Friday, February 8, 2013

Vegans, veggies and brews

Posted By on Fri, Feb 8, 2013 at 1:01 PM

Friday food roundup, go!

• Just in from Focus on the Beer's Eric Steen: Another Pint will sadly shut down as of this weekend. The Gleneagle outfit's superior tap selection, just featured in our Bites guide, will be missed on the north side.

Another Pint
  • Tony and Stephanie Hockemeyer sadly have to say goodbye to Another Pint.

• New-to-town vegan lifestyle coach and author JL Fields will offer a three-part class throughout March titled "Beyond Meatless Mondays with JL: Diving Deeper into Plant-Based Living." Everything you need to know about it can be found in this attachment: Beyond_Meatless_Mondays_March_2013.pdf

The Parked Pierogi recently added a monthly five-course wine- or beer-paired dinner, plus a new vegetarian menu to its offerings. Here's a look at that menu: Vegetarian_MENU_11.27.pdf

• Marketing director Jessica Barsotti of the Craftwood Inn says the restaurant's Saturday, Feb. 23 Gunfighter wines and Selby Winery guest event will be "THE WINE DINNER to be at in February," featuring 3Finger Wine Company winemaker Michael Loykasek and Selby winemaker Susie Selby. Performing her job with further gusto, Barsotti remarks that this is "one of the best menus from Brother [Luck] I've seen yet!" You be the judge: Selby_Dinner_022313.pdf

• And in a similar vein of unavoidably self-promotional forewarned awesomeness, chef Victor Matthews of The Black Bear says he has the honor of hosting "Austrian genius" Martin Arndorfer for a five-course wine dinner on Sunday, March 10. (Registration can be done through Coaltrain Wine & Spirits.)

Matthews says he's still finalizing his menu, but it should look something like this:

Course 1. Fresh Shucked Oysters and American Sturgeon Caviar with Roasted Red Pepper Oil.

Course 2. Lobster Consomme with Crab Gelee.

Course 3. Hearts of Palm and Austrian Cheeses with Olive Oil Poached Tomato and Arndorfer Riesling Vinaigrette (we made artisan white wine vinegar out of his wine)

Course 4. Jaeger Schnitzel (pounded breaded veal with mushroom cream sauce on white truffle mash).

Course 5. Individual homemade cherry tarts with ice cream of Cassis.

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