Spring Break in Pagosa Springs With The Buck Stops Here

Spring Break is just around the corner, and Pagosa Springs is an excellent choice for your next destination or staycation. Whether you are visiting our beautiful town or are lucky enough to call Pagosa Springs home, there are many fun and exciting activities that you can do this spring. Add in The Buck Stops Here, and you’ve got the perfect day! Here are three things to do in or around town, paired with our food and drink suggestions.

Ski Wolf Creek

If you love the snow, then you need to check out Wolf Creek Ski Area. With 430 natural inches of snowfall a year, Wolf Creek boasts the most snowfall in Colorado and offers excellent spring skiing conditions. With over 1,600 skiable acres that range from gentle slopes to extreme terrain, there’s a ski run for everyone.

What to Get at The Buck Stops Here: BACON! Grab a pound or two the evening before at our market, and make a hearty breakfast before you head to the ski area. We offer both packages bacon and cooked bacon for whatever best fits your needs. Bonus points if you save a few slices for pocket bacon—the perfect snack on the chairlift. For additional snacks, we also sell beef jerky, elk summer sausage and elk snack sticks.

Explore the Backcountry via Cross Country Ski or Snowshoe

The area around Pagosa is full of opportunities to get out and explore. Stop by Pagosa Mountain Sports to rent cross country ski or snowshoes, then hit the road. We suggest checking out the Lobo Trail or West Fork Trail. Located at the summit of Wolf Creek Pass, the Lobo Trail will take you to the Lobo Overlook and offers some amazing views of the nearby peaks. The West Fork Trail starts just before the climb to the summit of Wolf Creek. Keep in mind that if the road to this trail is not clear, then you will want to park along the highway in the plowed area to prevent getting stuck. And while snowshoeing is possible here, you will be better off with cross country skis for many of the trails. *Due to higher than normal levels of avalanche activity this year, please be sure to check all backcountry reports before heading out. You can check the report here, or ask the rental shop employee when picking up your gear.

What to Get at The Buck Stops Here: Get an early start to your day and be back in time for lunch. We offer a wide variety of sandwiches that range from our signature pulled pork sandwich to our smokehouse club.
Or you can finish up the day’s activities and head back into town just in time for Happy Hour. From 3-5pm, enjoy $1 off everything from the bar. Did we mention that we make a mean Mango Jalapeño margarita? We also offer a great draft beer selection and wines by the glass.

Relax at the World-Famous Hot Springs

If there’s one thing Pagosa Springs is known for, it’s hot springs. Pagosa is home to the deepest geothermal hot springs in the world. The Springs Resort & Spa is located downtown, and sits on the banks of the San Juan River. These are the most popular hot springs in town. However, the Overlook Hot Springs across the road from The Springs Resort are also an excellent option for a quiet, relaxing soak in one of their rooftop pools.

What to Get at The Buck Stops Here: After you’re done soaking, join us in the evening for dinner Monday through Saturday from 4-8pm. The pesto mozzarella chicken breast or Scottish salmon filet are great options after a relaxing day in the water. For something a little heartier, we offer a unique “You Pick It, We Cook It” option, where you have the opportunity to select your choice of steaks, chops, chicken, fish, shrimp and/or crab legs from our deli case. Enjoy with a glass of wine from Gnarly Head Cellars or select one of our signature cocktails for a well-rounded experience.

 

There is so much to do in the Pagosa Springs area, but these are just a few of our favorites. We also offer much more in both our market and restaurant than mentioned above. To see our full menu, visit our website or call 970-731-6328 for any additional questions. We hope to see you at The Buck Stops Here on your Spring Break.

Meet the Chef – Sage Matteson

Meet our executive head chef, Sage Matteson.

A quality chef is hard to come by—but at The Buck Stops Here, we’ve been lucky enough to work with the best that Pagosa Springs has to offer. We would like you to meet our executive head chef, Sage Matteson.

How long have you been the chef for The Buck Stops Here?

“A little over a year; since September of last year.”

What brought you to The Buck Stops Here?

“I’ve known Kevin (the owner) for years, and just thought we’d give it a shot together. Our kids used to play football together.”

Where are you from originally?

“I’m from Orange County, California. I moved out here because I had family out here and I was trying to start my own family. So I’ve been out here for about 13 years, and I met Kevin eight years ago.

How long have you been a chef for?

“My whole life. My parents owned a restaurant in Hawaii when I was eight. I started cooking then and by the time I was 17, I was a line cook at the Dana Point Hilton in California. Then I went to school and I’ve been (cooking) ever since.

Did you go to school to be a chef?

Yes.

Where did you go to school at?

InterCoast Colleges in Santa Ana, California.

How have you helped The Buck Stops Here improve their menu?

“I’ve upscaled their quality. We already have great quality meat here, but putting it together, cooking it properly, using technique, making sauces at elevation… you know, it’s a little more modern.”

Matteson looks forward to working with the high quality meat and seafood that The Buck Stops Here offers.

What do you look forward to in working with The Buck Stops Here?

“I look forward to using quality meats- we’ve got the best meats in town. I’ve got a really good staff. I love doing catering for Kevin, and having a good reputation.”

What do you look for when pairing meat and seafood in a dish?

“I like to keep it a clean palette. I understand flavor profiles pretty well.”

Tell us a little bit about your newest special.

“This is a filet served on a potato croquette with sautéed spinach and a pork beurre rouge sauce.” The dish is garnished with crispy onions.

The new Friday special: Filet served on a potato croquette with sautéed spinach and a pork beurre rouge sauce

What are some of your favorite dishes that you’ve made at The Buck Stops Here?

Matteson’s favorite is the new filet special mentioned above.

“Also, my surf and turf, with filet and lobster tail in a bernaise sauce. I also have a U-10 diver sea scallop special with a Strega sauce that is amazing.”

What makes The Buck Stops Here stand out from other restaurants in the area?

“A lot of chefs don’t like to share their recipes and techniques or take the time to train the line cooks. Personally with my recipes, I will share them with all of my employees and show them how to make it because my goal is for them to make it better than I can.”

 

The Buck Stops Here will serve Matteson’s filet as the Friday dinner special. Keep an eye out for other amazing specials from our skilled chef, and don’t forget to stop in for dinner and say hi.

Select a Catering Menu Based on Occasion

We offer an extensive catering menu to fit all of your event needs. Whether you’re planning a wedding menu or are hosting a company party, The Buck Stops Here has something for everyone! Check out our choice of Black Angus Steaks or vegetarian options. Can’t decide what to get? We’ve provided a few options based on the occasion to help you make an easier decision.

Special Events

• Appetizer: Vegetable Tray with Cucumber Dill; Smoked Trout with Lump Crab in an Asian Ginger Dressing
• Salad: Peppered Shrimp Salad ~ Arugula, Mushrooms, Banana Peppers, Parmesan Cheese with Oil & Vinegar; Iceberg Lettuce Wedge~ Bacon & Bleu Cheese Dressing
• Soup: Shrimp Gumbo; Corn and Crab Chowder
• Entrée: Organic Scottish Salmon with Teriyaki Glaze; Three Cheese Lasagna with Italian Sausage; Ahi Tuna with Toasted Sesame & Wasabi Butter; Beef Tartare with Quail Egg
• Side Dish: Corn Salad; Lobster Macaroni & Cheese
• Dessert: Homemade Vanilla Ice Cream

 Weddings

• Appetizer: Bourbon Meatballs; Seafood Ceviche
• Salad: Mixed Green Salad ~ Red Onions, Cranberries, Feta Cheese with Orange Vinaigrette; Smoked Salmon with Spinach & Arugula, Toasted Pine Nuts & Lemon Dill Dressing
• Soup: Cream of Crab; Creamy Wild Mushroom
• Entrée: Prime Rib; Pesto Mozzarella Chicken Breast; Crab Stuffed Trout; Filet Mignon (Black Angus Steak Option)
• Side Dish: Roasted Red Potatoes and Green Beans; Vegetable Medley ~ Squash, Zucchini & Carrots 

Fundraisers

• Appetizer: Smoked Salmon and Cream Cheese Baguettes; Mexican Avocado Bruschetta; Chicken Liver Pate with Red Onions & Cornichons
• Salad: Ziti Pasta with Bacon; Tomatoes & Pesto Dressing
• Soup: Pork Green Chile
• Entrée: Vegetarian Baked Spaghetti; Grilled Sea Bass with Fried Capers, Lemon & Dill; Rack of Lamb with Pumpkinseed Pesto; Roasted Bone Marrow with Lemon Parsley Salad
• Side Dish: Coleslaw; Cheesy Potato Casserole
• Dessert: Jumbo Chocolate Chip Cookie

 Company Events

• Appetizer: Summer Sausage and Cheese Platter; Stuffed Jalapeno Poppers
• Salad: House Salad ~ Green Leaf, Tomatoes, Cucumbers & Carrots; Caesar Salad
• Soup: Cheddar Broccoli
• Entrée: Marinated & Smoked Baby Back Ribs; Half Smoked Chicken; Beef Brisket; Pulled Pork; Ribeye (Black Angus Steak Option)
• Side Dish: Potato Salad; Baked Beans
• Dessert: Sweet & Savory Cherry Dessert

 Dinner Parties

• Appetizer: Mexican Shrimp Cocktail; Tuna or Beef Carpaccio with Pickled Scallions; Smoked Salmon Cheesecake
• Salad: Carrot and Feta with Candied Walnuts & Mint Yogurt Dressing
• Soup: French Onion; Sweet Potato & Chorizo Bisque
• Entrée: Marinated & Grilled Beef Tri Tip; Bacon Wrapped Scallops; Maine Lobster with Drawn Butter; Pan Seared Duck Breast with Brandy Plum Sauce; New York Strip (Black Angus Steak Option)
• Side Dish: Garlic Mashed Potatoes; Roasted Cauliflower
• Dessert: Peach Cobbler

 

Tips for Cooking Elk (Infographic)

Any Which Way You Slice It: Introducing the Gyro and Cuban Sandwich

Two new sandwiches. Two completely diverse styles and backgrounds. The Buck Stops Here is pleased to announce that we are adding a gyro and cuban sandwich to our menu! Both are made with in-house ingredients, but that is where the similarities between the two sandwiches come to a halt. Each sandwich has a unique history that is as rich as the flavors they both possess. In order to better appreciate such delectable marvels, let’s take a look at how these two sandwiches evolved into the favorite lunch items we know today.

---

Gyro

Gyros are believed to have originated from Greece, with potential influence from the Turkish döner kebab and the Middle Eastern shawarma. The only difference is that the kebab and shawarma use slice meat, whereas the gyro uses meat from a minced loaf. This gyro, however, was never mass-produced in Europe. The sandwich we know today as the gyro is somewhat of a recent invention, with origins dating back to the 1970’s in New York; therefore, the gyro is considered an American-Greek item.

Up until the early 1970’s, gyro cones were made one at a time in restaurant kitchens. Then came the gyro cone manufacturing plants, which were able to mass produce and transport the meat across the country. Today, gyros are enjoyed across the country as well as all over the world.

Gyro meat typically consists of beef and lamb that is stacked or ground together and formed into a cone shape using hydraulic pressure. The cones are placed on a rotisserie, which is where the gyro gets its name—pronounced “YEE-roh,” the word is Greek for “spin.” The meat is then sliced off the cones and folded on a warm pita with a dollop of tzatziki, lettuce, and tomato. At The Buck Stops Here, the only difference between these gyros and ours is that we don’t use processed meat, but rather meat that is thinly sliced off a roast leg of lamb. You’ll be able to taste the quality and freshness in the first bite!

 

Cuban

The cuban sandwich has a long history with influences from both cultural and historical events. Before the sandwich was labeled a “cuban,” the people of Cuba had just known it as un sandwich (a sandwich) or un mixto (mix of meats). The sandwich itself has been a Cuban tradition since the early 1500’s. The Spaniards brought Ham and cheese to Cuba, with cheese also being made by Cuba’s native inhabitants, the Taino and Arakakas. The Cubans also made a special kind of bread that was crisp on the outside, soft on the inside, and had a bloom in the center of a long loaf.

The sandwich made its way to the United States in the 1870’s, when Cubans migrated to Key West, Florida to avoid Spanish rule. With them came Cuban cigar manufacturers that wanted a safer place to produce their cigars. During this time, the sandwich had become the main food staple for Cuban workers living in the Florida area. This period marks the beginning of Cuban influence in Florida.

In 1886, El Principe de Gales, a large cigar factory owned by Vincente Martinez Ybor, was destroyed in a fire. A committee in Tampa encourages Ybor to move his factory to the city. This event marks the end of the cigar industry in Key West, but the beginning of Tampa’s title as a dominant cigar manufacturing center as well as the rise of Ybor City.

In 1896, La Joven Francesca Bakery opens in Ybor City, and becomes the first bakery to bake Cuban bread. In 1915, La Segunda opens and becomes the powerhouse of baking Cuban bread. As of today, La Segunda remains a third-generation, family-owned bakery that produces most of Tampa’s Cuban bread. The bread is one of the most important parts of the cuban sandwich, for the bread must maintain a soft, chewy texture while being cooked and pressed. The way the sandwich is pressed is also important. The steady application of heat causes the flavors of the ingredients to blend together into a sandwich that is full of flavor, all while maintaining a crunch in the crust of the bread.

Over the years, a rivalry developed between Miami and Tampa as to which city was the true origin of the cuban sandwich. Miami argued that they were the Cuban capitol of the U.S., and that the cuban sandwich need only to be made with the original ingredients—roast pork, ham, pickles, swiss cheese, mustard, and Cuban bread. Tampa, however, has the history of the cigar workers on their side, and adds another element to their sandwich that incorporates another cultural group. The large Italian community in Ybor City began to blend with the Cuban culture; thus, genoa salami was added to the cuban sandwich.

In 2012, more than 7,200 people voted on whether the true home of the cuban sandwich was Miami or Tampa. The results were: 57% Tampa, 43% Miami. The Tampa City Council established the “Historic Cuban Sandwich” as the town’s signature sandwich, declaring an official list of ingredients and the process of making the sandwich. They even have a Cuban Sandwich Festival.

Our new cuban sandwich remains true to the traditional version that the Miami citizens believe to be the true cuban sandwich. We layer pulled pork, sliced ham, swiss cheese, and our special mustard-based sauce on a hoagie roll. The sandwich is then grilled on a panini press to ensure an authentic sandwich experience.

---

The more you know about the foods you choose to eat, the better your experience is. To understand the background of the gyro and cuban sandwich is to better understand the way classic food items have been shaped in our diverse, American culture. We are delighted to have the opportunity to offer our customers these new options. Stop into The Buck Stops Here today and give one of our new sandwiches a try!

Sources

http://www.nytimes.com/2009/07/15/dining/15gyro.html

https://whatscookingamerica.net/History/Sandwiches/GyroSandwich.htm

https://whatscookingamerica.net/History/Sandwiches/CubanSandwich.htm

http://www.today.com/food/great-cuban-sandwich-debate-795610

http://www.npr.org/sections/thesalt/2012/04/25/151357876/the-cuban-sandwich-crisis-has-a-winner-tampa

http://wusfnews.wusf.usf.edu/post/cuban-sandwich-crisis-case-tampa#stream/0

 

 

 

The Colorado Whiskey Flight

 

10th Mountain Bourbon-Vail

Photo Credit: 10th Mountain Whiskey

This whiskey hails from the town of Vail, Colorado and honors years of tradition and diversity in the Rocky Mountains. It is named after the 10th Mountain Division light infantry, a group of men who during World War II arrived in Vail to train with a mentality of strength and humility. Their minds were shaped by the rigors of warfare and the strain of the high elevation. It was a brave group of soldiers, so brave, in fact, that a modern day distillery has taken on their name. Their bourbon has made it into the highly esteemed Whiskey Flight found at The Buck Stops Here in Pagosa Springs, Colorado, which aims to exalt local Colorado whiskeys like the 10th Mountain Bourbon. The mash is composed of 75% corn and the rest a mix of rye and barley resulting in a warm amber color for the final product. To the olfactory sense, a medium sweetness with hints of vanilla, oak and honey. To start on the tongue, there is a nutty essence about the medium-bodied flavor, and the experience ends on notes of long, sweet vanilla. The whiskey itself is aged in charred oaken barrels to assist in the final flavor profiles it is to pick up on its journey from the fields to the bottle.

 

Woody Creek Rye-Basalt

Photo Credit: Woody Creek Distillers

This local Colorado whiskey hails from Basalt. The Woody Creek distillery takes quality control very seriously. Between having their own farms and designing their own stills, you can trust you are getting the absolute top-notch whiskey in the land. All of the potatoes are harvested on site for the vodka and the rye is sourced from trusted Colorado farms. The spirits that leave the Woody Creek distillery are never diluted with neutral grain spirits from other distillers, so you can rest assured that the entirety of the bottle is up to the highest standards. The Colorado Rye is prepared with a 100% rye mash. The Colorado Rye from Woody Creek has been chosen to take part in the whiskey flight because it embodies exactly what a Colorado whiskey should be: local, bold, and high-quality. The Colorado rye boasts a complex and smooth flavor profile with pronounced white pepper on the palate. To the olfactory sense, a hint of citrus peel may linger momentarily, and the flavor on the palate will end on an oaky, vanilla flavor.

 

Leopold Bros. American Small Batch Whiskey-Denver

Photo Credit: Leopold Bros Distillers

The Leopold Brothers are Colorado natives, but their spirits were initially produced in Ann Arbor, Michigan. Production moved back to the brothers’ home state in 2008 for a more permanent home, seven years after the first spirits were rolled out. The Leopold Brothers, Scott and Todd, are a magical combination of experience for the distillery. Scott’s background is in sustainable manufacturing and water treatment systems; all of this shines through in the distilleries ecologically sound brewing systems. Todd’s background is purely alcohol production related. He studied malting and brewing at the Siebel Institute, then after graduation made his way to Europe to specialize in the production of lagers. During his time in Europe, he acted as an apprentice at several different breweries and distilleries. The American Small Batch Whiskey that the brothers produce is created using processes that are sure to enhance the flavors of the final product. The fermentation of their traditional sour mash (corn and rye) is kept at much lower temperatures, but not under refrigeration. The colder fermentation gives the final product a softer feel and a more subtle flavor overall. The distillate that comes from every distillation is barreled to enhance the flavor during the aging process only slightly; the final American Small Batch Whiskey is a 98 proof delight.

 

The Whiskey Flight

At The Buck Stops Here in Pagosa Springs, we value our local Colorado whiskeys and what they mean to our people and our economy. We respect the hard work that goes into ensuring the highest of standards in our local whiskey. To celebrate this, we have compiled our whiskey flight with the above alcohols. For $15, our patrons and visitors can come in and sample a 1-ounce taster of each. For an additional $5, a taster of Jameson can be thrown into the mix. The stories of how each distillery came to be shines through in the corresponding beverage. The passions and hard work are inevitably brought to light with the subtle quality of each of these fine local whiskeys. Come on by and have a taste.

 

Sources:

http://www.leopoldbros.com/#!home/c10rj

http://10thwhiskey.com/

http://www.woodycreekdistillers.com/