More Teresa Farney Articles

Teresa Farney

Food Reporter

  • 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 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...

  • Colorado Springs resort adds new chef, menu and sommelier to its eateries

    Updated: Fri, Oct 31, 2014

    There's never a dull moment for The Broadmoor culinary team. The Penrose Room has a new chef de cuisine, Greg Vassos, who is introducing a new menu. Vassos brings his contemporary French and American-style touch to the dishes being served at the classy Penrose Room. He has worked...

  • Candy-covered apples offer easy, tasty option for Halloween

    Updated: Wed, Oct 29, 2014

    Jennifer Farmer is a candy-
apple-making machine. With Halloween right around the corner, she and some friends rolled up their sleeves to make a batch of the gooey confections. "Jennifer has been making these for years," said Susan Wolbrueck, who has made the candy apples with...

  • Colorado Springs chefs at The Margarita at PineCreek introduce unusual foods at cooking classes

    Updated: Wed, Oct 29, 2014

    Cooking classes offered by Eric Viedt, executive chef at The Margarita at Pine Creek, never fail to entertain or introduce new-to-me foods. As a bonus, they always end with a delicious meal and sufficient wine. His most recent fall class, on Oct. 19, was a good example. Viedt, like...

  • Colorado Springs French chef serves inexpensive, well prepared bistro food

    Published: Tue, Oct 28, 2014

    Henri Chaperont, owner and executive chef of Le Bistro, 1015 W. Colorado Ave., shows how to prepare a classic French dish, Mussels Mariniere.

  • Denver International Wine Festival in Broomfield worth the road trip

    Updated: Mon, Oct 27, 2014

    Attention, food and wine lovers, here is a festival you'll want to check out: the Denver International Wine Festival at The Omni Interlocken Resort, 500 Interlocken Blvd., Broomfield, Nov. 19 to 21. The event kicks off with a wine dinner at 6:30 p.m. Nov. 19. Celebrity TV chef and...

  • Now is the time to take a shine to hard cider

    Updated: Wed, Oct 22, 2014

    Hundreds of years ago, hard cider was America's drink. It had an alcohol content roughly equivalent to beer - unlike the brown juice sold as cider at today farmers markets - and orchards were abundant with cider apples, fruit that was bittersweet and high in tannins. Back then,...

  • Eat Well: Pink peppercorns may cause allergic reactions

    Published: Tue, Oct 21, 2014

    Pink peppercorns can be dangerous to people with tree nut allergies. Who knew? As soon as Janet and Mike Johnston, the owners of the Savory Spice Shop parent company in Denver, had that fact brought to their attention, they alerted customers. "We've always known that they (pink...

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