You may not have heard about it yet, but you'll certainly be hearing more about it soon.

I'm talking about the tentative October opening of Southern Hospitality at 1433 17th St. in LoDo Denver, at the corner of Blake and 17th streets.

The barbecue eatery and bourbon bar draws from the fame of co-founder Justin Timberlake and now the repute of franchise shareholder Ryan Tedder.

But there's some other ties to Colorado and the Springs in particular that make this an exciting venture to keep an eye on.

For starters, the corporate headquarters is located inside the FirstBank Building downtown, operated by Ryan's father Gary Tedder, the president of Southern Hospitality Franchisee Holding Corp.

Next, chef Victor Matthews of Green Mountain Falls' Black Bear restaurant and Paragon Culinary School is playing a consulting chef role in the venture.

So as the newly formed company seeks to head out across the nation, with an initial target of building 30 stores, as quickly as one per quarter or at least two per year, in Gary's words, keep in mind that the string pulling is happening in your own back yard.

I'll print some of my interview with Gary in next week's Indy and likely follow up down the road with more from others involved in the project, including chef Matthews.

• Though each Southern Hospitality location will draw from the flagship menu, Gary Tedder confirms that a portion of the menu in each city will draw from local culture, including craft beer, spirits and regional cuisines.

In the interim, you can glean a good bit from some other media outlets who've reported on the project.

Here's Gary Tedder in the Westword.

A release published in the Daily Markets.

A blip in the Denver Post.

And even a mention in Rolling Stone.

And you can read more about the new company on its website, including more on Ryan Tedder's involvement, here.

Mother's Day: Cheery for many, shitty for some.

In that latter category is chef Aaron Retka, who tells us that Conscious Table effectively closed after brunch yesterday.

The simplest way to summarize the news is that it's a financial decision.

Locally, it's a small loss to the sustainability movement in restaurants, where cleanliness, true quality and responsible stewardship was placed above profit margins. (Perhaps to a fault, here.)

Several eateries still carry that torch, like Margarita at PineCreek, Pizzeria Rustica and Adam's Mountain Café, to name a few.

But we can always use more green-mindedness at the table.

If we get any further news prior to press time for this week's paper — I also have a call into founding chef Brent Beavers — I'll update this blog or include notes in my Side Dish column.

• Conscious Table (with Beavers, left, and Retka, right) had lofty goals for conscious dining.

Sure, every spam ad assures that you can make mad money by working from home, as if professional survey-takers or mail-stuffers are still in hot demand.

But the bastardized "work from home" phrase earned back some credibility at least locally when the recent Colorado Cottage Foods Act became law.

Now, stay-at-home moms can make a little side cash baking cupcakes and the like, while would-be entrepreneurs can test out possible products for the market inside of a safe business incubator format.

And Colorado State University Extension wants to help.

For those interested in getting in on the pajamas-friendly work setting, CSUE is offering a one-day "ServSafe" training course on June 21, for $120.

The goal and details:

... to prepare individuals to meet the requirements to produce and sell home based food products in accordance with the Colorado Cottage Food Act. This training will also prepare retail food managers seeking advanced food safety certification ...
ServSafe, is a nationally recognized comprehensive food safety training developed by the National Restaurant Association. Food service managers and Cottage Foods producers need the highest level of food safety training and certification. Participants who score 70 percent or higher will receive a ServSafe certificate valid for five years.

To register, by June 7, call 520-7690 or e-mail juliehill@elpasoco.com.

• For all things food in Colorado, CSU Extension is here to help.

Located within the bland austerity of downtown's Antlers Hilton, Judge Baldwin's Brewing Co. has always been something of a warm embrace — with its wood-heavy interior and pub-style menu that's offered increasingly better food in recent years.

Unfortunately, the beer's seemed something of an also-ran in the focus of the restaurant's management, and it seems they've finally killed it for good. We've got a message in to the brewery, but in the meantime blog Focus on the Beer reports the outfit has kicked the in-house-boozing habit for good and instead will offer eight taps full of other Colorado craft beer.

They may add a macro product but Aaron [Duff, restaurant manager] says that's not his goal. I asked if Phantom Canyon Brewing (who is almost literally kitty-corner) was sucking up their business and he said he actually thinks both businesses benefit from each other in many ways. In the end, he told me that making beer in-house was just getting too expensive. The brewery was only producing extract beers, which can be quite expensive, and also much less versatile than an all-grain system and it's just easier to have people bring the beer in to you. Mike Ford, the brewer, has been an employee there for some time and was offered a supervisor position.

One thing's for sure: Phantom Canyon is definitely doing fine. The corner restaurant that's owned by a Denver restaurant conglomerate will soon add a two-story addition, as well as an outdoor patio, the Colorado Springs Business Journal reports.

• Wes McCann
• Brewery owner Duane Lujan shows off his World Beer Cup winnings.

In another feather in the cap of Colorado Springs' brewery scene, Rocky Mountain Brewery — the small outfit near Powers Boulevard owned by Duane Lujan — won gold and silver in the fruit beer category, for Eat a Peach and Da' Yoopers, respectively, at Saturday's World Beer Cup in San Diego.

Lujan was unavailable for comment when we called this morning, but he responded on Facebook to one well wisher: "Thanks Matt, you know how hard we work."

Impressive it is, too. Along with the Great American Beer Festival, which is only open to national breweries, the Earth-wide World Beer Cup is one of the preeminent brew competitions. This year's featured 799 breweries from 54 countries and 45 U.S. states entering 3,921 beers in 95 style categories.

"It's called 'the Olympics of Beer Competition' for good reason," says Charlie Papazian, president of the Brewers Association, in a news release. "The event brings together great brewers from all corners of the globe. Plus, the awards are highly regarded. A brewer who wins a World Beer Cup gold award knows that their winning beer represents the best of that beer style in the world."

The three winners for small, mid-size and large brewing companies were Brauerei Michael Plank in Germany; Firestone Walker Brewing Co., which recently debuted in Colorado Springs; and global purveyor of pretty gross beers AB InBev, respectively. (See the Denver Business Journal for other Colorado winners.)

As for our hometown heroes, we can tell you from experience that both brews are incredible examples of fruit made liquor, though neither exactly resemble malted beer. We've previously sworn you could taste the fuzz on the golden Eat a Peach, while Da' Yoopers is wonderfully like guzzling tart cherry-pie filling itself. Congrats to all involved.

So just because I gave you a food and drink roundup here last Friday, too — which still happens to be mostly relevant, by the way, so click it — don't be expectin' me to do it weekly.

I simply can't bear that type of pressure.

But what the hell, it's Friday again and I happen to be sitting on a new batch of newsy nibbles. (Don't worry, I just punched myself in the face for you for writing the words "newsy nibbles" ... like, who do I think I am, anyway?)

More specifically, below is news of a trio of awesome-sounding beer dinners. I'm talking about pairings like elk burgers and pale ale; cider mousse and barley wine; and a Cuban sandwich that will meet a Miles Davis-tribute Bitches Brew Imperial Stout.

Click on all the menu links below to see which courses belong to which dinners:

• Bristol Brewing Company will host a six-course beer dinner (or in its words, a "Bristolicious night") at Conscious Table on Wednesday, May 16 at 6:30 p.m. Seats are $65 plus tax/tip and you can view the full menu here:11x17_Conscious_Table_Pinkie_Poster_1.pdf

• The much-respected and -lauded Dogfish Head Brewery will be the focus of back-to-back beer dinners at the Blue Star on Wednesday, May 16 and Thursday, May 17. Seats to each are $55 plus tax/tip, or $100 for both nights as a package deal. View the full menus here: Dogfish_16.17_one_page.pdf

• Phantom Canyon Brewing Co. finishes off May's beer dinner action with a five-course Spring Brewer's Dinner at 6 p.m., Thursday, May 31. Seats are $50, tax and tip included. And wouldn't you know, I have that menu on hand as well: Brewers-dinner-copy.pdf

• Matthew Schniper
• What's a plate of food without a fine accompanying beer?

Spotted yesterday afternoon on Tejon Street:

Psst!

Yeah, you.

I'm totally gonna let you in on a secret, which will thereby nullify it being a secret any longer.

Here it is: In this week's Dine & Dash column, one of the three features will be on TAPAteria's Paella on the Patio series.

There — it's out.

So why am I telling you this now?

Well, because I got some fun photos of chef Jay Gust preparing the feast inside of a 32-inch paella pan, as guests arrived. More photos than the single one I'll be able to share in the paper on Wednesday.

So you know what's coming next, right?

Yup, another Schniper slideshow.

You'll of course have to pick up this week's paper to read my precious little thoughts on the meal.

But hey — consider yourself teased until then.

• Matthew Schniper
• Food preparation seldom gets prettier than this.

Like a capriciously assembled salad — frisee pointin' this way and that — here's your food and drink roundup for the next few weeks or so. (Heady analogy, I know.)

• The Blue Star will host local distiller Michael Myers of Distillery 291 for a five-course distiller's dinner at 6:30 p.m., Thursday May 3.

All the details are here: MichaelMeyersDinner.pdf

• The Broadmoor's Charles Court continues its farm-to-table mission on Saturday, May 5, with a farmers market followed by a farm-to-table dinner.

The Arkansas Valley Organic Growers will be the featured market guests, also providing sustainably grown ingredients for the later meal.

Colorado wineries and distilleries will also be on display, including Peach Street Distillers and Whitewater Hill Vineyards, Plum Creek Winery, Guy Drew Vineyards, Zephyr Cellars, Balistreri Vineyards and Cottonwood Cellars.

• Yes, you too can create a mobile egg mobile for your backyard. Or just a stationary coop for some urban animal husbandry.

The four-course dinner starts at 6:30 p.m. in the Charles Court and costs $79 plus tax/tip. Call 577-5733 for a special package price that includes a room for the evening.

• Also on May 5, Bliss Bakery & Kitchen will have its grand opening at 818 Village Center Drive, staring at 10:30 a.m. The event will feature kids activities, baked goods samples and special sales.

• The Margarita at PineCreek will host the Colorado Farm and Art Market season kickoff party from 2-5 p.m., Sunday, May 6. Catch live music, free plant starts for your garden, and of course goods from the participating farmers and artisans.

• Conscious Table's next five-course literary dinner, Pinocchio, runs May 6 and 7, with Italian food and seats going for $75 plus tax/tip.

• The 2nd annual A Taste of Tri-Lakes Cares will take place at 5:30 p.m., Monday, May 7, at the Sundance Mountain Lodge in Monument. Entry to sample chefs' creations based out of food pantry items is $10 plus a donated hygiene item (toothpaste, deodorant, etc.). Call 481-4864 for more.

• Venetucci Farm presents Living Close to Home: Raising Backyard Chickens on Saturday, May 12 from 9 to 10:30 a.m., for $25.

Here's the info on it:

Join Herbert Aparicio, aka the Animal Whisperer, to learn how to raise backyard chickens from baby chicks! What to feed them, how to take care of them, if they need heat or not, what their coop should look like, what their pen should look like and how big, how to handle the eggs, how to protect from predators, what to do with the poop, ideas for how to build your own chicken coop, or ideas for where to buy a pre-made chicken coop or order a custom-built coop. For adults and children ages 6 and up, accompanied by an adult. Registration required.

Following up on our original story from February, it seems the Rusnaks have found a spot and will open at 1466 Garden of the Gods Road, #160, near Trinity Brewing Company, sometime in July.

"Everyone is excited to hear a new barbecue restaurant is coming to town," says Bob in a release. "Many people here have lived in Texas and are familiar with Dickey's. They are extremely happy that we are coming to Colorado Springs."

——— ORIGINAL POST: Feb. 8, 12:11 P.M. ———

A press release reveals the sticky news that soon Dickey's Barbecue Pit will open a Colorado Springs location. We've e-mailed the company, which seems similar to Rudy's Country Store and Bar-B-Q, for the where and when, and will update when we hear back.

In the meantime, what we do know: The restaurant will be run by Robert and Barbara Rusnak, who are, according to the release, "excited to become a part of this community and really get involved in the schools and local organizations."

The Dallas-based chain, which started in 1941, sports over 200 locations in 36 states and is apparently "well-known for their hot pit-smoked signature meats, complimentary ice cream and the big yellow cups."

"But, we are growing, and growing fast!" says a statement on the company's website. "Dickey’s only began franchising in 1994 and today, we are the largest quick serve chain in the country with locations coast to coast!"

• Matthew Schniper
• Lobster and shrimp tostadas (from the Colorado Springs Country Club) don't cook themselves.

Of course, there were lots of ways to win at the 27th annual Chefs' Gala, held Sunday night at the Antlers Hilton: One could've walked with a silent auction prize, like a pair of knitted baby booties; or been a participant at the lavish $95-per-person event and eaten from some of the city's best; or been a participating restaurant, a number of which received awards in various categories. (Of course, the Colorado Springs Chorale, for whom the funds are raised, wins no matter what.)

Anyway, it was in this latter grouping that chef Greg Barnhill and The Broadmoor's Charles Court triumphed, winning Best in Show for the second year in a row, as well as best entrée, both for the STA: aka Surf, Turf, and Air. So: pan-seared diver scallops with sous-vide Kobe wagyu short ribs from Emma Farms Cattle Company and duck torchone, saffron potato purée, and bacon and spring-asparagus (from Milberger Farms) compote with Madeira-duck jus.

Other restaurants did quite well: the Club at Flying Horse won best appetizer for its smooth crawfish, shrimp and grits; Marigold Café and Bakery best dessert for its Red Berry Shortcake; and Motif the People's Choice award for its crème brûlée lollipops, set ablaze once in hand. (See a full slideshow, with pictures by Matthew Schniper, here.)

Even bigger news, maybe, is Monday's debut of a new menu for another Broadmoor stalwart: the West Lobby Bar, for whom Barnhill also cooks. Unlike anywhere in the city, all the food is created with the subdiscipline molecular gastronomy in mind, meaning food is reconstructed in ways you've never seen and won't expect: powdered basil-olive oil will melt when it hits your tongue; avocado mash finds liquid nitrogen and is reborn as a perfect ball of almost-liquid, etc.

Prices remain in the $5 to $11 range, which is pretty amazing for a venture that Barnhill says is the equal of anybody in the country, including the temple of gastronomy itself: Alinea, in Chicago.

We told you early last week, somewhere in this loaded sandwich of a food blog, about chef Sigi Eisenberger's departure from The Broadmoor.

Well, as any junior detective could have sussed out, someone with a shiny knife kit and a string of stars behind his name was eventually going to fill those shoes.

And news this morning from The Broadmoor is that person is chef Derin Moore, apparently one of 65 certified master chefs in the U.S., whose bio and other accolades I've copied below, from the press release:

• Welcome to Colorado Springs The Broadmoor's newest exective chef.

Chef Moore graduated from the prestigious Culinary Institute of America in Hyde Park, New York in 1986. Upon graduation, he began his career path in Michigan where he held several executive chef positions in award-winning restaurants. During this time, Chef Moore was also an adjunct professor at two of the leading culinary schools in the Midwest. Following his twelve years in Michigan, Chef Moore became the executive chef for two of the Top 20 Platinum Country Clubs in America rated by the Club Managers Association of America, Charlotte Country Club and later, Medinah Country Club in Chicago.

Taking his career to the next level in 2007, Chef Moore became the executive chef of The Ritz-Carlton’s flagship property in Naples, Florida, a Forbes (formerly Mobil) Five Star, AAA Five Diamond property. During his tenure at The Ritz-Carlton, he led the culinary program for the property’s 11 restaurants and 75 thousand square feet of meeting space. He played an integral role in the creation of four diverse restaurant concepts, each of which has proven to be successful additions to the hotel. Chef Moore was one of eight executive chefs selected nationally for The Ritz-Carlton Corporate Advisory Committee, offering solutions for brand’s domestic portfolio.

Chef Moore has attained the Certified Master Chef (CMC) designation, the highest and most prestigious level of achievement from the American Culinary Federation which is granted only after the candidate has passed an intensive ten day test of culinary skills and knowledge. In addition to his Master Chef certification, he was selected as one of 12 CMCs to serve as a judge on the CMC advisory board. Along with his extensive culinary experience and honors, Chef Moore has been selected to represent the United States in numerous international competitions including the “World Culinary Olympics” resulting in 13 international medals.

If you've had time to check out this week's Side Dish column — on that oh-so-awesome, day-earlier distribution cycle we just launched — then you already know the scoop on BooDad's Beach House Grill.

• Matthew Schniper
• You can find a wide beer list at this nice, wide central bar inside BooDad's.

But owner Todd Dorman invited me to attend a soft opening Wednesday night for a handful of media guests and other community members. Much like my visit to the newly opened Tucanos Brazilian Grill last week, my fellow guests and I were essentially serving as warm bodies on which to help the staff train and work out the final kinks.

I'll hold off making any critical comments on the food until an appropriate amount of time has passed and our food team returns for a formal review, given to almost all new indie openings in town.

• Matthew Schniper
• Volleyball league season approaches, with a facility ready to please.

First, I'll say that there's a respectable beer list at the bar, starting with gluten-free Angry Orchard Hard Cider on tap, plus GF Redbridge and GF Bard's sorghum beer in bottles.

Also on tap: Firestone Walker's Union Jack IPA; and in bottles, that same brewery's excellent DBA double barrel ale.

• Matthew Schniper
• At soft openings, which are basically staff trainings, the employees almost outnumber the guests. This young swarm greeted arrivals just inside the new front entry.

I confess that I hadn't visited the location prior to last night, when it was Sharkey's, Porky's or Oscar's East. So I can't compare and contrast the new decor with the prior. But Dorman did give me a quick spin around the property, pointing out the new dining room addition, expanded kitchen and new front entryway.

Everything's looking sharp, new and bright, with lots of late-day sun pouring into the outdoor, upstairs bar and patio; dining-level patio with fire pits; and into the main dining area at the interior bar. There's plenty of flat-screens for game viewing and of course the five volleyball courts outside for game playing.

• Matthew Schniper
• It's scenes like these that make us pine for cool summer evenings, where adirondack chairs and fire pits make such nice companions for beers and cocktails.

If you do happen to be interested in playing volleyball past grabbing a meal or drink, visit the Sand Pits Beach Volleyball area of BooDad's website, here, which outlines the league's structure. Registration deadlines for that are in eight days, on April 20, so get movin'.

Otherwise, Dorman says it is possible to hang out and get into pick-up games with strangers, or to bring enough friends to fill a court at the $20 per hour rate.