More Teresa Farney Articles

Teresa Farney

Food Reporter

  • New Italian influenced restaurant is open in Winter Park

    Published: Fri, Nov 21, 2014

    Andrew Aghjanian, sous chef at Volario's in Winter Park, prepares parpedelle with wild mushrooms, barolo butter, thyme, and garlic. Visit gazette.com to view the video.

  • Colorado Springs chefs show their talent for decorating gingerbread houses

    Updated: Thu, Nov 20, 2014

    Four teams of gingerbread house bakers constructed some amazing structures at the Early Connections Learning Centers' Gingerbread and Jazz event Nov. 8. Bon Appetit, a food service management company, for the second year took the top prize of $500 for its Haunted Holiday Mansion....

  • Colorado Springs barbecue experts offer tips for grilling turkey for Thanksgiving

    Updated: Wed, Nov 19, 2014

    As Thanksgiving preparations get into full swing, there's a way to free up valuable kitchen real estate - the oven - by taking the holiday bird outside to the barbie. Tom turkey can be in the gas grill getting all nice and brown while soaking up some great smoky flavors. We talked to...

  • Eat Well: Tips for substituting lower calorie sides for holiday meals

    Updated: Tue, Nov 18, 2014

    Ah, holiday feasting! Mashed potatoes oozing with butter and cream. Sweet potatoes candied up with brown sugar and butter. Pumpkin puree mixed with sugar and milk and poured into a rich pie crust. It's all so good. And potatoes, sweet potatoes and pumpkin are very nutritious foods....

  • Colorado Springs chef serves multi-course family-style meals at his Sunday Super Club dinners

    Updated: Thu, Nov 13, 2014

    James W. Davis Jr., executive chef at 2South Food and Wine Bar, 2 S. 25th St., is offering the Sunday Supper Club, a series of private (sign up for membership online) family-style dinners at 6 p.m. Sundays. Cost is $29 per person for a four- to six-course meal. Wine pairing is $19. A...

  • Colorado vanilla manufacturer brings exotic bean close to home

    Updated: Wed, Nov 12, 2014

    'Tis the season to turn your thoughts to making sugary treats. And vanilla is one of the key baking ingredients. Some think vanilla is simple and ordinary, but nothing could be further from the truth, according to Jenna Baker, the marketing project manager at Rodelle, a Fort...

  • On Food: Colorado bakers give tips for baking cookies and high altitude tips

    Updated: Wed, Nov 12, 2014

    The holiday baking season is upon us, and cookies will be on many lists. So we turned to a couple of baking experts for tips. Marcia Kramer, associate professor at Johnson and Wales International Baking and Pastry Institute in Denver, offered some general guidelines for holiday...

  • Table Talk: Lunch back on menu, coffee mixing with Harleys and a burger joint closes

    Updated: Fri, Nov 7, 2014

    The Blue Star, 1645 S. Tejon St., which stopped serving lunch more than a year ago, is open again for lunch, 11 a.m. Mondays through Fridays. Details: 
632-1086, thebluestar.net. Open Jives Coffee Lounge, 16 Colbrunn Court, (in front of the Pikes Peak Harley-Davidson Motorcycles...

  • Table Talk video

    Published: Fri, Nov 7, 2014

    Joseph Freyer, owner of Joseph's Fine Dining, prepares his famous flambe spinach salad. Visit gazette.com to veiw the video.

  • A fat-free noodle substitute? Yes (and much more)

    Updated: Tue, Nov 4, 2014

    Today I'm taking a look at NoOodles: a soy-free, fat-free, gluten-free, noodlelike product that ranges from zero to 50 calories per one-cup serving. It's a yamlike food that takes on the look and consistency of pasta. The product is a spinoff of shirataki noodles made from...

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