• Table Talk: Colorado Springs Fine Arts Center reopens popular dining spot

    By teresa Farney teresa.farney@gazette.com -
    Updated: Fri, Apr 17, 2015

    The Garden of the Gods Gourmet catering and events culinary team is once again in place at the Fine Arts Center, 30 W. Dale St. "We are not only going to be once-again running the restaurant (Café 36), but we are now their exclusive caterer for a period of at least two years,"...

  • A warm chicken curry dinner for a cool, wet spring evening

    Updated: Fri, Apr 17, 2015

    A warm curry for a cool spring evening? Sounds about right. This weeknight-friendly chicken curry — rich with spices and coconut milk — is a perfect dinner on a chilly, wet spring night. Warm seasonings and buttery roasted potatoes round out the dish that comes together in just 35...

  • What the heck is Bubba's 33? It's coming to Colorado Springs

    By rich laden rich.laden@gazette.com -
    Updated: Fri, Apr 17, 2015

    Texas Roadhouse, a national restaurant chain that's enjoyed success for years with a location along Powers Boulevard, is bringing a new restaurant concept to the busy corridor on Colorado Springs' east side. Bubba's 33, which touts itself on Facebook as a "sports bar, American...

  • Dining review: Fast, fresh and friendly at Colorado Springs Neapolitan-style pizza restaurant

    By Robin Intemann robin.intemann@gazette.com -
    Updated: Thu, Apr 16, 2015

    Thanks to sports, especially basketball and football, I'd come to think of seconds as fragments of time that create the illusion of lasting indefinitely. Duca's Neapolitan Pizza has made me rethink how quickly they really do pass. It takes longer to put on the fresh toppings than it...

  • You need this one-pan approach to getting dinner done fast

    Published: Thu, Apr 16, 2015

    As kitchen wisdom goes, I often think the best tricks are the simplest. One-pan cooking, for example. The ability to cook an entire meal on a single rimmed sheet pan — an act that leaves you with nothing but that one pan to clean when dinner's over — to me is nothing short of magic....

  • On Food: Items worth searching for on grocery store shelves

    By Teresa J. Farney teresa.farney@gazette.com -
    Updated: Thu, Apr 16, 2015

    Today I'm going to be a bit nutty. Then I'm going to get my "Freekeh" on. And finally I'll smooth things out with a dose of culture. About that nutty part. Have you heard of NuttZo? I hadn't until my Jazzercise instructor, Meridith Norwood, treated the class to a post-workout...

  • A seasonal salmon primer: king salmon (also called chinook)

    Updated: Wed, Apr 15, 2015

    King salmon, also known by its Native American name "chinook," earns the title. The largest of the Pacific salmon, a single king can weigh more than 100 pounds, though typically they're landed at 20 to 30 pounds. King salmon is prized for its silky red flesh, buttery texture and for a...

  • A seasonal salmon primer: pink salmon

    Updated: Wed, Apr 15, 2015

    With a delicate flavor, rosy pink flesh and a texture similar to trout, pink salmon offers a blank canvas for sauces and other flavorings. Pink salmon is extremely lean, with soft meat and a small flake. "We got pinks that I sauteed," says Anita Lo, owner and executive chef of New...

  • A seasonal salmon primer: sockeye salmon (also called red)

    Updated: Wed, Apr 15, 2015

    Sockeye, also called red salmon, is known for its distinct, bright red flesh that retains its color even once cooked. It is prized for its firm, fatty meat, and its pronounced, yet versatile flavor. Though less buttery than king, many chefs say sockeye stars on the plate just as...

  • A seasonal salmon primer: coho salmon (also called silver)

    Updated: Wed, Apr 15, 2015

    Coho, also known as "silver" salmon for its bright silver sides, offers a lighter, more distinctly flavored fish than king or sockeye. Coho's orange-red flesh is moderately fatty and flakes well. "For fresh, it's great to just think about what's coming out of the garden," says Laura...

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