What an evening at La Brasserie in downtown Bozeman.
Their intimate yet spectacular Diner Des Ami with special guest Chef Grant Bender featured four courses and a dessert, all focused on classic French Grande Cuisine. The use of locally sourced ingredients was inspired.
Mushrooms from Spore Attic, Protein from Daniel’s Meats, Dairy from Amaltheia Dairy, Vegetables from Gallatin Valley Botanical, Wine from Valo Wine.
Canapés – cured salmon blini, butter ronde – rillete
Premiere Course – terrine of baby carrot, salsify, celeriac, goat cheese fondant, beet & jus persillade
La Salade de Canard – seared duck breast, green apple & frisée salad, delacotta squash & turnip purée, lardon, duck sauce
Plat Principal – noisette of venison saddle, mushrooms, potato pavé, timbale of chesnut & spinach demi glace
Desserts – trio: pot a créme, tarte tatin, profiteroles
The event benefitted World Language Initiative – Montana, who supports cultural awareness and celebrating a diverse community through advancing access to language, culture, & literacy education in Montana.
Feast Montana host Jimmy Michaels gives a tour of the event. Also in attendance was Jesse Rodriguez, Advanced Sommelier with Kaizen Wine Group, and Jackie Page, Publisher of Edible Bozeman.