<![CDATA[Colorado Springs Gazette RSS - teresa%20farney]]> http://gazette.com/rss/teresa%20farney Sun, 24 Sep 2017 01:04:26 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs award-winning chef takes executive chef job spanning three eateries]]> http://gazette.com/colorado-springs-award-winning-chef-takes-executive-chef-job-spanning-three-eateries/article/1611613?custom_click=rss http://gazette.com/colorado-springs-award-winning-chef-takes-executive-chef-job-spanning-three-eateries/article/1611613?custom_click=rss

Award-winning chef Supansa Banker has been named executive chef at The Wobbly Olive, 3317 Cinema Point, but the job is much more than overseeing the Olive. She also will be responsible for food service at The Collective - A Social House, 7702 Barnes Road, and The Wobbly Olive West, 2611 W. Colorado Ave., a new eatery under development.

The three restaurants are owned by Sean and Inez Fitzgerald and Phil Arana.

"I was looking for someone who could grow and elevate us," said Sean. "What was so interesting about Supansa was that she never tried to impress me. She was just herself. After talking, we just naturally and organically fell into place. I'm excited about the direction we're going.



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Fri, 22 Sep 2017 16:17:14 -0600
<![CDATA[Pikes Pick: Celebrate Harvest Fest at The Winery at Holy Cross Abbey in Cañon City]]> http://gazette.com/pikes-pick-celebrate-harvest-fest-at-the-winery-at-holy-cross-abbey-in-caon-city/article/1611453?custom_click=rss http://gazette.com/pikes-pick-celebrate-harvest-fest-at-the-winery-at-holy-cross-abbey-in-caon-city/article/1611453?custom_click=rss

The Winery at Holy Cross Abbey, 3011 E. U.S. 50, Cañon City, celebrates Harvest Fest from Friday through Sunday. First up is the not-to-be-missed Winemaker's Dinner at Royal Gorge Bridge and Park, 4218 County Road 3A, at 6:30 p.m. Friday. For $100, you get 10 courses paired with the winery's award-winning wines. From 10 a.m. to 6 p.m. Saturday and 10 a.m. to 5 p.m. Sunday, enjoy wine, artisans, food and entertainment at the winery. The limited release of Harvest Fest's Merlot and Riesling will be available. Free admission. Details: 276-5191, abbeywinery.com.



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Thu, 21 Sep 2017 12:14:40 -0600
<![CDATA[One-on-one with Broadmoor Executive Chef David Patterson]]> http://gazette.com/one-on-one-with-broadmoor-executive-chef-david-patterson/article/1611566?custom_click=rss http://gazette.com/one-on-one-with-broadmoor-executive-chef-david-patterson/article/1611566?custom_click=rss

1-on-1 WITH 
DAVID Patterson

Question: Three words to describe your food?

Answer: Simple, honest, ingredient-driven.

Q: Six words to describe you?

A: Motivated, engaged, focused, high energy, open minded, friendly.

Q: Proudest moment as a chef?

A: Being named the executive chef at The Broadmoor.

Q: Favorite ingredient?

A: Fresh seafood.

Q: Most overrated ingredient?

A: Bacon. Bacon is great, but it should be used with restraint. Too many in the industry rely on it as a crutch.

Q: Most undervalued ingredient?

A: Sea salt. Perfect seasoning is at the root of great cooking.

Q: Favorite local ingredient?

A: Roasted green chilies.



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Thu, 21 Sep 2017 06:07:10 -0600
<![CDATA[Broadmoor's new executive chef is 'young,' but David Patterson brings his own history of excellence]]> http://gazette.com/broadmoors-new-executive-chef-is-young-but-david-patterson-brings-his-own-history-of-excellence/article/1611456?custom_click=rss http://gazette.com/broadmoors-new-executive-chef-is-young-but-david-patterson-brings-his-own-history-of-excellence/article/1611456?custom_click=rss

If name-dropping were part of chef David Patterson's MO, he could do it with ease. Patterson was an executive sous chef under famed chef Alain Ducasse for nine years. He worked his way up to executive sous chef at the prestigious Maisonette in Cincinnati - a restaurant that held Mobil Travel Guide's longest-running (42 consecutive years) five-star rating. In 2012, he joined The Broadmoor resort after executive chef Bertrand Bouquin recruited him to be the executive sous chef.

The modest, soft-spoken Kentucky native was promoted to executive chef at The Broadmoor in late June. Patterson says he is humbled to be only the sixth executive chef at the resort since it opened in 1918 - and probably the youngest, at age 40.



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Wed, 20 Sep 2017 13:26:01 -0600
<![CDATA[Tri-Lakes Center for the Arts a unique stop for cultural events]]> http://gazette.com/tri-lakes-center-for-the-arts-a-unique-stop-for-cultural-events/article/1611561?custom_click=rss http://gazette.com/tri-lakes-center-for-the-arts-a-unique-stop-for-cultural-events/article/1611561?custom_click=rss

The Tri-Lakes Center for the Arts in Palmer Lake is a place to find exhibits by local and internationally known artists, concerts by the likes of Judy Collins, Colin Hay and Paula Cole, lectures, dances, art classes and fundraisers.

Built in 1898, the historic building could probably tell some interesting stories if only walls could talk. It was originally the Thomas A. Hanks Livery Stable and Transfer Service, the first livery stable. Through the years the building was used for other businesses. In 1957 it became an Angora rabbit wool processing plant, owned by Charles Orr. The Denver Rio Grande Railroad used the south end of the building to repair train cars. At one point Trailways bus company used it as a bus stop.



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Wed, 20 Sep 2017 13:19:09 -0600
<![CDATA[Pikes Pick: Go woof it up with your pet at TAPAteria in Colorado Springs]]> http://gazette.com/pikes-pick-go-woof-it-up-with-your-pet-at-tapateria-in-colorado-springs/article/1611398?custom_click=rss http://gazette.com/pikes-pick-go-woof-it-up-with-your-pet-at-tapateria-in-colorado-springs/article/1611398?custom_click=rss

It's Yappy Hour on the patio with your furry friends at TAPAteria, 2607 W. Colorado Ave., 2 to 5 p.m. Mondays through Thursdays, and Pizzeria Rustica, 2527 W. Colorado Ave., 2 to 5 p.m. Tuesdays through Thursdays. Get $4 glasses of house wine and complimentary dog treats.



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Tue, 19 Sep 2017 08:56:50 -0600
<![CDATA[Cooking class teacher reveals tips about ingredients]]> http://gazette.com/cooking-class-teacher-reveals-tips-about-ingredients/article/1611438?custom_click=rss http://gazette.com/cooking-class-teacher-reveals-tips-about-ingredients/article/1611438?custom_click=rss

Every Labor Day weekend, I head to Santa Fe to load up on chilies and regional foods. This time, I also took a "Contemporary Southwest I" cooking class from chef Michelle Chavez, at the Santa Fe School of Cooking.

She demonstrated making dishes for lunch: fresh corn-green onion tamales, black beans and a Vanilla Espresso Flan for dessert. Sounds simple, but as always, I picked up some tips worth passing along.

"For our lunch today, I'm starting with dessert first," Chavez said. "If the roof falls in, at least we go with a happy tummy."

The flan also took the longest to cook and needed to be chilled, so it made sense to make it first. Her tip was to use 100 percent pure vanilla - with a caveat.

"Always read the



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Tue, 19 Sep 2017 08:53:15 -0600
<![CDATA[Colorado Springs welcomes back award-winning chef to Cheyenne Mountain Zoo]]> http://gazette.com/colorado-springs-welcomes-back-award-winning-chef-to-cheyenne-mountain-zoo/article/1611130?custom_click=rss http://gazette.com/colorado-springs-welcomes-back-award-winning-chef-to-cheyenne-mountain-zoo/article/1611130?custom_click=rss

He's back.

Beau Green, executive chef, has returned to Cheyenne Mountain Zoo.

He's on the culinary team of Service Systems Associates, which provides food service to entertainment businesses. He started at the zoo in 2008 and promptly entered the former Colorado Springs Chorale Chefs' Gala under the zoo's Wild Things Catering branch (rebranded Taste), from which he took home First Place for Best Entrée and The People's Choice awards.

Yes, the zoo not only has a catering department, but also hires talented chefs. It wasn't long before SSA transferred Green to the Denver Zoo and later moved him to head the opening of dining venues at Royal Gorge in 2015.



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Thu, 14 Sep 2017 22:28:39 -0600
<![CDATA[Colorado Springs steakhouse offers evening specials]]> http://gazette.com/colorado-springs-steakhouse-offers-evening-specials/article/1610634?custom_click=rss http://gazette.com/colorado-springs-steakhouse-offers-evening-specials/article/1610634?custom_click=rss

Prime25, 1605 S.Tejon St., has discontinued weekday lunches, but it's the place to be any night of the week for money-saving specials. On burger and craft beer Wednesdays, Executive Chef Dylan Montanio gathers all the trimming from prime steaks to grind into delicious 10-ounce burger patties. Once they're grilled, he dresses the hunks of meat with toppings for the evening's special.

One recent night, he served the Rodeo Burger with housemade sweet and tangy barbecue sauce, onion rings, smoked cheddar, honey gem lettuce and candy-like sweet roasted tomatoes. Fries and a Dale's pale ale topped off the meal.

Other specials include: Prime rib Tuesdays ($25) with mashed potatoes and broccolini starting at 5 p.m.



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Thu, 07 Sep 2017 16:33:06 -0600
<![CDATA[The evolution of coffee: From Folgers to third-wave sophistication, Colorado Springs roaster has answers]]> http://gazette.com/the-evolution-of-coffee-from-folgers-to-third-wave-sophistication-colorado-springs-roaster-has-answers/article/1610568?custom_click=rss http://gazette.com/the-evolution-of-coffee-from-folgers-to-third-wave-sophistication-colorado-springs-roaster-has-answers/article/1610568?custom_click=rss

A barista recently tossed out references to first, second and third waves of coffee - whatever that means. But Levi Schofield, café manager for Switchback Coffee Roasters, had answers.

"The first wave is large coffee producers like Folgers and Maxwell House," he said. "Second wave was about using specialty coffee beans that were roasted darker for a deeper (flavor) and developing espresso drinks. The third wave is fairly new. There's more refinement on how the coffee is perfectly roasted and prepared."

Coffee has evolved tremendously over the past 100-plus years. Suzanne Brown, an Atlantabased coffee marketing specialist, offers a big-picture look at its progression.

"Really, all the waves are just divisions of



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Wed, 06 Sep 2017 11:43:37 -0600
<![CDATA[Colorado Springs restaurant offers monthly subscription for chef-prepared meals]]> http://gazette.com/colorado-springs-restaurant-offers-monthly-subscription-for-chef-prepared-meals/article/1610489?custom_click=rss http://gazette.com/colorado-springs-restaurant-offers-monthly-subscription-for-chef-prepared-meals/article/1610489?custom_click=rss

Having a restaurant-quality meal made with fresh, local ingredients delivered once a week sounded like a fabulous idea, and that's what has been happening at my home since late May.

The "Tillivery" service brings freshly made heat-and-serve dinners prepared by the chefs at Till Kitchen to the doorstep.

Every week, emailed menus provide a choice of three-course meals, with two entrees (two servings each), soup, salad and a loaf of sourdough bread. The $49.99 meal serves four adults. Delivery is free.

The Tillivery cooler cost $60, which is refunded if the service is canceled. Two ice packs in insulated bags keep the food chilled for up to 12 hours.



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Tue, 05 Sep 2017 08:42:36 -0600