Fuel & Iron Food Hall, 400 S. Union Ave., Pueblo, opened this past spring. It’s the first food hall in Pueblo and will eventually offer a culinary apprenticeship program and be the home of Fuel Farm, an urban farm on grounds adjacent to the food hall building.

The objective of the food hall is to offer affordable space for chefs to try out new food concepts. There will be a turnover of food offerings as owners move on to open their own restaurants or switch gears and take the concept in a new direction.

Here’s the current lineup of food vendors:

• Mosh Noshery serving loaded hot dogs and smash burgers.

• Solar Roast Coffee & Nick’s Dairy Crème.

• Diavolo Pueblo Hot Chicken, a new concept test for Bingo Burger owners Richard Warner and Mary Oreskovich.

• Union Pizza Co.

• Steel Crescent Kitchen.

• The Hungry Buffalo.

Food hall hours are: 11 a.m.-9 p.m. Mondays through Thursdays, 11 a.m.-10 p.m. Fridays, 10 a.m.-10 p.m. Saturdays and 10 a.m.-9 p.m. Sundays. Visit facebook.com/fuelandironpueblo

The culinary apprenticeship program is a work in progress. Mo Montgomery has been named culinary director for this Fuel & Iron project. She was formerly the director of hospitality and culinary arts at the Pueblo Community College.

“The PCC culinary arts program closed in May of last year,” Montgomery said. “Now this apprenticeship program at Fuel & Iron will help keep culinary education alive in Pueblo and preserve the rich culinary culture of the region.”

The first apprenticeship is set to start in August 2024 and will focus on the culinary arts. The next apprenticeship will be through the Fuel Farm, Pueblo’s first commercial urban farm, located on the campus of the food hall. It is a “one-of-a-kind agriculture” program, according to Montgomery. The third apprenticeship will have a focus on consumer packaging and food manufacturing.

Montgomery said, “Right now we have an application that is serving as a holding place for interested applicants as we are working on funding the program.”

Email [email protected] for more information.

Shake it up Thursday

The grand opening for the first Colorado Springs Shake Shack, 9723 Federal Drive, is at 11 a.m. Thursday following the ribbon cutting at 10:30 a.m.

The popular New York City-based chain will donate $1 for every sandwich sold at the new location on opening day to Colorado Springs-based Care and Share Food Bank, a partner food bank of Feeding America that provides meals to those in need across 29 counties. The first 100 customers through the doors will get a limited-edition Shake Shack mug.

The tasty news is the Colorado-exclusive Green Chile CheddarShack burger, which will be a year-round menu item. Like all Shake Shack burgers, this one begins with a squishy Martin’s potato roll. The 4-ounce hormone- and antibiotic-free blend of Angus sirloin, brisket and short rib patty is smashed onto the griddle. The result is a crunchy, caramelized lace on one side.

Next, the topping of marinated green chiles, jalapeños and scallions are scooped on. This isn’t the New Mexico-style roasted green chile we’re fans of around these parts; it’s more of a relish, only without any sweetness. A sprinkle of shredded white cheddar and a standard square of American cheese is added.

Other menu items include made-to-order Angus beef hamburgers, chicken sandwiches, hot dogs, vegan burgers and hand-spun milkshakes. Visit shakeshack.com.

Savor the spirts

Peaks & Pours Whiskey Festival takes place at The Meanwhile Block, 114 W. Cimarron St., from 11 a.m.-4 p.m. Nov. 18.

For $55.20 ($50 plus $5.20 service fee), sample the finest whiskeys from around the world, beer and other spirits, bites from food trucks (additional charge), music, a cigar lounge, door prizes and a bartender competition. Designated driver tickets are $30. Proceeds will benefit programs and services of Mt. Carmel Veterans Service Center, making a positive impact on veterans’ lives. Visit /tinyurl.com/4te636sa

Contact the writer: 636-0271.