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On Sunday, my younger daughter told me about the day she’d spent with her sister. They’d gone to the Strawberry Festival, a yearly celebration of the strawberry harvest, which is a big thing in that coastal plain. I’ve never gone to the Festival, though one year when I was out of town Ron went, resulting in lingering memories of the strawberry shortcake he got there, to which he still makes fond references.
Here’s Rebecca’s account of their day:
After waiting an hour to get into a parking lot, for which they were required to pay five dollars, they forked over twelve dollars just to walk through the barricade into the Festival.
Half an hour in line to buy two hot dogs and a drink, for which they had to pay eighteen dollars.
Twenty minutes in line for condiments.
There were so many people they had to eat their hot dogs standing against a wall, at the back of a throng. “It was like Disneyland on a summer day,” Rebecca told me. “It wasn’t really worth going.”
Then I told her about my day.
I’d gone to the Taste of Durango fair.
Once a year, the city of Durango provides an opportunity for its restaurants to strut their stuff and give a taste of their creations to the community. Let me just say here, that our new city has a well-earned reputation for having one of the best collections of superb restaurants.
I went to the fair alone, Ron having left that morning for Los Angeles. I turned into a parking lot one block off Main, where the festivities were taking place, and pulled right away into an empty space. OK, I’ll admit to a bit of luck on that one.
Since I didn’t want to taste anything, but was there just for the fun of it and to experience the atmosphere, I didn’t have to pay a cent to get through the barricade and wander among the vendors.
There were lots and lots of people, but not a crushing crowd – just enough to create an energy and excitement on the street.
That energy was not merely felt, but seen in the dancing of the party-goers as they enjoyed the rocking great music. These musicians jammed on their instruments with fantastic skill and the music streamed up and down the street, evoking little dancing movements in my own feet before I ever came within sight of the band. It wasn’t until the musicians sang into their mics that I realized they were fourteen-year-old boys!
On the sidewalks and under the canopies, folk stood with plates of food, boogying to the music and drinking beer from local breweries. They were under canopies because, sigh, it was raining. It wasn’t a downpour, merely a chilly nuisance, and the accompanying lightening and thunder provided a fun backdrop.
Some of the more extravagant food offerings, as reported by the local paper were:
Grilled fennel and salami with organic greens, manchego cheese and tarragon-lime dressing
Chicken skewers with walnut pesto
Wild boar sausage and diver sea scallop skewer with calypso bar-b-que sauce and Duck Confit Beignets with Sweet Chili Red Curry Remoulade and Tropical Coleslaw.
a Chocolate Pyramid Cake with Hazelnut Mousse and Raspberry Sauce was a rich bite of striped cake, balanced visually with a bright green mint leaf and a contrast-colored red sauce. The chef deserves kudos for the effort to make "street food" look so pretty. A second dessert offering was a Tropical Fruit Napoleon with Pineapple-Passion Fruit Mousse, Orange Jelly and Coconut Ice Cream. Pineapple formed a crispy/ chewy tart shell for the delicious, airy mousse.
a visually extravagant Pupu Platter. It featured a lemongrass chicken satay skewer, a Philadelphia roll and a nest-like tangle of vegetables cut into thin strings. The roll was a technical marvel of a morsel, with inverted rice fried crispy on the outside and filled with cream cheese, salmon and vegetables.
On the other side of the culinary spectrum were the restaurants with their grills fired up and wafting forth the ever-delicious aroma of bar-b-que ribs and corn on the cob. And with the rain going on, that smoky, summer fragrance hung low and slinked down the street, just at nostril level.
Even though I didn’t eat anything, I savored the aromas. Do you ever find food that’s cooking smells better than it tastes? That happens to me all the time, so just smelling all the outdoors cooking probably satisfied me more than eating all the different foods would have.
I wandered the street, sniffing, dancing, and watching - a great time for free. And on the way back to the parking lot, I enjoyed a conversation with a woman hurrying back to her own car. Once again I was struck by the openness and willingness of these folk just to talk to strangers. From her I learned:
This year, the rain has come early. She’s an elementary school teacher and at the end of the school year they always go on field trips for which they never even have to bring jackets, but this year they’ve been caught in the rain more than once. And it’s usually “baking hot” for the Taste of Durango. (Whatever “baking hot” is out here!)
And unlike the Strawberry Festival, where a fiver handed over for a hot dog pads the profit margin of the vendor (whose per item cost including overhead is probably a buck and a half), at the Taste of Durango, the proceeds are donated to a local food kitchen. I was stunned to realize this. So much work setting up outdoor kitchens, cooking gourmet food, serving it piping hot and perfectly prepared, only to break even. It’s truly a volunteer effort and I hope those restaurants get lots of new customers. I picked up a couple of menus and plan on visiting a couple of places we haven’t yet visited.
And lookie here: I’ve copied the two recipes a couple great restaurants gave the paper to publish.
Cafe Grilled Fennel & Salami with Organic Greens, Manchego Cheese & Tarragon-Lime Dressing
• Dressing
˝ cup olive oil
˝ cup apple cider vinegar
1/8 cup sugar
Juice and zest of 5 limes
1/8 cup fresh tarragon, chopped
Salt and pepper to taste
1 teaspoon fresh garlic, chopped
Salad
12 slices Salumaria Hard Salami, all natural
1 bulb grilled fennel, sliced
Salt, pepper, olive oil, to taste
1 teaspoon fresh garlic, chopped
Salad
12 slices Salumaria Hard Salami, all natural
1 bulb grilled fennel, sliced
Salt, pepper, olive oil, to taste
Organic greens
12 slices manchego cheese
Kalamata olives
Grilled baguette
Slice the salami and cheese. Dress organic greens.
Assemble greens, alternate salami, cheese and fennel. Top with olives and grilled baguette. Enjoy.
Recipe courtesy Cyprus Café
Mutu’s Chicken Skewers with Walnut Pesto
Pesto
1 cup walnuts
2 teaspoons garlic
1.5 ounces fresh basil
2 ounces parmesan cheese, grated
2 ounces extra-virgin olive oil
1 teaspoon fresh oregano
Salt & pepper to taste
To make a base for the sauce: Put all ingredients except olive oil in a food processor. Pulse until coarsely ground, then add oil and pulse until incorporated.
Sauté chopped garlic in a pan over medium heat. Add three tablespoons of the prepared walnut pesto and cook for about 1 minute. Deglaze with a splash of white wine. Add in heavy cream and let reduce to desired consistency. Check for seasoning: Add salt or pepper if needed. Serve sauce warm.
Chicken skewers
1 ounce chicken cubes - 3 per skewer
Artichoke hearts, cut into quarters
Fresh tomatoes, cut into 1-inch cubes
Salt & pepper to taste
Season the chicken with salt and pepper. Pan-sear the seasoned meat in a small amount of oil. The chicken should cooked on the outside but still raw on the inside. Skewer up your ingredients, alternating the items along the skewer. At this point you can either finish them in your oven at 350 degrees for about 9 to 12 minutes, or on your BBQ grill with the lid closed for about the same amount of time.
Recipe courtesy of Mutu’s Italian Kitchen
Bon Apitite!
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