Gazette

TABLE TALK: Visiting chefs toast Pizzeria Rustica's food

April 09, 2009 3:00 PM

TERESA FARNEY

THE GAZETTE

When 700 members of the International Association of Culinary Professionals descend upon a city, they are on a hunt for the very best places to eat. Association members were in Denver for their annual conference last week, but they didn't all stay in Denver.

Peter Reinhart - who owns PieTown in Charlotte, N.C., and who wrote "Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor" - came to the Springs to check out Dave Brackett's Pizzeria Rustica, 2527 W. Colorado Ave. in Old Colorado City.

"Peter and two other cookbook authors and two restaurateurs came Thursday evening, including Antonio Laudisio from Boulder," Brackett said. "Peter said we had nailed the artisanal pizza style, and he may be featuring us in his new book - the sequel to his ‘American Pie.' We also had chef Hugh Carpenter from Napa Valley in on Friday."

I saw Reinhart during the conference, and he was raving about Brackett's pizza. "I'm always on the lookout for pizza shops that are doing artisan pizzas," he said. "Dave is doing a very fine job."

Knowledgeable chefs

The Broadmoor hotel's Knowledge Bowl team won the Western Region Baron H. Galand Culinary Knowledge Bowl competition held in Seattle from April 4 to 6.

The knowledge bowl competition is open to junior culinary teams from American Culinary Federation member chapters, apprenticeship programs and accredited schools.

Competition questions are drawn from five national textbooks for culinary professionals that cover nutrition, safety and sanitation, and the art of cooking. The tournament is a "Jeopardy"-style event.

As Western Region champions, The Broadmoor team will compete for the national title against three other winning regional teams at the American Culinary Federation National Convention in Orlando, Fla., July 11-14.

New menu

There's a new spring and summer menu being offered for lunch and dinner at Joseph's Fine Dining, 1606 S. Eighth St. There are more salads on the lunch menu, and more pork and salmon on the dinner menu. You'll find liver and onions ($19.99) on the dinner menu, too. It comes with mashed potatoes and vegetables. Hours are 11 a.m. to 2 p.m. Mondays through Fridays for lunch, 5 to 9 p.m. Mondays through Thursdays, and 5 to 9:30 p.m. Fridays and Saturdays. Call 630-3631 for reservations.

Award-winning cookies

If you're looking for Otho's Cookies and Brownies' lemon bars that took the first place for desserts at the Chefs' Gala this year, you'll find them at his new location in Chapel Hills Mall some time in May. Until then you can still find them at 6530 S. Academy Blvd.

More 'cue

It took a bit longer than expected, but the second location for Slayton's Barbeque is open downtown at 28-A S. Tejon St. It's a much fancier-looking place than the original neighborhood location at 806 Village Center Drive. The new store's hours are 11 a.m. to 9 p.m. Mondays through Thursdays, and 11 a.m. until close on Fridays and Saturdays.