When Scott Jennings, founder of Cheba Hut Toasted Subs, opened his 1st sub retailer in Tempe, Ariz., he was going for “a cool spot to perform,” he mentioned.
That was in 1998. The notion, touted as a remedy for the munchies, has given that expanded beyond Arizona, with areas in California, Oregon, New Mexico, Nevada, Wisconsin and Colorado. The 12th shop in Colorado and the 1st in Colorado Springs opened Aug. 22 at 3171 N. Chestnut St.
What’s the essential to Jennings’ achievement?
“I’m a foodie and didn’t want to be mainstream,” he mentioned. “It was 1998 and I wanted to lighten up people’s views and strain freedom of speech. Certainly, I smoked weed and produced a menu utilizing names primarily based on the marijuana culture. We do not sell any THC chemical. Just the finest sandwiches on the planet.”
Bread is the basis for the sandwiches combined with freshly created sauces, higher good quality meats and fresh components.
“Bread is the Holy Grail,” he mentioned. “If it is much more than two hours old it is dead and we use it for some thing else. We have our baguette dough created by Vie de France in Denver.”
Each and every Cheba Hut has a distinctive character expressed in massive, colorful wall murals and secret stash menus.
“Since this is our 12th retailer in Colorado and it is close to Garden of the Gods, our artist went with 12 mythological gods,” Jennings mentioned. “Each retailer has a couple of sandwiches they have produced for the secret stash. One particular provided right here is the Fillmore Fire, which is a spicy chicken invention.”
In addition to sandwiches, there are salads and munchies which includes a Rice Krispy bar. There’s a complete bar, for the reason that, “We are a busy sandwich shop through the day and a neighborhood bar at evening,” Jennings mentioned.
Hours are 10 a.m. to midnight day-to-day. Facts: 354-4548, facebook.com/ ChebaHutColoradoSprings.
Neighborhood chefs score wins
A couple of nearby chefs entered cooking contests outdoors of Colorado Springs to show off the talent and notable meals to be had right here:
• Brother Luck, owner of 4 by Brother Luck and Fortunate Dumpling, produced a Southwestern lamb taco with mole for Lamb Jam International Flavors Tour in Denver’s Mile Higher Station on Aug. 25. He won trophies as the winner of the Latin category and Very best of Show.
“The lamb was from farmer Mary Miller at Triple M Bar Ranch,” he mentioned.
In a Facebook posting, he mentioned, “I haven’t cooked at Mile Higher Station given that getting on ‘Restaurant Wars’ and it is good to stroll away with a win ultimately. Thank you to the farmers who raised these animals and all of our group who worked so difficult on this dish.”
•The culinary group at Penrose-St. Francis Hospital, for the second time in two years, took property the traveling trophy at the Colorado Hospital Chef’s Challenge at Cielo at Castle Pines on Aug. 24. The occasion advantages The Children’s Treehouse Foundation’s perform with youngsters of adult cancer individuals. The culinary group integrated chefs Bill Poulin, Brian Knutson and Mark Mills.
Jeff Stultz, the winemaker at The Winery at Holy Cross Abbey, 3011 E. Colorado 50 in Canon City, is accepting grapes from Fremont County and surrounding locations 9 a.m. to three p.m. Mondays by means of Fridays and 10 a.m. to three p.m. Saturdays by means of September. The fruit will be crushed and created into this year’s Wild Canon Harvest wine. Growers are paid 50 cents per pound, or $1,000 per ton. Facts: 276-5191, abbeywinery.com.
speak to the writer: 636-0271.