Coloradans are abuzz with talk about the newly opened River North (RiNo) culinary treasure—The Source—a Zeppelin Places development. Kyle Zeppelin had a clear vision of The Source as an urban market where the tenants had one common thread—the most talented Colorado culinary artisans in their respective fields. General manager Justin Croft explains, “Kyle saw this building, a 130-year-old iron foundry across the river from Taxi, and felt that it was just a really compelling space. He had a vision to repurpose it as a highly curated urban marketplace. Kyle took a proactive approach to find the best Colorado culinary artisanal producers.”
“It’s really unusual for a developer to reach out to tenants based on their accomplishments and level of specialization, but that is exactly the approach he [Kyle] took,” describes Croft. He adds, “What is unique about the marketplace is that customers can actually watch food and beverage producers engage in their craft, to take part in culinary production that is typically hidden somewhere in the back of a nondescript warehouse.”
The Source Marketplace
Boxcar Coffee Roasters
Boxcar began operating as a coffee cafe in Boulder with the intent of perfecting a cup of coffee with Colorado’s high altitude and low boiling temperatures. Watch coffee beans roast in a 1930s drum roaster.
Babette’s Artisan Breads
“Steve Scott is regarded as the best baker in the region. He’s making super rustic old world breads and the space is a full-blown wholesale operation. He has a four-deck French bread oven that we pushed forward in the space so customers can watch him baking volumes of bread. It’s a unique experience to watch the bread baking process while picking up a baguette for dinner,” shares Croft.
Serving wood fired small and large plates, Acorn is the second restaurant in the Oak at Fourteenth family co-owned by Bryan Dayton and Chef Steven Redzikowski. Acorn’s menu includes shared plates, large plates, sweet plates and delicious cocktails.
Comida has two restaurants—the original in Longmont and now in The Source. Known for serving authentic Mexican street food with a modern twist, Comida is serving customers affordable small bites with delicious pops of flavor.
CapRock Farm Bar
CapRock Distillery in Hotchkiss is producing spirits that are hand crafted at Jack Rabbit Hill Farm. Croft says, “CapRock Farm Bar is a cocktail bar in the center of the Source, and as an off-site distillery tasting room they’re mixing drinks with spirits exclusively produced on the farm.”
Mondo market features cheeses, spices, cured meats and many other food products. The partners also have an on line e-commerce site, www.mondofood.com.
Crooked Stave Artisan Beer Project
Croft describes, “The back of the Source is devoted to Crooked Stave’s brewery and taproom, where you can drink a beer while watching them brew the next batch. Crooked Stave is different from typical craft brewers in that they brew and serve sour beers made with strains of wild yeast.”
Super Ordinary is a unique art gallery and pop-up retail space that is the concept of Tran and Josh Wills. Part of the space is the gallery; for the pop-up retail space they rotate in artists every couple of months for a special showing.
The Proper Pour
The Proper Pour is a liquor store owned by McLain and Mary Wright. They carry artisanal wine, sprits, craft beers and bartending tools.
“To round out the market functions, we wanted to find a produce vendor, butcher, and florist to share a bay we’ve been calling the commissary. Americanum Provisions fruit and vegetable purveyor specializes in produce sourced from urban farms in Denver as well as the Western Slope and beyond. Beet & Yarrow is a wonderful flower shop run by graphic designer-turned-florist Kimberly Hyde, and Meathead, run by third-generation butcher Kevin Klinger, serves dry-aged beef, pork, chicken and lamb cut to order.”
When You Go
3350 Brighton Blvd., Denver
Kathy Smith is a freelance writer, chef, athlete and mother of four, who contributes to many local magazines. She loves to cook and eat, train, compete and read. While she loves to cook and entertain, she plans to serve all of her guests food and beverages from The Source.
By Chef Steve Redzikowski
1 Honey Crisp apple, shaved thin
3 tablespoons candied almonds
3 tablespoons grated Parmesan
1 1/2 cups finely sliced kale
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon Togarashi chili (available at Asian markets)
Salt to taste
For candied almonds, bring almonds to a simmer in water. Strain almonds and dust with sugar. Place on sheet tray in a 350' oven and bake until the sugar is hard and caramelized. Cool and then chop in quarters with knife, then set aside to toss into the salad. For the remainder of the salad, place all ingredients in a large bowl and mix well until combined.
Crossing the Tracks
Beverage Director Bryan Dayton
1 ounce Reyka Vodka
1 ounce Aperol
1 ounce St. Germain
1/2 ounce aloe juice
1/2 ounce grapefruit juice
Combine all ingredients in shaker, shake and strain into cocktail glass. Garnish with a fresh grapefruit disc.
By Rayme Rossello
Makes 4 cups
8 avocados, diced
4 jalapenos, finely diced
4 serrano peppers, finely diced
1 Habanero pepper, finely diced
2 tablespoons garlic, minced
3 limes, juiced
1 bunch cilantro
Salt to taste
Gently fold avocado, jalapeno, serrano and garlic together until fully incorporated. Add Habanero for a spicy dish. Season with lime and salt, adjusting for taste. Serve with chips.