Thursday, May 23, 2013
Comment Archives: stories: Food & Drink: Side Dish
Re: “Side dish”
Funny. By the way, here's the real breast-milk cheese story that ran all over the country in March that served as the creative inspiration...
http://www.nypost.com/p/news/local/manhatt…
Posted by
Silly Bear
on 04/06/2010 at 4:25 PM
Re: “Side dish”
matt,
you should submit these to "wait, wait don't tell me" - classic!!
Posted by
nathanielete
on 04/02/2010 at 9:12 AM
Re: “Side dish”
Looking forward to having a Coffee & Tea Zone location closer! Love the drinks. Especially the avocado shake with boba.
Posted by
TurboTarg
on 10/28/2009 at 5:30 AM
Re: “Side dish”
Yes, the sign above the door says Copperhead Road.
Posted by
PikesPeak
on 08/08/2009 at 9:19 PM
Re: “Side dish”
Summerzzzoff it is going to be a nightclub/bar called Copperhead Road. If it is the same place you are talking about.
Posted by
buster2000
on 07/24/2009 at 12:07 PM
Re: “Side dish”
I agree, Plate was slow and average at best.
Posted by
Riviting
on 07/24/2009 at 9:24 AM
Re: “Side dish”
Anyone know the new resturant going up across the street from a Safeway on Academy and N. Carefree area? It has CR on the doors.
Posted by
Summerzzzoff
on 07/24/2009 at 8:15 AM
Re: “Side dish”
I'm not surprised about Plate closing. We ate there just once, but we felt it was over-priced mediocre food with a rude and slow wait staff. We waited for our food for 1 hour after we ordered it. We are all for independently-owned restaurants and support them as much as we can. However, we support good ones and are not going to spend a lot of money for a mediocre meal.
Posted by
Babalonia
on 07/23/2009 at 11:27 AM
Re: “Side Dish”
I'd like to state I've actually seen the medal for a European Master Chef. Ask him yourself. Who would deny such a great feat?
Get over yourself and realize "Master" isn't a title you spend $3K in cash to have a board of suits sit in front to give such a title.
Chef Victor Matthews deserves the respect as a Master. He's owned the Black Bear for 10 years now.
Posted by
Babaganoush
on 05/02/2009 at 6:57 PM
Re: “Side Dish”
Fine culinary program consists of lessons including recipes, demonstrations and sample tasting and Wine tasting. They provide the information about cooking class schedule. The top chefs often give tips and guidance for cooking lessons. The faculty members who are conducting program have an extensive work experience in culinary arts. http://www.culinaryschoolsprograms.com/
Posted by
culinary55
on 02/19/2009 at 1:38 AM
Re: “Side Dish”
Will's had some of the best food for a sports bar in town. I don't think the former owner had a clue when he let those two loose in a kitchen that he was going to be drawing a crowd that enjoyed good food at good prices. I hope the boys find a new place to set up because there are a lot of us who'll follow just to enjoy the food. As for Will I don't think he'll make a good slum lord but he should stay out of the bar business if food is ever involved.
Posted by
Cylpumper
on 11/04/2008 at 1:11 PM
Re: “Side Dish”
Good work Duy!!! I wish you the gbest of luck and not even Pueblo can let your talent go unnoticed!
Posted by
Seth
on 09/05/2008 at 4:40 AM
Re: “Side Dish”
Jimmy John's on Garden of the Gods is very fast and very good and turns out some very good subs. The other thing is that all they make are subs so they are good at what they do. As for their greeting of the customers when they walk in it's a welcome change from the boring greetings you get from most of our long established eateries in town.
Posted by
Cylpumper
on 07/10/2008 at 7:02 AM
Re: “Side Dish”
Culinarian, you are woefully uninformed. There is more than one source of titles like "Master", and if you are refering to the ACF, well that is only one, and a small one. If you go by only that source than none of the World's Top 100 Chefs are masters. I am sure this news would surprise Alain Ducasse or Thomas Keller. As for Chef Matthews, in this case the soource is the United States Government and a 9 month long extreme selection process covering all 50 states. Do some research. Or better yet, stop wasting your time trashing other people (especially someone who has never attacked others and only tries to uplift this community) and worry about your own life. Otherwise, good luck.
Posted by
actualCulinarian
on 06/27/2008 at 3:47 AM
Re: “Side Dish”
Think of all the carbon dioxide and other pollutants that are made by shipping raw materials 2,000 miles to Alaska and then shipping finished product, which is mostly WATER, all the way back 3,000 miles to Colorado. What an incredible waste when we are all trying so desperately to reduce our carbon footprint on our poor put upon planet. This Alaskan beer needs to be boycotted and local Colorado beers should be highlighted. How irresponsible of the Independent to advertise such a selfish, destructive product!
Posted by
Mister Mxyzptlk
on 06/10/2008 at 5:55 PM
Re: “Side Dish”
Alaskan Amber is, sadly, stealing business from better breweries right here in Colorado Springs. Arctic Craft Brewery, to name one of the many local breweries, should be the focus of our local businesses.
Posted by
dwp
on 06/10/2008 at 4:04 PM
Re: “Side Dish”
I am slowly and pleasantly digesting a Drifters Cheeseburger Combo post-prandial bump. I do believe Drifters is at least one thing upon which the moonbat-leftists and right-wing fascists can agree...aside from they both read the Indy.
Posted by
Ares Koumis
on 06/10/2008 at 1:00 PM
Re: “Side Dish”
You mentioned a lot of background on Drifters but you missed one of the most important things they have the best burger in town at a price that is just perfect. I have seen at least 3 or 4 restaurants fold there. I am just across the street from Drifters and see that their parking lot is full all day. At lunch, cars are lined up in the street for the drive through, and people are lined up out the door. This goes on day after day. It is probably the most popular eating place in town.
Posted by
sdsu73
on 06/09/2008 at 5:44 PM
Re: “Side dish”
Yes, Silly Bear, it's true that Daniel Angerer's experiment with his wife's breast milk helped cement my idea for an April Fool's blurb. Though I'm not certain how you knew conclusively that it served as the creative inspiration. (Come on — I get original ideas sometimes ...)
For those interested in more, check out Chef D's recipe here: http://www.danielangerer.com/