Monday, June 23, 2014

Supporting Springs Rescue Mission's culinary training program

Posted By on Mon, Jun 23, 2014 at 9:03 AM

Thursday night, I attended the final installment of the inaugural Springs Rescue Mission Pikes Peak Culinary Series, held at First Presbyterian Church.

It was the fourth meal in the monthly series that began March 20 at the Garden of the Gods Club and Resort, followed by April 17 at The Broadmoor and May 22 at The Club at Flying Horse. Generous donors paid $1,000 per person to attend all four functions; the funds go towards SRM's mission. 

Here's more information on the meal in this event flier from the evening:  PPCS-evening4.pdf
According to the agency (an Indy Give! beneficiary annually since 2011), SRM will serve 130,000 meals this year, not including Thanksgiving, Christmas and Easter meals, with peak months being October through April, when the shelter is open.

Due to this year's success, look for a follow-up series in 2015 on: February 12, March 12, April 9 and May 14.

My comped invite came courtesy of chef Tyler Peoples, formerly of the Briarhurst and 2 South Wine Bar, as well as The Warehouse, which he recently departed to take a position with the faith-based nonprofit. 

Peoples, along with a professional army of gentlemen (in recovery) that are currently in SRM's training program — somewhat of a social enterprise, in-line creativity and culinary wise with AspenPointe's program — put out an amazing meal, also spearheaded by SRM chefs Jeff Cook, (head chef) Bill McLaughlin and Mike Longo (formerly of Nana Longo's Italian Market).

I have a feeling that we'll likely be taking further looks into SRM's valuable social programming down the road in the Indy, but for now, here's a glimpse of the talent on display last night and creative capability of this strong chef crew and its students. 

click to enlarge From left to right: chefs Tyler Peoples, Bill McLaughlin, Mike Longo and Jeff Cook. - MATTHEW SCHNIPER
  • Matthew Schniper
  • From left to right: chefs Tyler Peoples, Bill McLaughlin, Mike Longo and Jeff Cook.

click to enlarge A sugar sculpture made by one of the resident culinary students. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A sugar sculpture made by one of the resident culinary students.
click to enlarge Springs Rescue Mission CEO Larry Yonker, presenting on the organization's culinary training program. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Springs Rescue Mission CEO Larry Yonker, presenting on the organization's culinary training program.
click to enlarge The stuffed artichoke with salmon, crab, roe mousseline and micro greens. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The stuffed artichoke with salmon, crab, roe mousseline and micro greens.
click to enlarge Port wine poached Bosc pear salad with arugula, pear vinaigrette, candied walnuts and gorgonzola. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Port wine poached Bosc pear salad with arugula, pear vinaigrette, candied walnuts and gorgonzola.
click to enlarge Rogue River blackberry sorbet from the Colorado Creamery. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Rogue River blackberry sorbet from the Colorado Creamery.
click to enlarge Colorado lamb chops, New Mexico red chile cream, shittake mushrooms, asparagus, garlic and 10-year-aged cheddar mashed potatoes. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Colorado lamb chops, New Mexico red chile cream, shittake mushrooms, asparagus, garlic and 10-year-aged cheddar mashed potatoes.
click to enlarge The caramel macchiato cheescake coffee tuile with spun sugar and cardamom cream. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The caramel macchiato cheescake coffee tuile with spun sugar and cardamom cream.

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