In this edition of Table Talk with Teresa Farney presented by Ranch Foods Direct and sponsored by The Olive Tap:
- Noah Siebenaller, executive chef for Beasts & Brews, 7 Spectrum Loop (by Bass Pro Shop) talks about the butcher shop, restaurant and Tao house, which is scheduled to open later this month or early November. There will be 99 self-serve beers on tap. The meat heavy menu will be served from a counter. Vegan options will be available. The butcher shop will be full service selling animals butchered from whole carcass to retail cuts along with a dry age beef program and in-house Charcuterie program. Visit beastsandbrews.com.
- Rick Petrocelly, founder and owner of The Olive Tap, 906 Manitou Ave., Unit 103, Manitou Springs talks his store where you can find a selection of more than 30 of extra virgin olive and balsamic vinegars. Details: 358-9329, heolivetap.com/manitou-springs-colorado.
- JL Fields, founder and culinary director of the Colorado Springs Vegan Cooking Academy and the author of four vegan lifestyle and cookbooks, is joined by Cody Rilo, chef at the Burrowing Owl to talk about Colorado Springs Vegan Restaurant Week (end), Nov. 1 to 3. Visit tinyurl.com/y7xgmjp2.
- Leah Johnson, owner of Le Petit Croissant and author of French Brunch at Home cookbook, talks about her adult cooking classes, which feature lessons on making croissants, pan au chocolate, quiches, macarons and farmhouse bread and butter. She also teaches children classes. Details: 282-9498, lepetitcroissant.com
----------------------------------------------------------------
Table Talk with Teresa Farney presented by Ranch Foods Direct and sponsored by The Olive Tap airs Saturday afternoons at 1:00 on KRDO Newsradio 105.5 FM, 1240 AM and 92.5 FM. Listen live at KRDO.com and on-demand at KRDONewsradio.podbean.com