TABLE TALK: Diner's new store allows for more chili
Gary Geiser, owner of King's Chef Diner, will be expanding his operation when he moves into the space vacated by Big City Burrito at 131 E. Bijou St.
"My primary reason for taking a larger space is to have a bigger kitchen, so I can mass produce my green chili," he said. "Whole Foods is selling the green chili and I needed more space."
Once he opens the new location, his original diner, 110 E. Costilla St., will be open fewer hours, 7 a.m. to 2 p.m. Mondays through Fridays. The new store will be serving the same menu as the original place. He is hoping the Bijou location will be open by mid-July to early August.
Market lunch
Garden of the Gods Gourmet is serving lunch at Café 36 in the Fine Arts Center 11 a.m. to 2 p.m. Tuesdays through Sundays and also at its market at 2528 W. Cucharras St., 10 a.m. to 3 p.m. Mondays through Saturdays.
Summer barbecue
Famous Dave's, 8330 Razorback Road, is offering the "BBQ Tour," a lesson in regional differences in barbecue.
The tour platter will have three types of 'cue: St. Louis-style spareribs, Georgia chopped pork and Texas beef brisket. You have until July 20 to take the lesson.
Fish treats
L&L Hawaiian Barbecue, 5850 Barnes Road, has added Ahi Poke with Limu ($7.99 for ½ pound), Ahi Shoyu Poke ($6.99 for ½ pound) and Lomi Lomi Salmon ($2.79 for 4 ounces) to its weekend menus. We're advised that all three sell out quickly, so call 570-1888 to find out about availability.
Pastry team
Remy Funfrock, executive restaurant pastry chef at The Broadmoor, has been selected to be a member of the prestigious pastry Team USA 2009 to compete in the Coupe du Monde de la Patisserie that takes place biannually in Lyon, France. The competition, also known as the World Pastry Cup, is the most prestigious event in the industry.
The contest was created in 1989 by pastry chef Gabriel Paillasson. It's the first competition of its kind in which teams of pastry chefs from around the world converge to create - in a matter of hours before an audience - plated, chocolate and frozen desserts.
Other team members include David Ramirez, executive pastry chef at The Rosen Shingle Creek in Orlando, Fla., Roy Pell, executive pastry chef at The Phoenician in Scottsdale, Ariz., and team alternate Jim Mullaney, executive chef at The Cloisters Hotel, Sea Island, Ga. The chefs meet once a month for a weekend of intense training to prepare for the competition, which will take place Jan. 25-26, 2009.
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