Dillon Farmers Market home to a host of ready-to-eat lunch options | SummitDaily.com

Dillon Farmers Market home to a host of ready-to-eat lunch options

In addition to his smoked salmon products, chef Walter Neuhold, of Styria Catering in Frederick, also sells smoked Rocky Mountain cedar plank trout, shown here, and New England clam chowder.
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If you go

What: Dillon Farmers Market

When: 9 a.m. to 2 p.m. Fridays through Sept. 19

Where: Buffalo Street (by Town Park) through La Riva Del Lago parking lot and Main Street, downtown Dillon

Cost: Admission is free

More information: Visit http://www.townofdillon.com

Editor’s note: This is the first in an occasional series of articles highlighting some of the vendors at the Dillon Farmers Market.

Whether you are browsing artisan wares, soaking up the free live music or just work in downtown Dillon and want to grab a quick lunch, there’s something for everyone to nosh on at the Dillon Farmers Market.

Here are a few of the ready-made food vendors who can help curb your cravings.

Colorado’s Best Tamales

Laura Erives has been bringing her tamales, dubbed Colorado’s Best, from Colorado Springs to Dillon every summer since 2008. She said the customers in Dillon are special and different from other farmers markets she attends.

“We go to 27 farmers markets, and Dillon and Edwards are some of the biggest markets for us,” she said. “We sell a lot of tamales and make a lot of money, but the customers and vendors are different from other places.”

Colorado’s Best offers tamales in seven different flavors, including mild chicken or pork, medium chicken or pork, a super-hot habanero and two vegetarian options made with potatoes or beans, cheese and jalapenos. What sets her tamales apart, Erives said, is that each contains about 80 percent meat.

Erives said her company has been in business for 23 years and plans to continue to attend the market in Dillon.

“Everything is so, so great,” she said.

Crepes a la Cart

If you’ve ever wandered Main Street in Breckenridge, you’ve likely seen the bright yellow trappings of Crepes a la Cart. Each Friday, owner Alex Lamarca takes the crepe show on the road to the Dillon Farmers Market, offering a limited menu that focuses on breakfast.

“We’ll bring out as much food as we can, but we usually do run out when it gets close to closing time, which is something to warn people,” he said. “Get there early.”

Popular breakfast crepes include the Country Special, with mushrooms, onions, spinach, goat cheese and bacon, and the B.E.S.T., with bacon, egg, spinach and tomato. The Pesto Turkey is also a favorite, with mozzarella, turkey, tomato, pesto and a homemade balsamic reduction, as is the Minturn Special, with Brie, salmon, spinach, sautéed onions, eggs and another special homemade sauce.

“We always bring out some sweet options, too,” Lamarca said. “Nutella and fresh cut strawberries and bananas and raspberries and blueberries and s’mores crepes, and that kind of stuff, too.”

Crepes a la Cart also makes gluten-free crepes, with the cross-contamination caveat that they are made on the same surfaces as the regular crepes. And if you find the near-constant line in front of the Breckenridge cart to be daunting, heading to the market for a crepe might be a good option.

“The Dillon market is pretty chill out there,” Lamarca said. “It’s a nice crowd, good people; we have a little bit more time than we do here at the cart, so it’s not quite as busy.”

Pete’s Good Eats

Pete Newton’s company, Pete’s Good Eats, based in Frisco, specializes in New York-style hot dogs made with Sabrett-brand hot dogs imported from the Bronx.

“It has a natural casing,” Newton said. “They’re really common with New Yorkers; anyone from New York will recognize the blue and yellow. They are sold on every street corner in New York, and I make my signature onion sauce, which is a New York onion sauce. It’s been my secret recipe for the last six years.”

The Dillon Farmers Market is really kid-friendly, which Newton said is good for him because kids love hot dogs. The stand also sells sausages with peppers and onions, cheese steaks and chilidogs — “all that kind of health food stuff,” Newton said with a laugh.

“The farmers market’s a pretty good place for regular business,” he said. “The business is steady there. We really feature an authentic New York-style cart, too. It’s custom made by the same company that makes a lot of the food carts for New York City vendors.”

Styria Catering

Chef Walter Neuhold, of Styria Catering in Frederick, brings his fresh smoked salmon to the farmers market every Friday, with take-home and eat-on-the-go options. He also sells his award-winning New England clam chowder and honey-smoked salmon dips in artichoke, Cajun and garlic-herb flavors.

Neuhold has had a tent at the market for eight years and said the people who come by are always really nice.

“There are a lot of people who have second homes and they really patronize me,” he said. “They come out from the East Coast and look forward to seeing me every year. People come, locals and, of course, the tourists who walk by and take a bit of fish. It’s a nice combination.”

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