Devour June 2023

Devour

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let’s e

Single Ba e provides west Bozeman with liquor store, cocktail bar

By Jennifer Verzuh

For those who have wondered if Bozeman’s Single Barrel is a bar or a liquor store, the answer is: both. The business acts as a cocktail bar and an attached package liquor store, offering approximately 8,000 different bottles types, between liquor, beer and wine.

Married couple Wyatt and Dempsey Hicks opened the business in June 2020 at the height of the pandemic and Health Department restrictions.

“It was definitely an interesting start to the business,”

Wyatt Hicks said, recalling that initially the bar was only permitted to have 6 to 8 open seats for guests.

“We got open and then it was a lot of pivoting to find out the best way to move forward.”

Hick said their vision for Single Barrel came from seeing a need specifically in the west area of town for a place for folks to sit down with a cocktail drink or pick up a bottle to go.

“We just decided we’d take a risk and open something

over on this side that’d fit that need.”

In the three years since opening their doors, Hicks said their mission and approach hasn’t changed much.

“”We’ve always sort of had this goal to have the liquor store and the bar work side by side together.”

During that time though they have amassed a reputation as a “local’s hidden secret.”

“We have a lot of regular store shoppers who live in this area and find it really convenient and our prices are really competitive,” Hicks said. “And then in the bar[...] we have a lot of regulars. People really enjoy it for our happy hours.”

Hicks said they’ve strived to make their liquor store “very approachable,” and features the work of local artists for sale, which they feature in addition to alcoholic products.

“We designed it to have a high level of shopping ability,” he said. “We get all sorts of shoppers that come here.. Families that come through and shop for gifts.”

What sets the bar component of the business apart is the “intimate space” it offers, according to Hicks.

“Our bar is very unique in that it’s quiet and cozy, and a great place to have conversations.”

They feature 15 signature cocktails at a time, in addition to classic whisky drinks, and rotate several of the cocktails seasonally to make room for new or returning specials.

Single Barrel’s bar and liquor store are open 7 days a week and they are located at 4535 Valley Commons Dr. Suite 101. For more information please visit their website at https://www. singlebarrelbozeman.com/ or call them at 406-577-2173.

Images courtesy of Single Barrel

Daruma

inspire Bozeman beer DOLLS

By Gustav Gentaro Dose Founder, Mountains Walking Brewery

Hello from New Hokkaido Bev Co. My name is Gustav, my Japanese name is Gentaro. I founded New Hokkaido as a way to create beer and connection from my Japanese side. I grew up in Tokyo and lived with my Japanese grandparents. In this traditional Japanese house, a daruma doll sat in a high spot in the kitchen.

As a child, I remember asking my grandmother about him. She said (in Japanese) he is a reminder to persevere, especially in the face of adversity. Daruma dolls are weighted on the bottom, so if they are knocked over, they roll back right back up. If you get knocked down 8 times and you get up nine times your wish will come true. I was fascinated. One fills in one of Darumas eyes ,and when/if your wish comes true you fill in the other eye. I have had many Darumas over the years and have yet to fill both eyes. I always end up forgetting what I had wished for as time passes.

A message of perseverance comes from the story of Daruma. Daruma sat in meditation for so long, his arms and legs fell off, but he still persisted in his goal to attain spiritual enlightenment. His eyelids, the story goes, fell off and became tea leaves.

The Daruma doll is said to come from the legendary founder of Zen Buddhism, Bodhidharma. Bodhidharma brought Zen Buddhism from India to China many years ago. One element of studying Bodhidharma that I love is the humorous way he

is often depicted in drawings. Despite his status as a legendary spiritual leader, he is more often than not depicted in pictures with exaggerated comical expressions. The artists were making fun of him! To me this is refreshing, which brings me to beer!

What does Daruma have to do with food or beer? I thought about how cool it might look to have a beer can that looks like a Daruma doll. For the liquid, what kind of beer would Bodhidharma be? I decided that for me, it would be a beer with two of my favorite hops: Nelson Sauvain and Strata. Nelson brings white grapes and a little diesel; the Strata is very dank and marijuana forward. This beer is great on its own and will hold its own with any food style.

As I see these cans on shelves in Bozeman and beyond, it often brings a smile to my face and a reminder to persevere and be grateful for every opportunity.

Party-Worthy Wine Pairings Perfect for

E y Entertaining

Family Features

Red or white, sweet or dry, wine lovers are often entertainers at heart. When inviting guests to share your personal favorites, nothing enhances a tasting get-together quite like complementary snack and wine pairings.

The next time you find a wine party on your schedule, consider these simple yet delicious recommendations from sommelier and founder of “The Lush Life,” Sarah Tracey, who partnered with Fresh Cravings to create “Dips and Sips.” Aimed at reinventing wine and cheese parties, the movement focuses on simplistic recipes, easy dip pairings and suggested wines.

“When I entertain at home, I’m always looking for ways to impress my friends with fresh, creative bites I can pair with wine,” Tracey said. “My favorite hack is finding great products with high-

quality ingredients then creating simple, elevated ways to serve them. The less time I spend in the kitchen, the more time I get to spend with my guests.”

Tracey relies on the versatility of Fresh Cravings’ array of dip options and crowd-pleasing, bold flavors worth celebrating. With authentictasting chilled salsas offering a vibrant alternative to soft, dull blends of jarred salsa and flavor-filled hummus made with premium ingredients like Chilean Virgin Olive Oil, these dips elevate both traditional and reinvented recipes.

For example, Tracey’s recipes for Polenta Rounds with Pico de Gallo Salsa and Crab, Spiced Butternut

Squash Naan Flatbreads, Cheesy Tortilla Cutouts with Salsa and Hummus-Stuffed Mushrooms offer flavorful, easy-to-make appetizers that can make entertaining easy and effortless. Plus, these crave-

worthy morsels are just as tasty and approachable for guests choosing to skip the wine.

Find more recipe and pairing ideas perfect for enhancing your next party at FreshCravings.com.

HUMMUS-STUFFED MUSHROOMS

Recipe courtesy of Sarah Tracey

Total time: 15 minutes

Servings: 6

Nonstick olive oil spray

16 ounces cremini mushrooms, stems removed and gills scooped out salt, to taste

pepper, to taste

1 container Fresh Cravings Classic Hummus

1 jar manzanilla olives stuffed with pimientos, cut in half

1 jar roasted red pepper strips

Oregon Pinot Noir

Preheat oven to 375 F. Prepare sheet

pan with nonstick olive oil spray. Place mushroom caps on sheet pan, spray with olive oil and season with salt and pepper, to taste.

Roast 7-8 minutes then let mushrooms cool to room temperature.

Fill each mushroom cap with hummus and top each with one olive slice.

Thinly slice roasted red pepper strips and arrange around olive slices.

Pair with lighter bodied pinot noir with cherry tones from Oregon.

CHEESY TORTILLA CUTOUTS WITH SALSA

Recipe courtesy of Sarah Tracey

Total time: 20 minutes

Servings: 6

Nonstick cooking spray

6 large flour tortillas

16 ounces pepper jack cheese, grated

1 can (4 ounces) green chiles, drained

1 bunch fresh cilantro, finely chopped

1 container Fresh Cravings Restaurant

Style Salsa, Medium

New Zealand Sauvignon Blanc

Preheat oven to 350 F. Prepare sheet pan with nonstick cooking spray.

Place large flour tortilla on sheet pan. Top with handful of grated cheese.

Sprinkle chiles on top of cheese layer. Add chopped cilantro. Sprinkle with additional cheese.

Top with another tortilla. Bake until cheese is melted, about 10 minutes. Work in batches to make three sets of cheesefilled tortillas.

Cut out desired shapes with cookie cutters.

Serve with salsa and pair with sauvignon blanc from New Zealand with zest and zing.

SPICED BUTTERNUT SQUASH NAAN FLATBREADS

Recipe courtesy of Sarah Tracey

Total time: 25 minutes

Servings: 6

1 1/2 pounds butternut squash

2 tablespoons olive oil

1 tablespoon maple syrup

1/2 teaspoon cumin

1/2 teaspoon chili powder salt, to taste pepper, to taste

1 container Fresh Cravings Roasted Garlic Hummus

1 package mini naan dippers

1 bunch fresh rosemary, minced La Veielle Ferme RosÈ

Preheat oven to 425 F.

Chop butternut squash into 1/2-inch chunks.

Toss squash with olive oil, maple syrup, cumin and chili powder.

Spread on sheet pan, sprinkle with salt and pepper, to taste, and roast until tender, about 20 minutes.

Spread hummus on naan dippers and top each with squash and fresh rosemary.

Pair with deeper, savory and earthy rosÈ.

POLENTA ROUNDS WITH PICO DE GALLO SALSA AND CRAB

Recipe courtesy of Sarah Tracey

Total time: 30 minutes

Servings: 6

1 tube (16 ounces) prepared polenta nonstick cooking spray salt, to taste

8 ounces jumbo lump crabmeat

1 container Fresh Cravings Pico de Gallo Salsa, Mild

1 bunch fresh mint, finely chopped Mateus RosÈ

Heat oven to 400 F.

Slice polenta into 1/4-inch thick rounds. Arrange on baking sheet sprayed with nonstick cooking spray and bake 20-25 minutes until golden brown and crispy. Sprinkle with salt, to taste, and let cool.

Combine jumbo lump crabmeat with salsa.

Top each polenta round with crab salsa mixture.

Garnish with finely chopped fresh mint and pair with vibrant, fruity rosÈ.

Source: Fresh Cravings

Metro Creative Connection

Metro Creative Connection

EAT THE

Rainbow

Focusing your menus on health-conscious recipes that look as good as they make you feel is key to making positive lifestyle changes. Adding big flavors that satisfy cravings to easy, go-to recipes can be a big step toward reaching health goals throughout the year.

“Eating the rainbow” refers to adding fruits and veggies of varying colors to your diet, such as red tomatoes and beets, green cucumbers and avocados, orange carrots and pumpkins and beyond. Complementing fresh produce with the nutritional benefits of tuna and salmon - like heart-healthy omega-3 fatty acids, protein, vitamin D and potassium - can take your meal planning one step further.

Whether you’re commemorating a special occasion, hosting a gathering of friends and family or simply enjoying a night in, good food shouldn’t mean ditching good eating habits. With new packaging but a continued focus on flavor, wild-caught Low-Sodium Pink Salmon from Chicken of the Sea is a perfect complement to vibrant, rainbow-inspired recipes.

Try these Salmon Chili Bites for a quick and delicious snack option. They can easily be doubled, tripled or more for a party appetizer. Feature the recipe with a “rainbow” of veggies, crackers, meats and cheeses on a charcuterie board for a crowd favorite that can satisfy guests with big, bold flavor.

Ditch boring salads and find joy in food while maintaining healthy eating goals by upping your salad game. Say goodbye to bland, boring greens and enjoy salads with your favorite toppings, like a colorful combination of protein-packed tuna and fiberrich veggies in this Mediterranean Tuna Salad, which is completed with a bright dressing and topped with feta cheese and parsley.

For more than 100 years, Chicken of the Sea has provided fresh, tasty seafood straight from the ocean, so whether you’re reaching for wild-caught tuna for this homemade salad or another option like salmon or sardines, you can enjoy a high-quality product that’s delicious on its own or used to elevate favorite recipes.

To find more health-focused snacks, appetizers, meals and more, visit chickenofthesea.com.

SALMON CHILI BITES

Prep time: 15 minutes

Servings: 2

2 pouches (2.5 ounces each) Chicken of the Sea Low Sodium Wild-Caught Alaska Pink Salmon

1 tablespoon chili crisp

2 teaspoons rice wine vinegar

1 teaspoon toasted sesame oil

2 bell peppers, cored and cut into 2-inch squares

1 green onion, thinly sliced minced cilantro

black sesame seeds

In bowl, combine salmon, chili crisp, vinegar and sesame oil.

To serve, top each bell pepper square with some salmon, green onion, cilantro and sesame seeds. If leftover pieces of bell pepper remain, chop and add as additional garnish.

Note: If serving with cheese plate, place salmon mixture in small bowl and garnish with green onion and sesame seeds.

MEDITERRANEAN TUNA SALAD

Prep time: 20 minutes

Servings: 1-2

Dressing:

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon dried oregano

Salad:

1 can (5 ounces) Chicken of the Sea Chunk Light Tuna, drained

1 cup halved cherry tomatoes

1/3 cup sliced Kalamata olives

1 cup chopped English cucumber (about 1/2 cucumber)

1/4 cup feta

1 tablespoon minced parsley

pita chips (optional)

crackers (optional)

To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.

To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing then top with feta and parsley.

Serve with pita chips or crackers, if desired.

Source: Chicken of the Sea

A Wonderful Breakf t

WORTH WAKING UP FOR

Culinary.net

Waking up, no matter how late, can be such a drag. You’re moving slow and cuddled up warm under the blankets. However, your stomach is growling which means eventually you are going to have to arise.

When you do stumble out of bed, it’s time to get the day started with a delicious casserole on your plate. It’s a warm, freshly baked Overnight

Apple Cinnamon Fresh Toast Casserole.

Prepared the day before and chilled overnight, this casserole is ready to throw in the oven once you’re up. It’s gooey on the inside and baked to a perfect crisp on the outside, plus it’s filled with mouthwatering apples and ground cinnamon, not to mention the sweet glaze drizzled on top at the end.

It’s perfect for any breakfast or brunch occasion and the little ones will enjoy the sweet crunch, as well.

To start, add cubed French bread to a glass baking dish. Add apple pie filling on top of the bread and smooth it out over the entire dish. Then add more cubed French bread on top.

In a mixing bowl, whisk nine eggs, half-and-half and cinnamon. Pour the egg mixture over the ingredients in the baking dish.

Cover the dish with aluminum foil and chill overnight. Remove the foil and bake for about an hour. Let cool.

In a small bowl, whisk together powdered sugar and milk to form a sweet glaze. Drizzle the glaze over your warm casserole and enjoy.

Whether you are waking up on an early Monday morning or lounging around in your pajamas for an hour (or two) over the

weekend, this breakfast casserole is worth the wait.

Find more breakfast and brunch recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

OVERNIGHT APPLE CINNAMON

FRENCH TOAST CASSEROLE

Servings: 12

Nonstick cooking spray

1 package (20 ounces) French bread, cubed, divided

1 can (20 ounces) apple pie filling

9 eggs

1 cup half-and-half

2 teaspoons ground cinnamon

1 cup powdered sugar, plus additional (optional)

2 tablespoons milk, plus additional (optional)

Spray 8-by-8-inch glass baking dish with nonstick cooking spray.

In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.

In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.

Cover with aluminum foil and chill overnight.

Heat oven to 325 F.

Remove foil and bake 50-60 minutes.

Let cool 10-15 minutes.

In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

ACreamy Recipe CREATED FOR FAMILIES

Culinary.net

A lazy Sunday afternoon cuddled up with family, playing in the rain with your kids and tasting a perfect, sweet treat on a summer day can be some of the simplest yet best parts of life.

Recipes that can be made with clean, fresh ingredients in a matter of minutes make some of the

best-tasting dishes, snacks and treats. Sometimes keeping it simple is the best route to take as opposed to confusing prep that takes too much time.

This Strawberry Mousse, which is made with families in mind, is a perfect recipe to make with your little ones or for a date night dessert. It’s great to take for an outing at the park, a neighborhood party or just to snack on throughout the week.

It’s sweet, fluffy and smooth all at the same time. Made to serve a handful of people, it only takes a few moments to complete. Moms love it and kids enjoy the taste and texture.

To start, puree 1 cup of strawberries in blender until smooth.

In a mixing bowl, combine whipping cream and powdered sugar until smooth.

In a different bowl, beat cream cheese until smooth then add the pureed strawberries.

Finally, add the whipped cream mixture to the cream cheese and strawberries. Stir all the components together until they reach the desired consistency before serving with fresh fruit.

It’s easy, fresh and delicious. Your kids can help you combine all the ingredients and excitedly try the sweet result.

Find more sweet recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

STRAWBERRY MOUSSE

Servings: 6-8

1 cup strawberries, halved

2 cups heavy cream

1 cup powdered sugar

1 package (8 ounces) cream cheese, softened assorted fruit, for serving

In blender, puree strawberries until smooth. Set aside.

In mixing bowl, whip heavy cream and powdered sugar until fluffy.

In separate mixing bowl, beat cream cheese until smooth. Add strawberry puree to cream cheese and mix until combined. Add whipped cream and stir until combined.

Serve in bowl with fruit..