Bear Butte Gardens

Farm to Table 2021

We held an amazing event out here at Bear Butte Gardens on Friday, August 27th, 2021!

Chef Travis Burnor created a four-course locally sourced gourmet meal that will be remembered with fond memories. We sold limited tickets to the event. The $100 ticket entitled participants to the four-course meal served on our patio (two options for each course), a glass of local wine or craft beer, music, and a stroll about the gardens and farm. We had a cash bar available for additional drinks. Nonalcoholic iced tea or lemonade was also included in the price of the ticket.


Friday, August 27th, 2021

  • 5 pm Social Hour & Music
  • 6 pm Dinner
  • Four-Course Local Foods Dinner by Chef Travis Burnor
  • Limited tickets available at the Farm Stand
  • 20445 Highway 79, Sturgis, SD


Photos from the event...




About the Chef, Travis Burner...

"Like many chefs, this New England native's interest in cooking, gardening, and herbology began as a child watching his mom in her kitchen. The interest transformed into a passion and lifestyle as he followed a group of snowboarding buddies to Telluride, CO where he worked at the Sheridan Chophouse under the likes of several nationally renowned chefs. His desire to learn and seek mentorship created diversity and a wide culinary range in his cooking style, that today he would tout as "Indiginous." Travis is a natural outdoorsman and considers himself a survivalist who understands the importance of knowing how to live sustainably, rooting back to our hunter/gatherer ancestors who truly lived only off the land. His true talent is the ability to create a tasteful masterpiece out of items grown outside our back door. He respects those devoted to living a healthy lifestyle and using food as medicine by providing options for any dietary restrictions. Nothing brings Travis more joy than watching and listening to people love his food!” …from the 605 Fresh website.



The Menu...

Appetizer

Your choice of:

  • Saffron Lamb Lollipops with coriander brown butter, quinoa custard, on beet paint
  • Steak and Black Hills mushrooms stuffed in grape leaves, basmati rice, beet greens, pine nuts, tzatziki sauce

Soup/Salad

Your choice of:

  • Heirloom tomato salad with seasonal greens, golden beet, cucumber, and pine nut coulis; roasted garlic puree, balsalmic reduction and basil
  • Fire-roasted sweet corn chowder with new potatoes, poblanos, cheddar, and herbs

Main Entree

Your choice of:

  • Pan-seared strip steak, roasted garlic butter, new potato confit, pan-fried green beans
  • Miso-glazed salmon, baby squash medley, BH mushroom wild rice, tempura fried squash blossom

Dessert

Your choice of:

  • Red velvet beet cake, honey butter cream frosting, sweet corn ice cream, toasted almond
  • Macerated peaches, dark chocolate brownie bites, lavender whipped cream