Colorado Springs, CO October 2023

OMNI-HEAT™ INFINITY

THE GOLD STANDARD IN WARMTH

AVAILABLE IN STORE NOW

1685 Briargate Pkwy Ste 311, Colorado Springs, CO 80920

THE BROADMOOR An American Masterpiece

THE BROADMOOR FALL GETAWAY

As summer’s embrace gives way to the golden allure of fall, there’s no better time to escape the ordinary and immerse yourself in the extraordinary beauty of the season at The Broadmoor. This autumn, avoid the traffic to the high country and seize the opportunity to bask in the timeless elegance of The Broadmoor and, with rates starting at $299 for select dates in October and November, immerse yourself in the season’s captivating colors.

Rates are based on space availability for October and November 2023. Rates do not include applicable taxes and fees. Not applicable to groups. Valid for new bookings only.

102 ND ANNIVERSARY EVENT

Let this Colorado Springs original help you create the home of your dreams. We’ve been helping generations of Colorado families create the look and comfort that best expresses their LIFESTYLE.

Now during our Anniversary Celebration, enjoy special savings in every room of your home by the best manufacturers

Brittany Experience Coordinator

Rachel Senior Designer

Tricia Turk Principal | Designer

Food + Drink

Colorado Springs is growing and so are its food and drink options. Eateries and drinkeries don’t last long in this town if they’re just, well, there. Whether they’ve been around for decades or are the new kids on the block, they need to offer something special to survive – extraordinary taste, beautiful presentation, top-notch staff.

As I drive around town these days, I see countless new restaurants I want to try. Then, I drive by my old favorites and want to circle back around to those for the umpteenth time, too. Maybe I should just stop cooking and eat out every night for a few months to catch up on all the deliciousness in our region.

In this issue of Colorado Springs Lifestyle Magazine, we highlight lots of great spots old and new that you should try or try again. Get out there and enjoy!

Have you been to Boonzaaijer's Dutch Bakery on Filmore? If not, you’re missing out! While we’re discussing pastries, you might as well put Horseshoe Donuts and Sweet Elizabeth’s Organics on your list. Both are amazing…  Or try Ambli Global Cuisine’s fabulous offerings, including rotating regional menus and a chef’s table experience.

Do you like to cook? Would you like to learn to use the leftover bits from your kitchen that you normally would throw away? Get the details on Gather Food Studio’s Trash to Table classes. Maybe grab a bottle of the world’s oldest alcoholic beverage from Antelope Ridge Mead to round out your meal.

Need a great caterer? How about three under one umbrella? Picnic Basket Catering Collective has you covered – from small, casual gatherings to sprawling black tie affairs.

Maybe you’re looking to bless others with food? Read about how to donate time or funds to Care and Share, the largest food bank in southern Colorado. And if food and drink simply aren’t your thing, we have you covered, too! Read all about the prestigious Colorado Ballet Society, as well as about Surface Gallery, a business that showcases emerging-to-established local artists. Happy October!

ASHLEY HAMERSHOCK, EDITOR @COLORADOSPRINGSLIFESTYLEMAG

(Correction: In the September issue, the cover image was taken by Allison Daniell of Stellar Propeller Studio)

October 2023

PUBLISHER

Scott Barr | scott.barr@citylifestyle.com

MANAGING EDITOR

Stephanie Barr | stephanie.barr@citylifestyle.com

EDITOR

Ashley Hamershock ashley.hamershock@citylifestyle.com

CONTRIBUTING WRITERS

Ashley Hamershock, Rochelle Reeder, Sydney Schardt, Lindsay Tallman, Cara Bukacek, Kathy Roberts

CONTRIBUTING PHOTOGRAPHERS

Margarett Hansen Photography, Mindy Warman

Photography, Rochelle Reeder, Cara Bukacek, Daniel Ray Photography, The Elan Studio, Boonzaaijer's Dutch Bakery, Gather Food Studio, Kayla Coburn, Ted Mehl, Dex Honea, Care and Share, Sweet Elizabeths, Picnic Basket Catering, Grub Freaks, Stellar Propeller Studio, Richard Seldomridge, Valerie Lloyd

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Hunter Richie

LAYOUT DESIGNER Eva Tucker

1: Grand opening of Dunkin Donuts location at Garden of the Gods.

3: Alex and Sandy Apodaca and Dunkin team make donation to Goodwill.

Pictured with Karla Grazier, President and CEO of Goodwill of Colorado. Photography by The Elan Studio

OCTOBER 2023

local experiences

The best places and things to do in our area.

Our community is brimming with incredible food and drinks to indulge in and we’ve selected some of our picks that you must experience for yourself. Bon appetit and cheers!

Our Picks for Foods to Feast On

PROVISION BREAD & BAKERY: Provision Bread & Bakery has its own mill. Employees process all of the grain in-house and even offer freshly milled flour for purchase. 4 S. Wahsatch, Suite 120, Colorado Springs, CO

SUSHI ROW: Sake bombs. Temaki tacos. All of the traditional sushi rolls, nigiri and sashimi. Domo Arigato for bringing this eatery to downtown Colorado Springs.  316 N. Tejon, Suite 120, Colorado Springs, CO

MY NEIGHBOR FELIX: This Denver-based Mexican eatery just opened in The Promenade Shops at Briargate. Its menu features the cooking of all seven of the culinary regions of Mexico. 1645 Briargate Pkwy, Suite 203, Colorado Springs, CO

GRAND VIEW AT GARDEN OF THE GODS RESORT AND CLUB: Looking for somewhere special? Try Grand View at the Garden of the Gods Resort and Club. Floor-to-ceiling windows, newly renovated and lots of culinary artistry. 3320 Mesa Road, Colorado Springs, CO

SHUGAS: Our list of local experiences wouldn't be complete without Shugas. This Colorado Springs staple is ever-changing and always amazing. Don't forget the spicy shrimp soup!  702 S Cascade Ave Colorado Springs, CO

Scan for more photos and the full list.

Want to recommend a local experience?

Scan the QR code and message us on Instagram.

Allergy-Friendly

BAKERY + CAFE

SWEET ELIZABETH’S ORGANICS: CATERING TO SPECIAL DIETS

For years, Elizabeth Durham was unwell. She visited several physicians who told her nothing was wrong. She began to believe it. When her health caused her to miss her daughter’s birthday party, she decided to take charge and research her symptoms. All signs pointed to gluten.

CELIAC DISEASE

On January 4, 2014, Durham stopped eating gluten and began to heal her body with healthy foods. She began a food Co-Op called Lettuce Heads Organic Produce to help provide fresh organic produce to the community. She began creating and sharing healthy recipes with the co-op and also instructed cooking classes.

Due to her gluten- and dairy-free diet, Durham was hesitant to bake. It wasn’t until her nine-year-old daughter asked her to bake a birthday cake that she decided to give it a go. Her daughter requested a coffee cake and Durham nailed it on the first try. She knew she was on to something big.

“I couldn't wait to share the recipe at my cooking classes. That's when the lightbulb went off, nobody wants your recipe, Elizabeth, they just want you to make it for them,” Durham says.

ARTICLE BY CARA BUKACEK

PHOTOGRAPHY BY SWEET ELIZABETH’S / GRUB FREAKS

THE BAKERY

The doors to Sweet Elizabeth’s Organics opened on Jan. 2, 2017. They experienced almost-instant success and the business was thriving. In 2019, they moved back home to Florida and opened a second location. Then Covid-19 shut down the world. They had no choice but to close their Colorado location.

Due to the stress of the pandemic, they ended up closing their Florida location, as well. It was during this time that the Durhams decided that Colorado Springs was truly their home. They moved back to Colorado and found that their original location was still vacant. Sweet Elizabeth’s Organics re-opened on February 11, 2022.

BAKING MIXES

In addition to the bakery, Sweet Elizabeth’s Organics also has a line of allergy-friendly baking mixes. These provide customers with safe ingredients to make baked goods at home.

“We also continue to provide easy-tofollow recipes and accompanying videos to showcase the simplicity and versatility of our mixes,” Durham says.

SWEET DETAILS

Among the top sellers at Sweet Elizabeth’s Organics are the cinnamon rolls, whoopie pies, and donuts. They also have a café menu that includes healthy organic meals for purchase. Their bakery & café offer dine-in/outdoor seating, as well as carry-out options.

Website: www.sweetelizabethsorganics.com/ Facebook + Instagram: @sweetelizabethsorganics

A True Original

Surface Gallery: The Best Discoveries are Made Close to Home

ARTICLE BY KATHY ROBERTS | PHOTOGRAPHY BY SURFACE GALLERY

Valerie Lloyd can’t really talk about Surface Gallery, her light and airy space featuring local and regional artists “with a fresh perspective,” without talking about its roots. Even though Lloyd and her husband, Ryan, were enjoying success with The Machine Shop, their creative co-working space downtown, they longed for more. She wanted a space where she could highlight local and regional artists in a way that would be visible all the time. He needed a space to accommodate his successful and still-growing architectural firm, Echo.

SALVAGING THE PAST; REINVENTING THE FUTURE.

The couple found a long-neglected, abandoned building on the southeast corner of Colorado Avenue and

28th Street that was built around 1863 as a general store with mining supplies for locals and miners. The Lloyds, along with his partners, purchased and converted the building into multiple spaces, naming it The Sluice for the device that’s used in separating and recovering gold in running water.

“We wanted to transform a forgotten historic building into a creative community that provides affordable workspace, craft goods, design, art and good vibes to locals and visitors alike,” she says.

WHAT’S IN A NAME

Everything, in this case. Lloyd’s maiden name is Surface — and it’s the ideal name for her gallery.

“I want to surface and showcase the work of emerging-to-established artists that focuses on modern and contemporary work,” she says. “We have a new show every month featuring several artists. I work hard to ensure their work goes together well and balances each other.”

Lloyd also offers a curated selection of handmade goods, including notebooks, pottery, candles and more from international and local artisans. Most are sustainable and fair trade.

ARTISTS AT SURFACE

Lloyd exhibits work from about 13 artists, including Betony Coons, Rachel Espenlaub, Joseph Liberti and Lupita Carrasco. She also has an online gallery and retail store.

Website: surfacegallerycos.com/ Facebook + Instagram: @SurfaceGalleryCos

“I want to surface and showcase the work of emerging-toestablished artists that focuses on modern and contemporary work.”

FINDING BALANCE IN THE JOURNEY

Ambli Global Cuisine: Regional Menus to Discover New Flavors

ARTICLE BY ROCHELLE REEDER

PHOTOGRAPHY BY THE ELAN STUDIO / MARGARETT HANSEN PHOTOGRAPHY

Ambli is a tamarind chutney commonly used as a condiment in Indian cuisine. This chutney can be simple to make but is ultimately a picture of balance. It is a flavor explosion of sour, sweet, and salty with a kick at the end as a cheeky little forget-me-not. It complements a number of savory dishes, elevating them and adding depth of flavor.

And isn’t that what food is all about?

It's finding a flavor combination gem that makes your mouth water every time you think about it. It's making excuses to eat it and constantly looking for that other thing it pairs well with so you can experience it again. This full-contact activity can simply be one of necessity, or it can broaden horizons and take the participant on a journey.

EATING TO TRULY LIVE

Food is a fact of life; it must be consumed to sustain survival. But there is eating to survive, and there is eating to truly live.

The owners at Ambli Global Cuisine believe in eating to truly live. To say they are passionate about what they do would be to fall drastically short of an adequate explanation of the life form this space occupies. Owner Pariza Mehta explains this is bigger than a job, bigger than an investment, “We are not owners, we work for Ambli.”

On paper, Mehta and Kelly Morrison manage the customer service end of things. The entire ambiance, the music, the lighting, the personal greetings and even the scent of the warm towels offered at the Chef’s Table are considered.

“Our job is to worry about the details before someone else has to,” Mehta so practically explains. It’s like letting someone into your home; it’s their way of caring for their guests. “Guests come to us to spend their hard-earned money,” she says, and goes on to explain the details are Ambli’s way of honoring the mutual respect of that decision.

SHOWING LOVE + RESPECT

Chef Ricardo Morffin, the third part of the Ambli Global Cuisine trifecta, has the food. He ever so humbly notes, “It’s my way of contributing. I care for you [the guest] with the quality of the product. It’s my way of showing love and respect.”  And simply by the way he talks about his relationship with food – the truth of that statement is evident. “I get to cook whatever I want, give it to my guests

and watch them enjoy. It brings me joy,” he expresses.

Sixteen years ago, Chef Ricardo came to Denver from Mexico City and started working as a dishwasher overnight in a bakery. He was eager to work and eager to learn. After a while, he was learning to make the bread. This led to more kitchen prep and after a stint in serving realized the kitchen is where he truly longed to be. This experience had him working with different chefs and learning to recognize good and bad habits in the kitchen.

“I don’t mind asking to get the right information,” he states. When asked if he is inspired by a specific food or one he loves to cook, he notes that as a chef, it is his job to like or at least respect all flavors, “Try try, try…my job is to try this or try that and discover something new from all regions and then make them approachable.”

FOOD IS CULTURAL

Ambli is a restaurant featuring global cuisines – but no fusions can be found here. Food is cultural and in respect to each culture, Ambli offers regional menus. At present, in addition to their everyday dining menu, they are featuring Latin American, Thai and Middle Eastern menus. If a guest chooses one of these menus, they are choosing a pre-set fivecourse menu of four savory dishes and a dessert. Alcohol pairings are also offered with these pre-set options should the guest be interested.

In addition to the regular dining experience, Ambli will be offering their version of a Chef’s Table experience. This interactive endeavor will be immersive. The team has already considered not only the flavors, but the textures and aromas, as well. Prepare to interact with the others at the table as well as the Ambli team for an evening of storytelling, community building, foodie education and some history.

The two present options for the Chef’s Table experience are The Silk Road on Thursday evenings and Latin Sushi on Wednesday evenings. The Latin Sushi experience will bring to light the commonalities in flavors, spices and techniques between the two cultures. Guests will sample dishes using the same ingredients, but are essentially of two different worlds.

The Silk Road exper ience will delve into the trading route forged between Rome and China during the Han Dynasty and how this route aided in the spread of culture and flavor within the next 1,500 years.

So take a seat, choose a menu and “omakase” as Chef Ricardo says – leave it to me. After all, life is about finding balance; find it at Ambli.

Website: www.amblidenver.com/ ambli-colorado-springs

Facebook: @AmbliGlobalCuisine

Instagram: @ambli_global_cuisine

Bring Life to Your Home

Antelope Ridge Mead Offers a Modern Approach for Mead Making

A NEW TAKE ON MEAD

ARTICLE BY LINDSAY TALLMAN PHOTOGRAPHY BY MINDY WARMAN PHOTOGRAPHY

Mead is the world’s oldest alcoholic beverage and it’s making a comeback. Dan Kesterson, owner and mead maker at Antelope Ridge Mead, is part of the growing movement to create delicious meads with modern methods.

After spending many years brewing beer, Kesterson wanted to try making mead after his father-in-law acquired honey from a beekeeper in South Dakota. Where beer brewing had felt somewhat unsatisfying to Kesterson in terms of the final product, mead making offered the variety and versatility he was seeking. He eventually was making 20 batches a year from home and giving it away. In June of 2021, despite the challenges of Covid-19, Kesterson turned his hobby into a business by opening Antelope Ridge Mead.

A BRIEF HISTORY OF MEAD

Mead is honey wine with origins that can be traced to cultures around the world dating back to ancient civilizations including Chinese, Egyptian, Viking and Greek. It’s made by fermenting honey.

Many people assume that mead is sweet, but Kesterson notes that “Unlike beer, when you ferment honey, it’s completely fermentable so you can make something that is

totally dry with honey. We typically back sweeten our mead, which is where you add some honey back in after fermentation to give it a bit more of that honey flavor and bring the sweetness up a little bit.”

A MODERN APPROACH

Antelope Ridge Mead embraces a modern approach to mead making and offers elevated craft mead using the latest technologies including temperature-controlled fermentation and timed organic yeast nutrient additions for a clean, healthy fermentation. Since mead is naturally gluten-free, it’s a nice alternative to beer for those who can’t consume gluten.

Antelope Ridge Mead offers, on average, 22 different meads on the menu and a family-friendly atmosphere. Kesterson says their mead flavors offer a balance of sweetness and acidity and are inspired by the foods and beverages they love. Some of the meads are of a more traditional style and others are very unique.

People are taking notice of the diverse line up of flavor combinations. Their winter cranberry mead has won four awards in competitions and is made with whole Wisconsin cranberries, orange blossom honey and spices. CONTINUED

According to Kesterson, “Our most popular mead right now is peanut butter and jelly. We started making it. It turned out really good and people liked it, so we decided to give the people what they want. We make quite a bit of peanut butter and jelly mead.”

Since 2021, Antelope Ridge Mead is the most award-winning meadery in Colorado, bringing in a total of 33 awards. But what matters most to Kesterson is that first timers stop by and try mead for themselves. They have flights so customers can sample multiple flavors and enough diversity for every palate.

Website: anteloperidgemead.com/ Facebook + Instagram: @anteloperidgemead

PICNIC BASKET CATERING COLLECTIVE: THREE DISTINCT CATERERS UNDER ONE ROOF

ARTICLE BY ASHLEY HAMERSHOCK | PHOTOGRAPHY BY PICNIC BASKET CATERING

A Kitchen,

– Buffalo Gals Grilling and Catering and Cravings 5-Star Catering. This topnotch catering trio has served hundreds of thousands of meals and racked up award after award.

What makes Picnic Basket Catering Collective different? While many local restaurants offer catering, Picnic Basket is a 100 percent off-premises catering company.

“I know what is involved in taking a kitchen 25 miles away or 100 miles away,” Dreiling says.

A stroll around the facility illustrates this point. Truck after truck. Multiple commercial-sized grills. A huge kitchen lined with refrigerators on wheels and shelves bearing hundreds of kitchen utensils, containers and appliances. A tasting room. Even a building solely dedicated to decorations, including live plants.

OUTSTANDING EMPLOYEES

The food speaks for itself. Equally important, founders and co-owners Talarico and Dreiling say, are their roughly 100 employees.

“They’re every bit as important an ingredient as any ingredient,” Talarico says. “They really just care about the quality.”

Dreiling agrees. Each of those employees were trained in-house. They know the food, the region, the side streets, how to get around traffic jams and how to quickly resolve other issues. In short, they know how to help orchestrate a successful event – whether it is for five or 5,000 people.

“They have a Swiss Army Knife and know where the nearest 7-11 is,” she says. That’s important, Dreiling says, because catering isn’t simply about providing “some sort of knock-em-dead fancy” meals. It’s also about reliability and convenience – about making their clients’ lives easier.

“REALLY GOOD FOOD”

One collective; three catering companies serving three different styles of cuisine.

Picnic Basket

If you’re looking for casual, contemporary cuisine, the original Picnic Basket is simple, fresh and affordable.

Breakfasts range from breakfast enchiladas to omelet, benedict and waffle bars – and everything in between. Boxless lunches include various sandwich, soup and salad options. And there are lots of buffet, station and casserole options.

The year was 1989. The owners of a deli at Constitution and Union were selling. Business partners Kathy Dreiling and Michelle Talarico wanted to buy.

“We didn’t have any money,” Dreiling says. “The odds were really against us.”

But they worked out a deal, then scraped together $1000 per year for four years with no interest—a total of $4000. Even then, Dreiling says, “it was tough to make those payments.”

They kept the name, but transitioned the deli to a catering company. Picnic Basket grew steadily and over the last 35 years, Dreiling and Talarico added two other divisions to their thriving collective

“People really love our lasagnas and our pollo verde,” Dreiling said, adding that the latter, a stacked enchilada casserole “built the kitchen.”

Cravings

Upscale. Custom. Unique.

Have a dream? Cravings can bring it to life. No event is too big or too small. From intimate six-course dinners to black-tie cocktail parties to stunning wedding spreads, this is a one-stop shop rooted in presentation and creativity.

Think Tasmanian honey-glazed duck and oysters crudo. Cravings promises guests a “joyful culinary adventure.”

Buffalo Gals

Meats and vegetables sizzling over red oak, this Santa Mariastyle barbeque traditional style dates back to the 1800s along the central coast of California. Dreiling fell in love with it during a visit with friends in San Diego and resolved to bring it to Colorado.

“They taught me everything about tri-tips,” she says. “I take a lot of pride in it… We do it exactly the way it’s supposed to be done.”

The secret is simple – equal parts black pepper, salt and granulated garlic for seasoning and high-heat grilling on-site on Buffalo Gals’ custom grills. Two hours from start to finish for beef, chicken, wild game, seafood or other main attractions. Tasty appetizers, salads and desserts round out the experience.

“It’s just really good food,” Dreiling says.

Website: pbcatering.com/

Facebook: @picnicbasketcatering

Instagram: @picnic_basket_catering_co

JM PhotoArt

BRIDGING HUNGER the Gap Between and Abundance

ARTICLE BY SYDNEY SCHARDT PHOTOGRAPHY BY CARE & SHARE

Care and Share

For nearly five decades, local food bank Care and Share has been on a mission to help its neighbors facing hunger.

And when Care and Share says “neighbors,” it's referring to 29 counties and a service area encompassing nearly 47,000 square miles. To Care and Share, “neighbors” means all of southern Colorado. With just under 300 partners, this organization distributes nearly 23 million pounds of food per year and is on a mission to bridge the gap between hunger and abundance for those in need in Colorado.

FOOD PANTRIES + MORE

Care and Share has two food pantries – called Sunnyside Markets – and is in the process of opening a third, which will be a part of the Family Success Center in Colorado Springs. These food pantries make up about 5 percent of its model. The other 95 percent? Along with distributing food to food pantries across all of southern Colorado, Care and Share also provides direct services like food trucks that act as mobile grocery stores.

This nonprofit is fueled and powered by donations, grants, food sustainability programs, food drives such as Harvest of Love, and a purchasing power that can turn just $1 dollar into five meals. But what really turns the gears? The 6,000-plus volunteers.

VOLUNTEERS FURTHER MISSION

It’s pretty incredible how one food bank can distribute millions of pounds of food over thousands of miles with only a handful of paid employees. What’s even more incredible is finding out that all of that is made possible in part by people simply willing to share their time.

be surprised at how large the demographic is of those who are in need of food, especially as the economy continues to fluctuate. Food is a universal right, and at Care and Share we believe no one should go hungry.”

HOLIDAY SEASON

Going into the holiday season, the need has never been greater.

“It’s necessary for sustenance, yes, but food also brings people and families together,” Springer explains. “What greater gift, than to give your time to a cause like this.”

Not sure how you’d like to get involved? Start with visiting the distribution center.

“A lot of people can’t wrap their head around what 23 million pounds of food actually looks like,” Springer says, “and once you see it…. well, I can’t think of anything more inspiring.”

Check out Care and Share’s website to see all the other ways you can make a difference for your Colorado neighbors.

Website: careandshare.org/ Facebook + Instagram: @careandsharef b

“We consider volunteers the heart of Care and Share because it’s our volunteers who make furthering our mission possible,” explains President and CEO Nate Springer.

When it comes to volunteering, there is something for everyone. From hosting a food drive at your school, office or neighborhood, to helping sort and pack food at the distribution center or serving meals at one of the Sunnyside Markets. There are over 30 different ways to volunteer time at Care and Share and every minute matters.

“One in nine people in Colorado are in need,” Springer explains. “It’s a common misconception that a food bank only benefits a certain group of people, but the need is shockingly much more widespread. We help those who are living paycheck to paycheck, young professionals, and more. You would

“Wicked Awesome” Donuts

HORSESHOE DONUTS: BRINGING A TASTE OF NEW ENGLAND TO COLORADO SPRINGS

Twin sisters Erin Monyek and Liz Schulze hail from Massachusetts. Their New England home is considered “donut country” with approximately 23 donut shops per 100,000 residents. It is not surprising that when they moved to Colorado, it felt like a donut desert to them.

When they considered opening a donut shop, they toured every donut shop in a two-hour radius

and tasted every kind of donut the area had to offer. Nobody made donuts like the ones they had growing up. They knew they could make “a wicked awesome donut” that people would love.

READY FOR A CHANGE

Both sisters are highly educated and driven women. Monyek is a licensed attorney and Schulze is the chief financial officer for Mobility Services International. Monyek, a former divorce lawyer, was ready for a change.

“My career as a divorce lawyer began to wear on me. I wanted to do something more fulfilling,” Monyek says. “Donuts bring people joy and I love working with my sister.”

INSPIRED BY HORSES

When it came to picking a name for the shop, they were inspired by their love of horses.

It also provided a great theme for their donuts and shop. Schulze’s favorite horse, Smokey, inspired the image in their logo. Smokey is also a huge fan of donuts and will give kisses in exchange for the sweet treat.

WILDLY SUCCESSFUL

There are many reasons why Horseshoe Donuts are wildly successful:

• They are large specialty donuts with rotating/ seasonal flavors and fun designs/themes.

• You can find East Coast specialties like apple cider donuts and their original corn bread & jam donuts.

• Their apple fritters are a one-of-a-kind recipe and are amongst their best sellers.

• They will make custom donuts whenever possible.

• The donuts are “wicked awesome” – just ask anyone in the line outside the door.

• Monyek & Schulze, along with their employees, make everyone feel like family as soon as they enter the shop.

BREWNUTS

Horseshoe Donuts has a weekly collaboration with Pikes Peak Brewing Company. Each week, Pikes Peak Brewing donates a different variety of beer for Monyek and Schulze to use in creating a unique donut flavor. These brewnuts are only available on Saturdays.

COMMUNITY CONNECTIONS

When asked, “What have been your proudest moments as business owners?” Monyek and Schulze had several stories to share. One story in particular truly illustrated just how much the donut shop means to the patrons who love them.

They have lots of regulars that come in weekly to purchase donuts. One father made it a tradition to bring his two little boys in every Saturday to pick out a donut and to enjoy them in the shop. Sadly, tragedy struck and the father was killed in an accident. A year to the day after the father passed, they were told a large crowd was gathering out front of the shop. It didn’t take long before they realized it was the late father’s family and friends. The family had brought the two little boys to the shop to celebrate their father’s life and to enjoy a donut in his memory.

Both Monyek and Schulze say they were moved and humbled to be a part of their healing.

Horseshoe Donuts is more than just a local bakery for the city of Monument. It’s a hub where people come to say hello, buy a sweet treat, and create community connections. The welcoming energy of the shop can be felt as soon as you walk in the door.

Website: www.horseshoedonuts.com/ Facebook + Instagram: @HorseshoeDonuts

At Brookdale, we believe every individual should enjoy meaningful experiences every day. Our trained associates provide dementia care to enable residents to experience moments of joy through our Clare Bridge® Crossings program for earlyto mid-stages of dementia and our Clare Bridge® program for mid- to advancedlevel dementia.

ARTICLE BY LINDSAY TALLMAN | PHOTOGRAPHY BY DEX HONEA / TED MEHL / KAYLA COBURN

The Pursuit of Excellence

Colorado Ballet Society Offers Firm Foundation

Last year, the Colorado Ballet Society celebrated its 25th year of offering dance in Colorado Springs. What began as a small studio with 26 students in 1997 has grown exponentially to include four resident companies, a large variety of dance classes and currently close to 500 students.

According to Artist Director Kate Walsh, “Colorado Ballet Society is a premier dance studio where we really focus on giving the dancers a firm foundation. Starting in our primary division, we follow the AMERICAN BALLET THEATRE® National Training Curriculum. It’s a very prestigious curriculum and we really try to provide strong technique that meets the highest standards.”

Walsh also noted that the studio’s focus on classical ballet training makes them unique here in Colorado Springs. Walsh says that safety of the dancers is a top concern which includes teaching them correct, safe practices from a young age to help avoid injuries. She loves working with

students and passing on all the knowledge she learned during her 20-year professional dance career to others.

A LONG HISTORY IN COLORADO SPRINGS

Founded by Patricia Hoffman, the Colorado Ballet Society has a long-standing history of performance and partnerships in Colorado Springs. The Colorado Ballet Society has collaborated over the years with the Chamber Orchestra of the Springs, The Colorado Springs Conservatory, the Colorado Vocal Arts Ensemble, the Colorado Springs Chorale and Children’s Chorale, the Colorado Springs Youth Symphony, the Colorado Springs Dance Theatre, and the Colorado Springs Philharmonic.

With a focus on balancing the health of dancers while pursuing excellence, the studio offers classes starting at age 2 ½ through adults. Current class offerings include ballet, tap, jazz, acro, hip-hop, contemporary, variations, character, adult classical Spanish, Pilates, Pre Pointe, partnering, stretch and conditioning, praise dance, superheroes, Broadway, and men’s classes. The men’s program is offered on Saturdays (junior classes for boys and senior classes for men) and classes are free for participants for the entire year.

The studio houses a primary, secondary and upper, and pre-professional division. In addition, they offer four resident companies including the Colorado Youth Ballet, Connexus Dance Collective, Elevate Productions, and Praise Dance Ensemble.

BRINGING DANCE TO EVERYONE

Walsh says, “One of the biggest things for me is trying to give the students as many opportunities for performance as possible.”

Upcoming performances include Take Flight on October 28, Nutcracker Teas on November 20 and 21, Holiday Showcase –‘Twas the Night Before Christmas on December 9 and 10, and A Colorado Nutcracker on December 19 and 20. In addition to traditional performances and events, the studio frequently does outreach performances to connect with the community.

The studio offers a free trial class for anyone who wants to come in and see if they like it.

“We want to give everyone the opportunity to dance. That’s what we find really important here.”

Website: www.danceinthesprings.com/ Facebook + Instagram: @ColoradoBalletSociety

Trash to Table

SUSTAINABILITY THROUGH SCAVENGING

ARTICLE BY ROCHELLE REEDER

PHOTOGRAPHY BY GATHER FOOD STUDIO

Prices at the grocery store have gone up in recent years; maybe you’ve noticed.

When egg prices rose more than 70 percent in a year, some families felt the pinch and recognized the need to get creative in the kitchen. But we don’t know what we don’t know. Where does that information or knowledge come from? Perhaps it is passed down from generation to generation? Or there is always YouTube. If one has not been on this active journey, sourcing information on food frugality could prove challenging.

NECESSITY BREEDS INNOVATION

Cortney Smith and Dave Cook, co-owners of Gather Food Studio, started a class series dedicated to passing along these tips and tricks as well as making them fun and (of course) tasty. Their Trash to Table class series has covered how best to use food scraps, leftovers, and bottom-of-the-jar dregs to create some fantastic meals and teach students to enhance their sustainability both environmentally and economically.

Although the word “scavenge” might  seem strong, the dictionary definition reads “to search for and collect (anything usable) from discarded waste.”  It is simply defining what is usable and then determining how to use it.

Don’t throw the bathwater out with the baby.

You heard me. Read it again.

Smith and Cook teach how to use leftover whey from cheesemaking to add protein and a savory depth to meals. They have sourced cost-effective egg substitutes, used leftover brines from jarred items to make dressings or marinades. Taught students to recognize edible weeds to then add them to pestos or sauces, as well as ways to use food scraps in soups and jams.

Students are learning how to read expiry dates and meal-plan with “last chance” items as well as how to repurpose leftovers from yesterday’s take-out. Lastly, properly preserving food items before they are able to be used or ultimately composting the last little bits to grow new food. It is all covered – tip to tail (or at least root to leaf.)

SMALL CLASSES

Gather Food Studio courses are taught at a maximum 8:1 student-to-instructor ratio and in a team format where the group is split into teams of two for each recipe. The recipes are planned and ingredients are sourced prior to the class. From beginner to expert, these classes are easy to follow along and give students direct access to a professional chef. The more classes you take, the larger your cooking community becomes. Students leave not only with a full, satisfied belly, but with recipes to take home.

Smith explains the initial goal was to reduce waste and be more intentional about using all of what we have access to. But a natural byproduct of cutting the overall food cost allows Gather Food Studio to give back to the community. All of the proceeds from the Trash to Table courses are donated to Food to Power,

a non-profit in the Colorado Springs community that strives to provide food access, food education and food production. Since 2013, the non-profit organization has provided more than $6 million in healthy groceries to the community, combating food insecurity and spreading food education in their wake.

Tickets are limited and are first come, first served. To see what is available, visit  https://gatherfoodstudio.com/collections/in-store-cooking-classes .

Pro-tip: Classes are posted at the beginning of the month, with a two-month lead-time. They make a great gift, date, family or friend experience. But don’t be afraid to show up solo either; all are welcome in the kitchen and around the table.

Website: gatherfoodstudio.com/ Facebook + Instagram: @GatherFoodSt udio

Humana can help you choose a Medicare plan

Humana can help you choose a Medicare plan

Find a Humana plan that fits your g oals and your life

Find a Humana plan that fits your g oals and your life

It’s time to choose your 2023 Medicare plan, and Humana and I are here to help you understand your options. A Humana Medicare Advantage plan gives you everything you get with Original Medicare, and may have additional benefits and services that meet your healthcare needs. Humana offers these plans at attractive premiums.

It’s time to choose your 2023 Medicare plan, and Humana and I are here to help you understand your options. A Humana Medicare Advantage plan gives you everything you get with Original Medicare, and may have additional benefits and services that meet your healthcare needs. Humana offers these plans at attractive premiums.

Call a licensed Humana sales agent

Call a licensed Humana sales agent

Humana MarketPoint® Office

Humana MarketPoint® Office

719-532-7700 (TTY: 711)

719-532-7700 (TTY: 711)

Monday – Friday, 8 a.m. – 5 p.m.

Monday – Friday, 8 a.m. – 5 p.m.

Humana is a Medicare Advantage HMO, PPO and PFFS organization with a Medicare contract. Enrollment in any Humana plan depends on contract renewal.

Humana is a Medicare Advantage HMO, PPO and PFFS organization with a Medicare contract. Enrollment in any Humana plan depends on contract renewal.

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SPREADING HAPPINESS, ONE PASTRY AT A TIME

BOONZAAIJER’S

DUTCH BAKERY: WHERE TRADITION MATTERS

ARTICLE BY ASHLEY HAMERSHOCK PHOTOGRAPHY BY BOONZAAIJER’S DUTCH BAKERY

It’s 10 a.m. on a random Monday and Boonzaaijer's Dutch Bakery is bustling. Sweet scents beckon from the parking lot, which is nearly full. Inside the humble brick building on Fillmore, every table is full and every patron is smiling.

What makes this bakery special?

“We have the greatest variety of product you’ll find in town… (and) I think we do it well,” owner Stephen Boonzaaijer says.

Artisan breads. Beautiful pies. Triple-layer cakes. Fruit tarts. Scones. Turnovers. Marzipan batons. Vlaai (a traditional Dutch sweet pie topped with crumbles). A full case of pastries.

“Our biggest sales area is that pastry case,” Boonzaaijer says, nodding.

Among the favorites? Eclairs, napoleons, fruit tarts and “anything with Bavarian cream filling,” he says. Looking for an extra special treat? Pop in on Saturday mornings for oliebollen – simple round donut fritters with apples and raisins.

And past the cash register is another gem: a small "market" carrying prepackaged Dutch (and other European) goods such as spices, chocolates, candies, stroop waffles and more.

FIFTH GENERATION BAKER

This business was no whim.

Boonzaaijer is a highly trained, fifth-generation baker whose ancestors practiced the art in the Netherlands. His father eventually immigrated to Kalamazoo, Mich., where he set up shop. Boonzaaijer grew up in that still-thriving bakery, learning the traditions, and later made his way back to Holland to further refine his skill.

Boonzaaijer moved to Colorado Springs in his 20s and worked at The Broadmoor before opening his namesake bakery in 1999. (By the way, it’s pronounced “bonez-i-er.”) Twenty-four years later, Boonzaaijer's has purposefully maintained its local profile. CONTINUED >

“Part of being traditional is that your offering is going to be traditional,” he says.

Boonzaaijer’s prides itself on being reliable. Its 28 employees bake up the same goodies day after day with little variation – and that’s by design. Repeat customers know what to expect here. Rather than relying on a constant string of new items or on the temporary allure of coupons, they simply offer reliably delicious baked goods… every single day.

“I’d rather build my business around what we do well,” Boonzaaijer says.

MAKING PEOPLE HAPPY

Employees arrive at 5 a.m. to bake the breakfast pastries. Doors open at 6:30 a.m. on weekdays.

Customer Abigail Hayden is visiting family from Atlanta, GA. It’s her first time at Boonzaaijer’s.

“I thought it was great!” she says of the pastries she and her family consumed. It was so great, in fact, that their table was piled high with boxes of confections to take with them, as well.

Boonzaijer, a father of seven, says he’s not going for the “magazine super-wow factor. We offer a quality product that is worth the time in line. … Hopefully, it adds some level of enjoyment to (customers’) lives.”

That’s why employee Doris Welch loves working there.

“You are making everybody happy,” she says. “You’re passing on happiness to others.”

Website: dutchpastry.com

Facebook: @profile.php?id=100059867145361

Instagram: @boonzaaijersdutchbakery

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with this simple recipe.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 cup chopped walnuts or pecans

INSTRUCTIONS:

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice cream.

FALL IN THE SOUTHWEST

The scent of piñon wood burning and green chile roasting fills the air.

The scent of piñon wood burning and green chile roasting fills the air.

The scent of piñon wood burning and green chile roasting fills the air.

Leaves on the aspen trees turn golden and red chile ristras hang by entryways.

Leaves on the aspen trees turn golden and red chile ristras hang by entryways.

Leaves on the aspen trees turn golden and red chile ristras hang by entryways.

Days are sunny and crisp while the nights are starry and cool.

Days are sunny and crisp while the nights are starry and cool.

Days are sunny and crisp while the nights are starry and cool.

TAOS

TAOS

TAOS

El Monte Sagrado Resort & Spa

El Monte Sagrado Resort & Spa

ALBUQUERQUE

ALBUQUERQUE

ALBUQUERQUE

Hotel Chaco

Hotel Chaco

(877) 90 1 -7666

(877) 90 1 -7666

(877) 90 1 -7666

HHandR.com

HHandR.com

HHandR.com

El Monte Sagrado Resort & Spa

Hotel Chaco

Palacio de Marquesa

Palacio de Marquesa

Palacio de Marquesa

SANTA FE

SANTA FE

SANTA FE

Inn and Spa at Loretto

Inn and Spa at Loretto

Hotel Albuquerque at Old Town

Hotel Albuquerque at Old Town

Hotel Albuquerque at Old Town

The Clyde Hotel

The Clyde Hotel

The Clyde Hotel

LAS CRUCES

LAS CRUCES

LAS CRUCES

Eldorado Hotel & Spa

Inn and Spa at Loretto

Eldorado Hotel & Spa

Eldorado Hotel & Spa

Hotel St. Francis

Hotel St. Francis

Hotel St. Francis

Hotel Chimayó de Santa Fe

Hotel Chimayó de Santa Fe

Hotel Chimayó de Santa Fe

Hotel Encanto de Las Cruces

Hotel Encanto de Las Cruces

Hotel Encanto de Las Cruces

Inn and Spa at Loretto

Photo by Douglas Merriam

Inn and Spa at Loretto

Photo by Douglas Merriam

Inn and Spa at Loretto

Photo by Douglas Merriam

events

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 5TH

Dave's Hot Chicken Opening

1286 INTERQUEST PARKWAY, SUITE 190 | 12:00 PM

Local resident and restaurant owner, Jay Hafemeister, is bringing the Los Angeles-based street food sensation turned fast-casual brand to Colorado Springs. Dave’s Hot Chicken specializes in jumbo hot chicken tenders and sliders, along with kale slaw, creamy mac n’ cheese and more. Offered at seven spice levels ranging from No Spice to Reaper, each piece of juicy chicken is spiced-to-order. /www.daveshotchicken.com/

OCTOBER 7TH

Harvest Festival

ROCK LEDGE RANCH | 10:00 AM

Rock Ledge Ranch is filled with activities and fun in the crisp autumn air. Take a wagon ride, listen to old-time music, pick a pumpkin to take home, scramble for candy, kick back on the lawn with a slice of pie, and take time to tour the historic homes, visit the blacksmith and more. Pumpkins are $5 each.  rockledgeranch.com/ event/harvest-festival/

OCTOBER 7TH

The Cheyenne Mountain Run

CHEYENNE MOUNTAIN STATE PARK | 9:00 AM

This trail run offers diversity to accommodate most experience levels. The 25K to the top of Cheyenne Mountain is definitely for the more advanced trail runner with elevation change of 3,350 feet. The 10K is for experienced runners and a 5K trail run/walk is perfect for all levels of runners to enjoy. friendsofcmsp.org/?page_id=957

OCTOBER 10TH

Wines & Wills

UVA WINE BAR | 6:00 PM

Enjoy a glass of wine while estate planning attorney Amanda Quesada of Stinar, Zendejas, Burrell & Wilhelmi, PLLC, uncorks all the benefits of protecting your loved ones and legacy through estate planning. Don't miss out on this unique opportunity to combine fine wine with important life decisions. RSVP at coloradowineandwills.eventbrite.com

OCTOBER 12TH

All New Spectacular Symphony of Dance

PIKES PEAK CENTER | 7:00 PM

Derek Hough of Dancing with the Stars fame brings an  All New Spectacular Symphony Of Dance  to Colorado Springs. Hough and an incredible cast of dancers pull out all the stops in this fast-paced live stage show featuring a wide array of dance styles. From elegant ballroom, sexy Latin, captivating contemporary and all your favorite styles of dance. www.pikespeakcenter.com/events/detail/hough

OCTOBER 12TH

Steel Magnolias

ENT CENTER FOR THE ARTS | 7:30 PM

Did you know this story actually began as a play? This version of Steel Magnolias invites you into the intimate world of a Black beauty shop in small-town Louisiana and the lives of the women who keep the shop and the county running. In the words of Truvy Jones, “Laughter through tears is my favorite emotion.” tickets.entcenterforthearts.org/4045/4409

OCTOBER 12TH

Misery

FINE ARTS CENTER AT COLORADO COLLEGE | 7:30 PM

Misery follows romance novelist Paul Sheldon, who is rescued from a car crash by his “number one fan,” Annie Wilkes, and wakes up captive in her home. Annie reads his latest book and becomes enraged when she discovers the author has killed off her favorite character. Annie forces Paul to write a new Misery novel -- his life depends on it. fac.coloradocollege.edu/theatre-events/misery/

OCTOBER 19TH

"The Glen Eyrie Story"

PALMER LAKE TOWN HALL | 6:30 PM

In 1871, Colorado Springs founder General William Jackson Palmer built his first residence at Glen Eyrie, a clapboard house with more than twenty rooms. "The Glen Eyrie Story" book author Amy Burch will speak on the history of Glen Eyrie, as well as about Palmer Lake's namesake general. Stay after the show for light refreshments. Books will be on sale. palmerdividehistory.org/

OCTOBER 21ST

Sober Soiree

MEANWHILE BLOCK BARREL BUILDING | 6:00 PM

Chef Brother Luck is teaming up with Homeward Pikes Peak to culminate Sober Restaurant Week with a Sober Soiree. Enjoy small plates from Colorado Springs's top restaurants, a mocktail competition between local bartenders, music, and more. This fundraising event supports Homeward Pikes Peak. homewardpp.org/event/sober-soiree/

OCTOBER 21ST

Night at the Library

PIKES PEAK LIBRARY 21C | 5:30 PM

It's the 1st annual Night at the Library, the Pikes Peak Library District (PPLD) Foundation's signature fundraiser. This first-year event celebrates the PPLD Foundation's 20th anniversary. Guests will enjoy special after-hours access to Library 21c and its first-of-its-kind space. The evening begins with a cocktail reception and scavenger hunt, followed by a multi-course seated dinner and program. ppld.org/night-at-the-library

OCTOBER 24TH

Escher String Quartet

COLORADO COLLEGE: PACKARD HALL | 7:00 PM

The New York-based Escher String Quartet will perform an evening of classical music. The quartet has received acclaim for its profound musical insight and rare tonal beauty. The group takes its name from the Dutch graphic artist M.C. Escher, inspired by Escher’s method of interplay between individual components working together to form a whole. /www.coloradocollege.edu/other/summermusicfestival/concerts/40-th-season-concerts.html

OCTOBER 26TH

Staying Healthy through the Holiday Season

GARDEN OF THE GODS RESORT & CLUB | 12:00 PM

For some, the holidays mean the impending weight gain, anxiety of navigating the family circus, and looming New Year’s resolutions. Strata Integrative Wellness would like to help you thrive through this holiday season. Join our clinicians for a lunch-and-learn discussion about tips and tricks to help you enjoy this time of the year. Open to the public. Register through Anna Johnson at ajohnson@gardenofthegodsresort. com. www.gardenofthegodsresort.com/

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/ColoradoSprings

It’s Pumpkin Bread Season

The Perfect Recipe For Some Autumn Comfort

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/2 teaspoon ground cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon ginger

• 1 teaspoon salt

• 1 1/2 cups canned pumpkin

• 1 1/2 cups sugar

• 2 teaspoon vanilla extract

• 1/2 cup vegetable oil or canola oil

• 1/2 cup melted butter

• 2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.

3. Combine the oil, butter, and vanilla in a liquid measuring cup.

4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.

5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.

6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

ARTICLE BY DON SEAMAN

Fall for the open road.

As the days get shorter and the air gets cooler theres no better way to take in the natural beauty that our great state has to offer than behind the wheel of a Porsche. Row through the gears on a winding canyon road or climb over majestic mountain passes in the comfort of one of the world’s most exceptional vehicles.

Visit Porsche Colorado Springs today and drive exceptionally.

Porsche Colorado Springs

917 Motor City Drive Colorado Springs, CO 80905 719-219-1911

PorscheColoradoSprings.com