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THE KING OF WINGS N OV E M B E R 2 022

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LIFESTYLE LETTER

Thankful?

November 2022 PUBLISHER

Matthew Coffel | matt.coffel@citylifestyle.com STAFF PHOTOGR APHER

Taylor Davenport | taylor.davenport@gmail.com

Let's cut the nonsense for a minute. Probably the people that need to read this won't. LOL. My son taught me that. It means laugh out loud for those not in the know.. My name is Matt Coffel and I am the publisher and owner of this publication. I want to tell you that I appreciate you taking the time to read whatever nonsense I'm about to write. First, If you do not want to receive this publication in print, it is also available in digital format. I feel very fortunate to be allowed in your home. I want to entertain you and inform you without being intrusive or offensive. My email is right there and I accept ALL comments and opinions. How can I be better? With that said. This is the Thankful Issue. It has been a long hard year for me as I'm sure it has for many of you. Lost wages, lost love, lost family and lost hope is running rampant. Someone once said "I'm not looking back because I'm not going that way"....makes sense or does is it? What if what we have experienced gave us something we didn't have before? Maybe hope is in the future? or maybe it lies in the past? In either case, every morning the first thing to be thankful for is that you woke up. You are breathing and you get the pleasure of experiencing another day. Another day to live, to love, to pay bills :) In this issue you will get to experience your neighbors and friends that have overcome immeasurable odds to survive another day. I am thankful for all of you. "Every day is like a dollar. You can spend it on anything you want, but you can only spend it one time!" Appreciate the Sunrise,

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Monty Montgomery monty.montgomery0401@gmail.com SOCIAL MEDIA COOR DINATOR

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Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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inside the issue The Thankful Issue

30 F E ATU R E D

12 D E PA RTM E NTS

12 INTUEAT

Lifestyle Letter

Chef ’s Selction

FO O D + B EV E R AG E

City Scene

Party Planning

ENT ERTA I NM E N T

20 Phoenix Rising

Business Monthly

Hot Spot

Local Experiences

Realty Report

How To

Events

Must See

The King of Wings

30 Himchuli

A Delicious Trip to India and Nepal

O N T H E C OV E R

Photography: Taylor Davenport 6

FO O D + B EV ER AGE LI FE + C U LT U R E

FO O D + B EV ER AGE R EA L ESTAT E

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city scene

Where neighbors can see and be seen. 1

7 5

1: Just another regular waiting on carryout, but there’s also DoorDash! 2: Come see Sam at the bar, but don’t go back there, she hates it! 3: They even heard about El Jefe in Austin. 4: Luis, fastest man on a grill in Denver. 5: Denver Tech Geniuses meet San Francisco Tech Geniuses. 6: El Jefe’s manager Shane insists on the freshest ingredients. 7: Eusebio prepping for brunch you say? El Jefe is the Spot, 2450 W. 44th Ave. Denver, CO 80211 720.389.7615

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Living Lights!!! The Butterfly Pavilion is hosting a new immersive festival of lights experience where visitors can embark on a journey to meet the Firefly Princess. With glowing exhibits, aerial artists, and a kidfriendly dance party, this is a great way to get into the holiday spirit.

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local experiences The best places and things to do in our area.

Why not make your turkey something really special? Don't just get another frozen bird at your local grocery store, try shopping for a free-range, local turkey. Shop Local! These local turkeys are free-range so you'll get the best flavor from each bite. Plus, they're ethically raised, so you'll also feel good about your annual Thanksgiving purchase. Here are five great spots to find local birds in the Denver area. Plan early, however, as these spots almost always run out of turkeys as the date gets closer.

Seasonal Pastimes MAR CZYK FINE FOODS: Another wonderful, locally-owned butcher and fine

Marczyk Fine Foods

foods shop, Marczyk is always a popular place for specialty items and the freshest cuts of meat in town. Since 2002 this high trafficked shop has been one of the best places in town to get fine foods, aged beef, sustainable seafood and more. 770 E 17th Ave, Denver, CO TONY'S MAR KET: When it comes to small butchers and meat markets the name Tony is one of the biggest and most well-known in Denver. This local-owned meat market has several Colorado locations where you can get all the Thanksgiving trimmings in addition to fresh turkeys. 12001 E Caley Ave Centennial, CO LONG SHADOW FAR M: A very limited number of special Long Shadow Farms turkeys are already available for order, so if you act fast you may be lucky enough to secure one of these prize birds. Long Shadow Farms is a local, family-owned farm located in the foothills. 101 Bothun Road, Berthoud , CO EDWAR DS MEATS: Edwards Meats is another fantastic local butcher shop where the tradition of butchery is still going strong. You can get lots of whole birds here, including Red Bird All Natural Turkeys. 12280 West 44th Avenue Wheat Ridge, CO OLIVER 'S MEAT MAR KET: Oliver's Meat Market has been family owned for an impressive five generations. Here, you can pick up the freshest meats available, all with that special attention to detail only a true butcher provides. 1718 E 6th Ave Denver, CO

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INTUEAT ARTICLE BY MONTY MONTGOMERY

This Thanksgiving, if you’re feeling a bit too lazy for a day of cooking or obligations are in the way, why not book a five-star chef to impress your hungry family and guests? INTUEAT is “the UberEats of personal and private chefs,” according to Owner Leo de Aguilar. “We offer thoroughly vetted, contracted chefs for private events. We’re essentially a digital concierge service, a middleman between chefs and clients.” In essence, INTUEAT is a luxury concierge service that connects you to a portfolio of hand-selected chefs. And the best part is, all you have to do is book the chef, or chefs if it’s a larger event. The rest is up to INTUEAT. To book an event, log onto INTUEAT.com and select a chef that fits your bill. You can choose based on their discipline, or the cuisine listed in their profile. There, you can also check chef calendars, which are always live and up-to-date, so as to ensure they’re open on your selected date. Submit your request, wait for confirmation, and there you have it - you’ve booked a private chef with the skills to craft a Michelin star-worthy meal for your party of hungry guests. And when it’s all said and done, your house will look just as it did before your INTUEAT chefs arrived. Upon leaving your place, everything will be cleaned up for you - no need to worry about piles of dishes to clean the next morning. CONTINUED >

H OW TO | FOOD + BEVERAGE

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H OW TO | FOOD + BEVERAGE

Leo, the founder and CEO, first launched INTUEAT in 2019 when it was called “ChefConnect.” Back then, he’d launched pre-pandemic and found success cooking for some Denver athletes and politicians. But the two-week shutdown in 2020 put a quick halt to this exciting chapter. Business suffered, as it wasn’t safe to operate in people’s homes. However this didn’t discourage Leo. In the following months, his small team of chefs would donate 500 meals to frontline responders and service workers who were displaced throughout the pandemic. Although it was a small start-up run by college kids, they went on to host 10 events between March and November of 2020. According to Leo, “It was a slow start, but those events were high-impact.” Now, INTUEAT is seeing healthy growth with a deep roster of five-star chefs to choose from. Leo is currently connecting over 50 chefs to CONTINUED >

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four markets: Colorado, South Florida, Dallas, TX, and Georgia. Though Colorado is INTUEAT’s hub, with over 35 active chefs in the area able to cater to several locations up and down the state. Leo stresses that INTUEAT isn’t just a private chef or catering company. Oftentimes, these services are pre-set with food that’s been prepared in advance. Leo says, “Anybody can call a catering company for a pre-set event, but that eliminates the level of care and overall experience you’d receive from an INTEAT chef. We often break expectations

H OW TO | FOOD + BEVERAGE

with a five-star, in-home dining experience rather than the tired hors d’oeuvres and drinks you’re used to.” Now, the floodgates have opened for business at INTUEAT - especially with Thanksgiving meals right around the corner. Leo stresses that plenty of chefs aren’t yet booked for Thanksgiving, so for a feast to remember this November without any fuss, head to INTUEAT.com and book a chef today. A five-star Thanksgiving meal awaits you and your hungry guests.

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The Local Church

M UST SE E | L IFE + CU LTURE

In line with this season’s thankful nature, we interviewed a local pastor in Olde Town Arvada whose rapidly growing church has left him grateful for the supportive Colorado community. Justin McKay, founder and pastor at The Local Church, tells us what inspired his family’s establishment of a church in Arvada, recounts the struggles they faced along the way, and notes the small and large victories that he’s thankful for this season - including the grand opening of another location at Prospect Academy. What drove you to establish a church in Olde Town Arvada? Justin McKay: I remember scoping out the entire metro area of Denver, and Olde Arvada was our last stop for the day. After getting out of the car, I immediately knew this was the place. In our world, we look for moments where “the ground shakes” as a spiritual call from God of where to land or go. The ground shook for me that day and I knew God was leading us to start the church in the area. We also noticed a vast amount of young families we saw walking in and around that area each time we visited. We consistently saw a young family pushing one stroller. There are babies everywhere in this part of Arvada. This was a draw to us, because we were about to be a young family too. Shortly after that time, we welcomed our first daughter, Posy. Did you face any significant struggles while building your presence in Colorado? JM: Anytime you start something from scratch, you’ll have struggles. I think one obvious struggle was finding people to join our church before we had it in place. Long before you have public gatherings, you need a core team to help you get the church off the ground. It’s hard work and requires the right people. However, God provided those people early on to help us. Another struggle lies within the reason we are starting TLC in the first place: people aren’t as interested in church nowadays. The vast majority of Denverites aren’t active

or don’t have a desire to be a part of Christian church. So, the struggle was finding people who were excited enough to come, stick around, and even help. The other struggle in that piece is the culture of our city is non-committal. Affluence and the access to the mountains, create a lot of transient people who are unable to commit. People love the mountains, and I don’t blame them. But we also wonder why this place is one of the loneliest cities in the US? If we’re not rooting in the places and people that we live amongst, we are going to continue to be lonely. The mountains don’t fix a lack of community or loneliness. Are there any notable victories to be thankful for throughout your mission with The Local Church? JM: In short, we’re growing! Since moving to mornings, we’re averaging 100 people in our services. This is great, because the average church size in the U.S. is 100. Within less than a year, we’ve reached the average and are ahead of schedule for what we were aiming for in our projections for our first year. This growth has allowed us to open up an additional location at Prospect Academy, off of Independence Street in Arvada. We just had our grand opening on October 2nd, and it was a huge success in terms of turnout and support. We have some really incredible and inspiring people who God has sent to be a part of TLC. People are the win! If you’re new to Colorado or searching for a church to call home, and are around the Arvada area, consider stopping by 5592 Independence St. for a 10:00 a.m. Sunday morning service to feel it out. The Local Church constantly invests in families with its kid’s church, Bible Studies for young moms, and much more. Not to mention their Celebrate Recovery ministry, a free and anonymous weekly ministry for people with codependency issues, past trauma, or unhealthy habits. Visit their website at thelocalchurchco.org for information about their mission, events, and offerings for families.

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Phoenix Rising T HE K ING OF W ING S

Everyone loves a story of triumph. A story where the protagonist is brought down, either by internal or external forces, only to return more resilient than ever. The dark horses, underdogs, and phoenixes that rise from the ashes. Well, in Eddie and Evan’s case with King of Wings Tap House, the phrase “rising from the ashes” has a more literal meaning than usual. In December 2021, Eddie and Evan’s prized tap house was severely damaged by an electrical fire. The whole kitchen caught fire before the day’s shift had started, and while no one was hurt, the space had to close down for repairs. The main building wasn’t even affected - just the kitchen, which requires new permits and other hoops to jump through before it could be rebuilt. But even with these pressures, King of Wings Tap House was able to live on through a series of pop-ups.

Everything will be okay

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

“For now, while we’re waiting on permits from the City of Wheat Ridge to rebuild our main kitchen, we’re doing pop-ups. That’s how the Snipeburger came to be,” says Eddie. If you’re ever around Wheat Ridge, Eddie and Evan’s famed Snipeburger is one to remember. It’s their smashburger concept, inspired by a sandwich shop called Carl’s in St. Louis, and has garnered a solid following since its launch. In Eddie’s eyes, it’s their way of keeping things positive: “We’re just making the best out of a tragic situation, but this project is close to our hearts. Me and Evan both have a passion for food. When we decided to elevate a version of the Carl’s burger we had as kids, it clicked.” King of Wings first started as a food truck in Denver around seven years ago. Eddie and Evan would cruise around local breweries selling their eats, and soon built a reputation for their grilled, slow-cooked wings and scratch-made sauces. It was only until two years ago that the duo made the decision to open up a brick-and-mortar restaurant in Wheat Ridge.

CONTINUED >

Ride or Die

ARTICLE BY MONTY MONTGOMERY PHOTOGRAPHY BY TAYLOR DAVENPORT

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Dogs Welcome

As for future plans, Eddie and Evan are looking at a second location in Golden with hopes to open by February 2023. But for now, they’re content with their food truck and pop-up substitute: “It’s how we started, it’s what we know. So it comes easy to us now. We’ll set up flat tops outside, makeshift kitchen lines, have coolers for meats and prep tables - everything we need to make good food on the go.” Eddie and Evan, co-owners of King of Wings Tap House and best friends since the second grade, are particularly proud of their beer selection and slow-cooked wings. On the beer side, Evan is in charge of sourcing local breweries and sorting the tap list. They currently offer about 14 taps, with a larger selection to come with the Golden location: “That location will be ‘King of Wings Tap House & Tequila,’ and it’ll have 29 taps - plus tequila, of course.” As for their wings, Eddie has a few suggestions for your first visit: “The Bourbon Buffalo, Spicy Thai, Tangy Gold, and Memphis Barbecue are the all-time favorites. We also have your standard Buffalo flavor, and they’re all slow-cooked and grilled. Never fried.” CONTINUED >

Pay it forward

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Burgers in Heels NOVEMB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/WEST M I N ST E R

However, once their kitchen in Wheat Ridge is up and running again, their famous Snipeburger will be no more. Seeing as it’s strictly a pop-up item to serve in the interim, avid fans and those who haven’t tried it yet have limited time to try Evan and Eddie’s smashburger concept. For some mouthwatering pictures to motivate your stomach, check out the Snipeburger Instagram page @snipeburger. Lastly, although their kitchen is still in repair, online orders can be picked up at the King of Wings location off of 44th Avenue in Wheat Ridge, Colorado. Check out the Snipeburger Instagram page to see where the Snipeburger will be served next, and visit king-of-wings.com to browse their wing flavors or order online. There, you can choose how many wings you’d like, which ranges from six to 40 wings in increments of two, all the way up to 100 wings for larger gatherings. Hand-Breaded Tenders and Cajun Parmesan Fries are also offered for those who aren’t in the mood for wings.

“We’re just making the best out of a tragic situation, but this project is close to our hearts. Me and Evan both have a passion for food. When we decided to elevate a version of the Carl’s burger we had as kids, it clicked.”

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Kennedy Home Group’s Favorite Thanksgiving Recipe Pan Roasted Brussels Sprouts with Bacon, Dates, and Halloumi Recipe by local Coloradan: Half Baked Harvest INGREDIENTS • 2 slices thick cut bacon, chopped • 1 pound brussels sprouts, halved • 3 tablespoons extra virgin olive oil • Kosher salt and pepper

• • • •

1/2 teaspoon crushed red pepper flakes 1/3 cup medjool dates, pits removed and chopped 1/4 cup red wine vinegar 8 ounces Halloumi cheese, cubed

INSTRUCTIONS 1. Heat a large 12-inch skillet over medium high heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the skillet and drain on a paper towel lined plate. 2. Add 2 tablespoons olive oil to the skillet with the bacon grease. When the oil shimmers, add the brussels sprouts, cut side down and cook until charred around the edges, about 5-8 minutes. It is OK if the brussels sprouts become blackened in some parts. Stir and season with salt and pepper. Continue cooking another 8-10 minutes or until the brussels sprouts are soft. Reduce the heat to medium and stir in the crushed red pepper flakes, dates, and red wine vinegar. Cook until the vinegar coats the brussels sprouts, about 1-2 minutes. Remove from the heat. 3. Heat a small skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the Halloumi cheese and sear for 2-3 minutes per side until golden. Stir the cheese into the brussels sprouts. Serve warm. Enjoy!

The Kennedy Home Group 303.547.8775 | info@thekennedyhomegroup.com Kennedy Home Group is a team of real estate agents affiliated with Compass. Compass is a licensed real estate broker in Colorado and abides by Equal Housing Opportunity laws.

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PHOTOGRAPHY BY JANIE JONES

Your Autumn Dinner Party Is Served Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings.

For this alfresco Autumn Dinner Party, Chef Kyle draws on favorite fall recipes updated for a modern palate and paired with wine selections to complement the bountiful feast. Hannah creates an iconic autumn ambiance using artisanal table settings and mixed flannels for each guest to blanket any chill on a brisk evening. Whether for Friendsgiving, Thanksgiving or a new November tradition, it’s time to get outdoors again surrounded in sweater-weather coziness while sharing bites and clinks with family and friends.

“Thin k f l an n el bl an k ets , woo d e n t a bl es , f ire pit s , o pe n g r ill s , st r ing light s an d can dl es to c reat e a really cool e nv iron m e nt you h ave n’t bee n a bl e to d o all s u m m e r.”

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Insider Tips for Hosting:

• Build a menu around the season. “In November, people crave turkey, sage stuffing and cranberry sauce,” Chef Kyle says. “Autumn dinners mean bigger-course meals with varied proteins, like turkey, duck and sirloin, hearty starches, and good fall produce, especially root vegetables such as butternut squash and pumpkin.” • Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says. • Draw inspiration from the season’s changing colors, cooler temps and lower humidity to move back outdoors. “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” • “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with burnished brass for warm fall vibes.” • An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.” • Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.” • To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!” • As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” CONTINUED > NOVEMB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/WEST M I N ST E R

For this fall dinner party, Chef Kyle created the perfect dinner menu to tantalize guests' taste buds. For a complete list of recipes, scan the QR code below.

Autumn Dinner Party

RECEPTION • CANAPÉS • CHEESE BRÛLÉES • Aged goat cheese, thyme, figs, local honey, petite greens

APÉRITIF • Champagne

DINNER MENU • Roasted Whole Duck • Brined & Smoked Turkey breast • Grilled Bone-In Ribeye Steaks • Chef’s Sage Gourmet Stuffing • Roasted Brussels Sprouts & Hardwood Smoked Bacon • Heirloom Root Vegetable Hash • Red Bliss Buttered Mashed Potatoes • Gravy • Cranberry Orange Zest Sauce • Fresh Baked Dinner Rolls & Whipped Butter

DESSERT • Traditional Pumpkin Pie, Whipped Cream

FRESH ROASTED BRUSSELS SPROUTS & HARDWOOD SMOKED BACON Yield: 6 servings • 4 cups Brussels sprouts, raw, halved • 1-2 tablespoons olive oil • ¼ cup yellow onion, sliced • 1 tablespoon garlic, sliced thin • 1-2 cups bacon, smoked, thick cut, large dice • Salt, pepper to taste • 2 tablespoons real butter, unsalted • Optional garnish: 1 tablespoon parsley, chopped

METHOD OF PREPARATION: 1. Preheat oven to 400 °F for convection setting, (425 °F conventional). 2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper. 3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven. 4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes. 5. Add onions to pan and cook until soft, 5-8 minutes. 6. Turn heat to high and add garlic and butter and cook for 1 minute. 7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper. 8. For optional garnishes, add fresh chopped parsley. 9. Serve and enjoy!

CHEF NOTES:

Want to see more? Scan the QR code for additional recipes.

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• If Brussels sprouts are large, cut in quarters. • Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.

Wine Pairing

According to Savor & Swirl, wine pairing doesn’t need to be overly complicated for a casual outdoor dinner party. Have a lighter and fuller body style of white and red available with some sparkling thrown in. “Lighter to medium-bodied wines from Rhône Valley, Italy or California would be a good place to start,” they state. “Viognier is one of our favorite wines that goes great with fall-inspired cuisines. Pinot Noir wine goes great with just about any food. Lean towards California or Willamette Valley for a new-world style and go with France for a more earthy, old-world style. A big bold Napa Cab would fall in perfectly for the grilled ribeye steak! Cheers!”

ABOUT SAVOR & SWIRL Chef Kyle Williams has over 22 years of experience in the elite culinary industry, including 2 Michelin-starred restaurants in Italy, resorts in Hawaii, and alongside prestigious NYC celebrity chefs Todd English, David Burke, and Daniel Boulud. Savor & Swirl has recently expanded to include nationwide mobile catering. Book online, and they will bring their expertise to you, including customizable, in-home dinner parties or luncheons for holidays, events, business gatherings and surprise pop-ups. “We love to gather with people who value breaking bread together around a table with the special people in their lives.” savorandswirl.com Instagram: @savorandswirl, #savorandswirl

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Himchuli A DELICIOUS TRIP TO INDIA AND NEPAL

ARTICLE BY MONTY MONTGOMERY | PHOTOGRAPHY BY TAYLOR DAVENPORT

H OT SP OT | FOOD + BEV E RAGE

During this time of thankfulness, when everyone returns to their families for big meals and holiday traditions, it’s really a time of “returning to our roots.” Whether it’s reconnecting with family or being back in our hometown, the togetherness of the holidays brings us back. Though some people, through a sheer commitment to where they came from, make it their business to return to those roots. Take Khagendra Gurung for example - owner of HimchuliHighlands Indian & Nepali Cuisine, alongside two other restaurants in the heart of Denver.

Mr. Gurung, a Colorado resident since 2002 and a true supporter of the Denver community, chose to settle down in Evergreen before bringing his cuisine to the city. He launched his first Indian and Nepali restaurant, Cuisine of the Himalayas, in Evergreen just five years after moving nearly 8,000 miles from his home country. Mr. Gurung now has over 20 years of hospitality experience and three restaurants in Denver alone, majorly thanks to his gritty work ethic. Over the course of 14 years, while Mr. Gurung was building the foundation of his Indian and Nepali restaurant empire in Colorado, his weekly hours were off the charts. But those 84 hours per week would go on to bear fruit in the form of healthy expansion. Now, Mr. Gurung operates a handful of restaurants in the city: HimchuliHighlands Indian & Nepali Cuisine off of West 32nd, Himchuli Rino off of Larimer, and MaZevo alongside Tennyson Street. At each location, you’ll find dishes that are true to Nepalese and Indian roots. At Himchuli-Highlands specifically, staples such as the Masala with authentic spices, Vindaloo for Goa natives, or their classic curry with onions and tomatoes can be found alongside fusion starters such as the Punjabi Wings. And as for their bread selection, it doesn’t miss a beat. There are 13 bread options to choose from, four of them being whole wheat - and the Coconut seems to be a fan favorite.

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Thanks to Mr. Gurung’s skill in the kitchen and business savvy, he’s able to offer 70 jobs across three restaurants. And as mentioned previously, he’s keen on giving back to his home community in Katunge, Dhading with a range of social support projects. First, he built a drinking water tank which provided clean drinking water to a village of 300 families. He then bought an ambulance for the local community hospital in Katunge to give the public quick access to healthcare. Finally, his financial support for the Katunge school system has helped local children in his home village receive improved education. Stop by Himchuli-Highlands Indian & Nepali Cuisine off of West 32nd Avenue for a truly traditional Nepalese meal, or visit himchulidenver.com to browse their menu first. Or, visit his other two locations: Himchuli Rino and MaZevo, also in Denver.

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realty report A sample of recently sold properties in Westminster. N E I GH BO RH O O D

ORIGIN AL PRICE

SO L D P RIC E

%SO L D/ O RIG

DO M

B DRM S

B AT H S

Ranch Reserve

$1,249,948.00

$1,175,000.00

94.00%

Legacy Ridge West

$1,220,000.00

$1,215,000.00

99.59%

$729,333.00

$696,883.00

95.55%

$1,048,375.00

$1,049,390.00

100.10%

$859,769.00

$839,385.00

97.63%

Hyland Greens East

$1,119,000.00

$1,117,350.00

99.85%

Legacy Ridge

$900,500.00

$887,625.00

98.57%

Tanglewood

$927,674.00

$952,650.00

102.69%

Home Farm

$1,050,000.00

100.00%

$574,019.00

$568,192.00

98.98%

Hyland Greens

Country Club Highlands

The Ranch

All of Westminster

Information obtained through REColorado Multiple Listing Service. This reflects a 90 day time period prior to the print deadline.

SELL YOUR HOME WITH ME IN STYLE

MAGGIE FAST Your Trusted Local Realtor SELLHOMES-SAVEDOGS.COM

720-819-6677 maggie@westandmainhomes.com

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events A curated selection of the most intriguing upcoming events in our area.

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Denver Arts Week

ART GALLERIES , MUS EUMS , TH E AT E R S , A ND C O NC E RTS H A L L S | 5 :0 0 P M The 12th annual Denver Art Week is a nine-day celebration of The Mile High City's vibrant art and cultural communities, featuring more than 300 events at a wide variety of art galleries, museums, theaters and concerts halls in multiples neighborhoods.

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Turkey Reservation 2022

LON G S HADOW FAR M | 10:00 A M Free range turkeys available this year! A mix of birds from as small as 6lbs up to 25lbs. Tell those in need.

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Pumpkin Pie 5k/10k

CITY PAR K | 9:00 AM The Pumpkin Pie 5k/10k is a Denver holiday tradition! Get out there and earn your pumpkin pie.

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49th Annul Mile High United Way Turkey Trot

WAS HIN GTON PAR K | 9:00 AM The Mile High United Way Turkey Trot has been a Thanksgiving tradition since 1973, drawing nearly 9,000 people to Washington Park each year for a four-mile run/walk and community celebration. By participating in the Turkey Trot, you are joining Denver's greatest Thanksgiving tradition AND giving back to your community!

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Grand Illumination

U NION STATION | 5:00 PM The annual Grand Illumination event will feature performances of classic holiday hits by the Denver Dolls, the Sound of the Rockies, a visit from Santa & Mrs. Claus, and the grand highlight of the evening—the lighting of the station’s outdoor 40-foot-tall Christmas tree that features more than 7,000-holiday lights.

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Get in touch by heading over to our landing page to connect: CityLifestyle.com/Westminster

EVE N TS

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