s u o i c i Del
DESSERTS
Š Berthoud Weekly Surveyor
September 26, 2013
Page B2 September 26, 2013 Berthoud Weekly Surveyor
Berthoud Weekly Surveyor September 26, 2013 Page B3
A&W is Berthoud’s ice cream spot By John Gardner The 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 restaurant 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 institution 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 establishment 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 offers 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
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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 particular 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 remains 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.
Meet the treats: A&W Restaurant Famous floats: The A&W classic 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. Flavors include: vanilla, strawberry or chocolate. Sundaes: Soft serve ice cream smothered with either strawberry, 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 chocolate. Banana split: The classic treat is back by popular demand and is every bit as good as you remember it.
Photo by John Gardner
The classic Root Beer Float and a Turtle Sundae.
BERTHOUD DINING A & W Restaurant
120 Bunyan Ave. 532-2272
Brick Oven, The
269 Mountain Ave. 532-4747
Da Bean
434 Mountain Ave. 532-1451
Derby Grille
110 Bunyan Ave. 532-0986
Grandpa’s Cafe
239 Welch Ave. 532-2254
Lighthouse Café
250 Mountain Ave. 532-9886
Mi Cocina
400 Mountain Ave. 344-5022
Nonna Bella
335 Mountain Ave. 532-0224
New China Chan Restaurant 506 Welch Ave. 532-3895
Pizza Hut
821 Mountain Ave. 532-1111
Subway
307 Mountain Ave. 532-9818
Tito’s Mexican Grill 405 Fifth St. 532-5500
Whistle Stop Tavern, The 535 S. Third St. 988-9257
Page B4 September 26, 2013 Berthoud Weekly Surveyor
Chill out in Loveland L
pens. Your individual order is cooled oveland’s Chill Colorado quickly with a shot of liquid nitrogen Creamery puts a new spin on to the side of the bowl. ice cream. Store team leader Michele McNeil, Chris Yount Jones and her husband who’s been with the shop since before Ray Jones opened the ice cream shop it opened, says it takes some getting in June. But, this is no ordinary ice used to, referring to the cloud the cream store flash-freezing process creates. where someSurveyor A clear-glass divider allows the one scoops up Columnist whole process to be observed. Kids — the ice cream and some adults — stand near the tall or pulls a soft silver tank and watch their concoction serve handle. being made. Chill ColoYount Jones says the nitrogen is rado custom a novelty and a draw, but to succeed makes each “the ice cream has to taste right.” customer’s “Ice cream with a mission” is how order. Yount Jones sums up her new busiFirst, the customer must ness. A long-time employee of Group pick from 24 Publishing, she got the idea to do Bob flavors of ice something new while on one of the McDonnell cream, which company’s Lifetree mission advenvary seasontures. A trip to the Dominican Republic ally. Some that you will not find at most shops include made her realize she wanted to do something to “give back.” cinnamon, chai, salted caramel and She feels she is already doing that huckleberry. by providing jobs for her staff. Yount If you want to be adventuresome, Jones mentors them you can add “mix-ins” Chill Colorado Creamery is work skills and ethlike almonds, Butlocated at 1435 N. Cleveland ics. terfinger or Snickers Ave. in Loveland. Hours are pieces, peppermint or Using a local coffee coconut, to name a few. Sunday through Thursday supplier, Jackie’s from 1 to 9 p.m. and Friday The truly brave may Java, who goes to and Saturday from 1 to 10 want to try the cayCosta Rica for her p.m. coffee, is another way enne mix-in. the business gives Ice cream comes in small ($4), medium ($6) and large ($7) back locally. Eventually, the business owners sizes. A waffle cone costs $1 more. would like to give back by donating On a recent visit, 5-year-old profits to a worthy cause. Makena Cleveland was feasting on an Chill Colorado Creamery is more orange creamsicle with gummy bears than an ice cream store. It serves added. crepes, cold drinks and coffees. Another youthful ice cream eater, Yount Jones plans to expand the se9-year-old Caitlin Purcell liked her serving of white chocolate with added lection of flavors for the 13-inch crepes marshmallows. the store offers from five to 12. Once choices have been made, the The store features children’s play milk from a local dairy is poured into area and free wi-fi connection. a bowl, along with the flavoring and Their website is: sugar. That’s when the magic hapwww.chillcoloradocreamery.com
Photo by Bob McDonnell
CCC-3 Team leader Michele McNeal stands in the cloud produced by the liquid nitrogen.
Berthoud Weekly Surveyor September 26, 2013 Page B5
Infused — more than dessert By Becky Justice-Hemmann The 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 ingredients. 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
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Collins, Windsor and Loveland. When I went into the shop the yogurt flavors that were being featured 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 vanilla 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 Butterfinger. They even have gummies! The yogurt plus toppings are
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Photos by Becky Justice-Hemmann
Karlee Heavener and Cami Lamarito work at Infused in the Thompson Towne Center in Loveland. Behind them is just some of the toppings that can be added to the Infused yogurt. 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 Signature shake and the Peanut Butter Cup, which can be a meal replacement, if desired. You can also customize your shake.
Other features of the Infused products 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 970-6854454. Infused also has a Facebook page
Page B6 September 26, 2013 Berthoud Weekly Surveyor
Being sweet D
ana Brungardt, the owner of “B” Sweet Cupcakes, intended to be a teacher. Yet, even with a masters’ degree, she was only able Surveyor to find partColumnist time work in her field of choice. Instead of waiting for something to happen, Brungardt followed her passion for baking and became a business owner. Eli Downtown Hopkins Loveland has been home to “B” Sweet Cupcakes since Brungardt opened its doors in the spring of 2011. She actually 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 cupcakes 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. Fluffernutter, Pineapple Butter Cream, or Orange Cream Cheese are a few delectable frosting options that create an array of luscious treats. With lots of help from her mother, Sue, Brungardt tested flavors on family members, 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,” Brungardt 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
Adelita’s Fine Mexican Dining
Monday, Tuesday & Wednesday Order delicious Mexican food off our menu Thursday Evening Special: Hacienda Burrito Shrimp Tacos Chef’s Choice Friday & Saturday Evening Specials: Prime Rib - Blackened (Carne Negra) or Slow Roasted Seafood Enchiladas Deep Fried Walleye (14 oz.) Lightly Breaded, Blackened or Pan Fried Chef’s Choice
414 E. 6th St. • Loveland, Colo. • 970-669-9577
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 Saturdays. 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 wordof-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 Chocolate 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.
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
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 b.sweet.cupcakes@gmail.com www.bsweetcupcakes.com
Berthoud Weekly Surveyor September 26, 2013 Page B7
Grandma knew her desserts I
This recipe is adapted from the original which appears in “Best Recipes From the Backs of Boxes, Bottles, Cans and Jars” by Ceil Dyer. Easy Tart Cherry Pudding
Ingredients: ½ cup butter 1 cup sugar 1 cup flour 2 tsp. baking powder ¾ cup milk 1 can (14 to 16 oz.) red sour pitted n keeping with the theme of cherries this edition of Sa½ cup sugar for sprinvour, I have chosen a Surveyor kling dessert to share with you. Columnist Directions: It is a tart cherry pudding. Heat oven to 325 deThis recipe is an oldgrees. fashioned favorite, a verMelt butter in a 9-inch sion of which was printed square pan. Combine one on the labels of cans of cup of the sugar, flour, Stokely’s® Finest Red Sour baking powder and milk in Cherries over 50 years ago. a bowl to make batter. Mix Yes, this is the same deswell and pour batter over sert your mother or grandmelted butter; do not stir. mother served many years Pour or spoon undrained ago, and it’s just as tasty cherries over batter; again, Rudy today as it was then. do not stir. Sprinkle ½ cup Hemmann It is so easy to prepare sugar over cherries and that even children might bake for one hour. enjoy helping make it.
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.
Page B8 September 26, 2013 Berthoud Weekly Surveyor
$3 Margaritas Happy Hour 3-6 p.m. Tuesday – Saturday
970.669.2229 1120 N. Lincoln Ave., Loveland