Nature’s Oasis Executive Chef, Charles Childers, is a culinary wunderkind who is internationally trained in Jamaica and Fiji and has worked in well over 100 kitchens, learning from as many chefs as he could find. Childers moved to Durango in 1997 and worked as sous chef for several well-known restaurants. He has made multiple television appearances for local stations and is a hall of fame member in the national nonprofit called Cooking Matters, of which there are more than 80 branches in the country. He attended culinary school at Community College of Southern Nevada.
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
Black Forest ham, oven-roasted turkey, roast beef, Swiss cheese and banana peppers