Durango digs in

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Durango digs in

Restaurants kick off summer with annual street fest and fundraiser
Gazpacho grillers Greg Dixon and Giovani Ahuactzi prepped 850 ears of elote, or Mexican street corn at Sunday’s Taste of Durango festival on Main Avenue. After parboiling and grilling, the butter-coated cobs are rolled in cotija cheese, a hard, Mexican cheese similar to but milder than Parmesan, and garnished with chile powder. Kitchen manager Shannon Lewis said they prepared 200 more ears this year but still ran out.
A crowd of 9,850 people turned out Sunday to sample the cuisine of more than 30 local restaurants, breweries, food trucks and confectionaries. Hydi Verduzco, treasurer of the Durango chapter of the Colorado Restaurant Association, which sponsored the event, said she expected profits to match last year’s total of about $18,000. Proceeds from the event benefitted Manna Soup Kitchen and Durango High School ProStart.
Homemakers Kelly Walker and Nichole Rohn introduced three varieties of cake pops from their new commercial baking venture, Flour Sack, which soon will be opening up shop on Main Avenue. The two moms baked 1,100 items for Taste of Durango and had little left at the end of the day. “Boston cream cake slices flew,” Walker said of their treat made from vanilla bean custard and chocolate ganache. The artistic team won the Best Booth award for their hand-painted burlap decor and custom furniture crafted by Walker’s husband, Benjamin Walker.
The Taste of Durango 2013 award for Best Food went to the Ore House. Attendees stood in line for up to 20 minutes to sample steak skewers of ribeye, New York strip and filet over cream corn made with cheddar and blue cheese.
JOSH STEPHENSON/Durango Herald

Chimayo bar manager Adam Peterson served his signature Strawberry Basil Coolers at Taste of Durango on Sunday. The summer specialty drink features vodka, gin, lemon, strawberry puree, fresh basil and a touch of simple syrup, server Gina Cottom said. Along with about 400 coolers, Chimayo sold nearly 1,000 braised pork tacos. Both items are on the restaurant’s happy hour menu.
JOSH STEPHENSON/Durango Herald

Rice Monkeys Rolls & Bowls chef Dung Tran sold about 500 of his crowd-pleasing deep-fried, rice-paper-wrapped pork rolls at Taste of Durango on Sunday. The appetizer featured carrots, bean thread noodles, mushrooms, ground pork and green onions and was served with a sweet chili dipping sauce.
And the winners are...

Best Food: Ore House
Best Dessert: Skillfully Decadent
Best Drink: Cyprus Cafe
Best Booth: Flour Sack
Young Professionals of Durango People’s Choice Awards:
best food: Mahogany Grille
best drink: Eno
Best Booth: The Rochester Hotel

Durango digs in

Gazpacho grillers Greg Dixon and Giovani Ahuactzi prepped 850 ears of elote, or Mexican street corn at Sunday’s Taste of Durango festival on Main Avenue. After parboiling and grilling, the butter-coated cobs are rolled in cotija cheese, a hard, Mexican cheese similar to but milder than Parmesan, and garnished with chile powder. Kitchen manager Shannon Lewis said they prepared 200 more ears this year but still ran out.
A crowd of 9,850 people turned out Sunday to sample the cuisine of more than 30 local restaurants, breweries, food trucks and confectionaries. Hydi Verduzco, treasurer of the Durango chapter of the Colorado Restaurant Association, which sponsored the event, said she expected profits to match last year’s total of about $18,000. Proceeds from the event benefitted Manna Soup Kitchen and Durango High School ProStart.
Homemakers Kelly Walker and Nichole Rohn introduced three varieties of cake pops from their new commercial baking venture, Flour Sack, which soon will be opening up shop on Main Avenue. The two moms baked 1,100 items for Taste of Durango and had little left at the end of the day. “Boston cream cake slices flew,” Walker said of their treat made from vanilla bean custard and chocolate ganache. The artistic team won the Best Booth award for their hand-painted burlap decor and custom furniture crafted by Walker’s husband, Benjamin Walker.
The Taste of Durango 2013 award for Best Food went to the Ore House. Attendees stood in line for up to 20 minutes to sample steak skewers of ribeye, New York strip and filet over cream corn made with cheddar and blue cheese.
JOSH STEPHENSON/Durango Herald

Chimayo bar manager Adam Peterson served his signature Strawberry Basil Coolers at Taste of Durango on Sunday. The summer specialty drink features vodka, gin, lemon, strawberry puree, fresh basil and a touch of simple syrup, server Gina Cottom said. Along with about 400 coolers, Chimayo sold nearly 1,000 braised pork tacos. Both items are on the restaurant’s happy hour menu.
JOSH STEPHENSON/Durango Herald

Rice Monkeys Rolls & Bowls chef Dung Tran sold about 500 of his crowd-pleasing deep-fried, rice-paper-wrapped pork rolls at Taste of Durango on Sunday. The appetizer featured carrots, bean thread noodles, mushrooms, ground pork and green onions and was served with a sweet chili dipping sauce.
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Durango ~ Events
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