Side Dish extra: coffee crawl, water rights and more

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• Let's jump into this food-and-drink update/outlook with this super informative newsletter posted yesterday at Right to Thrive by Christine Faith

In it, she breaks down four common myths about water rights in Colorado, including common misunderstandings about capturing rainwater and employing a gray water system. It's great info for gardeners, so "you can make an informed decision regarding your own adherence to the laws or your own civil disobedience," she writes.
Pizzeria Rustica/TAPAteria owners the Bracketts (right) generously gifted items to the Adam's Mountain Cafe fundraiser at Margarita at PineCreek. Their Sept. 17 wine dinner will also benefit the cafe. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Pizzeria Rustica/TAPAteria owners the Bracketts (right) generously gifted items to the Adam's Mountain Cafe fundraiser at Margarita at PineCreek. Their Sept. 17 wine dinner will also benefit the cafe.

 • Last night's fundraiser for Adam's Mountain Café at the Margarita at PineCreek was "really successful" in owner Farley McDonough's words, even though the heavy rain storm chased it from the patio to indoors and later threatened the cafe in Manitou again, just as it prepares to reopen Thursday, Aug. 29. 

A second fundraiser will be held from 2 to 5 p.m., Sunday, Aug. 25 at the Garden of the Gods Trading Post. Entry is $10, which includes two free glasses of beer or wine plus snacks and a silent auction. 

• If you're a fan of winery tours or pub crawls, and also like coffee, consider reserving a spot early on the Caffeine Crawl in Denver on Saturday, Sept. 14. You'll visit 10 outfits for sampling for $30, and all the info is here:  Denver_Crawl_Release.pdf

The Arkansas Valley Organic Growers (AVOG) recently announced a Farm-Fresh Buying Club  that allows bulk orders (minimum of $100) ideal for splitting with friends or neighbors, delivered to pick-up points in the Pueblo and Colorado Springs areas. 

The gist:
Each week AVOG provides an email detailing product availability and pricing. Members will decide which items to order and what quantity. For example, a recent order list offered vegetables ranging from string beans and beets of various varieties, to carrots, cucumbers, garlic, onions, peaches, melons, tomatoes, herbs, as well as natural beef, lamb, eggs, honey and much more — all raised by local farmers and ranchers.

• Lastly, we wish good luck to chef tournant at the Broadmoor, Aaron Haga, who competes tomorrow in Glen Ellyn, Ill. in the second round of tryouts for the ACF Culinary Team USA. 

Details on that competition and more on Haga from the press release:
Aaron Haga, CEC®, of Colorado Springs, Colo., is one of 14 chefs who qualified to compete in the second phase of competitions to determine who will represent the United States on the American Culinary Federation’s ACF Culinary Team USA, sponsored by Unilever Food Solutions, the official representative team of the U.S. in major international culinary competition.

The first of the two-stage tryouts for ACF Culinary Team USA, held June 1-2 at Johnson & Wales University’s Denver campus and June 15-16 at Johnson & Wales University’s Charlotte campus, featured the cold-food segment. The 25 chef candidates had 17 hours to prepare, plate and present their dishes according to the guidelines. Fourteen were selected to advance to the hot-food segment Aug. 24 at College of DuPage, Glen Ellyn, Ill. To qualify to try out for the team, candidates had to pass a rigorous application review in which their application, résumé, biography, competition experience, work history and other qualifications were evaluated. Each chef had to display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current and modern trends in presentation, technique and taste.

Haga, an ACF-Certified Executive Chef® (CEC®), is chef tournant at The Broadmoor, Colorado Springs, Colo. He graduated with honors in 2007 from the Culinary Institute of America, Hyde Park, N.Y., with an Associate Degree of Occupational Studies in Culinary Arts. Following graduation, he completed an externship at Cherokee Town and Country Club, Atlanta, where he worked as an assistant chef and garde manger. In 2010, he accepted a position as banquet chef at The Hotel Hershey, Hershey, Pa. Haga has won several medals in individual culinary competitions, including a gold medal at the 2009 Sysco Signature Entree Challenge, Atlanta, and a silver medal at the 2008 ACF National Student Team Championships. He is a member of ACF Pikes Peak Chapter Inc. ...

ACF Culinary Team USA began competing in international competitions in 1956. The 1960 team captured the first world championship honor at the Internationale Kochkunst Ausstellung (IKA) and repeated the distinction in 1980, 1984 and 1988 by taking the prestigious hot-food competition and establishing a new world record for the most consecutive gold-medal wins. In 2002, ACF Culinary Team USA had the highest score in restaurant-style cooking among 32 nations, and in 2008, the regional team won the overall world championship title for the regional portion. At the last IKA in 2012, ACF Culinary National Team USA won a silver medal in cold-food presentation—only one gold medal was awarded—and a silver medal in the hot-food kitchen, placing sixth overall.

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