KVOR just got tastier with Table Talk
- • Diane Price, president and chief executive officer for Early Connections Learning Centers, talks about Gingerbread & Jazz at the Historic Day Nursery, 104 E. Rio Grande, 6 to 10 p.m. Nov. 11. For $125 you can kick off the holiday season strolling around the school building’s classrooms enjoying “Hot Jazz,” “Fine Food” and “Cool Drinks.” There will be the annual crowd-pleasing Gingerbread Masterpiece Challenge, a two-hour live “battle of the chefs” for the best gingerbread house. The spectacular houses are offered at auction immediately after the competition. Teams include: Returning champions, The Picnic Basket going against Icing On The Cake, The SugarPlum Cake Shoppe, and The Sourdough Boulangerie. Details: 632-1754, extension 1005,earlyconnections.org.
• Krista Heinicke, food and beverage office and public relations manager for The Broadmoor, 1 Lake Ave., talks about the American Certified Master Chef reception at the resort’s Cheyenne Lodge, 850 Appian Court, 6 p.m. Oct. 27. Cost $75. She will also talk about A Casual Wine tasting at Bar del Lago, 1 Lake Ave. (in the West building) 4 to 6 p.m. Oct. 24. Cost is $30. Next up, she will tell about new menus at Play and the Golden Bee, and the Golden Bee’s participation in Vegan Week Nov. 1 to 5. Details: 471-6188, broadmoor.com.
• Tasha Brugh, owner of Colorado Cafe, an event only food truck, talks about her restaurant background, breakfast and comfort food menu and desserts. You can find her at Western Jubilee Historic Warehouse Theater. 433 E. Cucharras St. when there’s a performance, The Western Mining Museum, 225 North Gate Blvd, 8 a.m. to 4:30 p.m. Saturdays and Sundays and the Air Force Academy Falcon home football games. Details: 216-6571, tinyurl.com/y83xezv5.
• Patrick Tolbert, with his wife, who with his wife, Tanja, own Smok Legendary Products, a collection of sauces and glazes. Louisiana Style Hot Pepper Sauce was their first sauce and is the flagship product. Other sauces include: Pueblo Gold Chili Pepper Sauce (made with Pueblo green chilies), Triple-S BBQ Sauce and Whiskey Glaze (made with local Ax and Oak whiskey). Details: 684-4499, smokbrand.com.