We’re inside and it’s holding us: Fred Provenza, Nicole Masters and Kate Geagan
Nutrient cycles for people and planet, at the Old Salt Festival. In June, the second annual Old Salt Festival brought over 2,000 people to Helmville, Montana, for a rocking celebration of
You Never Eat the Same Meal Twice
THE STEWARDS AND CHEFS OF OLD SALT ARE WORKING WITHIN THE BOUNDARIES OF TIME AND PLACE TO PRODUCE TRULY UNIQUE FOOD. HERE, THEY HOPE TO INSPIRE YOU TO MAKE A
Asparagus with Morel Mushroom Sauce
INGREDIENTS 1 lb. fresh morels (if fresh aren’t available, 5 oz. dried morels rehydrated with hot water) 2 cups heavy cream 1 cup dry white wine 1 sweet onion, diced 6 garlic cloves, peeled and
Steak with Parsley-Garlic Sauce
INGREDIENTS 2 1/2 – 3 lb. grass-fed top sirloin cap. Allow to come to room temperature (1–2 hours) before grilling 2 bunches flat leaf parsley, picked and washed 1 oz. capers 4 anchovy