Thousands indulge as local chefs shine on Main
Street performer and unicyclist Jamey Mossengren teases the crowd for tips from high above the Taste of Durango.
The Yellow Carrot won People’s Choice for best decor and had one of the largest menus at the event.
Honeyville’s Bret Rosenbeaugh talks up the Ore House’s People’s Choice cocktail.
The crowd-pleasing Dingaling cake and other delicacies from the Yellow Carrot.
Thousands enjoy the Taste of Durango. Over the past five years, the event has raised more than $100,000 for the Manna Soup Kitchen.
The Blue Marlin ceviche from Season’s Rotisserie & Grill was made with tomatoes and onions from Cortez.
The Strater Hotel served Jamaican jerk wings with a peach chimichurri sauce.
El Moro’s North Atlantic shark tacos were served with pickled onions and a cilantro citrus habañero cole slaw
This year’s Taste of Durango came out just right. Co-organizer Mandi Davis of the Young Professionals of Durango said about 12,000 people strolled through the four blocks of Main Avenue, visiting the 37 vendors. For the People’s Choice Awards, Taste officials hit the crowd with tablets to tally up what folks were eating. The Ore House won for best entree – a flatiron steak with king crab sauce and fingerling potatoes – and for best cocktail, made with a local honey vodka. The Yellow Carrot won best decor and best dessert. Owner Sari Brown described her Dingaling cake as black velvet cake made with hazelnut chocolate ganache and vanilla bean mousse.
