Thanks

Wanted to do a post to let people know what the difference is between the VIP passes and the general admission passes for the San Juan Brewfest.  At twice the cost ($50) of General admission, what are you really getting for that extra cash?

• Attend the Brewers Party on Friday night, August 24th at Ska Brewing where you get to meet the brewers, talk beer, and enjoy some great food provided by the brewery
• Get into the event at noon instead of 1pm.  Get first shot at tasting brews before the other 1000+ people arrive
• During the event, have food in a private tent where you can sit and relax and enjoy the music
• During the event, also in the VIP area, you will have a few private kegs of beer so you do not have to wait in line for brew.

The food alone is worth additional cost, let alone all of the other value adds.  Tickets are available online or at the following locations

1. Steamworks Brewing – 801 E. 2nd Ave.
2. Ska Brewing – 225 Girard St.
3. Carvers Brewing – 1022 Main Ave.
4. W.J. Doyle Wine and Spirits – 509 E. 8th Ave.

Remember the event benefits the United Way of Southwest Colorado

For more information check out the page dedicated to the event. 

Wanted to take a minute and do a post for our 3 sponsors for the 2012 event this year.  First, Chevron for being our headline sponsor of the event.  Audio Air for sponsoring our VIP tent and finally The Downtown Business Improvement District (BID) for being the event marketing sponsor.  Thank you for supporting your community as well as The United Way of Southwest Colorado.  Many organizations will benefit from your involvement and you are much appreciated.

Interview from the 2011 San Juan brewfest with San Luis Valley Brewing out of Alamosa, Colorado.  Remember the the brewfest is coming up fast and be sure to check out the 2012 Brewfest page for event information and updates.

As it starts to warm up and summer approaches, if you are like the rest of us, you are making your summer plans already.  Camping trips, lake trips, BBQ’s and of course events.  Remember to set your calendars for Saturday August 25th for the next San Juan Brewfest.  We already have breweries confirmed, bands getting signed, and vendors wanting to serve everyone their finest food.  This year is shaping up already to surpass last years record attendance and as always, the event benefits the United Way of Southwest Colorado.  Beer and Charity, what could be better.  Check out our page dedicated to the event and email postmaster@cookmanfood.com with any questions.  See you there.

Once again Paul at Captain Spongefoot Trading has done it again.  Their sauce lineup if quite impressive as it is with their Original, Chipotle, Sriracha, Meleguta, and Cranberry Chipotle  but now comes the latest edition; Honey Sriracha.  Paul called me a few weeks ago super excited about his latest creation and you could tell from his voice he had a winner.  Paul is one of those guys that is super passionate about wing sauce, and all of his sauces for that matter.  You get motivated to go create something when you talk to him as his passion is that strong you just can’t help but feed off of it.  While not up on their website just yet, you can get it by using their contact information on the site and checking at your local retailer.

Now about the sauce.  At first I was a little hesitant as my sweet and savory pallet is not as defined as others is.  I don’t like chocolate covered bacon (although I love to eat a plate of bacon then the chocolate) and I am not so keen on my maple syrup touching my breakfast sausage with pancakes.  Despite my flaws I gave it a shot on just a plain old chicken breast.  I was instantly hooked on this one as it was the perfect balance between sweet and savory.  There is a nice touch of the honey right up front followed by a little more of a touch of the heat on the back end.  For me, I like a little more heat but I realize I am not like the other 99% of the population who would find this absolutely perfect and I would have to agree as well.  It is like I always tell people who ask why sometimes a dish can taste good one day and how it will not be as good when someone else makes it.  The key to making anything great is quality ingredients in always had a direct relation to the quality of the product when it is done.  That is exactly what Captain Spongefoot is all about, quality.  There are not many sauces that I could put into a glass and drink but this one is just that good.  Enjoy

What really makes great food?  Ingredients.  Essentially, what you put into a dish has a direct correlation to what the end result is.  This is the same as with anything in life really, you use cheap lumber on a deck, it won’t last as long, you go cheap on the paint on the exterior of your house, you are going to be doing over again sooner than you think.  This is how it is with food as well except, you get one chance to use those ingredients.  I want to stress this down to the most basic level.  Some people put lots of focus on buying high quality meat, a prime rib for example or local farm raised chicken but then use an onion that is going bad or stock from a can when making the sauce for this.  Homemade stocks, high quality vegetables, good meat, and of course fresh spices will make all the difference in the world with the final outcome of your dish.  The difference between that little plastic lemon you get at the grocery store and freshly squeezing a fresh lemon for a picatta sauce will be the difference between having something be edible or memorable.  Take the time, spend the money, and put in the care and effort into making great food and ultimately, you will be rewarded with great food.

Although I should have titled this post “Delivery System for Tequila” I needed to share this new recipe for jalapeno limeade.  Super simple, easy to make and will be the foundation for all tequila this year.

1 Cup of sugar
1 Cup of Water
2 Jalapenos
1 Cup of fresh lime juice (about 8 limes)

Start by making a simple syrup, in a 2 quart saucepan combine the sugar and water and bring to a boil.  Once at a boil, add the 2 jalapenos sliced in half and reduce to a simmer for 5 minutes.  While that is simmering, extract the juice from the limes.  I like to use a citrus press as it is the most efficient way to get all the juice out.  After the 5 minutes, remove the chilies from the simple syrup.  Fill a half gallon pitcher full of ice and add the simple syrup and lime juice and fill the rest of the pitcher with water.  Now, from here is where some tweaking may be needed.  If it is too tart you can take some out and add more water or sweeten with honey or agave nectar.  Either way, time to make a margarita.