Popup menu for tonight @streeteats

Next pop up dinner is officially on sale...Saturday November 16th @ 6pm

My version of thanksgiving will pay homage to my favorite holiday and also play around with some not so classic dishes.  Make sure to purchase tickets because they sell quickly and it's first come first serve. 

Tickets can be purchased at the following link:  http://turkeypopup.eventbrite.com

Pumpkin cheesecake with date syrup, scorpion chile, pickled berries

Pumpkin Cheesecake Beginnings -Fall Flavors

Weekly Tasting Seats Menu

Here is the menu for our Tasting Seats available this week Friday, Saturday, and Monday evenings. We only have 10 seats available each night for this experience so please don't hesitate, last weekend sold out all three evenings. We will still be offering our Street Eats Pub menu which features some crazy bar food but the tasting menu is exclusive to reservations only. Please call or email to reserve your seats and confirm availability. Our Tasting Seats are the perfect choice for date night, impress some clients, or simply eat an amazing meal for a reasonable price. Next week will feature a brand new menu so keep an eye out for that and our next pop up dinner for November, "Gobble Gobble".

I
Bacon Dashi with Kaffir Lime and Tempura Pork Belly

 

II

Roasted Bone Marrow with Braised Oxtail and Toast Points

III

Duck Head to Tail

Cold Smoked Duck Breast with Duck Confit Arancini, Black Tea Duck Egg, and Crispy Duck Feet

IV

Scorpion Chile Pumpkin Cheesecake with Date Syrup and Gingerbread

$35 per person @ Brother Luck Street Eats

Seating begins @ 6pm Friday, Saturday, and Monday Nights

Email or Call to reserve your space and confirm availability

Brother Luck Street Eats is offically open!!!

After a crazy weekend of opening up our restaurant concept, we are officially on the door.  Make sure to stay tuned to see our weekly tasting menus inspired by the seasons or stop in to grab a bite from our Street Eats Pub Menu which offers some crazy things like chicken and waffle wings or bacon jam burgers.  26 S. Wahsatch, Colorado Springs, CO 80903

Torpedo Farms suckling pig

Fresh pig from Torpedo Farms in Pueblo, Co arrived today. Looks delicious and is now curing in salt, sugar, orange, chili flake, cilantro, and five spice for the next few days.

Colorado Porcini Mushrooms

Grilled porcinis for a salad to top my elk meatloaf. I love mushroom season in the Rockies....

Chanterelles

These just magically popped up on my desk after one of our mushroom hunters foraged them in the woods. Delicioso!!!

Next Pop Up Dinner - 7 sins 7 courses

"2 Piece and a Biscuit" - Buttermilk Fried Quail, Garlic Chive Cheddar Biscuit, Saffron Honey, Smoked Maple Syrup

Wild Boar Three Ways

Arctic Char with Gravlox, Tomatoes, and Pickles

Tomato Watermelon Salad with Pumpkin Seeds and Duck Prosciutto

Rocky Ford Cantaloupe with Pancetta, Fresh Ricotta, Balsamic Cube, Fried Sage, Lemon Gel, Bread Tuile, Baby Heirloom Tomatoes

Welcome back????

With all the social media becoming part of our daily routine, it makes it tough to actually go back to blogging.  I know that most of you who actually read this are like really, what is twitter or instagram????   Well here we go and I promise to keep this thing updated until I get really busy in the kitchen or disregard the constant reminder that I need to not hold on to all my emotions.....So what has chef Brother Luck been up to in the last few months.  I've been working on some pretty cool pop up dinners around town that are baddass.  The last one was a Willy Wonka theme and I would really like to take a second crack at that one to enhance everything we tried on the first one.  Just rolled out a new menu at the Craftwood Inn for the summer season and I'm enjoying the responses from our guests....Who knew goat would be such a successful dish and boy do I like breaking them boys down with my new butcher knife.  Trying to figure out which direction my career will take me since I'm extremely tired of moving around the country and we've finally settled down back in our Colorado home.  My cooking classes have been on hold since I have no time to actually make them happen but my golf game is getting pretty good.  Interviewed for a really amazing position at a resort that I spent many years building the culinary program and realized that it wasn't meant to be. Working on some really cool stuff in the upcoming months but still not quite there to begin the gossiping.  The storybook dinner has been on the discussion table and I'm hoping to partner up with some local chefs and do some really amazing food. Oh yeah, I also applied for a cooking program that I had no intention of following through on until the man upstairs said "Do Work Son" (paraphrasing).....I guess until the next early morning rant, I will continue posting pictures of some of the food I've been creating for all those who still check this blog out.

Love, Peace, and Chicken Grease
Brother Luck

Willy Wonka Menu

Next Pop Up Dinner Theme - Willy Wonka

Pictures from the Street Eats Pop Up Dinner

Sockeye Salmon Potato Chips

Bacon Chipotle Popcorn

Live Service

Local Beer Cocktails

Pork Belly Tacos

Octopus Skewers

Green Chile Pizza

Chicken and Waffles

Bone Marrow Tator Tots

Pork Belly Tacos

Almond Gazpacho Shots

Buffalo Corn Dogs

Cotton Candy and Cardamom

Beef Short Rib Hot and Sour

Local Beer Martinis

crEATe719 Kitchen Presents a "Pop-Up Restaurant" - June 23rd @ Triple Nickel Tavern

Tickets are on sale now and can be purchased online: http://create719.eventbrite.com/#

Kangaroo Steaks, Gratinee Potatoes, Strawberry Barbecue, Bleu Cheese, Tabasco Candied Walnuts, Watermelon

Ostrich, Beet Paint, Bok Choy, Fingerlings Confit, Red Wine Butter, Pickled Mustard Seeds

Scallop, Durango Bass, Cauliflower Puree, Chorizo Vinaigtette, Pea Tendrils, Scarlet Runner Beans, Smoked Almonds, Charred Lemon

Hand Pulled Mozzarella, Fried Cheese Curd, Lemon Creme Fraiche, Beets, Mache, Brown Butter

Second course for the wine dinner tomorrow night

Jumping Good Goat Panna Cotta, Lemon Verbena Praline, Extra Virgin Olive Oil

Here is the first course for our Selby Wine Dinner this weekend.  #soldout #60ppl #craftwood

Amuse Bouche: Caramelized Banana, White Chocolate Vinaigrette, Bacon

Coffee Infused Duck Breast, Saffron Dirty Rice, Kumquat Gastrique, Pickled Garlic Clove, Powdered Lemon Oil

Amuse Bouche: Banana Foie Mousse, Chicken Crackling, Brown Butter, Salt

Grilled Pork Tenderloin, Tomato Jam, Whipped Parsnips, Upland Cress, Dehydrated Capers

Main course from the wine dinner tonight....

House made pork grinds for amuse tonight

Red Wine Poached Cherries with Aerated Sweet Potato and Colorado Goat Cheese

Amuse: Tumeric poached pear w/ lemon verbana bacon dust

This dust is probably the coolest things I've made this year and it keeps getting used on so many different dishes.  It started with a basic praline, adding bacon bits, and chilling in the freezer.  Once the praline was solid, I pulverized in a coffee grinder with some dried lemon verbena from our garden.  The mixture was then sifted and stored in a plastic container.

Smoked Buffalo Sausage, Rabbit Ravioli, Chevre Aebleskiver, Caramelized Root Vegetables, Red Wine Cherries, Pickled Mustard Seeds,

Here is our featured entree tonight at craftwood inn

Slow braised rabbit, parsley butter, mashed saffron turnips, grilled carrots, lemon verbena bacon dust, caraway almonds