This episode is presented by Goat Patch Brewing, a Side Dish Dozen member. Goat Patch Brewing is proud to play a large part in the community by providing Colorado Springs and the surrounding areas w ith masterfully crafted, balanced brews. The brewery features weekly recurring and special community festival-style events, as well as private event rentals, and yes, sometimes, even goats. Visit www.goatpatchbrewing.com or find them on social Media @goatpatchbrewing to keep up to date with all the fun happening at the Patch. In this episode of tap&table, co-hosts Ryan and Matthew descend on the Paragon Culinary School inside the Briarhurst in Manitou Springs to learn from Reverend Doctor Chef Victor Matthews. Subscribe, or die! Just kidding, but please subscribe? We're getting better, but still 85% of those who watch our episodes aren't subscribed, and it would mean the world to us if you'd like, subscribe and even hit the bell for notifications of our upcoming episodes! We have some amazing next guests lined up, so it means a lot that you've taken the time out of your day to watch/listen to our podcast. Follow tap&table on Facebook: ⁠https://www.facebook.com/tapandtablepodcast⁠ Follow tap&table on Instagram: ⁠https://www.instagram.com/tapandtablepodcast⁠ About tap&table: tap&table is a comprehensive food and drink podcast for the Pikes Peak region presented by Matthew Schniper (Side Dish) and Ryan Hannigan (Focus on the Beer/Focal Pint). Combined, Matthew and Ryan have 30+ years experience covering food and beer here in Colorado Springs. Our aim is to elevate voices and ideas directly from the local service industry community with commentary, insight, guests and the TableStakes product-of-the-week segment. By default, each episode will be nomadic by nature, recording via pop-ups in various unique local spaces, to provide texture and ambiance from those environments.

Welcome to Episode 14, where we visited Leaning Tree Micro-Farm in Fowler, Colorado to take a tour of the Colorado Scotch Bonnets operation and taste through various products that Jeff Cully and Cindy Olivarius produce at their commissary kitchen here in Colorado Springs. About Colorado Scotch Bonnets: At Colorado Scotch Bonnets, we believe that agriculture should be sustainable, ethical, and accessible to all. We are committed to promoting sustainable agriculture practices, protecting the environment, and improving food security. We believe that by working together, we can create a better future for our planet and everyone on it. Our field is run on driplines with minimal water usage compared to traditional irrigation crops. Peppers grown that do not sell fresh are dried for winter sales and for our own purposes during the off season-we will offer a variety here on the site as well-we try to not let anything go to waste! Tomatoes after the season go to the local food banks. Whether it be donating to a local charity food bank or to a local restaurant most of what is grown goes to a good use or cause! You can order your own peppers, spicy sauces, jams and more at the Saturday Bancroft Park Farmers Market in OCC, or at https://coloradoscotchbonnets.com Subscribe, or die! Just kidding, but please subscribe? We're getting better, but still 85% of those who watch our episodes aren't subscribed, and it would mean the world to us if you'd like, subscribe and even hit the bell for notifications of our upcoming episodes! We have some amazing next guests lined up, so it means a lot that you've taken the time out of your day to watch/listen to our podcast. Follow tap & table on Facebook: ⁠https://www.facebook.com/tapandtablepodcast⁠ Follow tap & table on Instagram: ⁠https://www.instagram.com/tapandtablepodcast⁠ About tap & table: tap&table is a comprehensive food and drink podcast for the Pikes Peak region presented by Matthew Schniper (Side Dish) and Ryan Hannigan (Focus on the Beer/Focal Pint). Combined, Matthew and Ryan have 30+ years experience covering food and beer here in Colorado Springs. Our aim is to elevate voices and ideas directly from the local service industry community with commentary, insight, guests and the TableStakes product-of-the-week segment. By default, each episode will be nomadic by nature, recording via pop-ups in various unique local spaces, to provide texture and ambiance from those environments.

This episode is presented by Bristol Brewing, a Side Dish Dozen member. Bristol Brewing celebrates 30 years of brewing beer in Colorado Springs this year, and has created a destination for high quality craft beer and food inside the old Ivywild Elementary building. Visit https://www.bristolbrewing.com to find out what's on tap! In this episode of tap&table, co-hosts Ryan and Matthew had to pull out the collared shirts as they sit down with three of The Broadmoor's talented chefs: Randi Powell, Rocio Palmer and Tia Allen. These incredibly talented women are raising the bar at each of their establishments inside the Springs' five-star hotel at the mouth of Cheyenne Canon. About the Chefs: Randi Powell is now Chef de Cuisine at Ristorante del Lago, known for authentic Italian dining. Most recently, Powell was The Broadmoor’s Wilderness Chef, overseeing culinary operations at Cloud Camp, the Ranch at Emerald Valley, and Fly Fishing Camp. She was raised in Connecticut and attended Colorado College before starting her culinary career in The Broadmoor’s Culinary Apprenticeship Program, where her first kitchen was (fittingly) Del Lago. Rocio Neyra Palmer is Chef de Cuisine at Summit, an American Brassiere. Palmer was raised in Peru, where she fell in love with the culinary arts by sharing a kitchen with her grandmother. She formally studied cooking in culinary school but also pursued a degree in farming and agronomy, which has deeply informed her devotion to seasonality and whole-animal, zero waste cooking. She joined The Broadmoor in 2008 as an International Culinary Extern and has held a litany of positions at the resort, most recently as sous chef at Ristorante del Lago. Chef Tia Allen is the Executive Sous Chef of Restaurants at The Broadmoor. Chef Tia has been a valued member of the Culinary Brigade at The Broadmoor since October 2014. Chef Tia originally joined from the Sea Island Resort in Georgia where she spent 6 years honing her skills in various outlets. Throughout her 9 years with us, Chef Tia has ventured into a variety of culinary operations including assisting in the opening of Ristorante Del Lago as a Jr. Sous Chef. While in Ristorante Del Lago, she was instrumental in assisting with the Grand Opening of Natural Epicurean and the continued success of Play within its inaugural year. Chef Tia then joined Summit as a Jr. Sous Chef and operated the outlet as the Interim Chef de Cuisine. In 2018, Chef Tia seized the opportunity to join the Banquets team by accepting the position of Sous Chef of Garde Manger. In 2020, Chef Tia became the Ristorante Del Lago Sous Chef and later excelled as the Ristorante Del Lago Interim Chef de Cuisine. Chef Tia was later promoted to Chef of Garde Manger Banquets in 2021, where she has been instrumental in the success of the Banquets Team. Chef Tia has been a prime example of dedication and hard work throughout her time with The Broadmoor. Subscribe, or die! Just kidding, but please subscribe? We're getting better, but still 85% of those who watch our episodes aren't subscribed, and it would mean the world to us if you'd like, subscribe and even hit the bell for notifications of our upcoming episodes! We have some amazing next guests lined up, so it means a lot that you've taken the time out of your day to watch/listen to our podcast. Follow tap&table on Facebook: ⁠https://www.facebook.com/tapandtablepodcast⁠ Follow tap&table on Instagram: ⁠https://www.instagram.com/tapandtablepodcast⁠ About tap&table: tap&table is a comprehensive food and drink podcast for the Pikes Peak region presented by Matthew Schniper (Side Dish) and Ryan Hannigan (Focus on the Beer/Focal Pint). Combined, Matthew and Ryan have 30+ years experience covering food and beer here in Colorado Springs. Our aim is to elevate voices and ideas directly from the local service industry community with commentary, insight, guests and the TableStakes product-of-the-week segment. By default, each episode will be nomadic by nature, recording via pop-ups in various unique local spaces, to provide texture and ambiance from those environments.