Immerse Cuisine to join Local Relic at Carter Payne 

Long has the Carter Payne Event Center been without a foodservice option to complement beer peddlers Local Relic, but no longer. May 2 will see the opening of Immerse Cuisine, the new small-plate concept from AspenPointe Café chef Brent Beavers. Beavers will be serving what he terms contemporary American cuisine, Wednesday through Sunday evenings.
Location Details Local Relic at The Carter Payne
320 S. Weber St.
Colorado Springs, CO
“We’ve got a lot of things going on on a lot of the plates,” he says, citing Asian and Mexican influences in particular. “There’s no real way to define [contemporary American cuisine], because it’s just cool food.”

To clarify, he gives an example of a dish he plans to offer at opening: a miso pork tostada. It’s roast pork with a miso-honey glaze, served on a tostada with a hummus-like white bean purée. His menu will have a few fork-and-knife options, but much of it will be elevated snacks or “thoughtful bar food,” he says, matching the experimental attitude Local Relic’s team applies to their ever-revolving offerings.
Location Details Immerse Cuisine
320 S. Weber St.
Colorado Springs, CO

This new venture won’t interrupt Beavers’ mentoring work at AspenPointe, he says.
“With AspenPointe, I love working with people trying to get their lives turned around...” he says, “but it leaves a little bit of my creativity on the table that I needed to find something to do with.”

Beavers also intends to use Immerse as a bridge to wider employment opportunities for culinary students in his programs at AspenPointe, as well as other culinary programs around town.


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