Distinctly Montana Magazine
Issue link: https://digital.distinctlymontana.com/i/20776
“Knives When Ben asks me what my favorite Silver Star dish is, I hesitate to admit it’s simply the Caesar Salad. It’s a lunchtime staple for me. And when I find something I like, I lock in and stay loyal. All the extra unexpected veg- gies, the toasted almonds, the avocado, the divine dressing. Perfection. He jumps in. It’s a favorite of his, too. Ben says they work hard to incorporate local and regional ingredients into the dishes: certi- fied Angus from Montana, bison from South Dakota, and Kobe beef from North Dakota. Helena bakeries provide desserts, and visits to the farmers market bring in produce. “A lot of guests comment on our flavorful tomatoes,” says manager, Jeff Hiel, who has been with the Silver Star since it opened in Helena’s Great Northern Town Center in 2002. He says they try to buy everything they can locally in season. Silver Star head chef Ben Osband. sonality chef and host of “No Reservations” on the Travel Channel. “Bourdain is an idol of mine,” Ben says, so the pressure was on. On the seafood side, the Silver Star flies in 60 pounds of tuna from Hawaii twice a week. Yet the Silver Star remains a traditional Montana steak- house, with its sister restaurants the Bay in Bozeman and the North Bay in Kalispell. All three are owned by Kurt Schull, a Montana State University alum. Ben shares a favorite MSU story. A few years back he was hired to prepare stuffed bison for an MSU banquet of 500 people, including Anthony Bourdain, respected big-per- Long story short, nothing seemed to go right. It was one of those tests of will that can shape a chef. “Even when you’re professionally trained, it’s the school of hard knocks that really allows you to call yourself a chef,” he says. In the end, the tough-talking Bourdain came back and shook Ben’s hand. “This was your setup?” he said, im- pressed by what Osband had accomplished with such a modest catering kitchen. “He was real genuine,” Osband says. SAGE-RUBBED BISON TENDERLOIN WITH HUCKLEBERRY CHIPOTLE GLAZE An excellent recipe that incorporates bison, huckleberries, and sage. The Huckleberry Chipotle Glaze is also great whipped into your favorite mashed potato recipe. GLAZE: 1 tablespoon cornstarch 1⁄2 cup water 2 cups huckleberry syrup 1 cup cranberry juice 2 teaspoons demi glace (or beef bouillon, if you can’t find demi glace) 1 diced chipotle with adobo sauce (use two if you want more spice) MEAT: 4 (6-ounce) bison tenderloin filets 2 tablespoons dry sage 1 pinch kosher salt 1 pinch white pepper Serves 4 TO PREPARE THE MEAT: 1.Mix the sage, salt, and white pepper together. 2.Season the bison filets and grill on medium-high heat to desired oneness (Ben recommends recommend medium rare.) To prepare the glaze: 1. Combine the cornstarch and water in a small bowl to make a slurry. 2. Combine the huckleberry syrup, cranberry juice, demi glace, and diced chipotle in a sauce pot, and bring to a boil. 3. Stir the slurry into the sauce pot containing the glaze, and reduce to a low simmer. 4.Simmer until the sauce is thick enough to coat a spoon, then remove from heat. Preparation: Pour some of the glaze over the steaks when they are almost done cook- ing, and pour the remaining glaze over the steaks when plating. and fire,” he jokes. “That’s why I got into cooking.” www.distinctlymontana.com 49