<![CDATA[Colorado Springs Gazette RSS - teresa%20farney]]> http://gazette.com/rss/teresa%20farney Sat, 27 May 2017 15:26:32 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs restaurateurs raise money for Trails and Open Space Coalition]]> http://gazette.com/colorado-springs-restaurateurs-raise-money-for-trails-and-open-space-coalition/article/1603807?custom_click=rss http://gazette.com/colorado-springs-restaurateurs-raise-money-for-trails-and-open-space-coalition/article/1603807?custom_click=rss

Look up the definition of restaurateur in Webster's and you'll likely see a photo of Randy Price.

Price is well-known for his family- owned Rocky Mountain Restaurant Group's collection of award-winning eateries - Over Easy, Salsa Brava and Sonterra Grill. But what may have flown under the radar is the philanthropy projects that he and his wife, Liz, spearhead. For several years, they have raised money for the Pikes Peak Library District. This year, they turned their attention to the Trails and Open Space Coalition.

"The Colorado Springs community has been wonderful to our family and employees," Liz said at a recent reception, where the Prices presented a $10,798 check to TOSC.

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Wed, 24 May 2017 17:15:29 -0600
<![CDATA[On Food: Colorado Springs gets new French culinary center]]> http://gazette.com/on-food-colorado-springs-gets-new-french-culinary-center/article/1603638?custom_click=rss http://gazette.com/on-food-colorado-springs-gets-new-french-culinary-center/article/1603638?custom_click=rss

Blandine Brutel, owner of The French Kitchen Cooking Classes, continues to amaze in her quest to educate about all things French.

My introduction to this French-born lady was in 2008 when she operated Chez Blandine, a personal chef business until 2009. In 2010, she and a partner opened Wholly Crepe, a small eatery specializing in sweet and savory crepes in The Citadel mall. That short-lived endeavor lasted four months. Soon after Wholly Crepe closed, her husband's work took them and their three young daughters back to France.

When she returned to the Springs in 2012, she opened The French Kitchen Cooking Classes, limited to about six students, and taught in her home kitchen. She since has developed a large fan base, and her

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Wed, 24 May 2017 11:17:58 -0600
<![CDATA[Colorado Springs barbecue experts and award-winning cookbook authors give tips for smoking brisket]]> http://gazette.com/colorado-springs-barbecue-experts-and-award-winning-cookbook-authors-give-tips-for-smoking-brisket/article/1603639?custom_click=rss http://gazette.com/colorado-springs-barbecue-experts-and-award-winning-cookbook-authors-give-tips-for-smoking-brisket/article/1603639?custom_click=rss

With Memorial Day coming up, it's time to make a smoked beef brisket worth bragging about. And since we all know Texans are not shy about being a little boastful - all right, they're big on it - we turned to one who proudly knows his stuff and gave us some surefire tips for getting the most out of the meat.

Meet Chuck Frazier, a chef and co-owner, with chef Jodi Woodruff, of Colorado Springs Culinary Enthusiast cooking school.

"I've been smoking and barbecuing meat for more than 30 years, with most of that time in Texas," he said. "Therefore, my roots are in Texas-style barbecue."

He broke the process into six key steps.

- The meat: Select a good cut with a nice fat cap, which should be scored to allow the rub to

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Wed, 24 May 2017 11:13:11 -0600
<![CDATA[Colorado Springs chefs tell pros and cons of being career cooks]]> http://gazette.com/colorado-springs-chefs-tell-pros-and-cons-of-being-career-cooks/article/1603309?custom_click=rss http://gazette.com/colorado-springs-chefs-tell-pros-and-cons-of-being-career-cooks/article/1603309?custom_click=rss

Being a chef is glamorous, right? Look at all the TV shows that have cooks hopping the globe, dining in fancy restaurants or whipping up meals for movie stars. What a life!

Not really. Most toques are under constant pressure to deliver food fast without sacrificing quality. They're also dealing with no-shows (the dishwasher who called in sick - again), food delivery mistakes (where are the 30 pounds of shrimp for tonight's special?) and equipment failures (the oven pilot doesn't fire). They're standing 15 hours a day, lifting heavy items, and enduring cuts, burns, noise, heat, smoke and fumes - not to mention working evenings, weekends, holidays and almost any time when the rest of the world is not. It's a love-hate occupation.

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Fri, 19 May 2017 08:07:32 -0600
<![CDATA[UCCS food service betting they have the best blended burger]]> http://gazette.com/uccs-food-service-betting-they-have-the-best-blended-burger/article/1603220?custom_click=rss http://gazette.com/uccs-food-service-betting-they-have-the-best-blended-burger/article/1603220?custom_click=rss

The James Beard Blended Burger Project is back, and Mark Hayes is Johnny-on-the-spot with a new entry in this year's contest.

What's a Blended Burger Project, you ask? It's your best attempt to fortify a burger with delicious, nutritious mushrooms. Mushrooms are a popular meat alternative in veggie burgers, and they make sense as an additive to beef because they infuse it with moisture and a "meaty" flavor.

Contest rules specify that the patty blend must contain at least 25 percent fresh-chopped, cultivated mushrooms. It's a way to eat healthier and more sustainable meals that cut calories and sodium and still taste delicious.

This isn't the first try by Hayes, director of dining and hospitality services at the

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Wed, 17 May 2017 13:30:17 -0600
<![CDATA[Table Talk: Jake and Telly's Greek Taverna celebrates 20 years]]> http://gazette.com/table-talk-jake-and-tellys-greek-taverna-celebrates-20-years/article/1603260?custom_click=rss http://gazette.com/table-talk-jake-and-tellys-greek-taverna-celebrates-20-years/article/1603260?custom_click=rss

Jake Topakas, co-owner of Jake and Telly's Greek Taverna, 2616 W. Colorado Ave., recently put out a dazzling buffet in observance of the 20th anniversary of the eatery. The conversation starters were two lambs he roasted on a spit. The full Greek buffet held more than 40 different dishes including rotisserie chicken, souzoutkakia (baked meatballs in tomato sauce), spanakopita (spinach pie), hummus, tzatziki, dolmades, avgolemono (egg lemon soup) and pastitsio. There was a Greek band and dancers and, of course, plenty of ouzo for a festive vibe. Details: 633-0406, jakeandtellys.com.

The people have spoken

There were cuisines from 15 different countries featured at the Pikes Peak Chapter of the American Culinary Federation's

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Tue, 16 May 2017 16:39:52 -0600
<![CDATA[Colorado Springs has new ramen restaurant serving Asian comfort food]]> http://gazette.com/colorado-springs-has-new-ramen-restaurant-serving-asian-comfort-food/article/1602839?custom_click=rss http://gazette.com/colorado-springs-has-new-ramen-restaurant-serving-asian-comfort-food/article/1602839?custom_click=rss

There were plenty of happy slurpers at the recently opened Rooster's House of Ramen, 323 N. Tejon St. And why not? Who doesn't enjoy tucking into a steaming bowl of noodles, fresh veggies and pork belly? This may be the first eatery devoted to ramen, the classic comfort food of Japan, to come to Colorado Springs. We can thank Mark Henry, who won segments of Food Network's "Chopped" and "Cooks vs. Cons" last year. He has been a chef at several notable eateries, including Brother Luck Street Eats.

Henry has kept the Rooster's menu short and tasty.

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Fri, 12 May 2017 06:07:02 -0600
<![CDATA[Pikes Picks: Free chair massage for moms at Rico's]]> http://gazette.com/pikes-picks-free-chair-massage-for-moms-at-ricos/article/1602974?custom_click=rss http://gazette.com/pikes-picks-free-chair-massage-for-moms-at-ricos/article/1602974?custom_click=rss

If you've been a pain-in-the-neck to your mom for most of your life, here's your chance to make it up to her. Drop by Rico's Café & Wine Bar, 322 N. Tejon St., 1 to 4 p.m. Saturday and Sunday for a seven to 10-minute free chair massage. No purchase is necessary. Open to mothers of all ages.

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