"Rooting for each other's hopes"
Why is Chiba Bar's owner Michael Carsten running for school board? The inside scoop on James Beard's Bootcamp from Four's chef de cuisine Ashley Brown. Prime 25 North opens + more food & drink news
Six questions with Chiba Bar Owner Michael Carsten regarding his running for District 11’s school board
1. What inspired you to run for the Colorado Springs School District 11’s board?
I was asked to consider it by a person for whom I have a lot of respect in the education sphere and, after a couple of meetings, I knew that I would feel like a coward if I didn’t send it. I am also at a place in my life where I have the time and energy to dedicate to something bigger than me.
2. How do your decades of experience in the hospitality industry shape your approach to public service?
In this industry, you never know who is going to walk in the door, so you prepare for everyone. You meet them where they are and shape their experience around that. Serving on a board with the power to make decisions about public school policy is a daunting challenge, but if we keep in mind the entire spectrum of students, I believe we can create an experience that leads to success and achievement.
3. In your opinion, what could D11 learn from the hospitality industry?
This question made my brain go straight to Danny Mayer and the standard delineation of the two types of restaurants: transactional and hospitality-driven. I don’t know if this is his originally, but that is where I learned of it.
There are restaurants that treat their guests like an income stream or just part of the industrial throughput, and then there are restaurants that strive to create an experience for the guest that goes beyond the product/money transaction. If you can create an experience for a customer, success is the inevitable by-product. Not only that, but that experience is stuck in their head and they are much more likely to return.
I believe that people want to do good, especially for kids. D11 has had significant wins and losses, just like in life. The national trend, however, is moving toward the transactional model. The everyday experience of the average student is diminishing in its value, while vast amounts of money are being spent to enhance the experience of an increasingly small minority of students. I am raising my hand to be part of the recovery of the plot: equity for every student.
4. What are the biggest challenges you see facing our schools today?
The loss of seeing public education as a social priority and the chronic lack of funding for it have been persistent issues for decades. This last election cycle specifically, the politics and culture war of this country have exacerbated the situation, and the consequences will be felt by the students through no fault of their own. I hope D11 sees this trend and spends funds accordingly, with a 1,000 mile gaze into the future.
Teacher retention is vital to student success. No one goes in to public education for the money; the people who make this choice deserve respect and support. Successful school districts retain experienced, dedicated teachers, and see them as the greatest asset toward student achievement. The reality, unfortunately for D11 students, is wildly the opposite.
5. In the 2023 D11 school board race, hundreds of thousands of dollars were spent by dark money groups to influence the outcome. Are you at all concerned about being targeted by negative campaigning? How do you plan to handle it?
There’s no getting around it, public school is becoming an entirely different type of social experiment. One of the main platforms of my campaign is financial transparency. When the dark money comes in and I’m being labeled a radical leftist by some group that no one has ever heard of, not only will it prove my point about the lack of financial transparency, but I’ll have something new to frame and put up on my wall. As far as concerns about being targeted by them, I’m an adult. I’ve seen what they applaud for. Their opinion could not matter less to me.
6. Is there anything else that I didn’t ask about that you want to say?
I am not here for my ego or to use this position as a springboard toward a loftier political goal. Kids aren’t toys, kids aren’t tools, kids deserve to be kids. I am running for the enrichment of the lives of the students, and to make certain they remain the priority. If you align with these beliefs and you see my name on a ballot, I am asking for your vote. If you want to affect even more change, vote for my slate-mates, LeAnn Baca Bartlett and Charles Johnson (we are 5, 6, and 7 on the ballot, the last three names). You can also donate to my campaign here, or sign up to volunteer.
Elephant Thai’s pork curry with Ranch Foods Direct
For those of you who made it to last month’s Sip with Schnip at Elephant Thai (and those who didn’t), I have exciting news: Owner Suwanna Meyer has shared the recipe with us for her outstanding Kaeng hang le Northern Thai Pork Curry that she served that night. It’s an off-menu dish, made with Callicrate beef pork shoulder from Ranch Foods Direct. The flavors are rich, deep and complex, bright with tart tamarind and earthy from red chiles, with pops of lemongrass, galangal, ginger and garlic. The dish comes together easily and slow cooks to further tenderize the pork. It’s sensational; let us know what you think after you make it.
My James Beard Bootcamp Experience
By Ashley Brown, Chef de Cuisine at Four by Brother Luck
… but first, an introduction by Chef Brother Luck, partly excerpted from his Sept. 2 Facebook post congratulating Chef Ashley Brown for being selected for the Fall 2025 James Beard Foundation’s Chef Bootcamp for Policy and Change, held Sept. 14-16 at Glynwood Center for Regional Food and Farming in Cold Spring, New York:
[This is] one of the most prestigious honors a chef can receive. This program brings together just a handful of chefs from across the nation who are committed not only to excellence in the kitchen but also to making an impact on food systems, policy, and our communities.
This honor welcomes Ashley into an alumni network of top chefs across the country — including myself — who are using their voices to push the culinary industry forward. To see her step into this space, representing our team and the Four Corners, is a moment of incredible pride for all of us.
Please join me in congratulating Chef Ashley on this achievement. Her leadership, creativity, and dedication continue to inspire us every single day.
Luck references his own JBF Bootcamp experience in 2019 in his article, Why I Chose to Be Vulnerable. From JBF’s literature, the Bootcamp is a leadership program that trains chefs in advocacy skills, to use their voices and platforms to influence food policy and drive positive change in the food system. “It’s an invitation into a national network of change-makers who are working to reshape our food system.”
Now Chef Ashley Brown, detailing what the JBF Bootcamp actually looks like:
Sunday: We arrived, had lunch and introduced ourselves. Each of us wrote what we advocate for on sticky notes and posted them on a board. Anne [McBride, VP of Impact] even made friendship bracelets that read JBF BOOTCAMP — a small gesture that meant a lot.
The camp is held in secluded locations to pull us away from our restaurants, daily chaos and distractions, while reminding us to appreciate the ingredients the world has to offer. It’s about giving our full attention so we can absorb every bit of knowledge. The Glenwood team cooked all our meals with food from the farm — fresh, abundant and delicious. Their warmth and hospitality set the tone for the week.
Monday: That morning I sat outside with coffee, listening to nothing but birds, crickets and the wind in the trees — no sirens, no traffic, just quiet. We then gathered for a workshop on how to talk about issues facing the food industry. In groups we identified a topic, audience, allies, actions and solutions, then shared back with everyone. It was inspiring to see how challenges in our cities, states and nation were represented. It reminded me how often we sacrifice health for convenience and how important it is to ground our advocacy in facts and evidence.
Later, we witnessed the harvesting of a lamb. For many it was emotional. We stayed silent through the process and later honored the animal by incorporating lamb into our collaborative dinner. Although we didn’t cook that specific lamb (it needed to rest) we treated the meal as a way of showing respect. Cooking together could have been tense with so many leaders in one kitchen, but instead it was filled with trust, support and ideas bouncing freely. With the farm’s abundance and the team’s support we swiftly and seamlessly prepared dinner for 45 guests, including James Beard winners, nominees, alumni, farmers, Culinary Institute of America instructors and partners.
Tuesday
I woke early and walked 45 minutes to the Hudson River, soaking in the silence and beauty. Back at the house, we shared breakfast then sat together to write our intentions on a board. Reading them brought powerful energy to the room, as if we were rooting for each other’s hopes as much as our own. Before leaving we were given homework for the months ahead and we shared our favorite moments, exchanged contacts and said our goodbyes.
My takeaway
Collaboration means more than being together. It’s about listening, supporting and finding solutions. Everyone here valued the same things. Together I believe we can make big waves.
*Relatedly: The open call for entries and recommendations for the 2026 James Beard Awards began Oct. 1 and ends Nov. 21. Anyone (but especially industry-related people) is encouraged to submit here.
Bites & Bits
• On Oct. 3 Prime 25 North launches service in the former Manhattan Room at 1895 Democracy Point, next to Nana’s Dim Sum & Dumplings and Cansano Italian Steakhouse. The whole complex was prior called FO4R North, and included now-defunct Pause Ultra Lounge & Sushi and Longboard Tacos. (Here’s what I wrote about it in late 2023). Like its predecessor at 1605 S. Tejon St., Prime 25 North will feature high-end steak and seafood plates, allocated whiskies, a deep wine list and seasonal cocktails. Though it’s new, you’re likely to see familiar faces among bar and service staff, as many experienced industry folks have been attracted north. (Read: They follow the money, sure to be good during the opening months at the least.) A contextual acknowledgment: I can’t think of another place in town with side-by-side steakhouses, as even The Famous Steak House and MacKenzie’s Chop House are separated by a couple blocks downtown. The long-term question: Will they establish a “steak row” of sorts, or will Prime 25 eat Cansano’s lunch (er, um, dinner)?
• Señor Manuel Mexican Cuisine posted on Facebook earlier this week to announce it will not reopen — having closed last summer due to a fire at their building on North Nevada Avenue. “… we’re incredibly thankful for the 55 years we had and everyone we met along the way,” they in-part wrote. Señor Manuel’s closure follows that of another legacy Springs spot, Luigi’s, which shuttered in March after 67 years in business on South Tejon Street. Still, there are some others surviving a half century and beyond, including Jose Muldoon’s, Edelweiss and Roman Villa.
• Speaking of Roman Villa, co-owner Amber Shaffer opted to get out ahead of a recent health inspection that found some violations, by taking responsibility. On the restaurant’s Facebook page, she said the violations are “a learning opportunity for my staff and I to employ new, evolved practices (and some new equipment) moving forward. I hope you all know how hard myself, my mom, and my entire staff work to ensure you have great food and a great dining experience every time you come in.” It’s clear Shaffer is concerned about appearing on KRDO’s locally controversial Restaurant Roundup, as she says, “This is not the first time we have had violations. It is, however, the first time a local news channel has been pulling the reports and sharing results weekly. We have not been contacted by the news station, but I want you all to hear about the inspection straight from me first.” (Just two weeks ago here in Side Dish, I wrote about Shri Ganesh’s run-in with Restaurant Roundup, noting that many industry people have expressed concerns to me about the news segment.)
• Loveland’s Root Shoot Malting recently earned the recognition of being Colorado’s first certified Regenified malthouse. “Regenified recognizes farms that are setting the standard for regenerative agriculture. The certification highlights Root Shoot’s leadership in traceability, soil health and regenerative values within the craft beverage supply chain,” explains a press release. “The certification process is rigorous… documenting over 65 indicators including water infiltration, ground cover, plant canopy and diversity, soil biologic activity, compaction layers, root heath, fauna populations, and even livestock body condition.” Root Shoot sells malts made from wheat, rye, barley and corn to brewers and distillers nationwide. Root Shoot Spirits also produces its own single malt whiskey, which earned a bronze medal at the 2024 World Whiskies Awards. They also just notched a silver medal in the 2025 International Whisky Competition’s Best American Single Malt category.
• Reminder: Vote by Oct. 31 in this year’s Colorado Restaurant Association HOSPYS Hospitality Awards. Side Dish Dozen member Doug Hammond of Kangaroo Coffee is nominated in the Operator of the Year category.
Side Dish Dozen happenings
Red Gravy: Book now for our next Sunday Supper Club on Oct. 12. The wine-paired menu is inspired by all of Chef Eric’s favorite things, and includes: seared branzino, mushroom ravioli, veal osso bucco and housemade blueberry gooey buttercake ice cream (a throwback to our earlier collab with Josh & Johns). $150 inclusive.
Bristol Brewing Company: Finally: our annual excuse to fill a giant pumpkin with beer and drink out of it! It’s the Great Give Back Mix Pack Release Party Oct. 7 at 6 p.m. Free samples of Venetucci Pumpkin Ale, Smokebrush Smoked Porter and Cheyenne Cañon Piñon Nut Brown. Activities with Venetucci Farm, Smokebrush Foundation for the Arts and the Friends of Cheyenne Cañon, who receive 100% of the brews’ profits. And Movies Under the Stars continues with Zombieland in our Schoolyard Oct. 4th at 6:30 pm.
The Chuckwagon 719: Our sensational smoked brisket burgers are only $7.50! Brisket nachos are $15. Take home a whole smoked chicken for $22, and we also serve smoked chicken salad by the pound. If you don’t know what our “Tater Bombs” and “Texas Twinkies” are, come see us and find out. Noon to sellout on everything, Thursdays-Sundays.
Rasta Pasta: Drop in for our amazing happy hour deals, 3-5 p.m. daily: $5 munchies, $5 house wines, $4 rum punch and $3 Red Stripe beer. On Tuesdays get two pints for the price of one! Now pouring Goat Patch Hazy IPA and Blonde, Apple Valley Hard Cider, Bristol Brewing’s Laughing Lab, Beehive and our collab beer, the Rasta Red Ale.
Eleven18 Event Space: Check out our new catering menus for passed apps, live action stations, buffets and plated courses. You can also book Chef Brother Luck for private home events to include bar packages and DJ services if desired. Four by Brother Luck: Our new fall menu is coming soon; here’s a sneak peek.
T-Byrd’s Tacos & Tequila: Our $12.99 lunch special gets you chips & salsa, two tacos, rice, beans and a fountain drink; 11 a.m. to 3 p.m. daily. Happy hours are 3-6 p.m. Monday-Friday and all day Sunday. $6.50 margs, $4 beers, $5 nachos, and much more. Make any taco a bowl or burrito on our new menu.
Elephant Thai and Chaang Thai: We have a robust vegan menu at both locations, featuring dishes like udon curry with panko tofu; green curry with avocado, red curry with kabocha squash, and our chef special Eggplant Delight. We also have an equally lengthy gluten-free menu with various noodle and protein plates.
Kangaroo Coffee: We’re teaming up with Switchbacks Soccer for an epic raffle: win four game tickets and four free drinks to enjoy at the match. Stop by any Kangaroo Coffee location between Oct. 3–9 to grab your raffle ticket and enter to win!
Upcoming events
Oct. 3: Dead Man’s Brewfest at Weidner Field. 6-9 p.m.; $10-$99.
Oct. 3-5: One Year Anniversary Party at Urban Animal Beer Co. Downtown.
Oct. 4: Manitou Springs Heritage Brewfest. 11:30 a.m. to 5 p.m. $10-$70.
Oct. 4: Peaks & Pours at Rocky Mountain Vibes Stadium. Noon to 4:30 p.m. $15-$125.
Oct. 4: Free drink day at Loyal Coffee. Celebrating nine years in biz.
Oct. 6: Neon Night Ride with the Colorado Springs Bike Party at Cocktails After Dusk. 7 p.m. Let your soul glow.
Oct. 7: Bristol Brewing’s Benefit Beers Release Party. 6-8 p.m. Free samples, live music and more.
Oct. 8: Jackson Hole Still Works Dinner at Base Camp Restaurant. 6:30 p.m.; $75 includes four cocktail-paired courses.
Oct. 9: Baon After Dusk dinner with Baon Supper Club at Cocktails After Dusk. $89 includes four cocktail-paired courses.
Oct. 9-11: Great American Beer Festival in Denver. New this year: The Distilling Experience.
Oct. 10: Pumpkin Fest at Venetucci Farm. 9:30 a.m. to 12:30 p.m. Hayrides, makers market, games and much more.
Oct. 10: Mustard-Themed Dinner Party at Colonel Mustard’s. 6 p.m.; $35.
Oct. 11: Fall Fest at Ranch Foods Direct Town Center Location. Noon to 4 p.m. Free burgers and fries plus rib and barbacoa samples, plus local vendor spotlight.
Oct. 11: Pick A Pumpkin Fall Festival at Meanwhile Block. 9 a.m. to 3 p.m.
Oct. 12: 6th Annual Fall Fest at Lost Friend Brewing. 11 a.m. to 7 p.m.
Oct. 13-19: Tapateria 15th anniversary celebration. Daily specials, including BOGO’s, extended happy hours, drink deals and a Sunday Birthday Paella.
Parting shot(s)
I was in Atlanta and Birmingham this past week visiting friends and family. We of course got into some foodie fun, making time for special meals together. As with all my travel, it’s good to get perspective on food and drink scenes elsewhere, to see how they compare to ours — for better, equal or worse — and to get inspired. Even if that be just aspirationally, like “wouldn’t it be cool if”? Here’s five callouts in that spirit:
• Dining along the Atlanta Beltline. A path of former railroad tracks that has been developed into a 22-mile loop through nearly 50 neighborhoods, featuring art and cultural spaces and an abundance of food and drink options. Think: double the Springs’ Legacy Loop with significantly more concentration of businesses alongside it, with vibes of Denver’s RiNo District and similar urban revivals. We walked just a four-mile stretch but were impressed, especially by the high foot traffic.
• A themed Pulp Fiction dinner on the Tiger Sun bus. It only seats 18 people, and this is just the second theme of the new enterprise, following a Karate Kid menu. (Next up, we’re told, is Goodfellas.) Think: If Allusion Speakeasy were on a bus. Rating: it’s one Bad Motherfucker.
• The New York Times just released its Restaurant List 2025 last month, featuring “the 50 best places in America right now.” Surprisingly (to me, a native of Alabama), one of them is in Birmingham, about 15 minutes from where I grew up. It’s named Bayonet, and the NYT describes it as a “tight menu featur[ing] a rotating roster of sustainable fish.” I scored a reservation for a Monday lunch. We noshed family style on a number of delicious items, including: gorgeously cooked scallops on corn nage with oyster mushrooms; Tuna Ota Ika with Thai chili in coconut milk broth (my favorite); a pretty sensational swordfish BLT and swordfish pastrami reuben; a yellowfin tuna cheese burger of sorts; and outstanding renditions of coconut cream pie and key lime pie.
• A visit to the iconic Alabama Peanut Co., which pairs boiled and roasted peanut offerings with a huge selection of canned craft beers.
• A return visit to perhaps B’ham’s best craft coffee shop, June. (See some of my past B’ham recommendations here if you’re ever going. I’m still remiss on catching up with the bourgeoning cocktail scene, for which I did procure a smart list from a local.)
