Oskar Blues Fooderies, the purveyors of handcrafted food to pair with Oskar Blues Brewery’s craft beer, will open a joint restaurant and beer bar in the historic DeGraff Building located in the heart of Downtown Colorado Springs.
The new concept will occupy 15,000 square feet on two levels. The restaurant space, located on the street level, will feature the southern-inspired specialties Oskar Blues Fooderies are known for, bringing the low country to the high country, including slow smoked locally sourced meats, grilled burgers, New Orleans style grilled oysters and seafood. On tap they will feature 43 craft beers from around the country including Oskar Blues Brewery’s staples and limited release beers.
Oskar Blues lower level entertainment grotto will feature 2 underground bocce courts, slightly mic-ed singer song writer stage and private party friendly lounge. It will also feature on tap, Oskar Blues Brewery favorites and craft breweries from around the country. “We are looking forward to showing off this piece of Colorado Springs history dating back to the gold rush of the late 1800s.” says Jason Rogers Chef and Partner of Oskar Blues Fooderies. “I can’t wait to sip a barrel aged beer, eat smoked meats and kick back in the grotto”
Along with expanding into the lower level of the building Oskar Blues plans to focus on the outdoor back patio with a social fire pit, ping pong, corn hole and chill area. “The back patio is a great place to enjoy the outdoors while spending time with family and friends. With the roll up doors and shared energy from the restaurant, the patio space will be a good getaway.” stated, Anita Gray, Oskar Blues Fooderies operating partner and regional district manager.
“We are thrilled to welcome Oskar Blues Fooderies to the downtown Colorado Springs market,” commented Susan Edmondson, president and CEO of the Colorado Springs Downtown Partnership, noting the restaurant is expected to create 75 new jobs in the Springs area. “Oskar Blues is a renowned employer, with strong benefits and a coveted company culture. It is a good opportunity for both the restaurant and for the Springs. Their presence builds on our downtown’s reputation for great food, award-winning craft beer and a fun, welcoming vibe.”
Oskar Blues Fooderies is due to open their third CHUBurger this winter in the hot RiNo district of Denver. Along with expanding the killer burger joint, their home grown coffee roasting operation, Hotbox Roasters, will open next door, serving up tasty doughnuts and world class espresso.
The Colorado Springs space, located at 118 N. Tejon Street DeGraff Building, will open summer 2017 and hours are 11 AM to 12 AM Monday through Friday, with brunch beginning a bit earlier each weekend.
I wanted to reach out and correct the notion that there’s a conflict of interest in the MSC business model.
The MSC does not set the sustainable fishing standard by itself. Our standards were developed through consultation with the fishing industry, scientists, conservation groups, experts and stakeholders. These standards detail the requirements for fisheries to be certified as sustainable. Fisheries and seafood businesses voluntarily seek certification against the standards. To ensure that certification is credible and robust, assessment to our standards is carried out by independent, third party assessment bodies. The MSC does not do the assessments; does not make the decision whether or not the fishery is certified sustainable; and does not receive any money from the fisheries for their assessment/certification.
The MSC does charge companies a licensing fee to use the blue MSC ecolabel on consumer facing products. However, certified fisheries can use the trademark to promote their achievement of certification free of charge. It is also important to note that, while the MSC receives no payment from fisheries, MSC certified fisheries do make a considerable financial commitment and contribution to becoming MSC certified. For example, they must pay independent certification bodies to carry out assessments to the MSC Fisheries Standard, and employ staff / scientists to ensure that the requirements of the MSC Standard are met.
MSC labeled products can be traced back to fisheries that have been independently certified as sustainable. These fisheries are ensuring that the fish populations and the ecosystems on which they depend remain healthy and productive, now and in the future.
As more consumers, restaurants, retailers and processors choose MSC certified seafood, other fisheries are encouraged into assessment. Many make improvements in the way they fish the oceans in order to achieve certification. This is where real and lasting change can be delivered.
As supplies of sustainable seafood continue to grow, market awareness, demand and commitments to sustainable sourcing also increase. We hope this expanding cycle of supply and demand will ultimately lead to sustainable seafood becoming the norm.
COLORADO SPRINGS – University of Colorado, Colorado Springs (UCCS) students can now enjoy seafood at The Lodge and Roaring Fork dining centers knowing that their choices support fishermen and fisherwomen who are working hard to meet the world’s most rigorous standard for sustainable fishing.
In September, UCCS became the first university in Colorado, and one of 31 institutions of higher education in North America, to lead the way in committing to serving Marine Stewardship Council (MSC) certified seafood in its dining centers.
“The vision of UCCS Dining and Hospitality Services is to be a recognized leader in service delivery and food sustainability,” said Polly Moorman, Marketing Manager, University of Colorado, Colorado Springs. “The MSC third-party certification recognizes our commitment to sustainability and brings a level of confidence to our students.”
The Marine Stewardship Council is an international non-profit organization, established to safeguard seafood supplies for the future. Recognized as the world’s leading certification program for sustainable, wild-caught seafood, the MSC works with leaders within the fishing industry and seafood sector to create a more sustainable seafood market.
All MSC certified seafood is labeled, letting students know that what they are eating is sustainably caught. The MSC ecolabel on a seafood product means that it is sourced from a sustainable and well-managed fishery and is traceable from ocean to plate. Close to 10 percent of the annual global harvest of wild-capture fisheries are MSC certified.
“We congratulate the University of Colorado, Colorado Springs on attaining MSC certification and serving sustainable seafood to students, staff and faculty on campus,” said Brian Perkins, MSC regional director, Americas. “As the first university in Colorado to earn MSC certification, UCCS is leading the way in contributing to the health of the world’s oceans for future generations.”
The MSC certification is just one of several initiatives led by UCCS Dining and Hospitality Services to increase sustainability. UCCS Dining and Hospitality Services is committed to making well-thought out, strategic choices in purchasing and operational decision-making with the goal of not compromising the ability of future generations to meet their needs, which include: Organic, Rainforest certified coffee roasted in Denver, along with single origin Kenyan Coffee from the Harambee Foundation; Antibiotic-free chicken and beef from Red Bird, Coleman, Ranch Foods Direct, and Frontier Valley Meats; the new Roaring Fork Dining Hall will be certified LEED Gold; and perishable food is donated to the Colorado Springs Food Rescue.
For more information about UCCS Dining and Hospitality Services sustainable practices visit: http://www.uccs.edu/diningservices/sustainability.html
Big thanks to Pueblo's Milberger Farms at Peppe's this year for supplying the pumpkins in support of Venetucci Farm! The severe hail damage this year took a toll on the Venetucci Farm's crops, and they need your help more than ever. When you buy a bottle of Venetucci Pumpkin Ale (VPA), you're rewarding yourself with a beer crafted with local pumpkins from one farm supporting another - 100% of the profits go back to the oldest working farm in Colorado Springs. Local ingredients and local love, the Bristol way.Focus on the Beer and the Independent got a early peek at this year's preparations:
City Council legalized farm stands in Colorado Springs this week after a near-unanimous vote. The only dissenter was Helen Collins of District 4, who described the ordinance designed to bring the city up to speed with state law as “a waste of time.” Luckily for local food advocates, her opposition didn’t waste much time holding up the otherwise uncontroversial measure aimed at empowering citizens to sell veggies and other homemade food items from their own yards.
Councilor Jill Gaebler brought the ordinance to her colleagues at the recommendation of the Food Policy Advisory Board — a year-old city/county board convened to study local food sovereignty in a region that trucks in close to all the food it eats from out of state. This measure, nearly identical to one Denver passed in 2014, was the board’s top priority because of how simple and rewarding it may be for the community.
The ordinance expands the home occupation permit to include cottage foods — a category defined by a 2012 state law that gave people the right to produce and sell certain non-perishable homemade foods without a commercial license. It includes canned and pickled veggies, jams, jellies, honey, breads, teas and all sorts of other goodies that pretty much won’t get you sick if you’re equipped with eyes, a nose and a brain.
The fine print contains some details that all would-be farm standers should know: get permitted through the planning department for a one time fee of $60; to sell from a farm stand, take the food safety course offered through the El Paso County Health Department; only set up your stand between dawn and dusk from April to November; don’t block traffic; be kind to your neighbors.
Councilor Gaebler heralded the measure as a victory for not only personal liberty and private property rights, but for good old-fashioned, neighbor-to-neighbor community building.
We’ll say cheers with some homegrown tea to that!
1. We are not going into a partnership with Local Relic as they have offered to buy Carter Payne and we will not go into that relationship as tenants. Additionally, we feel we could potentially hold Local Relic back as the CSPM has not raised the funds to be a good partner.Regarding that board evolution, Khoury also confirmed that Edie Crawford (former arts editor for the Indy, now community development liaison for Cottonwood) has joined up as the board secretary. That leaves Scott Harvey, Mike Callicrate, Kady Hommel and Khoury comprising the remainder of the board, with original members Sally Davis and Dave Anderson now having stepped away. (It's worth noting that some folks felt Ranch Foods Direct and pals were over-represented on the former board; will anyone feel Cottonwood now is?)
2. We will not be opening by Labor Day, nor will we be at Carter Payne.
3. As our board evolves, the opportunity for significant funding may increase, giving us the opportunity to do a real estate deal where the market has ownership and will possibly have a permanent location.
4. No timeline as of now for any movement until we secure funding, but feeling hopeful that we will have a breakthrough.