Nissa and Mike Buth, owners of Ola Juice Bar downtown, have opened Moxie Fresh Kitchen & Craft Cocktails, 925 S. 8th St. Ruthie Poole has come on board as the executive chef in charge of the plant-based menu. And she's doing an excellent job dishing out favorites for vegans.
The beet burger ($13) is a fine example of how veggies can mimic a beef patty. The delicious, beet-red "meat" is topped with baby kale, pickled onions and tomato chutney, sandwiched between homemade focaccia. The sandwich is served with a side of herb potato chunks. The bar offers vegan cocktails and wine by the glass. Details: 641-9385, livemoxie.co.
A taste of Wisconsin
Chris Peissig missed the delicious Wisconsin cheese from his home state so much he decided to open his own shop, The Cheese Haus, 1380 S. 21st St. In addition to an array of cheese, he stocks other foods from Wisconsin such as sausage, brats, bacon and artisan crackers. He also has Colorado products such as honey from Schmidt Apiaries. He's hosting a grand opening from 10 a.m. to 6 p.m. Saturday with free beer from Iron Bird Brewery
"They are from Wisconsin, too," Peissig said. "Everything in the store will be 10 percent off. I'm going to be cooking some brats and other sausages."
Go with the grain
The University of Colorado at Colorado Springs will have the Grain School Public Forum at the Roaring Fork Dining Hall, 1420 Austin Bluffs Parkway, 5:30 to 10 p.m. Saturday. The free artisan event will celebrate bakers, brewers and chefs with tastings of their crafted foods. The keynote is by UCCS health sciences professor Margaret Harris presenting on "Modern Wheat Makes Us Sick! But What Is It?" She'll be followed by a Heritage Grain Chain Pioneers panel with Stephen Jones, Jeff Zimmerman, and Don Guerra. Registration required at tinyurl.com/ycxh5m3c.
Brother Luck going strong
Brother Luck, owner of Four by Brother and contestant on "Top Chef" season 15, remained in the challenge at the end of Episode 5 last week. He survived the snowy camping trip in Estes Park in an episode titled "This Is Not Glaming." The chefs were tasked with cooking as campers, with a fire and limited supplies as well as proteins and ingredients native to Colorado. Luck went with pheasant and wound up having one of the four least- liked dishes. Lucky for Luck, judges voted Tu David Phu's rabbit three ways their least-liked dish.
"Tu bit off more than he could chew," they said. "He should have cooked his rabbit in one specific way."
He packed his knives and headed to Last Chance Kitchen for a chance to re-enter the main competition later.
So what has helped Luck hang in the game? Did he have a game plan?
On his Facebook page, he posted: "After filming the first episode I realized how much time was being wasted. The set was extremely large and we ran circles searching for equipment and ingredients. I decided to memorize the kitchen layout and draw a diagram of it in my notebook later that evening. This helped me become more efficient during challenges and always pick the best station."
Watch how his strategy works on Episode 6 at 8 p.m. Thursday on Bravo.
Dining fit for kings and queens
Here's a deal worth saving up for: The Penrose Room at The Broadmoor, 1 Lake Ave., is offering a three-course dinner and wine pairing for $100 (plus tax and tip) on Thursdays through March 29. The evening meals are prepared by chef de cuisine Max Robbins, who has cooked at The French Laundry in Napa Valley, Calif. Jackets and dressy denim is allowed in the jewel box of a dining room. Call 577-5733.
Send tips about restaurant openings, closings and specials to firstname.lastname@example.org, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney.