XTRATUF SNACKLE BOX

There’s some undeniable black magic that happens at the place where pavement turns to dirt—colors brighten, senses heighten, and the whole world behind you becomes nothing more than a distant memory. Long days on the river and longer nights beside the campfire provide the canvas, and bereft of encumbrances, a wandering mind is left with little to do but create. And so it came to be many moons ago and miles from the beaten path, on a previous fishing adventure just like this one, that the idea for The Unkrusty was born.

What began as a bit of a fireside quip among our fishing crew has evolved into an exercise of unbridled decadence. Equal parts incredible and insane, The Unkrusty delivers an inspired combination of savory and sweet flavors that pushes the envelope of what might be considered traditional camp fare. At its core, however, this unconventional burger is still a simple one, showcasing a pair of paper-thin smashed beef patties with rich grilled onions draped in a blanket of melted American cheese. The wild twist lies in the griddled, crustless PB&J sandwiches that serve as the bun. Smooth peanut butter and ultra-sweet jelly work in harmony to create a luscious, silky contrast to the savory beef. A certified wildcard, The Unkrusty delivers a symphony of taste and texture that’s guaranteed to become an instant classic among your crew—just as it has for ours.

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Chef Spencer White grew up in Colorado and found his footing in the kitchens of Denver. Long, chaotic nights at places like The Populist, Lower48, and Luca d’Italia taught him how to cook with precision, hustle, and just the right amount of defiance. But at some point, the grind wasn’t enough, so he bought a one-way ticket and started walking.

Backpacking through Europe, White chased more than postcard views—he sought flavor, culture, and that elusive feeling of something real. He cooked in hostels, traded dishes for stories, and soaked in everything from Neapolitan street food to the refined austerity of Nordic fine dining. But it was at a little kitchen called Bror in Copenhagen where things shifted. There, he learned how to be bold without shouting. No smoke, no mirrors—just honest food that hit you straight in the chest.

Upon his return to Denver, White teamed up with Alex Figura, a fellow Lower48 alum, and rolled the dice on Dio Mio—part punk-rock pasta bar, part altar to handmade food. Their shared success eventually led them to join forces with entrepreneurial guru Lulu Claire and create Mama + Papa’s Hospitality Group: a collection of concepts built on grit, instinct, and a shared belief that good food doesn’t need a white tablecloth.

White was never one to chase awards but they found him anyway. Zagat named him one of their ‘30 Under 30’ rising stars, and in 2017, 5280 Magazine called him one of Denver’s best. More recently, his work earned a nod from the Michelin Guide, an acknowledgment that what he and his team are building in Denver has a place on the global culinary map.

Today, White cooks with guts, not gimmicks. His food is grounded in classical technique but driven by experience—from Denver to Denmark, from the line to the Michelin shortlists. His food tells the story of a chef who’s earned every ounce of praise—and never stopped pushing.