Catering to the masses

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Catering to the masses

Durango chefs can serve any style
Adam Palermo, chef at Norton’s Catering, right, laughs with Chuck Norton, owner, while making breakfast burritos. Norton said he caters five to six weddings a month.
Chili lime pineapple-stuffed cucumbers and piave-crusted chicken roulade were among the offerings from The Yellow Carrot during the Women’s Resource Center’s “Girls Night Out” on Friday evening at Blue Lake Ranch.
After performing with Bare Bones Burlesque, Chrissy Mosier grabs a handful of chocolate ginger whoopie pies with vanilla bean cream made by The Yellow Carrot at the Women’s Resource Center’s “Girls Night Out” on Friday evening at Blue Lake Ranch.
Bethany Niccum tries and loves the chili lime pinneapple-stuffed cucumbers made by The Yellow Carrot during the Women’s Resource Center’s “Girls Night Out” on Friday evening at Blue Lake Ranch.

Catering to the masses

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Adam Palermo, chef at Norton’s Catering, right, laughs with Chuck Norton, owner, while making breakfast burritos. Norton said he caters five to six weddings a month.
Purchase
Chili lime pineapple-stuffed cucumbers and piave-crusted chicken roulade were among the offerings from The Yellow Carrot during the Women’s Resource Center’s “Girls Night Out” on Friday evening at Blue Lake Ranch.
Purchase
After performing with Bare Bones Burlesque, Chrissy Mosier grabs a handful of chocolate ginger whoopie pies with vanilla bean cream made by The Yellow Carrot at the Women’s Resource Center’s “Girls Night Out” on Friday evening at Blue Lake Ranch.
Purchase
Bethany Niccum tries and loves the chili lime pinneapple-stuffed cucumbers made by The Yellow Carrot during the Women’s Resource Center’s “Girls Night Out” on Friday evening at Blue Lake Ranch.
Oven-Dried Tomatoes

@Recipe intro bold:Notes: Tomatoes will be at their peak in the next few weeks, as will garlic from the farmers market. Here’s one suggestion on how to preserve them through the winter. Try to use same size tomatoes on each baking sheet so they dry evenly.
Ingredients:
10 pounds tomatoes
Canola oil
Kosher salt
6-8 cloves fresh garlic, crushed or minced
Olive oil
Method:
Preheat oven to 250 F.
Cut tomatoes in half lengthwise. If larger than 2inches in diameter, cut into quarters.
Coat baking sheet with canola oil. Place tomatoes cut side up, sprinkle with kosher salt. Bake for about 4 hours until most of the liquid has evaporated. Remove from oven and cool completely.
Arrange tomatoes in a single layer in a glass bowl or baking dish. Drizzle with olive oil and crush one or two cloves of fresh garlic over tomatoes. Place another layer of tomatoes over the first and add more olive oil and garlic. Repeat layering with remaining tomatoes, olive oil and garlic. Refrigerate overnight.
To store, place small portions of tomatoes and extra olive oil in freezer bags and freeze. Defrost and use in pasta and sandwiches or with fresh mozzarella over toasted bread.
Recipe courtesy of Michael Lutfy.

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