Food and Drink

Friday, May 24, 2019

Bristol Brewing Company's Birthday Box #2: wheat gone wild

Posted By on Fri, May 24, 2019 at 11:37 AM

MATTHEW SCHNIPER
  • Matthew Schniper
It's hard to believe that Bristol Brewing Company has been around for 25 years, but here we are. In 1994, Mike Bristol and company joined the then-burgeoning microbrew scene, debuting beers that remain iconic in this city. To celebrate, the brewery has and will continue to release mixed 12-pack birthday boxes celebrating its flagship beers.

Birthday box #2 spotlights Beehive Honey Wheat, a summer seasonal that the brewery simply kept brewing once summer was over. Each box features three Beehives, plus three bottles of Bristol’s wit, three of Bristol’s hefeweizen and three of a newly-created Simcoe hefeweizen.
We recently received a promo box of these beers. Here’s what we thought.

The Beehive honey wheat remains a reliable go-to summer beer. The honey adds a subtle dryness as well as flavor, and as easy as this beer goes down, it’s by no means thin or insubstantial. We’ve put more than a few pints of this one back over the years, but it’s nice to take a moment to reflect and appreciate the details in a familiar beer like this.

Bristol brews their witbier with coriander and orange peel, which both stand out in the beer. We’ve had more than a few wits wherein the citrus peel and lemony spice vanish, but not so here. Further, the Belgian yeast character stands strong and unmistakable on nose and sip, powerful but proportionate. Add in how this beer sips rich with substantial body, it could sell the box on its own.

Arguably, so could the hefeweizen. The beer articulates style-specific banana and clove notes well, with banana adding subtle fruitiness and clove notes standing out more in this unfiltered beer. It’s a good example of the style.

Adding Simcoe hops, though, changes things up. The Simcoe hefe bears grassy, dank notes on the nose. The yeast still plays a little, but the hops upstage it, a little sticky but not cloying and more piney than fruity. To be clear, we like this beer a lot, but — bear with us for a peculiar comparison — the best description we can find for its particular stickiness and substantial mouthfeel is to think about cleaning cannabis resin off of a pipe. Again, we like this beer. It’s weird and interesting in a far more modest way than even the most pedestrian of sours or farmhouse ales.

Of note, the circumstances of our tasting session left us with four opened, unfinished beers, so rather than risk wasting them, we threw them into a single growler for transport. The resulting four-beer suicide tasted pretty good too. (Don't hate us, Mike and team.)

Birthday box #2 can be found on liquor store shelves now. It’s limited edition, so once it’s gone, it’s gone. These beers are also on draft at Bristol’s taproom at the Ivywild School. Look out for two more birthday boxes to release later this year.
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Monday, May 20, 2019

Phantom Canyon's Game of Thrones finale banquet quite a feast, even if show disappoints

Posted By on Mon, May 20, 2019 at 11:00 AM

Phantom Canyon Brewing Co. hosted a Game of Thrones finale watch party and banquet on Sunday, May 19.

The brewery packed out its third floor for a feast that included a crispy and delicious suckling pig; rich, crab-cake-like cod cakes; piquant smoked rabbit and rattlesnake sausage; and tangy elk meatballs with blue cheese. Featured beers for the night included a dark and divine Take the Black Schwarzbier and a smart smoked Helles brew — both of which felt apropos given the final episode's thematics and plot points. (... a smoldering city, and "There's still a Night's Watch?")

Many fans were disappointed by how the show concluded, as more than one meme captures well. The crowd at Phantom Canyon grumbled through several scenes and plenty of cussing could be heard as the credits finally rolled. Still, everyone seemed to have a great time sharing their misery with company, over a fine feast.

If the wrap-up to one of the greatest TV shows ever produced is going to end up sucking, you may as well be sucking down some good beer over a plate of suckling pig. (Yes, that's about the best I can do here for a takeaway.)
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Monday, May 13, 2019

Phantom Canyon hosts Game of Thrones finale watch party, with banquet

Posted By on Mon, May 13, 2019 at 5:14 PM

IMDB
  • IMDB
No this is not another blog unpacking the latest Game of Thrones episode, fat with spoilers.

But the reality for all devoted fans: There's only one episode to go, on Sunday, May 19, before the epic TV show comes to an end after eight seasons.

Phantom Canyon is in on the action, for their part, hosting a finale watch dinner that begins at 6 p.m. with a cocktail hour and buffet. (Tickets, $50 including gratuity and two drinks, here, 21+ only.) Costumes are encouraged, and prizes will be awarded for the best.

Here's the fantasy/period appropriate menu:
Pistachio kielbasa stuffed suckling pig (The South)
Parsnip mash (The South)
Beef + bacon pie (The North)
Cod cakes (The North)
Chilled fruit soup shooters
Smoked rattlesnake + rabbit sausage with fiery mustard (Dorne)
Flatbread, Naan, Olives (Dorne)
Blue cheese stuffed elk meatballs (King's Landing)
Melon and tea eggs (Across the Narrow Sea)
Assorted petite desserts from across the different regions (Sansa's Lemon Cakes, etc)

Now, you're probably asking, "What, no burnt toast?" to honor the second-to-last episode on May 12. ... Oh crap ... does that count as a spoiler after all?
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Saturday, March 23, 2019

Lucky Dumpling preview — Brother Luck's new spot set to open

Posted By on Sat, Mar 23, 2019 at 9:14 AM

Lucky Dumpling officially opens for service on Tuesday, March 26 at 11 a.m.

Ahead of that, chef Brother Luck, also of Four by Brother Luck, hosted a media/friends/family sneak peek we attended.
Legendary martial artist Bruce Lee's image greets guests approaching from the building's north side, a small taste of what's to come inside in terms of attitude and inspiration. As the first guests to see the new spot sampled a few items and cocktails, the 1985 film The Last Dragon played on a TV over the bar — another clear nod to some of the Asian culture that inspires Lucky Dumpling.

The space otherwise holds a bit of a dim-lit urban vibe, different but not too far a cry from chef Luck's previous venture in the same space, Brother Luck Street Eats. Steaming baskets play as decor above a spice rack on a focal wall of the open kitchen, here, and corrugated metal accents lend an industrial feel, as well.
We were able to sample a few cocktails, including one called Liquid Swords, a tequila and grapefruit drink that departs from becoming a Paloma with ginger and strong Lychee Liqueur elements.

The staff also plated a sample banh mi featuring some deliciously marinated pork, a beef stir fry with notable anise notes, and a few dumplings that included a tangy hot and sour beef. All nice teasers for what's to come.

The concept, as told to the Indy a few months back, centers around dim sum service, small bites to share with friends. Five style of dumplings will come in orders of six each for $9, and other small plates like bao buns and shishito peppers range from $7 to $10. Entrées will span $12 for a hamachi (amberjack) poke bowl thru a midrange price point for items like grill octopus ($16) and hoisin beef short ribs ($20) to a menu-topping $55 for a half pound of orange foie gras served with crackers and plum jam. (Save room for mochi donuts for dessert...)

We didn't get to sample them at the preview, but among many other items, we're interested to return for Luck's Not So German Egg Roll, a dish with a little history
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Friday, March 8, 2019

Lee Spirits Company debuts Winston Lee Whiskey

Posted By on Fri, Mar 8, 2019 at 2:56 PM

Look for the new Winston Lee whiskey to join Brooklyn's on Boulder's usual lineup of gin drinks. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Look for the new Winston Lee whiskey to join Brooklyn's on Boulder's usual lineup of gin drinks.
Lee Spirits Company announces the launch of their newest product, a North American blended whiskey, dubbed Winston Lee, with free entry to a lengthy happy hour from 4 p.m. until 9 p.m. on Sunday, March 10, at Brooklyn’s on Boulder. Patrons can expect a specialty whiskey focused menu with bottles of Mr. Lee available to purchase, as well as a 20-percent discount on their pre-existing lineup of gins and liqueurs.

“This is a proud day for our team as we enter into a new spirit-based marketplace,” said Nick Lee, co-founder of Lee Spirits Co. “We have created a very delicious blended whiskey and we enjoyed the process of creating another transparent pre-prohibition style spirit. Winston Lee represents how this category was classically created close to 100 years ago and is how whiskey is often made across our nation today by many whiskey distillers.”
LEE SPIRITS CO.
  • Lee Spirits Co.

Winston Lee consists of five-year-old old Kentucky straight whiskey, rye, corn and registers at 94 proof. Lee Spirits continues to distribute throughout Colorado with expansion plans to incorporate additional states in 2019, beyond their current footprint that already includes Arizona, Kansas, Oklahoma and Texas.

Ian Lee, co-founder of Lee Spirits Co. adds that “as our company expands into new regions and develops new products we will continue to maintain our brand’s standard of creating high quality pre-prohibition style offerings and that is what we have done with our new North American blended whiskey,” says Ian Lee, co-founder of Lee Spirits Co. “We are excited to expand our portfolio while offering whiskey lovers and the bartending marketplace a fantastic tasting and high-quality blended whiskey, that is nearly unmatched in terms of price point, making it also a robust option for any backbar.”

— Dionne Roberts is the editor of Rocky Mountain Food Report, and a regular Indy contributor.
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Wednesday, March 6, 2019

A Grazing Life pops up with Local Relic/Immerse Cuisine beer dinner

Posted By on Wed, Mar 6, 2019 at 3:34 PM

A GRAZING LIFE
  • A Grazing Life
On Tuesday, March 19, A Grazing Life hosts their first pop-up dinner of the season at The Carter Payne with Local Relic and chef Brent Beavers of Immerse Cuisine. It includes five never before brewed beers to pair with seven courses, live music from ​Roma Ransom and WireWood Station (voted “Best Acoustic Band in Colorado” at the Rocky Mountain Music Festival), plus, the incorporation of local artist demonstrations.

Rocky Mountain Food Report caught up with Mike Preisler, founder of A Grazing Life, to discuss why they’re incorporating the pop-up elements this season, what differentiates their approach from a pretentious “white tablecloth, tiny fork dining experience,” and where guests can find their farm dinners this summer.

“These are truly events, not just a meal,” says Preisler. “The centerpiece is still a ridiculous farm-to-table dinner from the best chefs in the area, but we also give everyone an education on sustainable agriculture, bring out live music  — dancing is mandatory — mix in local cocktails and just have a full on party.”

Line 'em up. Knock 'em down. - A GRAZING LIFE
  • A Grazing Life
  • Line 'em up. Knock 'em down.

The mission statement of AGL is still very much intact with the sentiment “to create authentic and unforgettable [nights] where our guests can reconnect to all the area’s local treasures, including their farms, ranches, chefs, restaurants, breweries and distilleries.”

For the first two seasons in 2017 and 2018, A Grazing Life held their farm focused dinners in partnership with Corner Post Meats on their picturesque Black Forest ranch, but 2019 ushers in new locations with eight dates from July 13, through September 28, at Frost Farm in Fountain, Colorado, as well as additional evenings and venues to be announced in Denver.

“We are so excited to be partnering with Frost Farm and Livestock Company,” says Preisler. “They are such great people, doing great things. We can’t wait to introduce our guests to their new rancher.”

"Home, home on the range." - A GRAZING LIFE
  • A Grazing Life
  • "Home, home on the range."

The concept of A Grazing Life speaks to us in a profound way and we can be sure that when we’re in attendance it always yields a unique connection that takes us back to the roots of our food. The back-to-basic backdrops of what is now a different, yet mindfully worthy rural setting, coupled with a rotation of notable, and always hyper-local, culinary influences from our craft food and beverage industries ensures a memorable and enlightening night, every time we spend it on the farm, or elsewhere.

Preisler confirms that AGL is “busy putting together this summer’s schedule of the best chefs, restaurants, breweries, wineries, musicians and anyone else we can get out there.”

Tickets for the Beer Dinner at Carter Payne are $125 and available to purchase here.

Doors open at 6 p.m. and seats are limited.

Taste all the things. - A GRAZING LIFE
  • A Grazing Life
  • Taste all the things.

*Disclaimer: Rocky Mountain Food Report is a media partner/coordinator for A Grazing Life. Dionne Roberts is the editor of RMFR, and a regular contributor to the Indy.
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Thursday, January 24, 2019

Roc and Ro Sushi On The Go gets the sushi rolling

Posted By on Thu, Jan 24, 2019 at 7:48 AM

COURTESY ROC AND RO SUSHI ON THE GO
  • Courtesy Roc and Ro Sushi On The Go
Many foods come to mind as convenient food truck fare, but sushi isn’t one of them. That is, unless you’re former Jun Japanese Restaurant sushi chef Romeo Magat. He opened Roc and Ro Sushi On The Go in mid-2018.

“I had the idea about seven years ago,” he says. “It’s got everything a kitchen restaurant would have. It’s basically a kitchen on wheels.” Really, the biggest difference Magat notes is moving the food around when he doesn’t have access to a plug-in for his on-truck cooler.

Magat currently offers an assortment of sushi roll standards, including spicy tuna, Philadelphia and yummy rolls. Half of his menu arrives cold, while the other half, he serves deep-fried. And having made Roc and Ro his full-time gig in mid-January, he plans to expand his offerings and let his ambition grow.

“The latest special I put up on the menu is a lobster roll,” he says as an example. “I use grilled lobster claw meat. That’s a pretty popular one — people go for seconds on that one.”

Currently, he has three regular stops, which he lists on Facebook along with one-off events.
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Wednesday, January 23, 2019

Iron Bird Pizza Kitchen to open under Piglatin Cocina chef's guidance

Posted By on Wed, Jan 23, 2019 at 3:49 PM

Piglatin Cocina co-owner Andres Velez - ROBERT MITCHELL
  • Robert Mitchell
  • Piglatin Cocina co-owner Andres Velez
Iron Bird Brewing Co. has passed its kitchen off to Andres Velez and Aaron Ewton of Piglatin Cocina and Piglatin Food Truck notoriety, and they’ve rechristened it Iron Bird Pizza Kitchen.

“I have no idea [how it happened],” says Velez. “Aaron brought it up to me, and I said ‘Sure, let’s do it.’”

That was in December, and things have moved fast. Currently, Velez is waiting for his food vendor license to come through. He expects to open sometime in early- to mid-February, currently shooting for Friday the 8th.

Velez says the menu won’t change too much at first. He plans to simplify and change a few ingredients, but regulars will still be able to get most of their favorites. He will however bring back the spot’s meatball sub, instead packing it with lamb meatballs. He’ll also add between two and four new pizzas featuring flavors he’s honed at Piglatin.

49671170_1382748225222138_287840607869599744_o.png
“We’re also going to have a pasta salad added to the menu,” he says. He and Ewton are also figuring out how to do takeout and delivery — Velez says they’ll likely pair with a delivery app.

Long-term, however, Velez says they will transition away from pizzas altogether, implementing a model that’s more in line with what he and his team do under the Piglatin name. That’ll include a name change and renovation, following a long and gradual transition over “many months.”

“I can’t give you a timeline because we don’t know that timeline,” says Velez. But whatever he does, it won’t change the brewing operations going on next door — they’re a separate business. For now, he and his team are figuring out a grand opening celebration, tentatively scheduled for Feb. 8, with details to be announced.
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Thursday, January 17, 2019

Two new bars coming to downtown Springs

Posted By on Thu, Jan 17, 2019 at 4:22 PM

49937916_826819220998879_8697206077436985344_n.jpg
As mentioned in our review of Cork & Cask, local restaurateur Joseph Campana has more bar and restaurant concepts set to open in the downtown area in the near future. Coming soonest, Springs drinkers can look forward to Shame & Regret opening in the former 15C's alleway spot at 15 C East Bijou St.. Campana co-owns the spot, 51 to 49 percent, with Matt Baumgartner, who’s been the general manager at the Campana-owned Rabbit Hole for the last five years. Campana says he’s had his eyes on the spot for years now, and he and Baumgartner plan to overhaul the space in a big way. Perhaps the biggest change: it’ll no longer be a smoker-friendly venue.

“95% of people don’t smoke,” says Campana, “and a lot of people would come in here and [say] the place stinks like cigars... They just don’t want to deal with it.”

While some smokers will resent the change, the duo think they’ll do better business overall, citing their shared past at Phantom Canyon Brewing Company as evidence. Campana recalls that when the long-standing brewery prohibited smoking in their upstairs pool hall, business went up — by his estimations, as much as 80 percent — as people could now hang around and eat or enjoy a game without reeking of tobacco. Further, they’re ditching the “mysterious door in an alley” ethos for a storefront with actual windows and natural lighting.

“We want to open up the whole alleyway so people can see it,” Campana says.

They’re working with Katie Toth, an alumna of the Principal’s Office, the Rabbit Hole and Moxie, to build a cocktail program that will feature a mix of prohibition-era classics and modern craft options. Campana’s corporate chef, Josh Kelly, will design a small menu of smaller plates — Campana suggests we might see shrimp cocktail and beef tartare, as well as ‘40s and ‘50s-style bar bites. They hope to open the spot in mid-February.

Following that, Campana’s got a tiki bar and Hawaiian-style poké joint in the works. He and Supernova general manager Audriana Sutherland, again splitting that 51-49 ownership model, will open Kanaloa (333 N. Tejon St.) in the former Paloma Salon and Micro Spa later in 2019 — Campana’s hoping for a March or April opening, while Sutherland says she anticipates things taking until May or June.

Sutherland says Kanaloa started with the bar, a lighted jade green granite bar-top that caught her and Campana’s eyes. From there, Sutherland came up with the idea for a rum-centric menu of tiki drinks, typically brightly colored for a visual pop to match the planned vibe.

“At first we were looking to do more of a Japanese-style [menu],” Sutherland says, but after seeing pictures of traditional Hawaiian raw fish bowls, she fell in love. Sutherland will act as general manager and will plan the cocktail program, while Kelly will design the menu.
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Friday, January 4, 2019

Skirted Heifer owners win on Guy's Grocery Games

Posted By on Fri, Jan 4, 2019 at 4:27 PM

Skirted Heifer's Hangover burger. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • Skirted Heifer's Hangover burger.
Congratulations to Suzette Megyeri, co-owner of Skirted Heifer and Bambino's Urban Pizzeria, and Kevin Megyiri, sole owner of the upcoming northeastern Skirted Heifer location. On January 2, the mother-son team took home first place on Food Network TV show Guy's Grocery Games. Their episode served as the first part of a four-episode "DDD Family Tournament," featuring family duos from restaurants previously featured on host Guy Fieri's Diners, Drive-Ins and Dives TV show, which featured Skirted Heifer in 2015. As a result of their win, they were invited back to compete in a final round of competition against the winners from the other two preliminary episodes, which will air on January 9 and 16.
Location Details The Skirted Heifer
204 N. Tejon St.
Downtown
Colorado Springs, Colorado
635-3276
Burger Joints
“We were super-excited that we got to go out again," says Suzette. Food Network recorded the tournament in May, so while the Indy doesn't know how the Megyeris will fare in the final round — Hollywood non-disclosure agreements are nothing to test idly — they've already competed. The rest of the world will find out how they fared when the final round airs on January 23.

That said, they've already taken home $10,000 in prize money, which Suzette says will go to Kevin to help with the new Skirted Heifer. She tells us that while construction on the spot continues, they anticipate getting cleared to start decorating and stocking in early February. They plan to hold multiple soft opening days before their grand opening, tentatively set for February 11.
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Wednesday, January 2, 2019

Lee Spirits Co. releases peppermint schnapps

Posted By on Wed, Jan 2, 2019 at 8:09 AM

Lee Spirits Co.'s peppermint schnapps drinks under-sweet and aggressively minty, recalling an Altoids mint. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • Lee Spirits Co.'s peppermint schnapps drinks under-sweet and aggressively minty, recalling an Altoids mint.
Lee Spirits Company has a new product out on store shelves, and it's well-timed for winter. The distillery's new Rocky Mountain peppermint schnapps stands mighty at 45 percent ABV, and it's more frugal than most of their options — Cheers Liquor Mart, for instance, charges $15.99 for a 750 ml bottle of the stuff.

Carlos Garcia, bar manager for Lee Spirits' tasting room, Brooklyn's on Boulder Street, recently dropped a bottle by the Indy offices for us to sample. It uses the same corn-grain neutral spirit that Lee Spirits uses for their gins and liqueurs. The spirit itself looks about like simple syrup in color, not quite clear but close. It's slightly viscous, thanks to added sugar, but it's not nearly as thick or sticky as most liqueurs.

On the nose, it's all clean peppermint with only a hint of sweetness, clean and refreshing but still notably sweeter than the herb itself. It sips with a little inherent sweetness under a strong, true peppermint bite, pretty intense and, as it is on the nose, only faintly sweet. The minty finish lingers, but it's not sticky or cloying. Using candy as a point of reference, it's less like a candy cane than an Altoids mint. Through independent testing, we're able to confirm that it's excellent in coffee and cocoa, and we imagine it serves just as well in a range of cocktails besides.
Location Details Brooklyn's on Boulder Street
110 E. Boulder St.
Downtown
Colorado Springs, CO
415-3115
Bar/Club

We do notice something curious on the label in our tastings. Ours claims that Lee Spirits Company is in Monument, Colorado. We've heard rumors circulating for some time now, but nobody's talking on-record. Keep an eye out for updates when that changes.
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Thursday, December 20, 2018

Phantom Canyon Brewing Company splits with longtime brewers

Posted By on Thu, Dec 20, 2018 at 4:25 PM

Taps at the bar at Phantom Canyon Brewing Company. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Taps at the bar at Phantom Canyon Brewing Company.
As of mid-December, longtime Phantom Canyon Brewing Company brewers Alan Stiles and Troy Johnson no longer work at the Breckenridge-Wynkoop Holdings-owned spot. The duo brewed at Phantom Canyon for 10 and 5 years, respectively.

“They both have been tremendous brewers for us here at Phantom Canyon," says Noah Kaufman, Phantom Canyon's general manager. “I can’t speak enough positive things about them."

Kaufman declined to say whether the two resigned or were fired. His only comment on the circumstances is that “It came to a point where they were ready to do their own thing.”

Kaufman did, however, identify their replacements. Charles McManus, former lead brewer at Denver-based sister company Wynkoop Brewing Company, has taken the job of head brewer. He'll be assisted by brewer Ryan Emily, who's been training under Stiles and Johnson for the past year and has previous experience with Tallgrass Brewing Company of Manhattan, Kansas.

The Indy spoke with Johnson, but he declined to comment at this time.
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Brother Luck announces new restaurant Lucky Dumplings

Posted By on Thu, Dec 20, 2018 at 4:22 PM

Luck's back on Food Network - KIRSTEN AKENS
  • Kirsten Akens
  • Luck's back on Food Network
Local chef, restaurateur and occasional reality cooking show competitor Brother Luck just announced a new restaurant he’s working to open. It’s called Lucky Dumplings and if all goes to plan, Luck says it could open as soon as mid-March, 2019.

“If we can open up sooner, that’s obviously awesome, but being realistic, I think it’s fair to plan on the long term,” he says.

Lucky Dumplings will serve dim sum, a traditional dining experience Springs eateries have only approached, best approximated by the dumplings Yellow Mountain Tea House serves as part of their tea ceremony service.

“You’re going to sit at a table and order a bunch of small bites, almost tapas-style, to enjoy with your friends,” Luck explains.

Mostly, his offerings will draw from what he’s sampled while traveling in Hong Kong and Shanghai, but it’ll be filtered through his experiences, both growing up near San Francisco’s legendary Chinatown and his own culinary heritage. As an example, he says he’ll offer a gumbo-like play on xiaolongbao (soup dumplings).

“The shrimp and sausage filling with the gumbo gelee that melts as it cooks, it works,” he says.
The location also represents something cyclical for Luck, as it’s opening in the former Triple Nickel Tavern (26 S. Wahsatch Ave.), where he first operated Brother Luck Street Eats.

“It’s a trip that five years ago, I started a restaurant in this space, and we’re going right back to it,” he says. He notes that he also plans to acquire a liquor license for the spot.
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Wednesday, December 19, 2018

Rosco's Coffee House announces new owner, change in branding

Posted By on Wed, Dec 19, 2018 at 12:26 PM

The new logo for Rosco's Coffee House - COURTESY ROSCO'S COFFEE HOUSE
  • Courtesy Rosco's Coffee House
  • The new logo for Rosco's Coffee House
Rosco’s Coffee House is changing hands. Starting in January 2019, manager Annette Moon takes over as the sole owner of the near-Downtown coffee shop, taking over for current owner Tony White. Moon’s been in the coffee business for a total of nine years, and she says she was hired at Rosco’s as head barista before the spot opened. Over the last three and a half years, she’s worked her way up through the ranks.

“We knew that I was working my way towards this, because it’s a really good fit,” she says. “I care about this place a lot.”

She plans to make a few changes, already in the works. First, she’ll rebrand the spot, changing the logo to something she describes as more polished and professional. It’ll keep the same name, though, a memorial to White’s beloved donkey, Rosco. She’ll adjust the menu as well, moving to Springs-based Snowberry Bakehouse for pastries and the like. Moon says Snowberry’s gluten-free and vegan offerings will help Rosco’s better accommodate guests with dietary concerns. She’ll also be fortifying their lunch offerings, adding a house special panini she says will change either monthly or twice a month. And while she plans to reevaluate what they serve for breakfast, that’s further down the line.
Location Details Rosco's Coffee House
432 W. Bijou St.
Downtown
Colorado Springs, Colorado
238-1947
Moon plans to hold a grand reopening for Rosco’s on Friday, Jan. 11, featuring live music by Had I Known, Vase Vide, and Tall City, with a recommended donation of $5 to $7 so she can pay the bands. She’s also hoping to get a keg donated so she can offer free beer for the event.
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Monday, December 3, 2018

Karen's Corner Bakery offers fully grain-free baked goods

Posted By on Mon, Dec 3, 2018 at 3:30 PM

Karen Bechtel's baked goods use no grains whatsoever. - COURTESY KAREN'S CORNER BAKERY
  • Courtesy Karen's Corner Bakery
  • Karen Bechtel's baked goods use no grains whatsoever.
As of October 1, local Karen Bechtel has opened Karen’s Corner Bakery in the former Sweet Elizabeth's Organics spot at 115 S. 25th Street, offering not merely gluten-free but fully grain-free baked goods. She uses nut, coconut and tapioca flours for all of her baked goods, and, eschewing cane and beet sugars, she uses maple syrup, coconut sugar and honey.

Professionally, Bechtel comes from the supplements industry, having sold and advertised nutritional supplements for Garden of Life and Ancient Nutrition, among others. But she’s been baking since childhood.

“My aunt, Sharon Halsey, taught me how to bake,” she says, recalling that she made her first lattice pie at 10 years old. “I stayed up until 2 in the morning and woke up my parents saying ‘Hey, want some pie?’”
Location Details Karen’s Corner Bakery
115 S. 25th Street
Old Colorado City
Colorado Springs, CO
210-5361
Bakeries

She’s found great success in pastries, she says, noting that her vegan fruit turnovers have been “flying off the shelves.” Bechtel also finds her cheesecakes, pies, apple torte and banana bread all do particularly well. Home bakers can also pick up one of her pre-bagged kits or house-made coconut powdered sugar. That said, she can’t do breads, rolls or anything requiring a strong gluten structure, such as croissants. For now, her in-the-case vegan selection’s limited, though she’ll bake vegan goods for special orders, and she’s working on a vegan cheesecake. Though seating’s limited to small tables out front, she also offers a few beverages, all from her supplements background, including CBD coffee, bone broth coffee, maple water coffee and tea, bone broth golden milk, unsweetened chai, and more.
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