PPCC shows off culinary graduates with dinner

Last week, Pikes Peak Community College flashed some bling by showing off the skills of some well-known kitchen graduates at its Taste of PPCC media dinner at 2South Food + Wine Bar. The college sought to highlight its culinary program, which, led by chair Michael Paradiso, has fed talented chefs straight into the Springs’ pipeline for years.

Joined by representatives of the Colorado Springs Gazette, the Colorado Springs Independent, Springs magazine and the Colorado Springs Business Journal, the Food Report enjoyed the comestible stylings of chefs Bobby Couch (Green Line Grill, Whistle Pig Brewing Co.), Supansa Banker (2South), Ana Couch (Whistle Pig) and sommelier Charles Wear (Whistle Pig), along with mobile fare from fellow PPCC graduates Maylen Gaspar (Gypsy Pizza), Tara Bauer (That Truck) and Liz Rosenbaum (Her Story Cafe).

Over rotating courses like roasted duck with a pepper-berry demi glace, or cedar-plank salmon underneath a mango relish, PPCC sought to put a spotlight on some pretty kicking skills. Alongside, Wear dropped compelling wine pairings throughout the night like Bodega GarzónGran Passione Veneto Rosso and Esporão verdelho.

Other alumni, not present that night, include chef Nathan Dirnberger (formerly Nosh, now executive chef at Colorado Springs School District 11) and Andres Velez of Piglatin Food TruckCulinary attendees are scattered across the city, as this in-progress graphic shows. The college hopes more will visit the Taste of PPCC site and enter their own information:

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Says Bobby of his time at PPCC: “ I found it to be a very resourceful of community of chefs that have been in and around the [community].” Others echoed the useful knowledge they gained about front- and back-of-the-house operations, and the connections that could be made.

Now eat with your eyes:

Pizza from PPCC culinary graduate Maylen Gaspar of Gypsy Pizzeria. Gaspar completed all four culinary degrees.
Pizza from PPCC culinary graduate Maylen Gaspar of Gypsy Pizzeria. Gaspar completed all four culinary degrees.
The vegan Southwest Veggie Burger from Tara Bauer's That Truck.
The vegan Southwest Veggie Burger from Tara Bauer’s That Truck.
The eats.
The eats.
Greta Garbanzo Bang Soup from Liz Rosenbaum's Her Story Cafe, the name a comment on 'history' or 'his-story.'
Greta Garbanzo Bang Soup from Liz Rosenbaum’s Her Story Cafe, the name a comment on ‘history’ or ‘his-story.’

 

Cedar plank salmon with mango relish from 2South chef Supansa Banker.
Cedar plank salmon with mango relish from 2South chef Supansa Banker.
Clowning in the kitchen, from left: Ana Couch, Supansa Banker, unknown cook, and Whistle Pig sommelier Charles Wear (in orange).
Clowning in the kitchen, from left: Ana Couch, Supansa Banker, unknown cook, and Whistle Pig sommelier Charles Wear (in orange).
Roasted duck wtih pepper-berry demi glace and a cilantro pomme frite 'window' from Greenline Grill chef Bobby Couch.
Roasted duck with pepper-berry demi glace and a cilantro pomme frite ‘window’ from Green Line Grill chef Bobby Couch.
Smoked wild boar with brown-butter foam and posole applesauce from Couch.
Smoked wild boar with brown-butter foam and posole applesauce from Couch.
Wear pouring one out, with 2South owner Jerry Paulison in the background.
Wear pouring one out, with 2South owner Jerry Paulison in the background.
Banker's braised beef cheeks over hours-old pappardelle pasta.
Banker’s braised beef cheeks over hours-old pappardelle pasta.
Chocolate Decadence Cake from pastry chef Ana Couch.
Chocolate Decadence Cake from pastry chef Ana Couch.
The crew. From left: Maylen Gaspar, Supansa Banker, Charles Wear, Ana Couch and husband Bobby Couch.
The crew. From left: Maylen Gaspar, Supansa Banker, Charles Wear, Ana Couch and husband Bobby Couch.

[Images: Dionne Roberts]

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