Recently, we had a Facebook comment about our prices being “over the top.” And after we changed the menu to a la carte and took away the salad bar, we heard rumblings that we weren’t so affordable anymore by Durango standards. So, let’s go there…

As Ryan spoke about the Ore House vision in the Chamber of Commerce newsletter, we are all about quality and getting what you pay for. As steakhouses have generally been in the past, they’re a place to celebrate special occasions and just plain treat yourself to a melt-in-your-mouth steak, a drink, fresh vegetables and sides made from simple ingredients, and maybe a decadent dessert. For being a best restaurant in Durango, Colorado, it doesn’t get any better than that!

With the a la carte option, one night’s dinner can be just a steak or crab legs, maybe vegetarian or even dessert… the options are diverse. Restaurants are modifying meals for special diets and requests more than ever, and we’re always looking to improve on offering flexible options.

Ore House’s history of 40 years have gotten us to this day… we’re still thriving in business and and have enthusiasm for new ideas, but keeping true to our core belief: Quality, quality, quality. We served a great steak 40 years ago, and we will continue to hold strong to high grade USDA beef, excellent service, and treating our customers as family. If you come to the Ore House, there is a consistent level of overall quality for the entire meal, again and again.

In order to maintain our top quality, we need to buy top shelf ingredients. In reading recent articles about beef prices (one posted last week), the simple supply and demand is forcing costs to rise because of smaller U.S. cattle herds, fuel costs, last year’s drought, the weak US dollar, and the labor intensive nature of raising healthy cattle. “In response (to cattle-raising hardships), prices have risen significantly since 2010, with some cuts jumping more than 30 percent.” Some steakhouses are paying 20% more than last year for cuts of beef like porterhouse, strips, and filets!

Just as you’re seeing at the grocery store, all food prices are on the rise, along with fuel costs. That being said, we run into the dilemma of trying to maintain prices while the beef prices continue to increase. According to a recent article in the Huffington Post, “Robb (chief economist at the Livestock Information Center) said many supermarkets have started cutting steaks thinner. A major steakhouse chain, he added, has begun serving dinners on smaller plates, with more vegetables and punier pieces of beef.”

Some steakhouses try to offset the prices by reducing portion sizes or compromising on food quality, but we just don’t believe this is the answer. Local, sustainable sources come into play when fuel costs continue to go up. We buy all we can from local ranches, farms and businesses such as Sunnyside Meats, East Pines Ranch, L.B. Brands COOP, Aprils Garden, O’Hara’s Jams and Jellies, James Ranch, Turtle Lake Refuge, Sutcliffe Wines, Mountain Roots Vegetables, Desert Sun Coffee, Bread Bakery, and Honeyville… the list is constantly growing. Not only does it avoid transporting food for 1000′s of miles, Ryan Lowe also says it “…makes sense for us to support one another.”

Ore House is committed to Durango dining, and providing our guests with the highest quality products that we can get our hands on! As always, we would love your feedback. Please comment here on our blog or Facebook.

Sources:  http://www.huffingtonpost.com/2012/02/02/beef-prices-record-highs_n_1244133.html
http://www.toledoblade.com/Food/2012/04/18/Prices-for-beef-up-are-likely-to-remain-high.html

Durango Chamber of Commerce Newsletter has interviewed Ryan Lowe, General Manager and Executive Chef, about the Ore House’s vision of a restaurant: “A living, breathing animal – a complex set of systems that all need to come together in a smoothly operating machine.” Durango dining, modern style.

The article goes on to describe how Ryan began his college career as a mechanical engineer, and has applied his learning to the Ore House by what he refers as “controlling the chaos of all the different departments required to make a restaurant function.”

Ryan’s cooking from scratch began at a young age with his mother and grandmother, preferring “raw, real food.” Ore House’s main focus is buying “all he can for the restaurant from local, organic ranches and farms” like O’Hara’s Jams and Jellies, James Ranch, Coles Ranch, Desert Sun Coffee, and Honeyville. As Ryan describes the Ore House history, “The restaurant has been here for 40 years. It’s small, but it makes sense for us to support one another.”

The article refers to Ore House as “a classic steak house with a southwestern flair, the menu also features wild caught, sustainable food.” As far as food trends go, Ryan comments that “there are now more vegetarian options, 90% of the menu is gluten-free and the restaurant has always served what is now the latest craze – the Paleo diet: simple, clean food – meat and vegetables.” It goes on to talk about the renovation Ore House made a year ago, remodeling the dining room and bar, with a full revamp of the kitchen area.

Ryan’s give-back to the community while sharing his passion for food is “mentoring high school students on the Culinary Team. Students compete in regional, state and national competitions involving managing a restaurant and creating new culinary delights. He shares concepts, ideas and his philosophy regarding what is important about food with those who will probably become Durango’s next chefs.”

Other Ore House staff is involved in community as well. “Two members of the Ore House staff serve on the Board of the Young Professionals of Durango – Mandi Davis, Dining Room Manager and Guy Yaklich, Bartender and server. Staff members attend Chamber Lunch and Learns when possible.”

Lastly, Ryan describes his job: “I love every part of my job, especially the freedom, creativity and privilege of surrounding myself with passionate, dynamic individuals. The Ore House is proud to have been nominated as Small Business of the Year in 2011.”

Quotes taken from Chamber of Commerce newsletter written by Malia Durbano.

Ore House Restaurant was thrilled to be a part of 8th annual Soup for the Soul to benefit Hospice of Mercy again this year. The heart warming event always drives Ryan to bring some creativity to the forefront, and his tasty offerings were well received. The event was sold out and brought 200 smiling people into the fairgrounds to celebrate a great cause. Other Durango, Colorado restaurants were on the scene as well.

Hospice of Mercy has provided compassionate end of life care and bereavement services to the communities of Durango and Pagosa Springs, Colorado for over thirty years. Funds raised at Soup for the Soul help provide quality care, regardless of the patient’s ability to pay for services.

This year’s menu was putting the seafood in Durango, Colorado with a Coconut & Kaffir Lime Soup that included Mussels, and then Thai Style Meatballs with Spicy Peanut Sauce. Many of the Ore House gang stepped up to make this possible, and we want to thank each and every one that put an effort into making it a special night. Since many were interested in the unique ingredients, we will share our recipes at a later date.

Here’s some photos taken at the event to celebrate Durango dining…

The fairgrounds were lit up with warmth & color for the event.

Close up of the bite-size Thai style Meatballs with Spicy Peanut Sauce

Ryan Lowe thrived in the interactive setting; going from chopping, to serving, to greeting, to interacting with other chefs.

Cliff Bornheim of the Ore House ladling the warm Coconut & Kaffir Lime Soup with Mussels

The Ore House gang always trying to have fun while we work.

Beatle giving Ryan a well-deserved smooch!

Special thanks to Rubi from RubiStarr Designs for serving and capturing great shots!

Volunteers of America hosted their 26th annual event and boy, did we have fun with this one! Chocolate Fantasia’s theme this year was “Choc-n-Roll”, rock-n-roll meets chocolate. We decided to step out of the traditional icons like Elvis, record players and vintage cars to shake it up.

Ore House rock stars re-created “Fraggle Rock“:  Jim Hensen’s underground, muppet magic from the 80′s including the Fraggles in their underground choco-cave, Marjory the talking Trash Heap with her banana hat, and cookie crumble dirt everywhere. Fraggles were made out of marshmallows dipped in chocolate, and boulders shaped out of rice crispies… all singing along to the Fraggle Rock theme song.

Fraggle Rockin'

Our tasty, chocolate “Fraggle Rock Float” had chocolate ice cream, chocolate syrup, homemade mint soda, cream, and a prickly pear whipped cream. Trevor LaBonte sure had a blast mixing them up and making Fraggles.

The fairgrounds were rockin’ with drinks, plates of morsels and the heavenly smell of chocolate everywhere; Durango dining, chocolate style. The entertainment included Ron Burnett’s “Elvis Experience” and the Encore Troupe. Guy Yaklich got to pose with the ladies!

This year’s Chocolate Fantasia managed to raise about $10,000 for the Volunteers of America Southwest Safehouse and the Durango Community Shelter. 150 volunteers, including our Mandi Davis and Guy Yaklich as bartenders, put together a fantastic event that brought the community together for a good cause. That’s what it’s all about: Great food, fun and giving back!

Durango, Colorado restaurants really stepped it up. Sue Johnson-Erner of Mancos, VOA advisory board member and co-chair of the event, said “I feel strongly about the mission of Volunteers of America and its role supporting the Safehouse and the community shelter,” Johnson-Erner said. “It’s really exciting that so many local restaurants support this event year after year. They really out-do themselves in their enthusiasm and their creations.” Quote from The Durango Herald.

Photos courtesy of RubiStarr Designs

Long term ski town living takes more than just access to pow and a few cheap bars. Which is why we think we could settle down in Durango for awhile.

By Jess Higgins Kelley, MNT

As diverse as the outdoor activities are in Durango, the dining and nightlife options are just as varied. The Ore House, a staple since the 1970s, has the best steaks in town, and feature locally raised meat and local produce. Steaks can be done in true southwest style: topped with melted white cheddar and hatch green chilies. For nationally acclaimed Mediterranean cuisine, the Cyprus Café offers seasonal specials—and the warm duck salad is almost as good as a fresh 12 inches.

Beer lovers will find themselves in the land of plenty with several award-winning breweries calling Durango home. The ultimate après snack/beer combo can be found at Steamworks Brewery. The Ignachios, a nacho plate to beat the band, paired with a Backside Stout (Gold Medal, 2010 Great American Beer Festival) will make you reconsider that flight home. While down the road, you can saddle up to the bar at Ska for a signature True Blonde Ale or a Mexican Logger.

For those with legs still ready to boogie down late-night, The Abbey Theatre right in the heart of downtown is Durango’s biggest nightclub, and features a range of live music and movie screenings including ski films. If you’re looking to get a little country, the Wild Horse Saloon durangowildhorsesaloon.com goes big on weekend nights – don’t forget your bolo tie.

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