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Iconic Local Dishes Appear in New Places

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.

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!

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