Last night's "Whiskey for My Men, Beer for My Horses" event at the Colorado Springs Fine Arts Center was the perfect kick-off to the July Fourth weekend, as well as the myriad of July events that will happen during Pikes Peak Western Heritage Days.
While listening to local bluegrass band Grass It Up (including the Indy's own David Jeffrey), participants were able to partake in eight different tasting stations. Bristol Brewing Company provided the aforementioned beer, including samples of their newest summer pilsner, Yellow Kite.
Downslope Distilling, from Littleton, not only offered up tastes of its whiskey, but also of its rum and pepper vodka. The longest lines of the night were at the Pizzeria Rustica table, where the traveling "Rusticator" outdoors tried to pump out enough pizzas to keep up with the crowds.
But the hit of the evening had to be Chef William Sherman, with the new Amuzé at the FAC, and his New Mexican Chili Pepper Crème Brûlée.
Chef William and his crew were also serving up appetizers on the other side of the building, including a vanilla-infused cream of roasted red pepper soup, but his dessert was to die for. (My husband, who rarely eats sweets, went back for seconds. Shhh. Don't tell anyone.) The crème was the perfect blend of thick and creamy, with the signature crunchy top. And the pepper left tasters with a sweet heat on the tongue.
If this dessert is a sign of things to come from Amuzé at the FAC ... bring it on!
In the meantime, if you're looking for something to do today at noon, there's another Pikes Peak Western Heritage Days event. It's just a little thing .... you know, the annual Tejon Street cattle drive. One hundred longhorn steer will make their way down Tejon, finishing at the Pioneers Museum. An event almost as exciting as that crème brûlée.