Flavor Four Corners Dining Guide 2023 Spring/Summer

TABLE OF CONTENTS

06 RESTAURANT WEEK

Durango celebrates culinary scene

14 FARMERS MARKET FINDS

Vendors offer incredible gifts, goods and groceries

24 REV'D UP FOR FOOD TRUCKS Entrepreneurs collaborate to build community

32 A TASTE OF TRAVEL

Local food can connect us to different cultures

40 SEANAN CULLOTY

Chef connects to community through cooking

48 ARRIVE HUNGRY, LEAVE HAPPY Community events celebrate culinary arts and craft beverages

56 BACKYARD BARBECUES

Master the art of hosting

58 RESTAURANT LISTINGS

Compare offerings from area eateries

durango celebrates culinary scene Restaurant week recap

By Hunter Harrell

Durango is a destination that delights foodies. In fact, the town established quite a reputation for having more restaurants per capita than San Francisco. While the quantity of dining options is rather remarkable, the quality of each establishment is a top-tier talking point, too.

From sourcing fresh produce to presenting pristine plates, talented chefs in Durango prepare incredible meals with sustainable ingredients grown close to home. To celebrate the vibrant culinary scene in our small town, Visit Durango hosted the city’s first-ever Restaurant Week from April 1-9 to benefit the Durango Chapter of the Colorado Restaurant Association.

COLORADO’S HOSPITALITY INDUSTRY AT-A-GLANCE

. 12,400+ eating and drinking locations in Colorado

. 69% of Colorado restaurants are independently owned and operated

. Restaurants accounted for 10% of the state’s workforce prior to the pandemic.

. Annually, restaurants drive $14+ billion in retail sales and $323 million in state sales tax revenue to the Colorado economy.

A total of 24 independent restaurants, local eateries and neighborhood cafes in La Plata County participated in the inaugural celebration. Ore House executive chef and CRA board member, Regan Briggs, said the week-long event motivates residents to try new restaurants and encourages restaurants to engage with more members of the community.

“The beauty for me was recognizing every face that came in the door,” Briggs said. “This was a local event. And I think restaurants have the opportunity to create life-long customers from one experience.”

While several participating restaurants offered a three-course prix fixe menu, others crafted creative cocktails or added fun twists on traditional recipes. The prix fixe menu at Seasons Rotisserie and Grill included a blood orange mezcal mule and wild mushroom arancini for the first course, followed by blackened salmon with asparagus cream pappardelle noodle,

Source: Colorado Restaurant Association

and a five-berry trifle for dessert for $45. 2nd Deli and Spirits assembled cheeseburger subs for $12, while Steamworks Brewing brought back a fan favorite for a limited time only –chicken and waffles for $16. Others took the opportunity to interact with those interested in their offerings. For example, Four Leaves Winery designed a tasting challenge for guests, which cost $8 to enter. Patrons that could identify three of four samples using the description menu won a coupon for a free glass of wine, and those that correctly identified all four won a free bottle of wine.

Rather than offering a prix fixe menu or specialty items, Ore House also took a different approach to Restaurant Week by donating 10% of proceeds from any menu item made with local ingredients to CRA. Briggs said that about 75% of the menu is sourced from local farms, including items like James Ranch wagyu, Twin Buttes dehydrated mint and Bow and Arrow polenta. Briggs said Ore House experienced an increase in both diners and sales.

“I took a peek at sales from last year, and we had an increase of about 10% in those nine days that we were open.”

In the past, the Durango Chapter of the Colorado Restaurant Association hosted the annual Taste of Durango. The proceeds from this event supported local nonprofits and culinary arts education. Taste of Durango invited local restaurants to set up booths outdoors along Main Avenue to provide samples of menu items to attendees in exchange for a specified number of tickets that customers would purchase upon entry.

2023 RESTAURANT WEEK PARTICIPANTS

. 2nd Deli & Spirits

. Balcony Bar & Grill

. Carver Brewing Company

. Chimayo StoneFired Kitchen

. Durango Diner

. Easy By Southwest

. El Moro Spirits & Tavern

. Father’s Daughters Pizza

. Fired Up Pizzeria

. Four Leaves Winery

. Love N' Juice

Though a beloved tradition, both event organizers and participating restaurants must dedicate time and schedule staff to support the full-day food and beverage festival. In addition to complicated logistics, rising costs and the labor shortage contributed to CRA’s decision to cancel it in 2023.

However, Restaurant Week isn’t geared toward replacing the food festival. It could return in the future if organizers can find ways to remove or reduce the impact of the obstacles, like long wait times and complicated wristband system, that plagued the 2021 event. Instead, organizers framed Restaurant Week as a more approachable experience for both restaurants and patrons.

“This is the first year, so we wanted Restaurant Week to get its feet wet, and make it a little bit more approachable for any business … to be able to contribute in some way.” Briggs said. “They don’t have to provide extra

The beauty for me was recognizing every face that came in the door,” Briggs said. “This was a local event. And I think restaurants have the opportunity to create life-long customers from one experience.

. Magpies Newsstand Cafe

. Mama Silvia’s

. Ore House

. Oscar’s Cafe

. Primi Pasta & Wine Bar

. Seasons Rotisserie & Grill

. Steamworks Brewing Company

. The Animas River Grille & Lounge

. The Mahogany Grille

. The Roost

. The Yellow Carrot

. Zia Taqueria

staffing, so they can go about normal business, hopefully, with an influx of diners.”

Rather than serving a rambunctious crowd of hungry festival-goers, diners can spend more time experiencing the flavors of the food, learn about the ingredients used in restaurant dishes and benefit from additional exposure, all thanks to one event.

“The amount of community engagement was fantastic,” Briggs said. “Not only in the amount of businesses that joined, but Visit Durango put a lot of marketing behind it. They put their feet down and went for it.”

For residents that enjoyed their experiences during Durango’s first-ever Restaurant Week, there is good news. Based on the feedback organizers have received thus far, the event could become a mainstay in the community.

“Durango has a vibrant culinary scene, and I really think that next year could be even bigger,” Briggs said. “It has a ton of potential, and where we take it is… well, I guess we will find out.” n

From farm to table and vine to wine Eolus Bar and Dining offers the finest menu selections from Southwest Colorado’s bounty of farms, ranches, vineyards and breweries. Our historic dining room provides a comfortable, mountain elegant setting with tabletop and booth seating. Our covered rooftop patio presents premium views of the surrounding mountains for our guests, as well as private parties. Eolus Bar and Dining is a distinct Durango establishment where guests are invited to relax and enjoy locally-inspired cuisine, wine and other craft beverages.

Signature Items

PAN ROASTED DUCK BREAST

parsnip potato, apple celery salad, local cherry and blackberry gastrique, orange purée, oranges

SEARED SCALLOPS

minted pearl couscous with golden raisins, beet vinaigrette, grapefruit beurre blanc, frisée salad

GRILLED RIBEYE

14-ounce prime ribeye, herbed fingerlings, peeled asparagus, roasted tomato, wild mushroom demi, red wine compound butter

First Place Best Fine Dining

Second Place Best Steak

Second Place Best Restaurant

Locally grown . Mountain inspired

919 Main Ave., Durango (970) 259-2898

www.eolusdurango.com

Monday-Friday 5-9 p.m.

Reservations Recommended

Explore Durango’s favorite food truck collective featuring a culinary experience with a variety of choices. With a 1950s retro gas station decor, come enjoy our outdoor seating areas with great views and savor live music with family and friends. Check out the new food trucks that have joined our community on the corner of Main and 11th Street in downtown Durango.

ERNIE’S BAR

a rotating menu of draft beer, handcrafted specialty cocktails, extensive tequila and mezcal selection

BACKCOUNTRY GOURME T

gourmet sliders, delicious salads and homemade sides

THE B OX

serving up incredible artisan woodfired pizzas made with high mountain housemade dough and local ingredients

LOVE N’ JUICE

smoothie and juice bar, also serving paninis, soups and specialty bagels

First Place Food Truck

Second Place Outdoor Dining

Third Place Best French Fries

Culinary collective . Cocktail bar

1101 Main Ave., Durango (970)422-8482

www.11thstreetstation.com

Open daily 7 a.m.

Online ordering . Takeout

Outdoor seating . Live music

AVALANCHE B OWLS

assorted rice bowls showcasing global cuisines

MARE NOSTRUM

offering gyros, shawarma, falafel as well as other Greek and Mediterranean items

DEVERA’S

fun and elevated cuisine featuring a selection of new and unique dishes to Durango

UNCLE’S FIXINS

perfecting the art of comfort food with loaded baked potatoes, soups, desserts and more

CAFE AMOR

new to town, offering quality organic coffee and tea, serving pastries and breakfast items daily

Our quaint, locally-owned restaurants serve the best handmade Colorado-style pizzas. We probably have the largest topping selection in the known universe. Indoor and outdoor dining and full bar at all three locations.

Signature Items

PIZZAS

KOKO’S GREEK

spinach, red onion, tomato, Kalamata olive, Parmesan, feta on garlic oil

PORK-U-PINE

ham, pineapple, cheddar, marinara

CHICKEN BACON RANCH

chicken, bacon, bell pepper, cheddar, ranch

FUN GUY PIZZA

mushrooms, red onion, roasted garlic, mozzarella and white truffle oil

THE HEATER

spicy sausage, jalapeño, green chile, cheddar on marinara

Italian . Casual

Three locations

441 E. College Drive, Durango (970) 259-5551

2957 N. Main Ave., Durango (970) 422-8337

125 Mercado St., Suite 105, Durango (970)764-4207

www.homeslicedelivers.com

Open daily 11 a.m.-10 p.m.

Bar open until midnight

Takeout . Delivery

Outdoor seating . Online ordering

CALZONES

made to order, with over 50 toppings to choose from

STARTERS

garlic home rolls, pepperoni rolls, garlic cheese bread

SANDW ICHES

Big Billy Meatball Sub, Italian Beef, Chicken Bacon Ranch, Chicken Caesar Wrap, Eggplant Parmesan, Gyro

SALADS

Home Salad, My Big Fat Greek, Caesar, The Holy Goat

DESSERTS

cinnamon knots and cookies

Second Place Best Pizza

vendors offer incredible gifts, goods and groceries Farmers market finds

By Connie Byers

DURANGO FARMERS MARKET

We caught up with Anna Knowles, Durango Farmers Market manager, to get the inside scoop on what’s new for the 2023 season. “This year, the market will be welcoming a total of 33 new vendors while keeping nearly all of the staple vendors locals have come to know and love,” Knowles says. Included in those new vendors are local favorite, Ska Brewing, as well as newcomer Tortilleria La Flor and two new flower vendors. Other additions will include a dedicated dining area and a kid’s booth to be sponsored by local nonprofits that will feature weekly crafts. As the market grows and expands, Knowles says, “We are focused on creating a lifeline for the community, a place where everyone feels welcome.”

Shop like a local

The early bird gets the worm

Farmers markets are a vibrant, family-friendly venue filled with produce, meats, artisan wares and more from local farms and makers. Durango Farmers Market offers something for everyone, from fresh pastries and handmade smoothies to delectable cheeses and beautiful blooms.

There’s nothing like perusing the aisles of a farmers market and gaining the opportunity to put a face to the food we eat. Best of all, it’s a great reflection of the community as locals gather to support regional farms and ranches.

Buying directly from the farmer at the market reduces reliance on outsourced packing plants, industrialized farms and grocery distributors. Money goes directly to the farmer who grew the food. It stays within the local economy, supporting a family and creating jobs.

Whether picking up lunch supplies for weekend adventures, shopping artisan crafts or stocking up on weekly groceries, below is a list of best practices for shopping at area farmers markets like a local.

To find the best selection, be sure to arrive early. Popular items tend to sell out before the day is done. As an added bonus, the market tends to be less crowded earlier in the day.

Take a lap

It’s a good idea to walk around the market upon arrival to see what is available before making purchases. Scout each section before buying to find the desired products for the best value.

Carry small change

Vendors will make change, but having an ample amount of small change (ones and fives) on hand will make purchases smoother. At Durango Farmers Market, attendees can use a credit card to purchase Market Bucks at the information

booth if needed. However, keep in mind that credit card processing comes with fees that both the market and the vendors must absorb.

Bring bags along

Most vendors offer bags for convenience, but they appreciate customers that come prepared. Not only is it better for the environment, but it is also easier for farmers since they won’t have to gather spare packaging.

Know what’s in season

Starting with a basic knowledge of seasonal produce helps customers identify the freshest products. Think about the bright flavor of a juicy summer tomato compared to one bought in winter. Peak-season produce will have the best flavor.

Talk to the farmers

This is one of the best reasons to visit a farmers market. Don’t be afraid to ask questions. Farmers are highly familiar with their crops, they can educate customers on how the crop is grown, where it originates, what it tastes like, and the best way to prepare it.

Buy more than produce

While produce is abundant at the market, shoppers can also find fresh cuts of meats, eggs, cheeses, baked goods, flowers and so much more! For many market-goers, the venue is a one-stop shop for other essentials, such as spice mixes, canned goods and preserves, beautiful dishware, bath and body products, as well as apparel and accessories.

Try new things

Whether visiting a new vendor or buying quail or duck eggs instead of chicken eggs, leave some room in the budget. Products from farmers often rotate weekly, and there are plenty of treats and treasures to take home.

Look for hyper-local varieties

Markets offer customers a perfect place to pick up ingredients they can’t find anywhere else. Foraged mushrooms and raw honey are among our favorites to seek out when we hit the market. There is a distinctive freshness that comes with buying ingredients from the source.

SOUTHWEST COLORADO

Bayfield

Saturdays

8 a.m.-noon

Tuesdays

3:30-7 p.m. 1328 County Road 501

Cortez

Saturdays

7:30-11:30 a.m.

Montezuma County Courthouse parking lot, 20 S. Elm St.

Durango

Saturdays 8 a.m.

TBK Bank parking lot, 259 W. Ninth St.

Dolores

Wednesdays 4-7 p.m.

Flanders Park, Fourth and Railroad

Mancos

Thursdays 4-7 p.m.

Boyle Park, 150 Grand Ave.

NORTHWEST NEW MEXICO

Aztec

Wednesday 4:30-7 p.m.

Westside Plaza, 1409 West Aztec Blvd.

Bloomfield

Thursdays 4-6 p.m.

Bishop Square

Farmington

Tuesdays, 4-6 p.m., Farmington Museum, 3041 E. Main St. (beginning July 5)

Saturdays, 9 a.m.-2 p.m. Walter E. Sundquist Pavilion in George F. Riley Park, 33113 Grand River at Grove Street

Saturdays, 8 a.m.-noon, Farmington Museum, 3041 E. Main St.

Kirtland

Mondays, 5-7 p.m. 47 Road 6500

Shiprock

Wednesday noon-6 p.m.

Saturdays 8 a.m.-2 p.m. N693 Highway 64

Non-negotiables

We are focused on creating a lifeline for the community, a place where everyone feels welcome.

Local farmers grow food using sustainable practices, providing their staff with living wages and supplying the community with quality products. Attending market is how farmers make a living. The pricing reflects the work they do.

Savor the experience

Visiting a farmers market is an experience best enjoyed with a leisurely attitude. Food is not just a commodity; it’s a community and a delightful way to deepen a connection to the bioregion. While customers can simply grab a random ingredient on-the-go, the farmers market also allows attendees time to wander around, savor the smells, chat with friends and enjoy the festivities. n

- Anna Knowles

The James Ranch Grill takes farm to table one step further. The restaurant is a table on the farm, sourcing the majority of its organic ingredients on-site at the James Ranch. The organic vegetables that don’t grow in their own gardens are sourced from local and regional producers that care for the land and use regenerative practices. Enjoy an expansive outdoor seating area that provides amazing views, or indoor seating that features more windows than walls, so guests can soak in the scenery. The restaurant serves non-alcoholic beverages as well as locally crafted beer, wine and hard cider.

Signature Items

HAND-PATTIED

BURGERS

a third-pound patty of 100% grass-fed beef, raised on the ranch and high in omega-3s

FINGERLING FRIES flavorful, hand-cut potatoes sourced from the San Luis Valley where regenerative pr actices keep pesticides out of the potatoes

GOURMET

CHEESE MELTS

10 0% grass-fed, raw milk cheese made within walking distance of your table

SPECIALTY

SANDWICHES

more delicious options to choose from, including a steak sandwich or BLT

FRESH SALADS

beautiful, locally-sourced, nutritionally dense salads with seasonal veggies, local goat cheese and other fun additions

SOUP, STEWS & CHILI mouthwatering soups, stews and chili made from locally-sourced meats and vegetables served in the fall and winter seasons

Seasonal menu . Organic, local ingredients

Family-friendly . Fast-casual dining

33846 Highway 550, Durango

10 miles north of Durango, just past Honeyville (970)764-4222

www.jamesranch.net

Follow us on

Check our website for hours

First Place Best Burger

First Place Best Outdoor Dining

Nature’s Oasis Executive Chef, Charles Childers, is a culinary wunderkind who is internationally trained in Jamaica and Fiji and has worked in well over 100 kitchens, learning from as many chefs as he could find. Childers moved to Durango in 1997 and worked as sous-chef for several well-known restaurants. H e has made multiple television appearances for local stations and is a hall of fame member in the national nonprofit called Cooking Matters, of which there are more than 80 branches in the country. He attended culinary school at Community College of Southern Nevada.

Signature Items

GREEN GODDESS JUICE

cucumber, parsley, spinach, celery, kale, apple and lemon

COLORADO COBB SALAD

spring mix, Boar’s Head oven-gold turkey, bacon, tomatoes, colby cheese, hard-boiled eggs, avocado, sprouts and housemade blue cheese dressing

SIGNATURE PREPARED SALADS

curried turkey, cilantro lime tuna, cranberry almond quinoa

DAGWOOD SANDWICH

Black Forest ham, oven-roasted turkey, roast beef, Swiss cheese and banana peppers

Natural deli . Juice & smoothie bar

300 S. Camino del Rio, Durango (970)247-1988

www.naturesoasismarket.com

Monday-Saturday 8 a.m.-8 p.m.

Sunday 8 a.m.-7 p.m.

Vegetarian & vegan options

First Place Best Deli

First Place Best Fresh Food

home LA PLATA COUNTY n COLORADO FLAVOR n SPRING/SUMMER 2023 19

Since 1887, The Strater Hotel has been welcoming locals and visitors alike to Durango’s living history museum. Our three popular restaurants and bars – Mahogany Grille, The Diamond Belle Saloon and The Office Spiritorium – offer individually unique settings to enjoy creative cocktails, shareable appetizers and elegant dinners. Inside each of these unique venues, you’ll find Victorian-era furnishings, intricate craftsmanship, storied art and exceptional service.

Signature Items

LAND AND SEA

filet mignon and lobster tail served with vegetable of the day and choice of starch

VEGAN TOFU DELIGHT

fried firm tofu, served with red and green bell pepper

BACON WRAPPED SHRIMP

jumbo shrimp wrapped in bacon, served with honey mustard sauce

STRATER STACK CHOPPED SALAD

our signature salad. chopped romaine lettuce, bacon bits, tomato, avocado with French dressing

POPCORN CAULIFLOWER

grilled and pan seared with olive oil

CARROT CAKE

homemade topped with pecan and cream cheese frosting

699 Main Ave., Durango (800) 247-4431

www.strater.com

Diamond Belle 11:30 a.m.-close

weekend brunch 10:30 a.m.-2 p.m.

The Office Spiritorium 4 p.m.-close

Mahogany Grille

5 p.m.-close

Zia Taqueria has been partnering with local growers and ranchers since 2005 in an effort to offer you the freshest and finest ingredients. We serve grass-fed beef, locally grown beans, and source local produce whenever available. Our tortilla chips are produced in our Durango factory using GMO-free local corn and Colorado sunflower oil. We are a family-friendly restaurant with vegan, gluten-free and paleo menu options available.

Signature Items

TAMALES (W EEKEND ONLY)

traditionally handcrafted with authentic masa and your choice of pork with green salsa, chicken barbacoa or roasted red peppers and queso fresco

BAJA FISH TACOS

tempura-battered pollock, cabbage, Mexican tartar sauce and pico de gallo

SUPER NACHO LIBRE

chips, cheese, meat or veggies, rice, beans, guacamole and your choice of toppings

TACOS & BURRITOS

endless combinations of beans, rice, protein and toppings made to order, however you like it

RICE, SALAD OR POTATO BOWL

your choice of beans, rice, fresh toppings, salsas and sauces

Fast-casual . Mexican

Two locations

2977 North Main Ave., Durango

Open daily 10:30 a.m.-9 p.m.

400 S. Camino del Rio., Durango

Open daily 10:30 a.m.-9 p.m.

www.ziataqueria.com

Outdoor seating . Online ordering

featuring

Zia Taqueria’s upstairs bar and rooftop patio, in collaboration with Peach Street Distillery delivers artisan, creative cocktails with a shared commitment to using fresh, locally-sourced ingredients that support Colorado communities.

Signature Items

CANTARITO

Hornitos reposado tequila, soda, grapefruit, orange, lime, tajin, chamoy

CLASSIC MARG

Hornitos reposado tequila, Cointreau, lime, agave

PALOMA

Peach Street d’agave silver, pamplemousse, grapefruit, lime, agave, soda

Open daily 3:30-9 p.m.

First Place Best Casual Dining

First Place Best Caterer

Second Place Best Mexican Food

Second Place Best Taco

Third Place Best Vegetarian/Vegan

entrepreneurs collaborate to build community Rev’d up for food trucks

The iconic ice cream truck was ahead of its time. Today’s food trucks have taken the classic model to new heights. It’s estimated more than 35,000 food trucks are currently operating in the United States, and their diversity is as varied as their locations.

As community-oriented businesses, food trucks are often found in bustling neighborhood centers or at festivals and events, which enables operators to adjust menus to their clientele’s preferences in real-time. Due to the minimalist size and operating budgets, food truck owners can be more flexible with their culinary offerings when compared to traditional brick and mortar restaurants. They also require less startup capital, enabling aspiring entrepreneurs to catapult their dreams into reality. This gives them the freedom to experiment with offering fresh ideas to the local community, something that can be more difficult to achieve within the demands of a brick and mortar cafes.

By Garett Dickinson

A flexible model for changing times

The benefit of the food truck is that it often does not need a permanent location, and this flexibility can serve both the business owner and their clientele. Southwest Colorado residents observed a flood of new food trucks during the pandemic, as many people stepped away from traditional jobs to serve others in an evolving atmosphere.

Jenni Gross, the owner of the Soup Palette, sold her brick and mortar location before the pandemic, and purchased her truck from a California operator who had to shut down due to COVID restrictions. She saw a food truck as an opportunity to not only operate within the new landscape,

but also one that gave her the freedom to work when and where she wanted.

Originally located at the Powerhouse Science Center, she since transitioned to selling her locally loved soups and lasagna at the Flying Fish Company location when she isn’t catering weddings or events.

Another food truck that got its start serving customers outside the Powerhouse is Juicy’s Shanty. Chris Turner, owner and operator, began his culinary career as a sous-chef in Columbus, Ohio, working in a variety of high-end restaurants. After transitioning into the film industry as an assistant director in New York for a number of years, he looked at starting his own food truck after movie production was impacted by the pandemic. He was ready for a change, and one he could have ownership over.

“You had to make somebody else’s movie,” he said “Same thing with the culinary industry. You had to make somebody else’s dish. I wanted to work for myself.”

Using his culinary experience and his wife’s customer relations savvy, they partnered up to open Juicy’s in 2021. Originally focusing on Jamaican cuisine, they have since expanded their offerings to include barbecue, breakfast and more.

Michael Wagner, owner and operator of Subversion, is a veteran of the Durango food scene, having been a kitchen manager at Homeslice. His current food truck business specializes in gourmet sandwiches. Wagner said he found a loyal customer base by setting up at local events and the farmers market.

Somewhere in

the middle Although these entrepreneurs have created devoted followings through word of mouth and social media, many have also felt hindered by city regulations. For some time, food trucks were only allowed to obtain temporary use permits that limited them to six months of operation at any given location, and they would then be required to relocate. This was in addition to a restriction that did not allow them to operate in the “right-of-ways” which is typically allowed in other communities.

This created a unique dilemma for food truck entrepreneurs because the traditional model provides them the flexibility to move from one location to another and set up along popular thoroughfares, following their clients and responding to assessments of profitable locations in real-time.

In the past, a common solution for many food trucks included partnering with a brick and mortar business. Both Gross and Turner had locations at the Powerhouse, and Turner had set up shop at Anarchy Brewing and VFW Post 4031 for some time before needing to relocate again, this time to Durango Harley-Davidson. While these partnership’s allowed Juicy’s Shanty to operate within the city’s regulations, it also prevented the flexibility that more metropolitan areas allow. This can be frustrating for those that aspire to use the full flexibility of the truck model.

Recently, changes to the city regulations removed the step to reapply for a permit every six months, enabling food trucks to

set up a more permanent location. There are still aspects of the new code that restrain food trucks from the full freedom they are capable of, such as requiring them to have access to a permanent bathroom. So, only time will tell if the city adopts the full flexibility food trucks can provide.

Collaborative business models

Durango businesses are creating their own business models to work with the city’s past and present regulations, utilizing multiple trucks to create culinary centers. 11th Street Station and Lola’s Place are a part of this movement. Commonly known as food truck courts, these businesses are stationary properties where multiple trucks operate simultaneously.

Marcos Wisner, the owner of 11th Street Station, said entrepreneurs have more ownership over their menus, creating an environment where chefs can be adventurous.

“Food trucks allow budding entrepreneurs to start a business with relatively low start-up costs,” said owner of Lola’s Place, Tonya >>

Ensign. “It is an especially good model for anyone who loves to prepare and serve specialty foods.”

Opening a traditional establishment can exhaust entrepreneurs, as they must address everything from marketing to renovations, which can take their focus away from the culinary aspect of their business.

“It can compromise the quality of the food you want to send out on day one because you’ve been spreading yourself thin doing everything else just to get those doors open,” Wisner noted.

Ralph DeVera, owner of DeVera, is devoted to sharing his passion for fine cuisine and is grateful he can focus on offering his creativity to the members of his community.

“It’s understanding where you live,” DeVera said, “If you work really hard to be a part of the community, you hear what the town needs without trying.”

DeVera made its debut in December of 2022, and quickly gained a loyal following with unique dishes, including items such as chicken katsu sandwich and pork belly okonomiyaki, a savory Japanese pancake.

“Just because it’s a food truck doesn’t mean you can’t get restaurant-quality stuff,” DeVera said.

Turner echoed this sentiment and added that there are other benefits of the truck model. Since food trucks do not have the space to store prepped food, this gives customers the freshest ingredients possible. Given their limited space, food truck operators can also be more efficient in their use of all resources, not just ingredients. Wagner noted water use, which is always a concern in the desert, as one of the areas where limitations create heightened efficiency.

In Mancos, Fenceline Cider balances between a food truck court and a partnership strategy. Working with a number of rotating food trucks, Fenceline advertises on its website and social media accounts when each truck will be on-site, so customers know when to catch their favorite eatery.

Food trucks also act as a springboard for aspiring chefs to open up a traditional restaurant with proven offerings and a pre-existing customer base. Durango favorites Chang Thai and Akami Poke and Ramen both opened brick and mortar locations after successful runs at 11th Street Station.

Building camaraderie

Although popular with the community at large, food trucks have traveled a long road to find their place. Many

municipalities create space for food trucks using different regulations, and the city of Durango is still evolving its relationship with these entrepreneurs. The recent regulation changes have many hopeful that there is a bright future for food truck culture in Durango, and collaborative efforts are underway to facilitate improvements.

“So many different people have supported us in different ways,” Wagner said. “The rodeo was our first gig, (I) love the rodeo community. It made us feel like we were part of something bigger.”

Wagner also named a long list of supportive entities he encountered along the way, such as Foxfire Farms and the farmers market.

“We sold out every single farmers market we went to,” Wagner said.

This was a common sentiment from Gross, Turner and DeVera as well, all noting that despite some of the difficulties they had encountered, the overall community and their patrons were incredibly supportive of their businesses.

“As a community gathering spot and event venue, Durango locals and visitors to Durango spend hours swapping trail stories or holding book club meetings on Lola’s sunny patio or in the charming dining room by the fire,” Ensign said.

For DeVera, the community inside his truck is as important as the community outside. He said leading from the front is an investment in the future, both within the culinary world and for the customers who enjoy his creations.

“You receive, you give. You teach, you learn. It all goes full circle. We’re trying to bring fun back into the food scene.” n

Chicken House & Waterin’ Hole

Cuckoo’s has been serving Durango’s best wings and Broasted® chicken since 1999. We serve fresh, all natural products that are cooked to order in a familyfriendly atmosphere. Our chicken is healthier than fried chicken, crispy on the outside and moist and juicy on the inside, with wonderful flavor throughout Cuckoo’s is your spot to catch your favorite team on one of our multiple T Vs.

Signature Items

OVER 20 WING SAUCES

v arying degrees of sweet and spicy sauces, including buffalo, barbecue, teriyaki, bumbleberry-jalapeño, Asian persuasion and honey chipotle sauces

CHICKEN WINGS

large, meaty, vacuum-marinated, hand-breaded, deep-fried under pressure and covered in your choice of sauce

CHICKEN FINGERS

hand-breaded chicken tenderloins cooked to perfection, tossed in your choice of sauce

CAESAR SALADS

alone or with your choice of chicken breast or fingers on top

STEAK & CHEESE SANDWICH

shaved steak with American cheese and sautéed onion on a hoagie, served with french fries or potato wedges First

Grassburger is the award-winning choice for the yummiest, juiciest, healthiest burgers in Durango. 100% grass-fed, U.S. raised beef, delicious turkey or housemade vegan black bean burgers, French and sweet potato fries – mmm, mmm! Our 100% grass-fed beef is lower in cholesterol, high in healthy omegas, vitamins and minerals. We offer clean, nutritious, delicious food with vegan, glutenfree and dairy-free options. Come enjoy our outdoor patio and friendly service!

Signature Items

GREEN CHILE JACK BURGER

grass-fed beef patty topped with New Mexico green chile, melted pepper jack cheese and lettuce, tomato, pickles, onion and our signature chipotle sauce served on a GMO free, craft-batched potato bun

FRENCH OR SWEET POTATO FRIES

some of the best fries in town cooked in GMO-free rice bran oil

DESSERT & DRINKS

yummy shakes, handcrafted Zuberfizz sodas, local beers and wine

First place Best Fries

Second Place Best Burger

American · Fast-casual

726½ Main Ave., Durango · (970) 247-1081

360 S. Camino del Rio, Durango · (970) 403-5305

www.grassburger.com

Open daily 11 a.m.-close

Online ordering · Catering

Dog-friendly patio · Delivery

El Moro embraces the town’s Victorian heritage and reflects the town’s history. In the early 1900s, 945 Main Ave. truly was the El Moro Saloon. The present-day El Moro has some of the feel of the original saloon with bare red brick walls, tin ceiling, hardwood floors and heavy wooden tables. The menu can be described as modern-rustic. The simple and memorable dishes are designed to blend classic, old world preparations with exciting techniques that have evolved from the modern cuisine movement, such as spherification, which will highlight the qualities of the ingredients.

Signature Items

HARISSA ROASTED RIBS

harissa roasted Duroc pork-ribs, North African spiced beluga lentils, fire-roasted corn, red bell pepper, kale

Pairing: A lain Grailloit “Syrocco” Syrah 2018, Morocco, Africa

TRI-TIP B ULOGOGI

bulgogi marinated tri-tip, ginger lime risotto, roasted bok choy, garlic chili cr unch

Pairing: Por t-Au-Prince of Barbados

Plantation Pineapple Rum, Plantation OFTD Rum, pineapple juice, lemon juice, Creme de Violette, house orgeat, Angostura bitters

First Place Best Bar/Pub

First Place Best Bartender

First Place Best Restaurant

First Place Best Servers

Second Place Best Cocktails

Second Place Best Happy Hour

Modern rustic

945 Main Ave., Durango (970) 259-5555

www.elmorotavern.com

Lunch Monday-Friday 11 a.m.-2:30 p.m.

Brunch Saturday-Sunday 9 a.m.-2 p.m.

Dinner Sunday-Thursday 4-10 p.m.

Open Friday-Saturday until 11 p.m.

Originally from Nepal, Karma Tenzing Bhotia brought his experience as an award-winning executive chef to Himalayan Kitchen. He spent eight years as a chef in Austria, mastering the art of combining the bold flavors of Nepal with the subtleties of European cuisine. His expertise with fresh herbs and spices to create flavorful dishes.

Signature Items

LUNCH SPECIAL

choice of chicken curry or aloo gobi served with vegetable curry, saag, cucumber salad, rice, naan, gulab jamun for $15

MIXED GRILL PLATTER

lamb, shrimp and chicken, marinated overnight and roasted to perfection served on a sizzling platter of freshly grilled onions

ANNAPURNA SHRIMP

pan-fried shrimp with bell pepper, zucchini, green chile, tomato and cilantro

HIMALAYAN MOJITO

a refreshing drink made with vodka, ginger syrup, fresh lime, mint and ginger beer

First place Best Asian Cuisine

Nepalese · Indian · Tibetan cuisine

992 Main Ave., Durango (970) 259-0956 www.himkitchen.com

Friday-Saturday 11:30 a.m.-2:30 p.m., 5-9:30 p.m.

Sunday-Thursday* 11:30 a.m.-2:30 p.m., 5-9 p.m.

*Closed Mondays

Place

Established in 1972, Ore House is one of Colorado’s oldest and finest restaurants. Decorated with intricate murals and historical artifacts, the dining room exemplifies the heritage, history and culture of Southwest Colorado. In this chef-owned and operated restaurant, our experienced staff serve handcut steaks, sustainable wild-caught seafood and seasonal, local ingredients. Ore House is also well-known for an extensive whiskey and wine collection, as well as an ever-evolving craft cocktail menu.

Signature Items

STEAKS

hand-cut prime and choice steaks

SEAFOOD

wild-caught, sustainable seafood

LIBATIONS

award-winning wine list, extensive whiskey collection, cr aft cocktails

First Place Best Steak

Second Place Best Fine Dining

Steak · Seafood · Libations

147 E. College Drive, Durango (970)247-5707

info@orehousedurango.com

Check website for current menu www.orehouserestaurant.com

Wednesday-Sunday at 5 p.m.

Reservations recommended

A taste of travel

By Benjamin Brewer

local food connects us to different cultures

Food is an essential part of cultures worldwide and is often deeply intertwined with the history, traditions and customs of a particular group of people. Dining out can be a powerful tool for learning about different cultures and gaining a deeper appreciation and understanding of our diverse world. In the Four Corners, there are many restaurants where you can explore the ingredients, social customs, history and identity reflected in cuisine.

HIMALAYAN KITCHEN

Just off Main Avenue in Durango, Himalayan Kitchen showcases a unique and flavorful cuisine that has evolved over centuries in the Himalayan region, spanning countries such as Nepal, Bhutan, Tibet and parts of India.

All menu items at Himalayan Kitchen use aromatic spices, herbs and locally sourced fresh ingredients. Many dishes at Himalayan Kitchen, like its famous Sherpa Stew, are simple and use spices like cumin, coriander, turmeric and ginger. These spices add depth and complexity to the dishes, giving them a unique and distinct flavor you can’t find anywhere else.

JEAN PIERRE

Also located on Main Avenue is Jean Pierre, a French-style eatery and bakery. Here, you can savor French cuisine, which is widely regarded as one of the finest and most sophisticated in the world. The French have a rich culinary tradition that dates back centuries, and their food is known for its high-quality ingredients, expert preparation and elegant presentation.

At Jean Pierre, you can choose from an array of breakfast options, such as stuffed croissants and quiches, to name a few. In the afternoon and evening, you can enjoy a robust menu that includes French staples like coquille Saint Jacques or foie gras. Whether you’re enjoying a classic French dish or a simple sandwich, you can be sure that you’re experiencing some of the best food Durango offers.

KACHINA’S KITCHEN

Kachina’s Kitchen opened in 1982 and offered two favorite cuisines of our region’s residents: Indigenous and Latin American. Kachina’s Kitchen uses traditional cooking methods that have developed over generations to provide hearty, flavorful and inexpensive food.

At Kachina’s, you’ll find menu items like Navajo tacos, stuffed sopapillas and fajitas. If you want to add an extra kick to your plate, Kachina’s Kitchen offers delicious red and green chile. Here, you’ll find savory food in a relaxed environment that prides itself on Southwestern fare.

NAYARIT

Located in the plaza near Durango’s Walmart, Nayarit is an eatery serving casual Mexican cuisine. This cuisine reflects Mexico’s rich and colorful culture, a fusion of Indigenous, European and African culinary traditions.

Most dishes at Nayarit feature abundant herbs, spices and vegetables, including tomatoes, peppers, onions, cilantro and garlic. These ingredients are often combined with meats and seafood, such as beef, chicken, shrimp and fish, to create delicious and healthy dishes. At Nayarit, you’ll find delicious Mexican staples like tacos al pastor and chiles rellenos.

POP SUSHI

Located northeast of downtown off County Road 250, you can visit Pop Sushi, a bar and lounge that offers dozens of Japanese-style dishes. Sushi is a popular Japanese dish that consists of small portions of seasoned rice mixed with various ingredients such as raw fish, vegetables and seaweed. The menu at Pop Sushi features food that combines a variety of flavors, textures and ingredients. The rice is seasoned with vinegar and sugar, giving it a slightly sweet and tangy taste, while the fish and other toppings add a savory, umami flavor. If you’re looking for a drink, Pop Sushi has a full bar offering delicious hot sake: a traditional Japanese drink.

PRIMI PASTA & WINE BAR

Located on Main Avenue across from Buckley Park, you’ll find Primi, an Italian-style eatery with a different approach to food service. You order your food from the front counter, not the waitstaff. This allows Primi to provide fast, elevated service with traditional Italian fare.

At Primi, the menu is incredibly versatile, with a wide range of dishes. From hearty pasta dishes to light salads, Primi has something for everyone. One of the restaurant’s signature items is the cinghiale, which is ragu with braised wild Boar, red wine, egg pappardelle and pecorino toscano. n

Sage Fresh Eats is a fast-casual concept serving soups, salads, sandwiches and grain bowls with a core focus on local ingredients and environmental sustainability. Sage is fast, affordable, healthy and family-friendly.

Signature Items

CHOP SALAD

seasonal greens, romaine, gr ape tomatoes, corn, feta, sourdough croutons, hardboiled egg, avocado, buttermilk dill dressing, with optional fresh bacon bits

BAHN MI-ISH BOWL

quinoa, farro, wild rice, brown rice, seasonal greens, cucumbers, carrot daikon slaw, garlic cremini mushrooms, rice wine Sriracha dressing, with optional chicken or tofu

T.L.T smoked, local tempeh, fresh greens, tomato, avocado, vegan dill aioli, sourdough focaccia

SOUPS

four adventurous originals and chef-inspired classics

First Place Best Vegetarian/Vegan Food

Third Place Best Casual Dining

Grain bowls

3101 Main Ave, #5, Durango (970)764-4270

www.sagefresheats.com

Daily 11 a.m.-9 p.m.

Salads . Soups . Sandwiches

Celebrating 28 years, our philosophy is simpletake the best ingredients and let them speak for themselves. Seasons is firmly rooted to Americanstyle cooking perfectly paired with exceptional wines and amazing service. The menu changes seasonally, and the quality remains our constant. Wines and beverages are chosen to complement the bold flavors of each season, while offering a wide range of choices. Our casually elegant dining room buzzes with the excitement of our exhibition kitchen, showcasing the high energy world of a culinary team in action.

Signature Items

HOISIN-GLAZED BARBECUE RIBS

slow braised, fall-off -the-bone tender pork ribs, finished on an oak-fired grill, spicy slaw, scallions

CLASSIC C AESAR S ALAD

tender romaine, garlic croutons, ParmigianoReggiano, housemade Caesar dressing

SP IT R O AS TE D H ALF CH IC KEN

roasted garlic mashed potatoes, chef-inspired seasonal vegetables chicken jus

Durango's only

Best of Award of Excellence from Wine Spectator

American cuisine · Fresh · Seasonal · Local

764 Main Ave., Durango (970)382-9790

www.seasonsofdurango.com

Monday-Friday 11:30 a.m.-9 p.m.

Saturday-Sunday 4-9 p.m.

Reservations recommended

Steamworks Brewing Company opened its doors in Durango in September 1996. The family-friendly brewpub offers award-winning craft beer, delicious and creative fare, and a fun atmosphere. Stop by to experience what the award-winning team of brewers have put on tap! The culinary program at Steamworks is unmatched in the region, in both breadth and quality of offerings. The diverse menu features regionally-raised meats, sustainably sourced seafood, healthy salads, flavorful pizza and Southwestern-style dishes. Enjoy internationally recognized brews and thoughtfully-prepared food, just steps from Main Avenue.

Signature Items

INDONESIAN PEANUT SALAD

rice noodles, greens, cucumbers, chicken, sesame seeds, carrots, peanut sauce

RICO BURGER

ale-braised onion, blue cheese, buffalo sauce

CAJUN PENNE PASTA

all-natural chicken breast, Gosar Ranch andouille sausage, poblano peppers and onion in a cajun cream sauce

Second Place Best Bar/Pub

Second Place Best Brewery

Second Place Best Casual Dining

Second Place Best Fries

Second Place Best Servers

Third Place Best Restaurant

American . Brewpub . Southwestern

801 East Second Ave., Durango

(970)259-9200

www.steamworksbrewing.com

Sunday-Thursday 11 a.m.-10 p.m.

Friday-Saturday 11 a.m.-11 p.m.

Outdoor seating . Takeout

Sunnyside Farms Market is Durango’s specialty market, craft butcher shop and deli / bistro, featuring all things delicious under one roof. While you’re in enjoying our signature housemade sandwiches, salads and soups, be sure to shop our curated selection of specialty grocery items. Make a stop at the butcher counter, stocked daily with pasture raised beef, pork, lamb, poultry and premium seafood. Try our chefprepared take and bake meals and meal kits, local products and gourmet snacks. Visit Brightside Spirits, located inside the store for a quality selection of wine, spirits, craft beers, seltzers, canned cocktails and more.

Signature Items

PITMASTER

smoked pulled pork in spicy barbecue sauce topped with cole slaw and pickles on a Kaiser roll

SANTA RITA

roasted turkey, green chile, cheddar, tomato, romaine, aioli, hoagie roll

BISTRO

roast beef, Swiss cheese, caramelized onions and Dijon mustard on a baguette with au jus for dipping

BALBOA

genoa salami, capicola, mortadella, provolone, romaine, tomato, red onion, pepperoncini, Italian vinaigrette, hoagie roll

PURPLE CLIFFS SALAD

mixed greens, Asian-style slaw, cashews, mango, avocado, Asian-style vinaigrette

Deli . Market . Butcher shop

1305 Escalante Drive, Suite 101, Durango

(970) 375-6400

www.sunnysidefarmsmarket.com

Check website for hours

Featuring a seasonal menu developed by chef Dave Cuntz, awarded chef of the year 2021 by the Colorado Restaurant Association, along with delicious nightly specials. The Roost offers affordable, family-friendly dining in a convenient downtown location, with a wide variety of options, including mouthwatering prime rib. Pair your meal with a glass of wine, craft beer or signature cocktail. Save room for one of our housemade desserts, including Nana Pat’s cookie dough brownie ala mode (be sure to ask your server about our spiked version), you’ll be glad you did! Be our guest and let us serve you tonight.

Signature Items

BANG BANG TEMPURA SHRIMP with T hai avocado salad, spicy m a yo, green

o n ions and sesame

BBQ PORK CHIMICHANGA

c h ef D ave’s award - winning green chil e, cilantro s our c ream, p i co and bl ac k b eans

STERLING SILVER BEEF BISTRO

TENDERLOIN

burgundy m u shroom de mi, b one m a rrow, cheesy potato purée, spring peas with pearl oni ons

WHITE CHOCOLATE CRÈME

BRÛLÈE CHEESECAKE CREPES with w ild b er ries

Photos by Kelly Rae Photography

Located inside Nature’s Oasis, locally-owned Jack’s is a full-service meat market with 100plus options of only the best quality products.

Sustainably and naturally raised Angus beef. Wild-caught or sustainably raised seafood and fish. Smart Chicken, Niman Ranch and more. You can trust Jack’s to know where their products come from and how they are raised.

Meats . Poultry . Seafood

Located inside Nature’s Oasis

300 S. Camino del Rio, Durango (970) 247-1988

www.naturesoasismarket.com

Visit our beer cave–the coolest cave in the Four Corners. Offering your favorite beers, wines and spirits at affordable prices. Convenient, local and great discounts including 10% off five or more bottles and 20% off 11 or more bottles of wine. Located two minutes south of downtown Durango.

Beer . Wine . Liquor

300 S. Camino del Rio, Durango (970)375-0351

www.naturesoasismarket.com

Seanan Culloty

chef connects to community through cooking

By Benjamin Brewer

“I wanted to give everyday people an experience,” Culloty said. “I wanted to provide an experience they couldn’t have unless they dined at a nice restaurant, where I could cook at a high level and not expect anyone to pay for it.”

When the pandemic began, he saw it as an opportunity to use his skills to give back to the local community. He applied to Manna Soup Kitchen and now serves as their head chef. In his role, he manages 340 dedicated volunteers cooking nutritious meals for hundreds of community members. Here’s the best part: he crafts each dish with 100% donated ingredients.

“I cook with foodstuffs that were donated from local grocery stores,” he said. “If it’s not being used, then the food will end up in a trashcan. In a community where so many people go hungry, that’s a shame.”

From a young age, Seanan Culloty knew that there was more to being a cook than preparing dishes for customers. He recognized the community aspect to food, and he wanted to bring people together with locally-sourced, delicious meals.

“I was so fascinated by food as a young boy,” Culloty said. “I have met other young people who have said ‘I don’t know what I’m doing with my life.’ But I feel lucky. I had a passion for food right away.”

Culloty said he has always enjoyed cooking. Growing up in Traverse City, Michigan, his favorite childhood memories took place around a dinner table. He kept that passion for food well into adulthood.

At Northwestern Michigan College, Culloty pursued an associate degree in business while working in the food industry to pay the bills. He found that he was happier working in the kitchen than he was listening to lectures. So, he took his lifetime passion and turned it into a culinary degree from the Great Lakes Culinary Institute. After graduation, he moved to the Southwest for the myriad outdoor opportunities that the region provides. He spent several years honing his craft at restaurants in Durango like Ken & Sue's, where he was the executive chef for seven years. But something was missing for Culloty.

Culloty has provided hot meals at no charge to numerous individuals and organizations in the Durango area. Notably, he’s provided daily, hot soup to students at Fort Lewis College’s Grub Hub Food Pantry. He took his talents abroad in 2021, working as a chef for Doctors Without Borders in Honduras.

“A lot of chefs these days are realizing that it’s not about money or publicity,” Culloty said. “It’s about recognizing that there is so much spirit in food. It helps people connect with one another.”

Culloty explained that, despite cooking with donated ingredients, the food his kitchen produces for the Durango community is second-to-none. This is due to a secret ingredient he puts in all his recipes: love.

“You can feel the love in Manna’s food,” Culloty said. “It’s the same reason why nobody’s lasagna can compare to your mom’s. I firmly believe that who you are and who you cook with impacts the flavor of the dish… So, I’m going to give it everything I have.” n

Enjoy an Old West Cowboy music and comedy show wit h Chuckwagon Supper at t he Bar

Old West Music Show and Supper

Durango’s favorite family entertainment since 1969

D Chuckwagon Dur ango s favor ite family enter t ainment since 1969 Open Memor ial Day weekend t hrough September r ain or shine.

Memorial Day weekend through September Activities and shops open at 4:30 pm Supper is at 6:30 Rain or Shine

www.bardchuckwagon.com

970-749-9161

The Bar D Wranglers perform in concert after supper with songs of cowboys and the old west, comedy, and lively instrumentals to please the entire family

8080 Count y Road 250 D ur ango (970) 247-5753

www bardchuckwagon com

Activities and shops open by 4:30 p m and the dinner bell for supper rings at 6:30 p m

Reser vations required

Highway 3 Roadhouse and Oyster Bar is noted as one of the local favorites away from downtown with plenty of sunshine. The menu features Southern cuisine with gumbo, catfish, crab cakes, po-boys and more. Oysters from Maryland are the biggest hit, serving about 400 each day. Get here early because we are only open three days a week!

Southern cuisine • Full bar

955 Highway 3, Durango (970) 385-7444

www.highway3roadhouse.com

Wednesday-Friday 4-8 p.m.

Your Personal Winery

Wine by the taste, by the glass, or by the bottle

As soon as you enter our historic building, the overwhelming aroma of wine will excite your palate. We import grapes from all over the world and then ferment, blend and bottle all of our wines right in front of you. Located across the street from the historic Durango & Silverton Narrow Gauge Railroad station.

20+ wines · Tastings daily

Appetizers · Unique gifts

528 Main Ave., Durango (970) 403-8182

www.fourleaveswinery.com

Odd Bird Baking Co. is a craft bakery specializing in scratch-made original pastries, cakes and pies. Our menus are seasonally and locally inspired. By reimagining old favorites with intriguing flavor combinations and a distinct style we aim to provide a notably delicious and memorable experience. Our cakes and pastries can be found at Still Life Coffee and Botanicals.

Pastries · Pies · Cakes

1301 C. Florida Road, Durango (303)709-0330

www.oddbird baking.co

Monday-Friday 7 a.m.-6 p.m.

Saturday-Sunday 7:30 a.m.-2 p.m.

First Place Best Seafood

Welcome to t he Weminuche Woodfire Grill. The word Weminuche is a Ute term for “the old gentle way” and the restaurant is named for t he surrounding Weminuche Wilderness located in t he San Juan National Forest north of Vallecito Lake The Weminuche Woodfire Grill offers quality food in a beautiful, fun, familyoriented setting that will keep you coming back. Always new specials, events and music to enjoy. Please check our website or Facebook for current hours.

Signature Items

THE GUNNISON

choice of burger or chicken topped with mushrooms, Swiss cheese, bacon, onion, lettuce, tomato

THE SAN JUAN

choice of burger or chicken topped with green chile, whiskey onions, cheese, lettuce, tomato and Weminuche sauce

PULLED PORK SANDWICH

smoked pulled pork, coleslaw and barbecue sauce

CAJUN SHRIMP CAESAR SALAD

romaine lettuce, Parmesan cheese, tomatoes, croutons and shrimp

SUPREME PIZZA

pepperoni, sausage, mushroom, bell peppers, onions, olives, mozzarella

Please check our website for hours

Local owners Kelsy and Peter Westwater have brought an eclectic fine-dining experience to the heart of Bayfield - the first of its kind. Mill Street Bistro is dedicated to providing cuisine using local ingredients and healthy portions. Stop by after work to enjoy a glass of wine, craft beer or signature cocktail. There is something for everyone. Whether it’s a special occasion or just a night out with the family, we can accommodate parties of all sizes in our restaurant or on our garden patio. The menu changes weekly. Scan the QR code for this week’s menu.

Signature Items

BUFFALO GNOCCHI

fried potato gnocchi, blue cheese crumbles, applewood smoked bacon, scallions

FRESH BURRATA

sliced prosciutto, jalapeno peach jam, toast points

ROQUEFORT CRUSTED FLAT IRON

rustic whipped potatoes, grilled asparagus, wild mushroom port wine cream sauce

PAN SEARED AHI TUNA

sweet potato mash, sautéed kale, maple soy glaze, scallions

Upscale American

135 West Mill St., Bayfield (970)884-9632

www.millstreetbistrobayfield.com

Wednesday-Saturday 4:30-8 p.m.

Dine in · Takeout · Reservations recommended

Winner of multiple Best Of Cortez and Montezuma awards, including Best Bar/Pub for six years in a row, Blondie’s Trophy Room offers great burgers, wings, trophy-style sandwiches and baskets and signature entrees, including regional favorite green chile chicken, prime grade filet and chicken fried steak. They also specialize in breakfast, including morning cocktails - bloody marys, mimosas and Irish coffee, to name a few. In addition to live music, video games and billiards, Blondie’s now features a x-throwing!

Signature Items

BLONDIE ' S B ARBECU E P ORK R IBS

slow-cooked and fork-tender barbecue ribs served with choice of potato and soup or salad

HATCH GREEN CHILE SMOTHERED BURRITO

large tortilla stuffed with beef or chicken, cheese and local pinto beans, topped with green chile, cheese, lettuce, tomato, onion and sour cream

PRIME GRADE PUB FILLET

two fresh cut five-ounce fillets, grilled and paired how you want it, served with southwest corn, choice of side and soup or salad

OPEN-FACED MAC & CHEESE

our signature burger served open faced topped with mac and cheese, green chile and crumbled bacon

First Place Best Bar/Pub

First Place Best Hot Wings

Second Place Best Happy Hour

Third Place Best Burger

American cuisine

45 E Main St, Cortez · (970) 565-4015 www.porters-farmington.com

Wednesday-Thursday 11 a.m.-10 p.m.

Fr iday-Saturday 9 a.m.-11 p.m.

Sunday 9 a.m.-10 p.m.

Closed M onday-Tuesday

Ax-throwing · Live music · Billiards

Fenceline’s taproom and patio is the spot where folks flock to enjoy local fare, live music and the Mancos river. Fenceline specializes in producing fine ciders from historic orchards and wild apple trees. This summer Fenceline will open The Fencepost to pair food with its award-winning craft ciders and wine. The menu has been created to highlight fresh ingredients of the Mancos Valley agricultural region. Weekly and seasonal events that include live music are held on a regular basis at the cidery. See website for more details.

Signature Items

SMALL PLATES

organic hummus from Kelly’s Kitchen served with crackers and seasonal veggies or cowboy caviar and pico de gallo, both served with chips

ROADRUNNER

barbecue pork torta with barbecue pork, cheddar, slaw on sourdough

TANANGER

grilled cheese torta with cheddar, Swiss, tomato jam on sourdough

HUMMER

Mediterranean veggie torta with red onions, spinach, olive tapenade, feta, tomato, red pepper, hummus spread on sourdough

FLICKER

pastrami torta with pastrami, Swiss, red onion, apple, Russian dressing on rye

Cidery . Taproom . Food truck

141 South Main Street, Mancos

(970)533-4005

www.fenceline.co

Sunday-Thursday 2-9 p.m.

Friday-Saturday 2-10 p.m.

Arrive hungry, leave happy

By Hunter Harrell

community events celebrate the culinary arts and craft beverages

MEN WHO GRILL

June 17 • Buckley Park

Men Who Grill is an exciting communityfocused competition for a good cause. Contest participants craft samples of items like classic barbecued goods, gourmet grilled meats and divine desserts, and attendees vote for their favorite creation. The event, hosted by Women’s Resource Center, benefits programs that help females achieve personal and professional growth. The event also features live music. Tickets available online at www.wrcdurango.org.

MAC & CHEESE FEST

1-5 p.m. June 24

Berg Park Farmington

Cheese-loving festival-goers will be grateful for this very special 21+ event sponsored by American General Media benefitting the Boys and Girls Club of Farmington. Try unlimited samples of creative, creamy mac and cheese dishes. The fundraiser also features games like beer pong and cornhole. Better yet, sample a variety of craft beer, handcrafted cocktails and wine from the valley’s very own Wines of the San Juan. Ticket purchase includes one souvenir glass, and samples of beverages with the opportunity to purchase a full pour. Purchase tickets online at www.themacandcheesefest.com/ event-details.php?id=12.

SUMMER BREW

1-4:30 p.m. July 15 • Purgatory Resort

Enjoy unlimited samplings of seasonal Colorado-made craft brews at this fun, family-friendly festival featuring live music from State 38. Bring a blanket or lawn chairs to spread out on the lawn, slap on some sunscreen and sunglasses and relax all afternoon. Tickets cost $27 for adults, and free admission for children. Plan ahead and purchase tickets online at www.purgatory.ski/event.

PINE RIVER FESTIVAL

Noon-8 p.m. July 29

Eagle Park, Bayfield

This fundraiser and family-friendly event features entertaining activities and games to keep kids engaged while adults enjoy sipping craft beer, cider, spirits and wine. Try new food from a variety of on-site vendors. Proceeds from the event benefit musical instruments, instruction and scholarships for youth in Bayfield and La Plata County. Students of these programs will take the stage for performances between a stellar lineup of regional bands, including Midnight Backhand, Foggy Memory Boys, The Sam Grisman Project and The Lil Smokies. See more details and purchase tickets online at www.pineriverfestival.com.

MUSHROOM & WINE DINNER

6:30-9 p.m. Aug. 18

Purgy’s, 24 Sheol St., Durango

Enjoy an exquisite five-course dinner with wine pairings presented by Vectra Bank. Each course features mushrooms sourced locally from the San Juan Mountains. Purchase tickets online. www.purgatory.ski/event

SAN JUAN BREWFEST

Aug. 25-26 • Buckley Park

San Juan Brewfest is an energetic social event featuring live music by a variety of bands and over 30 craft breweries from Colorado and the surrounding Four Corners. Enjoy bites by local food vendors, beer tastings and good vibes benefiting United Way of Southwest Colorado. Ticket sales begin June 1, and will be available online at www.sanjuanbrewfest.com. These sell fast, so don’t sleep on saving the date.

TELLURIDE BLUES & BREWS FESTIVAL

Sept. 15-17, Downtown Telluride

The Brewer’s Showcase allows breweries to engage with the public and offer samples of classic brews and experimental recipes. The Showcase hosts five tasting sessions with 21 breweries. Not only does this festival feature fine craft beverages, it also includes a multi-day, multi-stage celebration of an eclectic mix of blues, funk, indie, rock, jam-band, gospel and soul performances. The family-friendly festival also includes activities for children, free morning yoga sessions, and so much more. Tour the town for intimate shows after hours in cozy clubs.

PATTY ARAGON GREEN CHILE CLASSIC

Sept. TBD • Town Park

Following the Mountain Chile

Cha-Cha 5K and 10K race is a fun afternoon filled with spicy snacks. Roughly 50 amateur chefs compete for cash prizes, trophies and bragging rights at the Patty Aragon. Attendees can delight in samples of green chile dishes, a variety of salsas and dips and creative handcrafted margaritas at the annual event, which features live music and a beer garden as well. See more details online at http://ilovegreenchile. com/index.php/mtn-chile-cha-cha

Clancy’s Pub opened its doors in Durango Colorado in July of 1978. This same family-owned business opened our Farmington location on July 3, 1985. We have been serving the same great food and drink for over 35 years. Over the years, we have changed with the times and overcome many obstacles from shut downs to a fire, and always come back strong. Part of our recipe for success is that we cook the main portion of our food from scratch here in the restaurant. We also feature live music, singo, trivia and one of the best patios in town.

Signature Items

SMOTHERED CHILI BURGER

featured in Food Network Magazine as the ultimate green chili cheeseburger, served open faced on a bun or tortilla, smothered with red or green chili and melted cheese

JOLT YOUR JOURNEY ROLL

tempura asparagus, tempura green chili and cream cheese, topped with lobster chunks, eel sauce and spicy mayo

BURGER SALAD

fresh romaine lettuce topped with a chopped burger, bacon, tomatoes, cheese, pickles, onions, avocado and green chili

Irish . New Mexican . Sushi

2701 East Main St., Farmington (505)325-8176

www.clancys.net

Open daily 11 a.m.-10 p.m.

REUBEN O’ROURKE

corned beef, sauerkraut and Swiss served on light rye bread open or closed with Thousand Island on the side

STEAK CLANCY’S

six-ounce choice sirloin tip steak cooked to order and topped with ham, green chili and Swiss cheese

GREEN CHILI PHILLY

six ounces of grilled steak strips, grilled onions, mushrooms and Swiss cheese served in green chili halves with a side salad

AVOCADO BOMB

spicy tuna wrapped in avocado topped with a variety of sauces

Sushi bar Monday-Friday 11 a.m.-2 p.m. and 5-9:30 p.m. Saturday 11 a.m.-9:30 p.m.

Outdoor dining . Catering @clancys.cantina or orville shamus clancy @clancypub #clancysnm

With a glass in hand from our curated wine, tap and cocktail lists, settle into a cozy corner booth, saddle-up to a chef ’s table, lounge on the patio, or join your party in our bright banquet room. Sink your teeth into house-smoked meats, fire-grilled steaks or your favorites from our broad menu and 65-item Big Texas barbecue buffet and garden bar! On the weekends, start the day right with a big country breakfast, or liven-up that Sunday morning with build-your-own bloody marys or mimosas at brunch. Porters Restaurant is your destination for fresh steakhouse, barbecue and family favorites.

Signature Items

C ERTIFIED A N GUS P ORTERHOUSE our ever-so-succulent cut combining filet mignon and New York Strip steaks, fire-grilled to your liking

HOUSE-SMOKED BARBECUE P LATES a ranch-full of tender meats, marinated a full day then tucked into our smoker for up to 14 hours by our own chefs

GREEN CHILE CHICKEN PASTA combining the best of New Mexican flavors and creamy pasta goodness into a favorite of locals for over 20 years

GARDEN-FRESH S ALAD & S OUP B AR pick your favorites amongst yards of fresh-cut veggies, fr uits, meats, toppings and specialties

American cuisine

2210 E. 20th St., Farmington (505)327-5979

www.porters-farmington.com

@portersfarmington

Monday-Thursday: 10:30 a.m.-9 p.m.

Friday-Saturday 7:30 a.m.-9 p.m.

Sunday 8 a.m.-4 p.m., brunch 9 a.m.-2 p.m. Breakfast until 11 a.m. Friday-Sunday

Catering

Sí Señor Restaurant offers great food, great service and a truly authentic New Mexican cuisine experience. We get our chiles from the Hatch Valley, roast them in-house and bring you the true taste of New Mexico. Our flour tortillas, tortilla chips, sopapillas, rice, beans and more, are all made fresh daily. We offer dine-in, covered patio seating, takeout, online ordering, catering and drive-thru service. Dine with us and see for yourself why Sí Señor has been a local favorite for over 25 years.

Signature Items

SAN JUAN DELUXE COMBINATION

our most popular combination plate includes a chile relleno, tamale, cheese enchilada, taco and a side of red or green chile with meat relleno, tamale, cheese enchilada, taco and a side of red or green chile with meat

SI SEÑOR STEAK

boneless ribeye steak and two rolled cheese enchiladas, served with rice, beans and guacamole

ENCHILADAS

three enchiladas filled with your choice of cheese, chicken, ground beef or shredded beef, topped with your choice of red or green chile sauce and served with rice and beans

STUFFED SOPAPILLAS

two house-made sopapillas filled with your choice of beans, chicken, ground beef or shredded beef, topped with your choice of red or green chile sauce and served with rice and beans

New Mexican . Family restaurant

4015 E. 30th St., Farmington (505) 324-9050

www.sisenorfarmington.com

Open daily

See website for current hours

Online ordering . Takeout

Cultivated by a Durango cowboy and his family, the legacy of WSJ continues with his son, Joshua Arnold, as head winemaker. While our winery has been awarded various international awards for its wines, you will be welcomed with an easy spirit of hospitality, surrounded by an ambiance of vintage timelessness. Our friendly staff will direct the most novice drinkers, or the most refined palates, to wines they are sure to love, while relaxing under the shade of cottonwood trees, towered by sandstone bluffs. Enjoy 90-plus point wines in our desert oasis, just one hour south of Durango, Colorado. Viva Vino!

Signature Items

TRIBULATION ROSÉ

the aromatics of lush, tropical, citrus and stone fruit characteristics lead the way to a mouthwatering finish, brightly framed with vibrant minerality and acidity

CABERNET SAUVIGNON

massive, 40-plus-year-old vines produced this cabernet, carrying intense, varietal correct fruits, creating layered and complex flavors

DOLCETTO

dry, soft-styled and fruit-driven, this intensely colored wine offers gentle, spicy aromas with earthy undertones

PINOT GRIS

beginning with a delicate fragrance of lemon and pear, this wine moves to the palate with tropical fruit notes and finishes with refreshing citrus flavors

DRY RIESLING

a hint of jasmine compliments this crisp, mineral, semi-dry riesling, that expresses grapefruit, pear and apple

Winery

233 Highway 511, Blanco, New Mexico (505) 632-0879

www.winesofthesanjuan.com

Follow us on

Open daily 10 a.m.-6 p.m. Sundays noon-7 p.m.

Events · RV reservations

Backyard barbecues

Master the art of hosting with these essentials

The season of sunshine has arrived, and barbecues are a beloved summertime tradition. Grilling enthusiasts can’t wait to cook and smoke their favorite foods over an open flame. Hosting a backyard barbecue gives everyone a chance to gather with friends and

FOOD

FURNITURE

If you’re planning to host a backyard barbecue this summer, inspect your outdoor furniture for wear and tear, then give it a thorough cleaning. Many outdoor furniture retailers have replenished their inventory since last summer, when supply chains were interrupted by the pandemic. If existing furniture has seen better days, now is the time to replace it. If you don’t have outdoor furniture, remind guests to bring lawn chairs.

By Hunter Harrell

loved ones and enjoy the return of the warm-weather entertaining season. Often, these casual events are the centerpiece of many summertime celebrations, including birthdays and graduations. Plan ahead to make your soirée a success.

Ask guests if they have any food allergies prior to the barbecue. Let it be known that all guests can bring their own foods without fear of offending hosts. If you will be hosting, reduce some of the planning work by gathering only the ingredients for the main course and asking guests to bring a variety of sides, desserts and beverages. Stock up on supplies for s’mores so everyone can finish the night off with a delicious dessert around the firepit.

GAMES

A cornhole set, some frisbees, a football and even a few extra baseball mitts and baseballs can ensure everyone has something to do in between beer and burgers. If you have the room in your backyard, set up a wiffle ball field and encourage willing guests to make teams and play a game.

SERVING OTHERS SAFELY

It’s simple to prevent crosscontamination and food-bourne illness at backyard barbecues by following a few precautions.

. Wash hands thoroughly to ensure guests do not get sick at the barbecue.

. Keep food refrigerated until it is ready to be cooked or served.

. Use a food thermometer to cook to the required internal temperature to make sure bacteria is destroyed.

. Do not use the same utensils that touched raw meat to remove cooked food from the grill.

. Ask in advance if guests have any food allergies. If someone does have an allergy, set aside some clean dishes for them in the days before the party. Make sure those dishes are not kept alongside other serving dishes so guests have uncontaminated plates and cutlery to use when they arrive.

. Keep buffet-style food covered so that insects do not contaminate the items.

. Do not leave food out for more than two hours, or one hour if the temperature is above 90 degrees Fahrenheit. Promptly move leftovers indoors if you plan to keep them.

AUDIO OR VISUAL ENTERTAINMENT

An outdoor movie screen or television and some surround sound speakers can allow those interested to watch a game during the barbecue. If yours is more of a musical crowd, some Bluetooth speakers around the backyard set to a relaxing summer playlist can help to establish the perfect backyard barbecue ambiance.

The Chile Pod is driven by the desire to create moments of exquisite delight through the savory exploration of New Mexican food. We thrive in creating cuisine that will linger in your mouth and in your memory, bringing you back again and again. We offer indoor dining, outdoor patio and catering services. Come see us and #getyourcraveon.

New Mexican Cuisine

121 W. Main, Farmington (505) 258-4585

www.cravethechilepod.com

Monday-Saturday 11 a.m.-9 p.m.

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News • Events • Guides

1275 Main Ave., Durango (970) 247-3504 sales@bcimedia.com www.fourcornersflavor.com

Where to eat?

Bar D Chuckwagon 8080 County Road 250, Durango (970) 247-5753 . www.bardchuckwagon.com

Blondie's Trophy Room 45 E. Main St., Cortez (970) 565-4015

Clancy's Pub an Irish Cantina 2701 E. 20th St., Farmington (505) 325-8176 . www.clancys.net

Cuckoo's Chicken House & Waterin' Hole 128 E. College Drive, Durango (970) 259-6322 . www.cuckooschicken.com

Ernie's Bar & 11th Street Station 1101 Main Ave., Durango (970) 422-8482 . www.11thstreetstation.com

Moro Spirits & Tavern 945 Main Ave., Durango (970) 259-5555 . www.elmorotavern.com

Bar & Dining 919 Main Ave., Durango (970) 259-2898 . www.eolusdurango.com

Cider 141 S. Main St., Mancos (970) 533-4005 . www.fenceline.co

Four Leaves Winery 528 Main Ave., Durango (970) 403-8182 . www.fourleaveswinery.com

Grassburger North 726 1/2 Main Ave., Durango (970) 247-1081

South 360 S. Camino del Rio Suite 300, Durango (970) 403-5305

www.eatgrassburger.com

Highway 3 Roadhouse 955 Highway 3, Durango (970) 385-7444 www.highway3roadhouse.com

Himalayan Kitchen 992 Main Ave., Durango (970) 259-0956 www.himkitchen.com

Homeslice Pizza 441 E. College Ave., Durango (970) 259-5551

2957 Main Ave., Durango (970) 422-8337

125 Mercado St. Suite 105, Durango (970) 764-4208

www.homeslicedelivers.com

James Ranch Grill 33846 Highway 550, Durango (970) 764-4222 . www.jamesranch.net

Mill Street Bistro 135 Mill Street, Bayfield (970) 884-9632 . www.millstreetbistrobayfield.com

Nature's Oasis Deli 300 S. Camino del Rio, Durango (970) 247-1988 . www.naturesoasismarket.com

Odd Bird Baking Co. 1301 Florida Road, Unit 3, Durango (303) 709-0330 . www.oddbirdbaking.co

Ore House 147 E. College Drive, Durango (970) 247-5707 . www.orehouserestaurant.com

Porter's Smokehouse 2210 E. 20th St., Farmington (505) 327-5979 . www.porters-farmington.com

Sage Farm Fresh Eats 3101 Main Ave. #5, Durango (970) 764-4270 . www.sagefresheats.com

Steamworks Brewing Company 801 East Second Ave., Durango (970) 259-9200 . www.steamworksbrewing.com

Strater Hotel: Diamond Belle Saloon 699 Main Ave., Durango (970) 247-4431 . www.strater.com

Strater Hotel: Mahogany Grille 699 Main Ave., Durango (970) 247-4431 . www.strater.com

Strater Hotel: The Office Spiritorium 699 Main Ave., Durango (970) 247-4431 . www.strater.com

Sunnyside Farms Market 1305 Escalante Drive, Suite 101, Durango (970) 375-6400 . www.sunnysidefarmsmarket.com

The Chile Pod 121 W. Main St., Farmington (505) 258-4585 . www.cravethechilepod.com

The Roost 128 E. College Drive, Durango (970) 764-4661 . www.theroostdurango.com

The Weminuche Woodfire Grill 18044 County Road 501, Bayfield (970) 884-7153 . www.weminuchegrill.com

Wines of the San Juan 233 Highway 511, Blanco (505) 801-7319 . www.winesofthesanjuan.com

Zia Taqueria

North 2977 Main Ave., Durango (970) 247-3355

South 400 S. Camino del Rio, Durango (970) 247-1002 . www.ziataqueria.com

FLAVOR

Four Corners Dining Guide

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