Sixty35 Podcast Network

What’s the state of Colorado Springs’ food scene? Are we overhyped or underrated? 

Matthew introduces State of Plate’s intent to do a deep dive on Colorado Springs’ food and drink scene. Guests are Springs natives Shane Lyons and Jarod Boyer. Lyons is a chef and food consultant who’s worked across the country, including in New York and L.A. Boyer is a sommelier at Michelin-starred Alinea in Chicago. We introduce the core questions: Where are we now, where do we want to go and how do we advance? We discuss everything from chain-drain and local development impacts to service excellence and the Springs’ sophisticated drink scene.

The Colorado Springs Indy has been the alternative newsweekly voice for the Pikes Peak Region since 1993. We strive to have a positive impact on our beloved community by making the Pikes Peak region a more informed, more tolerant, more ecological and a more fun place to live. Matthew Schniper has been a writer and editor at the paper since 2006. Catch Matthew’s cover story, Dishing on Colorado Springs' Food Scene, and his reviews at: https://www.csindy.com/users/profile/matthew%20schniper/  

 LINKS:

Shane Lyonshttps://en.wikipedia.org/wiki/Shane_Lyons

Alineahttps://www.alinearestaurant.com/

Thank you to these community organizations for underwriting this podcast:

Colorado Springs Community Cultural Collectivehttps://communityculturalcollective.org/

Fountain Creek Brewshed Alliance ®https://www.fountain-crk.org/

Downtown Colorado Springshttps://downtowncs.com/

The Colorado Springs Indy’s longtime Food and Drink Editor and critic Matthew Schniper (https://muckrack.com/matthewschniper) critically examines Colorado Springs’ culinary culture along with guest chefs, restaurateurs and industry insiders.

State of Plate does a deep-dive on Colorado Springs’ food and drink scene, asking the core questions: Where are we now, where do we want to go, what are we doing right and wrong, and how do we advance? Throughout five episodes, we hear from more than a dozen chefs, restaurateurs, industry experts and food producers, talking everything from local culinary history and current marketplace challenges to celebrity TV culture, mental health in kitchens, cultural concerns and food-production ecosystems. State of Plate examines the scene from every angle, striving to make sense of a complex system, and offering a critical take on potential paths forward.

The Colorado Springs Indy has been the alternative newsweekly voice for the Pikes Peak Region since 1993. Matthew Schniper has been a writer and editor at the paper since 2006.  Read the Indy at https://www.csindy.com