On the Clock: Lea Taylor and Ian Chapman | SummitDaily.com

On the Clock: Lea Taylor and Ian Chapman

DUFFY HAYESsummit daily news

Summit Daily/Brad Odekirk

What’s an Australian Meat Pie, you ask? Well, according to local high school senior Lea Taylor, they’re mostly “stew and crust,” and they’re wicked popular in some of the more far-flung regions of the world, like Australia and New Zealand.So popular, in fact, that Taylor, her brother, and an authentic Australian friend are bringing the Down Under delicacies to the people of Summit County. They’re getting ready to open a stand called Aussie Tucker Box that sells the stuffed treats – bringing a totally unique taste treat to an otherwise unfamiliar High Country public.

The idea was hatched last year, when Taylor’s brother, Dru, and Aussie Ian Chapman did an around-the-world trip, and the two of them came up with the idea of bringing the classic specialty to Summit County. Meeting up with Lea in Spain, they charged her with finding a location to build the business. Lea took the task to the next level, translating her experience in Summit High School’s Prostart culinary career program into creating a real-life local business. “A lot of the projects we did in class tied in to what we are doing now,” she said. Their stand, which Taylor describes as “looking kind of like a Tiki bar,” is opening this Saturday. You’ll find their Aussie Tucker Box stand tucked inside the jungle environs of the Alpine Gardens nursery in Silverthorne, and starting Saturday they’ll be offering a variety of the stuffed pies for all to try.Taylor said that they’ll likely be offering five kinds of pies – a Shepherd’s pie, a classic meat pie, a vegetarian version, a bacon-and-cheese pie, and a fifth “flavor-of-the-week.” The recipes all come from traditional meat pie recipes shared by Chapman’s grandmother back home, then tweaked a bit to fit the region. The small stand will also have drinks, chips, cookies and fruit so patrons can enjoy a complete meal, either take-out or dine-in.

“We just had a dream and we’ve run with it,” Taylor said.Are you ready for your Saturday opening?

“We’re getting there. Right now we’re just trying to get our food supply lined up. But it’s just been crazy … there’s been a lot of obstacles to get over so far.”What are your goals for the business?”We definitely are thinking we’ll get another one opened if it works out, in Breckenridge or Frisco Main Street, and then maybe somewhere on a beach where it typically would fit in. We’d like to keep it sort of community-style, though – a place where the community can come and hang out.”