Manitou Springs and the Croquette Crêperie

Our favorite discovery so far, Manitou Springs in Colorado. This is a small town outside of Colorado Springs, near the Garden of the Gods. The town has streets lined with cute restaurants, shops, and ice cream parlors. It has a different feel than the small ski towns of Colorado, less pretentious and more earthy. It reminded me a lot of Moab. We only spend about an hour there but made time to enjoy a nice meal at a brand new crêperie.
We walked the streets for a while and spotted, Croquette Crêperie, serving specialty crepes for lunch and dinner alongside live music and a great selection of drinks. We loved there menu with a mélange of crepes filled with ingredients from all over the world. It is not your average crepe stand serving nutella filled crepes, these are savory lunch and dinner crepes and are all gluten free. Also, they use Red Bird all natural chicken and Crested Butte hormone free sausage. I enjoyed a Greek Style crepe, with chicken, sautéed red pepper, tomato, kalamata olives, zucchini, spinach, feta, tzatziki, and served with mixed greens in a citrus basil vinaigrette. There was also and Indian crepe that sounded delicious with chicken, basmati rice, peas, carrots, tomato in a coconut curry sauce.

This restaurant has only been in business in Manitou for a few months. The owners are a younger couple who moved from LA to be closer to family. The husband, who used to be in a band himself, makes sure the restaurant has especially talented musicians for entertainment.

Croquette Crêperie
915 Manitou Ave.
Manitou Springs, CO 80829
Mon, Wed, Thurs, Fri 10am - 9pm
Sat 8am - 9pm
Sun 8am - 6pm
Closed Tues


If you're ever near Manitou Springs make sure and stop by the Crêperie. I also hear that the natural springs in the area flow with uniquely flavored waters- might be worth a try.

1 comments

Fall Tour: First Stop Colorado

This year, because of the unfortunate event of me losing my job in the Spring (maybe a blessing in disguise), I now get to go on tour with Josh. My new job, doing freelance marketing for several small businesses, allows me the freedom to travel more with Josh and have a more active role in supporting him in his music. This fall Josh is touring around Colorado, Texas, Oklahoma, and Arkansas, playing songs from his newest project, Villages. I am traveling with him and updating you along the way. Hopefully, it will be a fun adventure for all of us and I hope you'll enjoy seeing new parts of the country and hearing about the food and adventures we have along the way

So, our first stop was Frontier Ranch, a Youglife Camp, near Buena Vista Colorado. About 300 college aged folks are here on a leadership retreat and they hired Josh and Casey to come play music for the weekend. The camp is stunning. I actually came to camp here when I was in high school so I have fond memories of the area. I'm feeling extremely lucky to be able to get work done but also be in such a beautiful area of the country. I worked a bit this morning then went out for a hike to the top of a repelling cliff. As I stood on the edge, the dramatic drop off literally took my breath away and my legs were even weak. It was absolutely one of the most stunning views I've experienced. The photo above, taken from my cell phone, doesn't even do it justice.

On our way here we made sure to stop off at one of our favorite restaurants, Moe's Southwestern Grill. Unfortunately, there aren't any Moe's in Utah but 6 hours into Colorado in a small town called Glenwood Springs you can find one. Moe's is one of my favorite American/Mexican chains for several reasons: fresh black beans, fresh guacamole, and their white cheddar queso. If you're ever near a Moe's check it out!

Something I've learned: Don't leave any food around when you're in the mountains, even in a cabin. I know this sounds like common sense but I left a sealed packet of hot cocoa in my purse which a tiny mouse found and destroyed, leaving cocoa everywhere and now I'm haunted by fact that there is a mouse in the room I'm sleeping in!
Favorite town along the way: Leadville, super cute mountain town with a quaint Main Street
Where we stopped to eat: Moe's Southwestern Grill

1 comments

Eva, Salt Lake City UT

I love tapas! This was my first tapa experience in Salt Lake City. I have only been to tapa bars abroad because I've found them to be too pricey in the states. Not the case, however, at Eva in downtown Salt Lake.

You may be asking, "What are tapas?" Tapas is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as puntillitas, which are battered, fried baby squid).
In North America and the United Kingdom, tapas have evolved into an entire cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal. (source: wikipedia)

The best part about dining a this type of restaurant, in my option, is that eating tapas encourages conversation because people aren't focused on the entire meal set before them. This way you can have a longer enjoyable evening with a good friend or special someone.

This is the perfect girls night out spot: smaller portions, lots of unique and flavorful options, and chic ambiance. Their menu offering is so delectable that you can hardly decide what to order, but that's exactly the best part about it...you can try lots of different 'small plates' and get a good taste for all of their foods.

Tapa bars in Europe, and from my experience in Spain, usually have less expensive prices than a regular restaurant. In America, however, because people find this idea romantic and unusual, so many tapa-styled restaurants gorge their prices to an extent that makes the whole occasion completely unaffordable (at least if you want to leave with a full stomach).

Eva, however, has found a good balance, offering the tapa style with moderate pricing. Their small plates range from $3-$10 each and their menu has lots of variety, leaving you with options from rich pastas to oilve and cheese plates.


Price Range: $3 - $10 / small plate
What I tried: Pear and Gorgonzola Wood Fired Pizza and Watermelon & Feta Salad with a Balsamic Dressing
What also sounded delicious: Phyllo Wrapped Salmon, Sweet Pea and Potato Gnocchi, and Spanakopita
Tip: This is also a great place for cocktails
Tip #2: Go through the narrow restaurant to get to this cute patio
Interesting Fact: The restaurant gets its name from the chef's grandma, Eva, who inspired his culinary path.

Eva
317 S Main St


Click here for a list of all VintageMixer Reviews

5 comments

The Fall in Utah

As we enter my favorite season in Utah I thought I would share with you a great idea for a fall adventure. My dad recently came in town and I took him to Park City- first to the outlets (this was more for me since I can't get enough of the Jcrew outlet there), then we walked Main Street, then to the Alpine Slide (more for him because his 'inner-child' loves alpine slides), then we drove up Guardsman's Pass through Deer Valley and over the ridge into Big Cottonwood Canyon. We finished off our eventful day with a nice dinner at one of my favorite places, The Silver Fork Lodge.

I'll start from the top: The Outlets in Park City. When I used to work in Park City I hardly ever went to the outlets but now it seems like because they are less available to me whenever I get a chance to go to Park City I have an urge to just at least peak in a few stores to see if there is anything worth buying. I especially enjoy the JCrew outlet and occasionally Bebe (usually still pretty pricey) and sometimes Banana Republic or Gap (often not that great of selection). A little tip for you: if you go to the Tanger Outlet info desk, near the Mrs. Fields Bakery, you can pick up a coupon book. Or you can check their sales online at Tanger Outlet, Park City.

At Park City Mountain Resort, during the off season, there are several fun family activities for kids of all ages (or even mature adults, as in my dad's case). They have a Mountain Coaster, one of the first of its kind, wizzing people through the fall colored trees at top speeds, and they have the Alpine Slide, a long slide taking you down the mountain slopes in a self controlled 1-2 person sled. They also have big trampolines, miniature golf, zip lines and more.

If you go to Park City you absolutely must go to Main Street, you have no choice! It is a great place to take visitors or just to get away for an afternoon. Lining the historic street are shops, quaint cafes, coffee shops, fine dining restaurants, and art galleries. You can see the remnants of mining shacks above the shops and you can learn more about the history of the town by visiting the new museum (re-opening in late October). And from what I've read the new museum is going to be super fun with interactive displays and new historic pieces like the old stagecoach that used to take people from Park City to Salt Lake. A few of my favorite spots on Main Street: Purple Sage Cafe, Phoenix Gallery, and Java Cow.

After some good exercise from walking up and down Main Street we hopped back in our car and headed up the Miner's Road towards Deer Valley and onto Guardsman Pass. This, partly paved/partly dirt road, takes you up and over the scenic mountains of Park City spilling you into Big Cottonwood Canyon with access back to Salt Lake. There are several great overlooks where you can park and take photos of the magnificent views (and beautiful fall colors this time of year)! It takes about 30 minutes to get back into the city. By this time we were hungry so we decided to stop off and grab dinner.

Which leads us back to food, my favorite subject. The Silver Fork Lodge is a special place for me- the place I had my bridal lunch before we got married, the place some friends of ours got engaged, plus the place we've had several memorable breakfast outings with friend on their patio overlooking thousands of aspens. On this particular trip we ate inside because it was a bit rainy outside (as you can see from the picture). But they started the fire right up so, we chose a cozy table by their fireplace. I ordered the Chicken Linguini with Sun Dried Tomatoes and Artichokes while my dad tried the Vegetable Lasagna. Their portions are mountain-sized and their prices are too but it was all well worth it. This was my first time there for dinner; this is usually a place we enjoy brunch at.

Here is a great resource for more scenic fall drive in Utah: Fall Colors Tour by Utah.com

**All of these pictures were taken with my new cell phone (pretty awesome for a cell phone) but the food looked a lot better in person.

4 comments

Salt Lake City Greek Festival

One of our favorite times of year in Salt Lake City is marked by a popular city festival, the Greek Festival. You know when the festival comes that fall is just around the corner! Magnificant colors spreading throughout the Wasatch Mountain front, cooler nights, leaves falling, pumpkins everywhere, and the smells of fall flavors coming from the kitchen. Sometimes I don't know what's better: my favorite season in Utah (fall), or the Greek Festival.

Every year we count down the months and days until the Greek Festival opens. We often visit the festival on the first night, to beat the crowds and really because we couldn't possibly wait another day. There's always talk of going on multiple occasions during that weekend but it is a bit pricey. You really just want to save up and enjoy one big meal there once a year.

Throughout the rest of the year we are craving souvlaki, fresh homemade feta, Greek beef stew, lemon rice, and of course the best Gyro you can find outside of Greece. These are just a few of the food items you can find at the festival. I didn't even mention the dessert bar- filled with every traditional Greek dessert you can imagine, and traditional Greek coffee to keep you engergized as you watch all of the dancers perform their native dances.



When: The second weekend in September

Where: Holy Trinity Greek Orthodox Cathedral, 279 So. 300 W.

What you can expect: Lots and lots of delicious Greek food!! Basically you pay to get in to the festival then also pay for your food (per item). There are also rides, tours around the Orthodox Church, Greek dance performances, Greek souveniers and food items for sale, jewelry and art for sale, and lot of friendly Greeks happy to bring a piece of their native land to Utah.

**all photos from this post were taken by an amazing local photographer, Amy Lashelle, you can see more of her photos on her blog.

2 comments

Lemon Basil Vinaigrette

I've made a version of this salad several times this summer. The basic ingredients are peaches, grilled chicken, walnuts, goat cheese and spinach. We've tried grilling the peaches- pretty tasty if you have time. And we've also added procuitto to top it all off- a nice touch if you have the extra cash to pay for it! This time we made a different dressing and loved it!

This dressing is perfect for light salads with fresh or dried fruits. It's a citrus base but has a sweet touch with the honey added.

Lemon Basil Vinaigrette
4 Servings

INGREDIENTS
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
Juice and zest of 1 lemon
Freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1 TB honey
1 garlic clove, minced (optional

DIRECTIONS
Mix all ingredients until thoroughly combined and pour over salad. Garnish with fresh basil.

Here is my initial recipe for a Grilled Peach and Proscuitto Salad.

For a full list of VintageMixer recipes click here.

2 comments

Now & Again, Salt Lake City UT

Now & Again
501 E 300 S
11am-7pm Mon-Sat, Closed Sunday

There's a 'new-ish' consignment and antique store in downtown Salt Lake City! I'm not exactly sure when they opened their doors but I spotted the store this summer and had the chance to visit recently. Lots and lots of fun things like lighting, artwork, furnishings, and vintage games, all at very moderate prices. Or, if you are in need of a place to drop off some of your old things Now & Again are always accepting consignment items.

They chose the perfect location in the middle of the antique district near 300 South and 300 East. Some other stores you should visit in the area:

Retro Rose- Consignment, Vintage Furniture and Gifts
207 East 300 South
801-364-7979

Antoinette's Antique Jewelry & Gifts- Vintage Jewelry, Cameos, Diamonds and more
247 East 300 South Salt Lake City, UT 84111
(801) 359-2192

Plus, there is a sweet CD and vinyl Record Store, several art galleries, and a few clothing stores in the same block.

4 comments

Sneak Some Zucchini on Your Neighbor's Porch

I just found out that there is literally a holiday called 'Sneak Some Zucchini on Your Neighbor's Porch Day'. Apparently it's either august 6th or 8th but my zucchini didn't magically appear on my porch until September. 3 huge logs from my neighbors bountiful garden which overhangs onto their beautifully manicured turf lawn.

Overwhelmed with zucchini, I came up with a few simple ideas that hopefully will help you if you have a zealous neighbor as well. The pasta dish is super easy and tasty and a hit with guys with the added pepperoni and peppers. I made this on labor day while the guys were out chopping down wood near Mirror Lake for our winter supply. So, they came home to a aromas of baked pasta and sweet bread and hopefully it made all of their manual labor worth it.

This zucchini bread is a combo of a few recipes I had seen online (Zucchini Muffins with Dark Chocolate and Ginger and a recipe for traditional Zucchini Bread). I lowered the amount of sugar and used yogurt to make it extra moist bread. The sun-dried cherries are the perfect tart addition to the bread, which you can get at the Salt Lake City Farmer's Market for quite a steal.

Garden Zucchini Pasta Bake
serves 4-6, depending on if your are serving hungry wood chopping men or skinny ladies :)

INGREDIENTS
8 oz of Whole Wheat Penne
1 16 oz jar of tomato sauce (or make some from all of the tomatoes in your garden)
1 piqulo pepper sliced into strips
1 handful of fresh basil
1/4 cup of Ricotta Cheese
1/4 cup Mozzarella
6 large slices of Pepperoni (best from the deli)
1/2 of one huge zucchini, cut into strips
2 TB Parmesan

DIRECTIONS
Cook pasta al dente (just before it gets soft) and drain. In a square baking dish layer pasta, sauce, basil, ricotta (spoonfuls around the pasta), mozzarella, pepper strips, pepperoni, then zucchini strips. Drizzle a bit olive oil on top of strips then season with salt and pepper, Top it all off with some Parmesan and serve with a nice big hunk of fresh bread.

Garden Zucchini Bread with Sun-Dried Cherries
yield: 2 loves of perfectly moist zucchini bread

INGREDIENTS
3 cups of flour (I used 1 wheat and 2 white)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
3 eggs
2 TB butter
1 cup turbinado sugar (natural sugar cane)
1/2 cup of Greek or vanilla yogurt (I used half Greek and half vanilla)
2 tsp vanilla
3 cups shredded zucchini
1/4 cup of Sun-Dried Cherries
1/4 cup of walnuts
2 TB Crystalized Ginger (optional but super tasty!)

DIRECTIONS
Preheat oven to 325 degrees and spray 2 loaf pans. Sift flour, baking soda, baking powder, salt, cinnamon, and cloves together and set aside. Beat eggs, butter, sugar, vanilla, and yogurt. Add dry ingredients to mixture 1/2 cup at a time. Stir in zucchini, cherries, walnuts, and ginger. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

2 comments

The Bay Leaf Cafe, Salt Lake City UT

Legitimate Southern Food at a Salt Lake City Modern Diner
Josh and I visited a brand new place this weekend that I'm so stoked to tell you about. I've been downtown a lot for some reason lately, mainly because I'm no longer working in Park City and actually have time to explore more places near where we live.

I love Salt Lake's downtown and I have a feeling that its just going to get better. There are new restaurants and shops popping up everywhere! This new little place caught our eye when we were walking to see Iron and Wine play at Gallivan Center a few weeks ago and I took mental note that we had to come back.

The Bayleaf Cafe is what I would call a modern diner. Still serving 'poor-man's food' but in a chic environment with a few fun twists on the menu. If you're looking for a taste of southern comfort this is the place to go! From fresh catfish (flown in daily) to cheese grits and corn beef hash- you will get a taste of the South when you visit The Bayleaf. And you can't miss the southern desserts with names like 'Nanner Pudding,' and 'Apple Brown Betty.' We initially came for breakfast but I'm sure we'll be back for lunch soon. Here are a few shots from our experience:



Only open for 6 days when we visited, the new restaurant was running well and the owner, Seth, was super enthusiastic although a bit sleep deprived. Seth hales from Alabama, his Southern roots evident as he greets many of the guests with a smile and a good story. His co-owner Haylen, from the Philippines, also shares a heart for traditional hospitality coming from such a tourist friendly country.

Their vision is for this cafe to be a place of regulars where the cooks and wait staff will literally know your name and what you like to order. They are open 7 days a week and promise to always offer fresh food. They stick to this vision so much so that they decided to just close the restaurant for the day if the fresh food runs out.

There are literally only two items that they buy canned- tomatoes and corned beef hash, 'Because that's the best corned beef hash you can get!" says the owner.

Obviously from the photos, we went for breakfast, but their lunch and dinner menus also look promising and affordable. They are open all weekend and for a downtown cafe in Salt Lake City that's almost unheard of. Here are some of my highlights:

Favorite detail: serve water in huge mason jars
What we tasted: a waffle with fresh blueberries and eggs with toast, hashbrowns, and sausage (what's not to love about that?)
What I'd like to try next time: blackened catfish or bbq shrimp and cheese grits
Highest price on their menu: $8.99
Favorite insider note: Their bar is made from pure maple-wood, made by his brother, which took 800 man hours to complete.

The Bayleaf Cafe
159 South Main Street
Monday-Sunday 6am-6pm


Read more about the lunch and dinner offerings at Bayleaf on Gastronomic SLC.

Click here for a list of all VintageMixer Reviews

9 comments

Cowgirl Cuisine

A simple fun recipe for a nice late summer evening, Chicken & Citrus Slaw Tostadas. This recipe is in a cookbook called Cowgirl Cuisine, by Paula Disbrowe. Enamored by the title, my girlfriend, who is also a cowgirl at heart and from Texas, and I decided to make this for our husbands one evening. We had a beautiful dinner out on the patio with some Rose wine straight from California where our friend lives and works on a Vineyard.

Chicken & Citrus Slaw Tostadas
from Cowgirl Cuisine by Paula Disbrowe
serves 6

INGREDIENTS
Oil for frying
Six 60-inch corn tortillas
3 oz firm tofu, diced, (I replaced light mayo for this)
1/4 cup fresh lime juice
2 TB red wine vinegar
1 TB honey
1 TB dijon mustard
1 chipotle chile in adobo (use 1 or 2 from the can)
orange zest
1 tsp lime zest
kosher salt and freshly ground black pepper
1/2 head of small green cabbage, finely shredded (3 cups)
1/4 small red cabbage, finely shredded (1.5 cups)
1 small red onion, thinly sliced
1 large carrot, coarsely grated
3 TB finely chopped fresh cilantro
3.5 cups shredded roast chicken (I used a rotisserie chicken)
Lime wedges for garnish
Additional chopped chipotle chiles in adobo for garnish

DIRECTIONS
In a small skillet, heat oil over moderate heat. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. Transfer the tostada to paper towels to drain. Repeat with remaining tortillas.
In a food processor or blender, combine the tofu with the lime juice, vinegar, honey, mustard, and chipotle and process until smooth. Add 1/4 cups oil in a thin stream and process until creamy. Stir in the orange and lime zests and season the dressing with salt and pepper to taste.
In a large bowl, toss the cabbages, onion, carrot and cilantro; season to taste with salt and pepper. Add all but 3 TB of the dressing and toss. Set the tostadas on plates and mound the slaw o top. Add the chicken to the bowl and toss with the reserved 3 TB of dressing then add to the top of the slaw. Garnish with lime and chipotle, if desired.
* This recipe can be made over tortilla chips instead of tostada or as tacos in corn tortillas (un-fried). We made tacos with corn tortillas and snap peas on the side.

For a full list of VintageMixer recipes click here.

2 comments

Nuch's Pizzaria in Salt Lake City, UT

I want to take a second to reintroduce to you a favorite Italian Cafe of mine. I reviewed Nuch's when they first opened and since then have gotten to know more interesting details about the restaurant and its owner. Nuch's is my blog's sponsor for September and trust me I wouldn't put any restaurant on my blog if I didn't truly believe they were worth spreading the word about. I hope to gain more sponsors for the future but this is my first. When I have a monthly sponsor I'm not getting paid to review their restaurant; the only payment I receive is for the ad that is placed on this site. I simple added this post because I think Nuch's is worth my words to you.

Nuch's won me over with their calzones but kept me intrigued by the rest of their menu and the passion that the chef and owner, Heath Koltenuk, has for Italian food. From their beet salad to their house made ricotta cheese you won't be disappointed. Although their New York style pizza is some of the best in town, don't over look their daily specials like the Five Star Caramelized Pear and Brie Ravioli or Eggplant Involtin in Pesto Sauce. This small cafe is easily overlooked in its location but not hard to get to. From hwy 80 take the 2300 Exit and head South, Nuch's is right off the hwy on the East side of the street. It's cozy atmosphere is a perfect spot for a casual date and while you're there make sure and meet the owner. He'll probably be right in front of the brick oven mastering his art of making the perfect pizza. He made a comment to me that it takes the right person to cook in a brick oven in order to make sure the pizza crust is cooked just right. Here are some things I learned about Nuch's from meeting the owner:

Nuch's is pronounced 'Nooches' which comes from the owner's Italian uncle Nuch.
They use all fresh ingredients.
Their pasta, soups, salad dressings, sauces, and dough are made fresh in house.
They have a garden behind the restaurant where they have fresh herbs and arugula (the arugula on your salad might be picked from the garden right before it was on your plate!)
The gnocchi is made to order.
They also specialize in their barbeque sauce that they put on one of their Ribs, one of their daily specials. The sauce is sweet and spicy with orange peel.

I hope you'll try this cozy Pizzeria!

2 comments