Our feature this weekend is whole roasted Trout stuffed with Fennel, Garlic, and Dill served over a succotash of Corn, Mushrooms, and Edamame. We chose to pair the Commanderie de Peyrassol Cotes de Provence Rose, a blend of Cinsault, Syrah, Grenache and Ugni Blanc with a soft, rosy appearance and a nose dominated by wild berries. Gooseberry and raspberry stand out on the crisp, silky palate with a touch of minerality and a concentrated core of pure sweet fruit.
Our Road to Serving the Best Seafood in Bozeman: The Feast Story
In 2014, three good friends were hanging out in a living room in Bozeman, lamenting about the lack of good dining options in town. Over plates of cheese and fruit, they talked about their vision for creating the best seafood restaurant in Bozeman. In their mind's eye,...