<![CDATA[Colorado Springs Gazette RSS - teresa%20farney]]> http://gazette.com/rss/teresa%20farney Tue, 01 Sep 2015 16:27:38 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Online video]]> http://gazette.com/online-video/article/1558262?custom_click=rss http://gazette.com/online-video/article/1558262?custom_click=rss

Dylan Montanio, chef at Taste in the Colorado Springs Fine Arts Center, 30 W. Dale St., prepares Colorado striped bass. Visit gazette.com to view the video.

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]]> Fri, 28 Aug 2015 11:00:04 -0600 <![CDATA[Chefs at the Taste of Douglas County create winning dishes for cook-off]]> http://gazette.com/chefs-at-the-taste-of-douglas-county-create-winning-dishes-for-cook-off/article/1558189?custom_click=rss http://gazette.com/chefs-at-the-taste-of-douglas-county-create-winning-dishes-for-cook-off/article/1558189?custom_click=rss

Jeff Richard's culinary training shines. Although he is famously known for the crazy burger concoctions served at his Crave Real Burger chain, you can get a better understanding of his cooking talent at his Old Stone Church in Castle Rock. That's where it's fine dining all the way.

Since he spends most of his time bouncing between his three Crave burger stores (opening yet another in LoDo in Denver in about three weeks) he has left what he calls "The Church" in the hands of executive chef Mike Van Trabert. Richard and Trabert strutted their stuff at the chef cook-off during The Taste of Douglas County Aug. 20.

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]]> Thu, 27 Aug 2015 10:55:15 -0600 <![CDATA[Author reveals food industry methods of hooking consumers on processed foods]]> http://gazette.com/author-reveals-food-industry-methods-of-hooking-consumers-on-processed-foods/article/1558021?custom_click=rss http://gazette.com/author-reveals-food-industry-methods-of-hooking-consumers-on-processed-foods/article/1558021?custom_click=rss

This summer I've been listening to Michael Moss' book on tape, "Salt Sugar Fat: How the Food Giants Hooked Us." Admittedly, I'm a little behind. The book was published in 2013. But now I'm hooked on it. If you eat food (and who doesn't?), you need to devour this book. Moss, a Pulitzer Prize-winning investigative journalist, has laid out how the food industry knowingly and scientifically designs products that encourage overconsumption, despite the known and well-understood risks.

He takes us on a tour of a $1 trillion processed-food industry, with staggering insights.

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]]> Tue, 25 Aug 2015 04:15:03 -0600 <![CDATA[VIDEO: Table Talk, The Margarita at PineCreek]]> http://gazette.com/video-table-talk-the-margarita-at-pinecreek/article/1557558?custom_click=rss http://gazette.com/video-table-talk-the-margarita-at-pinecreek/article/1557558?custom_click=rss

Eric Viedt, partner and executive chef at The Margarita at PineCreek, 7350 Pine Creek Road, prepares cotija Mexican cheese crusted shrimp tacos. It’s a popular menu item at the eatery.

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Mon, 24 Aug 2015 14:09:48 -0600
<![CDATA[Table Talk: Pork chop heaven at The Cliff House]]> http://gazette.com/table-talk-pork-chop-heaven-at-the-cliff-house/article/1557795?custom_click=rss http://gazette.com/table-talk-pork-chop-heaven-at-the-cliff-house/article/1557795?custom_click=rss

Chris Lynch, executive chef at The Cliff House at Pikes Peak, 306 Cañon Ave., Manitou Springs, prepares heritage pork chop with cheese grits and Colorado peach compote. Visit gazette.com to view the video.

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Fri, 21 Aug 2015 19:52:58 -0600
<![CDATA[TABLE TALK: Monument winery offers deals on wine]]> http://gazette.com/table-talk-monument-winery-offers-deals-on-wine/article/1557685?custom_click=rss http://gazette.com/table-talk-monument-winery-offers-deals-on-wine/article/1557685?custom_click=rss

Woody Woodworth, the winemaker at Catriona Cellars, 243 Washington St., Monument, has introduced a Cellar Club. For $62 per quarter members receive three bottles of wine from the winery, including one bottle of barrel blend select and two premium wines.

The Monthly Wine Duo membership level costs $45 per month and consists of one bottle of barrel select blend and one premium wine.

Pick up the quarterly bundle or the monthly duo and get a free glass of wine at the time of pickup. Shipping charges will be added if the wine is delivered to your home.

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]]> Fri, 21 Aug 2015 04:20:07 -0600 <![CDATA[Kick-start your day with a breakfast of oatmeal]]> http://gazette.com/kick-start-your-day-with-a-breakfast-of-oatmeal/article/1557588?custom_click=rss http://gazette.com/kick-start-your-day-with-a-breakfast-of-oatmeal/article/1557588?custom_click=rss

Oatmeal. It's what's for breakfast.

And why not? The mix of slow-burning carbohydrates and fiber found in oats is a great source of fuel to start the day.

"There's a reason breakfast is the most important meal of the day," says Rachel Begun, a Boulder-based dietitian, nutritionist and certified natural chef. "It's the meal that gets our metabolism up and running after a night of sleep and sets our eating habits for the rest of the day."

Begun also notes that research shows the first meal of the day improves performance, "in particular better memory and recall."

Layne Lieberman, a registered dietitian and award-winning cookbook author says, "Breakfast eaters tend to eat healthier in general and those who skip

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Wed, 19 Aug 2015 17:07:10 -0600
<![CDATA[On Food: Colorado peach harvest is a bumper crop]]> http://gazette.com/on-food-colorado-peach-harvest-is-a-bumper-crop/article/1557589?custom_click=rss http://gazette.com/on-food-colorado-peach-harvest-is-a-bumper-crop/article/1557589?custom_click=rss

Peaches - glorious Palisade peaches - have arrived in abundance.

Unlike what we have experienced on the Front Range, the orchard owners on the Western Slope have had just the right weather conditions for a bumper crop of luscious stone fruit.

"The peach season is very good this year," said Mistalynn Meyeraan, marketing and public relations director for the Grand Junction Visitor and Convention Bureau. "As a matter of fact, some orchard owners were trimming their peach trees to make room for the peaches to mature. The fruit is larger than it has been in previous years."

According to Meyeraan, one of the reasons for the good peach season is that there were no late-spring hard frosts.

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]]> Tue, 18 Aug 2015 07:55:12 -0600 <![CDATA[Table Talk: Junior top chefs in Woodland Park]]> http://gazette.com/table-talk-junior-top-chefs-in-woodland-park/article/1557320?custom_click=rss http://gazette.com/table-talk-junior-top-chefs-in-woodland-park/article/1557320?custom_click=rss

Lauren Stuart, food service director at Woodland Park School District, introduced the Junior Chef program at the district last year. It's designed for students from kindergarten to eighth grade.

"Through our catering jobs we teach students kitchen safety, sanitation, culinary skills, teamwork and professionalism," she said. "The best thing is students gain self-confidence."

The students will be preparing the "Imperfectly Delicious End of Summer Harvest Dinner" at Aspen Valley Ranch, 1150 S. West Road, Woodland Park, at 5 p.m. Sept. 12. The premise of the dinner is that even if a carrot is crooked it is still perfectly delicious. Stuart will be purchasing seconds (imperfect) produce from farmers at the Woodland Park Farmers

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Thu, 13 Aug 2015 12:56:59 -0600