Behold our annual Bites issue, which offers a glimpse into Colorado Springs' expansive food and drink scene.
This year, we revive one of our personal favorite food-reporting missions — what we call our "food fight" series — in which we pick a popular food item and essentially pit a few restaurants' renditions against each other. Four seemed like a fun number this time around, and we can now with authority say that we've found our favorite biscuits and gravy, Pad Thai, chile relleno and fish and chips.
Oh the carnage, the bloodshed, the tears! ... OK, not really. It was actually just a ton of gut-bombing in a short time period for Bryce Crawford and myself.
Next up we hear from celebrated chefs in town on some of their personal favorites, from foodie films and literature to their most memorable moments with food in recent days. They offer a little industry prognostication as well as insight into their craft. After reading these, there's a good chance you'll end up with Mostly Martha in your movie-rental queue and some library checkouts. Enjoy. You're welcome.
Finally, we examine several educational aspects of alcohol, from how to properly taste many forms of it, to how to make an array of different spirits now being produced locally. Area distillers break down the play-by-play of how a variety of inputs interact, and show that success stems from finding a delicate balance and accentuating nuances — speaking softly but carrying a big stick, to get all Roosevelt about it.
With all this info, we hope that you now carry a shopping list of sorts for the next few months. Prove us wrong on our food-fight winners — you've got to eat them all to find out. Drop in on one of our chef interviewees to see how their passions translate into flavors. And finally, explore some truly neat spirits (pun intended) and craft cocktails. Cheers.