Impulse Theater and the Fine Art of Improvisation

By Michael Behrenhausen

In honor of the subject of this week’s Eats & Beats column, Impulse Theater and the fine art of improvisation that they work with, I have decided to write the remainder of this column in similar fashion. That is to say, writing without the aid of spell check, dictionary or thesaurus; leaving all typos in place and most importantly, leaving the editors out of the process. So, here it goes: fooode is good. If you like foode like I doo then you go here eat. Is good. Maike belly happy. No farts.
April Fools! However, I do want to talk about Impulse Theater, which is celebrating the start of its 20th season in Denver this weekend. Owner/director John Bauers brought the show – initially known as Comedy Sports – to Denver in 1987 where it was the only improv troupe in town to have its own theater (housed at Maxwell’s in Glendale). A brief stint at Governor’s Park, with limited capacity seating, had them turning away crowds during busy shows. In 1993, Bauers and company moved to their current, roomier spot downstairs at the Wynkoop Brewing Co., 1634 18th Street.

“The beauty of improv is that it’s always different,” says Bauers. “Our audience – 50 percent of whom at each show are often repeat visitors – never sees the same thing twice.”

“John downplays his role in making the Denver improv scene what it is today,” adds Vic Milbrath, who works as both marketing director and as a performer. “But you can’t ignore the persistence and commitment it took to do what he’s done.”
The show’s program works through a loose framework that the troupe follows and feeds on audience interaction and the combined energy level of each. An MC picks a structure, for example “Shakespearean” or “Changing Emotions.” The audience then picks the subject matter, which must be “acted out” in that manner. It results in an ever-evolving show structure and a continued loyal following.

“The bulk of our audience is between 25-40, but if I gave our show a rating, it would be PG-13,” adds Bauer. “The context is kept on a high level, without a ton of sexual references or foul language. It’s easy for an actor to get a laugh by heading in a crude direction, but in restricting that, it makes them work harder and ultimately succeed in creating something even better.”
Many of the current, quick-witted and well-seasoned cast has logged in over 1,000 performances each, including the only other original member and former partner Susan Knuten. To celebrate the 20th anniversary season at tomorrow night’s two performances (7:30 p.m. and 9:45 p.m), the Wynkoop will offer 1987 throwback drink prices in the theater and cake for all. For more information and tickets ($18), call 303-297-2111..

If all of that laughing has really busted your gut, head around the corner to Sullivan’s Steakhouse, 1745 Wazee St. for the cure. In addition to an incredible menu featuring choice cuts of meat, the restaurant offers a comfortable, yet ultra-stylish vibe where relaxation is enhanced by jazz, tasteful artwork and a swanky bar. Friendly, yet not too pushy, servers are happy to serve up one of the best martinis in town, and if you’re not hungry enough for a full meal, the appetizers and salads are just the thing. For reservations, call 303-295-2664.

One night in Denver Highland makes a discerning diner satisfied.

By Erin Behrenhausen

One night in Denver Highland makes a discerning diner satisfied. And this rings more true now thanks to the recent arrival of even more fantastic restaurants and cafés. You could even go so far as to say it’s the Highland's restaurant Gold Rush – “There’s good eatin’ in them thar’ hills!” OK, maybe you shouldn’t go that far. Either way, when you make the trip up Speer, right on Zuni, (skirting the sketchy Ramada on left), you can’t help but run into some of the newest and best dining venues that Denver has to offer.

Right off of Zuni on West 30th Avenue sits a 24-karat chunk of pure gold. I’m referring to Z Cuisine, Denver’s latest addition to its repertoire of French dining. If you’re looking for a taste of home cooking a la française, Z Cuisine should not be missed. With 22 years of cooking experience under his belt, owner/chef Patrick Dupays packs a punch with fresh, high-quality organic ingredients (from local Colorado farms and markets). Crepes, quiches, pastries and terrific entrées make up a menu that changes daily. Try the absolutely scrumptious cassoulet, soon to include imported French Tarbais beans.

Z’s wine list, assembled by Dupays, is equally impressive, and – here’s the kicker – affordable. “We don’t like to triple our wine prices like some other restaurants. A lot of our customers just come for the wine.” Dupays is a big supporter of local farmers and small business. This is apparent not only in his cooking but also in the cooking classes he hosts in collaboration with Alliance Française. Dupays has created a big community in a tiny, little bistro. And a well-fed community at that. “Life is in the neighborhood,” said Dupays. “I’m in this business to make people happy.” Open Wednesday through Saturday, 5 p.m. to 10 p.m. 2239 West 30th Avenue, 303-477-1111. Reservations are highly recommended for this 7-table gem.

Now, getting back onto Zuni, you’ll come to another Denver new-comer – Duo Restaurant, at 2413 west 32nd Avenue. Situated in a beautifully restored brownstone, Duo truly does offer the best of both worlds: a wonderful restaurant and cozy little bar, divided by salvaged antique window panes suspended from the ceiling. Boasting extremely talented executive chef John Broening (Primitivo, Brasserie Rouge) and pastry chef Yasmin Lozada-Hissom, you have to try pretty hard to get a bad meal here. Owners Stephanie Bonin and Keith Arnold (along with co-owner Scott Raderstorf) took a chance on the space only two months into their recent marriage. “This was our honeymoon,” said Bonin. It was obviously a great honeymoon, because it produced a lovely dining environment, with food that makes you feel loved. If you REALLY need to feel the love, try the Duo apple tart for two – you’ll be walking on air. Duo also hosts brunch on Saturday and Sunday, from 10 a.m. to 2 p.m., and happy hour Monday through Thursday, 5 to 6:30 p.m. 303-477-4141.

If you’re not in the mood for food, grab a strong, healthy cup of joe. Head over to 3301 Tejon to Café Mondo,(Monday through Friday, 6 a.m. to 4 p.m., Saturday through Sunday, 7 a.m. to 4 p.m.) and order up some of their fresh organic coffee. Sit at the bar or at a table – and maybe grab one of Mondo’s delicious pastries on the way out.

If you’re looking for a good oldfashioned Irish keg toss today...

3-17-06
By Sam DeLeo

If you’re looking for a good oldfashioned Irish keg toss today, Eats & Beats has just the place. What’s that, you say keg tossing has nothing to do with St. Patrick’s Day? Well you’re partially correct. In ol’ Eireland, where the manly scent of Irish Spring soap spreads itself boldly across the meadows, they toss full kegs, while here in America we throw the less traditional empty keg. It’s kind of a “green beer” cultural modification.

“The keg toss has nothing to do with anything Irish,” said Maxwell Morrow, executive chef at Lansdowne Arms and one of the organizers behind the tavern’s huge St. Patrick’s Day weekend celebration, including its keg toss. “And even if it did, I don’t think we’ve got enough insurance for people to throw full kegs.” Alright, whatever dude. Ever notice how everyone’s an Irish expert on St. Patrick’s Day? But there’s no use quibbling over the details of tradition when it comes to this Irish holiday (was anybody counting snakes when good St. Pat drove them off the Emerald Isle?) – the point is to have a good time. The St. Patrick’s Day party Morrow and friends are planning at Lansdowne Arms in Highlands Ranch this year may be the jewel of the metro area. “We opened on St. Patrick’s Day last year,” said Morrow. “The paint was still drying, so to speak, but we pulled it off.” This year should be an even bigger celebration, with up to 750 people expected by tonight. Festivities start with an Irish Breakfast ($10.99) from 8 a.m. to noon today, featuring eggs, Irish rashers, bangers, black pudding, white pudding, roasted tomatoes, sautéed mushrooms and Irish brown bread. Starting at noon, a special menu will be served indoors and outdoors, including fish and chips ($10), Sirloin Shepherd’s Pie ($10), corned beef and cabbage ($10) served with red potatoes and creamy horseradish, and an assortment of sandwiches from $4. Besides Lansdowne’s comfortable patio, offering mountain views, a 60-by-30-foot tent will accommodate guests next to the tavern.

Traditional Irish bands, bagpipers and dancers will perform throughout the afternoon and evening, both in the tent and at the bar. The keg toss will take place on the lawn next to the tent, where people can “let their energy out in a peaceful way,”
said Morrow. Lansdowne Arms offers 13 brands of Irish whiskey, 24 single malts and a host of Irish, imported and domestic beers. And, with a menu that surpasses traditional pub fare, featuring from-scratch recipes and hand-cut steaks, Lansdowne is worth a visit any time of year. Lansdowne Arms (303-346-9136) is at 9352 Dorchester St., just off Highlands Ranch Parkway.

In the city at Hi-Dive (720-570-4500) tonight, St. Patrick’s Day will rock hard with Fuc*ing Orange and Blue Blooded Girls. The unusual music of Blue Blooded Girls (powered by Eats & Beats columnist/drummer Mike Behrenhausen) does both the Minutemen and King Crimson proud. “And all your other favorite Denver bands will be at the South by Southwest Festival this weekend so we’re all that’s left,” joked leader Jamie White. Fuc*ing Orange's sound “isn’t necessarily metal, but look for a loud, heavy time,” said bassist Scott Frank. “We might even change our name to Fuc*ing Green for the night.”

East Coast Imports Pudge Bros. Pizza and Snappin' Dogs

3-10-06
By Michael Behrenhausen

This week Eats & Beats is featuring two welcome imports from the East Coast: one celebrating its 15-year anniversary, the other celebrating its grand opening and already seeing great customer response.

Pudge Brothers Pizza, started out in 1991 when Bob Schwartz, a transplant from New York who loved Colorado, decided to bring the Big Apple’s style of pies to Denver and combine it with a zesty sauce that would appeal to the average Southwesterner’s taste buds. What was originally just one spot at Iliff and Peoria offering the tasty pies through carry out and delivery would quickly expand. Now, 15 years later, thanks to an ever-growing base of satisfied customers, Pudge Brothers Pizza has 24 Colorado locations, as well as a growing presence nationwide. Schwartz – who learned the art of hand-tossing pizzas while living on Staten Island and working on the boardwalks of the Jersey shore – and current partners Alex Kurtser and Boris Vitkun have continued to use the original recipes and ingredients that have made their pizzas unique in Colorado. This includes utilizing live yeast in the dough, which is made fresh daily rather than mass-produced and frozen, allowing it to rise properly in the high altitude. The result is authentic New York-style dough that stands up in baking while still lending itself to “foldability.”

“Our sauce is what really separates us though,” says Schwartz. “We use twice as much as our competitors and offer customers a choice of the zesty original, which is made with three kinds of peppers, a sweet and mild sauce, and our garlic and oil-based white sauce.”

Pudge Brothers was also the first in Colorado to offer what they dub “The Monster,” an incredible 18-inch pizza that is 65 percent bigger than most large pizzas. “It’s a great value that we see a lot of businesses order for catering or lunches,” says John Severin, owner of the Pudge Brothers serving downtown, north Cherry Creek and the Stapleton/I-70 corridor, at 3434 E. 12th Ave. To celebrate their 15 year anniversary and to thank all of their customers for their continued support, Pudge Brothers is offering a buy one get one free special on Mondays and Tuesdays for the rest of the year. They have a citywide order number at 303-777-2111.

Steve’s Snappin’ Dogs at 3525 E. Colfax, just opened last month and brings a much needed East Coast-style hot dog stand to Denver. Steve and Linda Ballas, former owners of The Corporate Deli, have used their award-winning experience and love of the business to create a great spot for lovers of the dog in a crisp and clean, retro-styled family-friendly environment. Most importantly, the dogs – Thumann’s imported from New Jersey – are incredible quarter-pound combos of beef and pork in a natural casing that snap just right when you bite into them. In addition to the Chicago Dog and Jersey Dog, check out their signature Denver Burrito Dog, an delectable twist on the standard chili dog. Steve’s also features “smash” burgers, breakfast, fresh squeezed lemonade, limeade and desserts, as well as a number of vegetarian and low-carb options, like the singularly tasty alternative to fries: deep-fried green beans and carrot sticks. They're open Monday through Saturday. For more information, call 303-333-SNAP (7627).

Partying may be an art in Brazil. But it’s not a science.

3-3-06
By Sam DeLeo

Partying may be an art in Brazil. But it’s not a science. There are no probability studies done on the number of people that can fit on a Carnival float without tipping it over. There are no mathematical equations determining the least amount of clothing a samba dancer can wear without being considered nude. Things just don’t roll that way.

So when I asked Sandra Marino Mayer, coordinator of tonight’s “Brasilian Carnival” party at Walnut Foundry, why the event was scheduled after Fat Tuesday, she was hardly concerned. “Carnival, it’s a month-long party,” she said brightly in a Portuguese accent. In other words, what matters isn’t when the party happens, but what kind of time you have there.


Tonight’s party promises to be an extravaganza, with many in Denver’s Brazilian community attending and a total of over 500 revelers expected, according to Mayer, who also coordinates other Brazilian events in the Denver area throughout the year. A host of dancers will be performing throughout the evening, including the Samballistic Dance Group, the 2005 Champion Brazilian Ballroom Dancers, Cleo Parker Robinson Dance and Rosana Liberata, “Godmother” of the 2005 Champion Brazilian Samba School. Groupo Capoeira Brazil will also combine dance and martial arts in a capoeira performance. And samba group Sambadende will provide the music to keep guests moving, too, offering a variety of Afro-Brazilian traditional styles. “We’ll be dancing all night,” said Mayer, “I mean, come on, it’s a Brazilian party.”

Considering that schools are closed and Brazilians take the whole week off from work during Carnival, there should be than enough energy in the room to dance one night away in Denver — but if not, the free servings of cachaca will help. Cachaca is the sugarcane liquor used in a caipirinha, loosely considered the national drink of Brazil. All cachaca drinks will be complimentary, courtesy of event sponsor Boca Loca. “We will be promoting Boca Loca but this is a non-profit event,” said Mayer. “Any money leftover is going to be donated to a children’s cancer institute in Brazil.” In addition to complimentary drinks, free appetizers will be provided by Rodizio Grill from 8 p.m. to 11 p.m. The event itself runs from 8 p.m. to 1 a.m. The Walnut Foundry (303-394-3672) is located a 3002 Walnut St. (Market St. turns into Walnut as you head away from LoDo). For information, visit drinkbocaloca.com. Tickets are $35 if ordered in advance and $50 at the door.

While Rodizio Grill will be providing assorted appetizers at Brasilian Carnival, you have to visit the restaurant on 18th and Wynkoop to get to the meat of the matter. Right now, they’re in the middle of their Wild Game Meats promotion, offering rattlesnake sausage, wild boar, elk and buffalo. “That’s in addition to our usual selection of 16 kinds of meat,” said manager Federico Martinez. Rodizio also boasts a 30-item salad bar if you prefer leafier fare. Both dinner and lunches are all-you-can-eat endeavors at Rodizio, so bring an appetite. “One day a guy come in for lunch at noon and ate on and off until 8 p.m.,” said Martinez. That’s what you call Carnival dining.

| What the *@#%! is Eats&Beats? |

Eats&Beats is a small column published every Friday in The Denver Post and Rocky Mountain News. You can find it in their weekend sections - 7 Days (Post) and Spotlight (News). Eats&Beats features places to eat in and around the Denver area, as well as music shows - usually featuring local bands. Unlike most positioning in the paper, Eats&Beats is entirely free. Beginning this week, we'll be posting our column on this blog - along with our weekly comic strip, "All the Rage," featuring Ragegirl (see sidebar). We'll also put up some links to restaurants and bands that we've featured each month. Eventually we hope to post all of our archived columns, for your reading pleasure.

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