Perking up feasts

Perking up feasts

Two Durango chefs create new business based on foraged foods
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Smoked Beef Filet with pickled beets, spaghetti squash and holly grapes.
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Ep 712159979
Sunnyside Meats owner Jerry Zink, left, helps Owen Clark pick out a lamb in the storage cooler. Clark and chef-partner Macros Wisner bought lamb to serve at their foraged food-themed dinner on Dec. 3 at Brickhouse Cafe. The course was Shepherd’s Farm Lamb with beet, baby carrot and spaghetti squash. It was paired with a glass of Sonoma Coast 2009 Le Crema Pinot Noir.
Ep 712159979
Ep 712159979
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Carrots, sumac and cress adorn a soft-poached farm egg. Marcos Wisner and Owen Clark serve the course with potato, bacon and tomatillo. They pair it with Ska Brewing Co.’s Pinstripe Ale.
Ep 712159979
Ep 712159979
Rose hips are a commonly found wild ingredient found on land in Southwest Colorado. Found Foods owners Marcos Wisner and Owen Clark use the fruit of the rose plant often in their dinner courses.
Ep 712159979
Ep 712159979
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Chocolate cake chunks with eggnog ice cream lay on top of coffee streusel and cherries.
Ep 712159979
Ep 712159979
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Marcos Wisner, a Durango chef, holds Sumac on Friday that he collected from a tree on a Durango side street.
Ep 712159979
Ep 712159979
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Marcos Wisner pulls apart a rose hip that he plucked from a tree on a Durango side street. He and Owen Clark collect rose hips on private property when they incorporate them into their menus they create for the intimate dinners they plan to have each month. The dinners showcase foraged food that they collect from the area.
Ep 712159979
Ep 712159979
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Marcos Wisner and Owen Clark created their Smoked Rainbow Trout appetizer with mallow capers, crème fraîche and cress. They serve it on a river rock. They pair it with a glass of Poema Brut Cava from Spain.
Ep 712159979
Ep 712159979
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Marcos Wisner, a Durango chef, collects sumac from a tree on a Durango side street.
Ep 712159979
Ep 712159979
Marcos Wisner uses a hook to select a lamb in the cooler of Sunnyside Meats plant. Wisner and fellow chef Owen Clark bought lamb to serve at their foraged food-themed dinner on Dec. 3 at Brickhouse Cafe. The course was Shepherd’s Farm Lamb with beet, baby carrot and spaghetti squash. It was paired with a glass of Sonoma Coast 2009 Le Crema Pinot Noir.
Ep 712159979
Ep 712159979
Purchase
Marcos Wisner, left, and Owen Clark. The two New York City-trained chefs have returned to their native Durango to create Found Foods, a supper business that focuses on foraged and local foods.
Ep 712159979
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Durango ~ Events
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