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  • Debra Parmenter

Hot Night for Seasons


Seasons’ annual “Burning Down the House” fundraiser was held on February 22 with all proceeds going to The Hundred Club of Durango, holding to the mission of providing financial assistance to families of public safety officers and firefighters who are seriously injured or killed in the line of duty, and providing resources to enhance their safety and welfare.

Although it was snowing outside, the temperature inside Seasons was decidedly hotter. In keeping with the event’s theme, the menu included Fire Marshal Tom’s chicken green chili cheese stew, oysters with a charred jalapeno and blood orange mignonette, orange and black cheese tortellini with fire roasted sweet red peppers, pan-roasted California halibut with fire-roasted romesco, wood fire grilled Angus ribeye, and burnt toast ice cream with smoked sea salt caramel.

The featured wines of the evening were an Austrian white, Grüner Veltliner 2013 Nigl ‘Freiheit’, and an exquisite red from Napa Valley, Cabernet Sauvignon 2011 Turley.

A full house enjoyed the festivities, and for any patrons who found the meal unseasonably warm, the tables were decorated with water pistols in the shape of miniature fire extinguishers. Members of the Durango Fire District circulated among the guests, and a fire truck parked on the street in front of Seasons provided an air of authenticity.


#burnindownthehouse #durango100club #seasonsrestaurant

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