Table Talk: Till Kitchen's evolution and new pasta, cocktail classes

By Teresa Farney Updated: March 18, 2017 at 7:02 pm • Published: March 15, 2017 0
photo - Hunter Huffman, sous chef at Till Kitchen, taught a pasta class in February.

Photo by Teresa Farney
Hunter Huffman, sous chef at Till Kitchen, taught a pasta class in February. Photo by Teresa Farney

Since it opened in June, Till Kitchen, 9633 Prominent Point, has been evolving.

Within about six months of the restaurant's opening, a large portion of the eatery that had been devoted to a mercantile was closed to make room for Roost.

Roost was a café where lighter lunches were served. Not much more than a month passed after it opened before Roost disappeared and the mercantile was brought back.

Till Kitchen bartenders, Drew Hipp and Jenna Moore, taught a cocktail class in February. Photo by Teresa Farney 

"I made a mistake," said Mitch Yellen, majority owner of Altitude Hospitality Group, which includes Till Kitchen among its properties. "I got hate emails. So, we've brought back the mercantile."

The Till Kitchen staff is doing classes such as how to make pasta and cocktails.

"We do classes every month," said Mundi Ross, brand manager, marketing and buyer for the restaurant. "Cooking (classes) are always the third Tuesday evening of the month. We will be hosting a spring cocktail class in April. We are also planning to launch a farmers market."

I attended the cocktail class on a Saturday afternoon in February. We were shown how to prepare three cocktails, which we sipped with light appetizers. Bartenders Drew Hipp and Jenna Moore know their spirits and did a great job of teaching us about them. Cost was $50 per person.

During a February pasta class we were shown by Hunter Huffman, sous chef at Till Kitchen, how to make a basic pasta dough and how to create three types of pasta shapes. The chef had made extra dough for each of us to take home to make our own pasta. Cost was $40 per person. Details: 282-8004,

Barb Rusnak. who with her husband, Bob, have opened Dickey's Barbecue Pit at 130 E. Pikes Peak Ave. downtown. Photo by Teresa Farney 

Downtown BBQ

Barb and Bob Rusnak, franchise owners of Dickey's Barbecue Pit, have opened an outlet at 130 E. Pikes Peak Ave. This is a mini version of their other, larger locations, and you can grab a to-go lunch from a menu of sandwiches, chips, sides and desserts. Hours are 10 a.m. to 2 p.m. Mondays through Fridays. Visit

'KVOR Table Talk'

Guests on the "KVOR Table Talk" radio show at 1 p.m. Saturday:

- Mari Younkin, owner of Cuisine Contemoraine, has created the "Sweet Baking with Passion & Purpose," calendar with a photo and recipe for desserts for each month of the year. She will talk about the calendar, which is available on for $12.50. Details:

- Andy Schlesinger, owner of Bella's Bakery and Café and The Coffee Exchange, talks about Cuban Salsa Nights at The Coffee Exchange, 526 S. Tejon St., at 6 p.m., April 8 and 15. Cost is $35 per person. In addition to a seated dinner, with choice of entrées, there will be a dance instructor teaching salsa moves. Details: 635-0277,

- Gretchen Pressley with the Humane Society of the Pikes Peak Region is joined by a representative from Sovereignty Wines to talk about the Fur Ball at Cheyenne Mountain Resort, 3225 Broadmoor Valley Road, April 22. Cost is $185 per person.

- Martile Rowland, artistic director of the Opera Theatre of the Rockies, talks about the Gilbert & Sullivan & Tea at The Pinery at the Hill, 775 W. Bijou St., 3 p.m., April 9. In addition to a traditional British tea, performers from the Opera Theatre will be singing selections from many Savoyard operetta hits. Cost is $50 per person. Reservations required. Details: 646-3127,


Send tips about restaurant openings, closings and specials to, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney

Comment Policy

Like us on Facebook