Nature’s Oasis Executive Chef, Charles Childers, is a culinary expert who is internationally trained in Jamaica, Fiji, Las Vegas and 100-plus kitchens, learning from as many chefs as possible. Childers moved to Durango in 1997 and worked as a sous chef for several well-known restaurants. He has made multiple television appearances for local stations and is a Cooking Matters (a national nonprofit with over 80 branches in the country) Hall of Famer. Childers attended Community College of Southern Nevada Culinary School.
GREEN GODDESS JUICE
cucumber, parsley, spinach, celery, kale, apple and lemon
COLORADO COBB SALAD
spring mix, Boar’s Head oven-gold turkey, bacon, tomatoes, colby cheese, hard-boiled eggs, avocado, sprouts and housemade blue cheese dressing
SIGNATURE PREPARED SALADS
curried turkey, cilantro lime tuna, cranberry almond quinoa
DAGWOOD SANDWICH
Black Forest ham, oven-roasted turkey, roast beef, Swiss cheese and banana peppers
FLAVOR is a free seasonal magazine that covers all the delectable restaurants in Durango and the Four Corners area.
