Colorado Springs, CO February 2025

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romance IS IN THE MOUNTAIN AIR

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Participate in Care and Share Food Bank’s Peanut Butter and Jelly Drive.

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DISCOVER OUR NEWEST WORK

Expertise, Experience, and Results— from a Local You Can Trust

As a Colorado Springs native with deep local expertise, Robin Chambon Kerr brings an insider’s perspective and a personal touch to every transaction. A top-producing agent licensed with Compass, Robin combines exceptional market knowledge with the powerful national reach of Compass’ industry-leading tools to deliver outstanding results for buyers and sellers alike.

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Your Guide to Colorado Springs’ Finest Properties.

A LITTLE LOVE

A FOUR-DAY TO PROCESS FOR OUR 109-LAYER DONUTS. BECAUSE NOTHING SAYS "I LOVE YOU" LIKE A DAD'S DONUT GRAB A DOZEN AND SHARE THE SWEETNESS.

Local Love

Pikes Peak. Garden of the Gods. United States Olympic and Paralympic Museum. Cheyenne Mountain Zoo. United States Air Force Academy. Thriving city. Small towns.

There is so much to love in the Pikes Peak region.

Type the words “Top 10 Attractions in Colorado Springs” into Google and about 100 attractions pop up. That doesn’t even count the local restaurants, shops, hiking, nearby skiing and everything else locals love about living here. It’s the perfect mix of natural beauty, tight-knit community and welcoming atmosphere that makes it feel like home.

Most of all, it’s the people. Some folks have lived here for decades; others just moved in last month—and somehow, it works. It's easy to feel like we're all part of something special in Colorado Springs.

Locals take pride in supporting small businesses and are always eager to share recommendations for the hidden (and not-so-hidden) gems around town.

This issue is dedicated to local love. Read on for some great stories about our great region.

Learn about a woman using fragrances from her garden to create small-batch perfumes and about a photographer who uses his camera to make people stop and reflect.

We have several stories about food this month. Read about:

• A local soup guide that will introduce you to a sampling of the various delicious options around our city

• A top-notch restaurant serving up contemporary American cuisine with western flair

• A farm-to-table meat market supplying high-quality meat to our community

• A new event venue in the region—an ice cream tasting room that also partners with other local businesses to offer savory bites and delightful drinks

Finally, we highlight a foundation that educates the public on how they can help support the preservation of wild horses here in Colorado and across the west.

Happy February from the team at Colorado Springs Lifestyle Magazine!

February 2025

PUBLISHER

Scott Barr | scott.barr@citylifestyle.com

MANAGING EDITOR

Stephanie Barr | stephanie.barr@citylifestyle.com

EDITOR

Ashley Hamershock ashley.hamershock@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Cara Bukacek | coloradosprings@citylifestyle.com

CONTRIBUTING WRITERS

Ashley Hamershock, Rochelle Reeder, Kristian DePue, Cara Bukacek

CONTRIBUTING PHOTOGRAPHERS

Sean Sheridan Photography, Wit & West, Blue Sky Photography, The Cloud Foundation, Ginger Kathrens, Arlenes Beans, La Baguette French Bistro, Shugas, Saigon Cafe, Paravicinis, Night Ramen, Ranch Foods Direct, Cowboy Star, Lolley's Tasting Room

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

CTO Ajay Krishnan

VP OF OPERATIONS Janeane Thompson

VP OF FRANCHISE DEVELOPMENT Erika Smiley

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Kelsey Ragain

QUALITY CONTROL SPECIALIST Megan Cagle

Proverbs 3:5-6

Art of DELICATE PERFUMERY

It is a labor of love.

Enfleurage is a time-honored process of capturing fragrance compounds using odorless fats and then extracting that fragrance by washing the fat with alcohol to retain the fragrance. This technique became well-known in 16th century France and is effective in extracting delicate fragrance compounds and capturing the scent of a living flower. The enfleurage method allows Whitney Swales, owner and perfumer at Wit & West Perfumes, to utilize her own garden to harvest and harness the fresh scent of a season.

OLFACTORY EDUCATION

Swales grew up in Colorado Springs and has always been drawn to fragrance. Her dad owned a British import shop when she was young, and she especially loved the apothecary section. They stocked Floris London Perfume, and Swales fell in love with the intoxicating scents as well as the history of the company and of fragrance itself. She became a collector of fragrance and

perfumes at a young age. After finding out a chemistry degree was not a requirement to become an independent perfumer, she earned a finance degree and eventually began studying perfumery with Mandy Aftel of Aftelier Perfumes and Charna Ethier of Providence Perfume Co. Aftel specializes in natural perfumes, collecting and curating scents from around the world. She has been recognized by Vanity Fair and Vogue for her work and has since written nine books on fragrance. Swales was entranced with the nuance of natural ingredients and felt she had finally found her calling. She proceeded to further educate herself through additional apprenticeships as well as taking classes at the Grasse Institute of Perfumery.

INDIE + ARTISAN PERFUMES

She found that there is an entire community of people who not only love fragrance but also collect it, some to a fanatical degree. The olfactory system is linked to memory and recall, and Swales was drawn

to the opportunity to lock a memory away in that system for later recall through something as seemingly simple as a scent. Although there are plenty of synthetic materials used to make perfumes, Swales was leaning toward indie and artisan perfumes as they are more niche. She embraced the challenge.

Today she can be found tending her own acre of garden space and using the blooms grown there as a base for her natural and botanically based perfumes. Her brand Wit & West is an amalgamation of her and her husband’s names and just like the name, she spends her days amalgamating small batches of scents in-house for her customers to enjoy.

SAMPLE SETS + PERSONALIZED SCENTS

She launched in 2021 with 10 fragrances and has now grown to offer three separate lines for a total of 16 perfumes and colognes. She sells mostly online, offering fragrance sample sets for those wanting to try out her artisanal amalgamations. The scent quiz helps customers narrow down their options, or for those who want to dive right in, there is a signature set that allows the purchaser to sample all 10 perfumes, as well as three colognes. Each sample bottle contains about 15 sprays, allowing the customer to fully experience the scent before committing to a full bottle.

For a more bespoke experience, Swales also offers a more personalized option where she will work with the customer in three phases to create a stylistically unique fragrance to capture a memory in time or to make one uniquely memorable. That formula is then placed on file to allow for refills.

Fragrance has long been used to lift the mood or as an accessory toward self-expression. With so many options, why smell like someone else?

Website: witandwest.com

Facebook + Instagram: @WitAndWest

“Creating a home environment that supports your well-being is true self care.”
Tricia Turk

THE POWER OF PHOTOGRAPHY

They say a picture is worth a thousand words.

For Sean Sheridan, that picture was watching a live U2 benefit concert in a devastated Sarajevo when only a few years earlier, the city had hosted the Olympic Games.

“How did this happen so quickly,” he thought to himself.

After college, Sheridan had landed a job working at Microsoft, marketing Bill Gates’ first book The Road Ahead . It was an exciting time in technology and Sheridan was excited to be using his Business Communication and Journalism degree for such an endeavor. Meanwhile, it was a contentious time on the other side of the world, and Sheridan watched history unfold as the people of the Balkans were devastated. He watched as his fellow humans underwent various hardships including blockades and being left without food, water, electricity or gas for upwards of months at a time.

GUT CHECK

It was a gut-check for him. “What am I doing here,” he thought, evaluating his impact on the world.

“I had just seen and experienced images that made me want to get out of my seat and foster massive change,” he explains.

Technology was doing amazing things in being able to bring those images to light for more people, but Sheridan was changed and could no longer sit on the sidelines. He desired to impact others for good, to bring hope in dire situations, and to use his skillset to arrest, inform and open the eyes of those around him to the history taking place in their midst.

So, he quit.

DOCUMENTING HUMAN STORIES

He picked up a camera and went to market himself in a way only a marketer knows how. He went looking for the experience that would get him where he knew he needed to be. “I didn’t start out working for Associated Press,” he chuckles. His first trip was to Kenya with World Vision–and he was offering his services for free. Working for a non-profit gave him the opportunity to fully immerse himself in the situation and “craft the story outside of the news scope,” he recalls. He goes on to explain how he was offered the opportunity to connect with fellow humans and hear their stories. It was the ability to build relationships with people in a powerful way, to truly see people in their present situation and as they were.

Sean Sheridan: Capturing Raw, Unguarded Human Emotion
Sheridan offers marketing opportunities through his company 4:Minute.Media as well as a gallery of images. Historic images that have been featured on CNN, USA Today, Food and Wine and in SMITHSONIAN to name a few, as well as images for purchase detailing some of the beauty he has experienced around the world.

Over the next few years, he was present in documenting the AIDS crisis around the world as well as the earthquake in Haiti. Sheridan recounts journalist Anderson Cooper giving an account of his time in Haiti, where Cooper recalls crossing the line between reporter and active member of the humanitarian movement. Sheridan says he relates to the sentiment, stating, “I couldn’t ignore what I was seeing and hearing.”

There is deep fulfillment in his voice as he recounts his experiences and the people he had the honor of meeting. He lays bare his heart for people in the way he recalls these experiences.

“We are far more alike than we are different,” he states poignantly. “We’re all just trying to carve out a decent existence.” He pauses, reflecting. “We are humans first; and that transcends politics, culture, religion or anything else.”

CAPTURING RAW EMOTION

He explains he feels fully himself when he is in these situations and vows that as long as he can pick up a camera, he hopes to be capturing images that cause people to stop and reflect on what is really going on and how they can use their time and talents for the utmost impact.

“I don’t leave an assignment until I feel I have captured the raw, unguarded human emotion,” he explains. “When people see my photographs, I hope they feel a weight and a depth there that is unusual.”

He knows from experience that “a single image can cause someone to redirect their lives,” and he invites readers to visit his website to interact further with his work.

Website: www.seansheridan.com

Facebook: @SPSheridan

Instagram: @TheSeanSheridan

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PHOTOGRAPHY BY RANCH FOODS DIRECT

CARNIVORE TREND FUELED BY PURSUIT OF HEALTHY LIFESTYLES

“BEEFING UP” FOR BETTER HEALTH

It’s been over a year since Edie Cooper Willhite went on the carnivore diet, and she’s never felt better.

“I’m kind of surprised that I stuck to it, but I was convinced by all the informational videos I’d seen. It made sense

A carnivore diet of strictly animal-based foods was first popularized in 2018 by Shawn Baker, an orthopedic surgeon who noticed it relieved joint pain and arthritis for many patients. But variations on low-carb-high-pro-

“WHEN YOU HAVE QUALITY MEAT, YOU DON’T EVER GET TIRED OF IT. YOU MIGHT AS WELL BE EATING CHOCOLATE.”

— EDIE COOPER WILLHITE

to me that meat was the proper human diet,” she explained. “These are real doctors, and they are seeing real results.”

Most of the referrals came to her from Mike Callicrate, owner of Ranch Foods Direct, a farm-to-table meat market with two locations in Colorado Springs.

Business has been steadily increasing at his stores this past year, with many customers choosing to eat high-quality meat and fewer carbohydrates to lose weight and improve their health.

“A growing number of doctors now consider metabolic health and lifestyle as the solution to common problems like obesity, diabetes, heart disease and cancer,” he said. “Word is spreading … about the flaws in our food system and all the highly processed foods that contain harmful ingredients like high fructose corn syrup and industrial seed oils.”

tein diets are nothing new. The popular Adkins diet, first introduced in the 1960s, was based on the ketogenic approach to eating, which was used as early as the 1920s to treat certain health conditions. A keto diet of low carbs and high fat triggers a metabolic state known as ketosis, during which the body derives energy from burning stored fat rather than glucose from carbs.

GOOD FAT, BAD FAT

More recently, bestselling science journalists played a role in bringing to light the troubled history of federal dietary guidelines and food pyramid recommendations. Two of the bestknown examples are Gary Taubes, author of Good Calories, Bad Calories, and Nina Teicholz, author of the Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet.

CONTINUED >

Their scrutiny of nutritional research over the past century revealed inconsistencies and conflicts of interest, with natural fats like butter and lard demonized in favor of industrially manufactured margarine, and grain-based foods questionably used as the base of the pyramid.

While there’s now greater awareness of the harm caused by excess sugar and the need to consume high-quality protein, healthy fat is an equally important part of the story, Callicrate said.

“I think that’s the one thing most lacking in our American diet,” he said. “Yes, protein is important. But optimal human health requires high-quality fat, because so many of the nutrients reside in the fat. It’s critical for digestion and a feeling of satiation. Too much of the fat in our diet now comes from ultra-processed seed oils, like soy and canola.”

These are crops that are often genetically modified and processed into oil using chemical extraction methods.

Callicrate, who raises his own livestock on the plains northeast of Colorado Springs, said his goal is to provide meat with good clean healthy fat.

“Healthy animal fat is a function of how the animals are raised and fed,” he said.

“If we’re worried about human health, we should also worry about animal health and well-being. The animals need to be well-fed, not necessarily grass-fed or grain-fed exclusively, but provided with adequate nutrition free of performance enhancing drugs.”

Properly grazed and managed livestock also benefit the environment, he noted.

“A cow on pasture can sequester up to four times the greenhouse gases she produces in methane,” he said. “For the health of our environment and the health of people, we need more cows and sheep

“INSTEAD OF TREATING MEAT LIKE A CONDIMENT, PEOPLE ARE REALIZING IT’S OKAY TO MAKE IT THE CENTERPIECE OF THEIR MEALS AGAIN.”

out on the landscape that can convert grass into human food, while enriching the soil with natural fertilizer and increased organic matter.”

Carnivorism isn’t so much a diet, he said, but rather a lifestyle that returns meat to its rightful place at the center of the plate.

“Instead of treating meat like a condiment, people are realizing it’s okay to make it the centerpiece of their meals again,” he said.

BEEF, BUTTER, BACON

Willhite said eating animal products exclusively hasn’t felt restrictive to her, or to her husband Dave, who is also on the diet.

“When you have quality meat, you don’t ever get tired of it,” she said. “You might as well be eating chocolate.”

Shopping at Ranch Foods Direct offers plenty of variety, with artisan butchers on-site at both stores and a wide selection of cuts ranging from heavily marbled steaks to freshly ground burgers, ribs, roasts and specialty items.

“The people there know me well; they know what meats I like,” she said. “They are very accommodating of special orders. It’s like family. Just a great atmosphere.”

BUSINESS INFO

Website: ranchfoodsdirect.com

Facebook + Instagram: @RanchFoodsDirect

WILD HORSES OF THE WEST

PHOTOGRAPHY BY THE CLOUD FOUNDATION & GINGER KATHRENS

A Dialogue with The Cloud Foundation’s Ginger Kathrens

Thirty years ago, Ginger Kathrens was perched on a remote spot in the Pryor Mountains, set up with a camera and a long lens that shot out like a cannon. From the corner of her eye, she noticed movement along a tree line, out of which came trotting a beautiful, feral Palomino with a newborn foal following close behind. Nearly white, Kathrens named the newborn Cloud. For years, Kathrens followed and documented Cloud, producing a film for PBS in 2001: Cloud: Wild Stallion of the Rockies. A sequel soon arrived after: Cloud’s Legacy: The Wild Stallion Returns.

THE CLOUD FOUNDATION

In addition to being an Emmy-winning documentarian, Kathrens is the founder and board chair of The Cloud Foundation, an organization named after the free-roaming white foal she first encountered 30 years ago. The nonprofit is headquartered in Colorado Springs and works to protect, preserve, and prevent the extinction of wild horses on ranges across the West. From Colorado to California, The Cloud Foundation works in regions of Oregon, Wyoming, Montana and elsewhere.

“We work to keep herds of wild horses in viable numbers—or grow them to viable numbers,” Kathrens says. “Some herds are really quite small, and you need to have around 150 horses for a viable herd. Maintaining herds in these numbers prevents inbreeding.”

A viable herd is a group of animals genetically diverse and healthy enough to survive and thrive. Inbreeding, and its lack of genetic variation, can lead to the loss of adaptive capacity. Small, isolated herds lose genetic diversity more quickly than larger populations.

“We’re determined to protect wild horses on public lands, especially isolated herds with unique characteristics and historical significance,” continues Kathrens. “We could lose these herds forever unless we fight for them.”

In addition to predators and daunting weather, over-management by humans is jeopardizing the future survival of wild horses, with competition from livestock ranchers being a primary cause.

“There's always been this push-pull between livestock producers and wild horses on public lands, because wild horses are grazers and compete with livestock for forage,” says Kathrens. “There's a lot of herds that have been zeroed out, and Colorado doesn't have very many herds left.”

FAMILY + FREEDOM

Kathrens stresses that family and freedom are vital to wild horses.

“Wild horses have family units called bands, and it's easy to anthropomorphize them,” she says. “It's hard not to use comparative or complimentary language when they have many characteristics of a human family, with a mother, father, youngsters and yearlings.”

The horses have personalities, too. Cloud was a dominant, confident and curious horse—and also fathered a female named Encore.

“Encore looks like Cloud; she's just a beautiful, pale Palomino,” says Kathrens. “Even though Cloud is no longer with us, she's certainly a wonderful memory of him. She's plucky like him. She's very strong-willed. Us girls out there on the range think she's pretty cool.”

Through The Cloud Foundation, Kathrens and her team work to educate the public on how they can help support the preservation of wild horses here in Colorado and across the West.

“In Colorado, herds have been cut down a lot in size,” says Kathrens. “It’s not as easy to witness wild horses, even compared to just a few years ago. It’s pretty wondrous to behold, to see wild horses running free. They are a symbol of freedom, and of our own freedom.”

Website: www.thecloudfoundation.org

Facebook + Instagram: @TheCloudFoundation

SPRING IS RIGHT AROUND THE CORNER

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Relieve Pain Sleep Better Stress Less

A Culturally Diverse Sampling of Soup Around Colorado Springs

Liquid Warmth, One Bowl at a Time

Fun fact: Every culture has its own, unique soup recipe. It is a universal dish that easily incorporates various culinary traditions, regional ingredients and spices, and unique cultural expressions. Many restaurants around Colorado Springs have delicious soup offerings. This soup guide will introduce you to a sampling of the various cultures represented here in our increasingly diverse city.

Sopa de Nuevo Mexico

Arlene’s Beans, located in Monument, has created soup that has people clamoring for a bowl. Offered in the fall and winter months, Arlene’s green chile beef stew is local fan favorite. Made with organic chuck ground beef, potatoes, New Mexican Hatch green chile, stewed tomatoes, onions, garlic, salt, black pepper and Arlene’s delicious spices, this hearty stew is sure to warm your bones. It is served with house pico de gallo and a flour or corn tortilla.

This New Mexico-inspired restaurant offers dine-in, take-out and delivery options. You may also find the green chile beef stew at Pikes Peak Brewing, as they often collaborate and order large batches to serve in their brewery. This soup is quite popular; follow Arlene’s Beans social media accounts to find out when it is ready and available.

Website: arlenesbeans.com

Instagram: @ArlenesBeansCO | Facebook: @ArlenesBeans

Soupe De France

Located in Old Colorado City, La Baguette French Bistro has been voted “Best French Restaurant in Colorado Springs” four years in a row by The Gazette’s Best of the Springs. One of the dishes they are known for is their Les Soupe a L’Onion Gratinee, a classic baked onion soup with melted Swiss cheese on a French baguette crouton float. More widely known as French onion soup, this bowl of liquid warmth is delicious in every language.

The origin of French onion soup can be traced back to ancient Rome. Onions were easy to grow and were a common ingredient in soups. The modern version of French onion soup was developed in the 18th century, where it became a popular dish at Parisian markets.

La Baguette French Bistro offers dine-in, carry out and catering. Their Les Soupe a L’Onion Gratinee is available on the lunch menu along with a rotating signature soup of the day. Be sure to grab some fresh baked breads and/or pastries!

Website: labaguettefrenchbistro.com

Instagram: @La_Baguette_COS | Facebook: @LaBaguetteCO

Sopa do Brazil

Shuga’s, located in downtown Colorado Springs, offers globally inspired menu items in a fun, eclectic atmosphere. One of their most beloved dishes is their spicy Brazilian coconut shrimp soup. This unique and comforting soup embodies Brazil with the flavors of shrimp, jalapeño, ginger, coconut milk, peanut, cilantro, lime and black sesame. It is offered in both cup and bowl portions. It is also included in Shuga’s Favorite Café Tray and All Together Now combination specials.

If you love found objects, upcycled ornamentation and tonguein-cheek décor, the vibe at Shuga’s is sure to please. They offer indoor dining as well as a whimsical outdoor patio that includes a heated yurt for the cold weather months. If you’re seeking an Instagrammable dining experience, you will find it here.

Website: https://www.shugas.com/

Instagram: @ShugasRestaurant | Facebook: @ShugasBar

Sup Cua Viet Nam

One of the most well-known Vietnamese dishes is pho. Pronounced “fuh” this soup begins with a protein or vegetable broth and spices like star anise, cloves, cinnamon, cardamom and coriander. Then, add a protein, noodles and fresh flavorful toppings such as Thai basil, lime, onion, jalapeno, cilantro, bean sprouts, as well as hoisin and sriracha sauce for additional flavor.

Saigon Café, located in the heart of downtown Colorado Springs, serves traditional, scratch-made pho with all the accoutrements. They offer a beef broth and a vegetable broth base with your choice of protein or vegetables over vermicelli noodles. They use locally sourced ingredients whenever possible and proudly support Ranch Foods Direct for the beef and marrow bones used in their rich beef broth.

They offer both dine-in and online ordering for take-out.

Website: www.saigoncafe.online Instagram: @SaigonCafe_COS | Facebook: @SaigonCafe

Zuppa D’Italia

Italian wedding soup is a traditional dish of Italy. Composed of humble ingredients like chicken, green vegetables like spinach, and noodles, it was a culinary staple of Italian peasants. Contrary to popular belief, Italian wedding soup is not served at weddings. The name wedding soup comes from the Italian words minestra maritata, which translate to married soup. The soup was named for the marrying together of ingredients in perfect harmony.

If you are looking to dive into a comforting bowl of Italian wedding soup, head to Old Colorado City to dine at award-winning Paravicini’s. Owned by Head Chef Franco Pisani, this Italian eatery serves up authentic Italian wedding soup on their lunch and dinner menus. Their version features chicken broth, spinach, baby meatballs and pasta.

Paravicini’s offers indoor and outdoor dining options as well as take-out. They are also able to accommodate large parties.

Website: www.paravicinis.com Facebook + Instagram: @Paravicinis

Nihon no Supu

Originated in China, ramen was introduced to Japan in 1859 when a Chinese ambassador introduced the dish to the Japanese emperor. Ramen became a Japanese dietary mainstay because it was very affordable and filling. Over the twentieth century, ramen became a cultural icon for Japan and has now gained international admiration.

Night Ramen, located in downtown Colorado Springs, opened their doors in the summer of 2024. Gaining instant popularity on the local food scene, they offer several versions of ramen. The menu features a variety of protein and vegetable-based broths with curated ingredients to highlight authentic Japanese flavors.

This hip spot is all over social media for their beautiful dishes as well as their stunning décor. They offer both indoor and outdoor dining as well as take-out.

Website: nightramen.com | Instagram: @Night_Ramen_

An Ice Cream Tasting Room!

LOLLEY’S TASTING ROOM:

ICE CREAM, BITES, BOOZE + FUN

Chances are, you have been to a wine tasting room, a beer tasting room or a spirits tasting room. Perhaps even a cheese tasting room.

But… Have you ever been to an ice cream tasting room?

Situated just down the street from the beloved Lolley’s Ice Cream in historic downtown Monument, Lolley’s Tasting Room is bringing something new to the region. The venue can accommodate up to 75 people—perfect for corporate events, birthdays parties, anniversaries, wedding or baby showers and other events.

INDOOR + OUTDOOR EVENT SPACE

Think upscale quaint, with a splash of whimsy—a perfect addition to Monument’s charming collection of shops and eateries.

The building is easy to spot: navy blue trimmed in crisp white. The interior features beautiful wood floors and a clean look with black accents. Back toward the kitchen sits the ice cream counter. The room is versatile and easy to reconfigure based on the event.

“We’re kind of a flex space,” says Shelley Sapp, who owns Lolley's with her husband, Dustin.

Hang a right onto the enclosed patio, complete with robust heaters and glass garage-style doors that can be opened or closed, depending on the weather.  Relax at tables, on couches or at a counter running the length of the space. Visit or grab one of the many games just waiting on a shelf: Yahtzee, Uno, Connect 4 and others. Or venture out to the fenced yard to play yard games—a space similar to the one across the street at the original ice cream shop.

“I wanted a place we could have outdoor games,” Sapp says. “We just wanted a fun place. Everybody likes cornhole. Everybody likes ice cream.”

“I wanted a place we could have outdoor games. We just wanted a fun place. Everybody likes cornhole. Everybody likes ice cream.”

FOOD + DRINK

Let’s start with the star of the show: the preservative-free, handcrafted-on-site ice cream.

“We pasteurize everything on site,” Sapp says, cracking the door for a peek into the kitchen. It takes four days to turn milk into ice cream, including six hours to pasteurize a batch.

Mix-ins are made from scratch and everything is gluten-free—an easy decision because Sapp’s husband and daughter both have Celiac Disease, an illness caused by an immune reaction to consuming even miniscule amounts of wheat, barley or rye.

“It was so sad when the rest of us go into an ice cream shop and they (her daughter and husband) only have a choice of one sorbet,” Sapp says.

So, they started making gluten-free ice cream at home. When friends came over, they raved about it. The Sapps opened Lolley’s Ice Cream in 2021. These days, they offer at least 16 flavors including their Strawberry’s My Jam, Cocoa Coconut and their signature Graham Slam. Lolley’s Ice Cream also offers various other gluten-free treats, including cookies, brownies, mini bundt cakes, macarons and more.

All party and event packages at the tasting room include ice cream. Need savory bites or drinks? No problem. Lolley’s has partnered with local restaurants for everything from an appetizer bar to a buffet-style meal and Peak Beverage for full bar services, upon request.

The tasting room also hosts its own public events—check the website for details.

Websites: lolleystastingroom.com  |  lolleys.com Facebook + Instagram: @LolleysTastingRoom  |  @LolleysIceCream

Contemporary American Cuisine with Western Flair

Cowboy Star: Hand-Cut Steaks, Extensive Wine List + Much More

Five miles north of downtown Colorado Springs—within University Village Colorado—a fine-dining space with rustic touches, industrial elements, Old West accents and indoor fire pits can be found. The interior ambiance provides a refined yet laid-back atmosphere perfect for private parties and special occasions. The restaurant—rounded out with a butcher shop— serves hand cut steaks, along with an extensive wine list and much more to the locals and visitors who walk through their door.

Nick Ryder, Cowboy Star Restaurant & Butcher Shop’s chef de cuisine, began cooking at a young age, with influences from Upstate New York and Maine. After enrolling at the University of Maine with a focus on accounting, he quickly realized that path was not what he wanted to pursue. Pivoting, Ryder moved to Portland, Maine, and began washing dishes at The Grill Room & Bar for prolific restaurateur Harding Lee Smith.

FROM MAINE TO COLORADO

“During my time in Portland, I worked under gifted chefs who'd been classically

trained at the Culinary Institute of America, New England Culinary Institute, Johnson & Wales and Le Cordon Bleu,” says Ryder. “The vast amount of owner-operator establishments made Portland a premium place for me to cut my teeth in the culinary world.”

Moving up within Maine’s food & beverage scene, Ryder’s time in Portland was not only very influential in his vocational development but also in his personal life. He met his wife while serving as a sous chef. She was a bar manager and a frontof-house lead—a restaurant romance. Eventually, the two moved to the region under America’s Mountain.

“I’ve been at Cowboy Star since joining the team in 2018 as their lead butcher,” says Ryder. “My title and position has changed from butcher to sous chef and now I’m Cowboy Star’s chef de cuisine.”

HEIRLOOM RECIPES

Cowboy Star’s kitchen creations are influenced by American heirloom recipes, highlighting local sourcing. The menu features the finest selection of natural products

“We

hope to provide a space for people to unplug and enjoy the experience of a great meal with exemplary hospitality."

of the nation while committed to supporting neighborhood farmers and producers. Cowboy Star’s menu maintains quality and consistency with perennial mainstays, but also serves seasonal dishes and enticing updates.

“We have recently put on a Berkshire pork chop and updated our fan favorite crab cakes with a new composition perfect for the winter months,” Ryder says. “Our Loch Duart salmon is now being served with a meunière sauce with butter roasted celery root and polenta. The rich brown butter, garlic and celery root is finished with lemon juice and pairs beautifully with the Atlantic salmon.”

Their most popular cuts of steak are the filet mignon and ribeye, with the dry aged bone-in rib chop and porterhouse being close contenders. And all the beef available on Cowboy Star’s menu can be purchased in their butcher shop for family-favorite recipes at home.

Ryder confesses that it’s becoming less and less of a secret that Cowboy Star has a highly praised happy hour.

PERSONAL FAVORITES

When asked for some of his personal favorites, Ryder professes his love for the bar menu’s shrimp and potatoes bravas.

“The crispy potatoes are doused in the garlic butter that the shrimp is cooked in, and served with a Calabrian chili aioli,” he says. “Also, having spent many years in Maine, I have an affinity for oysters, and ours are always outstanding.”

“We have a charcuterie board that we rotate meats and cheeses on, some meats are sourced and some are made in-house,” continues Ryder. “This is a unique outlet for the butcher shop to feature some great offerings, and we always source domestic cheeses from all across the country. I’d call it a must-try on our menu.”

Cowboy Star’s beverage offerings are curated to complement their steaks and seafood. From the whiskey selection to craft cocktails to the fine wine list selected by in-house sommeliers, there is something for everyone—even an off-menu request or non-alcoholic substitution.

“Here, we hope to provide a space for people to unplug and enjoy the experience of a great meal with exemplary hospitality,” concludes Ryder. “Whether they come in for a burger after work or a wedding anniversary, our goal at Cowboy Star is to provide excellence in food, beverage and service.”

Website: www.cowboystarcs.com | Facebook + Instagram: @CowboyStarCS

DR. HALL

L O V E A T F I R S T B I T E

Celebrate your love this Valentine's Day with delicious and beautifully handcrafted Decorated Bundt Cakes, Bundtinis® and Bundtlet Towers from our special Valentine's Day collection.

A SALAD REC IPE TO LOV E

A GORGEOUS, FRESH AND SIMPLE DISH

PEAR, PROSCIUTTO,

Burrata Salad

INGREDIENTS

• Ripe Pear

• Prosciutto

• Burrata

• Lemon Zest

• Extra Virgin Olive Oil

• Dried Figs

• Red Pepper Flakes

DIRECTIONS

1. Slice the ripe pear into thin slices.

2. Arrange pear slices on a plate, creating a base for the salad.

3. Nestle slices of prosciutto in-between pear slices, a perfect combo of sweet and savory.

4. Tear the burrata into bite-sized pieces and scatter them over the salad adding a velvety creaminess to the ensemble.

5. Grate fresh lemon zest over the entire salad, infusing it with citrus flavor.

6. Top with fresh basil, figs and pepper flakes.

7. Finish by generously drizzling extra virgin olive oil over the salad, creating a silky texture that ties it all together.

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events

A SELECTION OF UPCOMING LOCAL EVENTS

VARIOUS SHOWS THROUGHOUT THE MONTH

The Heart Sellers

ENT Center for the Arts

Thanksgiving dinner looms over a grocery store in 1970s America, when Luna and Jane, immigrants from The Philippines and Korea and both medical student wives, strike up a conversation over matching coats and matching challenges. With a frozen turkey in the oven, the two women bond over disco, Disneyland, and the drive to make a home. This Colorado premiere connects across barriers and against all odds. entcenterforthearts.org/events/heart-sellers-theatreworks

FEBRUARY 1ST

Martini Shot

Stargazers Theater | 7:00 PM

A six-piece, horn-infused party band hailing from Southern Colorado. With four original projects under their belt, they draw inspiration from artists like Barenaked Ladies, Reel Big Fish and Foo Fighters. Their high-energy covers reimagine popular hits with catchy horn riffs, giving them the signature “Martini Shot flavor.” Martini Shot has shared the stage with Eddie Money, Blue Öyster Cult, Foghat, Firefall and Pure Prairie League. stargazerstheatre.com/product/martini-shot-feb-1

FEBRUARY 1ST

Love Yourself First - Sound Bath

Singing Bowls of the Rockies, 76 S. Sierra Madre, Suite C | 7:00 PM

Reconnect with the most important relationship in your life—the one you have with yourself. This gentle, heart-centered sound bath invites you to rest, reflect, and renew your sense of self-compassion. With a soothing symphony of singing bowls, chimes, and calming tones, you’ll be guided into a deeply restorative state where it’s safe to let go of judgment, release tension, and welcome unconditional self-love. singingbowlsoftherockies.com/event-details/love-yourself-first-sound-bath

FEBRUARY 9TH

Colorado College Men's Basketball

Reid Arena | 3:00 PM

Colorado College Men’s Basketball versus The University of Dallas. Get ready for an exciting night of college basketball! Join us at Reid Arena as your Colorado College Tigers take on the University of Dallas in what promises to be an intense showdown. Bring your friends, family, and team spirit to cheer on the Tigers as they defend their home court! cctigers.com

FEBRUARY 11TH

Lyle Lovett & His Acoustic Group

Pikes Peak Center | 7:30 PM

A singer, composer and actor, Lyle Lovett has broadened the definition of American music in a career that spans 14 albums. The Texas-based musician fuses elements of country, swing, jazz, folk, gospel and blues in a convention-defying manner that breaks down barriers. Lovett's live performances show the diversity of his influences, making him one of the most compelling and captivating musicians in popular music. axs.com/events/592286/lyle-lovett-and-his-acoustic-group-tickets

FEBRUARY 12TH

Gluten Free: Pie Crust & Double Chocolate Pie

Gather Food Studio | 5:30 PM

Learn how to make a gluten-free pie crust that you can actually get out in one piece. Then make dark chocolate filling and top it with white chocolate whipped cream. Work in groups of two, but make your own pie to take home. *Note: While this class is gluten free, Gather is not a gluten free facility.  gatherfoodstudio.com/products/weds-feb-12-gluten-free-pie-crust-double-chocolate-pie

FEBRUARY 15TH

Air Force vs. Army Hockey

Cadet Ice Arena | 7:05 PM

Head to USAFA to see the Air Force Falcons take on Army at the Cadet Ice Arena. Saturday at 7:05 pm and Sunday at 5:05 pm. goairforcefalcons.evenue.net/events/HSG

FEBRUARY 18TH

Australia and New Zealand Wines

UVA Wine Bar | 6:30 PM

Australia is renowned for its Shiraz and Cabernet Sauvignon, producing full-bodied, ripe wines often enjoyed for their fruit-forward character. New Zealand, on the other hand, is celebrated for its Sauvignon Blanc, known for its vibrant acidity and herbaceous notes. Both countries boast diverse wine regions and styles, offering a wide range of excellent wines. Welcome wine followed by 3 courses, paired with wine. uvawinebarcos.com

FEBRUARY 22ND

Acoustic Eidolon

Glen Eyrie | 4:00 PM

Acoustic Eidolon, featuring Joe Scott on double neck guitjo and Hannah Alkire on cello are from Colorado and have graced stages throughout the US, Europe, Australia and Canada. With eleven CDs and a DVD, these masterful artists continue to captivate audiences throughout the world with their signature “new acoustic” sound and boundless possibilities in blending Celtic, Americana, World & Flamenco musical influences. gleneyrie.org/our-event/acoustic-eidolon

FEBRUARY 26TH

2025 U.S. Synchronized Skating Championships

Broadmoor World Arena | 8:00 AM

Watch 90 of the best synchronized skating teams in the nation compete for gold Feb. 26 - March 1. Featuring reigning world silver medalists, the Haydenettes, and reigning World Junior bronze medalists, Skyliners, the U.S. Synchronized Skating Championships are the pinnacle event for synchronized skating in the United States. This event will also serve as the final U.S. qualifier for the 2025 World Championship Team. broadmoorworldarena.com/events/detail/synchro2025

FEBRUARY 26TH

Wine Festival of Colorado Springs

Various Locations | 5:30 PM

Buy your tickets for the 33rd annual Wine Festival of Colorado Springs. This event runs from Feb. 26-March 1 at venues across the city including ICONS, The United States Olympic and Paralympic Museum, The Warehouse and The Broadmoor. This year, the event will highlight wines of the California Central Coast. Proceeds benefit the Colorado Springs Conservatory. winefestivalofcoloradosprings.com

FEBRUARY 27TH

Jeff Allen

Phil Long Music Hall at Bourbon Brothers | 7:00 PM

Jeff Allen’s rapid-fire, clean comedy about marriage and family life has made him a favorite with audiences of all ages. His five Dry Bar Comedy specials have racked up nearly a billion views, and he's appeared on major platforms like America’s Got Talent, Netflix, Amazon and Showtime. But Jeff isn’t just about laughs—his personal journey of recovery and redemption adds depth to his comedy.  phillongmusichall.yapsody.com/event/index/832375/comedy-night-with-jeff-allen

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