CRAIG MITCHELLDYER
CULINARY
Northwest cassoulet with fall vegetables, fresh cranberry beans, pork shank and trotter stuffed with chicken mousse, sweetbreads and mushrooms.
Omnivorous Offerings Culinary duo’s dishes celebrate a variety of flavors By Jake Ten Pas
M
embers needn’t read Michael Pollan’s The Omnivore’s Dilemma to grasp the concept described in the title. As eaters of meat, veggies, grains, dairy and so much more, humans have an abundance of choices when it comes to satisfying hunger, fueling the body and keeping taste buds happy. Consequences for those choices also abound. In an age when anyone can quickly research their food’s origin, and opinions vary wildly on the optimal way to nosh, it can be tricky to plot the best meal plan, both for the individual and the planet. Whether indulging carnivorous inclinations or pursuing a plant-based approach, MAC’s dynamic culinary team gives members plenty of ethical menu options. Thank Executive Chef Philippe Boulot, who has put together a crew capable of catering to any dietary needs while also offering flavors worth lusting after. That crew includes butcher Matt Davis and Sous Chef Deanna Bascom, and both have added distinctive flavors and colors to the club’s palette.
20 | The Wınged M |
SEPTEMBER 2018
A Cut Above Davis didn’t go to school to become a butcher, but his sum total of experiences is better than any curriculum he might have designed. Born in Texas and raised in Montana, he’s no stranger in a range land. Both states are known for their cattle industries, but cows are just the tip of Davis’ field of expertise. At 15, he took his first job in the restaurant at Gallatin Gateway Inn, a historic hotel near Yellowstone National Park. Throughout college, he continued to cultivate his cooking skills as a way of supporting himself; the upside was that he graduated with a bachelor’s degree in architecture and almost no student loans to pay off. During his time in and around the wilderness and tourist areas of Montana, he learned to prepare a wide variety of meats, from ranch-raised to wild game. “I was doing bison, venison and some Continued on page 23
