The Cowboy Chef

https://www.youtube.com/watch?v=tCrB0CmZQ74

for anyone that prefers the youtube version of the podcast

From Air Force to Cowboy Chef: Escoffier Grad Mason Snyder’s Unique Life Journey In today’s episode, we speak with our guest Mason Snyder, an Escoffier graduate currently serving as the Executive Chef at Feast Your Eyes Catering. Some mig...

Stuffed Elk Loin with apple butter, honey glazed carrots and radish, and sauteed mushrooms

Stuffing-bread crumb, dehydrated apple, spinach, radish, onion, mushroom, and an egg as a binder

Seasoning: nutmeg and mushroom powder, salt and pepper

Started working on the new menu:

Burnt Onion Seasoned Elk Filet Mignon with Blackberry and Pine Demi, garnished with Blackberry Giardiniera, scorched vine tomatoes, fried kale, and pickled mustard seeds

The goal is to move my menu to more Colorado native animals (elk, bison, turkey, quail, trout, etc) and less domestic animals although I will keep the rouge beef and chicken for the less adventurous bunch.

Let me know your thoughts, opinions, critics!

Taco... Thursday?! Sure why not

Little Flan preview