<![CDATA[Colorado Springs Gazette RSS - teresa%20farney]]> http://gazette.com/rss/teresa%20farney Sun, 29 Mar 2015 17:49:36 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Winery in Monument serves dinners in a private wine cellar]]> By teresa farney teresa.farney@gazette.com - http://gazette.com/winery-in-monument-serves-dinners-in-a-private-wine-cellar/article/1548591?custom_click=rss http://gazette.com/winery-in-monument-serves-dinners-in-a-private-wine-cellar/article/1548591?custom_click=rss

If you haven't visited Catriona Cellars, 243 Washington St. in Monument, you might want to make plans to treat yourself to lunch or dinner there one day soon. Or better yet, reserve the private cellar dining room to dine with a few other couples. That's because the place has a new executive chef, Jonathan Randazzo. He is a graduate of Paragon Culinary School and has a certificate from the Institute for Integrative Nutrition. He's worked at Nosh, the former La Petite Maison, Trinity Brewing Co. and the Marriott Hotel. Enjoy your gourmet dinner with award-winning wines made at the winery. Details: 481-3477, catriona cellars.com.

Exotic night out

Get your belly dancing on at Ladies Night at Tajine Alami, 10 Old Mans Trail,

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]]> If you haven't visited Catriona Cellars, 243 Washington St. in Monument, you might want to make plans to treat yourself to lunch or dinner there one day soon. Or better yet, reserve the private cellar dining room to dine with a few other couples. That's because the place has a new executive chef, Jonathan Randazzo. He is a graduate of Paragon Culinary School and has a certificate from the Institute for Integrative Nutrition. He's worked at Nosh, the former La Petite Maison, Trinity Brewing Co. and the Marriott Hotel. Enjoy your gourmet dinner with award-winning wines made at the winery. Details: 481-3477, catriona cellars.com.

Exotic night out

Get your belly dancing on at Ladies Night at Tajine Alami, 10 Old Mans Trail,]]> Thu, 26 Mar 2015 11:30:02 -0600 <![CDATA[Braided Easter egg bread is a showstopper on holiday tables]]> By Teresa J. Farney teresa.farney@gazette.com - http://gazette.com/braided-easter-egg-bread-is-a-showstopper-on-holiday-tables/article/1548431?custom_click=rss http://gazette.com/braided-easter-egg-bread-is-a-showstopper-on-holiday-tables/article/1548431?custom_click=rss

This year, why not make a special bread to celebrate Easter?

In Christian nations around the world, you'll find sweet breads specially made for the holiday, laden with their own unique symbolism. Some equate the rising of bread to Jesus rising from the grave.

Kathy Anderson, who operates Crazy Good Personal Chefs in Colorado Springs, remembers the Easter breads made by her mother, who is Polish.

"She would make paczki (pronounced poonch-key), a deep-fried sweet-filled or plain doughnut dusted with powdered sugar, for Fat Tuesday and then again on Easter," Anderson said. "She also would make babka (Polish for 'old woman' or 'grandmother') for Easter.

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]]> This year, why not make a special bread to celebrate Easter?

In Christian nations around the world, you'll find sweet breads specially made for the holiday, laden with their own unique symbolism. Some equate the rising of bread to Jesus rising from the grave.

Kathy Anderson, who operates Crazy Good Personal Chefs in Colorado Springs, remembers the Easter breads made by her mother, who is Polish.

"She would make paczki (pronounced poonch-key), a deep-fried sweet-filled or plain doughnut dusted with powdered sugar, for Fat Tuesday and then again on Easter," Anderson said. "She also would make babka (Polish for 'old woman' or 'grandmother') for Easter.]]> Wed, 25 Mar 2015 04:10:10 -0600 <![CDATA[Eat Well: Colorado CSA programs help farmers during lean times]]> By teresa farney teresa.farney@gazette.com - http://gazette.com/eat-well-colorado-csa-programs-help-farmers-during-lean-times/article/1548467?custom_click=rss http://gazette.com/eat-well-colorado-csa-programs-help-farmers-during-lean-times/article/1548467?custom_click=rss

Have you done anything to acknowledge National Nutrition Month?

While thinking about nutrition shouldn't start or end in March, this is a good time to turn your attention to the season of fresh produce that's about to begin. Farmers markets are familiar stops when gathering farm-fresh foods, but there's another avenue: becoming a member of a Community Supported Agriculture program.

What is a CSA?

Farmers sell "shares" to consumers interested in the produce they grow throughout the summer. Some farmers grow vegetables, some fruits, and some offer other products. The share you purchase entitles you to a box of produce harvested that week. The contents change as the harvest changes.



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Have you done anything to acknowledge National Nutrition Month?

While thinking about nutrition shouldn't start or end in March, this is a good time to turn your attention to the season of fresh produce that's about to begin. Farmers markets are familiar stops when gathering farm-fresh foods, but there's another avenue: becoming a member of a Community Supported Agriculture program.

What is a CSA?

Farmers sell "shares" to consumers interested in the produce they grow throughout the summer. Some farmers grow vegetables, some fruits, and some offer other products. The share you purchase entitles you to a box of produce harvested that week. The contents change as the harvest changes.

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Tue, 24 Mar 2015 09:42:28 -0600
<![CDATA[Table Talk: Colorado Springs Chefs at Pikes Peak Food & Wine Expo win prizes and bragging rights]]> By teresa farney teresa.farney@gazette.com - http://gazette.com/table-talk-colorado-springs-chefs-at-pikes-peak-food-wine-expo-win-prizes-and-bragging-rights/article/1548215?custom_click=rss http://gazette.com/table-talk-colorado-springs-chefs-at-pikes-peak-food-wine-expo-win-prizes-and-bragging-rights/article/1548215?custom_click=rss

On Sunday, Broadmoor Hall at The Broadmoor was filled with more than 800 people who enjoyed food, wine and spirits from about 80 local restaurants and suppliers at the Pikes Peak Food & Wine Expo.

Two big attractions were the chef-media teams, who prepared an appetizer and an entreé from mystery ingredients, and the bartender competition.

The mystery ingredient for the small plate appetizer was farm fresh eggs. Josh Davis, the executive chef at Sonterra Grill, won that round.

The mystery ingredient for the large plate entreé was tilapia. Supansa Banker, a sous chef at 2South Food & Wine Bar, took top honors in that challenge.



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On Sunday, Broadmoor Hall at The Broadmoor was filled with more than 800 people who enjoyed food, wine and spirits from about 80 local restaurants and suppliers at the Pikes Peak Food & Wine Expo.

Two big attractions were the chef-media teams, who prepared an appetizer and an entreé from mystery ingredients, and the bartender competition.

The mystery ingredient for the small plate appetizer was farm fresh eggs. Josh Davis, the executive chef at Sonterra Grill, won that round.

The mystery ingredient for the large plate entreé was tilapia. Supansa Banker, a sous chef at 2South Food & Wine Bar, took top honors in that challenge.

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Thu, 19 Mar 2015 09:22:34 -0600
<![CDATA[On Food: Sriracha giving fire to other food products]]> By teresa j. farney teresa.farney@gazette.com - http://gazette.com/on-food-sriracha-giving-fire-to-other-food-products/article/1548100?custom_click=rss http://gazette.com/on-food-sriracha-giving-fire-to-other-food-products/article/1548100?custom_click=rss

Sriracha, also known as "rooster sauce," continues to shine as the newest trendy ingredient. Last year, the spicy Asian sauce popped up frequently on menus, even making an appearance at Subway as an ingredient in Fiery Footlongs, the chain's nod to "The Hunger Games."

It was just a few years ago that Sriracha generally was found only in Thai restaurants, and most of the time you had to ask for it since it was tucked away in the kitchen. The bright red sauce was a jolt to American palates, made from hot red chili peppers, garlic, vinegar, salt and sugar. And it is thicker than average American-style hot sauce.

Then, as the use of the chili condiment began to expand, the company that made it, Huy Fong Foods in Irwindale, Calif.



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Sriracha, also known as "rooster sauce," continues to shine as the newest trendy ingredient. Last year, the spicy Asian sauce popped up frequently on menus, even making an appearance at Subway as an ingredient in Fiery Footlongs, the chain's nod to "The Hunger Games."

It was just a few years ago that Sriracha generally was found only in Thai restaurants, and most of the time you had to ask for it since it was tucked away in the kitchen. The bright red sauce was a jolt to American palates, made from hot red chili peppers, garlic, vinegar, salt and sugar. And it is thicker than average American-style hot sauce.

Then, as the use of the chili condiment began to expand, the company that made it, Huy Fong Foods in Irwindale, Calif.

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Wed, 18 Mar 2015 10:13:14 -0600
<![CDATA[Table Talk: Colorado Springs Rescue Mission has a kitchen staffed with topnotch chefs]]> By teresa j. farney teresa.farney@gazette.com - http://gazette.com/table-talk-colorado-springs-rescue-mission-has-a-kitchen-staffed-with-topnotch-chefs/article/1547789?custom_click=rss http://gazette.com/table-talk-colorado-springs-rescue-mission-has-a-kitchen-staffed-with-topnotch-chefs/article/1547789?custom_click=rss

The chef brigade at the Springs Rescue Mission has stepped up the game the past several months, staffing the kitchen with several American Culinary Federation certified chefs. In addition to food standards reaching new heights, the chefs have turned a catering project into a profit center for the organization. It's called Mission Catering and is open to the public.

While the Springs Rescue Mission heavily relies upon donated food to prepare meals for their guests, it has a couple of fundraising projects it's involved with too.

Last year the organization launched the Pikes Peak Culinary Series, which is four culinary evenings at four exceptional dining venues. The first dinner was at the Fine Arts Center, catered by Mission



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]]>
The chef brigade at the Springs Rescue Mission has stepped up the game the past several months, staffing the kitchen with several American Culinary Federation certified chefs. In addition to food standards reaching new heights, the chefs have turned a catering project into a profit center for the organization. It's called Mission Catering and is open to the public.

While the Springs Rescue Mission heavily relies upon donated food to prepare meals for their guests, it has a couple of fundraising projects it's involved with too.

Last year the organization launched the Pikes Peak Culinary Series, which is four culinary evenings at four exceptional dining venues. The first dinner was at the Fine Arts Center, catered by Mission

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Thu, 12 Mar 2015 11:49:28 -0600
<![CDATA[Move over, green beer: Make room for Irish whiskey on St. Paddy's Day]]> By teresa j. farney teresa.farney@gazette.com - http://gazette.com/move-over-green-beer-make-room-for-irish-whiskey-on-st.-paddys-day/article/1547697?custom_click=rss http://gazette.com/move-over-green-beer-make-room-for-irish-whiskey-on-st.-paddys-day/article/1547697?custom_click=rss

If your idea of being Irish means heading to a local pub on St. Patrick's Day and downing green beer, consider this.

If it's a beer you want, go for a Guinness. But if you'd like to get in on a trend, think about making some classy cocktails with Irish whiskey.

Victor Matthews says there's a boom in Irish whiskey-making in this country that's "very exciting." He owns the Black Bear Whiskey Distillery in Green Mountain Falls, where he plans to release his barrel-aged, Irish-style unpeated single malt this summer. "Peated" refers to the use of peat from bogs in Ireland to add heat to the fermentation process. Matthews said that, until recently, there has been little in the way of whiskey distilleries in the U.S. But the



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]]>
If your idea of being Irish means heading to a local pub on St. Patrick's Day and downing green beer, consider this.

If it's a beer you want, go for a Guinness. But if you'd like to get in on a trend, think about making some classy cocktails with Irish whiskey.

Victor Matthews says there's a boom in Irish whiskey-making in this country that's "very exciting." He owns the Black Bear Whiskey Distillery in Green Mountain Falls, where he plans to release his barrel-aged, Irish-style unpeated single malt this summer. "Peated" refers to the use of peat from bogs in Ireland to add heat to the fermentation process. Matthews said that, until recently, there has been little in the way of whiskey distilleries in the U.S. But the

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Wed, 11 Mar 2015 14:09:03 -0600
<![CDATA[Eat Well: Go green with kale for St. Paddy's Day]]> By teresa j. farney teresa.farney@gazette.com - http://gazette.com/eat-well-go-green-with-kale-for-st.-paddys-day/article/1547644?custom_click=rss http://gazette.com/eat-well-go-green-with-kale-for-st.-paddys-day/article/1547644?custom_click=rss

Looking for a way to keep it green while putting some health into your St. Paddy's Day?

Then "Hail kale!" says JL Fields, Colorado Springs author of the just-released "Vegan Pressure Cooking" and a vegan cook, coach and consultant. "Kale is so versatile. You can use it in green smoothies, bake leaves on high heat to make healthy chips, shred and use it as a pizza topping, or simply sauté it with lots of garlic and lemon juice."

Fields praises the green for its nutrition.

"Not only is it culinarily multifaceted," she says, "it's a nutrition powerhouse. Kale is rich in vitamins A and C and is also a good source of calcium, potassium and even protein."

Kale, being green, automatically makes it perfect for St.



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Looking for a way to keep it green while putting some health into your St. Paddy's Day?

Then "Hail kale!" says JL Fields, Colorado Springs author of the just-released "Vegan Pressure Cooking" and a vegan cook, coach and consultant. "Kale is so versatile. You can use it in green smoothies, bake leaves on high heat to make healthy chips, shred and use it as a pizza topping, or simply sauté it with lots of garlic and lemon juice."

Fields praises the green for its nutrition.

"Not only is it culinarily multifaceted," she says, "it's a nutrition powerhouse. Kale is rich in vitamins A and C and is also a good source of calcium, potassium and even protein."

Kale, being green, automatically makes it perfect for St.

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Tue, 10 Mar 2015 08:35:09 -0600