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    Beyond Texas

    Tourists trapped in the Colorado wildfires: The high life goes uneasily on asthe flames tower

    Chris Baldwin
    Jun 27, 2012 | 6:04 am
    • One of the Colorado wildfires looms over tourist haven Colorado Springs.
    • The wildfire has shut down tourist attractions like the Pikes Peak train.
    • But the pursuit of luxury goes on at high-end resorts like the famed Broadmoor.
    • Smoke hangs in what Colorado Springs holds most dear: Its fresh air.

    COLORADO SPRINGS — The billowing cloud of smoke is clearly visible from the lake-illusion pool at the swank $400-per-night Broadmoor resort. It's an unmistakable giant white swirl on the mountainside, stretching far into the sky.

    It almost looks like a white cloud tornado, but everyone here knows the real score.

    "Look grandma, the mountain is on fire," a girl who cannot be much more than nine yells from the pool.

    An older woman sitting in one of the Broadmoor's heavily-cushioned blue loungers smiles. "Yes, dear. I see."

    Then the woman goes back to reading her paperback novel as her granddaughter splashes around in arm floaties. An attendant comes by and asks the grandmother if she'd like a refill on her drink.

    This scene from Sunday is typical of how it went for many inside the Colorado wildfire zone. Colorado Springs — and the entire state really — is a tourism hotbed and that show seemed determined to go on even as more than a dozen areas in the state burned.

    "It all happened so fast," Gary Reynolds, who is visiting with his family from California, says. "Everyone around us kept acting like the fire was no big deal and then . . ."

    The contrast was probably most noticeable in Colorado Springs, where a mysterious wildfire broke out on Saturday, causing the evacuation of Manitou Springs, the home of many tourist attractions in the area. Still, even as marquee spots such as Garden of the Gods, Pikes Peak Railway and Cave of the Winds closed, few tourists seemed to take the fire dubbed the Waldo Canyon Fire all that seriously.

    High-end restaurants remained packed, golf courses, spas and resort pools became even more crowded, open attractions like the U.S. Olympic Training Center saw a surge in visitors (a few clerks in the Olympic gift shop gushed about a "record" sales day when I visited Saturday) as people looked for other things to do. The vacation must go on, right?

    All the while that funnel of smoke — estimated to be 22,000 feet high at one point — loomed overhead, never forgotten, but not exactly fretted over either.

    Until Tuesday. Until the fire couldn't be ignored. Until it jumped firefighters' perimeter lines in the hills overlooking the city and destroyed homes. Until it exhibited what officials here termed, "extreme fire behavior."

    Suddenly, the evacuations jumped up to 32,000 displaced people — up from 6,000 on Saturday, the first day of the fire, and 11,000 as late as Monday.

    Many of these people ended up looking for rooms at local resorts and hotels.

    So you have tourists lamenting missing out on seeing the sights they came for eating dinner next to people who are worried about losing their homes. It left many visitors wondering if they shouldn't cut short their long-planned vacations and free up some rooms — even as officials insist that the state is "still open" for tourism and emphasize all the things to do that are unaffected by the wildfires.

    Tourists who waited too long in Colorado Springs may have their decision made for them. Interstate 25 South — a main artery to the region — was shut down for a while on Tuesday. When it reopened, cars flooded it in scenes of gridlock straight out of a disaster movie, with ash falling on the highway and several gas stations shutting down.

    "It all happened so fast," Gary Reynolds, who is visiting with his family from California, says. "Everyone around us kept acting like the fire was no big deal and then . . . everyone decided they needed to leave now.

    "It's crazy. I was playing golf yesterday and my wife's crying today because she's worried we're caught in this thing."

    When the Air Force is evacuating, people tend to get a little freaked. And that's the scene now with the Air Force Academy ordering thousands of its residents to get out. Scenes of fire above the Air Force Academy's football stadium fill local TV broadcasts.

    A San Francisco-worthy "fog" settles over roads. Only, it's smoke.

    A town that prides itself on its fresh air, suddenly has little.

    The Displaced

    Unsure tourists and shocked locals sometimes find themselves sitting around the same campfire. Or at least, a gas-powered resort facsimile of one.

    That was the situation at the Cheyenne Mountain Resort on a recent night. The family-friendly place fired up its usual nighttime, kids' delight, marshmallow roasting, fire pit on its open air rooftop patio as the wildfire burned on the horizon.

    When the Air Force is evacuating, people tend to get a little freaked.

    People forced to leave their homes in mandatory evacuations sat around in rocking chairs next to families from places as far away as Detroit and Boston enjoying their first trips to Colorado. Colorado Gov. John Hickenlooper talks about how "surreal" the Colorado Springs fire almost seems, how it all looks like something from "a movie set." But the real surreal comes in these scenes of awkward ordinariness.

    Kids from both groups — the fire-displaced and the tourists — run around, roasting marshmallows from the resort's $8 s'mores kits. Thankfully, that white billowing smoke funnel is not visible from the high patio's particular angle.

    Not that some of the fire evacuees would mind.

    "I liked watching families on vacation," local Walter Henderson says. "It reminds me of why my wife and I moved here all those years ago."

    Henderson — a Louisiana transplant — hasn't lost his sense of humor either. When he finds out that the vacationing reporter next to him is from Texas, he notes how many wildfires our state went through of its own last summer.

    Then he cracks, "And Colorado under a wildfire still isn't as hot as Houston on any old summer day."

    Henderson's wife gives him a stern look from another rocking chair as a kid overcooks a marshmallow, making its already-blackened form puff into an orange flame and then completely disappear.

    All the humor in the world won't guarantee your home will be spared. Or ensure anything close to same view in your dream spot with all the charred forest left in this wildfire's path. Insurance doesn't cover that.

    The Show?

    People in Colorado Springs have been warned of the possibility of a fire like this for years and years. The warnings were so frequent and unrealized that many dismissed them or assumed it would never happen.

    Even when wildfires broke out in other parts of Colorado, the Waldo Canyon Fire caught many by surprise. It started so suddenly, spread so rapidly, made the turn into a towering monster with such ferocity. And everyone in the city below — both tourists and locals — watched the smoke unfold.

    All the while that funnel of smoke — estimated to be 22,000 feet high at one point — loomed overhead, never forgotten, but not exactly fretted over either.

    "This is a day we've long dreaded would come," Colorado Springs Mayor Steve Bach says.

    To their credit, many local TV stations went to near 24-7 coverage of the wildfire on Saturday, when few but the firefighters who knew what they were facing took it that seriously. One can argue the constant coverage brings the reality closer to home, but it also adds to the sense that it's a spectacle.

    "The fire's just something else for the tourists to gawk at," one local grouses at Panera Bread. "Garden of Gods is closed . . . let's look up at the fire!"

    People did adjust with hardly a second thought. Then again, everyone wanted to think it was no big deal. Everyone was told it'd never get that close.

    Until the fire demanded everyone's attention. Now no one seems quite sure where to go.

    unspecified
    news/travel

    wine guy Wednesday

    Chris Shepherd recommends pulling into a food lovers' paradise in San Antonio

    Chris Shepherd
    May 7, 2025 | 5:07 pm
    Pullman Market exterior
    Photo by Robert Jacob Lerma
    Find Pullman Market in the Pearl Brewery complex.

    Is there a grocery store worth driving three hours for? Absolutely, and it’s worth staying a day or two to fully understand it.

    I’ve known the crew at Emmer & Rye Hospitality Group for a while now — chef Kevin Fink, his wife Ali Fink, and pastry chef Tavel Bristol-Joseph are the ones I talk to the most — and every time they open something new, I’m blown away. It’s not just the concepts; it’s how they treat their team and the energy they bring as human beings. They’re just good people doing things the right way.

    So when my wife Lindsey and I planned a quick trip to San Antonio, we made it a point to check out their latest project: Pullman Market at the historic Pearl Brewery. I’ve known about this thing for a few years now, but let me be real — when they first told me about it, I didn’t get it. These are the folks behind some of Austin’s best restaurants — Emmer & Rye, Hestia, Canje, Ezov — so when they mentioned expanding to San Antonio, I thought, "Cool, another restaurant." Then Kevin walked me up to this massive, empty building — 40,000 square feet — and said, “This is going to be Pullman Market.” And he gave me that look, you know the one: the long stare where he’s clearly seeing the future, and I’m standing there like, “You’ve officially lost your mind.”

    But here’s the thing — Kevin and the team had a plan. I didn’t need to know the whole vision; I just knew it’d be good.

    Fast forward three years, and boom — Pullman Market finally opened in April 2024. I intentionally stayed away from any press or previews because I love a good grocery store (you can often find me aimlessly wandering H-E-B or Central Market), and I wanted to experience this one fresh.

    We met up with Kevin, Ali, and their son Hudson outside the market. From the moment I walked in, I knew this wasn’t just a grocery store. First stop: produce. My jaw hit the floor. Almost everything is from Texas — peaches, melons, heirloom tomatoes, a rainbow of peppers. It’s a love letter to Texas farms.

    Then we hit the ice cream bar, and things got wild. They use milk from Oro Blanco, a local cow’s milk dairy, which gives the ice cream this rich, velvety texture. I tried a salted cream flavor that tasted like cream cheese with just a whisper of salt. Then came chocolate. Then came a chicken and waffle ice cream — yes, made with chicken stock. Then a lime leaf one that was bright and punchy. And we’d barely made it 10 feet inside.

    Past the coffee bar and the rotisserie — where chickens spin over trays of potatoes soaking up every last drop of drippings — you hit the bakery. Breads, cookies, pastries made all day, every day. Then across the way are, and I don’t say this lightly, some of the best flour tortillas in Texas. Made from locally grown Sonoran wheat and the rendered lard from local Berkshire pork and Tallow from Texas beef from the butcher shop. Grab a few dozen. Thank me later.

    The seafood and meat departments are top-tier. The seafood is pristine. The ceviche bar proves that in one bite. Then, there's the butcher counter, where everything’s whole-animal and dry-aged in-house. I’ve worked with whole animals before — this place is the real deal. Wagyu, Angus, pork, lamb, chicken, dry-aged steaks, house-cured meats. It’s a playground. You can even grab a burger or bratwurst right next door at Burgers by the Butcher.

    Pantry goods? Thoughtful. From housemade pastas to chips, canned goods, and a wine room that’ll make your inner wine geek do cartwheels.

    The situation gets even better when you consider the restaurants at Pullman. Having all that produce, meat, seafood, and bread under one roof means they can rotate ingredients through every concept. Whole animal butchery just makes sense here. You see it in action.

    We ate at Mezquite, which highlights Sonoran-style Mexican cuisine. The menu pulls straight from the market — crudos, squash dishes riffing on queso, tacos, and something called a caramelo that’s basically the best quesadilla you’ve ever had. The tortillas are stars. Corn for chips and tostadas, and that incredible flour version for everything else. I went back the next day to stock up.

    Next up was Fife & Farro — pizza and pasta. The mozzarella’s made in-house from water buffalo milk and served just warm enough to hold together. Paired with pesto and sungold tomatoes? Unreal. When the cheese firms up, it goes on their wood-fired pizzas with perfectly fermented dough. Pasta’s made steps away in the pasta shop. Whether you buy some to take home or post up at the bar for a plate of alla vodka with penne and Calabrian chile, it’s all fire.

    Then, we made a choice. The best kind of choice. Dinner was a double header: Nicosi, the 20-seat, dessert tasting bar, and Isidore, their live fire, steakhouse-style concept.

    At Nicosi, they cover your phone with a sticker and ask you to just be present. No pics, no texts. Just be here. The tasting explores sweet, savory, bitter, acidic — it’s not just chocolate and sugar. Tavel’s mind is wild, and the team brings it to life in a way that makes you pause. I’m not spoiling the menu. You’ve got to walk that path yourself.

    Then on to Isidore. The smell of wood smoke greets you before you sit down. The kitchen’s fueled by whatever’s freshest from the market. One day it’s tomatoes, the next it’s lamb. Meat gets butchered steps away. It’s this beautiful loop — everything feeds into everything else, and it works.

    Pullman Market isn’t just a market. It’s not just restaurants. It’s a living, breathing ecosystem run by people who actually know what they’re doing. It’s disciplined, it’s thoughtful, and it’s damn inspiring. Kevin, Tavel, and the entire team — what they’ve built is like nothing I’ve seen before.

    I hope one day Houston gets a Pullman Market. Until then, I’ll pack a cooler, head to San Antonio, and load up on tortillas, meats, butter, and pasta. I’ll stay at Hotel Emma, because I’ll definitely need another meal — or three — before I head home.

    Congratulations on a very successful first year of Pullman Market!

    -----

    Looking for more San Antonio recommendations? Ask Chris for his favorites via email at chris@chrisshepherd.is.

    Pullman Market exterior
      

    Photo by Robert Jacob Lerma

    Find Pullman Market in the Pearl Brewery complex.

    Chris Shepherd won a James Beard Award for Best Chef: Southwest in 2014. The Southern Smoke Foundation, a nonprofit he co-founded with his wife Lindsey Brown, has distributed more than $11 million to hospitality workers in crisis through its Emergency Relief Fund. Catch his TV show, Eat Like a Local, every Saturday at 10 am on KPRC Channel 2.

    chefsgrocery storeskevin finknews-you-can-eatpullman markettavel bristoljoseph
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