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  • Colorado Springs area cooking classes and events starting May 27, 2015

    WHAT'S COOKING CLASSES ONGOING Black Bear Bourbon Bar - 10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990, chefmatthews@aol.com. - Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies. The Cañon City Queen Anne Tea House - 813 Macon Ave., Cañon City. Registration: 275-5354. - Grilling, 3 p.m. June 13, $45....

  • Food processor turns falafel into an easy weeknight meal

    Falafel is one of those easy weeknight meals I rarely think to make, but when I do I feel like a dolt for not doing it more often. That's because falafel - pan-fried patties made from chickpeas, onions and a mess of delicious seasonings - are healthy, speedy and versatile. They can be served any number of ways - as-is with a yogurt or sour...

  • Himalayan salt block gaining popularity for summer grilling

    emorial Day marks the start of alfresco dining season, a time of grilling, picnics and barbecuing. What better excuse do you need to jump on the latest trend sweeping the culinary scene? Cooking on Himalayan salt blocks is hot. Ask three of the area's go-to store owners for seasonal cooking equipment about salt blocks - also called salt...

  • School's out so it's time to get schooled on burgers

    As food goes, it's hard to imagine anything more American - and that more perfectly captures summer - than a great grilled hamburger. Trouble is, as much as we love a great burger, we're not always all that great at making them. That's because there is more to making burgers than serving time at the grill. But if you master a few easy tips...

  • Picnics aren't just sandwiches and chips! Think dessert, too

    When it comes to packing a picnic, the savory items are easy. Sandwiches and wraps. Potato and pasta salads. Chips and dips. It's all very transportable and all very easy to eat while perched on a blanket in the grass. But dessert can prove less obvious. Sure, you could do cookies. But what else? The usual cakes and cupcakes and ice creams and...

  • On Food: Looking for fresh fish? Try Colorado striped bass from Alamosa

    During a recent class at Garden of the Gods Country Club, sous chef Jeremy Coleman offered an in-depth lesson in fish. It began with how to choose fresh fish, which involves buying whole fish since that's about the only way to determine freshness. Sitting on the demonstration table was a shiny, silver-skinned salmon. We were told to look for...

  • A robust grilled puttanesca by way of a chilled gazpacho

    We love grilled vegetables. We love Italian puttanesca sauce. And we love a nice cool gazpacho. So why not combine them? We tossed some of our favorite summer veggies on the grill, combined them with the robust flavors of Italian puttanesca, and tossed the whole thing in a food processor to create a wonderfully chunky-smooth gazpacho that is...

  • Three new barbecue books will help you get your grill geek on

    With grilling season solidly upon us, let's all take a moment to reflect on the various ways we send our food to the fire. There is, of course, Monday through Friday grilling. This is when the intense heat of the grill helps us along that painful march to what we call "weeknight dinner." This is where we crank the grill - gas only, thank you...

  • Chill out this summer with refreshing flavored soda syrups

    Have you ever noticed how tough it is to sweeten your favorite iced beverage using regular granulated white sugar? You can stir and stir, but the sugar tends not to dissolve and you're left with a barely sweetened drink. That is, until you reach the bottom of the glass, when you're smacked with a sugar rush. It's a vexing little problem, but...

  • Wine Guy: Taos, N.M. full of history, culture, art and wine

    Wine travel isn't only about visiting wineries and tasting wine. And, for me, drinking wine isn't only about how a wine tastes or how the grapes were grown. It's also about the history of the vineyard, the winemaker's story and so on. So when visiting a winery, I spend time learning about the history and culture of the region. And that was the...

  • A soup suitable for a picnic? Cue the mango gazpacho please

    I love all fresh fruit, but the unique taste of mango reminds me of my childhood when we would travel to Mexico to visit friends and eat mangoes around the clock. This summer fruit is jammed with vitamin C (one mango has almost a full day's recommended supply) and also provides a host of other vitamins. Like other fruits, though, mango gets...

  • Table Talk: Cañon City has new dining options at the Royal Gorge Bridge & Park

    If you're looking for an edgy dining experience, you should check out a couple of new places at the Royal Gorge Bridge & Park in Cañon City. Executive chef Beau Green is creating concession food with flair at Café 1230 - a state-of-the-art restaurant 1,230 feet above the Arkansas River, over looking the gorge and bridge. From the large...

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