Friday, June 17, 2016

Friday food and drink roundup

Posted By on Fri, Jun 17, 2016 at 3:07 PM

It's Friday. Many things are afoot in the local food and drink world in the coming days. Let's examine just a few of them:
click to enlarge 7797f9b9-8c6b-4bf9-9390-bbd5349113ae.jpg

• Today until 5 p.m., Ranch Foods Direct will host its inaugural Farm Stand Friday, wherein several of the store's featured vendors will be at tents and displays in front of and around the building. 

• On Sunday, honoring Father's Day, Distillery 291 will celebrate the release of Barrel No. 100 of its 291 Colorado Whiskey. The 15-gallon barrel has been aging for 16 months, making it the longest-aged whiskey yet released by 291. The distillery will open from noon to 6 p.m. for tasting, tours and bottle purchases. The Rocky Mountain Pie Company will guest-appear to serve a 291 Colorado Whiskey pie. Here's a descriptor courtesy distiller Michael Myers on this particular spirit:
Recently awarded the “Best American Rye Whiskey, No Age Statement,” at the 2016 World Whiskies Awards, 291 Colorado Whiskey is a traditional whiskey made from rye malt sour mash, aged in American White Oak deep-char barrels, and finished with toasted Aspen staves. It is sweet on the front and spicy in the middle with a sweet finish.

• Come Monday, June 20, the Ivywild area again is the spot to be, this time for The Pikes Peak Chapter of the American Culinary Federation (ACF) event, Dueling Knives, Episode 2: Battle the Broadmoor. It will run 8 to 11 p.m. at the Blue Star. Catch the following special menu ahead of showtime at 9 p.m.: Dueling_Knives_Episode_II__1_.pdf Once the knives come out, AspenPointe chef Brent Beavers (who defeated 2South chef Supansa Banker in April in Episode 1) will take on chef de cuisine of the Penrose Room at the Broadmoor Zach Ladwig. Stick around to watch the culinary carnage. 
click to enlarge It's all friendly until the knives come out. But healthy competition is what helps chefs push themselves and improve, says ACF president Nathan Dirngerger. - SHUTTERSTOCK
  • Shutterstock
  • It's all friendly until the knives come out. But healthy competition is what helps chefs push themselves and improve, says ACF president Nathan Dirngerger.


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