Dream made real

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CLOSE TO HOME: RESPONDING TO SEXUAL ASSAULT IN OUR COMMUNITY

Dream made real

Rollover left woman in a coma before she could open business
Amie Johnson, owner of Red Lantern Catering, makes homemade meatloaf with whiskey bacon jam recently at her store at 2876 Main Avenue. Johnson discovered finding openings for chefs in Durango is an against-the-odds proposition, so she decided to open her own business. Last year, she began the planning, but an auto accident put her on a detour before she her planned initial opening. After months of rehab work, she was able to open last month.
Apple cobbler muffins and double-frosted dark chocolate coconut cake with real butter cream at Red Lantern Catering at 2876 Main Avenue.
Amie Johnson, owner of Red Lantern Catering, works at her store at 2876 Main Avenue. She choose a location near Durango High School with the intention of drawing a steady clientele from the school, a proposition that so far has proved only partially successful.
The Southern Ham Sandwich with pickled eggs and dijon-honey chipotle on focaccia bread at Red Lantern Catering. Amie Johnson tries to keep her sandwiches under $7. She uses whipped cranberry mustard yams or pickled hardboiled eggs instead of cheese on sandwiches.

Dream made real

Amie Johnson, owner of Red Lantern Catering, makes homemade meatloaf with whiskey bacon jam recently at her store at 2876 Main Avenue. Johnson discovered finding openings for chefs in Durango is an against-the-odds proposition, so she decided to open her own business. Last year, she began the planning, but an auto accident put her on a detour before she her planned initial opening. After months of rehab work, she was able to open last month.
Apple cobbler muffins and double-frosted dark chocolate coconut cake with real butter cream at Red Lantern Catering at 2876 Main Avenue.
Amie Johnson, owner of Red Lantern Catering, works at her store at 2876 Main Avenue. She choose a location near Durango High School with the intention of drawing a steady clientele from the school, a proposition that so far has proved only partially successful.
The Southern Ham Sandwich with pickled eggs and dijon-honey chipotle on focaccia bread at Red Lantern Catering. Amie Johnson tries to keep her sandwiches under $7. She uses whipped cranberry mustard yams or pickled hardboiled eggs instead of cheese on sandwiches.
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