Whether you’re celebrating the biggest milestones in life with friends and family, or simply enjoying a night out with the one you love, we look for ways to over-deliver on every detail. With over 65,000 square feet of event space and everything from catering to floral design, Altitude Hospitality Group is here to account for every detail.
Learn more about our family of brands at altitudehg.com
Food and drink. Two of the most basic building blocks of life. We need them to survive.
But we modern-day humans are lucky. Unlike our ancestors, we have choices.
I remember my grandparents talking about how much of a treat a simple orange or apple was—fresh fruit was so special, it sometimes showed up in Christmas stockings. These days, most grocery stores in America carry 10 varieties of apples year-round.
Restaurants? Don’t even get me started. Anyone else remember the days when families rarely went out to eat and when they did, they typically chose from a wellworn list of about five establishments?
Well, times have changed.
The concept of "good food" goes beyond nourishment. It's about balance, flavor and the enjoyment of eating. We crave freshness and quality in our meals, whether it's a simple, home-cooked dish or a gourmet experience.
Good food and drink also foster social bonds. Sharing meals brings people together, whether in casual family dinners, formal gatherings or Tuesday date nights.
The Pikes Peak region of Colorado is a hidden gem for food and drink enthusiasts; this month’s issue is dedicated to you.
Read on for all the details about a local jelly company, a wine-centric restaurant, a beloved catering company, an award-winning brewery opening a second taproom, a seafood favorite, a new donut shop with an interesting twist, and the first annual Colorado Springs Distillery Week & Festival.
Whew… that’s a lot of food and drink!
And when you’re ready to read about something else, we have you covered there, too. We have an article about the history and future of the Cadet Saber, another with the scoop on this year’s Rocky Mountain Women’s Film Festival and finally, a splash of kitchen inspiration from some of our favorite local interior designers.
Thanks for reading!
October 2024
PUBLISHER
Scott Barr | scott.barr@citylifestyle.com
MANAGING EDITOR
Stephanie Barr | stephanie.barr@citylifestyle.com
EDITOR
Ashley Hamershock ashley.hamershock@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Cara Bukacek | coloradosprings@citylifestyle.com
CONTRIBUTING WRITERS
Ashley Hamershock, Rochelle Reeder, Kristian DePue, Cara Bukacek
CONTRIBUTING PHOTOGRAPHERS
Chriscilla Browning, Daniel Ray Photography, Explore with Media - Stephen Martin, Dad's Donuts, Goat Patch Brewing Company, Poppy + Co, Silas Carter, Libbie Martin Photography, Eric Lucero Photography, The Elan Studio, Wines of Colorado, Jelly Maddness, Rocky Mtn Women's Film, Cara Bukacek, United States Air Force Academy, Association of Graduates, Picnic Basket Catering, Colorado Springs Distillery Week Festival
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Rhiannon Coffman
3:5-6
Care and Share was incorporated on Oct. 7, 1974.
We are celebrating 50 years of serving neighbors in Southern Colorado.
Sister Dominique Pisciotta started a food basket program for neighbors, distributing 80,000 food baskets in the first eight years. Care and Share officially incorporated as a nonprofit organization on October 7, 1974.
Our last fiscal year we served 294,994 neighbors through 289 partner agencies. We distributed 25,211,242 pounds of food, and saw 45,891 volunteer hours! NOURISHING OUR
care and share.org/donate
Dad’s Donuts: Perfecting the Fusion of the Croissant and the Donut
109 layers.
That is the magic number after a four-month process to perfect the dough. High altitude is notorious for being the nemesis of a baker. Amy Fairbanks and Larissa Vendola were brought on by Altitude Hospitality Group to combine their knowledge of bread and pastry to create the recipe for Dad’s Donuts’ signature item—a delectable blend of croissant and donut.
The dough takes four days to reach completion. It’s made fresh each time with real ingredients, using butter and flour from Europe. No preservatives, no additives, no dyes, no hydrogenated oils–just the good stuff. The base dough is created first and then chilled for 12 hours. Once the dough has chilled, it
is layered with butter, folded, laminated and rested before undergoing the process again. Once it is cut and ready, it is fried for two to four minutes to crispy, flaky, gooey perfection.
Even then, that is not the end of the process.
The ganaches, glazes, fillings and toppings come next. Each donut is thoughtfully prepared to give guests a one-ofa-kind experience.
As impressive as the whole process is, it’s the behind the scenes that is the true heart of Dad’s Donuts. Besides being a donutfunded social enterprise that teaches employees about much more than customer service, Dad’s is working to put the focus back on the value of a paternal relationship.
Dad’s, after all, is run by a group of dads. They all come from different backgrounds, but they respect and value the relationship that only a father can provide. One of the dads, James Anderson, explains that society is in need of authenticity in people and in food.
“I can’t tell you how many dads I get to meet, or how many stories of dads that I get to hear,” Anderson says, going on to explain how important and nostalgic the shop’s name has become with people.
“If you can step into someone’s life for even a little bit, you can make a lifetime of difference,” says Mitchell Yellen, one of the other dads of Dad’s Donuts. Yellen was an orphan as a youngster and understands the value that mentoring the next generation can have for a community.
“This is like our family room,” Anderson says, “…come on in, there’s lots of food.”
Website: https://dadsdonuts.com/ Facebook + Instagram: @DadsDonutsCo
JAX FISH HOUSE & OYSTER BAR: OYSTERS AND SEAFOOD SERVED FROM THE COAST TO COLORADO SPRINGS
ARTICLE BY KRISTIAN DEPUE PHOTOGRAPHY BY POPPY + CO AND SILAS CARTER PHOTOGRAPHY
“OYSTERS ARE REPUTEDLY GOOD FOR HEART HEALTH, LOW IN CALORIES, RICH IN ANTIOXIDANTS AND METABOLISMBOOSTING—AND THERE ARE VARIETIES FROM THE ATLANTIC TO THE NORTHERN PACIFIC.”
Originally served in 17th century Europe, oysters now are considered a delicacy and offer several health benefits due to their rich nutrient profile. Zinc comes to mind first, but they’re also high in protein, iron, and vitamins D and B-12.
Oysters are reputedly good for heart health, low in calories, rich in antioxidants and metabolism-boosting—and there’s are varieties from the Atlantic to the Northern Pacific. They’re often paired with sparkling wine or creative cocktails.
The smallest oyster variety is the Calm Cove, which is found on the west side of Washington’s natural waterway, Hood Canal. The largest and most recognizable
oyster is the Blue Point, harvested in the southern New England coastal region—bottom-cultured with a silky texture, crisp oceanic expression and East Coast brininess.
Okay, let’s get to Jax Fish House & Oyster Bar.
Jax Fish House & Oyster Bar serves oysters and seafood across Denver, Boulder, Fort Collins, Glendale and downtown Colorado Springs. This is all due to the impressive, creative culinary collective Big Red F Restaurant Group.
Big Red F is responsible not only for Jax Fish House, but also for Mexican Kitchen,
West End Tavern and more—all started with just rubbing a couple nickels together 30 years ago.
Founded in ‘94, the original Jax Fish House was established in Boulder and has been a top Colorado destination for the freshest seafood—and the first restaurant in Colorado to be certified by the Monterey Bay Aquarium Seafood Watch for its responsible sourcing.
Jax Fish House flies in fresh seafood daily to stock its renowned raw bar to create chef-driven, seasonal plates with a touch of flair and taste to perfection.
“We looked for a location in Colorado Springs beginning in 1998, a few years after we opened in LoDo in Denver,” says Dana Query, co-owner of Big Red F. “It was the natural progression. We could not find a location we liked for over two decades— and opened a few others in Fort Collins, Glendale and Kansas City in the meantime. But in 2019, we found the perfect spot on Tejon Street.”
The Springs is a burgeoning culinary scene and Jax adds to it, providing a new and unique experience to the Pikes Peak Region in its quest to bring the coast to the coastless.
Chef Dave Query—also an owner of Big Red F Restaurant Group—has been thrilled with the Springs’ downtown locale: “We love being downtown. The Colorado Springs community is awesome, smart, fun and always hungry. Our guest responses have been extremely positive.”
Whether guests are visiting for their very popular happy hour or a celebratory dinner, patrons will find exemplary service and a curated cocktail list. Beyond oysters
on the menu, there is shrimp cocktail, corn fritters, calamari, crab cakes and more—and they serve it all to applause.
“Springs residents are very excited to have us in town and they’ve voted us Best Seafood in various publications,” Dana Query says.
Website: https://www.jaxfishhouse.com/ Facebook: @JaxFishHouseColoradoSprings Instagram: @JaxColoradoSprings
Countless friendships and love connections have been made at Happy Hour at Jax. Over chilled oysters and bubbly champagne, peel n' eat shrimp and an ice-cold beer, or the endless other combinations. We've so many stories we could tell, but we’d never tell a one.
Come get happy with us.
Colorado Spirits Collective Presents Locally Distilled
ARTICLE BY CARA BUKACEK
Did you know that there are over 100 craft distilleries in Colorado?
Odds are, if you did know this random fact, it may be because of the Colorado Spirits Collective. Founder Matt Hondorf was inspired to create this online community after realizing in 2020 that there was a lack of information, reviews and representation across social media platforms.
“I noticed that there were tons of review pages, and nobody was talking about or reviewing Colorado-made spirits," Hondorf says. "I wanted to help Colorado’s Distilleries gain attention on a national scale, so I created Colorado Spirits Collective. Along with reviewing spirits, I also organize events, provide education, highlight local distilleries and do giveaways.”
This fall, Colorado Spirits Collective is hosting its biggest event yet, the first annual Colorado Springs Distillery Week & Festival. This four-day-long event runs from October 17-20 and will represent various distilleries in and around Colorado Springs.
“I created this event for the community and to bring people together to celebrate and support local distilleries," Hondorf says. "In addition, a portion of the ticket sales will go to a local non-profit organization.”
Come cheer on talented local bartenders as they compete to create the best cocktails using locally distilled spirits.
• Date: October 17
• Host Location: 1350 Distilling
• Time: 7pm
• Price: $40
WHISKEY & CIGARS
Enjoy three high-end whiskey pours, a cigar provided by Trinity Cigar Company and the musical stylings of Todd Haller.
• Date: October 18
• Host Location: Axe & Oak
• Time: 7pm
• Price: $50
DINNER & SPIRIT PAIRING
Savor a four course meal paired with cocktails and neat pours while dining in the barrel room at Distillery 291. Chef Morgan Bryson of Tossed has created the following menu to highlight the flavors of four selected Distillery 291spirits.
Course 1: 291 Colorado Small Batch Rye. Pear, Goat Cheese, and Walnut Salad over Arugula with White Wine Vinaigrette
Course 2: 291 Colorado Small Batch Bourbon. Sourdough Flatbread with Grilled Vegetables.
Course 3: 291 Bad Guy Four Grain Bourbon. Colorado Filet Mignon Rubbed with a Whiskey Braised Colorado Short Rib Jerky and a Stout Beer Cheese Sauce, Hasselback Potatoes, and Broccolini.
Course 4: 291 Colorado Barrel Proof Single Barrel. Ice Cream Sandwich with Browned Butter Chocolate Chip, Pecan, and Dried Cherry Cookies and Vanilla Ice Cream Swirled with 291’s The Decc Liquor Caramel Sauce.
• Date: October 19
• Host Location: Distillery 291
• Time: 6pm
• Price: $150
Distillery Week culminates with a festival held at The Carter Payne. Twenty-one distilleries from across Colorado will be pouring unlimited samples into souvenir Whisdom American Whiskey Glasses. If you find a sample that you love, bottles are available for purchase from each vendor. Festival goers will also be able to enjoy:
• Pig roast provided by The Carter Payne
• Live Mobile Podcast from Bourbon Life
• Cigars from Trinity Cigar Company
• Giveaways
• Live Music provided by Dillon Marshall, and two-man group Brandon Henderson & Taylor Biskup
• VIP Ticket holders will be treated to a private tasting in addition to the unlimited samples.
Details
• Date: October 20th
• Host Location: The Carter Payne
• Time: 2pm
• Event Price: VIP $65 General Admission $50
“I created this event for the community and to bring people together to celebrate and support local distilleries," Hondorf says. "In addition, a portion of the ticket sales will go to a local non-profit organization.”
Tickets for each event can be purchased separately or purchase a four-day pass that includes the VIP Festival tasting for $260. The four-day pass will save $45.
Instagram @COSDistilleryWeek + @COSpiritsCollective Facebook @COSpiritsCollective
WINES OF COLORADO: A TRULY UNIQUE DINING EXPERIENCE
“Wines of Colorado is one of the most unique ways to experience what Colorado has to offer.”
Nestled amongst the trees at the base of Pike Peak, is one of the most unique restaurants in Colorado. The unassuming building has worn many hats over the last 50-plus years. Originally a 7-11 convenience store in the '70s, it went on to become a t-shirt store, a rumored bakery, and finally, for the last 30 years: Wines of Colorado.
In 2021, after years of dining at and enjoying this local landmark, Arin and Dawn Demoy purchased the building. Arin left a corporate job to fully invest his time renovating the space and revitalizing the existing concept. Dawn worked diligently on the interior design, website and social media presence to reintroduce a refreshed Wines of Colorado to the world.
The original footprint of the building only housed a small food counter with a tiny kitchen. One of the first tasks was to demo the old kitchen and expand it to accommodate restaurant-sized appliances and ample prep space. Next, they refreshed the interior with a modern mountain aesthetic, updated the exterior creekside dining area, and developed a Coloradofocused beverage program, along with a Coloradoinspired dining menu.
“The location of our restaurant doesn’t get much better than this,” Arin says. “Being at the base of Pikes Peak and having a close proximity to Colorado Springs, we get quite a bit of traffic here. We wanted to create a space that felt like 'Cheers’ and where locals could hang out and tourists could mingle with the natives. We wanted the space to feel elevated but approachable.”
The interior is warm and welcoming with large windows for viewing the abundant flora and fauna. As you move through the space, a gorgeous bar beckons you to pull up a stool and take in the vast collection of Colorado-made wines, spirits and beer. Situated around the bar are custom-made tables constructed from wine barrels that are perfect for an afternoon of wine tasting.
“One great thing about Wines of Colorado is that we also operate as a liquor store,” Arin says. “You can buy bottles of our wine or spirits to enjoy at your table and/or some to take home. We also offer wine flights from a pre-built menu or you can get creative and choose four pours from any of the wines we sell.”
The kitchen has an open concept, and diners can gaze through a large window to watch the culinary team demonstrating their artistry and talent in creating dishes like pan-seared Colorado trout almondine, buffalo lasagna and bison meatloaf.
For those who want to enjoy a Colorado wine flight, there are perfect-for-pairing accoutrements such as charcuterie, baked brie and gouda arancini balls.
Beer and cider lovers will also appreciate a thoughtfully curated, Colorado-proud tap list. As you sip on a glass of cold, crisp brew, try menu items such as cheese curds, pretzel bites and gourmet burgers.
Perhaps the most special area of the restaurant is the creekside dining patio. Situated at the intersection of Cascade Creek and French Creek, the sound of water and singing birds adds to the inviting nature of the space. Dine in the shade of towering pines, Aspen trees and market umbrellas. Lucky visitors have spotted deer, foxes, owls, beavers, bob cats, and yes, an occasional bear in the adjacent forest. The patio seats roughly 100 people and reservations are recommended.
“Wines of Colorado is one of the most unique ways to experience what Colorado has to offer,” Arin says. “From the food and drink to the amazing setting, it’s a great spot to bring family and friends from out of town, celebrate an occasion, or just hang out with the locals.”
Website: https://winesofcolorado.com/ Instagram + Facebook @WinesOfColorado
EXCEPTIONAL DINING & RETAIL
• An Abundance of Distinct Restaurants, Cafés and Lounges on Property
• 20 Unique Retail Outlets
AUTHENTIC, ALL-INCLUSIVE WILDERNESS PROPERTIES
• Cloud Camp
• The Ranch at Emerald Valley
• Orvis-Endorsed Fly Fishing Camp
BOUNDLESS ADVENTURE
• The Broadmoor Manitou and Pikes Peak Cog Railway
• The Broadmoor Seven Falls
• The Broadmoor Soaring Adventure
• Falconry Academy at The Broadmoor
• Hiking
• Mountain Biking
• Horseback Riding
• Fly Fishing
• On-Site Bowling Alley
AWARD-WINNING AMENITIES
• 5-Star Spa and Fitness Center
• 2 Championship Golf Courses
• 3 Pools, including Seasonal Infinity Pool
• 5 Tennis Courts
• 3 Pickleball Courts
Hemingway Flynn here, your certified Smallfoot tracker for Colorado Springs Utilities. Here’s a squeaky-clean piece of advice for you: Do your laundry on weekends or before 5 p.m. or after 9 p.m. on weekdays. It’s a small change, but it can make a big difference when it comes to energy efficiencies. Speaking of small, have you seen Smallfoot? He’s the tiny energy footprint legend and he’s been spotted throughout our charmed city of Colorado Springs. He’s here. He’s real. And really energy efficient. Be more like Smallfoot. Join the search at InSearchOfSmallfoot.com.
Do laundry on weekends, or before 5 p.m. and after 9 p.m. weekdays
ARTICLE BY ROCHELLE REEDER | PHOTOGRAPHY BY PICNIC BASKET CATERING
PICNIC BASKET CATERING: 35 YEARS AND COUNTING!
A musician walks into a deli, managed by a student. They meet, discuss their dreams over a sandwich and almost 40 years later, they are partners in business and in life.
Luck and ambition came together in success for Kathy Dreiling and Michelle Talarico, owners of the Picnic Basket. We came from a time where if “you really believed you can do something, you just do,” Dreiling says simply.
“We always found a way to yes,” adds Talarico. “Someone is going to help this client, why can’t it be us?”
And so it was.
They each invested $300 to buy into an existing deli to get started.
The stories these ladies tell are candid and raw. They do not hide that the process was one filled with lessons–but it is their grit and determination that kept them moving forward.
“One time, we catered this movie shoot where we brought coffee in igloo containers–it stayed hot for all of five minutes,” they reminisce through laughter. “Or that time where we were catering with only a convection oven; we didn’t even have a stove.”
There were years when they went straight from the kitchen to their own cars to transport the food. Then they changed into their serving gear at the venue and proceeded to serve the food they had just cooked. Chef and sous chef, to delivery drivers, to servers, to clean-up crew–all in one day–only to wake up the next day and do it all over again.
Talarico notes that the Fine Arts Center was their first big account and through those events they had the opportunity to meet people who could use their services. Later, they were located in a spot with many nearby medical facilities, grateful for their services. A catered work luncheon turned into a catered rehearsal dinner that turned into a catered baby shower.
Thirty-five years later, these businesswomen are still doing what they love with more than 100 employees and a full calendar. They have expanded the Picnic Basket to include Buffalo Gals, specializing in Santa Maria-style barbeque and Cravings, offering chef-inspired custom dishes.
“We are really good listeners,” says Dreiling. “Our event managers have a lot of room to hit the nail on the head.” She explains they have the capability to do whatever they or the client wants. “We can cater a 100th birthday party for grandma or a gala for more than 500 people.”
Their growth has allowed them to invest back into their community. Talarico notes that this has always been important to them; they are involved with many non-profits around town as well as hosting the breakfast under the bridge, which raises money to help homeless youth get off the street. Their Red Plate Program allows them to donate one meal for every 10 plates they serve. Each branch of their business supports a different nonprofit, growing the community environmentally as well as through the arts.
“We are not ready to be done yet,” they stay. And one gets the feeling the sentiment goes well beyond food.
Website: https://pbcatering.com/ Facebook: @PicnicBasketCatering Instagram: @Picnic_Basket_Catering_Co
Rich
and Greg
are no strangers to home renovations.
ARTICLE BY ROCHELLE REEDER
PHOTOGRAPHY BY LIBBIE MARTIN PHOTOGRAPHY & SUSAN BRIGGS
Their Old North End home, built in 1969, is the fourth home and second major kitchen renovation in their 42 years together. Boasting midcentury architecture, Schell fell in
love with the bones of the house. The home is unique and a perfect canvas for his transitional, curated and collected style. The last 22 years in the home have been spent making it uniquely theirs.
The kitchen's sleek design is breathtaking and so was the timeline for its recent renovation, which occurred between events hosted in their home. Schell explains how they threw up zipper walls from April 29 to June 15 and lived in the mess. Anyone who has experienced a construction schedule knows how impressive it is to fit that amount of work into that amount of time.
Entertaining is a favored pastime for this pair and thus dictated much of the design.
Schell explains how excited he was to get upgraded Wolf ovens and an induction cooktop as well as a Subzero refrigerator from Roth Living in Denver. He mentions how registering his new appliances gives him access to a Roth Living membership program focused on inspiration and education, providing regular cooking classes as one of the membership perks–one which he absolutely intends to take advantage of.
He walks through the kitchen explaining how they eliminated the soffits in the house and took the cabinets all the way to the ceiling. Pulling out the stepladder to get to the top shelves is a small price to pay for the extra storage and design element of adding height to the room.
“Oversized pulls are just jewelry for the cabinets,” he says dismissively, as if this is common knowledge to the rest of us.
The excitement with which he discusses removing the two-sided stainless steel sink rivals that of upgrading the new appliances. He explains how he chose Corian quartz countertops because they are nearly impervious to germs, but a matte finish because it absorbs light rather than reflecting it, creating a more subtle look. This, in addition to the champagne gold fixtures, adds softness to the space. They ran into a challenge when it came to their flooring.
During the renovation, part of the design was to remove a dish pantry and a coat closet to make an alcove. In expanding the space of the kitchen, they needed to carry the flooring in from the current kitchen space–but the original tile was no longer available. Rather than remove a design element they already loved, they chose to add patterned wood floors next to the tile to add some visual interest and subtly divide the spaces.
The structure of the space is such that the kitchen and the living space are open and shared. This is an excellent set up for entertaining, but Schell warns that in a conjoined space, it is vital that when the kitchen is closed, it transitions into the living area at night. He stresses that it needs to blend; they accomplished this in their space by incorporating strategic lighting to include quality under counter lighting, using ambiance to marry the spaces together.
Websites: https://www.richschellinteriors.com/ https://evan-guy.com/ Facebook: @RichDesignsHome | @EVAN-GUY/100083699464569/ Instagram: @RichSchell
Let us, a 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.
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Julie Riggin: An Unplanned, but Welcome Renovation
It was Christmas 2022 when Julie Riggin and her family got far more than they asked Santa for.
They were out of town for the holiday when a pipe burst in their house and leaked for two days before a neighbor noticed and came to the rescue.
It was an unplanned full renovation, but one for which Riggin was ready.
The kitchen is located between the dining room and a living space. When they moved in almost five years ago, it was separated from these adjoining spaces by two peninsulas, one on each side, inhibiting the flow. This was only one of the design elements she was ready to retire, including dark colors that closed in the dining space and chalk paint on the doors that no longer served their family and were hard to keep clean.
She went for bright and airy–yet classic–denoting the push and pull between a traditional and modern aesthetic.
Selective open shelving with strategically placed glass-front cabinets opens up the space. She chose the color Snowbound for her walls. It is white with a grey undertone, cooling off some of the warmer tones in the room and one that withstands the changing of seasonal décor. Riggin has a classic marble backsplash and quartz countertops for durability. One subtle design element she couldn’t resist was installing different countertop edges on the island countertop than on the rest of the kitchen.
In explaining her space, she was asked about her decision to forgo the traditional kitchen appliance triangle. She explained that by putting all of the appliances onto one side of the island, she
was able to pull the familial flow of traffic outside of her workspace so the activity of daily life can still carry on around her, yet not be directly underfoot.
On the opposite side of her kitchen is a hidden workspace.
“We have changed as a society when it comes to the number of our appliances we own and use,” she notes. In order to create a space for those appliances where they are accessible, yet hidden, Riggin installed a wall-to-wall pantry and beverage station. An added appliance cabinet with deep base drawers keep all of the appliances in close range but hidden behind closed doors when the space needs a quick clean.
The island is the centerpiece of the kitchen, literally and figuratively. It allows delineation of the space while providing extra workspace and storage. Outside of sheer functionality, it’s a design element. The countertop is rounded on the edges creating a pill shape for the high traffic area to eliminate potential bruises and to add softness to the space. Riggin added detailing under the countertop as a layer of interest and design as well as shelves for visual interest.
When asked about an insider design tip, she warns against purchasing the 20-pack of drawer pulls for a space like this, explaining that mixing up hardware size keeps the space visually interesting. For example, the proportion of a drawer pull should be based on the size of a cabinet or drawer. Her rule is to divide a drawer by three and add a little bit to find the correct size for the space.
Website: https://www.juliekaydesignstudio.com/ Facebook + Instagram: @JulieKayDesignStudio
EXHIBITION OPENS OCT. 11
La exhibición abre el 11 de octubre
TRICIA TURK: A REMODEL TO IMPROVE FORM AND FUNCTION
ARTICLE BY ROCHELLE REEDER | PHOTOGRAPHY BY LIBBIE MARTIN PHOTOGRAPHY
A kitchen is used multiple times in a day by all members of a family as well as guests. It is a hub and the place where form and function collide with being an aesthetic center of a home.
Her kitchen was a remodel, not a new build. Fitting, given that Tricia Turk specializes in designing remodels in her own business.
Turk and her husband, Joe, had lived in the house for 10 years before they decided to undertake their own kitchen remodel. She notes this was ideal for them because it gave them a chance to renovate a space where they already knew what worked for them and what did not. But, she says, “We had a budget just like everyone else…my kitchen is designed for our real life.”
“Oh boy, the first thing people are going to notice about my kitchen is that I don’t have a paneled fridge,” she laughs. The paneled fridge has become a staple in the design community and thus synonymous with a designer kitchen. “The truth is that we just had really bad luck with refrigerators. We had to replace ours just a couple months before deciding to do the renovation and we didn’t want to use part of our budget to replace a perfectly good refrigerator.”
One thing Turk did budget for was the full height backsplash. It was a non-negotiable, extending the countertop material onto the wall to create a surface that is easily cleaned in a space where cleanliness is paramount. Another design element serving both form and function is their custom iron range hood. Her kitchen is positioned in a part of the home with high ceilings. The hood balances design with the height of the space. Stacked cabinets with glass front doors in place of soffits add balance, as well as display and storage space.
The flow of the kitchen was one of the biggest changes the Turks made in their renovation. She opted for a combination kitchen island and peninsula. Assessing the space available to her, she wanted to define her workspace and keep the flow while also offering community space for connection. If she is entertaining, she is able to use the full breadth of her kitchen at the same time guests are sitting at the peninsula. It allows connection without impeding flow or progress. Aside from flow, drawers in the base of the island and peninsula allow for storage of everyday items like dogfood, trash and recycle bins, cookbooks and games. Choosing separate finish and hardware for the island gives it a custom look.
What she’s found over the years is that many elements in a kitchen can be considered art–and that end up being very personal. It is one place in the home where she hears clients express the strongest opinions.
“Longevity of design decisions are key,” she says. "Avoiding trends and thinking ahead to the next life stages are what make for a timeless space.”
When pressed for a designer tip, she mentions that she loves to incorporate antique runners into a kitchen. It adds the softness that is often overlooked in this particular space and she notes that quality rugs don’t stain. Who knew?
Website: https://turkinteriors.com/ Facebook + Instagram: @TurkInteriors
Excalibur Outdoors: Local Business Now Crafting United States Air Force Academy Sabers
ARTICLE BY ASHLEY HAMERSHOCK
PHOTOGRAPHY BY UNITED STATES AIR FORCE ACADEMY, ASSOCIATION OF GRADUATES, AIR FORCE ACADEMY FOUNDATION, CADET CONNOR BREZENSKI
The United States Air Force Academy Cadet Saber. A symbol of integrity, honor and commitment.
Receiving this 36-inch ceremonial weapon has helped tens of thousands of United States Air Force Academy cadets mark their graduations. The sabers also are wielded by all 40 cadet squadron commanders, the wing commander, the USAFA Cadet Sabre Drill Team and others.
“The saber has really been a part of our history from the very beginning,” says Steve Simon, heritage officer for USAFA’s Association of Graduates (AOG).
And now, after more than six decades, production of those sabers is moving from overseas to the United States—and closer yet, to Colorado Springs.
The United States Air Force was established in 1947. In 1958, the cadets moved from a temporary site in Denver to Colorado Springs. It was around this time that the Cadet Saber was introduced–a straight-blade style with a nod to the West Point Saber, says Cadet Sabre Drill Team member Andrew Fischer of Lithia, Florida.
The drill team was formed in 1961 to demonstrate professional military skills and discipline through the performance of intricate saber manual (skills/maneuvers). Fischer’s uncle was on the team in 1979.
“He suggested I go and take a look,” says Fischer, who did, was inspired, and started the eight-month process of training and physical development. He is now in his final year at the Academy.
“The saber is a representation of hard work,” Fischer says.
When first-year drill team cadets begin training, they use a heavier, duller blade made from welded scrap metal, says Cadet Hannah Choi of Perry Hall, Maryland, the team’s commander. That allows them to master spins and throws with reduced risk of injury. Eventually, they learn various combinations of about 30 specific pieces of manual to create more complex maneuvers.
“Learning manual is not an easy or simple process,” says Choi, a civil engineering major in her final year at the Academy.
The team practices for at least an hour on weekdays and travels together to perform at a variety of military and patriotic activities, sporting events, air shows, saber arches, parades and other events. CONTINUED >
Previously, the sabers were crafted in Germany. This year, Colorado Springs-based Excalibur Outdoors was awarded the contract. Excalibur grew out of Kilroy’s Workshop, a local business which teaches classes in blacksmithing, bladesmithing, welding and more to about 4,000 people annually.
“I can’t even put it into words,” owner Ron Hardman says, clearly emotional about his business being selected to construct the sabers.
Kayla Ladd, assistant director of merchandise and customer service for the AOG, says Kilroy’s has been the local go-to place for saber repair and refurbishment for years and it simply made sense to shift manufacturing to this local business. Having the sabers crafted here will offer myriad benefits, including personalized etching and various display options.
Naviere Walkewicz, senior vice president of alumnae relations at the AOG, called it a “win-win.”
While the weapons will look similar from a distance, there will be some changes. The sabers now will be numbered,
making each a one-of-a-kind treasure. The handles previously had a wire-wrap look; Excalibur is doing actual wire wrap. The crest on the guard will now reflect the United States Air Force Academy rather than the Air Force. And definition is being added to the pommel to clarify that it’s a globe.
“We want to be able to use the best design with the best balance,” says Gracen Gonzalez, who helped design the sabers. He says using computer-assisted design first allows Excalibur to make each component more crisp, and to make the sabers light but “really, really strong.”
The sabers will be available to anyone and sold through Doolittle Outfitters at USAFA or online.
Websites: https://shop.usafa.org/ https://www.excaliburoutdoorsusa.store/ https://kilroysworkshop.com/ https://www.usafa.edu/performing-units/ Facebook: @USAFA.Official
@ AirForceGrads | @KilroysWorkshopOnline
Instagram: @AF_Academy | @KilroysWorkshop
@AirForceGrads | @ExcaliburOutdoorsUSA
YouTube: @USAFASabreDrillTeam104
ARTICLE BY KRISTIAN DEPUE PHOTOGRAPHY BY GOAT PATCH BREWING COMPANY
Goat Patch Brewing Company, a well-known and award-winning brewery, will soon open a second taproom and restaurant at 12245 Voyager Parkway. Expected to launch in spring 2025, this expansion is a major step forward, aiming to serve the growing Colorado Springs’ culinary community on the city's northside.
Already a groundbreaking brewery, it is one of the vendors at the repurposed school-turned-culinary collective, The Lincoln Center, just north of downtown.
The original locale has always depended on food trucks for a menu beyond its acclaimed beers, which is fun in its own right, right? Who doesn’t love the variety of rich lobster rolls one day and Jamaican fusion on another? But let’s talk about the upcoming locale.
Designed by Ryan Lloyd, founder of Echo Architecture + Interiors, the new taproom will capture the lively and accessible atmosphere that patrons enjoy at Goat Patch's flagship location. With taps offering a range of specialty beers, visitors can look forward to the same wide-variety of craft brews in a warm, community-focused setting.
Cate Baze, one of Goat Patch’s owners, highlighted the choice of the new location due to "a growing sense of community” on the north side of the city.
“Overall, the Goat Patch Brewing team is enthusiastic about the ability to broaden our reach and connect with new customers,” says Justin Grant, another of Goat Patch’s collaborative co-owners. “We look forward to contributing to the vibrant community on the northside.
“Goat Patch is community-minded and shows a special interest in nonprofits making an impact in the Pikes Peak Region.”
… We envision the new taproom and restaurant as a focal point for both entertainment and engagement, fostering fellowship amongst locals.”
In a departure from the original establishment, Goat Patch North will include a quality, creative kitchen serving shareable plates and small bites—developed in collaboration with Chef Jay Gust of Ascent Restaurant Group.
Who’s Jay Gust? He’s the culinary creative and entrepreneur behind Pizzeria Rustica, TAPAteria, and Homa Cafe + Bar at boutique hotel Kinship Landing. Arriving on the Springs restaurant scene in 1995, Gust has become renowned for his fresh take on traditional flavors.
One of the countless examples of his reputation: Pizzeria Rustica is a 4-Star Certified Green Restaurant, the highest rated in all of Colorado and among the top 10 in the United States, by the Green Restaurant Association.
“This collaboration with our good friend Jay Gust will provide distinctive, exciting food to further enrich the experience at our new location,” Grant says.
Goat Patch is community-minded and shows a special interest in nonprofits making an impact in the Pikes Peak Region. One way that the brewery demonstrates its commitment to the Springs is with its Bleating Heart Initiative.
“Bleating Heart Night has been a tradition of ours since we opened the doors seven years ago,” Grant says. “We've always joked, What’s louder than a bunch of bleating goats? Our tasting room on a Tuesday night! ”
“Bleating Heart Night is a weekly initiative that features a local non-profit each Tuesday from 5 pm to 9 pm,” continues Grant. “In addition to learning about the amazing work occurring in the community, one dollar from every pint of Goat Patch brews sold during this timeframe goes directly to the featured nonprofit of the week.”
As it expands into the Springs’ northside, Goat Patch Brewing Company continues growing great things for the city.
Website: https://www.goatpatchbrewing.com/
Facebook: GoatPatchBrewing
Instagram: @GoatPatchBrewing
Long considered a breakfast condiment, jelly is a staple in most American homes. It comes in a variety of flavors with grape, strawberry and blueberry being the most popular. While these basic flavors are delicious, a local company has decided to take jelly to the next level by adding some creativity, fresh local ingredients, and a pinch of “madness.”
Michael and Marielle Rieser previously resided in Littlerock, Ark. Marielle, a talented cook, dabbled as culinary vendor at their local farmer’s market. A fellow vendor, Jelly Madness, was a favorite of the Riesers. When that vendor considered selling her business, she approached the Riesers, knowing they loved the brand.
“Starting a jelly company wasn’t even something we had ever considered. After taking some time to think about it, we decided to purchase the business in 2018,” Michael says.
There was a learning curve, but the Riesers enjoyed the process. They set about creating and developing new recipes to add their own personality to the brand.
In 2020, the Riesers had a new baby and decided to move to Colorado to be closer to family. They bought a home in Colorado Springs in 2021 and spent a year researching potential markets, commissary spaces, and sourcing local fruit and vegetable producers. They debuted Jelly Madness in 2022 at the Backyard Market in the Black Forest.
Just two short years later, Jelly Madness has created a real presence in Colorado. They have established relationships with several local producers, markets and retailers. They have won over customers with unique flavor combinations such as
pineapple habanero, peach lavender, champagne pear, and strawberry jalapeno to name a few.
“When you buy a jar of Jelly Madness, you’re truly supporting Colorado farmers, families, and heavy industry," Michael says. "From the produce to the glass jars, we try to keep everything as local to Colorado as possible. We are very proud of that.”
Online Ordering: https://pinemelon.com/#/ Instagram @JellyMadnessAR Facebook @JellyMadness
The Rocky Mountain Women’s Film Festival is the longest-running women’s film festival in North America. Held annually in Colorado Springs, it offers a platform for independent filmmakers to present their work, often highlighting stories that are underrepresented in mainstream cinema.
MADE BY WOMEN
“We are a women-led organization that elevates the voice of women and others often unheard
Rocky Mountain Women's Film Festival Ready for 37th Year!
and unseen,” says Executive Director Nicole Nicoletta. “Though topics and subjects at the festival are diverse including, but not limited to stories of communities, nature, men, and animals... every film chosen for the festival is MADE BY A WOMAN.”
Documentary films. Narrative films. Short films. Animated films.
The common denominator? The films highlighted here are enriching and thought-provoking.
Since its start in 1987, the event has been more than just a film festival; it’s a beloved community event that fosters dialogue and understanding through the medium of film.
“There are many ways to experience the festival,” Nicoletta says. “If you're not sure you want to commit to the full weekend, choose the Flex 5 pass, which includes five blocks of film plus the Filmmaker Forum. Each punch of your pass gives you access to any one block of films, Saturday and/or Sunday, including Saturday After Dark.”
One of the festival's hallmarks is its commitment to quality and depth, curating films that not only entertain but also challenge and inspire.
Nicoletta encourages locals to consider attending, saying “What other activity provides a full experience with food, drinks, live music, and thought-provoking entertaining films? None. So, we are top choice Oct. 18-20th!”
Coffee and grab-and-go breakfast will be available for purchase and food trucks will be on site for lunch and dinner on Saturday and lunch on Sunday.
Rocky Mountain Women's Film hosts events at other times of year, too. Monthly programming MarchAugust includes Film Club (films from past RMWF film festivals) at their micro cinema in the Lincoln School, PopUp Cinema (new release independent films) at Ivywild School Gym, and Film in the Community, which takes place at multiple partner agencies throughout COS.
Website: https://rmwfilm.org/FESTIVAL/ Facebook + Instagram: @RMWFilm
OCTOBER 2ND
Foreigner + Loverboy
Ford Amphitheater | 6:30 PM
With ten multi-platinum albums and sixteen Top 30 hits, FOREIGNER is one of the most popular rock acts in the world with album sales now exceeding 75 million. Hits include Juke Box Hero, Cold as Ice, Hot Blooded, Waiting for a Girl Like You, Feels Like the First Time and the worldwide #1 hit, I Want To Know What Love Is. https://fordamphitheater.live/upcoming-shows/
OCTOBER 4TH
Lorrie Morgan
Boot Barn Hall | 7:00 PM
Lorrie Morgan, the first woman in her genre to begin her career with three consecutive platinum albums, is back in the studio with award-winning producer Richard Landis, working on a new album. It is sure to be yet another collection showcasing the rainbow of emotions, from darkest heartache to bright, shiny humor, that is the hallmark of Morgan’s range. https://bootbarnhallco.yapsody.com/ event/index/818405/lorrie-morgan?tag_code=7aaa2c54fe
OCTOBER 5TH
Miners' Pumpkin Patch
Western Museum of Mining and Industry | 9:00 AM
The annual Miners' Pumpkin Patch just gets bigger and better every year! Every Saturday in October, enjoy hayrides, a hay maze, giant hay slide, sack races, machine and blacksmith demos, gold panning, animal encounters, a magician, face painter, pumpkin catapult and pumpkin smashing, apple cider press, food trucks and more! https://www.wmmi.org
OCTOBER 5TH
Falcon Stadium | 10:00 AM
The Air Force Falcons host the Navy Midshipmen at Falcon Stadium. It's a big rivalry and it's at the Falcons' newly renovated stadium. Air Force won in 2023. Over the course of their matchups, the Air Force has won 34 games; the Navy 22. https://goairforcefalcons.com/
OCTOBER 12TH
Funky Little Theater | 4:00 PM
Ten mini plays are being written for this Funky Little Theater Company event. Venues for the evening include Oddball Store Music & More, Old Colorado City History Center, West Side Cleaners, Gratitude, Meraki Springs, Circa, Bon Ton's Cafe, Colorado Peak Real Estate, Mountain Man Fruit & Nut Co and Front Range BBQ! Three food trucks in Bancroft Park beforehand. 4 pm and 7 pm. https://www.funkylittletheater.org/
OCTOBER 12TH
Colorado Springs Shrine Club | 10:00 AM
The Pikes Peak Whittlers Annual Woodcarving & Woodcraft Show, Competition and Sale is a fun opportunity to see what carvers have been making! The show will include a judged competition. Some carvers will be selling pieces, as well. Runs Saturday and Sunday until 4 pm. Admission is $5 for adults; less for seniors, military and children. https://www.pikespeakwhittlers.com/
OCTOBER 18TH
Louisa Performing Arts Center | 7:30 PM
Immerse yourself in the dynamic world of rhythm and movement with Chicago Tap Theatre, a vibrant dance company that brings the timeless art of tap dancing to life. Experience the storytelling through dance, where characters communicate complex emotions and narratives solely through the tap of their shoes. Each piece is a unique blend of precision, energy, and passion. https://dappr.org/events/presenting-chicago-tap-theatre-in-performance/
OCTOBER 19TH
#IMOMSOHARD
Pikes Peak Center | 8:00 PM
#IMOMSOHARD began as a popular web-series by real-life best friends, comedians, and moms Kristin and Jen. One night, these two friends decided to tell a different kind of story. With a camera, two husbands and a babysitter, they decided to speak about their fears and failures and prove that the only way to survive motherhood is through laughter and friendship. https://www.pikespeakcenter.com/events/detail/imomsohard-1
OCTOBER 22ND
Broadmoor World Arena | 6:00 PM
The Colorado Springs Sports Hall of Fame Class of 2024 will be formally inducted and honored during the 24th annual banquet and ceremony is presented by the Colorado Springs Sports Corporation. The class will be inducted during a gala evening beginning with a reception at 6 pm and dinner at 7 pm. Also on the menu is the popular sports silent auction, a feature of the event since its inaugural year in 2000. https://www.coloradospringssports.org/events/colorado-springs-sports-hall-of-fame/
As the days get shorter and the air gets cooler, a sea of golden aspens take over the Rockies. There’s no better way to take in the natural beauty that our great state has to offer than from behind the wheel of a Porsche Cayenne. With standard all-wheel drive, Porsche driving DNA, and all the luxury features you could ask for, what better way to navigate the winding canyon roads and majestic mountain passes of the state we call home.
Experience beauty and excellence, Visit Porsche Colorado Springs today .
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Colorado Springs, CO 80905
719-219-1911
PorscheColoradoSprings.com