Craig practiced many, many hours leading up to her performance; here she is wrapping up a dress rehearsal.

By Lynne Marsala Basche; photos courtesy of Michelle Craig and Cindy Kessinger

If it is a Bird Girl you seek, look no further than down the street.  Kaitlyn Craig of Castle Pines dances, acts and truly shines.  “Seussical the Musical” is the show, and my oh my, see Kaitlyn glow.

Craig, who is 16 and a junior at Front Range Christian High School, is part of the Christian Youth Theater’s (CYT) latest production of the whimsical extravaganza, “Seussical the Musical.”  The show is based on some of Dr. Seuss’ beloved tales and includes a variety of favorite characters.

A performer since the age of 10, Craig has appeared in several recitals and church and school productions, including “The Wizard of Oz”, “Queen Bees and Wannabes”, “High School Musical”, “Miracle Worker”, and “The Importance of Being Earnest.”  

While Craig’s first love is acting, she also sings, plays both the guitar and piano and composes original music.  “I had been in plays and musicals before, but I took a drama class in seventh grade with my all-time favorite teacher, Mr. Looper, and he taught me so much.  I fell in love with theatre.  It’s all thanks to him,” said Craig.

In Seussical, Craig was cast as one of the Bird Girls and credits everyone at CYT with her level of excitement about the performances.  When asked what she likes specifically about her character, Craig noted, “It pushes me out of my comfort zone because it requires more dancing, and I’m always up for a challenge.”

“Queen Bees and Wannabes:” is Craig’s favorite production because that show sparked an interest in film production, which in turn led to Craig wanting to be behind the camera to produce and edit videos.  Craig recently signed to work with the Colorado Film School to gain more experience in that genre.  Craig intends to continue performing with CYT, as well as grow her new YouTube channel.  A little further down the line, Craig’s plans include enrolling in a gap-year program abroad, followed by college to study film production and editing, music and fashion.  Oh, Kaitlyn, the places you’ll go!

Craig and her voice coach Cindy Kessinger at the final performance of Seussical.

Tweet

---

Chef/Owner Eric Robbins carefully instructed his students to prepare and cook a squash stuffed with pancetta, apples and walnuts.

Article and photos by Adriana Hakes

Why is it that no matter what type of gathering is happening at someone’s house, people always seem to be drawn to socializing in the kitchen?  Perhaps it’s because the cooking space naturally emits an inviting feeling that encourages the act of gregarious interaction amidst the aroma of cooking food as glasses are topped with wine.

Taking a spin on that concept is the mantra of a new Centennial business, Uncorked Kitchen, started by owners Chef Eric and Katie Robbins.  “With Uncorked, we are creating a space where people learn to cook side-by-side through personal experience and collaboration.  The energy the teamwork will breed ... it’s exciting,” shared Eric.

Basically, it works like this:  After signing up, participants can expect to be ushered into one of the facility’s state-of-the-art kitchens to enjoy sharing in the chef-directed experience that allows them to prepare and enjoy a delicious meal.  It is like getting invited to a friend’s house (who just happens to be a chef) and getting to participate in all the behind the scenes secrets of making the meal, while feeling the satisfaction of knowing that you had a hand in preparing it.

“The experience here is one part cooking plus one part dining, equaling one hundred percent fun.  Our programs are social with interactive teamwork, and you will walk away with all the skills to make the recipe at home,” explained Eric.  The added bonus is that guests don’t have to worry about any of the setup or messy cleanup.

Adults have the choice to take their culinary adventure with friends or with new faces.  Kitchens can also be reserved for private parties and businesses looking to have team building fun.  Guests are then invited to hang around to have a drink at the full bar and sit on the scenic patio.

Visitors can admire the wall constructed of wine bottles while they sip on a glass of wine, pint of beer or mixed drink at the full bar.

But the options don’t stop there.  Uncorked Kitchen has several programs geared toward kids ages six and older.   Through parties, cooking camps, and after-school classes, youngsters have the chance to work with patient instructors who teach them to safely use kitchen tools, eat healthy, and use their trusty math and science skills.

“Rather than being a traditional cooking school, Uncorked Kitchen is trying to bridge the gap and make it more of a cooking experience – you are still very much a part of creating your meal, but it’s not about coming in to learn specific techniques,” stated Katiec.  “More so, it’s about inviting all skill levels to share this great experience with other people.”

Uncorked Kitchen opened for business in October and is located at 8171 South Chester Street in Centennial (next to Ethan Allen).

For additional information or to make reservations, visit www.uncorkedkitchen.com.

Owners Eric and Katie Robbins take pause on the picturesque outdoor dining patio at the soft opening of Uncorked Kitchen.

Tweet

---

By Terri Wiebold; photo courtesy of Greg Hernandez

After attending the Ruby Trust release party last month in Castle Pines Village, Greg Hernandez and his wife Becky (pictured above center with signed magnum of wine), returned to the winery the very next night to purchase more wine.  “My wife is a bit of a wine snob and we were hesitant to attend the event at first because we have not had much success with Colorado wineries,” admitted Hernandez.  “We were pleasantly surprised; their hospitality and wine is notable!” Hernandez continued, “The Castle Pines Connection introduced us to Ruby Trust.  We made some new friends, Benny and Carolyn (pictured in your October publication), and we went back on Sunday afternoon to take another friend, taste, and buy more.  We've already had a wine night with our selections.  We purchased four different varietals but our top favorite is "The Smuggler!"          
 
– Special thanks to the Hernandez family for sharing their thoughts with us.

Tweet

---

Best Chili

By Elean Gersack; photos courtesy of Laurie Jacobs

Neighbors on Turweston Lane in HOA2 gathered on September 20 for the 6th annual chili cook-off.  Keeping true to tradition, “best of” prizes were awarded for the tastiest grub. Thanks to a few of the younger Turweston Lane residents, Syndey, Samantha and Emma Kate, for creating the winning ribbons and for organizing the voting process.  Congratulations to all of the winners!

Chili:  First place:  Sally Wagner - green and red Colorado chili; second place:  Squires family -Texas awesome chili; third place:  Schoenbeck family - turkey Cincinnati chili.  Sides and Appetizers:  First place:  Chris Clark - stuffed green chilies; second place:  Lisa Benko - arugula salad w/ honey vinaigrette; third place:  Sadler family - honey cornbread.  Desserts:  First place:  Victoria Schoenbeck - lemon tarts; second place:  Hannah Ware - peanut butter bars; third place:  Cooke family - big brownie cookie.

First place chili winner Sally Wagner “dished”on the evolution of her recipe (posted left):  “After moving to Denver, a neighbor of mine dropped off a bag full of roasted hatch green chilies that you can get in the fall from several roadside roasters.  Not having a clue of what to do with them, I delved into a whole new world of Mexican cooking.  This recipe slowly evolved over years of distilling ideas from many of my culinary friends.”  Please enjoy.

Best Side Dish/Appetizer

Best Dessert

Best Neighbors!

Tweet

---

Article and photo by Lisa Crockett

It’s become sort of fashionable to disrespect pumpkin this time of year, mocking its widespread popularity. I recently saw a photo of a Mexican restaurant featuring a marquee sign that read “Pumpkin Spice Tacos Are Here!” I inwardly groaned, trying to imagine how that would taste, before I read the fine print, which read: “Just kidding. Drink Tequila.” While I’ll admit that I’d be hard pressed to find a way to make a pumpkin spice taco taste good, I stand behind my love of all things pumpkin spice-flavored, even if it marks me as someone who follows trends, rather than setting them.

One of my kids is a pumpkin lover too, and it’s not unusual to get a request from him for a batch of pumpkin cookies – my all-time favorite use for pumpkin -- in the first blush of spring or the heat of July. He’s learned how to make them himself, and if I’m feeling up to coaching him through the kitchen cleanup process, he often does just that. At his urging we’ve tested various recipes for pumpkin pancakes, pumpkin bread, pumpkin muffins, pumpkin scones . . . well you get the idea. We’re always game for trying new ways to use pumpkin around these parts, so I’m perpetually on the lookout for ideas.

I’ve had a fair number of pumpkin spice milk steamers at local coffee places, and I’ve always liked them. Rich and creamy, they remind me of a luscious slice of pumpkin pie poured into a cup. However, I’m pretty sure that most of those drinks that I’ve enjoyed were made with a pumpkin-flavored syrup, rather than actual pumpkin, so when various recipes popped up online for a homemade version I was excited to give it a try, using wholesome ingredients.

In order to make a nicely blended drink at home, it’s necessary to dirty both the blender and the cooking pot, but it otherwise couldn’t be simpler to whip up a batch of these to share with friends. (In warmer months I won’t dirty a cooking pot. Instead, I will take this basic recipe, cut the milk in half and add an equal amount of vanilla ice cream for a pumpkin milkshake.)

When I made these at home, I poured them into mugs and garnished them with homemade whipped cream. My kids and I used them to dunk cookies, warming the first of winter’s chill off our fingers by gripping our cups. My pumpkin-loving son drained his mug quickly, declaring the drink a total success. When I suggested that perhaps the drink could sub in for our pumpkin pie this year at Thanksgiving (since I’ll also be making an apple, a banana cream and possibly a chocolate pie) he gave me a look that suggested I’d gone completely mad.

Despite his obvious disapproval, I’m still holding out for that option. A treat that’s rich and creamy, perfect for the season and easy-as-pie to make. What could make for a happier holiday than that?

Pumpkin Steamers

4 cups milk
1/2 cup brown sugar
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1 tablespoon pure, real maple syrup
2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Sweetened whipped cream
Ground nutmeg

In a blender, combine milk, sugar, pumpkin, maple syrup, pumpkin pie spice and vanilla. Blend until all ingredients are completely incorporated, about two minutes.  Pour directly into a medium saucepan and warm over low heat for about five minutes, stirring constantly. Pour mixture into serving mugs and garnish with sweetened whipped cream and a dash of nutmeg.

Note:  Don’t skip the maple syrup. It gives the drink a subtle depth of flavor. This recipe is quite sweet; decrease the sugar according to your preference.

Tweet

---

Information and photo provided by Douglas County School District

On November 12, the Douglas County School District (DCSD) will host a one-night-only School Choice Fair to help parents better acquaint themselves with the many educational options available within the Douglas County School District.

The district embraces parent and student choice by offering a wide variety of pathways to learning, including neighborhood schools, charter, magnet and online schools, and home education options.

The School Choice Fair, which will highlight the unique learning styles, environments, and programs offered at the different DCSD schools, will be held at the Douglas County Fairgrounds Event Center from 6 p.m. to 8 p.m.  It is open to all interested students, parents and families.

Parents will have an opportunity to meet representatives from different elementary, middle and high schools in the district’s four geographic areas and receive more information about the unique programming and culture the school communities offer.

The goal is to highlight all of the DCSD schools and to provide parents with the information they need to make informed decisions about their students' education.  The first round of open enrollment in DOuglas COunty schools begins November 1.  To learn more, visit www.dcsdk12.org/choice.

Editor’s Note:  This program has no relation to the Choice Scholarship Program (aka: vouchers).

Tweet

---

The annual Rock Slide Fun Run had over 300 participants this year.  Co-chair Katie Abner commented, “It was wonderful to see kids and adults exercising together! We observed kids encouraging and pushing their parents and vice versa throughout the two course options.  The endorphin rush contributed to happy spending at the fall book fair!”

BRE Principal John Veit (left), school mascot Buffy, and Assistant Principal Jen Murdock (right).

By Kathy Fallert; courtesy photos

On Saturday, October 3, Buffalo Ridge Elementary school was the place to be when its parent board (BREA) held the annual Rock Slide Fun Run. The fun run is a lively family fitness event promoting wellness in the BRE community.  

More than 300 participants came out to enjoy a day of running and walking as well as a pancake breakfast.  Top running awards were given for the 5K event.  The winning boys were Jackson West, Cody Jaramillo, and Chase Cartwright and the winning girls were Aspen, Mia and Finley.  In addition, Target gift cards were presented to a student in each grade level for dressing up in school colors and showing their school spirit during the race.  A great time was had by all!

(Pictured left to right) Jackson West, Cody Jaramillo, and Chase Cartwright were the winning boys in the 5K event.

Showing an abundance of school spirit, BRE second grade teacher Terra Shaffner came out in the colors of the day complete with furry blue headgear.

Let’s not forget the 5K winning girls Aspen Hamilton (left) and Finley Shoenbeck (right) who took time for a photo. Third winner not pictured, Mia.

Tweet

---

RHMS “chopped” the competition during the district sponsored Cafeteria Wars competition.

By RHMS eighth grade student Sophia Sobota; photo by Amy Shanahan; courtesy photo

Three teams from schools in the Douglas County School District, four mystery ingredients, and various pantry items ... did they succeed or did the challenge overcome them?

Led by teacher Julie Olsen-Smith, Rocky Heights Middle School (RHMS) competed in Cafeteria Wars, a teen chef competition.  They fought hard on September 25 at ThunderRidge High School (TRHS).  The real-life experience was sponsored by District Career and Technical Education, and it encouraged the students to collaborate and create a pathway to future careers in hospitality and tourism.

The morning started with cameras surrounding all of the competitors inside the TRHS kitchen.  The cooking process launched almost immediately thereafter.  During the 60 stressful minutes, the challenge was to create a mouth-watering meal using all Colorado Proud ingredients, including Boulder Natural Meats chicken tenders, Raquelitas flour tortillas, Colorado watermelon, and San Luis Valley potatoes. 

The RHMS Cafeteria Wars competitors were thrilled to take home a check for $750 after winning the competition with their Mexican inspired dish.  From left to right, Kameron Fisher, Oliver Huene, Abigail Houghton, Lauren Shea, Sophia Sobota and teacher Julie Olsen-Smith.

After time was called, RHMS presented baked tortilla chicken tenders with a light cheese sauce with a pico de gallo plated on top, and a Mexican style rice and potatoes.

When asked about the experience, RHMS competitor Kameron Fisher said, “It was really fun, but it turned out to be a little stressful.”  Another competitor, Oliver Huene, said it was “really hard coming into the competition and seeing the TRHS team, but clearly we got over that fear.”  Oliver was certainly correct.  Right after interviews, it was time for the judges from Johnson and Wales University to announce the winner.  The judges awarded RHMS $750 for its culinary arts program (Family and Consumer Sciences).

After working so hard to cook the competition, the RHMS students prepared lunch for El Dorado Elementary school’s K-6 grade students.  The dish was certainly a big hit, getting fantastic reviews.  “It’s amazing!” Evan Sandoval said, while giving a thumbs up. “I like how you made the brown rice!” Ella Elsen said.  All the kids enjoyed the Mexican inspired dish.  This experience was amazing for all of the students who participated, and RHMS was thrilled to take home the win ... and the check! 

Tweet

---

Information and photo provided by Valor Christian High School

The United States Department of Education announced in September that Valor Christian High School (Valor) will be one of 335 “exemplary high performing” schools receiving the 2015 National Blue Ribbon Schools Award.  Valor is one of six schools in Colorado receiving the award, and is the only private school awarded.

“It is a tremendous honor ... I am very proud of our student body, our outstanding faculty, and the supportive Valor community for the level of excellence that is exhibited each day on our campus,” said Kurt Unruh, Valor head of school.

The Blue Ribbon Schools Program celebrates some of the most skilled and effective educators in the country.  Elementary and middle level schools are recognized more frequently than high schools because it is incredibly difficult for a high school to rise to the level of performance required to be honored.  In the 33-year history of the award, the U.S. Department of Education has bestowed this coveted award to a Colorado private high school only four times, with no other Colorado high school having held this designation since 2008.

The Council for American Private Education (CAPE) selects 50 private schools nationwide for nomination to the U.S. Department of Education. Private schools must rank in the top 15 percent on national standardized tests, such as the ACT and SAT, to be considered for nomination. 

In addition to the highest level of academic success, this year’s nominating body considered overall school excellence.  Valor Christian High School is being recognized for its low student-to-faculty ratios, student diversity with equitable success, high graduation rates, 99 percent college acceptance rate, and sizable opportunities for financial aid.  The school also demonstrates excellence in core and elective curriculum, instructional methods, assessment techniques, community relations platform, professional development, and overall leadership philosophy.  One hundred thirty seven of the 917 students currently enrolled reside in the 80108 zip code.

The U.S. Department of Education is hosting a recognition ceremony November 9-10 at the historic Omni Shoreham Hotel in Washington, D.C.  Mr. Kurt Unruh and Dr. Gary Fisher will accept the award for Valor.

For more information, visit www.GoValor.com.

Tweet

---

By Kathy Fallert; courtesy photos

September 24 was a beautiful fall day as Buffalo Ridge Elementary (BRE) hosted its annual Field Day themed for Super Heroes.  There were multiple stations for the kids to rotate through which included a giant inflatable obstacle course, water balloon toss, Nerf archery, and potato sack races.

Organizer and P.E. teacher Ronda Gutierrez commented, “We had 12 stations total that focused on fun activities that engaged students in friendly competition and gave them the opportunity to build relationships between classmates to start the year on a positive note.  Sportsmanship and fair play is something I stress in and out of the classroom.  To witness the high fives and positive comments between students was very rewarding!”

Split up with two sessions, morning and afternoon for different grades, the students had a blast and built some friendships too.  Gutierrez continued, “Kurt Junggren who is a parent at BRE was a great help coordinating all 50 some volunteers.  Field Day is a day that students look forward to each year!  With all of the changes in Douglas County, it is great that we are able to hang on to traditions like Field Day.”

To find out more about activities at BRE, visit www.sites.google.com/a/dcsdk12.org/buffalo-ridge/.

Tweet

---