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O C TO B E R 2 022

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LIFESTYLE LETTER

The Food & Drink Issue

October 2022 PUBLISHER

Tara Rasmuson | tara.rasmuson@citylifestyle.com SOCIAL MEDIA COOR DINATOR

Caitlyn Olson | caitlyn.olson@citylifestyle.com

As the Fall season begins, the leaves start falling, and pumpkin spice populates the food community, the warm, sunny days are replaced with cool, rainy days and crisp autumn air nights. The summer is a fun, carefree time to spend time with family and friends and spend your days in the sun. Although the summer season is coming to a close, the fall brings many new things. Changes in the weather, changes in wardrobe, and warm, homecooked meals become the best ending to a work-filled, busy day. We dedicate our October issue to important members of our community—our culinary artists. They have a way of making simple ingredients turn into works of art, both visually pleasing, and delicious. In this issue, we explore Greeley's foodie community, looking at what Greeley has to offer for the true food connoisseur inside us all. We highlight popular restaurants in the Greeley area and highlight a student chef who is making a big impression on the community and fellow teammates from UNC with his culinary skills. We also asked the cinematic mixers themselves from Kress Theatre about the original American cocktails that helped spark a new beginning for cocktails that we now know and love. We also threw in several Fall recipes that you can try in your own homes and impress your dinner party guests! As for me, this issue is my second issue as the new Editorial Coordinator. September was a great introductory issue to be able to step in and help encourage the community of Greeley and showcase the many special things it has to offer. I am a passionate writer, who loves to tell stories through art and especially in a magazine. Growing up in Greeley, I have seen it all, from the original restaurants in Greeley that we all love, to the new additions that add so much to the community. I cannot wait to continue this journey with Greeley Lifestyle and continue to keep telling Greeley's story. Sincerely, O N E I L L WA L K E R , E D I TO R I A L C O O R D I N ATO R @GREELEYLIFESTYLE

EDITOR IAL COOR DINATOR

Oneill Walker | oneill.walker@citylifestyle.com PUBLISHER ASSISTANT

Tasia Munger | tasia.munger@citylifestyle.com AD DESIGNER

Evan Deuvall LAYOUT DESIGNER

Emily Lisenbee CONTR IBUTING WR ITER S

Kelly Zeillmann, Susan McKenzie, Staci Villa, Taylor Henderson, Oneill Walker CONTR IBUTING PHOTOGR APHER S

MB Film & Photo, Adalyn Sinclair Photography, Lillian Lens Photography, Jamie Bailey, Janna Long, Daisy Larson

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

Learn how to start your own publication at: citylifestyle.com//franchise

Scan QR code to visit our Instagram CIT YLIFEST YLE.COM/GREELE Y |

Proverbs 3:5-6 Greeley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Greeley area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Greeley Lifestyle™ is gathered from sources considered to be reliable, but the

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

18 From Football to Food

Lifestyle Letter

Business Monthly

Inspired By

How To

Local Limelight

Culinary Creations

Hosting Tips

Must See

Events

One UNC Student Is Using Culinary Arts To Inspire Other Athletes

26 Greeley Grub Fosters Community Pride A Story with Some Bite

32 Bluegrass, Blue Mugs, and Beyond Art Long’s Career Behind the Coffee Counter

48 Whiskey Business

Spirit Secrets from the Cinema Mixologists

O N T H E C OV E R

Photography: MB Film & Photo UNC students, David Hoage & Kassidy Woods

FO O D + B EV ER AGE

ENT ERTA I NMENT A RTS + C U LTU R E FO O D + B E V E R AG E

ENT ERTA I NMENT

FO O D + B EV ER AGE

It’sIt’s time to to update ourour style... Now time update style...

Weld County Garage

With a 115 year history in Greeley it is important for us to honor our history and remember our past. We must also recognize when it is time to switch up our style and introduce our brand to the next generation. Our new look will take us into the future as we modernize the feel of our branding. What will not change is our focus on serving our community, the same way we have since 1908. Welcome to the new look of Weld County Garage!

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

Alissa Mendez joins Sears Real Estate Team Alissa Mendez, Broker Associate, joins Sears Real Estate in Greeley. Originally from Ft. Collins, CO, she graduated from Poudre High School in 2001, and will be assisting residential buyers and sellers in all of Northern Colorado. Alissa is a passionate worker, and will be there every step of the way to make ensure the process is smooth. She can be reached at 970-420-4367, alissa@searsrealestate. com or at Alissa.SearsRealEstate.com.

Weld Community Credit Union Gives Mini-Grants to County Schools

The Cow Saloon & Eatery Welcomes New Chef Brendon Doyle

Weld Community Credit Union has an Education Assistance Fund (EAF). These EAF mini-grants help anyone who works in a Weld County school with additional funding for schoolwide or classroom project assistance. The application deadlines are on October 15th and February 15th each year. They have granted over $144,000 since 1996. Some of their favorite mini-grants have been STEM kits, a greenhouse with gardening supplies, and books for a classroom library.

The Cow Saloon & Eatery is excited to announce Chef Brendon Doyle has joined their “herd” as Operator. With almost 20 years of experience and a passion for quality ingredients, Brendon brings a new level of excitement to the restaurant scene in Downtown Greeley. Guests at The Cow can expect an elevated experience as their favorite menu items get an upgrade, and many fun culinary experiences to come. Welcome, Brendon!

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F R O M F O O T B A L L

David Hoage & Kassidy Woods

T O

David Hoage

F O O D

USING CULINARY ARTS TO INSPIRE OTHER ATHLETES - UNC STUDENTS SERVE A SPECIAL DINNER TO FELLOW TEAMMATES ARTICLE BY SUSAN MCKENZIE | PHOTOGRAPHY BY MB FILM & PHOTO

I NSP IR E D BY | FOOD + BE VE RAGE

CONTINUED >

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“We studied with different chefs, but even outside the program, we were able to pick the brains of the chefs of the restaurants we were eating at. Every single one of them had different tips for us.”

David Hoage didn’t think college was in his cards. As a first-generation student, the focus was always on getting through high school. A college education seemed out of reach, until a faculty member at his Denver high school, Smoky Hill, encouraged him. Aleshia Armour inspired Hoage to explore the college route by giving him the resources and advising support he needed to eventually receive a full-ride football scholarship to the University of Northern Colorado (UNC). Now, Hoage is about to complete double majors in Sports Medicine Exercise Science, and Nutrition. Hoage has major plans post-college to pursue a career in sports, and nutrition, which has always been a passion for him. He is fascinated with food and flavors and what food does for the human body. “It’s like an art form you can experiment while putting smiles on people’s faces,” said Hoage. His mom taught him to cook at a young age and he immediately fell in love. “I used to burn water,” Hoage said laughing, “But now, my sisters and I are the cooks of the household.” The Food Network quickly replaced Hoage’s Saturday morning cartoons, and

I NSP IR E D BY | FOOD + BE VE RAGE

he frequently challenges his cook-offs and competitions with his sisters. Hoage brought his love of the culinary arts with him to college, where he studied abroad learning from some of the world’s top chefs. He spent time in Paris, Barcelona, Florence, Rome, and Venice, experienced different textures and tastes, and of course, a lot of pizza! Hoage has always been fascinated with different types of diets. “We learned a lot about Italian food, but we also dove into the Mediterranean diet, said Hoage. “Everything in Europe is so natural, not filled with preservatives like the food here,” Hoage said he spent the majority of his time abroad expanding his f lavor palate and learning to think outside the box. “We learned not only how to make a meal great, but make it the way you personally want it to be,” said Hoage. “It’s like a signature at the bottom of a painting.” Hoage’s European travels allowed him to learn about different cultural foods and basic techniques including knife work. “We studied with different chefs, but even outside the program, we were able to pick the brains of the chefs of the restaurants

David Hoage

David Hoage & Kassidy Woods cook a special meal for fellow football teammates

David Hoage & Mitchell Wilkins, Unit Chef, Holmes Dining Hall David Hoage

CONTINUED >

David Hoage & Kassidy Woods OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

Student Athletes, Solomon Wacays, Austin Williams, Nick Norris

I NSP IR E D BY | FOOD + BE VE RAGE

we were eating at. Every single one of them had different tips for us.” While abroad, Hoage completely immersed himself in the food, wine, and culture of France, Spain, and Italy. The knowledge Hoage gained from the program influenced his cooking and has inspired him to empower other athletes in their food journey. Hoage wants to be a nutritionist for athletes. “That’s something that’s lacking in this field,” said Hoage. “It would change the way people play and keep their bodies from breaking down,” Hoage said he has an interest in working with all types of athletes, from high schoolers where he can help build a foundation of healthy choices, to the pro leagues where he could gain more knowledge and learn from other professionals. Eventually, Hoage would also like to own his own restaurant where he could experiment with flavors and techniques, providing his patrons with their own, delicious works of art. Outside of studying, playing football, and cooking, Hoage strives to be a mentor for other first-generation students. “There are many students that feel the same way I felt coming to college,” said Hoage. To know they have someone to talk to and feel supported will hopefully help their experience.” Hoage is grateful for the support he received from the staff at both Smoky Hill and UNC and believes it served as a stepping stone to the person he is today.

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

GREELEY GRUB FOSTERS COMMUNITY PRIDE A Story with Some Bite ARTICLE BY STACI VILLA | PHOTOGRAPHY BY ADALYN SINCLAIR PHOTOGRAPHY, DAISY LARSON

Food is not only a necessity, but a method of communication, and also a collective human experience. It’s also a staple, love language, medicine, and comfort. With its many portrayals, food has a unique power in relating people to one another in commonality unlike anything else. City of Greeley’s brand and image manager, Jacqueline Villegas, understands just how much food and community development are tightly woven together. “It’s important to support our local restaurants and businesses as they are part of our thriving community fabric,” Villegas states. Greeley Grub, a program recently launched under the My Greeley Campaign, celebrates food products and businesses to amplify civic pride and contributes to Greeley’s unique culinary culture. Greeley Grub is a distinct label that local food and beverage businesses can use to promote their products that are exclusive to Greeley. This label is designed to help patrons quickly identify local items that are connected to the city, highlighting Greeley originals. “A part of Greeley’s rich history is agriculture and what better way to celebrate our roots than with local food and drinks,” explained Villegas. “We want our residents and visitors to experience dining in Greeley with the unique dishes that can only be found

H OW TO | ENTERTA INM ENT

Seven Fish, Hot Cheeto Sushi Bomb

Kenny's Steakhouse, Kenny Burger

here and share with others their experience through MyGreeley. com”. The inaugural menu features nearly 20 businesses who submitted applications for Greeley Grub and highlights a variety of items such as legendary cocktails, dry mixes, Italian sausage, and homemade jams; Although the products are different, they all share common-specialty items rooted and raised with pride in Greeley. Matt Estrin, owner of 477 Distillery a participating business in Greeley Grub can attest, “More than any other community I have been a part of, Greeley is proud of Greeley,” said Estrin. “The community truly supports the local entrepreneurs and businesses in a way I could have never expected and rewards creativity and loyalty in a real meaningful way. Through Greeley Grub, 477 CONTINUED >

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The Cow Saloon and Eatery, The Mary T Sandwich

H OW TO | ENTERTA INM ENT

Distillery will promote its best-selling signature cocktail, Living Legend, made and named in honor of Estrin’s late grandfather. It was Suzanne Sereff’s grandmother who inspired a unique product at her shop, Warm Hugs. Jim and Suzanne Sereff started their small business in a booth at a Greeley church craft fair, selling Suzanne’s grandmother’s dessert recipes in pre-made Warm Hug Mixes. Twenty-eight years later, with a full brick-and-mortar gift shop, Warm Hugs’ number one selling item takes them back to their roots- Warm Hug Mixes, and a heartfelt item on the Greeley Grub menu. “Every Warm Hugs Mix is mixed by hand in downtown Greeley,” Sereff states. “No additives or preservatives, just simple scratch cooking like you would make at home.” Local and homegrown is Greeley Grub’s mantra. One of Greeley’s most beloved Italian kitchens, Pellegrini Cucina Italiana, approaches this method with class. Pellegrini’s will feature the restaurant’s Italian sausage upholding their desire to keep their products authentic and homemade, using fresh, quality ingredients. Owner Jessica Morse is proud to be a Greeley restaurant owner and states there is a spirit of camaraderie and a collective desire to see local businesses succeed within the Greeley business community. Greeley Grub hopes to further embody and grow this collective experience. Indeed, food is supreme in its ability to gather people together. Around the table, around a local business, and around a community. If My Greeley is a story best lived in, then Greeley Grub is a cause you can really sink your teeth into. A great cause and great grub are meant to be shared. (visit mygreeley.com/greeley-grub-2022/ for the full listing of all restaurants and food items participating)

“The community truly supports the local entrepreneurs and businesses in a way I could have never expected and rewards creativity and loyalty in a real meaningful way.”

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SOUP MIXES

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Bluegrass, Blue Mugs, and Beyond

Art Long’s Career Behind the Coffee Counter and Beneath the Singer's Spotlight ARTICLE BY TAYLOR HENDERSON | PHOTOGRAPHY BY LILLIAN LENS PHOTOGRAPHY, JANNA LONG

LOCA L LIM E LIGH T | A RTS + CULTURE

MUSIC ,

Out of the Blue, the newest addition to the Blue Mug family was started by coffee connoisseurs Art and Karla Long. The brunch restaurant doubles as After Hours, a cocktail bar owned by their daughter Janna and her husband Austin. Art is big on the brunch scene, but you can also find him in the evening serenading sippers at the bar with live music. An 80s child who dreamed of being a rock star, Art practiced for hours when he was younger, but gave up a life on the big stage when he had kids. While in Southern Colorado, he played in a bluegrass folk band, then traded his microphone for the Blue Mug when he moved to Greeley. Four years ago, he picked up his guitar again. Patrick’s Pub hosted Art as he returned to the stage, and now he promises more performances around Greeley. When asked about his favorite genre of music, Art said he loves “the older songs.” He enjoys John Denver, particularly Leaving on a Jet Plane, James Taylor, and Eagles. And unlike the flashy rock star Art once practiced to be, he now prefers to play in the background, providing the perfect ambiance for brunch and drinks.

COFFEE ,

COCK TA ILS Left: Art Long & Emily Gillis

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

Art Long

Art Long & Emily Gillis

LOCA L LIM E LIGH T | A RTS + CULTURE

Partly Cloudy at After Hours

Music has been a constant for Art. Even when he switched genres or left bands behind, his affinity for accompaniment endured. This year, he said, required a sacrifice. He worked to find the balance between launching a brand-new restaurant, practicing music, and spending time

with his family. It’s a skill he learned from his mom, a hard worker whose legacy encourages Art to pursue his passions alongside his career. “I’m sure I’ll always work hard at the restaurant,” he says, “but I’m definitely making time for the things I love.”

“I’m sure I’ll always work hard at the restaurant,” he says, “but I’m definitely making time for the things I love.”

Food For the Sou l

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

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Howl -O- Ween Oct. 22 & 23, 2 - 6 p.m.

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We hope you enjoy this fun & easy Halloween treat! Slime Popcorn Ingredients • 10 cups popped popcorn • ½ cup packed brown sugar • ¼ cup butter • 1 (16 ounce) package marshmallows • 5 drops green food coloring • 1/2 cup candy eyeballs Directions Step 1 Pour popcorn into a large bowl.

Step 2 Melt brown sugar and butter together in a saucepan over medium heat, stirring often. Stir in marshmallows until melted and smooth. Stir in green food coloring until color is evenly distributed. Pour mixture over popcorn and stir until evenly coated. Sprinkle in candy eyeballs. We are natives of Greeley and have been serving the Greeley Community for over 15-Years.

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

PERFECT fall

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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Taking Your Fall Foodie Cravings to the Next Level, Charcuterie Style ARTICLE BY ONEILL WALKER | PHOTOGRAPHY BY JAMIE BAILEY

The Fall season is the perfect time to host dinner parties and festive events. When it comes to entertaining, charcuterie boards are a go-to for hosts and beloved guests! Jamie Bailey the owner of Flock and Chow, certainly knows how to host the perfect party along with stylish, colorful, and fun food.

To make a perfect, festive, charcuterie board, Bailey recommends simple ingredients that are classic, yet bold. From different cheeses and meats to spreads and jams, a pop of color is always encouraged along with different garnishments to add a unique flare to your board. Have fun while creating your next charcuterie board!

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

Charcuterie Board Ingredients You Will Need: • 4oz brie (wedge) • 4oz aged cheddar (cubed) • 4oz aged gouda (sliced in thin rectangles) • 17 slices of peppered salami for a rose • 4oz hard salami (sliced) • small jar or ramekin of jam • 2 oz prosciutto (folded into ribbons) • grapes or berries to fill • 2oz olives • garnish with eucalyptus or herb • Optional Additions: • Cucumbers to fill • 2-5 small pieces of chocolate

From different cheeses and meats to spreads and jams, a pop of color is always encouraged along with different garnishments to add a unique flare to your board.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

New Seasonal Cocktail Menu Available Now! (970) 515-5717 | 817 8th Ave Greeley, CO 80631 OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

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Stop by for a healthy dinner after working in your yard this summer. Delicious Salads · Healthy Entrées

Friday

Martini Madness Get your favorite martini for $6 Also enjoy $4 Long Islands

ALL DAY LONG

Saturday Enjoy any bottle of wine and get $5.00 OFF! Also enjoy $4.00 Bloody Marys

ALL DAY LONG

Join Us Today (970) 395-0100 KennySteakHouse.com 3502 West 10th Street · Greeley

Greeley’s local Steak House for 26 years and counting.

GET INSPIRED E AT & D R I N K SHOP LOCAL YO UR DIG ITA L DESTIN ATIO N F OR LO CA L L IV IN G

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with these latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

H OST IN G T IP S | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season. Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

LeAnn’s Tailgate Styling • • • • • • • • •

Plaid Throw Blankets Throw Pillows Large Round Baskets Wooden Crates Foam Fingers Large Chalkboard Chalkboard Pennant Banner Touches of green (hydrangeas, fresh sage) Football Goalpost (DIY instructions at Silvertooth Home blog)

LeAnn can’t wait to see what you create for your own tailgate party. Tag her on IG @silvertoothhome and #silvertoothhome so she can share. Go Team! CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

DIY Football Goalpost Use these mini goalposts as tailgate decor or to play table-football at your next tailgate party. These vintage inspired goalposts are easy to build and display. • ½ inch Copper Pipe (total 66 inches length) cut into the following measurements: • 9.5 inches long (4 total) • 4 inches long (4 total) • 5 inches long (2 total) • 1 inch long (2 total) • ½ inch Copper 90 degree elbow fittings (6 total) • ½ inch Copper Tee fitting (2 total) • ½ inch Copper end cap fittings (4 total) • Copper Pipe Cutter • Gorilla Glue • Wood Block (drill ⅝inch hole) • Measuring Tape and Sharpie Using a pipe cutter, measuring tape and sharpie, cut all copper pipes to proper size using the list above. Next, glue each of the copper pieces together by following the diagram found at SilvertoothHome.com/Blog/ Tailgate-Party. Allow glue to dry. Once dried, place the goalpost into a wooden block using glue to secure into place. Wait until glue is fully dry before using. Cheers!

H OST IN G T IP S | ENTERTAI NME NT

Football Apple Hand Pies Apple Hand Pies are a perfect hand-held dessert that tastes like fall Ingredients • 21 ounces apple pie filling, store bought or homemade below (you won’t need it all) • 1 tablespoon cinnamon • 2 package pie crusts (4 crusts), I use Pillsbury • 1 egg • 1 teaspoon milk • Store-bought icing in a tube for laces (optional) Instructions 1. Preheat oven to 425°F. 2. Chop apple pie filling into small pieces and mix with cinnamon. Beat the egg with milk until combined. 3. Roll out the pie dough to ⅛-inch thick and cut the dough into12 football shapes. 4. Add 1 ½ tablespoons apple pie filling to 6 of the footballs. 5. Brush egg wash around the edges and top with remaining 6 football shapes. Use a fork to crimp the edges firmly together. Make two slits on the top of the pie. 6. Brush with the remaining egg wash and bake for 12 minutes. 7. After cooled, pipe on laces with icing if using. Notes • Hand pies can be baked in an air fryer for 8-10 minutes at 350°F. • Any flavor of pie filling may be substituted.

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining…by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect and often humorous path to cooking and entertaining. Blog: Lauren-Lane.com Instagram: @Lauren_Lane_Culinarian Pinterest: Pinterest.com/LaurenLaneBlog

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

WHISKEY

SPIRIT SECRETS FROM THE CINEMA MIXOLOGIST

BUSINES S

Martini, Old Fashioned, Manhattan

ARTICLE BY KELLY ZEILLMANN | PHOTOGRAPHY BY MB FILM & PHOTO

M UST SE E | FOOD + BEV E RAGE

Whether you’re new to whiskey or a seasoned spirit sipper, Justin Ghofrani, manager of the Kress Cinema, has some facts, history, and recipes to share. Whiskey is an overarching term for the type of alcohol, and bourbon is a branch beneath it. To be termed “bourbon,” the liquor must be made of at least 51% corn mash and distilled following different temperature guidelines than whiskey. Most importantly, bourbon must be made in America, and some of the best bottles are known to be barreled in Kentucky. Though whiskey, at the most basic level, is distilled beer, the proverbial cornstalk has many more leaves and roots than meets the eye. How did this drink distilled from corn gain such a hold? You make lemonade when life provides lemons. When the land gives you corn and oak trees, you make bourbon! It is a drink derived from the fruits of America: oak trees and corn. Barrels made from fresh American oak trees infuse bourbon with its signature flavor, and the corn we harvest makes the drink itself. The branches of the whiskey tree reach farther than the shores of the United States, though. The Scots have made Scotch for ages, and Japanese craftsmen are carving out their own category in the whiskey world. Whatever your spirit of choice—whiskey, scotch, or bourbon—when they taste as good as they do, their popularity is no surprise. Though the exact origins of the following cocktail recipes are hard to trace, because Americans have been drinking and modifying them for ages, Kress Mixologist Justin Ghofrani has assembled a rough timeline. The oldest of the three recipes is—surprise!—the Old Fashioned. After prohibition, bartenders added muddled fruit and lumps of sugar (instead of simple syrup) to their liquor. Ardent bourbon fans, the Kress team among them, prefer their old-fashioned pre-prohibition way, with nothing to dilute the liquor’s flavor. The different ways of mixing Old Fashioneds is the beauty of cocktails, especially in America. As Justin explains, “We are such individuals who like things personalized!” The cocktail is “something made in a glass (not a punch bowl) for this specific person on this specific day.” Personalization played a large role in the development of the Manhattan and the Martini, too. After sweet vermouth arrived from Italy, bartenders

Old Fashioned

Justin Ghofrani

CONTINUED >

JUSTIN GHOFRANI OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / G R E E L E Y

Manhattan

mixed it with gin and a cherry, then eventually swapped out the gin for rye whiskey. The French introduced dry vermouth, which initiated an undoing of the Manhattan, swapping the whiskey for gin once again, and replacing the sweet vermouth for dry. Thus, the Martini was born. Fancy mixing your own personal cocktail? Give these recipes a try.

MANHATTAN

OLD FASHIONED

MARTINI

• • • • •

2oz bourbon 1/4oz Simple Syrup 2 dashes angostura bitters Orange peel Big ice cube in rocks glass

M UST SE E | FOOD + BEV E RAGE

• • • •

Martini

2oz rye 1oz Sweet vermouth 3 dashes angostura bitters Chilled martini glass with cherry or lemon (or both)

• 2.5oz vodka or gin • .5oz dry vermouth • Chilled martini glass with olives or lemon (or both)

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R E A L E S TAT E

CELEBRATING 50 YEARS IN NORTHERN COLORADO REAL ESTATE RESIDENTIAL | INVESTORS | LAND | FARM & RANCH | SE HABLA ESPAÑOL

Greeley/Evans Snapshot | Residential - Detached | August 2022 Jan

Feb

Mar

Apr

May

Jun

July

Aug

Active Monthly Listing Snapshot

124

126

167

171

193

220

248

265

YTD # of Listings Sold

218

375

571

715

885

980

1120

Monthly Median Sales Price

$425,000

$434,850

$446,958

$452,800

$450,000

$449,950

$445,000

$446,745

YTD Average Days on Market (DOM)

Information generated from IRES, the MLS system used by our office. All reported sales were not necessarily listed or sold by the reporting broker. Greeley/Evans Residential only. The data is intended to only show trends in the area.

Sell Your Home with Us, Your Local REALTORS® – Click or Call Today! (970) 330-7700 | www.searsrealestate.com | 2021 Clubhouse Dr., Ste. 100 · Greeley, CO 80634

Outdoor Living Spaces

Water Features

•

Paver Patios

Outdoor Lighting

•

Natural Stone and Precast Retaining Walls

Landscaping

•

Irrigation

•

Landscape Management

We are part of the BBB with an A+ rating. (970) 356-5909 | 20749 Hwy 392 | fisherlandscaping.com | B FisherLandscaping

O C TO B E R 2 0 2 2

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

WELDCOMMUNITY CREDIT UNION

Your Hometown Credit Union since 1936 100% Local

People Helping People

Well Established

Member Owned

Giving Back

OCTOBER 10 TH

Movie Trivia Night at the Kress

8 1 7 8T H AV E , G R E E L E Y, C O 8 0 6 31 | 7 :0 0 P M Come flex your movie trivia knowledge with friends! Enjoy small plates & cocktails during our custom 6-round quizzes with MC trivia writer Matt Blumenstein; Categories include 50/50, 'Now Showing', Classics, Sounds Clips, and More. Our top 3 teams win Kress prizes with special merch and movie swag to compete for during bonus questions! Kress Fireplace lounge 7-8:30 pm OCTOBER 12TH

Hatchets For Hope

8 20 9 T H ST UNI T A , G RE E L E Y, C O 8 0 6 31 | 4 :0 0 P M Fundraiser for Life Stories at Greeley Hatchet House. 50% of proceeds will be donated back to Life Stories. OCTOBER 22ND

Community Based

TALK OF THE TOWN Join us today!

2555 47th Ave Greeley, CO 80634 weldccu.com 54

EVE N TS

29th Annual Celebrating Women Gala

A I MS C O MMUNI T Y C O L L E G E G R E E L E Y WE LC O ME C EN T E R AUDI TO R I UM | 7 :30 P M The Celebrating Women's Gala funds A Woman's Place, Inc., which provides immediate shelter and assistance for domestic violence victims in Weld County." Tickets can be purchased at www. eventbrite.com/e/2022-celebratingwomen-gala-tickets-330808616477

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

JUST TRY TO KEEP UP. THE 2022 TUNDRA.

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