Jonathan Fletcher, executive chef at Alcé restaurant in Dalton Ranch, prepares his take on Turkish kofte at Taste of Durango on Sunday. Alcé features wild game, and Fletcher replaced the traditional lamb or goat kofte meatball with an elk-garlic meatball drizzled with a spice blend of a coconut-curry crema. The event, organized by the Durango chapter of the Colorado Restaurant Association annually raises about $12,000 for local nonprofit groups.
