"We source out all of ingredients carefully to make sure they match the sustainable and earth-friendly ethics Tamales Especiales embraces," Gordon says. "It also tastefully represents our use of locally grown ingredients and seasonally inspired tamale flavors." The tamale at DISH is one of Gordon's seasonal flavors: the green chile southwest. She promises that everything inside the organic blue masa is locally grown -- roasted Pueblo green chile, zucchini and Olathe sweet corn, topped off with Palisade peach taqueria sauce.The other side of Gordon's business is the Revolution in the Kitchen catering company, and she'll be showing off its wares as well with two simple bites. "These two appetizers are representative of our use of locally grown produce. They also show off our skill at creating gluten-free and vegan creations that appeal to the masses," Gordon says. She's building Mediterranean cucumber rounds with pine nut mousse and herbed sun-dried tomato pate, and pairing chunks of Rocky Ford watermelon with house-made tofu feta and herbal chocolate mint sauce.
Tamales and veggies are just a few of the dozens of offerings you'll find at DISH, which runs from 12:30 to 3:30 p.m. on Sunday, September 7. (VIP entrance is at 11 a.m.) To see what else is in store and buy tickets for this culinary celebration's twentieth anniversary, visit the 2014 DISH site.