Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
This dish, created by the team at the Rossland-based restaurant Velvet Restaurant & Lounge , takes inspiration from the devastating wildfires experienced in the province this year.
“When I arrived to Red Mountain, the first week we saw terrible smoke in the region,” executive chef Derek Bendig says. “And, as someone who is inspired by my surroundings, I wanted to put a dish together that celebrated not only the wonderful produce available by the many terrific producers here in Rossland and the Kootenays, but also make a statement about the reality of wildfires here in B.C. we seem to be continually dealing with year after year.”
Forest fire butter
3 large leeks, halved lengthwise
1 oz (28 g) dried black trumpet mushrooms, or preferred dried mushroom variety
1/2 tsp (2.5 mL) smoked Maldon salt
Cedar butter, recipe below
Roast leeks at 400 F until black and dry, approximately 3 hours. Remove from the oven and let cool completely. Place burnt leeks in blender with dried mushrooms and smoked salt. Process until the mixture is a fine powder. Reserve.
Melt cedar butter over medium heat and mix with the leek powder to create a paint like texture. Keep the mixture warm.
1 lb (454 g) salted butter
2 cups (500 mL) cedar greens
Preheat water bath to 149 F. Crush cedar greens to release oils and aromas, place in a vacuum-seal bag with butter. Seal. Cook in a circulator 3 hours, remove and let cool in an ice bath.
3.5 oz (100 g) unsalted butter
5.5 oz (150 g) ground almonds
3.5 oz (100 g) flour
2 oz (58 g) cocoa powder
3.5 oz (100 g) Kicking Horse ground espresso
1/4 oz (10 g) salt
5 oz (142 g) sugar
Combine all ingredients in a bowl and rub together with fingertips until they resemble breadcrumbs. Scatter over a baking tray and bake at 340 F for 30 minutes. Cool till crisp, then pulse in food processor.
3 leeks, cut into 3 equal lengths
1 tbsp (15 mL) cedar butter
Salt and pepper to taste
Preheat a water bath to 185 F. Place the leeks on a hot grill and char the outside. Remove from the grill and cool.
Place leeks in a vacuum bag with the cedar butter, salt and pepper. Seal and place in water bath, cook until tender, approximately 20 minutes depending on the size of the leeks. Cool in an ice bath.
4 x 5 oz (142 g) bison striploin
4 oz (114 g) black trumpet mushrooms, or preferred mushroom variety
12 pieces broccoli florets
1 tbsp (15 mL) butter
Season striploin with salt and pepper. Grill to the desired doneness, recommend rare to medium rare, and let rest.
Warm leeks and broccoli florets in 1 tbsp of butter. Sauté mushrooms with julienned leeks.
Paint the plate with a generous amount of forest fire butter, top with a sprinkle of the coffee soil, and 2 pieces of leek. Slice striploin and place on leeks.
Top with mushrooms, broccoli florets and garnish with parsnip bark. Serve immediately.