There are so many ways to thrill the taste buds here in our valley that no effort to be all-inclusive could be adequate. Rather, we thought we'd aim for the fun side of things for our foodie issue. We've also included some community impact and some palate pleasing wellness ideas.
The photo you see above is the Pubisher's Choice and a long-time favorite known as Steak Oscar. Originally served to King Oscar II of Sweden as sauteed veal cutlets and crab meat in a bernaise sauce, and garnished with asparagus, this aromatic and savory dish is now served in a variety of beef cuts, the most popular today being filet mignon.
Each Wednesday and Friday this summer have been days to explore a myriad of ethnic cuisine at two events that happened each week: FoodTruck Palooza on the northwest corner of Riverside Parkway (D Road) and 29 Rd and Food-Truck Fridays rotating from Lincoln Park in Grand Junction to locations in Fruita and Palisade. Many other events host a variety of our local food-truck vendors throughout the year.
Looking for BBQ? Try The Smokin' CEO, Snook's Bottom, Have Cooker or Big Mike’s Pork and Wings.
For burgers galore see our Burger Blitz article from Oct. 2021 on pg. 14-17. It's always available for free on citylifestyle.com October 2021, Grand Junction Lifestyle . To read with one click go to the Lifestyle Letter in this new issue online.
Looking for variety from Indian and Nepalese cuisine to Japanese, French and Irish? Grand Junction's Main Street has the lot. And don't forget Aspen Street in Fruita and Palisade's Main Street. There are options from pizza and diner/cafe fare to chef prepared flavors that pay homage to cuisine from near and far - even half a world away.
You might even want to arrange your own globe-trotting, flavor-fest, scavenger hunt in any one, or all three population centers across the valley. Bon Appetit!
GJ LIFESTYLE STAFF
@GRANDJUNCTIONLIFESTYLE
October 2023
PUBLISHER
Scott Fairbanks | scott.fairbanks@citylifestyle.com
EDITORIAL COORDINATOR
Garrett Gross | garrett.gross@citylifestyle.com
EDITOR
Vauna Gross | vauna.gross@citylifestyle.com
CONTRIBUTING WRITERS
Susan Saulnier, Krista Whisner, April Shulte-Barclay, Faith Rodriguez
CONTRIBUTING PHOTOGRAPHERS
Jennifer Maxfield, C. W. Morgan, Lisa "Moose" Kral, TigerMike Photo, Joshua Scott
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 Evan Deuvall
LAYOUT DESIGNER Kelsey Ragain
15 - 25 % Off Select In-Store Opal Jewelry through the month of October.
Where neighbors can see and be seen.
Palisade Peach Festival 1: Peach Fest Royalty 2: Mr. and Mrs. Jake Jabbs at the Peach Fest Ice Cream Social 3: Royalty Riding in Style
4: Happy Dining in the Orchard 5: Lady bugs and luscious treats. 6: Do you love a parade? 7: Confections featured in the bake off.
Want to be seen in the magazine? Tag your Instagram photos with @grandjunctionlifestyle
Hello readers! Our team at GJ Lifestyle magazine is looking for writers to help us bring local content to you. Are you a writer? Know someone who is a writer? We would love to get in contact! Please email our publisher at scott.fairbanks@ citylifestyle.com.
The newly built Clifton Library opened at its new location, 3270 D 1/2 Rd. A Grand Opening will be held on October 7th from 11 a.m. to 3 p.m. The event will include tours, activities, live music and local food trucks.
Palisade Chamber of Commerce President & CEO, Jessica Burford, has been selected to be a part of the 2024 Class of the Colorado Tourism Leadership Journey. This tuition-based, year-long program, creates an opportunity to strengthen leadership skills not only for the benefit of the participants, but also for their entire organizations and their communities.
Western Colorado Pediatrics, a division of Primary Care Partners, donated $5,000 to the Kid’s Aid Backpack Program on August 24th. WCP pledged to donate $5 for every well-child checkup appointment completed, and they were able to complete a whopping 1,000 wellchild checkups between July 1st and August 1st of this year! This donation goes directly to helping children in the valley by bridging the weekend hunger gap for kids in School District 51.
Scan to read more.
Get in touch by heading over to our landing page to connect: CityLifestyle.com/GrandJunction
As a child, when I was growing up in a small, rural town in north-central Massachusetts, my mother would make this soup frequently in the autumn and winter; but my sister and I always insisted on it for Halloween, due to its orange color. We called it Halloween Soup. And it was a staple for those cold, spooky, costume laden nights.
We didn’t know that it had a fancy French name, Soup au Pistou, or that it’s just a French version of Italian minestrone soup, or that it was created by Julia Child. Pistou is a condiment that originates from Southern France. It is similar to pesto, but is not made with pine nuts. The recipe comes from Julia’s cookbook, Mastering the Art of French Cooking. All that we knew was that it was delicious, orange, and was a good hearty soup that kept us going as we went out trick-or-treating on a cold, late-October night.
The weather in Massachusetts on late-October evenings is always very cold, sometimes with freezing rain, or even early
snow on the ground. I can’t count how many times we went out with a winter coat on under our costumes. So, having this hearty soup for supper before going out was not only necessary for us, but became a fun holiday tradition too, one that my mom started and my sister has carried on with her children and that they now share with their own children.
The best part for mom, was that the soup was even better the next day, having time to thicken with the flavors melding together, so she would usually make it the day before, and then on Halloween night, not have to rush dinner before scrambling to get us into costumes and makeup and hairstyles for trick-or-treating. And, since this was the 1970’s, our costumes were always homemade, quite elaborate, planned since summer, and sewn by mom. They took a lot of time.
This soup recipe makes a lot, so we could get at least two meals out of it and then mom would freeze the other half of
it to keep for later on in the season. If you’re not feeding a crowd, you can easily halve the recipe, or do as mom did, and put some away in the freezer.
Can anyone guess what my costume was in October 1977?
I was very proud of the fact that I was the only Princess Leia that I saw that evening with a real black wig, twirled into cinnamon buns on the sides of my head. No other little girl in my town had one like that!
INGREDIENTS:
• 3 quarts water
• 2 cups each: diced carrots, diced boiling potatoes, diced white leek or onion
• 1 Tbs. salt
• 1 cup cooked white beans
• 1 cup cooked kidney beans
• 2 cups diced green beans (fresh)
• 1/3 cup broken vermicelli (or spaghetti)
INSTRUCTIONS:
• ¼ cup bread crumbs
• 1/8 tsp. ground pepper
• 4 cloves mashed garlic
• 6 Tbs. tomato puree
• ¼ cup chopped fresh basil or 1 ½ tbs. dried
• ½ cup grated parmesan cheese
• ¼ to ½ cup fruity olive oil – this will be added slowly and it only absorbs so much
Simmer water, vegetables and salt slowly in a kettle or large soup pot for 40 minutes.
Twenty minutes before serving, add beans, green beans, noodles, bread crumbs and pepper to boiling soup.
Simmer about 15 minutes or until green beans are cooked.
Prepare the pistou while soup is cooking: Place garlic, tomato puree, basil and parmesan cheese in a mixing bowl and blend into a paste with a wooden spoon; then, slowly and in a thin stream, beat the oil into the mixture.
When soup is ready, take out a cup of soup and gradually beat into the pistou. Pour back into the soup and stir.
Serve with hot French bread or hard toasted bread rounds basted with olive oil.
From Mastering the Art of French Cooking By Julia Child A soup full of fresh ingredients Carrots, potatos and leeksWe didn’t know that it had a fancy French name, Soup au Pistou, or that it’s just a French version of Italian minestrone soup, or that it was created by Julia Child.
Susan is a case manager at Strive!; the housing program serving adults with unique developmental and mobility challenges.
ARTICLE BY FAITH RODRIGUEZ
In the heart of Grand Junction, Colorado, a beacon of hope and compassion shines brightly, offering warmth, nourishment, and support to those in need. The Grand Valley Catholic Outreach Soup Kitchen stands as a testament to the power of community, faith, and selflessness. For over three decades, this remarkable institution has been a lifeline for individuals experiencing homelessness, poverty or hunger.
Founded in 1988, the Grand Valley Catholic Outreach Soup Kitchen was born out of a shared commitment to alleviating suffering and fostering a sense of community. It was initially a small volunteer-driven operation, but over the years, it has grown into a cornerstone of support for those facing tough times in the Grand Valley.
The mission of the Grand Valley Catholic Outreach Soup Kitchen is simple yet profound: to provide nutritious meals, a warm welcome, and a safe space for individuals and families struggling with food insecurity. Beyond that, they aim to offer dignity, respect, and a sense of belonging to everyone who walks through their doors.
At the heart of the mission is an exceptional team of staff and volunteers. These dedicated individuals come from all walks of life, driven by a common purpose- to make a positive impact on their community. Many volunteers have been involved for years, forming deep connections with both their fellow volunteers and the guests they serve. This sense of continuity and commitment is a testament to the enduring spirit of the soup kitchen.
The Grand Valley Catholic Outreach Soup Kitchen doesn’t just serve food; it nourishes both the body and soul. Their hot, well-balanced meals provide vital sustenance for those
who may not have eaten otherwise. However, it’s not just about the food; it’s also about the atmosphere they create. The dining area is designed to be warm and welcoming, a place where individuals can enjoy their meals in a dignified manner. It’s a place where they can momentarily forget the hardships they face and find solace in the company of others.
The soup kitchen’s impact extends beyond the meals they serve. They are attuned to the evolving needs of the community and have adapted their services accordingly. For instance, they offer special meals during holidays and collaborate with other local organizations to provide additional resources like clothing and hygiene products. This holistic approach recognizes that addressing hunger often requires addressing its underlying causes as well.
The Grand Valley Catholic Outreach Soup Kitchen is not just a place to eat; it’s a beacon of hope for those experiencing the darkest moments of their lives. It’s a place where people can regain a sense of self-worth, and where they can find support in their journey towards stability. Many success stories have emerged from this kitchen- individuals who, with the help of the soup kitchen’s services and the support of the community, have managed to rebuild their lives.
The Grand Valley Catholic Outreach Soup Kitchen’s work is made possible through the generosity of the community. They rely on donations of food, funds, and volunteer time to continue their vital mission. Whether you have a few hours to spare, non-perishable food items to donate, or a monetary contribution to make, your support can make a meaningful difference in the lives of those in need.
The Grand Valley Catholic Outreach Soup Kitchen doesn’t just serve food; it nourishes both the body and soul.
Caring for the Whole YouBoosting Defenses
ARTICLE BY APRIL SHULTE-BARCLAY
Can you taste it? Mmmm. That’s the heavenly taste of real food, food that comes directly from the earth. Once you can appreciate that taste, you will be able to ignore the “eat this, don’t eat that” fad diets which have many of us confused, hungry, and yo-yoing in weight and health. We regularly receive conflicting dietary advice which can make healthy eating seem complicated. However, eating well is actually quite simple. You can be healthier than ever by following one concept; eat real food that is as close to how it is found in nature as possible.
If you are used to eating more processed foods, choosing a diet rich in foods more directly found in nature may ask you to change your palette. What are processed foods? I call them fake foods. They are foods altered from their original state, often by adding preservatives, artificial colors and sugar, or made with genetically modified ingredients. While our bodies are equipped to digest food in its natural form, asking the body to digest food sources that are unnatural presents colossal challenges for our digestive system resulting in digestive distress, inflammation and illness. Eating real food involves planning and preparation of food, which may seem a little overwhelming at first. However, after you make the adjustment not only will your digestion and health improve immensely, but you will also enjoy eating much more whilst achieving optimal weight and experiencing heightened energy.
Nature serves as a mirror for what will best suit our dietary needs, therefore eating with the seasons is advisable. In the fall season, nature offers great abundance for the harvest of root vegetables and vegetables with tougher skins, both of which have tremendous health benefits. Not only do their nutrients prepare our bodies for the winter months, but they also strengthen the digestive system, lungs, and immune system. In this way, root vegetables such as beets, parsnips and potatoes along with vegetables with naturally tougher skins such as squash offer a splendid taste along with healthful nutrients.
Lentils
This fall, I encourage you to be mindful of nourishing your body with real food sources. Take time to sit, relax and enjoy the flavor of your food. Since food is medicine, you can rest assured nature provides all of the nutrients necessary to help you live the healthiest and most vibrant life possible.
As we move into fall, we want to care for ourselves as a rise in illness is seen. Here is one of my favorite soup recipes from iheartvegetables.com to boost the immune system in preparation for cold and flu season:
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 tablespoon lemon juice
• 1 large sweet potato diced into 1/2” cubes
• 1 15oz can chickpeas, rinsed and drained
• 1 cup red lentils, uncooked and rinsed
• 5 cups vegetable broth
• 1/2 cup kale or Swiss Chard torn into 1″ pieces
• Salt to taste
In a large pot or dutch oven, heat the olive oil over medium heat for 1 minute.
Add the onion and cook over medium heat for 8 minutes, stirring occasionally.
Add the garlic and ginger and continue to cook for 1 minute until fragrant.
Add the turmeric and paprika and continue to cook for 1 minute.
Add the lemon juice, sweet potatoes, chickpeas, red lentils, and vegetable broth and bring to a boil.
Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.
Add kale and continue to cook for 2-3 minutes until the kale has softened and wilted slightly.
Season with salt to taste.
Dr. April Schulte-Barclay is director of Healing Horizons integrative medicine clinic and doctor of Chinese medicine. Her expertise includes advanced herbal remedies and acupuncture.We hand chop our vegetables throughout the day, roast our meats in the wood-fired oven, make our own sauces in-house and, of course, make our own dough.
We’re so fresh, we don’t even have freezers in our restaurants.
When cruising down North Avenue it’s kind of hard to miss the sign for D51’s Career Center near 29 1/2 Rd. The Career Center has been a staple in this community for over 30 years. But what is the Center all about? D51’s Career Center is an educational campus serving about 400 students from all five district high schools in the valley. Students can sign up for one of seven hands-on courses: Horticulture, Small Engines, Construction, Small Animals, Healthcare Occupations, Early Childhood Development, and of course, Culinary Arts.
So where does the Fresh Side Cafe fit in? Each year culinary students open the Fresh Side Cafe to the public, which allows them first-hand experience in taking orders, serving tables, short-order cooking and restaurant management. The cafe opened for the school year on September 19th and will serve lunch Tuesday through Friday, on most days throughout the school year.
Burgers, Paninis and Clubs, oh my! That's just a taste of the offerings at Fresh Side Cafe. Alongside those sandwich favorites is an array of salads and fresh made-from-scratch soups and desserts!
Each year culinary students open the Fresh Side Cafe to the public, which allows them first-hand experience in taking orders, serving tables, short-order cooking and restaurant management.
The goal of the culinary program is not only to teach the youth how to work in the food industry but to also teach them the life skills they will one day need to cook for themselves. Something
The Career Center’s culinary program teaches the students everything they need to know to one day work in food service. Because of this, students who decide to further their education after high school at places such as CMU Tech (formerly WCCC) will have a head-start on their Culinary Arts degree. The Career Center’s Culinary Arts program is also the only culinary program in the state on the secondary level that is accredited by the American Culinary Federation. This is a huge accomplishment and allows students to earn a Fundamental Culinary Certificate.
The Fresh Side Cafe students are grateful for your kindness and patience as you sit down to dine. This is the first time many of them have experienced taking orders, serving, cooking and managing. The cafe is typically open for lunch but they recommend calling ahead to check. Since this cafe is operated by students, there are times when the cafe needs to close for testing and other school functions. These culinary students are also happy to help with your catering needs. Catering events are a great way for students to further their education and sharpen their skills.
The goal of the culinary program is not only to teach the youth how to work in the food industry but to also teach them the life skills they will one day need to cook for themselves. Food is a necessity and it is nice that the students can leave the program knowing how to make a vast array of foods. The Career Center also helps students learn how to prepare a resume and they conduct mock interviews to prepare the students for life after high school. Because of these skills, 70% of last year’s culinary students are now employed in the food industry, which is incredible considering most of these students are still in high school.
To learn more or donate to these educational programs, contact the D51 Career Center at (970) 254-6000.
Oscar II was king of Sweden from 1872 to 1907. His reign was the last of united Norway and Sweden. Best known for his motto “Broderfolkenes Vel” meaning “Welfare of the Brethren People”, he was fluent in speech, reading and writing both languages and spent more time in Norway than any other monarch of the unified nation. His commitment to communication and fairness were hallmarks of his monarchy, according to historians.
Near the middle of his reign, 1897 to be precise, he was served a dish so delectable that it still bears his name to this day. The recipe was originally prepared from butter-sauteed veal cutlets and served with crab meat, asparagus and bearnaise sauce. Some chefs describe this flavor and texture profile as unctuous or umami meaning “the essence of deliciousness.” The common, modern preparation is a thick filet mignon, grilled or seared and finished to a medium or mid-rare cook.
So what makes Steak Oscar so good?
The secret must certainly be the sauce. Bearnaise sauce is notoriously challenging to master; melding challenging elements into a silky smooth melt-in-the-mouth flavor and texture.
Beginning with salted butter, melt two tablespoons on medium heat. Remove from heat and whisk in carefully, one egg yolk. Once incorporated, slowly add a few drops at a time of tarragon reduction - prepared in advance by boiling fresh or dried tarragon from 1/2 cup to a concentrated liquid about 2.5 tablespoons. Then add one tablespoon of lemon juice a few drops at a time, alternating on/off heat to help the ingredients meld. Also, add a tiny amount of lemon zest (about 1/8 teaspoon). Fresh, finely chopped tarragon leaves - about 1/2 teaspoonshould be added right at the end for color and flavor. Taste and add cayenne pepper and salt sparingly to taste preference. For each pair of steaks, beyond two in number, double the sauce recipe. You might want to triple the sauce recipe up front if serving mashed potatoes or rice since the sauce also makes the most mouth watering compliment to any basic starch.
For the foundation of the dish, use a 4-8 oz. beef filet or other prime cut of the chef’s choosing. Rolled in kosher salt and black pepper and seared on a 575-degree grill or cast iron pan for two minutes on each side, the flavors of the beef are locked in and cooking is well under way. Transfer to a baking sheet and place in a preheated 425-degree oven. The cooking completes with the heat turned off immediately after putting the steak in.
Seven minutes yields medium rare, for a two inch thick cut. For rare, subtract one minute. For medium, wait an additional minute before removing from the oven. The steak should rest about 4 minutes before serving.
Large lumps of crab meat should be prepared ahead of time and heated in melted butter to 145 degrees just before serving. Steamed asparagus spears go on top as the last building block.
Place the steak in the center or slightly to one side of the plate, add crab meat, and two or more steamed asparagus spears. Finally, spoon sauce generously over the finished dish.
Serve with wild rice, your favorite potato preparation, or autumn vegetables like butternut squash, sweet potatoes, parsnips or tricolor carrots.
After an extensive search locally, we didn’t turn up any menu featuring this preparation, not even places known as steak houses. Long ago the restaurant Garfield’s served this dish in their Redlands restaurant. Since it seems to be history for the time being, we thought this “how-to” feature might just be enjoyed by our friends and neighbors who have been enjoying Grand Junction Lifestyle now for three full years.
We hope you find this “publisher’s choice” to be a new or refreshed favorite for your palate.
Lemon Zest Tarragon
Harvest Illuminated is an annual event that takes place at the Western Colorado Botanical Gardens. The event is a fundraiser for STRiVE. STRiVE has been supporting our community for over 50 years providing individuals with developmental disabilities with a people-supporting-people approach. They “strive” to fill the gaps in service needs by providing therapy services, respite, vocational services, and more to support the needs of children and families. As the needs in our community have grown and changed, so has their diversity of services.
This year the Harvest Illuminated event will take place in the evenings of October 26th, 27th and 28th. Tickets can be purchased online through the STRiVE website or the Western Colorado Botanical Gardens website, or at the gate.
Last year the event included more than 1,000 pumpkins! Harvest Illuminated includes amazing works of pumpkin art by artists from around the world, but also includes Western Slope’s own famed pumpkin artist, Willy Tuz. If Willy’s name isn’t familiar to you, it should be. He has been featured on Food Network’s “Outrageous Pumpkins” and “Halloween Wars”.
CONTINUED >
Willy is the chef and founder of Colorado Fruit Designs. He has a storefront location within the Mesa Mall, just outside of the food court.
Willy combines a passion for art with food. He makes amazing fruit carvings, edible creations, and even life size ice sculptures! His fruit carvings are so amazing, you have to see them to believe them. He supplies fruit carvings, platters, goodies and bouquets for all types of events: corporate events, weddings, anniversaries, graduations, birthdays or just because.
Harvest Illuminated isn’t just a great chance to meet with Willy, but to see loads of talent and enjoy the beautiful fall air. There will be live carving demos every night from professionals all around the world, tons of food trucks and other great activities for the whole family. The theme will be Witchcraft and Wizardry and themed attire is highly encouraged. We are extremely excited to see what everyone will carve and the great costumes. We’ll see you there on a most spooky weekend at the Botanical Gardens!
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MONDAY-THURSDAY, OCTOBER 16-19
Inside scoops on local businesses & events.
We would like to recognize some of the amazing people in our community with 15% off Cake purchases (just show badge/ID or uniform)
Monday – First Responders and Military
Tuesday – Chamber Members and Staff
Wednesday – Healthcare Workers
Thursday – Teachers and School Staff
FRIDAY, OCTOBER 20
Officer Isaac Gallegos Benefit Day
20% of sales will be donated to help Officer Gallegos and his family through his rehabilitation from his stroke and brain surgeries.
SATURDAY, OCTOBER 21
Free Confetti Bundtlets! Guests will receive a Free Confetti Bundtlet, while supplies last (up to 300). Only valid at the Grand Junction, CO bakery on 10/21/23. Only one free Bundtlet per guest. Substitutions are not permitted. Offer valid for in bakery only. Free Bundtlets for a Year!
The first 50 guests who purchase an 8” or 10” cake will receive a “Free Bundtlets for a Year” punch card, which can be redeemed for one (1) Bundtlet per month for twelve (12) months at the Grand Junction, CO bakery. Cannot be combined with other offers.
Water Lights at Night
LAS COLONIAS BUTTERFLY POND | 5:30 PM
This tranquil evening is an awe-inspiring site when hundreds of lanterns are launched on the Las Colonias Butterfly Pond. This event is free to attend; lantern kits can be purchased ahead of time or the night of the event. Enjoy our food vendors. As the sun goes down, the lanterns will be launched in unison.
Grand Junction Air Show
GRAND JUNCTION REGIONAL AIRPORT | 9:00 AM
Welcome to The Grand Junction Airshow. October 14-15, 2023. Welcoming back the U.S. Navy Blue Angels. Grand Junction Air Show is one of the largest and most popular aviation festivals in the region. The weekend event features roaring military jets, amazing aerobatics, ground displays, vendors, food, and beverages.
NUTCRACKER! Magical Christmas Ballet
AVALON THEATER | 7:00 PM
The beloved family tradition is back: NUTCRACKER! Magical Christmas Ballet! Experience the extraordinary international cast dancing along side our local children’s cast from Dance Works. Be transported by the magic of jaw-dropping acrobatics, larger than life puppets and stunning hand-crafted sets and costumes.
• A Boutique All Memory Care community
• All Private Studio Apartments with individual bathrooms
• The Innovative Vigil Monitoring System
• Specialized Dementia Care: Our entire staff is trained in and dedicated to the care of those suffering from Alzheimer’s and other-related dementias.
• Moments Program: A complete-person approach to care and engagement
For more information or to schedule a tour, please contact us today.
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AT WESTERN SLOPE MEMORY CARE, THE IDEA THAT THE PERSON COMES FIRST INFLUENCES EVERYTHING WE DO AND CREATE.
