It was a brief honeymoon period. After the flurry of excitement in May of welcoming only the fifth executive chef in The Broadmoor’s history and – poof – he’s gone.

Certified Master Chef Derin Moore left because of “philosophical differences on both sides,” says Lindsey Hafemeister, who is food and beverage marketing and spokesman for the resort.

On Aug. 13 at a Neyers Vineyards wine dinner at Summit, Moore introduced the meal by saying, “We are making some gentle changes to The Broadmoor. We will be modernizing the food program at The Broadmoor to better meet the needs of the changing customer. And making changes across the restaurant areas.”

Part of those changes included recruiting a baker and new executive sous chef from the Ritz-Carlton Naples in Naples, Fla., where Moore had last headed up the culinary team. David Codney, the new executive sous chef, will fill in for Moore while a search for a new executive chef takes place.

Other recent departures from the Broadmoor culinary team include: Greg Barnhill, executive chef for Charles Court; Timothy Baldwin, wine director for the resort; Randy Mikulas, executive pastry chef for banquets; and Remy Funfrock, executive pastry chef for restaurants.

Chef updates

Here are some news makers in the culinary scene:

Grape crush and festival

Matt Cookson wants your grapes. The winemaker at the Winery at Holy Cross Abbey, 3011 E. US Highway 50 in Cañon City, uses local grapes to create the area’s signature wine, Wild Cañon Harvest, in the Community Crush Program. If you grow grapes and would like to be part of the program bring a sample of 15-20 berries to have their sugars checked before they are harvested. The crew is available to check grapes 9 a.m.-noon Mondays-Fridays. Growers are paid $800 a ton, which is 40 cents per pound. The wine made from local grapes will be available before Thanksgiving.

The community crush leads up to the Harvest Fest at the winery Sept. 29 and 30. Free admission and parking. A limited release of Cookson’s Harvest Fest’s merlot and riesling will be available to buy. Enjoy food selections from local produce and cheeses to crepes, fajitas, roasted chilies and freshly baked breads. Call 719-276-5191 for more information about the local grape crush and the Harvest Fest.

New hours

Plum Delicous

For a couple more months this fall, pastry chef Alfred (Freddie) Hiltbrunner at the Edelweiss Restaurant, 34 E. Ramona Ave., will spoil us with his Italian plum cake. If you haven’t had the experience, let me just say it’s delicious: A not-too-sweet cake topped with a layer of marzipan and loaded with Colorado fresh Italian plum wedges. Call 633-2220.

Olive oil fans alert

According to Rick Petrocelli, owner of The Olive Tap, 906 Manitou Ave. in Manitou Springs, there was a rush on the limited supply of DeCarlo Extra Virgin Olive Oil and it was sold out in record time. He has another shipment for anyone who missed out on the first offering.

“We were able to get three cases in last week,” he said. “But this is still in limited supply and will absolutely be the last we will get until next year.”

Bakery and cooking classes open

Tabor Mountain Bakehouse, 1625 W. Uintah St., suite J will open at 10 a.m. Friday. Kristi Hayes, the owner of the gluten-free bakery, offers cooking classes in addition to baked goods. Angela Valencia, owner of Tinta De Toro cooking school, has joined Hayes at her bakery. She has added gluten-free options to her cooking classes too. Store hours are 10 a.m.-6 p.m. Tuesdays through Saturdays. Call 429-2302. Visit tabormountainbakehouse.com.

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Send tips about restaurant openings, closings, menu changes and food specials to teresa.farney@gazettedev.gazette.com, 636-0271, Twitter@tffoodie or FacebookTeresa Farney. Hear Farney’s “KVOR Table Talk” radio show noon to 1 p.m. Saturdays on 740 AM.