Audio By Carbonatix
Leave it to chef Patrick Boll of The Spotted Donkey Cantina II to create a tribute to the Valley’s most iconic hunk o’ beef, Roaring Fork’s Big Ass Burger.
Given all the years he worked at Roaring Fork during the Robert McGrath era, I’d say Boll’s earned the right to tweak a dish he’s intimately familiar with.
Boll’s new version, called the Big Ol’ Jack Ass Burger, combines Hatch green chiles, applewood-smoked bacon, cheddar and asadero cheeses, romaine lettuce, tomato, grilled onions, chipotle sauce, and a roasted jalapeno.
Meanwhile, at new Citizen Public House, chef Bernie Kantak has reclaimed a dish he created for Cowboy Ciao over a decade ago, the Stetson Chopped Salad, which has since been imitated across the country.
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Here, he’s calling it the Original Chopped Salad, and he’s not changing his recipe one bit: Scottish-style salmon, Israeli couscous, dried sweet corn, tomato, pepitas, currants, asiago, and arugula, with buttermilk-herb dressing.
The thing even has a Facebook fan page!
