Nose-to-Tail Dinner to Celebrate Local Food, Local Independant Farmers, & Artisans In The Kitchen
Experience the craft, creativity & local foods Friday Nov. 1st at Drifters Bar & Grille
Registration is closed. Please contact Eowyn Corral (email@example.com) if interested in attending. We will do our best to accommodate.
Trends may come and go but nose-to-tail is one we hope will stick around. In this day and age, it is now more imperative than ever to eat ethically, locally, and sustainably. Added to that, it’s also easier than ever to do it. Adopting a nose-to-tail method of eating not only means you’re consuming more consciously, but you’re also opening your world up to exciting meat dishes that extend beyond fillet. This year the Nose to Tail Chef Experience at Drifters Bar & Grille will allow guests to enjoy paired drinks from a variety of South Dakota vineyards and breweries while enjoying a sit down meal guided by two regional chefs. The Friday evening meal will include a nose-to-tail meal presentation by Drifters Head Chef, Uriah Steber, featuring a locally raised hog and discussion on utilizing all parts of the animal, as well as seasonal vegetables from local growers with a presentation showcasing Indigenous and Lakota cooking techniques by Matte Wilson from REDCO’s Sicangu Food Sovereignty Initiative, and dessert by local baker Beth and Josh Penrod of Flavorgasm. Tickets can also be purchased for those only able to attend the Nose to Tail Chef Experience for $75. Dinner starts at 6:30pm.
SO, WHAT IS NOSE-TO-TAIL DINING EXACTLY?
It’s essentially using up the whole animal carcass, from the literal nose to the literal tail and everything in between. This means using secondary cuts such tri-tip, short ribs and spider steaks, which may not be that popular but are as delicious (if not more) than their well-known primary cut counterparts. The 5th quarter, also referred to as offal also includes all the bits that might make you squeamish, like hearts, necks, liver, kidneys, glands and brains – all delicious when done right by the way!
Nose to tail also means using the tougher cuts in braises or stews, and then popping the bones into stock, eking out every last scrap of flavour. If this sounds scary, it’s not, just make sure you have a good butcher you can call to ask about these cuts. If you’re not quite ready to cook for yourself, get to this wonderful event on Nov. 1st to experience some expertly cooked nose-to-tail action.
Beth and Josh Penrod of Flavorgasm:
People ask me when I started baking? Some of my fondest memories are baking with my mom and grandma. They were wonderful teachers! For me, baking is relaxing. Last winter, my son and I decided to give the Capitol City Farmer’s Market a try. We are a mother & son team. I enjoy baking and Josh enjoys frosting and decorating. We both have day jobs, so this is our side hustle. We call our business Flavorgasm, which people either love or hate, but many times after tasting one of our cupcakes, they appreciate the name. We enjoy making the standard flavors of cupcakes, but also making unusual flavors.We also like to take products from other vendors at the Farmer’s Market and use it as an ingredient, like B & G Produce’s granola.
Uriah Steber of Drifter’s:
Wisconsin native, Chef Uriah Steber discovered an interest in food while spending time in the kitchen with his father. As a chef he loves creating one of a kind dishes that remind him of those experiences cooking with him. A food life hadn’t always been on his radar though. Uriah took a break from the kitchen to explore other avenues including sales and serving in the US Army. He credits his return to the culinary field to wife, Emily, who’s dream of owning a restaurant materialized in 2016 with the opening of Drifters. Uriah quickly stepped in as Chef in the new restaurant and began molding his personal culinary style, pure and simple ingredients with intense flavors. Drifters soon took on it’s own persona in American fare showcasing creative plates inspired by South Dakota’s rich history and locally grown ingredients. Chef Steber’s passion for good food blossomed into an intense focus on building relationships with local producers to develop a solid restaurant market for local foods in central South Dakota. Today’s harvest list includes fruits, vegetables, honey and grains. Local beef, bison, and eggs also graze the ever-changing seasonal menu. Looking to the future, Chef Steber hopes to expand his impact on the local food economy while encouraging others in the area to do the same.
Matte Wilson of Sicangu Food Sovereignty Initiative:
Matthew Wilson is a member of the Sicangu Lakota (Rosebud Sioux) Tribe. Matte is a home cook who utilizes indigenous and wild foraged ingredients. He attended Creighton University in Omaha, NE where he studied health administration and policy. Food has always been a passion but it was more of a hobby at the time. It was in college where his spark of learning about indigenous foods began. “Omaha is one of the larger metropolitan areas in the plains states. I’d look around and see restaurants of all kinds: vietnamese, greek, japanse, italian, and so on. But what I didn’t see were indigenous (Native American) restaurants. The food of the people who were originally from here.”
After college, Matte applied for a position as an AmeriCorps VISTA with the [REDCO] Sicangu Food Sovereignty Initiative, a community development organization working to build a healthy and culturally relevant food system on Rosebud. Through this experience, Matte was able to learn about farming, identifying wild plants and how to use them for food and medicine, and about the larger food sovereignty movement. Matte is now the director of the Sicangu Food Sovereignty Initiative, where he continues this work by creating opportunities that increase indigenous producers and food entrepreneurs.
Hyatt Family Farm (Pork Producer):
Hyatt Family Farm is a sustainable family farm owned and operated by Denise and Sean Hyatt, located near Milbank, South Dakota Our mission is to offer you a healthier way of life by providing all natural, healthy meat and produce in an ecologically responsible environment. We believe that when you buy locally grown, natural products, you take a positive step toward building community and establishing a healthy society. We take pride in helping you take that positive step by offering you high quality products that we are confident you and your whole family will enjoy.
“The pride of our farm is providing premium Pastured Pork. Raised in the fields we converted from row crops to lush pasture. We see it as a win win for the health of people, our animals and our environment. Supplemented with organic grains (barley and pea’s) gives it a wonderful texture and flavor unlike any pigs fed corn and soy (the standard diet of pigs raised in confinement of factory farms).”