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Cherry Creek News& Central DenverApril 18, 2009 Page 13
Before I get too deeply into this arti-cle, I would like to pay homage to the
small business owner. Not everyone can be a trained chef. Noteveryone can afford tohire decorators or haveartist friends to pro-vide hot, trendy ambi-ance. Not everyone hasa marketing plan andcash to hire a firm toget their website upand running. And yet they are every-where, these small entrepreneurs whowant nothing more than to make anhonest dollar from an honest days work
by providing hearty food at a reasonableprice. To these brave souls I say hurrah,and to those of you still reading, I saywhat are you waiting for? Support yourlocal small restaurateur!
To get the ball rolling, I am going torecommend one excellent choice, LargeMarges Philly Cheesesteaks. Locatedin an amazingly inconspicuous shop-ping complex with poor signage, Imsurprised anyone would ever see thisplace if they didnt already know it wasthere, and yet it seems to have been therefor a while.
At first blush you might questionyour decision to visit Large Marges. Thecenter is pretty depressing in its ambigu-ity. Inside you will find aluminum gar-den furniture covered with vinyl tablecloths, a counter with poor signage anda really short, not too creative menu. Oh,
oh. I was beginning to worry about mychoice to ask my 80+ year old parents to
join me. Surely this wasnt going to be avery impressive display of my culinaryadventures, was it?
Still, we soldiered on to the counterand made our selections. I chose theregular Philly, dad went for the PizzaPhilly (same as mine, but with marinarasauce), and mom went the healthy routewith a Vegetarian Philly, made with adiced veggie burger, bell peppers, onion,mushrooms and cheese. Any of thesein a combo meal with fries and a drinkwill run you $6.50 - $8.50, depending onadd-ons.
While we waited for our order, we
soaked in the ambiance of the plainwhite walls covered with a hodgepodgeof photos and posters. While the arrange-ment is pretty random, we were quickto notice that all of the images reflected
back on Philly in the form of landmarks,sports figures, maps, and favorite sons. It
was pretty charming, actually, to see thatthis was more a reflection of the owner
and what she loves, not just somethingto look pretty.The food arrived
simply presented, butin ample quantities.My Philly was verytraditional, made withshaved ribeye and anice balance of onionsserved on a bed of vel-
vety cheese sauce. It was very good,although after tasting the others I thinkmy personal preference goes to the PizzaPhilly.
Here is the best part about eating atLarge Marges: while we were eating,Marge herself came out to chat. Shedidnt know we were there as secretshoppers and she had never met us
before, but she sat at the next table andstruck up the most pleasant conversa-tion about Philly. She pointed to themap, showing us where she grew up,and when prompted, told us about herlife in the Coast Guard. She talked abouther travels and how she ended up inColorado. Three years ago, she said,she decided that the west side of townneeded a good cheesesteak, and thusLarge Marges was born.
Mom asked about the electronic key-board under the TV, and Marge said itsalways been her ambition to get a groupof friends together for a band. We justneed to learn about twenty good sing-
along tunes, thats all. I figure that bythe time we get to twenty, everyone willhave forgotten and we can start over atnumber one again!
As we drove home, mom, dad andI talked about our impressions. Momwould like to go again because she likedMarge. Id like to go and try a differentsandwich. The one thing we all agreedupon is that, given how friendly Margeand her counter staff are, it would onlytake three or four visits before they wouldremember you, ask your name, and startconsidering you a regular. They madeus feel like friends and neighbors, not
just another set of random customers.This is the part of Large Marges that
I want to preserve. As a business owner,Marge cares about her customers. Shewants to know who you are and she likesto share that part of herself that makesher unique. Isnt this a trend worth nur-turing? I think so.***
Dining Detective:Large Marge's - a nodto the independentrestaurateur
Large
Marge's Philly
Cheesesteak
3890 Kipling St
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Cherry Creek News& Central Denver DispatCh April 18, 2009Page 14
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Cherry Creek News& Central Denver DispatChApril 18, 2009 Page 15
I hired Good People Paintingfor a pretty large job at mycondo. They always showedup on time and took care ofeverything from start to nish.I would denitely hire themagain.Tammy Gelfond
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According to a recent survey fromthe Mile High United Way, 85 percent ofDenver-area nonprofits are experiencinga greater demand for services, while 44percent are faced with declining dona-tions and 29 percent have already cutstaff. As unemployment continues torise, nonprofits are facing the difficultdilemma of an increased need for ser-vices and a decrease in donations fromindividuals and companies.
In times like these, only the innova-tive survive. Jewish Family Service ofColorado (JFS), a 137-year-old humanservices agency serving more than 21,500people each year regardless of faith oreconomic status in the Denver metroarea, has been resourceful and resilientin this difficult economy. JFS has estab-lished exceptional business practices,focusing on JFS core competencies,preventing duplication of services and
building coalitions with other organiza-tions to meet community needs.
Well before the current economicdownturn, JFS identified its niche mar-kets and determined how to providethem with exceptional services that are
part of the organizations core competen-cies: care management and home-basedsupport services for seniors and peoplewith chronic illness, mental health coun-seling including school-based servicesand refugee mental health, and disabili-ty services including vocational servicesfor those with special needs.
In addition to its traditional fund-raisers like the JFS Executive Luncheon,coming up May 12, JFS has looked
beyond its existing donor base andadapted to the changing times by usinginexpensive social media and market-ing tools like Facebook, Twitter, and its
blog to penetrate new markets. JFS isusing the social media tools as way tointeract with supporters, send invita-tions regarding upcoming events andfundraisers, and keep people abreast of
JFS news. The agency has also leveragedthe Causes application on Facebookto receive online donations, and aimsto raise $1,000 on Facebook by June30. Since launching the cause in mid-March, JFS has recruited more than 100members and secured initial donationstoward its fundraising goal.
June 8-August 15
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