High Altitude Culinary Heaven

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For more information contact:                                      

Durango Area Tourism Office:  111 S. Camino Del Rio – Durango, CO 81301

(970) 247-3500   1-800-GO DURANGO  www.durango.org

Media contact:  Anne Barney, [email protected], 970.749.0991

 

May 15, 2006

For Immediate Release

High Altitude Culinary Heaven

 

Durango, Colo—Simmering and sautéing well above sea level is a culinary delight. In a charming mountain town nestled in the San Juan Mountains at 6,500 feet above terra, succulent raspberries from the high meadows are magically transformed into berry tarts with lemon curd; grand burritos with marinated free-range chicken, lime-cilantro rice, Mexican-style pinto beans, mango-habanero salsa and grilled vegetables; sushi selections of tempura shrimp with cucumber topped with unagi, avocado, crab and tobbiko–drizzled with eel sauce; grass-fed beef grilled to perfection and served with garlic mashers; pork tenderloin with green tomatillo sauce and French goat cheese.  Welcome to the culinary haven of Durango, Colorado!

 

Known for Olympic and national champion athletes, outdoor adventures and breathtaking views, Durango is also making its mark in the culinary field. The restaurant choices, quality of food and depth of menu selections in this town population 16,000, challenge the culinary offerings of any metropolitan hub. From sushi to Himalayan, classic French to American-Southwest, Durango is a hotbed for cuisines that blend the best from around the world.   

 

A “must dine at” culinary experience is Seasons Rotisserie and Grill renowned for its innovative and seasonal menu, featuring local produce and meats.  “We thrive on being creative with our menu—blending flavors from around the world, utilizing different cooking techniques and incorporating ingredients that are fresh and local.”  Says Karen Barger, owner and mastermind of Seasons. “We offer a ‘New American’ style of cuisine—we take traditional comfort foods and add a twist.  For example, our grilled cheese is made with aged white cheddar, chevre, Portobello mushrooms, tomatoes and spinach-basil pesto with the option of Black Forest Ham.  This is a delicious contemporary version of everyone’s favorite.”

 

Seasons also boasts a world class wine list, offering over 550 label selections and the recipient of four consecutive Wine Spectator International Awards of Excellence for their wine list (2002- 2006). According to Barger, it is a full time job just to manage the wine selection and food pairings.  Seasons offers “eno-tech” or wine tasting classes monthly and four times a year they host five-course wine dinners that feature a particular vintner.  These wine events showcase the culinary finesse of the Seasons’ chefs and their exquisite selection of wines.

 

A culinary connoisseur’s trip to Durango isn’t complete without a pint of beer from one of four microbreweries and brew pubs.  Due to the readily available “first use” water, Durango is ideal for brewing beer.  “Beer is 98% water so the quality of water has a huge impact on the quality and flavor profile of a beer.  Durango’s water is soft and ideal for brewing.” says Kris Oyler owner and CEO of Steamworks Brewing Co. “Our breweries offer a well made, fresh, locally crafted beer.” 

 

Located at high altitude and low humidity, cooking and baking in Durango adds challenges and requires some changes be made to traditional culinary techniques.  Cooking times are increased for dishes that involve simmering, boiling or a reduction because liquids boil at a lower temperature.  Dishes including rice, pasta and potatoes need additional cooking time.  Sauces and stews that simmer or reduce also require extra time which means extra patience and attention to stirring and braising.

 

It could be the extra care and details required when cooking at high altitude, the abundance of fresh produce and meats, the picturesque mountain setting or the wonderful adventures that work up an appetite.  Whatever the reason, Durango knows how to soothe your stomach and your soul.

 

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