Ben shares a similar recipe with readers of Distinctly Montana: Sage-Rubbed Bison Tenderloin with Huckleberry Chipotle Glaze. He adds that in winter, you can broil in- stead of grill. “Broiling is like inverted grilling.” Osband seems to have a special flair for taking familiar dishes and giving them a fresh update: macaroni and cheese with bleu cheese and rock shrimp, meatloaf featur- ing Kobe beef with a port wine reduction and homemade sweet potato waffle fries—all on the Silver Star menu, by the way.
As I get up to leave, the lunch crowd has streamed in, and Ben heads to the back to the kitchen for the big Friday push—the busiest night of the week. “I’m a ‘comfort food with a twist’ kind of chef,” he says. “I’m proud of what we do here.’
Jessica Solberg was born and raised in Montana. She is a book editor and freelance writer living in Helena.
Bar of the Silver Star.
SILVER STAR STEAK HOUSE 833 Great Northern Boulevard in Helena PHONE: (406) 495-0677 (reservations are recommended; walk-ins are welcome). WEB SITE: www.silverstarsteakco.com HOURS: Opens at 11 a.m. Monday through Saturday, and at 4:00 p.m. on Sunday.
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Wine Gallery 2320 West Main St. 50 www.bozemanwinegallery.com
Bozeman, Montana 586-8828
DISTINCTLY MONTANA • WINTER 2011
