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© Berthoud Weekly Surveyor September 26, 2013 DESSERTS Delicious

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Page 1: Savour sept 26, 2013

© Berthoud Weekly Surveyor September 26, 2013

DESSERTSDelicious

Page 2: Savour sept 26, 2013

Page B2 September 26, 2013 Berthoud Weekly Surveyor

Page 3: Savour sept 26, 2013

Berthoud Weekly Surveyor September 26, 2013 Page B3

By John GardnerThe Surveyor

Randy Hamann knows to make great ice cream treats, you’ve got to start with great ice cream.

“We have real high-quality soft serve,” said the A&W Restaurant owner Hamann.

And that’s no secret. Hamann, who’s owned the res-

taurant since he took over for his parents in 1995, said that it’s the quality A&W soft serve that makes these treats superior. And he’s been through enough of the ice cream to prove it.

“There were about two or three weeks this year where we topped out at 150 gallons of ice cream per week,” Hamann said. “I was kind of stunned, too. I was ordering a lot of ice cream.”

Hamann ordered that amount of ice cream because, here in Berthoud, the place to go for ice cream is A&W. The restaurant has been an institu-tion in town since the 70s, Hamann said. For some of the treats, like the famous A&W Root Beer floats, the recipes haven’t changed much since its inception in 1919. That may be the reason that the root beer floats

remain the best seller.“No question,” Hamann said.

“Absolutely: That is why people come here.”

Last summer, when the establish-ment celebrated its 40th anniversary, Hamann sold 1,300 root beer floats in a single day. It was also due to the fact that he sold them at 1971 prices of $1.

“That was a pretty special day; it was unbelievable,” he said.

But, besides the classic floats, A&W has a variety of treats to satisfy any craving. The restaurant still of-fers other staples like soft serve ice cream cones, hot fudge sundaes and milk shakes, but it also now offers Freezes, which are a blended mix of root beer and vanilla soft serve, and also offers the relatively new Polar Swirl, which includes soft serve ice cream with toppings like Oreo cookie, M&Ms, Reese’s, or chocolate chip cookie dough.

Hamann said that the Polar Swirl is similar to Dairy Queen’s Blizzard treat, but “our ice cream is better.”

Being locally owned and operated, Hamann also offers some specialty treats that may not be found at other A&Ws. Treats like a Colorado Peach

milk shake made with real Palisade peaches.

“There’s nothing like a Colorado, Palisade peach,” Hamann said. “Peaches and ice cream is a pretty good combination, so we’ve got a pretty good following on that.”

Hamann gets the peaches from a local orchard and said that this par-ticular treat has become extremely popular along with the strawberry shakes and another local specialty; the Banana Split.

“We’re running over to Hays Market every few days to get more bananas,” he said.

Despite the popularity of the specialty treats, Hamann said that chocolate soft serve ice cream re-mains one of the most popular items on the menu.

When asked what his favorite treat on the menu is, it’s difficult to narrow it down.

“I’m probably a chocolate sundae guy,” he said, “although Oreo mixed in a Polar Swirl is pretty good, too.”

Then again, there’s the Palisade peach shakes which he confessed to always having a few each year. With this many choices, it’s difficult to choose just one.

A&W is Berthoud’s ice cream spot

Meet the treats: A&W Restaurant

Famous floats: The A&W clas-sic includes A&W Root Beer with a scoop of vanilla soft serve ice cream in a frosted mug.

Freeze: Root beer blended with soft serve ice cream.

Polar swirls: Your choice of soft serve ice cream with choice of Oreo cookie, M&Ms, Reese’s, or chocolate chip cookie dough.

Milk shakes: Soft serve ice cream blended with whipped cream and a cherry on top. Fla-vors include: vanilla, strawberry or chocolate.

Sundaes: Soft serve ice cream smothered with either strawber-ry, hot caramel, or hot fudge, or the Turtle treat which includes, hot fudge, caramel and pecans.

Cones: Soft serve ice cream cones come in vanilla or choco-late.

Banana split: The classic treat is back by popular demand and is every bit as good as you re-member it.

Photo by John GardnerThe classic Root Beer Float and a Turtle Sundae.

Always Amazing Coffee

• Gourmet Soups• Freshly Made Salads• New Panini Available

Oct. 1 • Gourmet Sandwiches

• Home Made Bread

BERTHOUD DININGA & W Restaurant120 Bunyan Ave. 532-2272

Brick Oven, The269 Mountain Ave. 532-4747

Da Bean434 Mountain Ave. 532-1451

Derby Grille110 Bunyan Ave. 532-0986

Grandpa’s Cafe239 Welch Ave. 532-2254

Lighthouse Café250 Mountain Ave. 532-9886

Mi Cocina400 Mountain Ave. 344-5022

Nonna Bella335 Mountain Ave. 532-0224

New China Chan Restaurant506 Welch Ave. 532-3895

Pizza Hut821 Mountain Ave. 532-1111

Subway307 Mountain Ave. 532-9818

Tito’s Mexican Grill405 Fifth St. 532-5500

Whistle Stop Tavern, The535 S. Third St. 988-9257

Page 4: Savour sept 26, 2013

Page B4 September 26, 2013 Berthoud Weekly Surveyor

Chill out in LovelandLoveland’s Chill Colorado

Creamery puts a new spin on ice cream.

Chris Yount Jones and her husband Ray Jones opened the ice cream shop in June. But, this is no ordinary ice

cream store where some-one scoops up the ice cream or pulls a soft serve handle.

Chill Colo-rado custom makes each customer’s order.

First, the customer must pick from 24 flavors of ice cream, which vary season-ally. Some that

you will not find at most shops include cinnamon, chai, salted caramel and huckleberry.

If you want to be adventuresome, you can add “mix-ins” like almonds, But-terfinger or Snickers pieces, peppermint or coconut, to name a few. The truly brave may want to try the cay-enne mix-in.

Ice cream comes in small ($4), medium ($6) and large ($7) sizes. A waffle cone costs $1 more.

On a recent visit, 5-year-old Makena Cleveland was feasting on an orange creamsicle with gummy bears added.

Another youthful ice cream eater, 9-year-old Caitlin Purcell liked her serving of white chocolate with added marshmallows.

Once choices have been made, the milk from a local dairy is poured into a bowl, along with the flavoring and sugar. That’s when the magic hap-

pens. Your individual order is cooled quickly with a shot of liquid nitrogen to the side of the bowl.

Store team leader Michele McNeil, who’s been with the shop since before it opened, says it takes some getting used to, referring to the cloud the flash-freezing process creates.

A clear-glass divider allows the whole process to be observed. Kids — and some adults — stand near the tall silver tank and watch their concoction being made.

Yount Jones says the nitrogen is a novelty and a draw, but to succeed “the ice cream has to taste right.”

“Ice cream with a mission” is how Yount Jones sums up her new busi-ness. A long-time employee of Group Publishing, she got the idea to do something new while on one of the company’s Lifetree mission adven-tures.

A trip to the Dominican Republic made her realize she wanted to do something to “give back.”

She feels she is already doing that by providing jobs for her staff. Yount

Jones mentors them work skills and eth-ics. Using a local coffee supplier, Jackie’s Java, who goes to Costa Rica for her coffee, is another way the business gives

back locally.Eventually, the business owners

would like to give back by donating profits to a worthy cause.

Chill Colorado Creamery is more than an ice cream store. It serves crepes, cold drinks and coffees.

Yount Jones plans to expand the se-lection of flavors for the 13-inch crepes the store offers from five to 12.

The store features children’s play area and free wi-fi connection.

Their website is: www.chillcoloradocreamery.com

Surveyor Columnist

BobMcDonnell

Photo by Bob McDonnellCCC-3 Team leader Michele McNeal stands in the cloud produced by the liquid nitrogen.

Chill Colorado Creamery is located at 1435 N. Cleveland Ave. in Loveland. Hours are Sunday through Thursday from 1 to 9 p.m. and Friday and Saturday from 1 to 10 p.m.

Page 5: Savour sept 26, 2013

Berthoud Weekly Surveyor September 26, 2013 Page B5

Photos by Becky Justice-HemmannKarlee Heavener and Cami Lamarito work at Infused in the Thompson Towne Center in Loveland. Behind them is just some of the toppingsthat can be added to the Infused yogurt.

Infused — more than dessert

Family Owned & Operated Since 198Famil Owned & p r ted S n e 9888888888888819819898

Fine Southwestern & American CuisF n Sou hwe tern & mer can u sinessuisuisuisis

Great Service in a Cozy AtmosphereGreat Se v ce n a Cozy Atmosphereeereereere

Best Margaritas in Northern ColoradBest Ma ga itas n No thern Col r ddo!!!!!ddoddddddorararaTHE PATIO IS OPEN!THE PAT O IS OPEN!BURGER MONDAY — BU G R MONDAY —

All Burgers only $4.88Al Bur e s on y $4 8 ALL DAYA L A

TACO TUESDAY — TAC TUESDAY —All-U-Can-Eat-TacosA l-U- an- a T c sOnly $9.95 ALL DAYn y $9 9 ALL DAY

FAJITA WEDNESDAY — SteakA ITA WWEDNESDAY — St ak, Chicken & Carnitas Only Ch cken & Carn t s On y

$9.95 ALL DAY$9 9 ALL DAYShrimp & Mahi Only $11.95S rim & Mah Only $11 9& Ma& Maa& M

970-685-4066970 685-40666666666119 E. 4th St., Loveland19 E. th S , Lov landndndndd

www.cactusgrilleloveland.comwww cact s ri e ovel n .c mwww.cactuwww.cactu.cactuwww caww c ct m.comndelovllegrusacw.cww ccomomnneleoolellgrguuacaw.cwww

By Becky Justice-HemmannThe Surveyor

If you haven’t tried it yet, don’t wait, hurry to the Thompson Towne Center in Loveland and try the frozen yogurt at Infused.

They feature frozen yogurt, shakes and sorbets that are good for you, using 100 percent pure and natural ingre-dients.

Both Cami Lamarito, shop manager, and Karlee Heavener have worked there for quite some time, and it’s obvious by their enthusiasm that they like their jobs.

Heavener made me three delicious shakes while Lamarito discussed the history of Infused.

Three men started a business in Texas called Coolberry several years ago.

One of the partners, James Contos, left Coolberry and started his own business, Infused. There are three locations in Northern Colorado; Fort

Collins, Windsor and Loveland.When I went into the shop the

yogurt flavors that were being fea-tured were: White Chocolate Mousse

(my favorite), Spicy Apple Pie, Tahitian Vanilla, Blueberry Tart, Zeusberries, Cupcake (tastes like Red Velvet cupcakes) and Triple Chocolate.

The Watermelon Sorbet was fabulous and the Pink Lemonade Sorbet tasted exactly like pink lemonade. The flavors are changed on a regular basis, but there

are some favorites that never change; White Chocolate Mousse and Triple Chocolate. There is always a vanilla flavor — there are four different va-nilla recipes.

There are toppings available, too many to mention, but a few of my favorites are Reese’s Pieces, Boba’s, fresh fruit, cookie dough and Butter-finger. They even have gummies!

The yogurt plus toppings are

weighed and the charge per ounce is $.48.

Some of the different shakes, these are healthy, are pre-workout shakes, recovery shakes (after a workout), crushed fruit shakes, low-glycemic shakes and kids’ shakes. I tried the BerriesAMore, the Chai Tea Signa-ture shake and the Peanut Butter Cup, which can be a meal replace-ment, if desired. You can also custom-ize your shake.

Other features of the Infused prod-ucts contain no artificial ingredients, no preservatives, no added sugar, no trans-fats and no GMOs.

Infused is located in the Thompson Towne Center, 1135 Eagle Dr., in Loveland and is open from 10 a.m. to 10 p.m. every day. The yogurt is great and the customer service is superb.

Questions? Call Cami at 970-685-4454. Infused also has a Facebook page

Page 6: Savour sept 26, 2013

Page B6 September 26, 2013 Berthoud Weekly Surveyor

Adelita’sFine Mexican Dining

414 E. 6th St. • Loveland, Colo. • 970-669-9577

Monday, Tuesday & WednesdayOrder delicious Mexican food off our menu

Thursday Evening Special: Hacienda Burrito

Shrimp TacosChef’s Choice

Friday & Saturday Evening Specials:

Prime Rib - Blackened (Carne Negra) or Slow Roasted

Seafood EnchiladasDeep Fried Walleye (14 oz.)

Lightly Breaded, Blackened or Pan Fried Chef’s Choice

Being sweetDana Brungardt, the owner of

“B” Sweet Cupcakes, intend-ed to be a teacher. Yet, even

with a masters’ degree, she was only able to find part-time work in her field of choice. Instead of waiting for something to happen, Brun-gardt followed her passion for baking and became a busi-ness owner.

Downtown Loveland has been home to “B” Sweet

Cupcakes since Brungardt opened its doors in the spring of 2011. She actu-ally started the business in 2010. As the name suggests, they offer a wide variety of cupcakes for every type of event.

Their numerous flavors of cup-cakes include traditional vanilla and chocolate, to more exotic ones like peach, champagne and hummingbird, or seasonal options like eggnog and key lime, which can all be topped with a poetic selection of icing.

Fluffernut-ter, Pine-apple But-ter Cream, or Orange Cream Cheese are a few delec-table frosting options that create an array of lus-cious treats.

With lots of help from her mother, Sue, Brun-gardt tested flavors on family mem-bers, experimented with techniques, and resurrected old family recipes until she was confident that they had a delicious and unique product.

“People ask me all the time which is my favorite. We put a lot of energy into each one, and I have a hard time choosing. We didn’t want a couple

‘good ones’ and a few special flavors. Each should be great, and we try our best to make that happen,” Brun-gardt said.

Weddings, office parties and other

events are the primary business for “B” Sweet, and business continues to increase. Last year “B” Sweet catered 10 weddings, and this year they have already scheduled 30.

Recently Brungardt became a “preferred vendor” with Ellis Ranch in Loveland and is seeking to expand its work with other wedding venues

in Northern Colorado.However, foot traffic into their

store front located on Fourth Avenue in Loveland is also growing. The colorfully decorated business, just north of Anthology Book Store is hard to miss.

“This location kind of fell into my lap,” Brungardt said. “When we first started we were only open on Satur-days. Last summer we were open five days a week and now are open six. We make four different flavors every day for anyone coming in for coffee, bringing the kids, or those that are regulars.”

Brungardt, a Berthoud native with deep roots in the town, credits word-of-mouth for the recent increase in business.

However, I’m the first to admit that it’s hard to talk about how good they taste when your mouth is full of “B” Sweet’s delicious cupcakes. I tried four “mini” cakes, one of each flavor for the day, during a recent visit.

Both the Cranberry Orange, with its fruity sweetness, and the Choco-late Hazelnut, with its hint of smooth Nutella, blew my taste buds away.

Whether it’s an attempt to impress a date, a surprise birthday party or a mid-day snack, “B” Sweet is a perfect choice for every dessert connoisseur.

For hours and info visit: www.bsweetcupcakes.com.

Monday - Friday 11 a.m. - 6 p.m. Saturday 11 a.m. - 2 p.m. 425 E. 4th St., Loveland 970.430.7073 / 970.532.2680

[email protected] www.bsweetcupcakes.com

Cupcakes for all occasions ...

We provide cupcakes for any of your special occasions. Stop in for1or a dozen or place an order for your upcoming event! Party room available

Surveyor Columnist

Eli Hopkins

Page 7: Savour sept 26, 2013

Berthoud Weekly Surveyor September 26, 2013 Page B7

Grandma knew her dessertsIn keeping with the theme of

this edition of Sa-vour, I have chosen a

dessert to share with you. It is a tart cherry pudding.

This recipe is an old-fashioned favorite, a ver-sion of which was printed on the labels of cans of Stokely’s® Finest Red Sour Cherries over 50 years ago. Yes, this is the same des-sert your mother or grand-mother served many years ago, and it’s just as tasty today as it was then.

It is so easy to prepare that even children might enjoy helping make it.

This recipe is adapted from the original which appears in “Best Reci-pes From the Backs of Boxes, Bottles, Cans and Jars” by Ceil Dyer.

Easy Tart Cherry PuddingIngredients:½ cup butter1 cup sugar1 cup flour2 tsp. baking powder¾ cup milk1 can (14 to 16 oz.) red sour pitted

cherries½ cup sugar for sprin-

klingDirections:Heat oven to 325 de-

grees.Melt butter in a 9-inch

square pan. Combine one cup of the sugar, flour, baking powder and milk in a bowl to make batter. Mix well and pour batter over melted butter; do not stir. Pour or spoon undrained cherries over batter; again, do not stir. Sprinkle ½ cup sugar over cherries and bake for one hour.

This pudding may be served warm with whipped cream, vanilla ice cream or frozen yogurt, or simply serve it “as is” with coffee. Makes nine servings.

Note: You may want to consider

placing a cookie sheet under the pan to catch any spills during baking. Mine did not run over, but one never knows.

Enjoy.

Surveyor Columnist

RudyHemmann

Page 8: Savour sept 26, 2013

Page B8 September 26, 2013 Berthoud Weekly Surveyor

970.669.2229 1120 N. Lincoln Ave., Loveland

$3 MargaritasHappy Hour

3-6 p.m. Tuesday – Saturday