Colorado Springs food truck expanding food service offerings | Table Talk
Morgan Bryson, owner of Tossed food truck, which features a menu of salad combinations and other healthy foods, paused the truck schedule last winter when she was offered an opportunity to be one of the incubator restaurants in The Well food hall. This year she is going to return to the truck schedule and add some new options for customers to enjoy her food.
“We want to focus on the food truck, meal prep and catering,” she said. “The Well was a great opportunity to gain exposure for the brand, but our contract ended in December and it was time to move on. My mission is to bring thoughtfully crafted and delicious foods to as many people as I can.”
She’s got the catering work nailed. We caught up with Bryson at a recent grand opening party for Monumental Med Spa in Monument. Bryson, who catered the event, had pulled out all the stops with beautifully arranged tables ladened with delicious fresh salads, charcuterie and desserts.
You can find Tossed food truck at local events and breweries. Visit tossedfoodtruck.com for a schedule of the stops, catering information and the meal prep program. There is a pop-up event scheduled for a plated Valentine’s aphrodisiac-themed beer dinner at Pikes Peak Brewing, 1756 Lake Woodmoor Drive, Monument, 6 p.m. Feb. 14. For $90 (plus tax and tip) you get four courses paired with beer. Reservations are limited. Visit tinyurl.com/5n7hvpu9.
As for the Tossed meal prep, “I do a constantly rotating meal prep menu,” Bryson said. “So, I don’t post it on social media until the week of when it will be offered.”
Typically, her menu includes a lineup of international-themed salads and wraps. Orders need to be placed a day ahead of pickup. Visit facebook.com/TossedFoodTruck for meal prep specials and menus.
Wine classes
Vine & Wheel, 616 S. Tejon St., is offering twice-monthly wine classes taught by husband and wife Trystan and Ashley Brown, who are both level 3 sommeliers.
Vine & Wheel wine bar is offering twice-monthly wine tasting classes.
Trystan is from Sydney, Australia, where he studied for a bachelor’s of wine science through Charles Sturt University. They both earned their wine certification through Wine and Spirit Education Trust (WSET). Trystan did his training in Australia and Ashley completed her certification through Napa Valley Wine Academy in California.
The first two classes in January were held on the second and third Monday evenings. The first class, Wine 101 Master Class, was an introductory class and the second class, Wine 102 Master Class, was more advanced.
“We are still working out the schedule,” Ashley said in an email. “The first class will continue; however, we are thinking of changing the focus of the 102 class. We are looking at running a country series, looking at wines from different areas. Also, looking at a premium wine class and tastings and a variety master class looking at the same variety from different areas. We’d like to run a WSET level 1 class for those looking to get accreditation for wine.”
Classes cost $44 per three-hour session and currently are on the second and third Mondays of the month at 6 p.m. At each class there are six wines tasted and a charcuterie board is served. Wines on the tasting menus for the classes can be purchased the evening of the classes with a 40% discount. Hours for the wine bar are 4-10 p.m. Wednesdays and Thursdays, 4-11 p.m. Fridays, 2-11 p.m. Saturdays and 2 -10 p.m. Sundays. Details: 719-266-2140, vineandwheel.com.
Fat Tuesday
Grab your beads, crank up the zydeco and get ready for Mardi Gras. And here is a place to get the party going: Avenue 19, 19 N. Tejon St.
Phil Duhon, aka “The King of Mardi Gras,” and the operations manager-coordinator for the Avenue 19 food hall, is opening the downtown facility 11 a.m.-11 p.m. Feb. 13 for some New Orleans specials.
“It’s pay as you go at the vendors for the food but you can run beverage tabs at the bar,” Duhon said. “We have five separate vendors and they’re all going to do some Cajun foods.”
Here’s a rundown of the vendors and their food menus:
• Go Fish, shrimp po’boys and shrimp gumbo.
• Firebird Chicken Sandwiches, gator bites, Boudin balls and New Orleans barbecue shrimp.
• La Bomba Grill, chicken and sausage gumbo, oysters on the half shell and possibly etouffee.
• The Joint Upstate Pizzeria, some Creole vegan entrees and gluten-free items
“I’ll be boiling crawfish and shrimp,” Duhon said. “Pending on how everything comes together, I may do some items upstairs that were popular back at Oscar’s (his former restaurant), when I did the Mardi Gras event at the restaurant. I’ll bring in a ton of beads and Mardi Gras swag.”
Grizzly Gopher is booked for music at 6 p.m. Find hurricanes and hand grenades cocktails at the bar as well as Abita Amber beer and Dixi Blackened Voodoo beer. Visit facebook.com/Avenineteen.
King Cakes
There’s still time to order a King Cake for at-home Mardi Gras festivities. Beyond The Croissant Bakeshop is offering the cakes for $38 through February.
“The New Orleans-style cake comes with the classic ‘baby’ trinket,” said owner Leah Cybulski. “Push the trinket into the cake and whoever finds it in their slice is king or queen for the day.”
“My King Cakes are moist and keep for almost a week,” she said. “I make them with cinnamon cream cheese filling or handmade jam filling.”
Visit tinyurl.com/2s4xn8nt.
Winter menu special
Joseph’s Fine Dining, 1603 S. Eighth St., is offering a four-course winter menu Mondays through Thursdays until March 28. For $65, you get a choice of fried calamari or shrimp cocktail for an appetizer; choice of soup or Caesar salad; choice of salmon, chicken picatta, shrimp scampi or 12-ounce rib-eye steak entrée; and choice of crème brûlée, cheese cake or chocolate cake. Details: 719-630-3631, facebook.com/JosephsFineDining.
New year, new eateries
The Well, 315 E. Pikes Peak Ave., a downtown food hall, has announced a new collaboration with the Blue Star Group (Ivywild School, Stellina Pizza Cafe).
According to a press release, The Well will introduce three new additions to their culinary lineup, two of which will be concepts operated by the Blue Star Group. In February, Blue Star Group will be bringing back a familiar local favorite, La’ua’s Taco Shop, and will also unveil a brand-new addition to their gastronomic lineup, set for launch in March. The Gift Horse Bar & Cafe is expanding its offerings, with an outlet called Giddy Up & Go, offering breakfast and lunch 8 a.m.- 3 p.m. daily. Formosa Bites, serving Taiwanese flavors, will continue as another food outlet. Visit wellinthesprings.com.
contact the writer: 636-0271.
Morgan Bryson, owner of Tossed food truck, which features a menu of salad combinations and other healthy food options is expanding her food service offerings to include catering and meal prep.