Thursday, May 31, 2018

Springs bartenders launch new U.S. Bartenders' Guild chapter

Posted By on Thu, May 31, 2018 at 10:00 AM

The Colorado Springs Bartenders Guild Council. From left, Jarod Boyer, Secretary, Dylan Currier, Treasurer, Maggie O'Leary, Vice President, Emillio Ortiz, President. - TYLER GRIMES
  • Tyler Grimes
  • The Colorado Springs Bartenders Guild Council. From left, Jarod Boyer, Secretary, Dylan Currier, Treasurer, Maggie O'Leary, Vice President, Emillio Ortiz, President.
After a year of visioning, months of gathering signatures and individual organizing efforts, the Springs is ready to welcome a new chapter of the US Bartenders' Guild (USBG), a national organization advancing the bartending profession.

The push behind the Colorado Springs Bartenders' Guild (CSBG) began last year after Carlos Garcia, tasting room manager for Lee Spirits Company and Brooklyn’s on Boulder, attended a USBG regional conference. Garcia then approached Dylan Currier of Sakura Speakeasy about forming a Colorado Springs chapter. In November, they began collecting signatures with the help of Broadmoor sommelier Jarod Boyer, Emillio Ortiz of 503w, and Maggie O’Leary of Stir Coffee & Cocktails and Axe and the Oak Distillery.

“The thing that I love about the Bartenders' Guild is it’s taking that spirit that’s in the coffee community here, that’s in the cocktail community here, that’s in the beer community here, and it’s kind of fanning the flame of that, saying, ‘let’s make this efficient,'” says Boyer. “Let’s take that spirit that exists in Colorado Springs and let’s really do something with it. Let’s really promote the nature of this city together.”

The USBG requires 40 members to become a pending chapter — CSBG now has 80-plus members, making it the seventh-largest chapter in the Southwest region, the largest region in the USBG. Still, Currier says they are aiming for 100 members by the end of the year. Letters of incorporation pending, CSBG will become the second Colorado chapter of the United States Bartenders' Guild, Denver-based Colorado Bartenders' Guild being the other.

The goal is to create training, networking and career advancement opportunities for local bartenders and hospitality professionals. Ortiz, CSBG council president, says the group wants to partner with the local community to host bartending competitions, seminars, trainings and educational tastings.

To celebrate, CSBG is hosting a launch party on Sunday, June 3, at the Ivywild School, which will include food, international drink sampling and prizes, with a members-only after party to follow. Tickets are $25 in advance, $30 at the door and free for members. All proceeds go to supporting CSBG and UpaDowna. Click here for more info.
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Friday, May 25, 2018

Barnwood at Great Wolf Lodge announces new menu

Posted By on Fri, May 25, 2018 at 1:42 PM

When we visited Barnwood, a locavore dining option at resort chain Great Wolf Lodge, we were largely impressed by the quality of the food — check out our review here. So when we were invited back to check out a new menu as part of a small press event, we accepted the offer. And while we don't have prices for the new offerings, we can say that the new menu certainly has some promising tastes. If the pictures below pique your interest and appetite, you can find the new menu starting in June.
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Monday, May 21, 2018

Black Bear Distillery releases Brazilian-style white rum

Posted By on Mon, May 21, 2018 at 6:10 PM

COURTESY BLACK BEAR DISTILLERY
  • Courtesy Black Bear Distillery
Green Mountain Falls-based Black Bear Distillery has reopened its doors for the summer season, and as part of that, owner Victor Matthews has released a new spirit. It’s a white rum, but it isn’t made like most — Matthews calls it a Brazilian-style rum.

“The difference between it being Brazilian and any other white rum is that we’re using pure cane sap juice to make this,” he says. By technical definition, it’s not a rum at all, but a cachaça, the signature spirit of Brazil, similar to rum but distinct. And Matthews agrees, but there’s a catch.

“The goal would be to have it be a cachaça, but you can’t use that word,” he says. “It has to come from Brazil.” Much like Champagne and Cognac, it has to be made in the right part of the world, as well as from the right stuff, thanks to a 2012 agreement between Brazil and the US.

The white rum will be released on Saturday, June 9, as part of a carnival party at the distillery, featuring rum and cachaça cocktail specialties using the spirit — and yes, that means caipirinhas galore. Check out Black Bear Distillery's Facebook page for more details.
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Friday, May 4, 2018

World Beer Cup awards Bristol, Cogstone, Cerberus Brewing Companies

Posted By on Fri, May 4, 2018 at 3:56 PM

Cerberus Brewing Company brewer/co-owner Joshua Adamski, left, and Cerberus assistant brewer Taylor Donner, second from left, accept their award. - COURTESY CERBERUS BREWING COMPANY
  • Courtesy Cerberus Brewing Company
  • Cerberus Brewing Company brewer/co-owner Joshua Adamski, left, and Cerberus assistant brewer Taylor Donner, second from left, accept their award.
We got in touch with Bristol Brewing Company founder/brewer Mike Bristol, who had this to say about his brewery's turnout:

“We’re always excited to win [World Beer Cup awards]. We’ve won some in the past… and it’s always an honor to be recognized by peers and beer judges. Our business is all about our fans… If I had a choice, I’d have the fans love the beer, but we get both!”

— ORIGINAL POST 3:56 P.M. FRIDAY, MAY 4, 2018 —

The World Beer Cup is over, and Colorado has come away with a sizable share of awards — including three for Springs breweries. Bristol Brewing Company's Beehive honey wheat took home a silver medal in the American-style wheat beer with yeast category. Cerberus Brewing Company's NBD Kölsch took home a bronze medal in the German-style Kölsch category. And Cogstone Brewing Company's beet cream ale took home a bronze in the field beer category.

“It means a lot," says Cogstone brewer/co-owner Robert Hemphill. "That beer was special for me, and I worked really hard to get it that way.”

Cerberus assistant brewer Taylor Donner says he's "super stoked that our hard work paid off. NBD is easily one of my go-to beers at the brewery, and it's rad to see that it can do so well on an international level."

Congratulations to all of the breweries who won. Click here for a full list of this year's winners.
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Thursday, May 3, 2018

Maté Factor's Twelve Tribes community called out by Vice

Posted By on Thu, May 3, 2018 at 10:44 AM

Many Colorado Springs and Manitou Springs locals, as well as tourists to the areas, know The Maté Factor as a cool, Ewok Village-lookin' spot to grab a bite and drink pre- or post-Incline hike. It's also a favorite spot for non-sabbath lingering and socializing into the late night hours, as they're open 24-6.

But for every new person who discovers a love for the fine flavored house yerba maté drinks and snacks, there's another person who questions what "We serve the Fruit of the Spirit" means, and what the religious pamphlets on site are all about.

The Indy has fielded so many questions over the years — or been privy to comments spoken about the place — that we sat down with some Twelve Tribes community members (a decade ago, ahem) to unpack the term they eschew at every turn: cult.

But the public, and journalists, apparently aren't interested in calling them anything different.
On April 30, Vice posted a story titled "The Idyllic Restaurant Chain Owned by a Homophobic, Racist, Child-Beating Cult."

To be clear, the story is set around San Diego area restaurants operated by the Twelve Tribes, and doesn't mention the Maté Factor. But the inflammatory piece obviously levels some charges, based partly on writings found on the community's own website.

Holding no punches or snark, the Vice writer concludes with: "I guess if you want a nice veggie burger and are looking to financially support homophobia, segregation, the hitting of children, and the subjugation of women, then I would highly recommend this place."

We reached out to the Manitou Springs Twelve Tribes community to see if they wish to comment on the article.

A Maté Factor manager I spoke with, who's been with the community in many spots across the country since 2006, and did not wish to be named here, says, "We're an open book. Come see us, we've been here 18 years. We'd love to answer any questions."

If you wish to sanitize your sipping, just grab a bag of maté and skip the religious pamphlets at the Maté Factor. - MATTHEW SCHNIPER
  • Matthew Schniper
  • If you wish to sanitize your sipping, just grab a bag of maté and skip the religious pamphlets at the Maté Factor.

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Wednesday, May 2, 2018

Rooster's House of Ramen celebrates first anniversary of making America slurp again

Posted By on Wed, May 2, 2018 at 12:15 PM

Rooster’s House of Ramen One-Year Anniversary Party, May 3, 5-10 p.m., makeamericaslurpagain.com. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Rooster’s House of Ramen One-Year Anniversary Party, May 3, 5-10 p.m., makeamericaslurpagain.com.
When Rooster’s House of Ramen opened in 2017, it did so to crowds of more than 300 per day — quite a draw for a new downtown eatery. But Springsians were definitely desperate for a place that knew how to do ramen right, and Rooster’s delivered. Owned and operated by local top-tier chef Mark Henry (who won Food Network’s Chopped and Cooks vs. Cons), Rooster’s does playful things with traditional ramen dishes, while maintaining the integrity of the ingredients and the dish itself. The celebration for their one-year anniversary won’t be some hoity-toity fine dining experience. Rather, the establishment (as always) suggests bringing your family, slurping your meal, and having a casual good time. In addition to a throwback menu featuring some old favorite recipes, enjoy raffles, live music and a tap takeover by Matt Bessey of Avery Brewing Co. 
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Tuesday, May 1, 2018

Wild Goose Catering, Black Forest Chew-Chew Gastrotruck lauded at food truck cook-off

Posted By on Tue, May 1, 2018 at 1:33 PM

GRIFFIN SWARTZELL
  • Griffin Swartzell
Sunday, April 29 marked the beginning of Small Business Week, sponsored by the Colorado Small Business Development Center and, consequently, the third annual food truck cook-off at the Norris Penrose Event Center. 16 food trucks showed up to feed the sold-out event, substantially larger than previous years, and to pick their favorites.

By vote, attendees chose Black Forest Chew-Chew Gastrotruck's Korean bulgogi tacos as their favorite bite, with Filipino Food Truck's lumpia Shanghai and Lucy I'm Home's Cubano with plantain chips rounding out the top three.

In addition to a people's choice, the SBDC asked six members of the Springs' culinary community to judge the trucks' offerings over two rounds. On hand were Tyler Peoples, chef/catering manager for Springs Rescue Mission and Mission Catering; Brent Beavers, executive chef at AspenPointe Cafe and Immerse Cuisine; Greg Champagne, executive chef at the Double Tree by Hilton; David Patterson, executive chef at The Broadmoor; Mark Musial, chef de cuisine at The Broadmoor's Ristorante de Lago; and Indy food, arts and culture reporter Griffin Swartzell (yours truly).

With a mere six point spread between first and third places, the judges chose Wild Goose Catering & BBQ's mammoth "just a burger" sliders as their favorite, with NaO's Foodbus's curried chicken salad taking second, one point ahead of third-place Lucy I'm Home's Cubano with plantain chips.

Check out the Small Business Week event schedule here for more events. Click below for a slideshow of the plates that landed in the judges' top six spots.



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