July 19, 2013 Updated: July 19, 2013 at 10:35 am
When you're in Denver, plan to take in some new offerings.
First up, the Red Dragon oven is the only Japanese oven in the U.S. It's a requirement for making the multi-layered Baumkuchen, a Euro-Asian dessert that originated in Germany. The Japanese perfected the method of cooking layers of cake on a rotating spit. Heather Alcott, a Denver entrepreneur who lived in Asia, discovered Japan's best-kept secret, which is also called the baum cake. It took two years, but she got the oven shipped to Denver and opened Glaze at 1160 Madison St. There she cranks out the unique cakes that can have as many as 21 layers. The rotisserie Red Dragon oven is fiery red, about the size of a small sedan, and is housed in a glass enclosure in the front of the store. It's amazing to watch the cake layers being made and baked. They are even better to eat. Call 1-720-387-7890. Visit glazebaumcakes.com.
Next up, Edge restaurant in the Four Seasons Hotel, 1111 14th St. in Denver, offers 15 salads for $15 or under, that are served in 15 minutes. Handy to know if you're in a rush to catch a performance at The Denver Center for Performing Arts, which is directly across the street from the restaurant. If you have more time, plan to attend one of the weekly grilling classes with Simon Purvis, executive chef of the eatery, at 6:30 p.m. Thursdays, through Sept. 26. For $40 per person, you get a well cocktail, draft beer or house wine; food from the grill; an Edge spice rub to take home; and one specialty ingredient used in the class. Complimentary valet parking available for all Edge restaurant guests. Call 1-303-389-3343. Visit edgerestaurantdenver.com.
Here's an event worth waiting all year for: Cheyenne Village Low Country-style Shrimp Boil at the Poolside at the Country Club of Colorado, 125 Clubhouse Drive, 6:30 p.m. Friday. For $75 per person you get shrimp, potatoes, corn on the cob, bread, salads and dessert, which is s'mores you make at the fire pit on the beach. Call 572-7488. Visit cheyennevillage.org.
Jump on this
The second Kangaroo Coffee, 720 S. Eighth St., is scheduled for a grand opening on Aug. 12 with free coffee all day. The original coffee shop is located at 434 W. Fillmore St. and was opened by D.J. and Rue Lyon in August 2012.
Calling all superhero fans to the Melting Pot, 30-A E. Pikes Peak Ave., noon to 3:30 p.m. Sunday, where Catwoman and Batman will be holding court. Dress up as your favorite hero and plan to party. For $29.95 per adult and $26.95 per child under 12, you get a cheese fondue, entre?fondue and Cookies n' Cream Chocolate Fondue or Flaming Turtle for dessert. Call 385-0300. Visit meltingpot.com/coloradosprings.
Cook with the chef
The Picnic Basket, 1701 S. Eighth St., offers hands-on cooking classes with their chefs. Class start at 6 p.m. Cost is $79 per person. Call 635-0200. Email email@example.com. Visit bestcaterer.net. Here's a look at a few of the classes:
- Aug. 6 - Al Fresco dining, recipes for summer produce
- Oct. 8 - Soups and Stocks
- Oct. 15 - Haute Appetizers
- Oct. 17 - Cutting Edge Desserts
"KVOR Table Talk"
Guests on the "KVOR Table Talk" radio show, 2 to 3 p.m. Saturdays on 740 AM.
- Heather Robinson, general manager of Phantom Canyon Brewing Co., 2 E. Pikes Peak Ave., talks about the expanded brewery and dining room, rooftop patio and new menu. Call 635-1800. Visit phantomcanyon.com.
- Theresa Preston, owner of My Handle Bar, talks about the new city tour business in which guests ride on a 16-passenger party bike to visit food and drink establishments. Call 233-4553. Visit myhandlebar.com.
- John Reinecke, owner of Loco Bean Coffee Drive-Thru, 4797 Barnes Road, talks about his new family-owned business. A Colorado Springs native, he has worked in the hospitality industry in Las Vegas for Fortune 500 companies. He plans to build a coffee shop empire. He sources his coffee from Serranos Coffee. Call 321-5638. Visit locobean coffee.com.
Send tips about restaurant openings, closings, menu changes and food specials to firstname.lastname@example.org, 636-0271, Twitter @tffoodie or Facebook Teresa Farney.