Chicken salmi with sauce à la Russe was served at the Culinary Heritage Dinner at the Grange Hall at the Durango & Silverton Narrow Gauge Railroad. The dish was originally on offer at the Strater Hotel circa the early 1900s. Courtesy of Jeremy Foote

Buttermilk pies were on the menu at the Culinary Heritage Dinner. They taste like pecan pie without the pecans and are a little less sweet. Courtesy of Jeremy Foote

An appetizer tray like this was placed on each table at the Culinary Heritage Dinner, a benefit for the Animas Museum. Included on the tray are James Ranch cheeses such as Stilton and young Leyden with cumin seeds, roasted pecans pickled green beans, Mangalitsa ham and potted smoked trout. Courtesy of Jeremy Foote

An 1895 Strater Hotel menu provided inspiration for the Culinary Heritage Dinner benefiting the Animas Museum. Courtesy of the Animas Museum

Dessert at the Culinary Heritage Dinner included buttermilk pie and molasses cake. The dinner, which benefited the Animas Museum, was held at the Grange Hall at the Durango & Silverton Narrow Gauge Railroad. Ann Butler/Durango Herald

Centerpieces at the Culinary Heritage Dinner featured potted mums courtesy of the Botanical Concepts Nursery. Ann Butler/Durango Herald

Biscuits made with lardon were served with Honeyville honey and homemade butter at the Culinary Heritage Dinner. Ann Butler/Durango Herald

Locally made apple butter was served with the light biscuits made with lard at the Culinary Heritage Dinner at the end of September. Ann Butler/Durango Herald

Guests at the Culinary Heritage Dinner managed to consume much of the appetizer tray, which featured smoked potted trout, James Ranch cheeses, roaster pecans, Mangalitsa ham, pickles and pickled green beans. Ann Butler/Durango Herald