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.
Hi from your local food blogger, Ella Batson! Today I will be reviewing a restraunt called Coal Mine Dragon. Right, here goes.
It was a dark and stormy night, with ghouls and zombi……Wait, no it wasn’t. I did learn however that I am a dog and my dad is a monkey on the Chinese zodiac calendar. (February 8th-happy new year!)
While we awaited the arrival of the main course, I will draw your attention to a few things. Number one, the bathroom inspection. I try to do this every time I review, because restaurants are required by law to have a bathroom. The bathroom at Wild Ginger is clean, somewhat well decorated, and well stocked. The second thing I want to draw your attention to is a second one of my phrases of praise for the atmosphere of Asian restaurants. I really like the lighting of most Asian places – dim and in the form of colored lamps hanging from the ceiling. Some restaurants even have central lighting as well.
Up next [at Amy's Donuts] is the pistachio cake donut. This donut is special because it has a cake donut instead of a glazed one. There is a mystery, because the toppings are blended so they camouflage together and you can’t tell what they are. As soon as you bite into it, you realize that there are tons of ingredients, but they aren’t overpowering. At the end, when you swallow your last bite, you can make out a gentle hint of lemon, which is the frosting. This is good with milk. This donut is a great, an honor.
New Belgium Brewing and Ben & Jerry’s are teaming up once again to create a new ice cream inspired beer while raising awareness about climate change. Inspired by one of Ben & Jerry’s smash hits, New Belgium has developed Chocolate Chip Cookie Dough Ale, a special release beer to hit the shelves in the fall of 2016. Fifty-thousand dollars in proceeds will benefit Protect Our Winters (POW) a non-profit dedicated to raising awareness around climate change. As Fellow B Corporations beholden to stakeholders, including their communities and the environment, the two like-minded businesses have long championed similar causes.
“We are excited to be partnering once again with the good folks at Ben & Jerry’s and POW,” said New Belgium Director of Sustainability, Jenn Vervier. “The beer in development tastes amazing and we look forward to talking about climate change and climate action. With the upcoming election and a new administration, year two is even more important than the first round.”
The Colorado-based craft brewer and famed ice cream maker are both registered Beneficial or “B Corporations”. B Corps are held to performance standards that are comprehensive and transparent, measuring a company’s impact on workers, suppliers, communities and the environment.
“Working with New Belgium Brewing and Protect our Winters to be able to impact climate was a highlight of 2015, and so, we’re doing it again,” said Jay Curley, Senior Global Marketing Manager of Ben & Jerry’s. “This new beer is delicious and unique and the issue of climate change is still increasingly urgent.”
An announcement later this year will detail the focus of the campaign and the specifics around the partnership.
ABOUT NEW BELGIUM BREWING
New Belgium Brewing, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, is recognized as one of Outside Magazine’s Best Places to Work and one of the Wall Street Journal’s Best Small Businesses. The 100% employee-owned brewery is a Platinum-level Bicycle Friendly Business as designated by the League of American Bicyclists, and one of World Blu’s most democratic U.S. businesses, and a Certified B Corp. In addition to Fat Tire, New Belgium brews thirteen year-round beers; Citradelic Tangerine IPA, Ranger IPA, Rampant Imperial IPA, Shift Pale Lager, Slow Ride Session IPA, Snapshot Wheat, Sunshine Wheat, 1554 Black Ale, Blue Paddle Pilsner, Abbey Belgian Ale and Trippel and a gluten-reduced line, Glutiny Pale Ale and Glutiny Golden Ale. Learn more at www.newbelgium.com.
ABOUT BEN & JERRY’S
As a social justice company, Ben & Jerry’s believes in a greater calling than simply making a profit. Ben & Jerry’s incorporates Linked Prosperity into its business practices in a number of ways including a focus on values-led sourcing. The company produces a wide variety of super-premium ice cream, non-dairy frozen dessert, yogurt and sorbet using high-quality, responsibly sourced ingredients. Ben & Jerry’s, a Vermont corporation and wholly-owned subsidiary of Unilever, operates its business on a three-part Mission Statement emphasizing product quality, economic reward and a commitment to the community and became a certified B Corp (Benefit Corporation) in 2012. Ben & Jerry’s products are distributed in over 35 countries in retail, franchised Ben & Jerry’s Scoop Shops, restaurants and other venues. The Ben & Jerry’s Foundation’s employee-led grant programs totaled $2.4MM in 2015 to support efforts to improve social and environmental justice throughout the United States. For the inside scoop on Ben & Jerry’s visit www.benjerry.com.