Olathe sweet corn is here
If you’ve been watching each week for the latest bounty of summer to arrive, you were thrilled when Colorado’s finest corn arrived in the Four Corners last week.
Olathe corn is prized here for its tight, juicy kernels bursting with sweetness, perfect on the grill, in a salad or straight from the pot.
It’s grown more than 50 miles from here, so it’s not available at the Durango Farmers Market. However, Matt Houser of MLS Fruit carries it at his fruit and vegetable stand on the corner of Main Avenue and the entrance to Durango High School for 50 cents an ear or $5 a dozen. Laura Gott of Gott Bros. Orchard at 3478 Main Ave. also stocks the golden vegetable fresh on Tuesdays and Fridays for $4 a dozen.
You can locate it at City Market tumbled in large bins near the entrance and in the produce department, five ears for $1, and at Albertsons for 59 cents an ear.
El Moro welcomes guest chef
Head chef Sean Clark of El Moro Spirits and Tavern is bringing in good friend Adam Dulye, owner/chef of The Monk’s Kettle and Abbot’s Cellar in San Francisco, for an evening of special cuisine this Saturday.
Both chefs are known for their creativity in the kitchen and their skill at pairing food with beer and liquor, as well as working with fresh, local ingredients. The two prepared the first Beer Dinner at the prestigious James Beard House in New York City, incorporating all Colorado-grown ingredients.
This time, Dulye will bring in a few specialties from his neck of the woods, including house-made bacon and homegrown honey from hives on the roof of his restaurant. Clark said he wasn’t sure what the two would be making Saturday night, other than he has three specials planned.
“We’re just going to hang out and cook some food and have a good time,” Clark said.
Extra fruit? Make cocktails
Does your fruit bowl runneth over, your crisper bin bulge with August’s finest fruit – those delicious Palisade peaches none of us can resist?
If you’re looking to use up the ripe fruit, some of Durango’s restaurants and bars have the perfect solution – a cooling cocktail to go with summer’s lighter flavors.
Chimayo Stone Fired Kitchen offers the ever popular martini, this time spiked with a helping of Palisade peach puree, a dash of St. Germain elderflower liqueur and a healthy dose of vodka. Pour over ice, strain, and voila, the evening is on its way.
Eno Wine Bar and Coffee Café riffs off the Mexican-inspired mojito, making one with fresh mint, lime juice, Montanya rum, honey syrup and fresh peaches. Let brunch begin.
And over at the Rochester Hotel & Bar, manager Kirk Komick keeps us coming back with an airy concoction he calls the Peach Fizz. To try at home, combine one part peach puree, 3 parts limeade, 1 part Tito’s vodka with a squeeze of fresh lime and a splash of the Italian bubbly, Prosecco.
Ahh, summer continues.
Pamela Hasterok
