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...
-
Bliss Barr serves a stellar kombucha flight
Jun 22, 2018 -
This weekend's Bluegrass, Brews and Brats is exactly what it sounds like
Jun 22, 2018 -
Rico’s Eats & Treats bases menu on Mexican street food favorites
Jun 21, 2018 -
Paris Crepe expands to Manitou, Denver
Jun 21, 2018 -
Atmosphere Gastropub gussies up classic eats and drinks
Jun 20, 2018 -
The Cow Pub & Grill reopens as Single Barrel Craft Burgers and Brews off Powers
Jun 20, 2018 - More »
Readers also liked…
More by Matthew Schniper
Photographing the summer of wildfire in 2002
Road trip hike: Nate Stultz Trail
The quiet solitude at the Broadmoor Golf Club
Road trip hike: Long loop in the Lost Creek Wilderness
Art on the Streets installs a giant, scrap-metal mermaid right off the Colorado Avenue bridge
11 whitewater parks in Colorado to cool off this summer
Smørbrød serves splendid sandwiches
Marlee Rae's Killer Eats spotlights sliders
Creating a family legacy with pictures
Scenes from The Incredible Circus Millibo at the MAT
Barnwood at Great Wolf Lodge previews a new menu
Greg Frozley's tips on photographing the night's stars
Road trip hike: Grayback Peak Hike
NORAD's 60th — a look behind the blast doors
Landscape Photographer Greg Frozley
Road trip hike: Lizard Rock
Latest in IndyBlog
Contact
Colorado Springs Independent
- 235 S. Nevada Ave.
- Colorado Springs, CO 80903
- (719) 577-4545
The Paper
