More Teresa Farney Articles

  • Colorado Springs Mexican restaurant offers fall specials

    Teresa j. farney teresa.farney@gazette.com -
    Yesterday

    La Casita Mexican Grill owner and president Janet Sawyer Gerber has made changes over the years with her three-restaurant chain. First, you may remember we reported that she opened a new location in Pueblo. In less than a year she has decided to vacate that spot. "We pulled out of...

  • New Colorado Springs D-11 executive chef tasked with creating 'awesomeness' in schools

    ByTERESA J. FARNEY teresa.farney@gazette.com -
    Updated: Wed, Aug 27, 2014

    Nathan Dirnberger has been driven to follow his dream to be a leader - and he's getting his chance. Dirnberger, 27, is the newly hired executive chef for School District 11. But it hasn't been an easy journey for this young chef. His parents divorced when he was 5, leaving his mom to...

  • Farmers market schedule for Colorado Springs

    By Teresa Farney teresa.farney@gazette.com -
    Published: Wed, Aug 27, 2014

    Monday - Broadmoor Community Church, 315 Lake Ave., 9 a.m. to 2 p.m., through Sept. 29, springsfarmersmarkets.com. - Western Museum of Mining & Industry, 225 North Gate Blvd., 9 a.m. to 5 p.m., through October, wmmi.org. Tuesday - Fountain City Hall, 116 S. Main St., 3-7 p.m.,...

  • EAT WELL: Colorado Springs backyard gardeners can sell their nutritious produce to restaurants

    teresa j. farney teresa.farney@gazette.com -
    Published: Tue, Aug 26, 2014

    How does your garden grow? For many gardeners, backyard plots are producing nicely - so nicely, in fact, that some folks might be trying to think of ways to ditch their abundance of zucchini on unsuspecting neighbors' porches. When it comes to vegetables, it is impossible to...

  • Colorado Springs is home to several food and wine festivals

    By teresa j. farney teresa.farney@gazette.com -
    Updated: Fri, Aug 22, 2014

    Looking for some opportunities to eat yourself silly this weekend? Here are a few to check out: - Pasta in the Park, Myron Stratton Home Campus, 2525 Colorado Highway 115, 5:30 p.m. Saturday. Cost is $120 per person, which includes wine and beer tasting along with pasta sauce...

  • Boost nutrition by adding weeds to your diet

    By teresa j. farney teresa.farney@gazette.com -
    Updated: Thu, Aug 21, 2014

    Not everyone can say they enjoy being knee-deep in weeds. But meet Tamara Geene, who with her son, Drew, makes a business of growing weeds - the edible kind. Turns out that some of the ones you're pulling out of your veggie garden are more nutritious than the very stuff you're trying...

  • TABLE TALK: A Palmer Lake restaurant changes their menu and has spruces up the interior

    Teresa J. Farney teresa.farney@gazette.com -
    Published: Fri, Aug 15, 2014

    Sometimes change is good. Chris and Kerri Bohler, owners of The Villa, 75 Colorado Highway 105 in Palmer Lake, have gradually transitioned away from serving a core of traditional Italian foods. The idea is to bring back the style of food that Chris, the executive chef, was known for...

  • Eat Well: Kids at Venetucci Farm camp get chance to show off cooking skills

    Teresa Farney
    Updated: Thu, Aug 14, 2014

    Do you have a child who refuses to eat fruits and veggies? One way to get them to eat these foods is to take them to a farm so they can learn how to grow and even cook their own food. That was the point of a recent "Farm to Fork: Cooking with Kids" camp at Venetucci Farm. There...

  • Peach perfect: Avoid early season Colorado crop; wait for the best

    By teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Aug 6, 2014

    Give Donna Poelstra a perfectly ripe peach and you'll make her day. "My favorite thing to do with the wonderful, sweet, juicy Palisade peaches is to eat them right off the pit," said Poelstra, owner of Taste of Life Natural Market in Monument. "However, fresh peach cobbler with a...

  • Farney: Greek dessert a snap with shredded phyllo dough from store

    teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Aug 6, 2014

    My introduction to kataifi (pronounced kah-tah-EE-fee) came at a Greek restaurant. This dessert, so tasty and rich, is made from fine shreds of phyllo dough that form a sandwich for a sweet and creamy cheese filling. As for making it myself, that seemed too complicated. I figured the...

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