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Show Q!SERVICElCENTER PISHING Restaurant review r suit,s SINCE 1963 Fiumy Over 37,000 RAMBLER A splurge you won't (Forget k PARTS IN STOCK MALLARD RECREATIONAL VEHICLES TRAVEL TRAILERS MON. - FRI. 8:00AM - 5:30PM SAT. 8:00 AM - 1:00PM 5 WHEEL TRAILERS RV BODY SHOP HITCHES EAZ-LIF- T OSHDSIDgED Ron 301 S. MILLER AVE., (DOWNTOWN) FARMINGTON, N.M 87401 & Judy Jennings SINCE 1963 By 72-mi- LOVE! visited us last year you met the newest members of our Four Seasons Holiday family! Joinus If you on 20th as Santas j 'A TASTE CLASS OF THE SEASONS to make bows like Thursday, December 2nd 2pm-Lea- m The newest addition the schedule - professionals for decorations. A take if you will all your holiday this m to our holiday fun filled evening of tasting and food sampling will benefit the Dolores Kids Clubhouse wine great class to be taking Wellington. The dish, done properly, takes time and talent. The Bon Ton sets the gold standard for it. While waiting for my order, I enjoyed the salad, a mixture of leaf, butter and Romaine lettuce, chicory, endive, radic-chi- o and oak leaf green, dressed with balsamic vinaigrette, Gorgonzola and sunflower seeds. The sugary sweet, cherry tomatoes are grown in Ridgway. The salad is served with French bread. level. Bon Ton Restaurant Sauteed fresh green The Bon Ton 426 Main Street, Ouray (970) 325-49serves Italian cuisine. beans, tossed with blanched almonds are When it received Wine Test: A Taste Award prepared simply with Spectator's Service: With style List Wine butter, salt and pepper, Winning The shtick: Continental cuisine and were a refreshing with an Italian bend designation nine years reminder that the best it was one of ago, Damage done: $$$$ fewer than a dozen Hours: 5 to 10 p.m. nightly vegetables need as little brunch and Sunday in restaurants handling as possible. Reservations accepted the Colorado that had the Spaghetti, I served with the entrees the nisiht starch prestigious award. c1 The Bon Tons signarure dishes beef visited, was topped with a Wellington and grilled rack of lamb herby marinara. I had to ask for the accompanied by pasta with spicy mari-nar- a Parmesan, the only oversight of a dinner keep loyal guests returning. Vdien that was well prepared and presented, and other restaurants find the pickings slim, professionally served. the Bon Ton stays busy. Its latest group of My guest and I shared an appetizer of Bear Creek Mushrooms. These crimini clientele, winter d come from all corners of the world to mushrooms are prepared in a scale the San Juans by day and retreat to buerre noisette, which is seasoned the nine-roobed and breakfast with the with roasted garlic, cracked black pepper and Worcestershire. Try these and youll charming restaurant by night. never go back to the button variety. Los ChefTim Eihausen was trained in My guest enjoyed her eggplant Angeles, Aspen and New Orleans. He which departed slightly from Parmesan, the culinary classics, only appreciates the traditional dish. Provolone and adapting them slightly to accommodate his sophisticated clientele. spinach dresses this popular entree. If I would have had dessert, it would I had the beef Wellington, medium rare. been the Creme Brulee. My eye have Typically this classic dish, said to be named after the Duke of Wellington, an English caught the classic egg custard as it was statesman and soldier of the 19th century, is being delivered to another table. It had the a grilled tenderloin topped with mushroom unmistakable brown sugar cmst that too d versions. duxelles, then sealed in a puff pastty. Some often is sacrificed in Make reservations. Youll need them. versions have the tenderloin marinated If claret or cabernet, grilled, you splurge only once, make it here. overnight in a topped with a liver pate or foie gras, then The Bon Ton still reigns as queen of the served en croute. Eihausen has adapted the Western Slope. mushroom duxelles to include a mild Still questing after the perfect Caesar spinach and Swiss pate. The dish is finished 51 E0WMAKING Saturday, November 20th, le Each beef Wellington is assembled at the time it is ordered. If youve tried this dish at home and fallen for the line that it can be advance-preppe- d up to the puff difference the know pastry stage, you beef steamed between a pasty and beef ar Saturday, November r Reindeer return! Karen Brucoli Anesi Consider the last time you had to wait for a dinner table at 5:30 on a Monday night. In October. The wait at Ourays premier restaurant The Bon Ton wasnt long. And it was more than worth the drive from Durango. This little gem, neatly tucked in the lower level of the St. Elmo Hotel has been around more than 1 00 years, general manager Michael Lingenfelter says. His parents bought the restaurant 17 years ago, while on a vacation from their white-colljobs in Houston. They completely refurbished the Victorian inn, decorated it with period antiques, and reopened the restaurant, which previously had been on the patio ' REINDEER up the through the wreath making class. $5 fee $12 Pinon Project. per person or $20couple - full-bodie- d, - off-seas- rs, nutty-fla-vore- Four Seasons Greenhouse and Nursery "Your Holiday Pestination" In 14 Mile Polores, West on County Road P 970-565-32- 74 Sunday through Saturday 9am - 5pm And in Purango at Animas County Road Monday - Friday 11am 250 - 7pm a Cross Currents - 970-259-51- Saturday 11 & Sunday 10am - 5pm fast-foo- with a Bordelaise sauce, a reduction that does not overwhelm the delicate flavors. red-wi- ne V. 18 Garden Center m November 19, 1999 salad, Karen Brucoli Anesi spends her spare time writing for the Durango Herald. |