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Culinary crumbs and gastronomic gossip

Bistro for life
Bolo Bistro (287 E. Fountain Blvd., # 100) opened this week at the south end of downtown inside Prestwick Village (the townhomes and office buildings at Weber and Fountain streets). Every breakfast and lunch meal on the menu costs $7.45.

Operations manager Larry Lafferty says the number is not symbolic; he just wants people to be able to buy a high-quality meal for under $10. All meals purchased will help raise funds to "aid women and children in crisis." Citing statistics that "over 93 percent of gang members come from single-mom homes, and 75 percent of crime stems from them," Lafferty says that "if you change a woman's life, you change a kid's life."

In the interest of transparency, Lafferty is clear that some proceeds go to both Life Network and Maternity of Mary, local pro-life outreaches that he selected because "they are nonviolent, caring, compassionate and worried about the mother and child."

Lafferty says this is Bolo's flagship facility. Within two to three years, he says, it should franchise across the country, employing and helping educate women in crisis, and even helping them purchase a car and home. Visit bolobistro.com to see a menu, or call 355-5700 for more.

Taste of divinity
As soon as the federal permit arrives possibly late May Manitou Springs will see its first on-premise winery in the form of D'Vine Wine, at 934 Manitou Ave., #108 (inside the Spa Building). The local franchise outlet, of which there are fewer than 20 across the nation, will start by fermenting 14 wines on site from sweet wines to dry reds and even buyers' own blends with custom labels.

Winery manager and 13-year Manitou resident Christi Mayfield says the store will offer daily tastings and sell its wine by the tasting, glass, bottle and cask. It will also host special events.

How it works: D'Vine starts with post-mash juice from national and international grapes. Depending on the varietal, wines take from six to 16 weeks to ferment in five-gallon Italian glass carboys. Fermentation occurs via a handy gadget that "de-gasses" the wines in 20 minutes (versus the usual years). Many wines then receive enhancing additives for instance, black peppercorn for the Spanish Rioja, or organic black cherries for the Cabernet.

Once in full production, D'Vine may open several tasting room branches in town, says Mayfield. For more information, call 685-1030 or visit dvinewineusa.com.

Send the dish on new menus, events and food-related news to scene@csindy.com.

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