Gotta revive it
For a stretch there, Gotta Love It! Market appeared in this column on a rather regular basis, having incubated itself and many other cottage industry-type businesses out of an original Old Colorado City location and into a commissary space at 1625 W. Uintah St., Suite K.
Big dreams were launched from the small shared kitchen, and the grassroots culinary effort further spawned a co-pack arm (Vision Foods) and retail co-op unit (Freedom Foods) under co-organizer Jerry Downing. Businesses like Nourish Organic Juice got their start, later growing into their own spaces.
"Without them, launching our product might not have happened," says Dan Reich of Papa Joe's Little Chalet Italian-style dressing (littlechaletdressing.com).
Gotta Love It! has, sadly, gone out of business. But as of Jan. 1, Reich is assuming the space's lease, along with a co-op of six to eight other independent operators — all of whom at one point or another worked out of the commissary.
According to Reich, the new grouping won't focus on incubation, but will simply share the spot for mutual financial advantage (read: split overhead). All members will operate gluten-free exclusively, and with the exception of member Progressive Paleo, which will sell pre-made meals out the front door, there will be no retail face for the unnamed co-op.
Other contracted members at this point include Blake's Ugly Dawg Salsa, Monse's Taste of El Salvador, The Paisley Pantry and Endurance Evolution (makers of Enduro Bites), says Reich, noting that "this is a good group of stable companies who are excited to expand and grow their businesses."
Curbside Cuisine took on a new food truck in mid-December: Langosh.good (231-2284), which you'll learn more about by visiting its Facebook page.
"Langosh" is basically the American spelling of the Hungarian word langoš, which refers to a deep-fried dough that's a little softer than Native American frybread, according to truck proprietor Vladimir Ulrych. The Czech-born, Slovakia-raised 48-year-old has toiled as a banquet captain at the Broadmoor as his primary job for the last seven years, but he counts another 18 years in the hospitality industry elsewhere, including time at his own restaurant back home.
Langosh is typically prepared with just garlic butter and cheese, according to Ulrych's upbringing. (Different Eastern European countries have their own styles.) But at the truck, he folds the bread over itself into a pocket-like sandwich, then stuffs it with proteins like chicken and barbecued pork. Ulrych also makes sugary, stuffing-free renditions (more like thick crêpes) for dessert. Traditional potato dumplings with a bacon-ham-onion topping are also served, as are specials like Chicken Paprikash, a classic Hungarian stew.