Permanently closed
Brick House Tavern + Tap is THE spot to watch Denver Sports
Parker Business
Recipe of the Month by Yume Tran
Everyone loves Yume and if you don’t it’s because you haven’t met her yet!
She and her husband Jeff own Indochine in the Parker Station Building on Mainstreet which is now in it’s 10th successful year in downtown Parker. Yume recently started videoing her “How To” series on YouTube and we wanted to make sure and share it with everyone. Her method of cooking is so down to earth and with the addition of her amazing line of gourmet sauces you can have dinner on the table in 15 minutes.
Indochine is a Thai- Vietnamese Asian Fusion restaurant that also serves uniquely inspired sushi.
Our favorites are the chicken pad thai (video below) and the green curry with brown rice but everything on the menu is high quality ingredients, gluten free and no MSG!
Drunken Noodles with Shrimp
Beef Pad Thai
Spring Rolls
On Fire Sushi Roll
New Pricing on Meals in a Minute Sauces:
For sauces that are ready-to-consume such as Kaffir Lime, Coconut Peanut, Mandarin Orange Vinaigrette and Pineapple-Yaki, the prices are $10 per jar instead of the regular $12! There are recipes right on the jar.
If you would rather just go in the Indochine and have Yume or Jeff cook for you, that’s ok too!Indochine Cuisine 19751 Mainstreet, Parker, CO 80138
(720) 851-8559
Indochine Hours:Lunch: Mon – Sat: 11:30am – 3pm
Dinner: Sun 5pm – 8:30pm
Dinner: Sun 5pm – 8:30pm
Things to do New Years Eve – New Years Day Brunch
The South Denver Metro area has a few options to help you ring in the New Year 2015/ 2016
HAPPY NEW YEAR’S!
Parker Garage – As of 12/30/15 had openings at the 5 o’clock time slot and 8:30.. call to make reservations.
MARCO’S COAL-FIRED PIZZA – VELAGIO
Marco’s Coal Fired Pizza is offering a special for diners interested in a merry way to celebrate the last night of the year in a more casual setting. For $25, be treated to the Pizza Giada (Bufala Mozzarella, Parmigiano Reggiano, Gran Cru, Caciocavallo, Gourmet Mushrooms, Crispy Pancetta, Fresh Basil, EVOO) and two glasses of Marca – DOC Prosecco for an authentic Napoletana toast.
New Year’s EVE:
Head over to Punch Bowl Social (65 Broadway on New Year’s Eve and celebrate 80’s style. The party gets started at 8pm with DJ Stone, and the 80’s cover band, The Goonies, go on at 10pm. Champagne toast and balloon drop at midnight and best of all — no cover. Don’t forget clean socks to hit the bowling lanes or channel your inner rock star and take to the private karaoke rooms to sing in the new year. Of course, ping pong, vintage arcade games, shuffleboard and darts are always a hit for year-end celebrating.
On the last night of 2015, drop in to either location of ViewHouse (2015 Market Street and 7101 S. Clinton Street, Centennial), and enjoy the glitz and glamour of “A Midnight Masquerade New Years Eve” at the Ballpark location and ““A Midnight Affair” down south at ViewHouse Centennial. Both parties begin with mulit-coursed prix fixe dinner with optional pairings, and will include photo booths, balloon drops, two dance floors and a celebratory midnight champagne toast. The four coursed menu at Ballpark features flavors such Acorn Squash Soup, sesame seared tuna, slow roasted filet and a “Sucre Flight” dessert course, and at Centennial, dig into a five course meal boasting dishes such as lobster bisque, salads, wild mushroom and squash puff pastry with porcini cream and bulls blood salad, Ahi tuna napoleon, a grilled filet with poached lobster and finished with the Sucre Flight. Dinner packages start at $45 per person at Ballpark or $75 or $150 per couple.
Del Frisco’s Grille (100 St. Paul St. will be celebrating their first New Years Eve dinner in their sleek new Cherry Creek North location with an special dry aged Prime Rib dinner in addition to regular menu offerings. This special features hand-mashed potatoes, au jus and complimentary champagne toast at midnight, and you can get the 16oz version for $42, or indulge in the 20oz for $49. Wash it down with a selection from the 2,000+ bottles of wine on site or sip on one of the Grille’s holiday cocktails, the Cinnamon Apple Mule, a smooth apple bourbon and cinnamon mule or the White Chocolate Candy Cane Martini, a sweet sipper with Stoli Vanil Vodka and Godiva White Chocolate.
Make LoHi’s Postino WineCafé (2715 17th St. your-party stop all day before 5 pm and enjoy $5 wines by the glass or pitchers of beer before you head out to your next stop. Hungry? Of course, the signature bruschetta boards are available, including the new seasonal bruschetta of roasted butternut squash, roasted pumpkin seeds, ricotta and fresh chives. Drizzled with two oils – pumpkin oil and olive oil – it’s a creamy, cozy seasonal delight.
If you are looking for something carefully crafted but still über casual, settle in to a seat at Carbon Beverage Café (1553 Platte St., in a nod to your favorite childhood classics Chef T.J. Bresina is whipping up a special Black Tie TV Dinner that will be served along with a smattering of special cocktails from behind the bar, fully customizable and “carbon-ized” by you. Regular menu is also available, so If you’re hankering for the Li’l Kim, Green Eggs & Hash or just a platter of Tater/Bacon/Pizza tots with an array of your choice of hits, you can still indulge before you head next door for a buttery brioche doughnut from sister-concept Habit Doughnut Dispensary, which will also be open regular hours and serving holiday coffee alongside the array of creative doughnuts fresh made for the evening.
It’s comfort food with an elegant twist at MAX’s Wine Dive (696 Sherman Street ), where New Year’s Eve special Prix Fixe $50 menu offers an amuse followed by three courses from the talented kitchen headed by Chef Kevin Savoy. Think along the lines of the MAX’s stuffed pepper to start, followed by a salad of mixed greens, cherry tomatoes, marinated artichokes, parmesan cheese and Champagne vin. You’ll enjoy the ribeye Oscar Style, a juicy 12 oz. griddled rib eye steak layered with jumbo lump crab and accompanied by asparagus with house hollandaise, mashed potatoes and natural jus. Round out the meal with Oreo Bread Pudding and vanilla ice cream and salted caramel. An optional bubbles flight includes Cava, Prosecco, Champagne and Sparkling Rose for $23.
Celebrate New Year’s Eve with Tamayo (1400 Larimer Street) on Larimer Square with modern Mexican cuisine and cocktails. On Thursday, December 31st, enjoy a New Year’s Eve three-course modern Mexican dinner with a champagne toast for $69. The New Year’s Eve Menu includes one from each of the following categories: First Course: Roasted Beet Salad, Braised Lamb, Chile Relleno Seafood, Scallops, Braised Pork Quesadillas, Butternut Squash Soup, the Second Course choose from Lobster & Shrimp, Marinated Pork, Pan Seared Chilean Sea Bass, Lamb Shank, Tampiquena and for the Third Course choose from Empanada De Platano, Tres Leches Bread Pudding, Pastel De Chocolate.
Rise to the occasion and ring in the New Year at Del Frisco’s Double Eagle Steak House (8100 E. Orchard Road) New Year’s Eve celebration. Executive Chef Mario Hernandez will be serving a special entrée including the delicious 8oz Filet and 8oz Lobster tail for $79. The menu also includes a variety of appetizers including shrimp cocktail, crab cake, tuna tartare and much more. A variety of main course dishes are available from the wagyu long-bone ribeye to the sautéed salmon. Add some delectable side dishes including the jalapeno-bacon mac & cheese, chateau potatoes or asparagus. Reservations are highly recommended: 303-796-0100.
Look to La Biblioteca (1610 Little Raven St., Riverfront Park, Denver New Year’s Eve Bash where unlimited is the keyword! Let the fun begin starting at 9 p.m. to 1 a.m. Each guest receives unlimited passed appetizers and select cocktails for $64 per guest. Passed appetizers include spicy tuna roll, volcano roll, vegetarian roll, Thai chicken empanadas, grilled chicken satay, shrimp-vegetable potstickers and a few other additional selections. Unlimited cocktails include the traditional margarita, house-infused margaritas, well cocktails, blanco and tinto sangria, house red and white wine and draft beer.
Don’t forget to figure out your Designated Driver before you go out to celebrate. There are options for free rides listed here.
With the holidays fast approaching, I just wanted to take a moment to send information about New Year’s Day brunches around town for your consideration. Ours is a brunching town; what better way to kick off the new year than with that curious combination of breakfast and lunch that feels so uniquely Denver?
New Year’s Day Brunches:
Celebrate the first day of 2016 at Punch Bowl Social (65 Broadway with an over-the-top New Year’s Day brunch and award-winning bloody mary bar, starting at 8 am. The mega buffet features a prime rib carving station, omelet and egg stations, charcuterie platters, fresh fruits, buttermilk biscuits, croissants, club sandwiches, multiple salad selections and mini pop tarts and mini cupcakes among the dessert choices. Adults are $35, kids under 5 eat free and kids 12 and under are $10. After the feast, check out the private karaoke rooms for some new year singing time. Other favorite activities include skee ball, ping pong, retro arcade & pinball games, shuffleboard, corn hole, darts and the brand new giant foosball table. Call 303-765-2695 for reservations.
Whether you’re hung over or just hungry, both ViewHouse locations (ViewHouse Ballpark (2015 Market Street and ViewHouse Centennial (7101 S. Clinton St. ) have the answer with regular brunch menu offerings, including Crab Cakes Egg Benedict, French Toast with salted caramel bananas and the ViewHouse breakfast burrito, stuffed full of spicy chorizo, green chile, pico de gallo, sour cream and eggs, and loaded up with guacamole. Finish strong with the ViewHouse Bloody Mary (you can make it bottomless!) or sip on a Whiskey Kiss, with Leopold’s small-batch whiskey and St. Germain, fresh strawberries, mint and lemon juice. Both ViewHouse locations will be open regular hours on New Year’s Day – drop in any time from 11:00 a.m. – 2:00 a.m.
The just-opened Del Frisco’s Grille (100 St. Paul St.) in Cherry Creek North will lure New Year’s Day brunchers with the promise of an “anytime eats,” upscale, casual menu of brunch comfort food designed and built for sharing, indulging and enjoying. Craveable dishes like Red Velvet Belgian Waffle with whipped vanilla bean-spiked cream cheese and thick cut hickory smoked bacon, or the crabcake benedict with poached eggs, asparagus and toasted focaccia and a spicy fresh Cajun lobster sauce. Wash it down with the hangover-busting Build-Your-Own Bloody Mary that arrives at your table with house-made Bloody Mary Mix, Tito’s Vodka and a hefty plate of “fixin’s.” If you’re still celebrating, stay simple with the House mimosa of champagne and fresh squeezed orange juice, available by the glass or in a carafe, as are all the Grille’s brunch cocktails.
Postino WineCafé (2715 17th St.) is ringing in the new year by offering the unique Postino brunch – the compact and craveable menu is expanded for brunch to include scratch offerings from the kitchen such as Walnut Toast with triple crème brie and tartly sweet house-made berry preserves, or the Ciabatta French Toast with the house made berry preserves, almonds and vanilla crème Fraiche to finish, or the B.E.L.T., a hearty and filling breakfast panini on soft ciabatta with applewood smoked bacon, scrambled eggs, dijonnaise, lettuce and tomato. Naturally, the signature bruschetta boards are available, including the roasted butternut squash bruschetta with roasted pumpkin seeds, ricotta and fresh chives. Wash it down with a selection from the eclectic and approachable wine list where any glass of wine is $5 until 5 p.m., and the fresh housemade mimosas are also $5.
Habit Doughnut Dispensary and Carbon Beverage Café (1553 Platte St.) are both open at 7 a.m. on New Year’s Day, and brunchers can grab a doughnut on-the-go at Habit or indulge at Carbon with a hangover-helper Devil-Fried Chicken and Waffles, with the aptly named devil-fried chicken with sriracha maple, creamy whipped butter over almond waffles or buttery brioche doughnut; or start the new year’s right with a healthy bowl of the Tree Hugger Grains with carbon coffee muesli over housemade yoghurt,with a sprinkling of chia seeds, pepitas, toasted nuts,honey and tart fresh blueberries. Sip on one of the many adult-beverage options like the ever-customizable sangria, with options of red, white, rosé, Prosecco or even kombucha or the Metal Sangria with Trve American Stout. Fresh OJ is on tap for a simple, customizably-infinite Mimosa experience with your friendly tap tender behind the bar.
MAX’s Wine Dive (696 Sherman Street), the cozy casual complement to our craft-brewing-beer-crazy town offers a comfort-food take on brunch for New Year’s Day, including the special for the day, the must-have Prime Rib Hangover Fries, with tender prime rib, healthy dose of cheese, scallions and bacon all topped with jalapeños, Cheese, Scallions, Bacon, Jalapenos, Sunny Side Up Eggs and Spicy Lemon Hollandaise. Splurge on the Bottomless Mimosa for $15, or a Wine Dive Sangria with house red or white wine and brandy, seasonal fruits and a bit of cane sugar.
Tamayo (1400 Larimer Street) on historic Larimer Square will be featuring the New Year’s Day bottomless brunch, the perfect hangover cure. Unlimited small plates and free-flowing cocktails for $39 from 10:30 a.m. – 2:30 p.m. Happy hour menu available from 2:00 p.m. – 7:00 p.m. and dinner menu beginning at 5:00 p.m.
Pumpkin Bisque with Pepitas and Cinnamon Cream-Recipe of the Month
Our recipe this month comes from Chef Aaron at Pradera Country Club and it’s just in time for your winter holiday feasts.
Holiday Pumpkin Recipe
Since pumpkins come in all sizes, no specifics will be used for this recipe. Instead, it will be a procedure recipe. The sugars and flavorings can be mixed and matched for personal taste.
- 1 pumpkin
- Apple juice
- Cream
- Sugars: white sugar, brown sugar, maple syrup, honey, dark corn syrup, caramel, etc.
- Flavoring: vanilla, cinnamon, nutmeg, mace, cloves, ginger, etc.
- Pepitas (a pepita is a pumpkin seed with the husk removed)
- Cream
- Ground cinnamon
Remove the seeds and the skin from a FRESH pumpkin.
Cut into small pieces, and place in a large pot.
Fill the pot with apple juice and cream until the pumpkin is covered.
Add any sugars and seasonings you’d like, and then simmer the mixture until pumpkin is very soft.
Puree in blender, with a hand mixer, or in a food processor.
Garnish soup with cream whipped with cinnamon and toasted pepitas.
About Executive Chef Aaron Schultz
Executive Chef Aaron Schultz’s prior experience includes the Woodmore Pines Country Club in Monument CO, Beaver Creek, in Avon, and Plum Creek Country Club in Castle Rock. He then helped open The Club at Pradera in 2005 and continues to strive to meet every member expectation on a day to day basis. His passion lies in the artistic side of the culinary arts including paired dinners such as wine, beer, or spirits.
Kale Banana Smoothie – Recipe of the Month
CHEF JEREMY BRINGARDNER is in Douglas County for the opening of the newest franchise of LYFE Kitchen and shared his recipe with us. The secret? Freeze the fruits and vegetables to capture all the flavors without having to dilute them with ice.
LYFE Kitchen Signature Kale Banana Smoothie
- 1 cup apple juice
- 2 tbsp lemon juice, squeezed, seeds strained
- 1 cup kale, raw, washed
- 2/3 cup banana, peeled, chopped, frozen
- 1/3 cup cucumber, chopped, frozen
- 1 tsp ginger, rinsed, whole/unpeeled, chopped
1) Chop the cucumber and peel/chop the banana and spread both onto a casserole dish and place in the freezer overnight. Store in the freezer until ready to use.
2) Measure and place all ingredients in high power blender (such as a vita-mix/vita-prep) and blend on high for 25 seconds
3) Pour and serve!
* if using a standard household blender, blend on high for 1 minute. We used our Ninja and it worked perfectly!
LYFE Kitchen Park Meadows
8505 Park Meadows Center Drive
Lone Tree, CO
PERMANENTLY CLOSED
We had the privilege to meet the executive chef of the newly opened LYFE Kitchen in Lone Tree at Park Meadows. If you have been looking for a new place to eat healthy good for you and the planet, food, LYFE is the place!
They chose organic and locally sourced produce, meat, even their coffee is locally roasted in North Denver. This new restaurant opened June 6 and is located inside the Park Meadows Mall where California Cafe used to be.
Chef Jeremy honed his craft under luminary chefs Charlie Trotter, Bill Kim, and Jean Joho. A graduate of the highly acclaimed Culinary Nutrition program of Johnson & Wales University, Chef Jeremy captains the teams of LYFE Kitchen chefs in Palo Alto and Culver City, ensuring that each dish is bursting with flavor and fresh ingredients. He recently won “CHOPPED” on the Food Network.
Skuna Bay Salmon with Red Quinoa Salad: Recipe of the Month
We are excited to bring you this recipe from the executive chef at the Pinery Country Club.
Chef Clark Church is passionate about it and this particular kind of Salmon and included more information about it after the recipe and photo.
Skuna Bay Salmon with
Organic Red Quinoa Grape and Tomato Salad (Serves 4)
Ingredients:
- 4 each 8oz Skuna Bay Salmon Fillets
- 2 Cups Red Quinoa
- 4 Cups Chicken or Vegetable Stock
- 3 Tbls Diced or Slivered Garlic
- 1 Cup Chardonnay
- ½ Cup Chopped Fresh Herbs (Italian Parsley, Chives and Thyme)
- 1 Cup Small Diced Carrots, Onion and Celery
- 1 Cup Sweet 100 or Grape Tomatoes, Cut in half
- 1 Cup Red and Green Grapes, Cut in half
- ½ Cup Celery Leaves (Yellow and Light Green Leaves)
- ½ Cup Italian Parsley (Whole Leaves)
- ¼ Cup Basil (Torn)
- ¼ Cup Capers
- 2 each Lemons (zest)
- EVOO
- Salt and Fresh Ground Pepper
Quinoa
Bring 4 cups of stock to a rolling boil. Rinse quinoa under cold water and then add to the stock, cover and simmer for about 30 minutes or until quinoa is fully cooked. Cool and reserve.
In medium sauté pan, sauté fresh garlic until lightly golden brown. Add your chopped fresh herbs and Chardonnay, reduce by half. Add quinoa and season with salt and fresh ground pepper.
Salmon Directions:
- Season Salmon with salt and fresh ground pepper.
- Heat a large sauté pan on medium/high.
- Add a little EVO to the pan and add the fish.
- Cook until you get a nice golden brown sear on the top side of the fish.
- Turn the fish over and continue to cook until you reach the desired temperature for your fish.
(Grilling the Salmon is a great twist on the plate)
Salad Directions:
- In small mixing bowl add your tomatoes, grapes, capers, parsley leaves, celery leaves, basil and lemon zest.
- Add a little EVO and season with salt and fresh ground pepper to taste.
- (Add juice from the lemons to the salad for extra citrus flavor)
- Plate as seen in the photo below.
Clark Church – Executive Chef at the Pinery Country Club
Chef Clark Church grew up in Sister Bay, Wisconsin and graduated from Fox Valley Technical College in Appleton, Wisconsin in 1994 with an Associate’s degree in Culinary Arts. After graduating from college he immediately became the Executive Chef at The Whitetail Inn, a fine dining establishment in Northern Wisconsin. Clark chose to move to the Aspen area to further his knowledge in the culinary field and was fortunate to hold the title of Executive Sous Chef at the famous Hotel Jerome for four years working under former Executive Chef and James Beard award nominee Todd Slossberg.
After leaving the Hotel Jerome, Clark had a vision to start his own restaurant and catering company and in 2007, Garnish Café and Catering was created and it was an exciting and successful venture. Garnish is the 2007, 2008 and 2009 winner of the “Soupskol” contest that takes place in Aspen for Clark’s famous “Church’s Chowder”! Clark also won in 2010 for his new creation, “Wisconsin Beer Cheese Soup”. Chef Clark resides in Centennial with his wife Jodi and his two sons Carson and Wesley. Since he has been at the Pinery Country Club, he has continued to create healthy farm to table cuisine using only the finest and freshest local ingredients.
Skuna Bay Salmon
This is the only farm raised sustainable salmon in the world to receive the BAP (Best Aquaculture Practice) certification in all their farm sites. BAP is the foremost independent certification association in North America. The fish arrive to me on Sunday and Thursday, 36 hours from swimming.
Visit http://www.skunasalmon.com/ for more information.
The Pinery Country Club is participating in 5280 Denver Restaurant Week this year.
February 23 – March 8
Available Wednesday – Saturday evenings
The Pinery’s Dinner Menu will honor the Denver Restaurant Week and couples will receive a complete gourmet meal for two for just $52.80. Select wines will also be priced at just $52.80 per bottle.
Members are invited to call (303) 841-2060 to make your reservations and see your server for featured specials. If you aren’t a member “yet” find one and ask to be their guest or better yet be sure to attend the next open house and get a feel for the club for yourself.
Shopping Directory in Parker Colorado
20 years ago residents of Parker had to drive to neighboring towns to shop for almost everything but Parker has grown up in the last decade and now it’s a rare thing when you have to drive “to town” to shop.
Take a look at all of the locally owned and operated options and the large variety of national chains and big box stores you have to choose from.
Click the links below to discover where to shop in Parker
Big Box and Retail Stores in Parker CO
Gift Shops in Parker CO
Clothing Stores in Parker CO
Office Supplies
Hobby Stores Parker CO
Party and Event Planning Parker CO
Sporting Goods and Sports Apparel
Professional Services
Business to Business
Hair Salons
Bargain Basement Shopping
Free & 1 time fee listings on Best of Parker Colorado
- $50 one time fee for a Basic Listing for your business – Contact us with your business name, address and phone number we’ll add you on the appropriate topical page. Other advertising options are available here.
- Non-Profit organizations are also given a free link. We appreciate a link back to the Parker Directory if possible.
Limoncello Marinated Chicken Wings Recipe
Have you ever tasted something that forced you to change your whole way of thinking about a certain food?
Chef Mark Dym’s Famous Limoncello- Marinated Chicken Wings did that to me.
I don’t care for chicken wings, I know.. weird.. I don’t like hot sauce, wings are too messy, I try to avoid deep fat friend things… but Chef Mark Dym at Marco’s Coal Fired Pizza changed my mind.
Our waiter recommended them as a specialty and of course, my husband loves wings so we ordered some. When they came to the table they were beautiful! No really, and the lemony fresh aroma that was wafting my way across the table made me reach over to try one.. WOW, It’s not your typical sports bar wing.
Marcos has shared their recipe with me. (You will want to write this one down folks!)
Limoncello Marinated Chicken Wings Recipe
Serves 5 to 6 (depending on how hungry you are)
Limoncello Marinade:
- 3 whole lemons, quartered
- 1/2 cup limoncello
- 1/4 ounce fresh thyme (about ½ T.)
- 3 ounces fresh rosemary (about 6T)
- 1/4 ounce fresh oregano (about ½ T.)
- 2 tablespoons kosher salt
- Pinch of crushed red pepper
- 1 ½ cups extra virgin olive oil
- 5 pounds chicken wings
Chicken Wings Directions:
- Blend the quartered lemons, limoncello and rest of marinade ingredients in food processor.
- Fully coat the chicken wings and marinate in the refrigerator for up to 24 hours.
- Remove from marinade, and bake or grill wings at 450 degrees until browned and cooked through 20 to 30 minutes.
- Actual coal-fired oven preferred, but not required.
-Marco’s Coal Fired Pizza
Nutritional information per serving: 674 cals., 66 g fat (9 g sat), 0 mg chol., 11 g carb., 1 g pro., 6 g fiber, 2322 mg sodium
There are two locations of Marco’s in Denver
Marco’s Coal Fired Pizza
INVERNESS
10111 Inverness Main St.
Englewood, CO 80112
CALL 303.790.9000
HOURS
11am – 9pm Sun – Thurs
11a. – 10pm Fri – Sat
BallPark
2129 Larimer St.
Denver, CO 80205
CALL 303.296.7000
HOURS
11am – 9pm Sun – Thurs
11a. – 10pm Fri – Sat
If you are really ambitious you can even make your own homemade Limoncello according to Giada De Laurentis
Limoncello Ingredients
- 10 lemons
- 1 (750-ml) bottle vodka
- 3 1/2 cups water
- 2 1/2 cups sugar
Follow Giada’s directions here
Note: We made a batch of these for the Super Bowl game and they were a huge hit! We didn’t realize it but of course, it’s a great gluten-free option for any potluck party. We threw in 3 pounds of wings and 2 pounds of drumsticks which were actually cheaper than the wings were and they were just as succulent. The next project is to try this with chicken breasts which would be gluten-free and low fat/low calorie/high protein.. the perfect combination!
Update: Added 1 drop of Lemon Essential Oil to the marinade for these wings and loved the extra kick!
Please let me know if you tried this and how it turned out for you.
OTHER RECIPES TO TRY
Karaoke Nights in Parker Colorado
Do you love to Sing and Dance? Need to just let loose for a night?
Well now you can, right here in your own backyard. There are multiple shows that offer Karaoke and dancing for every style of listener. Anything from Country, Rock, Oldies, Alternative and today’s hits can be found at these shows.
If you are not comfortable getting up on the microphone, THAT’S OK, no pressure! Come see some of the local talent, just singing for fun!
Support local business and community.
Show starts at 8pm and continues until close. Wednesday is ladies night $1 drinks!
Saturday – Brunswick Zone located on 9255 Kimmer Dr, Lone Tree, CO 80124
Sunday – Buffalo Boyds located on 12543 N Highway 83, Parker, CO 80134
Avery will be playing this show from 9-close.
Thanks to Jacque Parry, Kitchen Designer for JM Kitchen & Bath in Castle Rock Colorado for this info! If you have any favorite local Kareoke Haunts, either post them in the comments or let me know and I’ll add them to the post.
If you have an idea for a story that would be of interest to your Parker neighbors, just email me… I’m happy to help spread the word.
Takoda Tavern – A Sports Bar in Parker CO
I have been waiting for this sports bar to open for about 18 months and in fact, signed the petition that went around so that they could get their liquor license and I wasn’t disappointed.
It is located on the Corner of Hess and Parker Road up on the hill with a KILLER view of our gorgeous Rocky Mountains and I bet the night lights are just as fabulous as sunset was. 12311 Pine Bluffs Way. It has your typical sports bar menu with a few surprises like Sweet potato fries as an option for only $1.00 more with any sandwich. Happy hour runs to 6:30 p.m. and is changing on a daily basis right now, so stay tuned! That night it was $1 off well drinks and tap beer for $2.50. Tap choices include Coors, Shock Top, Guiness and Stella.
We sampled the chicken burrito which was HUGE, came smothered with yummy green chili.. not too spicy, but very flavorful and sides of salsa, chips and sour cream for $7.95, and the Hot Shot Burger (it was HOT… ) Jalapenos on top, Pepper Jack cheese and that same good green chili that the burrito was smothered in with onion rings for $1 buck more.
There are about 6 nice big screen TVs and lots of Bronco Fan paraphernalia. The owner BOB.. (he wanted to make sure I spelled his name right) is a Parker local for about 20 years and came to introduce himself right after we sat down and got our drinks.
There is also a stage where he is having live music this Friday and Saturday night.
Takoda is an Indian word which means “A Friend to All” And you will feel that atmosphere the minute you walk in the door.
