More Teresa Farney Articles

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

    teresa j. farney teresa.farney@gazette.com -
    Updated: 23 hr ago

    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

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

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

    TERESA J. FARNEY teresa.farney@gazette.com -
    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

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

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

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

  • High-end Colorado Springs restaurant moves to new building

    teresa J. farney teresa.farney@gazette.com -
    Updated: Fri, Oct 17, 2014

    There are new digs for Joseph Freyre's Joseph's Fine Dining, which has opened at 1603 S. 8th St. The new eatery is directly across the street from the old location. The dining area is much larger with an inviting bar at the entrance. The menu is much the same as at the previous...

  • On Food: Trip to New Mexico yields lesson on red chili sauce

    By teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Oct 15, 2014

    One of our go-to dining spots in Santa Fe, N.M., is Tomasita's. My favorite dish there is the Carne Adovada, a plate of fall-apart tender chunks of pork that have been braised in red chili called Caribe sauce. So, naturally, when I was in Santa Fe in September to judge the Green Chile...

  • Making nutritious nut butters at home is easy

    teresa j. farney teresa.farney@gazette.com -
    Updated: Wed, Oct 15, 2014

    Nut butters are as easy as 1-2-3 to make at home. Step 1: Choose a nut. Step 2: Pop the nuts into a food processor or blender. Step 3: Dress them up with interesting flavorings. Enjoy. Peanuts are most commonly used in nut butter - the kind we all grew up on and learned to...

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