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Peakview Café

Peakview Café Hours:   
Monday - Friday
7 to 10 a.m. and 11 a.m. to 2 p.m. 
 

 Barista Hours:  
Monday - Friday
7 a.m. to 7 p.m.  (closed from 2 to 3 p.m.)                              
Saturday - Sunday
7 a.m. to 4 p.m.  (closed from 2 to 3 p.m.)

Click here for the Tasty Apple Pie Recipe.

It might sound far-fetched, but believe it - our patients and their families enjoy some of the tastiest food in town at the Peakview Café. Unlike most hospitals, Parker Adventist doesn’t contract with a giant food-service purveyor to dish up meals. Instead, we hired Executive Chef Dan Skay, who combines culinary creativity with health-conscious preparations to create savory, eye-appealing meals that are good for you. He has also recently made "green changes" to help reduce waste and protect our environment and uses fresh herbs from our very own herb garden!

Freshly baked pizza from a wood-fired pizza oven, gourmet soups, a fresh salad bar, deli sandwiches, daily chef specials and a barista bar that uses gourmet coffees for its espressos, cappuccinos and other flavored drinks all make this a place where anyone can come enjoy freshly prepared food while gazing out over the Front Range.

Guest trays are available in room to the family and friends of our patients from 7 a.m. to 7 p.m. each day. We accept cash, check, Visa, MasterCard, Discover and American Express.

Chef Dan's Tasty Apple Pie

2 - 12 inch pie crusts 12 inch, store bought or homemade
2 Tbsp. lemon juice, freshly squeezed
3 lbs baking apples 
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup sweet cream butter
1/4 tsp.  ground cinnamon
Pinch ground nutmeg  
1 large egg, lightly beaten

Begin by preheating your oven to 375 degrees.

In a glass or stainless bowl place in the lemon juice. Peel and core the apples. Cut each apple into 8 wedges. Toss the apples with the lemon juice. Add in the sugar and toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer. Reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a glass or stainless bowl to catch all the juices.

Return the juices to the skillet, and simmer over medium heat until thickened and begins to lightly caramelize, approximately 10 minutes. Add the apple to the bowl and add in the reduced juice and remaining spices. Set aside to cool completely.

Place cool apple mixture in to 1 lined pie crust. Brush the edge of the crust with lightly beaten egg then place the second prepared crust over the first. Flute the edges of the dough and cut slits in the top to allow steam to escape while baking. Brush the top of the dough with the beaten egg and sprinkle with a little granulated sugar. Place the pie on a rack in the lower third of the oven and bake for about 50 minutes or until golden in color. Cool slightly and Enjoy!