Building3 Coffee RoastersTickets, $25 to $28, get you an event bag with Crawl schwag, plus entry to each place, which includes a drink or chocolate sample plus a short presentation. Also, each ticket comes with a free passport from The Passport Program, "a $20 value that provides two-for-one drinks at 34 local boozy venues around Colorado Springs, or 24 local coffee venues in Denver."
Copper Kettle Coffee
Nourish Organic Juice
Ohana Kava Bar
Peak Place Coffeehouse
The Principal's Office
Story Coffee Co.
SwitchBack Coffee Roasters
Wild Goose Meeting House
The shops do not pay a participation fee unless they are interested in event sponsorship, and they receive a good deal of press promotion, local and national industry exposure, social media buzz before/during/after the event, and typically at least 5-20 new customers in exchange for the approximately 1-2 hours of hosting time and samples for each attendee. Check out the "Investment/ROI" section at the top of this page for more info on that.That page, if you are too fussy to click the link, estimates this much return for shops:
Let’s be conservative, and say you gain 10 new year-round customers that visit once a week. That’s at least $3,000. Add another 15 individuals that start frequently 1 time a month more. That’s another $1,000. ...So, that's the rough money trail. If you're still interested on hitting this particular coffee trail, get your tickets here.
After getting calls and emails over the weekend, the Indy has more information to share about the situation at Venetucci.
First is that Peterson Air Force Base, the primary suspected source of this contamination, has pledged $108,000 to supplying the most affected residents with bottled water until a more permanent treatment plan gets finalized. The select recipients include Venetucci Farm which got its first shipment on Friday. But, the bottled water is enough for the humans — but not the plants or animals — to drink.
Second is that people are pissed.
Brittany McCulloch, who puts in hours at Venetucci in exchange for produce, wrote to the Indy expressing discontent with PPCF’s decision. “To ‘suspend sales and distribution’ of the produce changes not just my dinner plate, but my life,” she said. “We are informed consumers: [farm manager Susan Gordon] has been clear and upfront about the water situation. With this information, we made the choice to continue eating Venetucci produce. Yet now, a few people have taken away our ability to choose for ourselves.”
A farm share member for 7 years, Amanda Gaden shares the sentiment. “We were, as members, fully aware of the situation, and had all the information presented to us as you got it - with the option to cancel our membership,” she wrote to Gordon. “And we didn't, for a whole host of reasons, all made by consenting and conscientious adults.”
And third is that jury’s still out on the beer front.
Bristol Brewing Co. marketing coordinator Steve Oliveri says the brewery will await test results too as it eyes its annual fall harvest of gourds for its highly popular Venetucci Pumpkin Ale.
He says the brewery harvested in the first week of October last year, so there’s plenty of time between now and then to figure out a strategy should the brewery need to replace its pumpkin source. Either way, he says the brewery remains committed to supporting the farm as part of its Community Ales series.
Bristol co-hosted a volunteer weeding session this past Saturday at the farm, which will be followed by more similar events. He says even if the pumpkins can’t be used for consumption, the farm can still grow them to be given away to children for jack-o’-lanterns come October.
The biggest and oldest working farm in the city will have to leave its produce in the dirt to rot for the rest of this growing season due to uncertainty around contamination of the groundwater.
A press release from Pikes Peak Community Foundation on Friday afternoon announced that Venetucci Farm won't be selling or distributing anything until results from testing its water, soil and veggies come back. That won't happen for another month or two, hence the precautionary measure, according to PPCF CEO Gary Butterworth. "We wanted to take an abundance of caution," he told the Indy, adding that the nearly 200-acre heritage farm "is still an asset we can utilize in some fashion."
It’s unclear, at this point, whether vegetables uptake the contaminant.
But it is clear that the suspension will be a painful blow to everyone who looks to Venetucci for fresh, local food (which they've been reliably providing since 1936.)
Natalie Seales, manager of the Colorado Farm and Art Market where Venetucci has been vending for years, is disappointed that “all this produce is going to waste when it should be feeding the community.” Since July 6, Venetucci made $600 sales under the Double Up Food Bucks Program which lets food stamp recipients double their benefits. And considering the market is a co-op, losing that will hurt not just Venetucci farmers and customers, but all the other vendors too.
Due to exciting developments we are postponing this event. We will let you know our rescheduled date as soon as we can.We'll update this posting as soon as we hear word from Khoury on exactly what these developments are.
“We’re excited about offering our students, faculty, staff and guests fresh, quality choices as well as supporting our local business community,” said PPCC President Lance Bolton.
The new food provider, Rue Lyon, had been the majority owner of Kangaroo Coffee. She plans to serve a variety of hot and cold sandwiches, soups, salads and snacks.
“I want to have outstanding food and a hip social space where students will want to relax and enjoy,” Lyon said.
Lyon says she will source local and regional ingredients whenever possible. She also plans to employ PPCC culinary students for special events and even foresees integrating business students, creating an environment to teach what it takes to run a small business.
Both concession areas are currently closed for renovation. The Centennial Campus concessions will open the week of July 11 and the Rampart Range on the week of July 18.
But Lyon sees this as a long-term evolutionary process, and will be making small adjustments to the spaces and the food over the course of a year.
Among the food trucks:
· Vore, specializing in gourmet grilled cheese sandwiches
· Potato! Potato! specializing in French fries with various toppings
· Heavenly Desserts, specializing in gourmet sweets
· Mira Sol, specializing in New Mexican cuisine
· Awaken, specializing in Cambodian cuisine
· Smokinist Barbeque, specializing in smoked meats
· SuppenBar, specializing in German soups and salads
The trucks will serve 11 a.m. - 1:30 p.m. Monday through Friday at the Centennial Campus on the south side of town. The schedule for the Rampart Range Campus on the north end of town is still in the works. Schedules will be posted on the Pikes Peak Community College Facebook page.
The event will feature FREE regular Italian Ice to everyone all day long, free samples to those waiting in line, and the first 50 people in line will receive free ice for a year ... During the event Rita’s will have retired Bronco players Randy Gradishar and David Treadwell signing autographs and will be giving away concert tickets through Peak FM. Rita’s will have live music by Hal Meyer, a live radio remote by Peak FM’s morning crew, a photo booth, ribbon cutting, and a magician along with other Rita’s giveaways.
If you can't make either party, check out the products at Brooklyn's soon or nab a bottle from one of our fine local liquor stores.
1 'Batch One' bottle of new Gin for you to take home, either Lavender or Cocoa ($45 value)
A punch glass to sample a few summer punches, all made with either Lavender or Cocoa ($20 value)
& other surprises that we can't share yet - you'll have to just be here too find out ($25+ value)
We'll also have a full cocktail menu using the Coca and Lavender Gins for you to check out and recipes for you to take home to use!
1.5 oz AD Laws Four Grain Bourbon
.5 oz Lustau Don Nuño Dry Oloroso Sherry
.5 oz Mushroom Ginger Syrup
Pinch of salt
Rose flower water
Stirred, rocks glass over rose water ice cube, optional peeled ginger garnish.
2 oz Laws
.5 oz Smoked Caramel Oleo
.5 oz Lustau Don Nuño Dry Oloroso Sherry
Bitters (Ango and Vanilla)
2 oz Laws
.25 simple syrup
.25 strawberry rhubarb syrup
.75 Amaro Montenegro
Lastly, I should note that if you aren't a seasoned at-home bartender, these recipes above may be a bit tricky to pull off (especially since we didn't get mixing directions from each bartender). Normally, I'd suggest visiting them at their respective work places to request an off-menu drink. But not all of these have ingredients regularly stocked. So I'm adjusting that here to say go have a drink with them and while enjoying it, pick their brain about how exactly you could replicate the drink at home. Cheers.
The Wobbly Olive (Adam Gasper)
2 oz Laws
1 oz Deep Eddy Sweet Tea
.5 oz Dancing Pines Cherry
.5 oz Mango Tea Syrup
.5 oz Peach Liqueur
Splash Fever Tree Tonic
Fee Bros Cherry Bitters
Muddle Peach and Basil
2 oz AD Laws Four Grain Bourbon
.5 oz Dry Vermouth
.5 oz fresh lime juice
1 oz fresh grapefruit juice
1 oz jalapeño simple syrup
1 egg white
1 oz LAWS
1 oz Sweet Vermouth
2 oz oj
.5 oz lemon
.5 oz maraschino
A sneak peek at Till
In breaking down the assumed cost of the spirits and general restaurant expenses, I can see why they are charging so much for these cocktails.
I don’t know their exact recipes so I went on the high side. I created a table assuming very high expenses across the board (I doubt that the rent is 20% of sales).
The Crushed Violette
Grey Goose (Pear) 2oz - $38.83 per bottle, $1.15 per oz
Crème de Violette (I used Rothman) .5oz- $21 per bottle, $.83 per oz
Lemon Juice .5oz- $.50 per oz
Voveti Pro 2oz- $13 per bottle, $.51 per oz
Total Cost- $3.98 / Should be charging $14.50
Colorado Mint Cooler
291 Whitedog 2oz - $45 per bottle, $1.80 per oz
St. Germaine .5oz - $33.00 per bottle, $1.30 per oz
Mint Simple .75oz - $1.00 per oz
Lime Juice .75oz- $.50 per oz
Total Cost - $5.37 / Should be charging $16.00
What this really shows (if even close to accurate) is that they are using ingredients that force them to charge more than the cocktail is worth. It would be better for them to buy a mid-shelf vodka like Snova and create their own house made Pear Infused Vodka where the ounce cost would decrease to around $.40 compared to $1.15. If they did that, they would be able to earn the same amount and charge $10 to $12 for the cocktail. The guest would be getting something of balance (cost vs. value).
We ran into similar problem at Wobbly Olive. We were making our Manhattan with Woody Creek 100% Rye. I’m a huge supporter of Woody Creek and their Rye made a delicious Manhattan. When we ran our cost analysis we discovered that we would need to charge $14 for the Manhattan. My pride said that it was worth that much but my heart contradicted. We switched to Redemption Rye and are making more money and charging the customer less ($10).
Another example, we were buying St. George’s Green Chile Vodka for $36.50 per bottle. Our Dragon Martini was priced at $10 but should have been $12 based on our expenses and the bottle cost. It is a fun martini but not even close to a $12 one. We decided to infuse our own vodka with local Green Chiles and was able to get our total bottle cost to $13 compared to $36.50. After running our numbers based on $13 per bottle we were able to lower the cost of the martini from $10 down to $9. It is worth $10 but we charge $9. When creating a menu and pricing items you have to balance the guest’s best interests and the business’ survival.
I think the solution for them is to get the creative juices flowing. If they want to have a $14 whiskey “mojito” on the menu, they need to make it special, do something out of this world, house made elderflower liquor, etc. If they think mint simple syrup is special they are headed down the wrong path. If you give more for less you create loyalty and your guests will never feel taken advantage of. It’s funny how this works; the more loyal you are to your guests the more loyal they become to you not the other way around.