The member wineries in the “Pursuit…” are wines that we have to seek out, and do. Their philosophies and approach to winemaking are exactly what we identify with here at Summit and what we’re looking for. Wines with a sense of place—we don’t want new world wines to try to be an old world wine, but their approach can be similar. Good winemaking is good winemaking—and a major part of winemaking happens in the vineyards well before the winemakers actually get their hands on the grapes. If the grapes are picked too late, there is only so much the winemaker can do. That’s why the philosophy is important, if the enologist and the winemaker, (and sometimes the owner) aren’t on the same page the end product will reflect that—disjointed and uninteresting.
Robert Parker has done a great job aiding the consumer in evaluating wines, if they find a wine that they like, and Parker agrees and gives the wine a solid score this gives the consumer confidence in their palate and a judgment of a wine. He has done a lot for the industry, he has brought attention to wine makers and regions that many consumers may not have been aware of. Parker also has a lot of influence on how a winery will approach their winemaking and ultimately the end product of a wine, which is a position that I have trouble with. I understand why so many wineries have catered to his tastes, because he is their best sales person. When Parker rates a wine at 100 points, that wine is going to sell out, and the law of supply and demand tells us that wine is quickly to jump in price. Unfortunately, we have wines out there that are incredibly expensive and the quality value just isn’t there. Then we have a very small percentage of people actually drinking this wine that is supposedly phenomenal—and Parker says it is so it must be true—but very few will actually be able to make that evaluation on their own.
My personal tastes are much different than Robert Parker, I don’t like overly alcoholic wines with driven by fruit and oak exclusively. These wines are uninteresting to me, but consumers have proved that they want those wines and are willing to pay for them, so you will find a majority of wine lists out there filled with these wines. Parker has an important place in this world of wine and wine writing and we get to draw a line in the sand and then argue about who is right and who is not. This is good for the industry… as long as we each have a glass of wine in hand while doing it.
Mission Coffee Roasters exists for the simple purpose of offering "really good coffee with a mission."
We roast and sell amazing fresh roasted coffee under our label, and the label of non-profits, businesses, churches, and schools for example: http://www.tcacoffee.com/) to donate profits to, and to help raise funding for good causes and good works locally and abroad for example: http://www.a21.org/ and http://www.compassion.com/.
Most of this we do quietly in the background while we focus on serving you and your organization delicious fresh roasted coffee (wholesale, office coffee service, fund raising, church cafes, coffee shops, restaurants, at Whole Foods, and retail at Mission).
But, we can't be quiet about this...
The monsoon season is coming in Nepal and we know personally a team from here in Pueblo, Colorado that is working in Nepal to provide for the people of Nepal...shelter and a way forward.
We first got involved with them over a year ago doing a custom labelled coffee to drive awareness for their bike powered agricultural grinder, farm equipment, and cargo bikes. And, like many of you, Mission Coffee Roasters donated cash right after the disaster to help in Nepal. At the time, we didn't know what help was needed, we just knew we had to do something.
The need in Nepal is now clear...
A few days ago, we got the email below from our friends at Portal explaining what is really happening in Nepal and how they are helping and how they could use some help to help more.
Portal's email and video explain how you can help them help Nepal if you feel led to do so.
The Colorado Springs Fine Arts Center is looking for partners in the community-wide Year of Georgia O’Keeffe celebration, which will be highlighted by the international traveling exhibition Eloquent Objects: Georgia O’Keeffe and Still-Life Art in New Mexico (June 27-Sept. 13).Contact Dori Mitchell (firstname.lastname@example.org) for more.
Participating restaurants and bars are asked to create a new O’Keeffe-inspired dish or drink.
The FAC would promote these specials through its website, email and social media channels, and their customers then would get $5 off admission to the exhibition. The customers would get that deal through a special discount code (printed on receipts or the FAC can provide coupons), and they would get the discount whether or not they purchased the specific O’Keeffe special.
We got a new menu releasing this week. It is tiki drink inspired. Meaning our style of drinks (strong and fun), but with tiki type ingredients. Lots of rum.'Nuff said. Check out the full menu here: Principals_office_cocktail_spring_051115.pdf
2South Food and Wine Bar
The Blue Star Bristol Brewing Company
The Coffee Exchange
Fieldhouse Brewing Company
Fossil Brewing Company
Garden of the Gods Gourmet Market and Cafe
Great Storm Brewing
Iron Bird Brewing Co.
Jack Quinn's Irish Pub & Restaurant
La'au's Taco Shop
Manitou Brewing Company
Mona Lisa Fondue Restaurant
Phantom Canyon Brewing Company
Poor Richard's Restaurant
The Principal's Office
The Public House
Red Leg Brewing Company
Rico's Cafe & Wine Bar
Smiling Toad Brewery
Taste at The Fine Arts Center
The Warehouse Restaurant & Gallery
The Wild Goose Meeting House
* A much-needed local food hub and commercial kitchen;RFD owner Mike Callicrate shares that the cost to buy Federal was $1.4 million, and that includes a truck fleet, more than 100 active customer contracts (some to major organizations, such as prisons), and several staff — "everything from fork lifts to racking and the crappy coffee in the kitchen cupboards," he says.
* Room for additional smoking, curing and other prepared food applications;
* Ideal facilities to handle a much larger selection of fresh produce;
* Room to offer educational and food apprenticeship-type programs;
* Roughly 3 acres of property landscaped to provide pollinator habitat.
Rise of the gourmet Cowboy