“It’s more courageous and if it fails, we usually learn a whole bunch along the way that ultimately leads to something else. So I embrace anybody that wants to try something now.” – Tim Lymberopoulos
Tim Lymberopoulos runs Fooducopia Restaurant and Corner Store in Denver’s East Washington Park neighborhood. He also happens to be a commercial airline pilot. While Tim was flying and eating all over the country, he discovered that the most delicious, soulful food was grown nearby and picked at the height of freshness. Tim discovered local, seasonal eating and he was hooked.
With the help of Executive Chef Richard Glover, what started as an online artisanal marketplace has grown into an award-winning restaurant (Westword’s Best Brunch 2014…without a liquor license), corner store and neighborhood meeting place in East Washington Park. And all the while, Fooducopia’s been committed to local, organic and small artisanal producers both in the restaurant and in the corner store. Chef Richard’s 25-acre farm in Conifer produces more and more for their needs, from eggs to heirloom tomatoes.
– IN THIS EPISODE, YOU’LL LEARN –
- How educating customers starts with flavor!
- The learning curve, or brick wall, of opening a restaurant with no experience
- How creativity is tough with breakfast
- What it’s like to win an award you didn’t know you were competing for
- Why rooting for the little producers feels so good
- How to break eaters out of a dining rut
- How flavor and shelf life don’t usually go together
- How many chickens you need to provide eggs to one tiny restaurant
– LINKS & RESOURCES MENTIONED IN THIS EPISODE –
- Fooducopia Restaurant
- Hulee Super Cookie
- Carly’s Gold Ketchup
- Noosa Yoghurt
- Hazel Dell Mushrooms
- Haystack Mountain Goat Cheese
- Farm Yard CSA
- Fruition Farms
- Breadworks (Boulder)
- Westword: Best Brunch 2014
- 5280: Fooducopia’s Wild Mushroom Omelet
- 303 Magazine: Fresh Fare at Fooducopia
– THANKS FOR LISTENING –
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