This is a wonderful new post from Chef Brian Sterner.
A few months back I was asked to work on a project for West Yellowstone. Delaware North was in the midst of renovating one of the restaurants at the Holiday Inn there. I was asked by Christian DeVos to work on the menu concept by developing dishes and recipes and then following that up with a couple trips to work on training the crew. At first I thought, absolutely, what a great opportunity. This thought was quickly followed by…”Oh no, what do I know about the Midwest?” You see, I grew up in Buffalo, NY, the home of chicken wings and cold beer (Canadian) and of course snow.
I quickly hit the books and Internet to research what that area is known for, all to find out, SNOW; along with Big Skies and an abundance of Buffalo. Oh, and let’s not forget Huckleberries… The concept we were working on was to be our take on “Open Range” Cuisine. A lot of time was spent focusing on good down-home cooking along the trail. Meatloaf, Trout, Johnny Cakes, Pilot Bread, Bison Pot Roast and Big Cuts of Meat quickly made their way onto the menu.
It’s amazing how a culinary journey can start in Buffalo (New York) and continue with serving Buffalo from Montana….
A big thanks goes to Chef Henin and Delaware North for the continued opportunities… I am looking forward to the next culinary adventure!