<![CDATA[Colorado Springs Gazette RSS - teresa%20farney]]> http://gazette.com/rss/teresa%20farney Thu, 02 Jul 2015 17:19:44 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Well-known Colorado Springs chef bowing out after long career]]> http://gazette.com/well-known-colorado-springs-chef-bowing-out-after-long-career/article/1554818?custom_click=rss http://gazette.com/well-known-colorado-springs-chef-bowing-out-after-long-career/article/1554818?custom_click=rss

Lawrence "Chip" Johnson has hung up his knife roll.

The former owner and executive chef of The Warehouse Restaurant and Gallery, 25 W. Cimmarron St., announced via email June 23 at 6:20 p.m., "I am departing The Warehouse and retiring from the restaurant business effective immediately."

Who can blame him? He's been a chef or owner for 40 years. He was the force behind "Colorado Cuisine," using locally sourced foods before it was trendy. His menus always featured wild game from Colorado fields and streams. And don't even get me started on all the awards he has earned over the years. There will be a void in the culinary scene with Johnson's departure.



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Lawrence "Chip" Johnson has hung up his knife roll.

The former owner and executive chef of The Warehouse Restaurant and Gallery, 25 W. Cimmarron St., announced via email June 23 at 6:20 p.m., "I am departing The Warehouse and retiring from the restaurant business effective immediately."

Who can blame him? He's been a chef or owner for 40 years. He was the force behind "Colorado Cuisine," using locally sourced foods before it was trendy. His menus always featured wild game from Colorado fields and streams. And don't even get me started on all the awards he has earned over the years. There will be a void in the culinary scene with Johnson's departure.

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Thu, 02 Jul 2015 13:13:11 -0600
<![CDATA[S'mores get new flavors with varied ingredients]]> http://gazette.com/smores-get-new-flavors-with-varied-ingredients/article/1554695?custom_click=rss http://gazette.com/smores-get-new-flavors-with-varied-ingredients/article/1554695?custom_click=rss

That gooey, chocolatey, crunchy, quintessential American campfire treat is getting a makeover.

S'mores are turning up in unexpected sweet settings and savory dishes and even being transformed into adult beverages.

Think Lemon Meringue Pie S'mores, made with lemon curd (homemade or store-bought), roasted vanilla marshmallows and graham crackers. And Salty Caramel Bacon S'mores - consisting of crisp bacon, chocolate with salted caramel and marshmallows sandwiched between graham crackers.

While you're going rogue, who says you need to use graham crackers? Give s'mores a savory riff on Insalata Caprese, using wheat crackers and sandwich slices of mozzarella and tomatoes with basil leaves between the wheat numbers.



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That gooey, chocolatey, crunchy, quintessential American campfire treat is getting a makeover.

S'mores are turning up in unexpected sweet settings and savory dishes and even being transformed into adult beverages.

Think Lemon Meringue Pie S'mores, made with lemon curd (homemade or store-bought), roasted vanilla marshmallows and graham crackers. And Salty Caramel Bacon S'mores - consisting of crisp bacon, chocolate with salted caramel and marshmallows sandwiched between graham crackers.

While you're going rogue, who says you need to use graham crackers? Give s'mores a savory riff on Insalata Caprese, using wheat crackers and sandwich slices of mozzarella and tomatoes with basil leaves between the wheat numbers.

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Wed, 01 Jul 2015 10:19:43 -0600
<![CDATA[Eat well: Asian hot pots bring loads of veggies to the dining table]]> http://gazette.com/eat-well-asian-hot-pots-bring-loads-of-veggies-to-the-dining-table/article/1554722?custom_click=rss http://gazette.com/eat-well-asian-hot-pots-bring-loads-of-veggies-to-the-dining-table/article/1554722?custom_click=rss

Andrew Zimmern is obsessed with Asian hot pot meals. This I learned during his cooking demonstration, Amazing Asian Hot Pots, at the Food & Wine Classic in Aspen, held the third weekend in June.

Zimmern is likely best known for "Bizarre Foods with Andrew Zimmern," which has aired on Travel Channel since 2006. The show also has morphed into other series that he has hosted.

Hot pot refers to East Asian stews that start in a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. The cooked food usually is eaten with a dipping sauce.

"This is super healthy," he said, "like I took the skin off the chicken. It's

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]]> Andrew Zimmern is obsessed with Asian hot pot meals. This I learned during his cooking demonstration, Amazing Asian Hot Pots, at the Food & Wine Classic in Aspen, held the third weekend in June.

Zimmern is likely best known for "Bizarre Foods with Andrew Zimmern," which has aired on Travel Channel since 2006. The show also has morphed into other series that he has hosted.

Hot pot refers to East Asian stews that start in a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. The cooked food usually is eaten with a dipping sauce.

"This is super healthy," he said, "like I took the skin off the chicken. It's]]> Tue, 30 Jun 2015 04:10:18 -0600 <![CDATA[The Winery at Pikes Peak in Cascade serves light lunches, sweets, espresso and wine]]> http://gazette.com/the-winery-at-pikes-peak-in-cascade-serves-light-lunches-sweets-espresso-and-wine/article/1554492?custom_click=rss http://gazette.com/the-winery-at-pikes-peak-in-cascade-serves-light-lunches-sweets-espresso-and-wine/article/1554492?custom_click=rss

On our recent return from the Food & Wine Classic in Aspen we planned to drop in at The Wines of Colorado in Cascade for lunch. The place was hopping. And for good reason. The food is always great and the patio by the bubbling creek relaxing.

But for us, lunch at Marv Parliament's popular eatery was not destined to come to fruition. After all it was Father's Day Sunday and, although we got a table quickly, the waiter informed us that they were not going to take any more meal orders for about a half-hour. The kitchen was too backed up and they needed time to get caught up. When we decided not to wait, Parliament suggested we check out the deli at The Winery at Pikes Peak, which he also owns with his wife, Francie.

"The lunch



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On our recent return from the Food & Wine Classic in Aspen we planned to drop in at The Wines of Colorado in Cascade for lunch. The place was hopping. And for good reason. The food is always great and the patio by the bubbling creek relaxing.

But for us, lunch at Marv Parliament's popular eatery was not destined to come to fruition. After all it was Father's Day Sunday and, although we got a table quickly, the waiter informed us that they were not going to take any more meal orders for about a half-hour. The kitchen was too backed up and they needed time to get caught up. When we decided not to wait, Parliament suggested we check out the deli at The Winery at Pikes Peak, which he also owns with his wife, Francie.

"The lunch

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Fri, 26 Jun 2015 09:37:20 -0600
<![CDATA[On Food: Colorado Springs has several new ways to enjoy sipping and learning about wine]]> http://gazette.com/on-food-colorado-springs-has-several-new-ways-to-enjoy-sipping-and-learning-about-wine/article/1554236?custom_click=rss http://gazette.com/on-food-colorado-springs-has-several-new-ways-to-enjoy-sipping-and-learning-about-wine/article/1554236?custom_click=rss

I thought I knew a lot about wine, but the past several weeks have been a journey into new territory. I enjoyed a unique wine-pairing dinner hosted by the authors of a new blog. I learned how to make a blended wine at a new wine lovers club. And I was introduced to a new wine being marketed in the U.S.

The blog, which is called 2chefsandawineguy.com, comes from the International Wine & Spirits Guild. The two chefs are Sherrie Robbins and Jocelyne Fay. The wine guy is Claude Robbins. Sherrie and Claude own the Denver-based International Wine & Spirits Guild, where Claude is the principal wine instructor. Sherrie heads up the guild's culinary team, which includes Fay, who is from Colorado Springs.

The blog is about food and



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I thought I knew a lot about wine, but the past several weeks have been a journey into new territory. I enjoyed a unique wine-pairing dinner hosted by the authors of a new blog. I learned how to make a blended wine at a new wine lovers club. And I was introduced to a new wine being marketed in the U.S.

The blog, which is called 2chefsandawineguy.com, comes from the International Wine & Spirits Guild. The two chefs are Sherrie Robbins and Jocelyne Fay. The wine guy is Claude Robbins. Sherrie and Claude own the Denver-based International Wine & Spirits Guild, where Claude is the principal wine instructor. Sherrie heads up the guild's culinary team, which includes Fay, who is from Colorado Springs.

The blog is about food and

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Wed, 24 Jun 2015 10:17:16 -0600
<![CDATA[Bloody Mary bars brings out the creative side for a personalized cocktail]]> http://gazette.com/bloody-mary-bars-brings-out-the-creative-side-for-a-personalized-cocktail/article/1554235?custom_click=rss http://gazette.com/bloody-mary-bars-brings-out-the-creative-side-for-a-personalized-cocktail/article/1554235?custom_click=rss

It's Sunday. It's midmorning and you're just getting out of bed. You're hungry and thirsty. What better excuse to stretch out the day with brunch and a tall, cold bloody mary?

Most eateries offer the tomato-based drink with their own flourishes, but some realize that folks really like to make and garnish their own. And so was born the bloody ary bar.

Randall Price, owner of the Rocky Mountain Restaurant Group - which includes two Over Easy, A Daytime Eatery restaurants - threw away the idea of forcing diners to enjoy only one bloody mary option. He has a tricked-out bloody mary bar where you can mix and match what you want.

It's a buffet where you can load up your glass with whatever combination of treats you'd like to



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It's Sunday. It's midmorning and you're just getting out of bed. You're hungry and thirsty. What better excuse to stretch out the day with brunch and a tall, cold bloody mary?

Most eateries offer the tomato-based drink with their own flourishes, but some realize that folks really like to make and garnish their own. And so was born the bloody ary bar.

Randall Price, owner of the Rocky Mountain Restaurant Group - which includes two Over Easy, A Daytime Eatery restaurants - threw away the idea of forcing diners to enjoy only one bloody mary option. He has a tricked-out bloody mary bar where you can mix and match what you want.

It's a buffet where you can load up your glass with whatever combination of treats you'd like to

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Wed, 24 Jun 2015 10:16:14 -0600
<![CDATA[Colorado Springs café and bakery featuring gluten-free foods continues to grow]]> http://gazette.com/colorado-springs-caf-and-bakery-featuring-gluten-free-foods-continues-to-grow/article/1554006?custom_click=rss http://gazette.com/colorado-springs-caf-and-bakery-featuring-gluten-free-foods-continues-to-grow/article/1554006?custom_click=rss

Michelle Marx and Turu Eurich, the mother-daughter team who own Coquette's Bistro & Bakery, 321 N. Tejon St., can't keep up with demand for their gluten-free baked goods. In the five years they have been in business they expanded their original crêperie restaurant in Manitou Springs to accommodate the amount of breads and sweets they were baking and to expand their bistro menu offerings. No sooner had they done that than they realized they needed a separate location with even more space for the bakery operation. So they leased a place to house their commercial bakery. Last year they took a big plunge and moved the bistro into a larger restaurant space downtown. A few months ago they acquired more footage next door to their downtown



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Michelle Marx and Turu Eurich, the mother-daughter team who own Coquette's Bistro & Bakery, 321 N. Tejon St., can't keep up with demand for their gluten-free baked goods. In the five years they have been in business they expanded their original crêperie restaurant in Manitou Springs to accommodate the amount of breads and sweets they were baking and to expand their bistro menu offerings. No sooner had they done that than they realized they needed a separate location with even more space for the bakery operation. So they leased a place to house their commercial bakery. Last year they took a big plunge and moved the bistro into a larger restaurant space downtown. A few months ago they acquired more footage next door to their downtown

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Thu, 18 Jun 2015 11:22:54 -0600
<![CDATA[Colorado Springs retired military dads cook up new food-related businesses]]> http://gazette.com/colorado-springs-retired-military-dads-cook-up-new-food-related-businesses/article/1553922?custom_click=rss http://gazette.com/colorado-springs-retired-military-dads-cook-up-new-food-related-businesses/article/1553922?custom_click=rss

With a trio of distinct, tasty products, three local military veterans have built businesses in the years after serving their country. This Father's Day, we'd like to honor these dads and the products - pizza, hot sauce and soda pop - that paved the way for their new careers.

Pizza, please

David Brackett, a retired U.S. Air Force colonel and fighter pilot, opened Pizzeria Rustica in May 2008 in Old Colorado City. He had several assignments in his 31-year military career that took him and his wife, Laura, around the world. The couple spent 14 years in Europe. When they eventually settled in Colorado Springs, they yearned for the wood-fired pizza they had grown to love while traveling in Italy. So David and Laura set out



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With a trio of distinct, tasty products, three local military veterans have built businesses in the years after serving their country. This Father's Day, we'd like to honor these dads and the products - pizza, hot sauce and soda pop - that paved the way for their new careers.

Pizza, please

David Brackett, a retired U.S. Air Force colonel and fighter pilot, opened Pizzeria Rustica in May 2008 in Old Colorado City. He had several assignments in his 31-year military career that took him and his wife, Laura, around the world. The couple spent 14 years in Europe. When they eventually settled in Colorado Springs, they yearned for the wood-fired pizza they had grown to love while traveling in Italy. So David and Laura set out

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Wed, 17 Jun 2015 12:01:46 -0600
<![CDATA[Eat well: Drink milk to celebrate National Dairy Month]]> http://gazette.com/eat-well-drink-milk-to-celebrate-national-dairy-month/article/1553841?custom_click=rss http://gazette.com/eat-well-drink-milk-to-celebrate-national-dairy-month/article/1553841?custom_click=rss

Did you know that Colorado ranks third in the nation for milk production? Or that the state's dairies produced 2.9 billion pounds of milk in 2012?

Those statistics, courtesy of the Western Dairy Association, signal a whole lot of milk for drinking. They also signal an abundance of calcium- and protein-rich foods such as yogurt and cheese that are created from milk.

Since June is National Dairy Month and the ideal time to celebrate the 100-year anniversary of the National Dairy Council, let's take a moment to pay homage to dairy cows and acknowledge the nutritional powerhouse found in a glass of milk.



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Did you know that Colorado ranks third in the nation for milk production? Or that the state's dairies produced 2.9 billion pounds of milk in 2012?

Those statistics, courtesy of the Western Dairy Association, signal a whole lot of milk for drinking. They also signal an abundance of calcium- and protein-rich foods such as yogurt and cheese that are created from milk.

Since June is National Dairy Month and the ideal time to celebrate the 100-year anniversary of the National Dairy Council, let's take a moment to pay homage to dairy cows and acknowledge the nutritional powerhouse found in a glass of milk.

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Tue, 16 Jun 2015 12:43:53 -0600