The JLCS invites you to take A Peak at the Springs
A Peak at the Springs, A Culinary Exploration of Colorado Springs, offers an elegant tour of our beautiful city and its unique neighborhoods and attractions. Whether you are packing a picnic lunch for a hike through Garden of the Gods Park or planning a Colorado-casual backyard dinner party, you’ll enjoy our wonderful collection of new and classic recipes featuring locally-grown Colorado ingredients, printed on Forest Stewardship Council-certified paper using agri-based ink.
Available now for only $20.00! Purchase more than one book and qualify for special discount pricing of $15.00 each. Buy yours online here.
Proceeds and Profits
As with all of The Junior League of Colorado Springs fundraising endeavors, this cookbook is an investment in our community that supports our mission and focus on women and children’s health and development in the Pikes Peak Region. The proceeds and profits are used to support the JLCS’s programs in the Colorado Springs community.
A Peak at the Springs is a coffee-table style cookbook featuring the beautiful food photography of Dennis Lane with food styling by Jacqueline Buckner. A Peak at the Springs also features photography from award-winning nature photographer Todd Caudle, and several local photographers including Andrea Pacheco, Bruce Thomas, Jessica Feis and Danny Myers.
Ten local chefs contributed their amazing recipes to A Peak at the Springs:
Andrew T. Darrigan – Executive Chef / Owner, Food Designers
James W. Davis, Jr. – Executive Chef, The Blue Star
Jerad Dody, Executive Chef, moZaic Restaurant at the Inn at Palmer Divide
Barry Dunlap – Executive Chef, Summit Catering
Lawrence “Chip” Johnson – Proprietor and Executive Chef, The Warehouse Restaurant and Gallery
Nancy Johnson – Like No Other, etc. Bakery
Jonathan Peterson – Executive Chef, Picnic Basket Family of Companies
Alicia Prescott – Executive Pastry Chef, The Blue Star and Nosh
Brian Sack – Executive Chef, The Famous
Greg Soukup – Blue Sage Catering
Sampling of Recipes
125 recipes are included in A Peak at the Springs. Here’s a sampling of our recipes:
Honey Lavender Lemonade
Smoked Salmon Brie en Croute
Spicy Sesame Hot Wings
Zucchini and Watercress Soup
Colorado Microbrew and Cheddar Cheese Soup
Grilled Pork Tenderloin with Apricot Brandy Sauce
Pan Roasted Breast of Pheasant with Vanilla and Pears
Wild Mushroom Crepes
Olathe Corn Soufflé
Stacked Basil Potatoes
Basil Jalapeno Mojito Sorbet
Double Chocolate Zucchini Bread
Palisade Peaches Foster
The JLCS cookbook is also available wholesale. If you are interested in being a vendor or buying in large quantities, please contact firstname.lastname@example.org.
Interested in other Junior League Cookbooks?
We have a wonderful selection of cookbooks from Junior Leagues around the country. These cookbooks are available for purchase online, at the JLCS office and at the general meetings – be sure to check them out.