• McCabe's Tavern to have one final St. Patrick's Day celebration before closing

    By teresa farney teresa.farney@gazette.com -
    Updated: 16 hr ago

    McCabe's Tavern, the popular Irish pub at 520 S. Tejon St., will remain open for business on St. Patrick's Day on March 17 and the next day, too, announced co-owner Ari Howard. The building's new owner had said earlier that McCabe's lease was to expire in late January, but the...

  • Colorado Springs chef continues to win challenges to stay in the pack of chefs wanting to be Top Chef

    By teresa farney teresa.farney@gazette.com -
    Updated: 16 hr ago

    Brother Luck, owner of Four by Brother in Colorado Springs and a contestant on "Top Chef" 15, won the "Last Chance Kitchen" this week in Episode 7, "Olympic Dreams." Luck had packed his knives during Episode 6 and was sent to Last Chance Kitchen, where he won the challenge against Tu...

  • Nestle debuts natural ruby chocolate in KitKat-crazed Japan

    Corinne Gretler and Lisa Du, Bloomberg
    Updated: Thu, Jan 18, 2018

    Nestle SA will sweeten Japan's Valentine's Day with ruby-chocolate KitKats, choosing one of the world's most candy-obsessed markets for the debut of the first new type of natural chocolate in more than 80 years. Nestle struck a deal with Zurich-based Barry Callebaut, the developer of...

  • Homemade artisan pizza the real deal with right recipe and equipment

    By Teresa J. Farney teresa.farney@gazette.com -
    Updated: Wed, Jan 17, 2018

    I've become obsessed with artisanal pizza - not only eating it, but also making it - since I got an Uuni 3 Wood-Fired Pizza Oven under the Christmas tree. I've discovered that a full-flavored pizza comes from wood smoke delivered in an incredibly hot oven. The Uuni (Finnish for...

  • It may not cure your cold, but the hot toddy sure can warm your heart

    By M. Carrie Allan The Washington Post -
    Updated: Wed, Jan 17, 2018

    It's January, and all around me in the warren of cubicles, I hear the human groundhogs wheezing. Sneeze. Hack, hack, hack. Sniffle, sniffle. I try to keep my head down, out of the germ jet stream. I think of the hand sanitizer I keep in a drawer. I fantasize about sending it around...

  • A black bean dish to make you forget how cold it is outside

    By Joe Yonan The Washington Post -
    Updated: Wed, Jan 17, 2018

    There are black beans, and then there are black beans cooked with orange juice. If you haven't tried squeezing some in, it's a revelation - a Caribbean take that's especially appealing in winter's chill. I first tried the technique when following a recipe from the great J. Kenji...

  • Colorado Springs area cooking classes and events starting Jan. 17, 2018

    By Carlotta Olson carlotta.olson@gazette.com -
    Updated: Wed, Jan 17, 2018

    CLASSES ONGOING Black Bear Bourbon Bar - 10375 Ute Pass Ave., Green Mountain Falls; 684-9648, 964-2990, chefmatthews@aol.com. - Basic Bourbon Training, 8-10 p.m. Fridays. Cost is minimal and varies. Cocina Corazón - Various locations. Registration: 661-3030,...

  • Colorado Springs Cambodian food truck shuts down; family comes first

    By chhun sun chhun.sun@gazette.com -
    Updated: Tue, Jan 16, 2018

    A bright yellow truck known for serving authentic Cambodian food is moving on. Awaken Food Truck owner Chhaya Phat, his wife, Jessa, and three of their children are leaving Colorado Springs for a new life in Tennessee. Phat is returning to active duty with the Army and will be...

  • 2 more restaurants coming to downtown Colorado Springs as McCabe’s leaves

    By teresa farney and Rich Laden The Gazette -
    Updated: Tue, Jan 16, 2018

    Two more Denver restaurants - Dos Santos Taqueria de Mexico and White Pie Pizzeria - are coming to the 500 block of South Tejon Street in downtown Colorado Springs, where a building that once housed an old trolley car barn is being transformed into a restaurant and entertainment hub....

  • New study ranks healthy airline food options. (Hint: Bring your own.)

    By Kate Silver The Washington Post -
    Published: Tue, Jan 16, 2018

    Airplane food tends to be more of a punchline than a pleasure. Yet at 35,000 feet, even a forlorn-looking tray can entertain and sustain a captive audience. With that in mind, Charles Platkin, director of the New York City Food Policy Center at Hunter College, sought to uncover how...

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