Cuntz’s recipe was selected as the best of 150 chef submissions. Called “The Durango Strip Loin,” it is a strip loin dry-rubbed with Southwestern spices, topped with a tomatillo avocado salsa verde, calabacitas (corn, queso fresco, local yellow squash and zucchini), heirloom cherry tomatoes and cilantro. The Durango Strip Loin will appear on the restaurant’s fall/winter menu coming out next month.
Carver Brewing Co. is at 1022 Main Ave. For more information, visit http://carverbrewing.com.
Herald Staff
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