Jake Topakas, co-owner of Jake and Telly's Greek Taverna, 2616 W. Colorado Ave., recently put out a dazzling buffet in observance of the 20th anniversary of the eatery. The conversation starters were two lambs he roasted on a spit. The full Greek buffet held more than 40 different dishes including rotisserie chicken, souzoutkakia (baked meatballs in tomato sauce), spanakopita (spinach pie), hummus, tzatziki, dolmades, avgolemono (egg lemon soup) and pastitsio. There was a Greek band and dancers and, of course, plenty of ouzo for a festive vibe. Details: 633-0406, jakeandtellys.com.
The people have spoken
There were cuisines from 15 different countries featured at the Pikes Peak Chapter of the American Culinary Federation's Culinary Passport dinner in late April. Guests sampled dishes like Khao Tang Naa Tang (rice crackers), topped with shrimp and pork curry from Thailand and prepared by Supansa Banker, executive chef at 2South Food and Wine Bar. There was a refreshing cucumber gazpacho from Mark LeFebvre, executive chef at Cerberus Brewing Co., who was representing Spain. Attendees were given tokens to vote for their favorite dish. Matt Richardson, executive chef at Cheyenne Mountain Country Club, and his sous chef, Bill Thompson, won The People's Choice trophy for their Asian-Indian tandoori spiced lamb chops and chicken tikka masala.
Proceeds from the fundraiser support Seeds Community Café, 109 E. Pikes Peak Ave., a nonprofit, pay-as-you-can, pay-it-forward business model.
Burger with attitude
The chimichurri bacon cheeseburger, a limited-time delicious hunk of happiness in the mouth, can be found at Larkburger, 1904 Southgate Road. Being able to order a burger cooked to your liking is a big plus, personally, at this eatery. Couple that medium-rare, juicy 100 percent Black Angus beef with other fixings including applewood-smoked crisp bacon, pepper jack cheese, tomato, lettuce, purple onion, arugula, fried jalapeños and, of course, the flavorful chimichurri sauce, and well, now we're talking. For the uninitiated, chimichurri sauce is originally from Argentina. It's a vibrant green mixture of fresh parsley, oregano, garlic, vinegar, oil, salt and pepper. Grab some extra napkins. Details: 466-6111, larkburger.com/colorado-springs.
When life gives you lemons, make lemonade - as the saying goes. That's what husband-and-wife team Chess and Lisa DiDonato did four years ago when they started selling their products at farmers markets and fairs. Now the business, Pikes Peak Lemonade Co., has grown to include online sales and most recently a new retail location at 224 N. Tejon St. Their artisanal drinks are made with organic lemon juice, cane sugar and filtered water. Flavors include such ingredients as real lavender, hibiscus and rose petals. You'll also find lemonade and limeade mixes along with seasonal items like hot toddy and hot chocolate mixes. Visit tinyurl.com/jwu4l6f.
'KVOR Table Talk'
Guests on the "KVOR Table Talk" radio show at 1 p.m. Saturday:
- Adam Shapiro, owner of Black Forest Meadery and Winery, 6755 Shoup Road, is joined by his son, Gregory, to talk about their one-year anniversary of the Shapiro Family Farms retail operation and tasting room. Gregory and his brother are 4-H members who raise turkeys and lambs. Details: 495-7340, blackforestmeadery.com.
- Julie Nehme, co-owner of Marigold Café & Bakery, 4605 Centennial Blvd., is joined by her daughter, Cailee, to talk about the restaurant. Details: 599-4776, marigoldcoloradosprings.com.
- Melodie Owens, owner of Our Events Rock, and Aaron Rivera, director of operations for Four By Brother Luck, 321 N. Tejon St., talk about the new eatery, the evening menu compared to the lunch options and upcoming events. Details: 434-2741, fourbybrotherluck.com.
- Jim Fenlason, with Southern Concepts Restaurant Group, talks about the Southern Hospitality restaurants he manages and menu highlights. Visit: southernconcepts.com.
Send tips about restaurant openings, closings and specials to email@example.com, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney.