Matt and Tara Campbell, owners of Mountain Pie Co., have vastly expanded their meat pie production.

"I bought a new pie production machine from Australia, which allows me make up to 1,500 pies an hour," Matt said.

Tara added, "In saying that, though, I do think it's important to say that our pies are still made in very small batches by commercial standards. This equipment just allows us to continue using high-quality ingredients like Callicrate beef and pork, Colorado-grown unbleached natural flour and our signature all butter and sour cream crust, while staying competitive on price as we continue to grow as a business."

The machine cuts sheets of pastry to fit into pie tins, fills the pans with filling and tops the tin with another piece of pastry. A bonus for the Campbells since adding the new equipment is being able to make use of pastry trimmings.

"I can reroll the pastry trimmings on the sheeting machine to make what we call in New Zealand a 'bake,'" he said. "This is great for us since my pie dough is made with butter or cream cheese, which is expensive if it were not used."

The sheeting machine turns the pie trimmings into puff pastry. Matt makes a square, meat-filled pastry, which can be hand-held and eaten.

"I may call them puff pie or something like that," he said.

The Campbells prepare their pies and bakes in the USDA-inspected kitchen at Ranch Foods Direct food hub. Details: 650-7344,

New Middle Eastern market

Adam's Market, International Indo- Pak & Middle Eastern Groceries, 1822 Dominion Way, is the place to find fresh-cut Halal meats, veggies, a wide selection of frozen foods and spices galore. Prices are reasonable. The store, which opened two weeks ago, is named for owner Fahad Afeef's son. Call 598-9991.

Spot of tea

Mandalyn King made good on her last name by naming her organic, handcrafted tea blendsThe Queen's TEApothecary.

"I'm a stay -at-home mom and wanted to have a business that would fit with me and my children's schedule," she said. "For years, I grew up helping my mother in her garden. Decades later, I married a King and we relocated to Colorado Springs, where he deployed to Afghanistan one month after we moved into our first home. My mother came to help me out and we started on my first of four raised garden beds."

Along the way of traditional veggie gardening she started growing culinary and medicinal herbs and flowers, which led to combining the hand-dried florals into herbal infusions. Through experimentation, steeping and tasting, she found the best flavors and started blending those with others for their medicinal and supplemental properties. "While I'm able to grow many herbs, some ingredients, like tea, cannot be grown at our altitude," she said. "I get those from a certified organic distributor."


Dance like a lion

Colorado Asian Cultural Heritage Center Dragon and Lion Dance Troupe offers a summer camp for students age 6 and up to learn and perform the traditional art of Dragon & Chinese Lion Dancing. Classes will be noon to 2 p.m. Saturdays. Cost is $5. Details: Ellen Steinlein, 415-448-7374,,,

Summer break

The cafe and bakery at The French Kitchen Culinary Center, 4771 N. Academy Blvd., will be closed Sunday through June 25 for a vacation break. Cooking classes will still be operating. A one-year anniversary party is 1 to 6 p.m. Saturday with cooking demos, sales, drawings and crepes being prepared outside. Details: 528-6295,


Send tips about restaurant openings, closings and specials to, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney.

Food editor

Food writer for features life section and columnist for Go! Entertainment - Table Talk column

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