Bonus episode? You read that right! Tap & Table is joined by Ascent Beverage and Jackson Hole Still Works for a chat about small independent spirit distribution. Producer Ryan made a small boo-boo in this episode, and if you can find it, leave a comment and let us know what you think it is. This episode is presented by Rasta Pasta, who just celebrated 15 years serving Colorado Springs. Visit https://www.realrastapasta.com to learn more or to check out their menu. To learn more about Jackson Hole Still Works, visit their website at https://www.jhstillworks.com Learn more about Ascent Beverage at http://ascentbeverage.com Special thanks to Four by Brother Luck for hosting us for this episode. Follow tap&table on Facebook: ⁠https://www.facebook.com/tapandtablepodcast⁠ Follow tap&table on Instagram: ⁠https://www.instagram.com/tapandtablepodcast⁠ About tap&table: tap&table is a comprehensive food and drink podcast for the Pikes Peak region presented by Matthew Schniper (Side Dish) and Ryan Hannigan (Focus on the Beer/Focal Pint). Combined, Matthew and Ryan have 30+ years experience covering food and beer here in Colorado Springs. Our aim is to elevate voices and ideas directly from the local service industry community with commentary, insight, guests and the TableStakes product-of-the-week segment. By default, each episode will be nomadic by nature, recording via pop-ups in various unique local spaces, to provide texture and ambiance from those environments.

This episode is presented by Goat Patch Brewing, a Side Dish Dozen member. Goat Patch Brewing is proud to play a large part in the community by providing Colorado Springs and the surrounding areas w ith masterfully crafted, balanced brews. The brewery features weekly recurring and special community festival-style events, as well as private event rentals, and yes, sometimes, even goats. Visit www.goatpatchbrewing.com or find them on social Media @goatpatchbrewing to keep up to date with all the fun happening at the Patch. In this episode of tap&table, co-hosts Ryan and Matthew descend on the Paragon Culinary School inside the Briarhurst in Manitou Springs to learn from Reverend Doctor Chef Victor Matthews. Subscribe, or die! Just kidding, but please subscribe? We're getting better, but still 85% of those who watch our episodes aren't subscribed, and it would mean the world to us if you'd like, subscribe and even hit the bell for notifications of our upcoming episodes! We have some amazing next guests lined up, so it means a lot that you've taken the time out of your day to watch/listen to our podcast. Follow tap&table on Facebook: ⁠https://www.facebook.com/tapandtablepodcast⁠ Follow tap&table on Instagram: ⁠https://www.instagram.com/tapandtablepodcast⁠ About tap&table: tap&table is a comprehensive food and drink podcast for the Pikes Peak region presented by Matthew Schniper (Side Dish) and Ryan Hannigan (Focus on the Beer/Focal Pint). Combined, Matthew and Ryan have 30+ years experience covering food and beer here in Colorado Springs. Our aim is to elevate voices and ideas directly from the local service industry community with commentary, insight, guests and the TableStakes product-of-the-week segment. By default, each episode will be nomadic by nature, recording via pop-ups in various unique local spaces, to provide texture and ambiance from those environments.

Welcome to Episode 14, where we visited Leaning Tree Micro-Farm in Fowler, Colorado to take a tour of the Colorado Scotch Bonnets operation and taste through various products that Jeff Cully and Cindy Olivarius produce at their commissary kitchen here in Colorado Springs. About Colorado Scotch Bonnets: At Colorado Scotch Bonnets, we believe that agriculture should be sustainable, ethical, and accessible to all. We are committed to promoting sustainable agriculture practices, protecting the environment, and improving food security. We believe that by working together, we can create a better future for our planet and everyone on it. Our field is run on driplines with minimal water usage compared to traditional irrigation crops. Peppers grown that do not sell fresh are dried for winter sales and for our own purposes during the off season-we will offer a variety here on the site as well-we try to not let anything go to waste! Tomatoes after the season go to the local food banks. Whether it be donating to a local charity food bank or to a local restaurant most of what is grown goes to a good use or cause! You can order your own peppers, spicy sauces, jams and more at the Saturday Bancroft Park Farmers Market in OCC, or at https://coloradoscotchbonnets.com Subscribe, or die! Just kidding, but please subscribe? We're getting better, but still 85% of those who watch our episodes aren't subscribed, and it would mean the world to us if you'd like, subscribe and even hit the bell for notifications of our upcoming episodes! We have some amazing next guests lined up, so it means a lot that you've taken the time out of your day to watch/listen to our podcast. Follow tap & table on Facebook: ⁠https://www.facebook.com/tapandtablepodcast⁠ Follow tap & table on Instagram: ⁠https://www.instagram.com/tapandtablepodcast⁠ About tap & table: tap&table is a comprehensive food and drink podcast for the Pikes Peak region presented by Matthew Schniper (Side Dish) and Ryan Hannigan (Focus on the Beer/Focal Pint). Combined, Matthew and Ryan have 30+ years experience covering food and beer here in Colorado Springs. Our aim is to elevate voices and ideas directly from the local service industry community with commentary, insight, guests and the TableStakes product-of-the-week segment. By default, each episode will be nomadic by nature, recording via pop-ups in various unique local spaces, to provide texture and ambiance from those environments.