We recently had the pleasure of hosting a photo shoot in Feed with the good folks at Yellowstone Grassfed Beef and the super talented Stacey Townsend, who photographed food on our menu that contains YGB’s delicious beef.
And here is our savory oats with grassfed brisket, gouda, mushrooms, caramelized onion, and a sunny side up egg. A delicious twist on traditional oatmeal.
On the left there’s our brisket sandwich with grassfed brisket, caramelized onion, roasted poblano, and pepper jack cheese, and on the right the pastrami hash with grassfed pastrami, potatoes, french cut green beans, caramelized onion, roasted galic aioli, and sunny side up egg. Both are absolutely delicious, thanks to YGB’s wonderful, sustainably raised beef.
All photos shown are by Stacey Townsend, courtesy of Yellowstone Grassfed Beef.
It’s Flathead cherry season, that brief and beautiful time when we gorge ourselves on glorious cherries from our own state. We recently came across this recipe for Muddled Cherry and Pine Cocktails and it is amazing. It uses Pine Tonic from Dram Apothecary, which is available for sale in our mercantile, so you can make this delicious drink at home.
Photo courtesy of The Eternal Child
Muddled Cherry and Pine Cocktails
Courtesy of The Eternal Child
5-6 muddled cherries
1 Tsp Dram Pine Syrup
1 Shot Hendricks Gin
Half a lime, squeezed
Tonic or soda to taste
Thyme to garnish
Combine all ingredients and enjoy responsibly!
Dram Apothecary’s Wild Mountain Sage Bitters are also delicious, especially when combined with a good gin and some soda.
It’s calving season at Twodot Land and Livestock, one of the partner ranches of Yellowstone Grassfed Beef. This ranch practices holistic management, which means they do things a little differently than many beef producers. One difference is that they calve in June rather than in February. This is the same time that the elk, deer and antelope are having their babies. The mother cows have high nutrient, green forage available to turn into nourishing milk for their calves. This also reduces the labor and expense of feeding hay. Being born in warm weather reduces stress and sickness due to winter storms. It is also a time when predators have plenty of other food sources, so fewer are lost to predation.
The calves are not sold at the October market as those February calves are, and instead are sold as two year old grass finished animals to the private market – restaurants and grocery stores across the state like ourselves. This creates an alternative economy that supports the ranchers’s holistic practices and provides us with delicious and nutritious grassfed beef straight from the source. We use Yellowstone Grassfed Beef in our Hot Pastrami Sandwich, pictured below.
Learn more about Yellowstone Grassfed Beef on their website. Photos of cattle courtesy of Yellowstone Grassfed Beef. Photo of pastrami sandwich courtesy of Janie Osborne Photography.
We recently had the pleasure of taking a staff field trip to Amaltheia Organic Dairy to get a tour and, most importantly, meet this year’s crop of baby goats!!! Amaltheia provides the goat cheese we use at the restaurant, and in recent years has expanded their production to include pork and produce. It was fascinating to hear owner Melvyn Brown’s stories about farming, animals, and life, and to see how the goats are milked and where they grow up. We highly recommend a trip out there yourself, especially if you have kids who would enjoy meeting the goat kids!