Our feature this weekend is a grilled filet of Montana Bison with Alaskan King Crab in a Tarragon buerre blanc. Roasted apples and forest mushrooms over a puree of cauliflower, turnip and parsnip with saffron and grilled broccolini add depth and pickled chantarelle mushrooms are an elegant finishing touch. We travel to the Ventoux region of France for a wine with character and structure that brings these complex flavors together. With a hint of licorice on the nose and the sense of walking through a a field of rosemary and thyme this wine is compelling and fresh with dark fruit and a lengthy finish.
Fresh Flavors, Local Ingredients: Why Feast Has the Best Salads in Bozeman
Sometimes you want a salad. Not because you feel obligated to order one. Not because you are trying to be “good.” Because a fresh, well-made salad sounds exactly right. The problem is that too many restaurant salads feel like an afterthought. Wilted greens. Random...