MAM (MakeAMill) Couture Boutique has been around Denver since 2000, so it’s no surprise that they have a cult following from professional athletes to entertainers as well as local and visiting clientele. Owner Rashad Randolph, backed by his business partner, Delgie Jones, and brothers, Brandon and Kyl, started MakeAMill in his mom’s garage by printing and selling Supreme and Tall t-shirts (circa the time rappers wore long t-shirts to layer under jerseys, velour jumpsuits, and, ahem, the infamous sagging jeans trend). In 2017, Rashad opened up his first brick-and-mortar, MAM Couture Boutique, by the University of Denver where college students frequently visited the shop. However, when school wasn’t in session, business fell short and he knew that MAM Couture had to move. This past March, Rashad was in luck and landed a lease at the former RiNo Art District headquarters on Blake Street and now neighbors a marketing mogul and furniture company.
Don’t let the constant construction and pretentiousness of RiNo stall you from coming. You aren’t going to find threadbare bohemian dresses or Patagonia outerwear here. Instead, Rashad provides affordable options for male and female shoppers who are looking for an urban-meets-Colorado streetwear boutique. Rashad says he’s inspired by designers such as Ronnie Fieg (owner of Kith in New York City) and knows his customers appreciates trends, fabrics, and details you wouldn’t find anywhere else. If you find something you like, you better grab it fast — to keep items exclusive, Rashad only sells a limited selection of each item (one in each size). A few new lines in the works for MAM Couture are “Yes MAM,” curated by Rashad’s partner, Angel, and “Chief Couture,” which will focus on high-end couture clothing. If you’re searching for a boutique that genuinely captures Denver’s urban spirit, look no further than MAM Couture.
If you haven’t been to RiNo’s Nocturne Jazz & Supper Club—5280’s 2017 Top of the Town pick for Eatertainment—here’s an excellent reason for you to check it out: Champagne School. Nocturne co-owner and sommelier Scott Mattson and Breakthru Beverage sommeliers Sam Heider and Adam Vance debuted the class series in July, covering topics such as rosé and grower’s Champagne. Sadly, all of the summer classes are sold out—but there’s still time to make it to the last installment. The final(e) class, which will focus on Champagne winemaking traditions and the art of food pairings, takes place on October 29. This don’t-miss event features a four-course meal by chef Greg Weadick, ample bubbly tastings and pairings, and a set of tunes from vintage-jazz musicians Annie Booth and Matt Smiley.
Nocturne began holding cocktail classes earlier this year, but the new Champagne classes give Denverites the opportunity to dive deep into the terroir and culture of the famed French wine. As founder and co-owner Nicole Mattson says, “It’s a fun opportunity to educate the people of Denver on why it’s a lifestyle splurge.”
At a recent Champagne introduction course, I was welcomed to the chic, industrial venue with a flute of prosecco. While I was initially befuddled—why on earth would wine experts serve prosecco at a Champagne class?—the Italian sparkling wine served was a teaching moment. Prosecco’s quick process from harvest to glass can’t touch the complex flavors produced by the time-consuming methode traditionelle of true French Champagne. Soon, we were sipping samples of crisp, apple-y Nicolas Feuillatte and yeasty, effervescent Charles Heidsieck, nibbling on black lentil falafel, charred corn and smoked hominy fritters, and black cod croquettes, and jotting down tasting notes as our knowledgeable instructors shared their expertise. At the end of the class, we voted for our favorite sips; the winning bottle of bubbles from each class in the series will be featured at the October 29 dinner.
Once upon a time, oenophiles might have have turned up their noses at the prospect of canned wine. Indeed, when RiNo-based urban winery the Infinite Monkey Theorem released its first line of canned vino in 2011, it had to convince consumers that its red, white, rose, and moscato were all just as good as their glass-bottled counterparts. Fast forward to 2017, and TIMT is still innovating: Winemaker and founder Ben Parsons defied convention by adding Citra hops to California Sonoma Coast Sauvignon Blanc (SB) grapes at the end of the fermentation process, rolling out the groundbreaking dry-hopped SB this past February.