CHEYENNE MOUNTAIN ZOO WINS “BEST OF SHOW” AT CHEF’S GALA
February 22, 2010 – Cheyenne Mountain Zoo’s Wild Things Catering and Chef Beau Green took coveted prizes home on Sunday evening, February 21, 2010 from the 25th Anniversary Chef’s Gala. The event, presented in the Rocky Mountain Ballroom of Broadmoor West, is a competition between the best of local chefs who are judged by a panel of chefs and culinary experts. The Gala is an annual fundraising event for the Colorado Springs Chorale. On Sunday evening, the presentation of the Chef’s Awards were facilitated by Teresa Farney, The Gazette Food Editor.
Chef Beau Green, from Wild Things Catering at Cheyenne Mountain Zoo, won the top prize for both “Entrees” and also won the “Best of Show” for his creation; wild boar tenderloin and bacon fig ragu with a garlic parsnip puree and sautéed Brussel sprouts. The winning dish will now be a featured addition to the Zoo’s catering menu. Chef Beau takes home $2,000 in prize money for his two outstanding wins. Wild Things Catering is the catering division of Service Systems Associates, the contracted caterer and concessioner for Cheyenne Mountain Zoo.
Chef Beau and his culinary staff can revel in the glory of the Chef’s Gala wins, but not for any extended period of time. He and his staff are busy preparing for the mid-March opening of the new Grizzly Grill restaurant, being constructed on Zoo grounds. The Grizzly Grill is the rebuild of the Zoo’s old café that once occupied the space now filled by the new food complex. Grizzly Grill’s innovative design now features abundant indoor air-conditioned seating and beautiful sunlit patios, a great place to relax and take a break from the journey around America’s mountain Zoo.
The menu has expanded to offer selections that guests might not expect to see in a Zoo setting, such as fresh salads, wraps, Asian rice bowls, pasta dishes, brick oven pizzas, a carving station with daily specials, hearty grilled items and delectable desserts. Diners will also enjoy Culinary Theatre as they watch their food selections being prepared fresh in front of them. The public grand opening of the new Grizzly Grill, under the culinary direction of Chef’s Gala winner Chef Beau Green and manager Todd Langfield is now scheduled for March 19.