while the Denver location opened in 2017. Locations have been selected based on real estate and by the need in the area,” said Cait
Preferring more intimate towns with a community feel, choosing to open a location in Longmont in 2014 was easy Once originally attached to the former Best Western hotel on Ken Pratt for six years, they decided to purchase the current location downtown on Main St. in 2020 “We love the atmosphere and community that downtown Longmont offers,” said Cat
With the Longmont motto of “You belong here,” Smokin’ Dave’s offers something for every BBQ taste on the menu, whether they prefer a more vinegar Carolina sauce or Texas Brisket. Even the sides match the styles, from fried okra to potato salad. A rotating beer selection enhances the BBQ experience, helping bring out the flavors “I would describe our personality in Longmont as family-friendly, casual dining,” said Cat
The restaurant group also gives back to the communities that have embraced them since opening each location. “We sponsor many school events and car clubs {a personal hobby of Dave}. We give a 15% discount to any first responders yearround,” she said.
While the restaurant has many styles of BBQ nailed down, some may wonder if a Colorado-based sauce is ever in the works “Our sauces are our own recipe and have been the same recipe since we started in 2007. We are always open to trying out new things,” said Cat
In the meantime, a Smokin’ Dave’s location is opening in downtown Greeley
this fall, and their mouth-watering BBQ will be served at many weddings as they continue their catering services. Keeping things innovative while also serving classic dishes, Dave’s keeps up with ways to improve the BBQ experience. “We review our menu every six months and make changes,” said Cat
BBQ Sauce
As Cat at Smokin’ Dave’s puts it, “Good BBQ sauce is very subjective, and varies by region, which is why we offer four different styles at Smokin Daves-Sweet Original, Spicy, Tangy and Carolina Mustard.”
Most sauces start with a good ketchup base according to Cat except for Carolina Mustard which pulls from the flavor profile of vinegar Meats should be rubbed or smoked with sauce added just before it is served. The most important thing to remember is, “A good BBQ sauce should add to the flavor of meats, not overpower or diminish,” said Cat Natural and gluten-free, their signature sauces are available for purchase at each location.
Smokin’ Daves, 230 Main St., Longmont, 303.923.7427, smokindavesbbq.com FOOD AND BREWS
Longmont location.
(Photo courtesy: Smokin’ Dave’s).
Smokin’ Dave’s offers something for every BBQ taste on the menu
(Photo courtesy: Smokin’ Dave’s).
THE GARDEN GATE CAFÉ Niwot’s breakfast and brunch gem
The Garden Gate Café is the perfect spot to start your day with a hearty breakfast or a leisurely brunch. Located at 7960 Niwot Road, this full-service café has become a local favorite. Offering a wide-ranging menu that satisfies all tastes, it’s open daily from 7 a.m. to 2 p.m. and is the go-to
place for both early risers and brunch enthusiasts
The Garden Gate Café is known for its Southwestern-inspired breakfasts and delectable crepes, but its Huevos Cantina steals the show. This dish combines corn tortillas, refried beans, two eggs, green chili, chorizo or carnitas, sour cream, avocado, fresh pico and combo cheese — a true feast for the senses For those looking for something new, their chili rellenos and Eggs are a must-try addition to the menu. There’s something for everyone, with
vegetarian, vegan and gluten-free options available, including their vegetarian and gluten-free green chili. Kids will love the pancakes; the outdoor patio seating makes for a perfect al fresco dining experience
Watch for their new Longmont location opening later this year — The Garden Gate Café is expanding its roots!
The Garden Gate Café, 7960 Niwot Road, Niwot, 303.652.8595, thegardengatecafe.com
Blueberry Granola French Toast, Fruit Crepes and Rueben Sandwich with Coleslaw (Photos courtesy: The Garden Gate Café).
FOOD AND BREWS
Plantifully yours
Why and how to eat (more) plant-based
By wendy mcMillan Longmont magazine
Move over meat and potatoes
Meals from standby staples to comfort foods are increasingly becoming plant-powered. Health concerns, environmental stewardship, increasing costs of meat, and enticing, innovative alternatives are all drivers behind plant-based momentum. But what exactly is the value? Here’s a quick rundown on the flourishing plant-based movement and how to make the most of it in the ways that best fit you.
What is Plant-based eating?
Plant-based diets have ancient origins, but the term “plant-based” eating is only about two decades old, according to a 2022 study from Oxford defining plant-based foods as fruits, vegetables, nuts, seeds, legumes, herbs, spices and whole grains. Moreover, the phrase has become something of a catchall, incorporating a broad spectrum of dietary regimes, the most familiar of which are vegan and vegetarian. While these two approaches have much in common, they are also quite distinct. Vegans abstain from all animal products and byproducts, often not only as food choices but also in terms of overall lifestyle. Vegetarians exclude meat while typically continuing to include dairy and eggs in their diets. “Plant-based” is a large and flexible umbrella for both and many more diets and philosophies to comfortably nestle under. Plant-based eating embraces nourishing, satisfying foods that are primarily, but not necessarily exclusively, plants
Plant-based Benefits
We all grew up being told to eat our vegetables for good reason. Plants offer a wealth of fiber, vitamins, minerals, powerful antioxidants and more. “Vegetables are the OG probiotics,” says Martha Walker, Longmont-based wellness coach, nutrition consultant and owner of Eat Sleep Play Meditate.
An ever-growing body of research consistently underscores plants’ health-
promoting power. Advantages of adopting a plant-based, or plant-rich, lifestyle may include lowered risk of chronic diseases such as heart disease, type 2 diabetes and certain types of cancer while supporting weight management and generally contributing to overall wellbeing What’s more, plant-based eating is associated with sustainability and environmental benefits, as the production of plant-based foods generally requires fewer resources and has a smaller carbon footprint compared to animal agriculture As such, moving toward a more plant-based diet can contribute not only to personal health, but to a healthier planet
How to Incorporate More Plant Power
Good news, transitioning to a plant-based diet can start as simply as this: add more plants to your plate. Be adventurous and choose plant-based options on an evening out Here in Longmont, there are plentiful plantiful dishes to choose from.
“We have always embraced vegan options, as they were among our first offerings,” says Rabi Gurung, owner of Tiffin’s India Cafe. Family-owned Tiffin’s was established in 2012. The symphonic flavors and overall delectable cuisine have been so popular, plans are underway to expand to three locations, the original Longmont space and two in Boulder.
When shifting to more plant-based eating, it may be helpful to think about incorporating a variety of colors and textures Stir-fries, curries and soups are a natural fit for an abundance of different plants, legumes, and proteins. You can cut back on your usual protein gradually, swapping in something new like tofu or tempeh, or simply add more vegetables and let them shine. Recreating family favorites is easy with ever emerging, tasty plant-based alternatives. And if you really want to signify a new direction with satisfying flair, try this delicious Palak Tofu recipe generously shared by Tiffin’s India Cafe.
Tiffin’s India Cafe, 1232 S. Hover St., Longmont, 303.834.8368, tiffinsindiacafelongmont.com
Palak Tofu
FOR THE MARINATED OF TOFU:
200 g of firm tofu, cut into cubes 1/2 teaspoon of turmeric powder
1/2 teaspoon of garam masala
1/2 teaspoon of salt 1 tablespoon of coconut or vegetable oil
FOR THE SPINACH SAUCE:
300 g of fresh spinach 1 medium onion, chopped 2-3 cloves of garlic, chopped 1 piece of ginger (1 inch), chopped 1 medium tomato, chopped
1-2 green peppers, chopped (optional)
1/2 teaspoon of cumin powder
1/2 teaspoon of cilantro powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of garam masala
1/4 cup of coconut milk or coconut cream (optional for a creamier texture) 2 tablespoons of coconut or vegetable oil - Salt and pepper to taste
INSTRUCTIONS:
1. Mix tofu in cubes along with turmeric, garam masala and salt Fry the tofu in a frying pan with 1 tablespoon of oil until golden brown. Withdraw and reserve.
2. Wash spinach and cook in boiling water for 2-3 minutes until tender. Drain and cool in cold water to maintain the color. Crush the spinach in a blender until you get a soft puree.
3. In the frying pan used for tofu, heat 2 tablespoons of oil. Sauté 1 chopped onion, add 2-3 cloves of chopped garlic, 1 piece of chopped ginger, and 1-2 chopped green chilies Cook until they release their aroma.
4. Add 1 chopped tomato and cook until it melts into a sauce. Add cumin, cilantro, turmeric, garam masala, cook for 2-3 minutes
5. Add the spinach puree to the sauce and mix well. If you want a creamier texture, incorporate 1/4 cup of coconut milk or coconut cream and cook over low heat for a few minutes
6. Add the golden tofu to the sauce and cook for 5 more minutes so that it absorbs the flavors
7. Adjust the salt to taste and serve hot accompanied by basmati rice or naan.
8. Enjoy.
Vegetable Korma. (Photo courtesy: Tiffin’s India Cafe).
LEFT HAND BREWING COMPANY
A craft beer pioneer
Founded in 1993, Left Hand Brewing Company has become a cornerstone of Longmont’s vibrant craft beer scene. Located at 1265 Boston Ave., this trailblazing brewery is known for its innovative brews and strong community ties. With a spacious tasting room and a welcoming outdoor beer garden, Left Hand Brewing offers the perfect setting for enjoying a cold beer with friends, family or even on your own.
The brewery’s dedication to quality and creativity has earned it the title of the most awarded Colorado brewer at the Great American Beer Fest and World Beer Cup since 1994. Among its many offerings, the Milk Stout Nitro stands out as the #1 selling craft stout in the U.S., making it a must-try for any beer enthusiast At Left Hand, the experience goes beyond just great beer. The Beer Garden, equipped with six rotating taps and ample seating, is perfect for a leisurely afternoon or evening The brewery hosts various events, from live music to trivia, ensuring something exciting is always happening. And with food trucks
on-site and a variety of non-alcoholic beverages, there’s something for everyone to enjoy.
Left Hand Brewing, 1265 Boston Ave., Longmont, 303.772.0258, lefthandbrewing.com
Left Hand Brewing Company offers a spacious tasting room and a welcoming outdoor beer garden. (Photo courtesy: Left Hand Brewing).
“I could have spent hours here sampling all the beer.... The service was top notch.”
“I wish I could give a million stars!”
“This place is phenomenal!!... What a hidden gem, Longmont is lucky to have this spot. I love the atmosphere and patio vibe.”
“The whole menu is fantastic and 300 Suns brews a balanced, delicious rotation of beer.”
“ ...so I just had the best burger of my life.”
“A+ experience!”
MANA THAI COMFORT FOOD Authentic flavors
Located in downtown Longmont, Mana Thai Comfort Food is a family-owned takeout gem that has quickly become a local favorite since its opening in 2022. Specializing in traditional Thai cuisine, this cozy eatery offers a menu packed with dishes rich in flavor and rooted in family recipes passed down through generations.
Mana Thai’s passion for honest cooking shines through in every dish. Their Drunken Noodles are a standout, featuring wide rice noodles stir-fried with a house-made sauce and chili paste, accompanied by fresh vegetables and your choice of protein. The menu is designed to accommodate various dietary needs, with nearly every dish customizable to be vegan or gluten-free.
In addition to their classic offerings, Mana Thai has recently introduced a delightful Mango Curry, which is quickly becoming a favorite among regulars. While primarily a takeout spot, Mana Thai also offers patio tables for those who prefer to dine al fresco
With three Longmont Times-Call Reader’s Choice Awards, including Best Thai, Mana Thai Comfort Food is a must-visit for anyone craving authentic Thai cuisine
Vegan Thai Company, 510 3rd Ave, Longmont, 303.776.8161, manathaicomfortfood.com
VEGAN THAI COMPANY
Plant-based Thai cuisine
Vegan Thai Co stands out by reimagining traditional Thai cuisine with a plant-based twist Launched in a Denver ghost kitchen in 2021, this pioneering eatery relocated to Longmont in 2022, sharing a space with Mana Thai Comfort Food at 510 3rd Ave. Vegan Thai Co. offers a fresh take on classic Thai dishes, making the cuisine more inclusive by adapting recipes to be fully vegan.
The menu at Vegan Thai Co. celebrates flavor and creativity with satisfying and wholesome dishes. Among the fan favorites is Pad Woon Sen, a delightful combination of glass noodles, mushrooms, cabbage, bell peppers, tomatoes and onions. Another exciting addition is Kimchi Fried Rice, a Korean classic with a unique vegan Thai spin.
Vegan Thai Co is dedicated to using plant-based ingredients, avoiding fish sauce, shrimp paste, eggs and dairy, and offering a variety of plant-based proteins like tofu, tempeh, seitan, and jackfruit With the convenience of being primarily a takeout spot, it’s the perfect choice for those who prefer to enjoy their meals at home. There are also two patio tables available for those who prefer to dine outdoors
For a fresh and flavorful vegan experience, Vegan Thai Co. is a must-try
Vegan Thai Company, 510 3rd Ave, Longmont, 720.500.6920, veganthaico.com
OPENING NIGHT CONCERT
Gershwin Piano Concerto
Saturday,October 5th |7pm | FeaturedSoloist: Spencer Myer, Piano
UPCOMING EVENTS
Season Sampler: A Fundraising Event
Friday, September 27th | 6:30pm-8:30pm | Tickets: $50
Helios Public ArtHouse | Food & Drinks Included
House Concert: Spencer Myer, Piano
Wednesday,October 2nd |6:30pm-8:30pm |Tickets:$75
Home of Elliot Moore| Food &DrinksIncluded
ELLIOT MOORE, MUSIC DIRECTOR
The heat is on
Burning questions about green chile in Colorado
Coloradoans are no strangers to the fiery allure of green chile, a culinary staple that infuses the state’s kitchens with its bold flavor and regional pride. However, while the passion for green chile is universal across the Centennial State, not all chiles are created equal. Two varieties — Pueblo and Hatch — often spark heated debates among chile aficionados. What makes them different, and how can you make the most of these chiles at home? Let’s dive into the sizzling world of green chile
Pueblo vs. Hatch: A Tale of Two Chiles
The green chile scene in Colorado is dominated by two heavyweights: Pueblo green chiles and Hatch green chiles. While they may appear similar at first glance,
these chiles offer distinct flavor profiles and culinary experiences
Pueblo Green Chile: Grown in the fertile soils of Pueblo, Colorado, this chile is known for its thick walls and robust, earthy flavor The climate and soil in Pueblo create a unique growing environment that enhances the chile’s sweetness and depth. When roasted, Pueblo chiles develop a smoky, rich taste with a hint of sweetness that sets them apart. Their thicker flesh makes them ideal for stuffing and grilling, as they hold up well to high heat without losing their structure.
chiles is essential to unlocking their full potential. The charred skin adds a smoky depth to the chile, while the flesh becomes tender and flavorful. To roast chiles at home, place them directly over an open flame on your stovetop, grill, or under the broiler. Turn them frequently until the skin is blackened and blistered. Once roasted, place the chiles in a sealed container or plastic bag to steam, making it easier to peel off the skin.
2. Freeze for later: Green chiles are highly seasonal, so when they’re in abundance, consider freezing them for later use. After roasting and peeling, let the chiles cool completely before placing them in freezer bags This way, you can enjoy the taste of summer green chiles year-round in your stews, soups, and sauces
Hatch Green Chile: Hailing from the Hatch Valley in New Mexico, Hatch chiles are renowned for their bright, crisp heat and slightly thinner walls. The flavor of Hatch chiles is often described as more complex, with a sharp, upfront spiciness that mellows into a savory finish. Hatch chiles have a loyal following, with many fans swearing by their vibrant heat and versatility in both roasted and raw forms. Hatch chiles are a bit more delicate than Pueblo chiles, making them perfect for salsas, sauces and dishes where their quick-cooking nature can shine.
3. Experiment with heat levels: Not all green chiles are created equal in terms of heat Pueblo chiles tend to be milder, while Hatch chiles can range from mild to very hot. When cooking, taste your chiles first to gauge their spiciness and adjust your recipes accordingly. If you’re aiming for a milder dish, consider using a combination of mild and hot chiles to balance the flavors
Cooking with Green Chile at Home
Whether you’re a die-hard Pueblo fan or a Hatch loyalist, cooking with green chile at home can elevate your dishes with a burst of flavor Here are some tips to get the most out of your green chile.
1. Roast your chiles: Roasting green
4. Get creative: Green chiles are incredibly versatile and can be used in a variety of dishes. Add them to your morning eggs, toss them in a fresh salsa, blend them into a creamy green chile sauce, or even incorporate them into your baked goods for a savory twist. Their bold flavor pairs well with cheese, meats, and even sweet ingredients like honey or corn
Green chile is more than just an ingredient in Colorado; it’s a cultural icon that reflects the state’s agricultural heritage and love for bold flavors. Whether you prefer the earthy richness of Pueblo chiles or the sharp heat of Hatch chiles, there’s no wrong way to enjoy this beloved staple. So fire up your grill, stock your freezer, and let the green chile adventures begin!
COLLISION BREWING COMPANY
Craft beer & Fall food
By Darren Thornberry Longmont magazine
Let’s get the fall clichés out of the way: Leaf peeping, pumpkin spice (and patches), candles, coziness, Halloween, changing colors, cooler weather, and a sense of renewal after a hot summer. Am I missing anything? Autumn has it all, and most of us can’t get enough. On the dinner table — at home and at restaurants — menus also change, making way for heavier grub and beer that’s a little darker and perhaps more daring than the summer ales
The season just ahead of us puts many “beeroisseurs” in the mood for Oktoberfest. Some will make it all the way to Munich, but if you’re not going that far afield, Longmont’s Collision Brewing Company has you covered. Their wildly popular Oktoberfest lager paired with their seasonal schnitzel sandwich will make you want to suit up in a dirndl or lederhosen and dance the Schuhplattler!
If autumn is enough for you without becoming an honorary German, imagine a sun-dappled Saturday under blue skies, the temperature about 15 degrees cooler than the day you’re reading this, that indefinable fall mood permeating your senses. On such a glorious day, what could make more sense than a perfect fall craft beer and food pairing? There’s nowhere better than Collision to tuck into such a meal!
Fish-n-chips is a nobrainer. You may already know that battered Northwest Pacific cod (with fries, housemade tartar sauce and cocktail sauce) is a perfect partner to Froman’s Vista Cruiser. This rich-bodied single malt and single hop beer is brewed with pilsner malt and vista hops. Fruity and berry tones are on the nose, and the finish is bitter. A power couple you’ll come back for!
For the rest of you who could take or leave fall but still want something original and hearty, Collision’s PB n’ J bacon burger will get the job done. I’m betting you’ve never experienced battered and fried Smuckers Uncrustables with a natural beef patty, bacon, peanut butter, and cherry habanero jelly Knock this back with a Rust Bucket — a malty Norwegianstyle easy-drinking ale. It’s copper colored and lightly roasted with fruity tones. No one only tries this combo once.
So why am I focusing on about Collision Brewing Company when there are so many local breweries and eateries with great beer and food? Collision Brewing Company is based right here in Longmont Their “thing” is making guests feel like they can truly relax, sit back and enjoy life. The Collision experience is about setting your worries aside for an
hour or two and unwinding in the company of friends and a great crew that uses local ingredients whenever possible in their beer and food.
This writer will eat another PB n’ J bacon burger if you don’t find something you love on Collision’s food menu, which ranges widely with breakfast offerings, apps, soups, salads, entrees, handhelds and desserts. While the menu is in many ways a meatlovers paradise, vegans, vegetarians and gluten-free eaters have scrumptious options, too. Beers include German and American styles, lagers, IPAs and infusions (and great wine and cocktails).
However you mark the onset of autumn and the changing of the seasonal guard, make a point to try out some amazing craft beer at Collision Brewing Company. Their fall menu is coming and with it the chance to partake of some of the best beer and food pairings in the city
Tip: Find Collision on Facebook to see food pictures and keep up with their event schedule.
Collision Brewing Company 1436 Skyway Drive, Longmont, 720.996.1850, collisionbrewco.com
Fish & Chips (Photo courtesy: Collision Brewing Company).
JESSICA RUSSELL, D.V.M.
SUSAN ORNITZ, D.V.M.
Sweet can!
300 Suns Brewery adds small canning for special beers
By Jared Fiel Longmont magazine
Carrot cake. Chocolate raspberry pastry
A Paloma. Colorado Mule.
Those may not sound like things you might order at a brewery, but 300 Suns Brewery is changing things up thanks to a new small-batch canning system that allows them to go to places breweries haven’t been before.
It’s not like 300 Suns hasn’t pushed the envelope with their beers on tap over the 10 years they have been making beer in Longmont, but now the canning small batches allows brewers to try new things
skinny when new cans are released. “We usually sell out within a couple hours,” Ditslear said.
He said they don’t have any plans to sell the beers in local liquor stores because of the small size. “Most stores want four or five cases minimum,” he said. “We get four or five cases total from this.”
The 15-gallon small batch is catching on with customers since they started in January. “People are having fun with it. Can collectors really like it. And the feedback from everyone is they want us to do more,” he said.
All this small batch stuff harkens back to when Ditslear moved to Colorado from Ohio and started learning about home brewing and he started with 5-gallon batches. “The difference is if you mess up a home batch, you are out like $50,” he said. “If you mess up a big batch it’s $500 to $1,000.”
By getting back to the small batches, he says has allowed the use of more and different ingredients. The dessert beers like Carrot Cake Red Ale and Chocolate Raspberry Pastry Stout have been big hits. Ditslear is looking to take some of those aged in oak barrels to see what it does for the flavors
He also wants to continue to expand his cocktail-inspired beers like Proud Paloma Ale and move on to Colorado Mules or other cocktails. “They were a big hit,” he said.
Typically, 300 Suns has 14 to 18 of their beers on tap at any one time. During COVID, they started selling to-go bomber cans of any beer you want. “It was so popular, we just kept doing it,” he said.
The small-batch beers are more like regular beers, meaning 12 to 16 ounces
“It’s a great way to get more beer out there,” he said.
300 Suns Craft Brewery and Eatery 335 1st Ave., Longmont, 720.442.8292, 300sunsbrewing.com
“We can get more creative,” said Dan Ditslear, owner, brewer and “Director of Hoppiness” at 300 Suns. “This allows us to do things that we couldn’t afford on a big batch. We try different styles and flavors and people are loving it.”
The cans are only available in the 300 Suns taproom. If you want to be in the know, you can join their text club by texting SUNS to 720.807.8724. Club members get the
Longmont’s newest culinary destination
Recently opened in May, Parkway Food Hall has quickly become Longmont’s go-to spot for food lovers and social gatherings. Spanning 16,000 square feet, this vibrant all-day destination features eight diverse dining concepts, an expansive indoor/outdoor bar, patio seating for up to 150, and event space for up to 50 guests. Located at 700 Ken Pratt Blvd., Parkway Food Hall offers something for
everyone, from sunup to sundown.
The culinary lineup is a food lover’s dream, with vendors offering everything from Japanese street food at Baa Hachi to authentic Southern barbecue at H3rsh3r, and Neapolitan-style pizzas from Pie Dog. Spice Fusion’s innovative blend of Indian and Thai flavors and Shawarma Shack’s Mediterranean delights add to the global fare. Don’t miss the award-
winning tacos from Chile con Quesadilla or the handcrafted gelato bars from HipPOPs.
Parkway’s bar is equally impressive, featuring a New Zealand-style Pilsner brewed exclusively with Longmont’s Wibby Brewing and a creative spritz menu The expansive patio is perfect for enjoying a meal or drink, and kids will love the on-site arcade.
With weekly events like Boozy Bingo and live music, Parkway Food Hall is more than just a place to eat — it’s a community hub
Parkway Food Hall
700 Ken Pratt Blvd., #200, Longmont, 720.902.7173, parkwayfoodhall.com
MAKING A DIFFERENCE
Preserving the heart of Longmont
How the St. Vrain Historical Society keeps our heritage alive
By Shelley Widhalm Longmont magazine
Longmont wouldn’t be quite the same without Old Mill Park, Old St. Stephen’s Church, Hover Home and the Hover Farmstead.
“Longmont would look completely different without those properties,” said Alyce DeSantis, executive director of the St. Vrain Historical Society, 1309 Hover St., in Longmont. “A lot of our history, our stories and our landscape makes us unique.”
The St. Vrain Historical Society aims to preserve the heritage and history of Longmont and the surrounding St Vrain Valley though historic education, interpretive programming and the preservation of the four historic sites to protect their historic integrity and make them accessible to the public. Those
sites, which the Historical Society owns and operates, are home to 15 historical structures, representing different eras of Longmont’s history The Historical Society also formed a landmark commission to help develop and refine local preservation ordinances, including designating historical properties in three downtown districts
“All of our properties are worth saving, are worth protecting,” DeSantis said. “We need to know what’s happened in the past, both good and bad, to inform us and help us develop and grow the future of the community It gives us context to move forward.”
The Historical Society had its official start in 1967 when it was incorporated as a nonprofit after functioning for several years as a less formal group. Two years later, the Historical Society created Old Mill Park from the site of a blighted flour mill that burned in 1934, dedicating it in 1976. The mini-park includes a milk house built in the 1860s, two log cabins, the Townley House and the Secor Centennial Garden.
Also in 1976, the Historical Society
spearheaded a community-wide effort to save the city’s oldest standing church, a former Episcopal church built in 1881 called St Stephen’s. The church was placed on the National Register of Historic Places in 1999.
The Historical Society purchased an original farmhouse in 1994 from a 160-acre farm established by Charles Hover in 1902 It then acquired several additional farm buildings that, with the farmhouse, became the Hover Farmstead. In 1997, it purchased the arts and crafts-style Hover mansion known as “Hoverhome.”
“The historical properties are that physical connection with the past,” DeSantis said.
The Historical Society’s four sites serve as a backdrop for a variety of its educational programs and fundraising events, including the Strawberry Festival Vintage & Antique Market in May and the Pumpkin Pie Days Vintage & Antique Market in October, both held at the Boulder County Fairgrounds. There also are two annual teas at Hoverhome over Mother’s Day weekend and in November, plus the Historic Hoverhome’s Holiday Tours in December.
Another annual event, Pioneer Days at Old Mill Park, is held for two weeks each spring as a one-day field trip to immerse third-graders into pioneer life. Students from St. Vrain Valley School District get a taste of life in a one-room cabin without electricity, indoor plumbing and telephones, plus learn about blacksmithing equipment and early refrigeration methods
For the general public, there’s a self-guided walking tour of historic neighborhoods and public and private tours of Old Mill Park, Hover Farmstead and Hoverhome. This year, there also will be open house tours at Hoverhome Sept 21 and Oct. 27
This fall, the Historical Society plans to add a similar one-day Pioneer Days event for the public, Open Cabin Days Tour at Old Mill Park, and has a couple of preservation projects underway. Repair work is being done to the roof, fascia and windows at Old St. Stephens Church, and starting in the fall, the rotted logs on the northeast side of the Affolter Cabin will be repaired or replaced.
Support for the Historical Society comes from grants, donations and membership dues, plus volunteer assistance — currently, there are 250 volunteers, but more are needed.
“Their support is very much appreciated. We couldn’t do any of this work without our community,” DeSantis said.
Pioneer Days 2024 volunteers (Photo courtesy: St. Vrain Historical Society).
Pumpkin Pie Days
Vintage & Antique Market
Fall typically means pumpkin pie, but for the St. Vrain Historical Society, it also means a vintage and antique show.
The St. Vrain Historical Society is hosting the 54th annual Pumpkin Pie Days Vintage & Antique Market on Oct. 1213 at the Boulder County Fairgrounds to raise funds for historic preservation and education. More than 80 vendors will be selling art, antiques and collectibles during the show
“It’s a friendly community activity. You can get together to say ‘hi,’ have some pumpkin pie, and shop and look around,” said Alyce DeSantis, executive director of the St. Vrain Historical Society
The Pumpkin Pie Days Vintage & Antique Markets will be 10 a.m.-5 p.m. Oct. 12 and 11 a.m.-4 p.m. Oct. 13 at the Boulder County Fairgrounds Exhibit Building, 9595 Nelson Road. Tickets are $10 and free for children under 12
SEPTEMBER/OCTOBER
Mark your calendars and explore a variety of events happening in and around Longmont this fall.
LONGMONT AIRSHOW & EXPO
SATURDAY, SEPT. 14 •7 A.M. TO 5 P.M.
AIRSHOW AT 11 A.M
The Longmont Airshow and Expo is back! This year’s event will showcase the Future of Aerospace in our community Come and see flyovers, general aviation, historic, corporate and military aircraft in the air and on display. Browse local vendors, eat, drink and much more. Vance Brand Airport, 229 Airport Road, Longmont, longmontairshow.com.
RHYTHM AT ROOSEVELT PARK MUSIC & ARTS FESTIVAL
SATURDAY, SEPT. 21 • 2 TO 10 P.M.
Rhythm at Roosevelt is more than a music and art event: it’s fun for the whole family Celebrating the arts, music and nature in one fun-filled signature event held at the scenic Roosevelt Park. 700 Longs Peak Ave., Longmont, longmontcolorado.gov
COLORADO QUILTING COUNCIL
QUILT-A-FAIR
SEPT. 26-28 • THURS & FRI: 9 A.M. TO 4 P.M.; SAT., 9 A.M. TO 3 P.M.
Celebrate quilting at the Quilt-A-Fair Quilt Show and Vendor Market. Includes exhibits, kids quilt show and hands-on activities
and more. $10 admission. Children under 10 free. Boulder County Fairgrounds, 9595 Nelson Road, Longmont, coloradoquiltingcouncil.com
COMMUNITY HARVEST FESTIVAL
SATURDAY, SEPT. 28 • 10 A.M. TO 1 P.M. Hosted by Longmont Calvary, the annual Community Harvest Festival includes games, prizes, food and much more for the whole family. North Lawn, 2101 Gay St., Longmont, longmontcalvary.org
INTERFAITH QUILTERS OF LONGMONT HOLIDAY BOUTIQUE SALE
SATURDAY, OCT. 5 • 9 A.M. TO 2 P.M.
Interfaith Quilters of Longmont will hold its annual fall sale, the Holiday Quilt Boutique,
to benefit local nonprofits
Wall hangings, table coverings and other quilted items will be available for purchase. Proceeds from the sale will support local nonprofits
For details, visit interfaithquilters.net.
THE INN BETWEEN CHILI COOK-OFF
SATURDAY, OCT. 19 • 1 P.M. TO 4 P.M.
Turn up the heat on homelessness, taste great chili and enjoy live music. Prizes and silent auction will also take place. Bootstrap Brewery, 142 Pratt St , Longmont theinnbetween.org/events.
LYONS GARDEN CLUB CHILI COOK-OFF
SATURDAY, OCT. 26 • 4:30 P.M. TO 7 P.M.
Stop by the Bohn Park in Lyons and you’ll be able to taste the chili recipes entered into the cook-off. Tastes are available for $1 each ($5 for 5 tastes), or you’ll be able to purchase a bowl for $5. 199 2nd Ave., Lyons, lyonsgardenclub com
Hurry, limited time offer!
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