From the sweet, crispy skin to the rich and juicy breast meat, roast duck is a classic preparation that locks in moisture and flavor when prepared properly in an overnight brine. Mona and Jaret, the professional chefs and founders of the farm-to-fire restaurant Tournant, have a penchant for imaginative meals like this Maple-Miso Glazed Roast […]
Colorful, ruffled, oddly shaped, and a hallmark of winter’s colder temperatures, chicories are a root vegetable variety that offers a bitter brightness and a host of health benefits. Chicories are a digestive aid packed with vitamins and minerals. Professional chefs and Tournant founders Mona and Jaret bring together two powerhouses in the kitchen, Benchmade’s Station […]
Professional chefs and Tournant founders Mona and Jaret love to cook outdoors and serve their guests in that same natural setting. It’s part of their farm-to-fire, hyper-local cooking philosophy, utilizing what’s fresh and in season and using every part of the ingredients already on hand. For this recipe, it’s duck fat. When preparing their sweet […]
Nothing says natural outdoor cooking quite like wild mushrooms. Whether foraged by hand or hand-picked from the farmers’ market, wild mushrooms exude a rich, woodsy, meaty flavor that will surely spark conversations around the fireplace or fire pit. In their delectable and savory Wild Mushroom Tart, Tournant founders and chefs Mona and Jaret bring the […]
Celery may never see a starring role in any recipe or dish, but it plays an always-important supporting role in the culinary traditions of Western cooking as an aromatic foundation for flavor enhancement. It’s an ultra-versatile and essential ingredient in soups, stews, roasts, and bakes. Celery adds natural, earthy saltiness and depth to the flavor […]
If there’s a singular food item that best represents fall and winter cooking, it must be the pumpkin. Not so much the iconic orange Halloween pumpkin; instead, think of the sweet nuttiness of a kabocha pumpkin or butternut squash. Each has a distinct, subtle sweetness locked behind a tough skin—the perfect base for a dessert […]
Historians, mixologists and foodies agree that the Old Fashioned is one of the first named cocktails, a classic concoction of a rye whiskey (the original spirit), bitters, sugar and water. With storied origins in the early 1800s, it gained popularity, fell out of fashion, and then amassed a new following of partakers by the 1860s. […]
A Celebration of the Trim Bits Before his successful career as a yacht chef, before launching Montana Mex, before the accident that cost him most of his left arm, before the publicity and appearances with Katie Couric and Chef Mario Batali, before being coined the “Bionic Chef,” and before his television show with Magnolia Network, […]
Ode to the Cowboys In early September 2022, Durrell Smith drove 18 hours from his home in humid and forested Georgia to the grassland desert of Sand Hills, Nebraska for a Sharp-tailed Grouse hunt. “Being from the south and growing up around horses, there’s a piece of the West that’s endearing to me,” explains Durrell. […]
Field To Table There’s something special about preparing food caught in the wild; a connection with nature that can’t be bought in a grocery store. The time spent planning, scouting, tracking, and packing out your harvest makes how you prepare your meals all the more important, so we designed the Meatcrafter to make the field-to-table […]
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