Colorado's most perfect foods

October 27th, 2011 9:19pm - Posted By: Connie and Shari

Starting this business has been full of the most amazing adventures.We decided early on that we wanted to create a menu from seasonal, local, organic ingredients.

We wanted the sheer perfection of perfectly ripe, seasonal ingredients to be so good that they stole the show. And, we liked the concept of living by the seasons... of being more connected to our food and benefiting from living "in rhythm" with the things we eat. 

We come by this way of thinking honestly. Both of us (Connie and Shari) enjoyed frequent visits to our grandmother's farm. 

Here is a picture of our mom and grandmother with Bossie the cow:

As long as we're digging out old photos, here's a picture of Connie at another farm years ago making friends with the pigs. (Should we feel bad about the pulled pork sandwich?)

As a result of this adventure we've embarked upon, we've gotten to know some incredible people, growing the most delicious (and nutritious) food using sustainable farming. For example...  We've been in touch with Cure Organic Farm in Boulder to purchase their produce. In fact, Connie's son, Max, attended a Kid's Farm Camp this year, which we highly recommend! 

We will be visiting Aspen Moon Farm, as we hear they have an innovative greenhouse that will keep us supplied with fresh veggies throughout the cold months. How great is that??? 

Visiting all these food producers has inspired us to get cooking! (What else?) Right now, we're in the kitchen testing recipes for "the gripper": A palm-sized bread bowl filled with beef brisket, pulled pork and other slow-cooked fresh ingredients. We chose to name this little delicacy the "gripper" after (we think, wisely) nixing the "noggin" and the "nubbin". 

As we source local fruits for our pies and cobbler, we're working on perfecting the perfect flaky crust. We're not quite there, but getting closer with every pie... (Oh, the many fresh fruit pies we've had to eat on this journey! Oh, what we are willing to "endure" for the sake of this fledgling company...) 

We won't be satisfied until we have the lightest, flakiest, most decadent crust we've ever tasted. We want a crust that truly deserves the awesomeness of the fresh, perfectly ripe, Colorado grown berries and stone fruit we're going to fill it with.

Do you have any tips or old family recipes you'd be willing to share? Post a comment! We'd love to know your secrets... 

We're so glad you're coming along for the ride.

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Food, Marvelous Food!

October 20th, 2011 7:35am - Posted By: Connie

While our beloved bus is getting all spruced up and ready for business, we've been focused on developing the menu!

Connie's been visiting local farms, searching out organic produce for our beef stew and chicken paprikash, while Shari's been in the kitchen, testing recipes. 

As we continue to test our recipes, we'll be drawing in some taste-testers. If you'd like to be one, stay tuned. We'll let you know how in a future issue of this newsletter. In the mean time, if you have menu suggestions, please share them with us! 

We all scream for ice-cream!

We just celebrated our first soft serve yogurt run through Boulder Ice Cream. Scott was very helpful and we hung around long enough to score some Boulder Ice Cream samples coming off the line. We then visited Taylor Soft Serve Equipment in Denver to test drive their ice cream machinery and produced three gallons, which we were forced to eat...ha ha...yum!

We've just returned from a trip along the Oregon coast and down into Napa. We sampled a lot of great food from Planet Friendly compostable containers which we hope to use. (We'd love to have our own edible spoon. More about that later...) We visited the dairy where Noosa Yogurt is made, and we met a very happy cow.

While in Napa, we visited Hurley's Restaurant. Cindi & Bob Hurley (family) have owned and operated this amazing restaurant in Yountville since 2002 and we've picked their brains for the secrets to their success. 

We're considering plagiarizing Bob Hurley's homemade ice cream sandwich. Hazelnut praline, vanilla gelato and raspberry coulis... It's just about the best thing we've ever eaten. 

In the meantime, if you're in CA wine country, check out Hurley's Restaurant or see Chef Bob Hurley's pic on the "Thanks" page of our website.

We're still a couple of months away from our official "launch", but will be keeping everyone updated on our progress through this newsletter, on our blog, and on facebook. E-mail us at info@gopurplebus.com if you'd like to reserve a date for an event. 

We're so glad you're coming along for the ride.

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So close we can taste it!

October 5th, 2011 9:26am

Wow. Our FIRST Go Purple Bus Blog Post!!! 

We started working on the Go Purple Bus...curbside cuisine concept a couple of years ago.

We envisioned a menu that was built from seasonal, locally grown ingredients. More than that, we wanted to create a business that focused on our local community. 

So, we thought... what if we transformed a bus into a gourmet ice cream truck in the summer (think of us as the upscale Ice Cream Man) and served other seasonal comfort food in the winter to round out the year?

We've been working to get...

We've been working to get Go Purple Bus out on the streets ever since. And, we're so close we can taste it.

Our services include:

Company Catering - a creative, fun, value for employee appreciation

Individual Parties/ Events - we'll play great music & we'll bring a small dance floor if you like!

Bus Route Lunch or Take Away for Dinner - we'll tweet our location if you are just dying for stew on a cold day or soft serve yogurt/ ice cream on an unseasonable hot day in Colorado

Gift Cards - an employee; friend; or colleague will light up with your act of kindness in giving them 10 bucks or so to enjoy a treat

We are still a couple of months away from our official "launch", but will be keeping everyone updated on our progress through this blog, on our newsletter, and on facebook. E-mail us at info@gopurplebus.com if you'd like to reserve a date for an event. 

(Have you connected with us on facebook yet???? Please do. We'll shamelessly bribe you to be our friend with free stuff.)

We're so glad you're coming along for the ride.

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