Issuu

O C TO B E R 2 02 0

S E N S AT I O N A L TA S T E ! R E D C A R P E T T R E AT M E N T !

FOOD + DRINK “ S O M U C H F U N ....” LI F E + C U LTU R E ES TAT E WI N ERY

TR AV E L M OAB DAY T RI P

Expires 11/30/2020

In the pursuit of a life well lived, happiness is the goal...

Let’s Play!

ACT NOW... MEMBERSHIPS AVAILABLE

Bookcliff Country Club · 970.243.3323 · 2730 G Road · Grand Junction, CO · www.bookcliffcc.com CityLifestyle.com/GrandJunction

LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Scott Fairbanks | scott.fairbanks@lifestylepubs.com EDITORIAL COORDINATOR

Memories - Food, Drink, Music and Fun WHAT TRIGGERS THE STRONGEST MEMORIES FOR YOU? When I think of great times with family and friends, usually the flavors and smells of great food and drinks are a big part of the experience. Some smells and tastes transport me back through decades of memories. Maybe that's the most real time machine ever devised. Often great flavors are accompanied with great music and the power of memory that comes with those songs can also put

Garrett Gross | garrett.gross@lifestylepubs.com AD DESIGNER

Whitney Lockhart L AYO UT DESIGNER

Dani Moore CONTRIBUTING WRITERS

Amy Kappler, Stacey Atkins, Garrett Gross, Iago Beaumont CONTRIBUTING PHOTOGRAPHERS

C. W. Morgan, Amy Kapler, Lisa Levy Kral, Celeste Quarnberg, Nicole Galloway

me back in the moment of an experience that really stuck with me from long ago. Trisha Yearwood had a big hit with a tune called "The Song Remembers When" that connects well to the spark of memory that can come from a renewed sensory experience. When I think about the heritage tied to family recipes and the memories that come flooding back with a taste, smell or song, I realize that great food and drink, great music and the powerful memories tied to those senses seem best described as art. There's just something about a get-together that has all the right sensory elements in place. The best memories and relationships seem to flow more naturally in a setting where there's something flavorful, colorful; pleasing to the eye and the ear for everyone to enjoy. It seems that actively engaged senses form memories that can be prompted by a renewed taste, smell, sight or sound. That happened for me

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

a few times recently. I guess I've got a bit of a nostalgia bug. By the way, the picture

ART DIRECTOR Sara Minor

with this letter is one of my all time memory-jogging FLAVOR-ites, Steak Oscar.

OPERATIONS DIRECTOR Janeane Thompson

In meeting several of the local food and drink creators and proprietors of music

AD MANAGER Chad Jensen

and entertainment venues highlighted in this issue, the artistry, skill and innovation of

REGIONAL SALES DIRECTOR Eric Williams

these local wizards of food, drink and fun really impressed me at a deeper level than I

WEB APPLICATIONS Michael O’Connell

had even considered before. It has been an amazing journey and I know our team barely scratched the surface of what's here to enjoy even in today's limited-use conditions. Our team hopes you enjoy sharing these adventures in story as much as we enjoy bringing them to you. 514 W 26TH ST., KANSAS CITY, MO

Scott Fairbanks, Publisher

CityLifestyle.com/GrandJunction

Proverbs 3:5-6 Grand Junction Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Grand Junction area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No

ON THE COVER C. W. Morgan 4

Grand Junction Lifestyle | October 2020

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 Grand Junction Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2020

FEATURES 10 Moab Road-Trip Mediterranean food in the desert

14 Mesa Park Vineyards: Estate Winery West Slope wine country

18 Culinary Craftsmanship Dining at Bookcliff Country Club

18 10

26 “So much fun...” “...It takes a warehouse”

DEPARTMENTS

Lifestyle Letter

Good Times

Around Town

Road Trip

Locally Owned

Open House

24 DIY 26 Hot Spot 30 Culinary Creations 32 Local’s Choice 34 Lifestyle Calendar

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GOOD TIMES

Palisade Farmers Market Here's a look at some of the things still being enjoyed outdoors during COVID - 19 precautions in Palisade, including Farmers Market. With masks and distancing it's still been possible.

Fruita Chamber of Commerce - Women in Business The Fruita Chamber of Commerce Women in Business outing. The Fruita Area Chamber of Commerce hosts a monthly Women in Business networking group to support female entrepreneurship and professional growth in the Grand Valley through fun and engaging networking opportunities.

Grand Junction Lifestyle | October 2020

AROUND TOWN County's

greatness.

Directing the Palisade

Chamber of Commerce since April of 2019, he has grown its membership by over 56%. Despite COVID-19, the Spring crop freeze, festival cancelations, and wildfires, the chamber continues to grow. His successful collaboration with the Fruita Chamber of Commerce, gives valley-wide exposure to new members at a substantial discount when joining both chambers. Andrew remains optimistic about Mesa County’s future.

LEADER, ENTREPRENEUR, AND MOTHER OF TWO. Kayla Brown, Executive Director for the Fruita Area Chamber of Commerce, is a Grand Valley native. After graduating from Fruita Monument High School, she continued to Colorado Mesa University and later completed her Bachelor of Healthcare Administration at Walden University. She previously worked at the Fruita Chamber as the Marketing and Membership Coordinator and then went on to Family Health West as the Marketing Manager. In March 2020, she returned to the Fruita Chamber to continue pursuing her dreams of helping the business community.

DR. RACHAEL H. KAPPIUS Dr. Rachael H. Kappius practices medical, surgical, and cosmetic dermatology. She completed her medical degree at the University of Florida and dermatologic training at the Medical University of South Carolina. She specializes in skin cancer detection and treatment, acne, eczema, psoriasis, anti-aging techniques, and pediatric dermatology. Dr. Kappius chose dermatology because she loves connecting with patients and making them feel better about living in their skin. She looks forward to bringing skin care expertise to ReGenesis Plastic Surgery and Dermatology and getting involved in our community.

ANDREW WEBER LIFELONG LOCAL, LEADER AND NETWORKING SUPERSTAR

Would you like to get in touch with us? We would love

Grand Junction born and raised, a Colorado

to hear from you! Contact us at CityLifestyle.com/

Mesa University Graduate, and 5th generation

GrandJunction using the Get In Touch link and let us

native to the valley, Andrew Weber knows Mesa

know what you think. CityLifestyle.com/GrandJunction

ROAD TRIP

Moab Ro a d - Tr i p MEDITERRANEAN FOOD IN THE DESERT

ARTICLE AND PHOTOGRAPHY AMY KAPPLER

Grand Junction Lifestyle | October 2020

ASK ANY NUMBER OF PEOPLE IN THE GRAND VALLEY WHAT ONE OF THE BEST PARTS OF THE AREA IS AND THEY WILL LIKELY MENTION THE ABUNDANCE OF OUTDOOR RECREATION. Lovers of the outdoors would not easily run out of trail options on the Colorado National Monument, Grand Mesa, or the Bookcliffs. Miles of biking trails snake along the river and the foothills of Fruita, and there are several points along the river to enter on a paddleboard, kayak, raft, or floating tube. It is one of the biggest draws to the valley – the amount of activities that can be enjoyed outside, and for those that don’t mind a few hours in a car the day trip possibilities from Grand Junction are even more epic. Just a few hours in any direction and Grand Valley locals have access to some of Colorado’s most beautiful mountain towns filled with high peaks, alpine lakes, and stunning mountain views. And with the closeness to the Utah border, Moab and two of Utah’s mighty 5 National Parks are just a few short hours as well. Roughly two hours on the road from Grand Junction and day-trippers can see sandy arch formations and deep canyons cut across the landscape. Moab hosts an excellent assortment of recreation to fulfill even the biggest outdoor enthusiast’s wishes. As an avid traveler, another key in the choosing of day trip adventures is the food options. Many of Colorado’s mountain towns are hosts to some excellent restaurants and craft breweries and Moab is no different. The food scene has been steadily growing over the last few years, likely to accommodate the increase in visitors. But no complaints here! Variety is, after all, the spice of life. There is the Moab Brewery, several Mexican restaurants, cafes, and delectable bakeries. But the true hidden secret is the Sultan Mediterranean Grill. The menu is rich in traditional flavors and aromas that transport the guests out of the desert and straight to the Mediterranean. Hummus, tzatziki, falafel, babaganoush . . . all of the classics are CONTINUED >

CityLifestyle.com/GrandJunction

ROAD TRIP (CONTINUED)

expertly crafted to make the mouth water and the only problem to be found is that there are too many enticing options for one stomach to choose from. All the traditional dishes are available right down to the desserts and steaming Turkish coffee. The Mediterranean bowl, a dish packed with quinoa, avocado, beets, falafel, hummus, and stuffed grape leaves is a filling and nutritious meal that will satiate even those ravenous from a day of exploring the surrounding parks. It will replenish your body and your soul with a clear level of care the business puts into their food. While there are many food options in town, the Sultan Mediterranean Grill is both unique and extremely well done. It is a must-visit for any Grand Valley resident hoping to enjoy a unique day trip in Moab.

Grand Junction Lifestyle | October 2020

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LOCALLY OWNED WEST SLOPE WINE COUNTRY

Mesa Park Vineyards: Estate Winery THERE IS SOMETHING SPECIAL, EVEN

eight-acre vineyard. Their bestselling wine is

SACRED, ABOUT SHARING A BOTTLE

the Barn Owl Red. All their red wines are bar-

OF WINE WITH FAMILY OR FRIENDS. As

rel-aged in either French Oak or American Oak.

a Spiritual Director, I find spiritual overtones

Their rosés are made with estate Merlot

in many of these moments, especially when I

grapes. Their Barn Owl White is made with

visited Mesa Park Vineyards in Palisade, and

grapes grown at another local vineyard. One of

participated in their Full Moon Meditation.

the common goals of the vintners in the Grand

After the meditation, I sipped on a Barn Owl

Valley is to use locally grown grapes in their

Red and I spoke with Laura Black who owns

wines. I was struck by the sense of camarade-

the winery with her husband, Brandon. Their

rie the vineyard owners share. Laura stressed

story is inspiring and interesting. Laura, a real

that they can always count on each other if

estate agent, and Brandon, a contractor, had a

someone runs into a problem. There is not a

successful “fix-it and flip-it” business in Denver

sense of competition among them, instead,

before they decided to follow their crazy dream.

the belief is that the better one local winery

They had toured Mesa Park Vineyards and

does, the better they all do.

learned it was for sale. Not long after that visit, they

While Laura and Brandon are happy with

found themselves owners and winemakers. They

the wines they are currently making, they do

completely jumped in feet first into winemaking.

have plans to make a vintage Malbec in 2021

Laura told me they had no previous experience in

and a Black Label Reserve. Currently, they

winemaking when they arrived in Palisade.

bottle 1,000 cases a year and look to bring that

During their “Virtual Happy Hours,” Brandon

number up to 2,000!

said he has a background in farming but knew

In addition to the enthusiastic owners and

nothing about making wine. Laura said she is

award-winning wines, another feature that

amazed by Brandon’s dedication to the winery.

makes Mesa Park Vineyards unique are special

He works day and night creating their wines.

events, such as the Full Moon Meditation and

Their eyes light up as they talk about the winery

the Winery Comedy Tour. The community and

and smile as they talk about the hard work and

wine club that has been created around their

the challenges. Laura and Brandon make wine

winery is what Laura says makes Mesa Park

approachable. They don’t have the attitude

Vineyards exceptional in the Grand Valley.

that wine should be left to the few specialists.

My evening at the winery ended with us

Their goal is to help their guests find the wine

all watching the full moon rise over the mesa.

they enjoy. Mesa Park Vineyards specializes in

There may have been some howling going on,

red wines, growing Bordeaux grapes on their

but I’ll never tell.

ARTICLE STACEY ATKINS PHOTOGRAPHY SKYLINE DRONE SERVICES, LLC AND JIM COX

Grand Junction Lifestyle | October 2020

CONTINUED >

CityLifestyle.com/GrandJunction

LOCALLY OWNED (CONTINUED)

Grand Junction Lifestyle | October 2020

OPEN HOUSE

CULINARY CRAFTSMANSHIP

ARTICLE IAGO BEAUMONT | PHOTOGRAPHY GJ LIFESTYLE STAFF

THE DINING EXPERIENCE AT BOOKCLIFF COUNTRY CLUB

Southwest green-chili turkey club with housemade chips

Grand Junction Lifestyle | October 2020

IT SEEMS THAT FROM TIME TO TIME ART IS FOUND IN UNEXPECTED PLACES. True, some of the greatest artists learned from masters like DaVinci, Michelangelo, and Picasso but often those “masters” had a talent that was not taught by any systematic method. Many of the greatest artists had talent within them, beyond what any formal schooling could produce. The dining experience at Bookcliff Country Club appears to be one place in Grand Junction where that kind of artistry can be found. Chef Steven Barnard has been cooking professionally for over 20 years in the Grand Junction area. Recently recruited to bring his unique skill set to the dining experience at the Country Club, Steve explained that there are always new things to create and classic dishes to prepare. His training came from working with other chefs and searching out instructions for classic preparations of all kinds of cuisine. He has an innate ability to take a common preparation and make it something quite sensational. He also found that early on in his experience as head chef – the title known as Chef de Cuisine – the “fancy foods” didn’t do so well on the regular dining menu. Much of the current menu has been inspired by dishes that are popular locally and by dishes that do well in nearly every setting where they are offered.

CONTINUED >

â€œMuch of the current menu has been inspired by dishes that are popular locally and by dishes that do well in nearly ever y setting where t h e y a r e o f f e r e d .â€?

Cubano with sweet potato Fries

CityLifestyle.com/GrandJunction

OPEN HOUSE (CONTINUED)

Grand Junction Lifestyle | October 2020

“Sauces , seasoning blends , dressings , and rubs are created in-house so that quali t y and c o n s i s t e n c y c a n b e k e p t a t i t s p e a k .”

Frequent special events at the Country Club provide

his creativity and skill with flavors. Each of the dishes

a challenge for chefs and staff alike to keep sharpening

mentioned in the comments below was among the

skills and learning new types of food from all over the

chef’s personal recommendations.

globe. Weekly specialty nights, monthly date nights,

Among courses, there were some surprising comments

and other special events are met with enthusiasm and

that made this experience even more fun. Here are a few

serve up off-menu dishes that don’t get repeated with

of those comments, based on the fare being sampled.

any common regularity. Chef Steve says it’s a big part of the fun and adventure the job brings, to constantly be searching out new things for Club members to enjoy. One recent addition is a ghost chili sauce created for chicken wings. It’s one of those personal creations that took a couple of adjustments to get just right. The first version was still far too hot for most patrons to tolerate but with a bit of fine-tuning, it’s now a big hit with club members who enjoy some intense heat with their wings. Sauces, seasoning blends, dressings, and rubs are

APPETIZERS “I don’t try new foods, especially not fish. This Seared Ahi is amazing and my favorite of the appetizers!” “When you think of wings, you don’t automatically think of the Country Club but these are spot-on.” “The Caprese Platter had all the fun and flavor you would expect from an expertly prepared appetizer.” “Chef Steve said the Asian Salad was the prettiest of the salads. It’s half gone and still gorgeous.”

created in-house so that quality and consistency can

“The Asian dressing is really that good! The chef said

be kept at its peak. We also noticed that the menu

his first batch was 1 ½ gallon and people were ‘drinking

clearly shows gluten-free and vegetarian preparations

it’. I see why he had to double the batch the next day.”

for those with special dietary needs or preferences. We applaud the culinary team and Chef Steve for their

SANDWICHES AND SIDES

attention to detail, enhanced safety measures, and san-

“Calling it Ultimate Grilled Cheese is no kidding. The

itation protocols as well during this time of elevated pre-

tomato-bacon marmalade tied it all together perfectly!

cautions, including avoiding cross-contamination for

Paired with those unusual and perfectly seasoned tots,

their gluten-free, allergen, and food sensitive patrons.

a party for the taste-buds.”

The team at Grand Junction Lifestyle recently got the chance to talk with Chef Steve in person and have his staff prepare some of their signature offerings. It was a real treat and truly a “red carpet experience”. We asked

“That green chili, southwest turkey club is probably the best turkey sandwich I ever ate!” “Those house-made potato chips, I don’t think I’ve ever had better.”

what the best-looking dishes are, we asked about

“Never had a Cuban sandwich before. I’ll definitely be

appetizers and entrees and after some recommenda-

getting this again. The jalapeño relish really balanced

tions from the chef, we had a real epicurean excursion.

the flavors and brought a slow, subtle heat that added to

We asked Chef Steve which menu items would

the enjoyment of this uncommonly delicious sandwich.”

give us a feel for the variety available, provide great

“I don’t like sweet potatoes but I could eat these crinkle

photo presentations and allow us to really showcase

cut, crispy, sweet potato fries any time. I especially like the

some of the member-favorites that also demonstrate

coarse salt they are seasoned with.”

CONTINUED >

CityLifestyle.com/GrandJunction

OPEN HOUSE (CONTINUED)

Seared Ahi

THE ENTREES + Salmon “I hate fish! Except for today, twice apparently! First, the Seared Ahi which I loved, and now the Salmon. I’ll never eat them anywhere else because I’m afraid no one else will make it quite so good. I even ate the last piece of it because it was too good to leave behind.” “I don’t like fish either but I liked this salmon. Must be the way it was prepared.” “I loved that it was prepared without the skin and had grill marks on both sides of the fish, expertly done.” + Flatiron Steak with Mushroom Bordelaise or Whiskey Peppercorn Cream “This steak was cooked to order, exactly how I ordered it.” “The chef-created grill seasoning was an outstanding touch to the flavor profile.” “Mushrooms are the devil, but this mushroom-bordelaise made a believer out of me. Before today I didn’t think it was possible to like anything with mushrooms.” “The pop of the peppercorns in the cream sauce is a very distinctive dining sensation, I liked it with the steak.” 22

Grand Junction Lifestyle | October 2020

After getting some great photos and tasting the recommended items, Chef Steve came out again and heard most of the comments seen above. Then he said something like, “You enjoyed a lot that you didn’t think you could like. I’m glad.” Then one of our dining party said, “the vegetable medley served with the steak and salmon didn’t get me past feelings of dislike for brussels sprouts, asparagus, and cauliflower, I tried it but couldn’t find a way to like these three vegetables.” Chef Steve, not to miss a chance to excel said, “challenge accepted, I’ll be back in five minutes.” He returned with a bowl of brussels Lemon bruschetta salmon

sprouts and said, “Try these, it’s how I fix them for my 6-year-old and they disappear!” The first bite from the sprout haters was

Flatiron Steak with whiskey peppercorn cream and mushroom bordelaise

tentative, then three, four, five bites later it was, “OK, I’ll never eat them anywhere else, but I’d actually order them on purpose here.” Our server, Myrhanda also took great care of us during this experience and we found that the outdoor dining terrace with a view of the Bookcliffs and blue sky, on a day finally clear of smoke from the Pine Gulch wildfire made an ideal setting for our Country Club dining experience. If you are a member and haven’t had a dining experience here in a while, come; experience great service, even better food, and a staff that loves what they do. If you aren’t a member of Bookcliff Country Club and love to golf, swim, socialize and be fit, it may be time to give this great place another look. Find a member, attend an event with a friend who is a member, or become a member. With so much to enjoy, we found the dining experience to be the crowning element in a new membership. Many thanks to Chef Steve Barnard, Food and Beverage Manager Dustin Benton, and the rest of the staff at Bookcliff Country Club. CityLifestyle.com/GrandJunction

DIY ARTICLE NICOLETTE MARTIN

Pumpkin Pe r fe c t i o n PUT THE CARVING TOOLS DOWN + CHECK OUT HOW YOU CAN ADD SOME PIZZAZZ TO YOUR PUMPKINS WITH JUST A PAINT BRUSH

THE +

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.

Paint

your

“background”

pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

Grand Junction Lifestyle | October 2020

C R E E P Y C R AW L E R

THE

G A L AC T I C GOURD

Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!

Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint— be sure to cover everything!

You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.

CityLifestyle.com/GrandJunction

HOT SPOT

“...IT TAKES A WAREHOUSE”

Grand Junction Lifestyle | October 2020

ARTICLE GARRETT GROSS

“So much fun...” I SAT DOWN WITH BUTCH MILLER, HEAD MANAGER OF WAREHOUSE 25SIXTY-FIVE DURING LUNCH. I had just met him the day before and I had questions. You see, I had eaten here before and had never had a bad bite of food no matter what I ordered. I had to know why it is so consistent here, how do they get great bands, and how are they so fast with delivering orders? “Well,” Butch started, “When Terri Boggs and Noel Hayward decided to start a restaurant the sisters went all out”. He said matter-of-factly, he continued. “They wanted to do something different. Have a city feel and quality food”. We both looked around the room. “You certainly have that,” I said as I noticed the exposed brick, old fashioned lighting, and an old Budweiser truck. “They would sit in this building for hours,” He continued, “Looking, pondering, telling the contractor about an idea, then scraping that idea. Hours of planning and testing ideas.” He said as we looked around again. The 18,000 square foot building they purchased was a flooring warehouse, and these sisters did an incredible job transforming it. Everything from the flooring, stage venue, sound system, and even the presentation of the food is creative. The french fries I ordered came in a small, chrome-plated deep fry basket, and the food was all served on parchment paper with newspaper print on it. So that’s how they created the atmosphere, but I still had my other questions. “Why do bands love to play here?” I asked. “Well, I think it has a lot to do with how we treat them. Letting them borrow a truck, having good sound equipment. Just treat them like family really.” Butch said. I was surprised at the simplicity of his answer. You see, Warehouse 25sixty-five has had some big names. Cody Johnson (CMA new artist of the year nominee), LoCash, and Clay Walker have all played here at least once. These artists can pick and choose where they play gigs. So that says monumental things about this restaurant in a little unassuming town called Grand Junction. I should also mention that they won a little award called the iHeart Radio Rocky Mountain Country Music Venue of the Year. Winning this is a big deal and no small feat. The only way to win it is from music artists submitting their nominations. It’s really cool that a local venue has won such a prestigious award. The other cool thing is, if you don’t want to hear the concert but just enjoy dinner with your family the acoustics are designed to keep the music in the venue side and out of the main restaurant. Terri and Noel truly thought of everything. top-notch

CONTINUED >

CityLifestyle.com/GrandJunction

HOT SPOT (CONTINUED)

Okay so they have great decorations and bands love it here, but how’s the food? I have to say that the food is fantastic. I could try anything on the menu, and I opted to get things I hadn’t ordered before. I got deepfried cauliflower, the Wearhouse bacon burger, and fries. I have to say that their deep-fried cauliflower is, in my opinion, the only correct way to eat cauliflower. The bacon was quality. The bun on the burger was soft and flavorful. The french fries cooked perfectly. “How do you keep the food delicious all of the time?” I asked as I took a bite of cauliflower. “Well what your eating now is baked and then flash-fried,” Butch explained, “That’s how we keep it from getting soggy. The buns are bought from a mom and pop bakery, and our Chef Nick Coleman is the best out there.” He said with confidence, and continued, “Our Souschef, Tomas Sanchez, is top-notch, and the Chef assistant, Ferny Reyes, is outstanding. We really have a great team.” Butch also explained that getting food out to customers quickly is a top priority. Everything is electronic and gets sent to the kitchen as soon as your order is taken. The food isn’t cheap, frozen, and quick to cook. It’s the logistics that are fine-tuned, and that is how they get food out to thier customers so fast. This place has so much going for it. I love eating at Warehouse 25sixty-five and now that I know more, I’m even more impressed and I hope you are too. As one local radio personality, Tom Sheldon said: “It’s so much fun here, it takes a Warehouse to hold it all.” I think you’ll find yourself agreeing with him as I have.

Grand Junction Lifestyle | October 2020

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CULINARY CREATIONS

camilla’s cowboy skillet RIB STICKIN’ BREAKFAST

ARTICLE AND PHOTOGRAPHY IAGO BEAUMONT

Grand Junction Lifestyle | October 2020

SOMETIMES THE SMALL-TOWN ATMOSPHERE PLACES REALLY HAVE WHAT SATISFIES, DIALED IN. This breakfast is enough to satisfy a lumberjack, cowboy, miner, farmer, river guide, mountian biker and just about anyone else who’s been working hard at getting work done or working hard at having a good time. Adventurers and hard-workers alike will enjoy the hearty fare found at Camilla’s Kaffe in Fruita. One that might easily be attempted at home, this recipe really hits the spot for brunch before a big day on the trail or a hard day of physical work or play.

INGREDIENTS: + Crispy, buttery, shredded hashbrowns a plate full. + Eggs cooked to order - 3 + Country Gravy - 2/3 cup + Red Pork Chili Verde - 2/3 cup + Shredded Cheddar Cheese - 1/2 cup

DIRECTIONS Layer ingredients in the order listed and serve with a piping hot, towering buttermilk biscuit and whipped butter along with honey, fruit preserves or a side of country gravy - for an extra hearty side of biscuits and gravy

CityLifestyle.com/GrandJunction

LOCAL’S CHOICE ARTICLE GJ LIFESTYLE STAFF PHOTOGRAPHY CELESTE QUARNBERG, NICOLE GALLOWAY

IT’S FOR REAL

IT’S NO SURPRISE TO FIND SOMETHING A LITTLE OUT OF THE ORDINARY IN

S O F TDRINK M I XO LO GY

FRUITA. The town is a gem in many ways and a destination for adventurers seeking prehistoric giants, mountain-biking “Mecca” and even a Springtime festival that celebrates the unnaturally long life of a beheaded rooster named Mike (in ordinary years). Tucked into a corner lot on the east side

of Plum Street where it meets up with US Highway 6 & 50 is a gem of its own called Quench! This little drive through soft-drink

shop also has amazing cookies to go with an endless variety of soft-drink creations. Not only are the drink creations whimsical and startlingly enjoyable for combinations you may never have heard of before but you’re almost certain to find a favorite and want one any time you’re in the neighborhood. There are names connected to mountain biking, local lifestyle, and geographic features; names that give a nod to classic cocktails and names that might make you go “huh?”. Whatever you choose, prepare your tastebuds for an adventure. Some of the most popular are the PBR (Pepsi, blackberry, raspberry), The Soccer Mom (Dr. Pepper, strawberry and vanilla cream), and the Wicked Grin ( Dr. Pepper, raspberry, coconut cream). There’s also Guava Have it, Coke-Appeli, Lemon Squeezer, and Cowboy Float just to name a few. When

Fruita

entrepreneur

Celeste

Quarnberg opened this business she also wanted to help other local vendors to succeed. The lot occupied by Quench is also just the right size for a food truck or trailer kitchen to set up shop and offer hot, locally imagined cuisine just a few yards from the 32

Grand Junction Lifestyle | October 2020

drive-up windows of Quench. These “food truck” owners reserve a spot at Quench and have the opportunity to be seen by the steady stream of Quench fans. Many patrons of Quench now seek out their favorite foodtruck from one end of the valley to the other. Recently we sought out one of those we first tried at Quench and made the trip to Palisade just for their signature chicken, bacon, ranch, queso fries. It’s a fun trend that also works well with the need to “social-distance” for the time being. Drive through and outdoor walk-ups make it easy to maintain spacing and avoid common touchpoints like door handles in sit-down restaurants. With so many serious things going on around us right now, this fun and innovative business is a bright spot in the community that we feel should be congratulated for their success in a way that helps even more of the community get to know them. Want a refreshing change from convenience store soft drinks? This is a great place for just such a change of pace. In case you also find yourself in the mood to satisfy a sweet tooth, the cookies at quench are every bit as rave-review worthy as the eclectic variety of ice-cold soft-drink creations. One regular patron said this: “It seems like the drive-through line there is never not-busy.” The wait is similar to other drive-throughs where you might order a drink but patrons don’t seem to mind waiting for a few minutes for their new favorite or a new concoction of their own devising. We’d just like to say thanks for Quench-ing the community through this creative approach to refreshment and your commitment to enhancing the success of others. If you haven’t tried it yet you should also know, Quench operates Monday through Saturday. Enjoy! CityLifestyle.com/GrandJunction

SEP 10 RIBBON CUTTING: COUNTRY ELEGANCE FLORIST CUSTOM DESIGN / ENGAGEMENT / EARRINGS / WEDDING BANDS RINGS / PENDANTS / NECKLACES / BRACELETS / WATCHES / CHAINS

OCTOBER

LIFESTYLE CALENDAR

2494 Patterson Rd, Grand Junction

Country Elegance Florist will be hosting.

10 CROSS ORCHARDS SATURDAY MARKET

Cross Orchards Historic Site

3073 F. Rd Grand Junction, CO 81504

Admission: Free, Hours: 8:00-12:00

24 DOWNTOWN SPOOKTACULAR Downtown Main St.

Estate Sale! One Day Only

Grand Junction, CO 81501

Calling all kiddos to come down for a fun afternoon of trick-or-treating, a costume parade, fun activities, and more! Main Street will be closed for this event for the safety of our kids so budget a little extra time to navigate the street closure and find parking. Admission: Free Hours: 3:00pm-5:00pm

October 21st âˆ™ 9:30a - 5:30p Featuring celebrity owned pieces.

Cuff Links

Owned by Hugh Hefner Available

Call (970) 245-1617 to book your appointment today! WWW.MESAJEWELERS.COM 444 MAIN ST GRAND JUNCTION, CO 81501 34

Grand Junction Lifestyle | October 2020

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