Monday, August 22, 2016
Cook kills at the Goat Cheese Lady's farm
Posted By Matthew Schniper on Mon, Aug 22, 2016 at 3:11 PM
A couple weeks ago, we advised you to "Get utterly excited for chef David Cook's farm dinner" at the Goat Cheese Lady's farm.
While her campaign to raise funds to erect a creamery continues, we made our first trip south to Penrose to visit the goats and partake in the fundraising and festivities. You can make a trip too with two more dinners before this season's out, tentatively scheduled for Sept. 17 and Oct. 15. Find more info soon here.
But first, take a photo tour through chef Cook's menu, which served to play with several of the Goat Cheese Lady's fine cheeses. The chef graciously volunteered his time and efforts to cater the event.
Cook, as I said when he first got to town in mid 2014, sets a high standard for excellence and stands among the top chefs in town for creativity, diversity (or eclectic range), flavor fusions, and, certainly, plate presentations. Lavish garnishes lead and pop with color (you don't want to know what he spent on the edible floral components alone), just as they do at the Wobbly Olive, where Cook still consults, and has a new menu rolling out on Sept. 1.
While her campaign to raise funds to erect a creamery continues, we made our first trip south to Penrose to visit the goats and partake in the fundraising and festivities. You can make a trip too with two more dinners before this season's out, tentatively scheduled for Sept. 17 and Oct. 15. Find more info soon here.
But first, take a photo tour through chef Cook's menu, which served to play with several of the Goat Cheese Lady's fine cheeses. The chef graciously volunteered his time and efforts to cater the event.
Cook, as I said when he first got to town in mid 2014, sets a high standard for excellence and stands among the top chefs in town for creativity, diversity (or eclectic range), flavor fusions, and, certainly, plate presentations. Lavish garnishes lead and pop with color (you don't want to know what he spent on the edible floral components alone), just as they do at the Wobbly Olive, where Cook still consults, and has a new menu rolling out on Sept. 1.
Speaking of...
-
Sacred Grounds Coffee in the Canyon adds weekday cocktails and small plates
Jun 26, 2017 -
B'z BBQ truck stands alone
Jun 23, 2017 -
Jess Fierro's Doña Neta taste test with Focus on the Beer
Jun 21, 2017 -
Art parties, original musicals and other fun upcoming events
Jun 21, 2017 -
N3 Taphouse only smolders thus far, but ripe to combust
Jun 21, 2017 -
Green dragon, marijuana-infused alcohol, doesn't have to bite
Jun 21, 2017 - More »
Readers also liked…
More by Matthew Schniper
Whirlyball promises entertainment, craft beers and bites
How marijuana grow busts go down in the age of legalization
Sakura bar promises interesting Japanese-inflected cocktails
A cover so nice we did it thrice
Tree fight in Stratton Open Space
Trifecta — Free & Queer
Visit Comanche National Grassland
Soft opening at Rooster's House of Ramen
Four by Brother Luck hosts stylish sneak peek
ABE Awards
April's First Friday
Cocktail competition at Brooklyn's on Boulder
Road Trip Hike: Holbert Cabin
We Are The Youth
Latest in IndyBlog
Contact
Colorado Springs Independent
- 235 S. Nevada Ave.
- Colorado Springs, CO 80903
- (719) 577-4545
