Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It is Colorado's Morning News. Marty Lenz Ginaganda, Good morning.
The twenty twenty five James Beard Restaurant Award nominees have
been announced, including restaurants and chefs you can find right
here in Colorado.
Speaker 2 (00:09):
And joining us now on the KWA Commons Beard Health
Hotline to talk more about it. From the Colorado Restaurant Association,
It's Denise Micholson. Good morning, Denise, good morning, how are
you doing well? Tell us a little bit more about
the James Beard Award first before we dive into some
of the awesome nominees this year. What is the process
it takes just to become a finalist.
Speaker 3 (00:29):
Oh, it's a pretty secretive process actually, and it's a
national process. There are judges across the country. There's an
entire board that makes all these decisions. And there's two lists.
There's the semi finalist list, which is called the shortlist,
and I'm try the long list, and then the finalist list,
which just came out last week, which is the shortlist.
(00:49):
And to my knowledge, I've been here ten years, I
don't think Colorado has ever had six restaurants and chef
groups in the finalists. I mean, it's just extraordinary. We're
so proud.
Speaker 1 (01:01):
I am looking at this here and I've heard rumblings.
In fact, I think it was in the news we
had last week about Been seven oh seven, which is
in Grand Junction, and it looks like their chef has
been nominated. But what there's been nominated to be outstanding
chef for.
Speaker 3 (01:15):
This is the national Outstanding Chef category. This is not
even just for the Mountain rios. That is so exciting.
And I happen to know Josh Herenberg and we actually
went there over spring break. We did a little Colorado
road trip at the Grand Junction and we went to
Ben seven oh seven and it's extraordinary. I'm not at
all surprised. I'm delighted, but not surprised.
Speaker 2 (01:36):
Denise tell us about some of the other finalists, because
it looks like Colorado's in the running for best New Restaurant.
And I really need to go to Parker to try
some pastries because every year I feel like they're getting
the recognition that they deserve.
Speaker 3 (01:48):
Oh my gosh. Pollette Take Shop is owned by Alan
Ramos and Carolyn Nugent doown and Parker. It is the
most wonderful bakery. We are so lucky to have them.
They have worked for Michelin starred chefs and pastry chefs
across the country. They have worked in Europe. They're unbelievably talented.
Just look at their Instagram and you will see. And
(02:10):
they are always lines out the door and they sell
out every day. But it's completely worth it. I highly recommend.
They're the most lovely people and they have a really
incredible pastry shops down in Parker. And then yes, we've
got Best New Restaurants Alma fond of Fina. I mean,
this is extremely exciting, a national category again, best New Restaurant.
(02:31):
You know, Alma won a Michelin Star last year or
was awarded one, and it's not at all surprising they're
up for Best New Restaurant. Johnny and Katy Curiel are
the owner. They're married, They're wonderful, they treat their staff
great and their food is just delicious.
Speaker 1 (02:45):
Okay, so here's a category I can get behind. I
was Standing Professional in Cocktail Service. I am I am
the Yacht Club. I've heard the name before, but this
is a nice award and recognition for this and sounds
like you get a great drink there.
Speaker 3 (02:58):
Oh my gosh. It's one of my favorite bars. It's
so much fun. They also serve a lot of great
hot dogs and they have an amazing cheese ball if
you're hungry while you're there. But they just have a
great team, a really good vibe, and very very high
level cocktails. And I don't mean by that they're all
really expensive. I just mean they have a whole range
of offerings. They're very thoughtful. They use a lot of
(03:19):
you know, they have no food waste. They make things,
they dehydrate things, they ferment things. It's just a beautiful
menu and McLean and Mary are just wonderful, talented professionals.
We're lucky to.
Speaker 2 (03:31):
Have them, Denise, when will the winners be announced? And
do you usually see a surge in people wanting to
flock to these areas when they do have a James
Beard recognition, Yes, definitely.
Speaker 3 (03:42):
The winners are going to be announced in June in Chicago.
It's a very very fun gala. It's June sixteenth at
the Lyric Opera of Chicago. And we'd also don't want
to forget outstanding Restaurant in the entire country, which is
kind of like best Picture at the Oscars is Frosco
Food and Wine and Boulder. And then our local chef
who's up for her award as a nominee is Penelope
(04:04):
Wong from Yon Wanton, which is an amazing dumpling shop
here in Denver. It's really exciting, and I hope that
this brings a lot of business to all of those restaurants,
because restaurants really need butts and seats right now. Pardon my,
pardon my casual talk, No, I think that's right.
Speaker 1 (04:19):
Having said that, though, since we have you on for
this for this last moment, because obviously something that's in
our news and has been for weeks and months now
are tariffs. How are they or are they going to
impact the restaurant industry at all? In are you hearing
from restaurant tours they're concerns about them.
Speaker 3 (04:34):
Oh, restaurant operators are really scared actually of the tariffs
because we all have seen it. Right, Costs have gone
up a lot in the last few years, and that's
certainly centers around food costs. Food costs are up on
average around forty percent depending on the item, and you know,
and all sorts of other costs have also gone up.
(04:54):
So right now, the unstability and the uncertainty that comes
with teriffs, not knowing when you're the flyers are going
to raise their prices even more, and then how do
you cover that difference if costs keep just going up
and you can only raise your menu prices so high,
or people don't want to go out to eat. I
mean we're seeing it already. People are eating out less,
so to have price, you know, more, price pressure is
(05:17):
really scary for restaurant operators.
Speaker 2 (05:19):
Right now, from the Colorado Restaurant Association, it's Denise Michelson.
Speaker 1 (05:22):
Denise, thanks for your time.
Speaker 2 (05:23):
As always, thank you,
It is Colorado's Morning News. Marty Lenz Ginaganda, Good morning.
The twenty twenty five James Beard Restaurant Award nominees have
been announced, including restaurants and chefs you can find right
here in Colorado.
Speaker 2 (00:09):
And joining us now on the KWA Commons Beard Health
Hotline to talk more about it. From the Colorado Restaurant Association,
It's Denise Micholson. Good morning, Denise, good morning, how are
you doing well? Tell us a little bit more about
the James Beard Award first before we dive into some
of the awesome nominees this year. What is the process
it takes just to become a finalist.
Speaker 3 (00:29):
Oh, it's a pretty secretive process actually, and it's a
national process. There are judges across the country. There's an
entire board that makes all these decisions. And there's two lists.
There's the semi finalist list, which is called the shortlist,
and I'm try the long list, and then the finalist list,
which just came out last week, which is the shortlist.
(00:49):
And to my knowledge, I've been here ten years, I
don't think Colorado has ever had six restaurants and chef
groups in the finalists. I mean, it's just extraordinary. We're
so proud.
Speaker 1 (01:01):
I am looking at this here and I've heard rumblings.
In fact, I think it was in the news we
had last week about Been seven oh seven, which is
in Grand Junction, and it looks like their chef has
been nominated. But what there's been nominated to be outstanding
chef for.
Speaker 3 (01:15):
This is the national Outstanding Chef category. This is not
even just for the Mountain rios. That is so exciting.
And I happen to know Josh Herenberg and we actually
went there over spring break. We did a little Colorado
road trip at the Grand Junction and we went to
Ben seven oh seven and it's extraordinary. I'm not at
all surprised. I'm delighted, but not surprised.
Speaker 2 (01:36):
Denise tell us about some of the other finalists, because
it looks like Colorado's in the running for best New Restaurant.
And I really need to go to Parker to try
some pastries because every year I feel like they're getting
the recognition that they deserve.
Speaker 3 (01:48):
Oh my gosh. Pollette Take Shop is owned by Alan
Ramos and Carolyn Nugent doown and Parker. It is the
most wonderful bakery. We are so lucky to have them.
They have worked for Michelin starred chefs and pastry chefs
across the country. They have worked in Europe. They're unbelievably talented.
Just look at their Instagram and you will see. And
(02:10):
they are always lines out the door and they sell
out every day. But it's completely worth it. I highly recommend.
They're the most lovely people and they have a really
incredible pastry shops down in Parker. And then yes, we've
got Best New Restaurants Alma fond of Fina. I mean,
this is extremely exciting, a national category again, best New Restaurant.
(02:31):
You know, Alma won a Michelin Star last year or
was awarded one, and it's not at all surprising they're
up for Best New Restaurant. Johnny and Katy Curiel are
the owner. They're married, They're wonderful, they treat their staff
great and their food is just delicious.
Speaker 1 (02:45):
Okay, so here's a category I can get behind. I
was Standing Professional in Cocktail Service. I am I am
the Yacht Club. I've heard the name before, but this
is a nice award and recognition for this and sounds
like you get a great drink there.
Speaker 3 (02:58):
Oh my gosh. It's one of my favorite bars. It's
so much fun. They also serve a lot of great
hot dogs and they have an amazing cheese ball if
you're hungry while you're there. But they just have a
great team, a really good vibe, and very very high
level cocktails. And I don't mean by that they're all
really expensive. I just mean they have a whole range
of offerings. They're very thoughtful. They use a lot of
(03:19):
you know, they have no food waste. They make things,
they dehydrate things, they ferment things. It's just a beautiful
menu and McLean and Mary are just wonderful, talented professionals.
We're lucky to.
Speaker 2 (03:31):
Have them, Denise, when will the winners be announced? And
do you usually see a surge in people wanting to
flock to these areas when they do have a James
Beard recognition, Yes, definitely.
Speaker 3 (03:42):
The winners are going to be announced in June in Chicago.
It's a very very fun gala. It's June sixteenth at
the Lyric Opera of Chicago. And we'd also don't want
to forget outstanding Restaurant in the entire country, which is
kind of like best Picture at the Oscars is Frosco
Food and Wine and Boulder. And then our local chef
who's up for her award as a nominee is Penelope
(04:04):
Wong from Yon Wanton, which is an amazing dumpling shop
here in Denver. It's really exciting, and I hope that
this brings a lot of business to all of those restaurants,
because restaurants really need butts and seats right now. Pardon my,
pardon my casual talk, No, I think that's right.
Speaker 1 (04:19):
Having said that, though, since we have you on for
this for this last moment, because obviously something that's in
our news and has been for weeks and months now
are tariffs. How are they or are they going to
impact the restaurant industry at all? In are you hearing
from restaurant tours they're concerns about them.
Speaker 3 (04:34):
Oh, restaurant operators are really scared actually of the tariffs
because we all have seen it. Right, Costs have gone
up a lot in the last few years, and that's
certainly centers around food costs. Food costs are up on
average around forty percent depending on the item, and you know,
and all sorts of other costs have also gone up.
(04:54):
So right now, the unstability and the uncertainty that comes
with teriffs, not knowing when you're the flyers are going
to raise their prices even more, and then how do
you cover that difference if costs keep just going up
and you can only raise your menu prices so high,
or people don't want to go out to eat. I
mean we're seeing it already. People are eating out less,
so to have price, you know, more, price pressure is
(05:17):
really scary for restaurant operators.
Speaker 2 (05:19):
Right now, from the Colorado Restaurant Association, it's Denise Michelson.
Speaker 1 (05:22):
Denise, thanks for your time.
Speaker 2 (05:23):
As always, thank you,
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