Montana hideaway Triple Creek Ranch invites you to experience food and wine fit for Western art appreciation.
Triple Creek Ranch in Darby, Montana, is 266 miles by car from Great Falls, Montana, but it’s no distance at all in spirit. Great Falls is the hometown of Charlie Russell, his namesake museum, the Russell art auction, and Western Art Week. Triple Creek Ranch is a Relais & Chateaux luxury ranch resort that gives guests a wonderful Western experience — of the land, the lifestyle, and the art.
This year, the Russell takes place March 19 – 21, during Western Art Week, which runs March 18 – 22. Visit Great Falls during this time and you’ll see a city transformed into a veritable capital of Western art with more than 15 shows and more than 800 artists.
Besides being a memorable bucket-list destination, Triple Creek Ranch is the primary presenting sponsor for the Russell in 2020, as they were in 2019. If you don’t make it to the Russell and Western Art Week this year, a trip to Triple Creek this summer might be just the ticket.
In the meantime, enjoy recipes from the Triple Creek Ranch chef Jacob Leatherman, Western wine-pairing suggestions from wine and spirits director Angela Gargano, and a chat with the owner of Triple Creek Ranch about the property’s outstanding Western art collection.
Bison Falafel with Tzatziki
Courtesy of Chef Jacob Leatherman, Triple Creek Ranch
Tzatziki:
Ingredients
1 cucumber, chopped
10 garlic cloves, smashed and finely chopped
1 cup distilled white vinegar
4 shallots, minced
1 small cup fresh dill
2½ cups Greek yogurt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste
Instructions
Combine all ingredients in a bowl and let set at least one hour.
Bison Falafel:
Ingredients
5 cups chickpeas, cooked
½ cup parsley, chopped
1 onion, minced
4 garlic cloves, minced
1 teaspoon ground coriander
2 teaspoons ground cumin
1 fresh jalapeño
2 cups ground bison, browned and cooked through
2 teaspoons baking soda
Vegetable oil for frying
Salt and pepper to taste
Instructions
Run the chickpeas, parsley, onion, and garlic through a food processor until there are no big chunks. Add mixture to a large bowl.
Add coriander, cumin, salt and pepper, jalapeño, and cooked ground bison. Mix well and refrigerate for at least one hour.
Remove from fridge; add baking soda and check seasoning, adding salt and pepper if needed. Form into walnut-sized balls. Heat oil and fry balls until browned and cooked through. Remove with a slotted spoon onto dry paper towels.
Serve hot with tzatziki sauce and dill to garnish.
Marinated and Grilled Vegetable With Alder-Smoked Tomato Vinaigrette
Courtesy of Chef Jacob Leatherman, Triple Creek Ranch
Marinade:
1 cup olive oil
¼ cup fresh basil leaves
1 shallot, peeled
1 large garlic clove, peeled
2 leaves fresh sage
1 tablespoon lemon juice
1½ teaspoons grated parmesan cheese
1½ teaspoons pine nuts
Salt and pepper
Veggies:
Asparagus
Eggplant
Scallions
Roma tomatoes
Portobello mushrooms
Instructions
Combine all ingredients for the marinade in a blender or food processor and process until pureed.
Place the veggies in a shallow baking pan and drizzle with enough marinade to coat lightly. Marinate at room temperature for 1 hour. Grill veggies for about 10-15 minutes, turning occasionally and basting with the marinade until they are browned and tender.
Reserve any more marinade for dipping oil for crusty French bread.
Vinaigrette:
2 – 4 Roma tomatoes
2 tablespoons chopped basil
2 tablespoons chopped marjoram
2 tablespoons chopped tarragon
2 tablespoons thyme
2 tablespoons chopped fennel
2 tablespoons red or white wine vinegar
1 shallot peeled and chopped
½ cup extra virgin olive oil
Instructions
Smoke the tomatoes, about 25 – 30 minutes at 225 degrees, until the skin begins to cook. Peel off the skins and discard the seeds.
Dice tomatoes and put into a sieve to drain for a couple minutes. Combine all the ingredients except for the olive oil in a small bowl. Gradually whisk in the olive oil.
Photography: Images courtesy Bread & Butter PR
