Blog

Southern Hospitality

June 22, 2017 @ 10:50 am

Written by Pete Henderson, Assistant Manager at Springs Orleans Southern Hospitality is defined as ‘a phrase to describe the stereotype of residents of the southern United States as particularly warm, sweet, and welcoming to visitors to their homes’. Growing up in the South it was a phrase I heard often, though I never really thought much about it. I started my career in the service industry in 1989 while going to college (occasionally) in southeast Alabama as a dishwasher. I found this position very boring very quickly so I made it a point to hustle my way out of the …

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Champagne Cabaret

June 15, 2017 @ 10:17 am

In case you haven’t heard yet… The Open Minded Gold Room and Colorado’s Burlesque Super Troupe, Peaks and Pasties, are teaming up to bring The Gold Room’s Champagne Cabaret to the nightlife scene in downtown Colorado Springs. This will be Colorado Springs’ first and only full time Cabaret. Their goal is to bring a wide variety of weekly entertainment to downtown Colorado Springs. Starting this June, the Champagne Cabaret will be putting on stage burlesque shows, drag shows, acrobatics, music, comedy, and more. This will all kick off in a grand way on Thursday June 22, Friday June 23, and …

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Summer Movie Nights

June 9, 2017 @ 9:25 am

Do you remember the good old days of the drive-in movie? There is something magical about hunkering down with your favorite people, some popcorn and candy, and cuddling up under the setting sun to watch timeless movies. We don’t believe those experiences should be lost. Summertime calls for outdoor activities, late nights, and great movies—and the historic Antlers Hotel in the heart of Downtown Colorado Springs can provide just that this summer. Every Friday this summer, the Antlers is setting up a movie screen in the front lawn for a community gathering of fantastic movies. Some are brand new, others …

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The Rise of Burlesque

June 1, 2017 @ 9:46 am

Written by Bunny Bee Since March 2008, Colorado Springs has been taken by a storm of tassels, sequins, feathers and rhinestones by Colorado’s Burlesque Super Troupe, Peaks and Pasties. Our unique style of entertainment has allowed Peaks and Pasties to grow in popularity with an ever-expanding fan base. As it gains traction throughout the city, we encourage audiences to understand the essence and history of burlesque. Performing burlesque is an empowering experience for audiences and performers alike; it is an engaging and fun source of creative expression. Even while Peaks and Pasties has gained a significant following in Colorado Springs, …

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Cheesing for First

May 25, 2017 @ 2:53 pm

Written by Johnathan Shankland The Antlers, A Wyndham Hotel, sent its acting Executive Chef, Joey LeBlanc, to the Inaugural Grilled Cheese and Craft Beer Pairing event Saturday, May 20, at the Catalyst Campus on the east edge of downtown Colorado Springs. The event was hosted by, and proceeds benefitted, Ascending to Health Respite Care. Chef Joey teamed up with Triple S Brewing Company, and used their English Porter in a recipe for a bacon jam that was featured on his grilled cheese sandwich. Along with four cheeses and rosemary sourdough, Chef’s offering was impressive enough to the roughly 200 attendees …

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Connect, Learn, and Grow

May 18, 2017 @ 1:46 pm

Written by Andrew Woehle A goal of 365 Grand Club is to connect people in Colorado Springs. We are passionate about our community and making sure we all have the resources to connect, learn, and grow in this great city of ours. This is why we have built a network of local businesses to work together towards a common goal of advancing Colorado Springs. There are three aspects we strive for when it comes to connecting and furthering our community through our renovated office space: Office Space: 365 Grand Club offers a collaborative office and conference space right in the …

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The Beautiful Emotions of Flamenco

May 11, 2017 @ 9:22 am

Written by La Emi Flamenco is not an art form that originated on big stages. It’s an art form that came from the people, from Spanish gypsy families who created it together over generations. Like many of the artists I work with, I found flamenco through my family. My father worked at the box office for María Benitez, a legendary dancer from Northern New Mexico. Vicente Griego, who produces and directs EmiArteFlamenco with me, is a flamenco singer from Dixon, New Mexico. He’s also my godfather—I’m very fortunate that I get to work with my family. The Types of Flamenco …

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Traditions of the Derby

May 4, 2017 @ 9:02 am

Col. Meriwether Lewis Clark Jr. envisioned a drinking and gambling arena, a place for the high-society and an elegant crowd when he decided to create the Kentucky Derby. His inspiration was to transform American racetracks to something more posh and noble, such as London’s Epsom Derby and Paris’ Grand Prix. In 1874, Clark ventured out to campaign his vision of tracks full of fashion and class to his upper-class audience. More than 10,000 spectators attended the first Kentucky Derby in 1875, and from there, the idea of horse races transformed. Attending a horse racing event changed into a regal affair, …

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Ancient Traditions Mixed with Modern Cuisine

April 27, 2017 @ 11:14 am

As Brian Sack, head chef at The Famous has shown us, food pairings are about much more than wine. He has created masterpiece pairing menus with beer, whiskey, and now tequila. The revolution of craft spirits being introduced to the intricacy of food pairing truly opens up a world of variety in tastebud-tingling adventures. In celebration of Cinco de Mayo, The Famous is welcoming Patrón to the kitchen, which has been on the top of the tequila world since their beginnings in 1989. In 2014, the company released their new Roca line, an artisanal, small batch, high proof, 100% agave …

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Cooking with the Sea

April 20, 2017 @ 3:44 pm

Written by Chef Jason Miller Thinking back on my earliest part of my career as a chef, so much of my passion in learning the craft of cooking centered on seafood, that it’s hard to imagine a culinary world without it. I remember vividly the first time I had several 40-pound whole groupers to butcher and portion at the beginning of my shift. The challenge was nerve wracking, but incredibly exciting at the same time. This intimate connection to the aquatic world of gastronomy, the Gulf of Mexico in this case, created the foundation for the inspiration that I still …

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