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Savor a food lover's manifesto
The trajectory of a single slice of carrot begins with the snap of an expert's wrist.
Launched from the lip of a hot frying pan, it hangs in the air, then lands squarely in the palm of Bruce Sherman, executive chef and co-owner of North Pond Restaurant in Chicago. He pops it into his mouth. On this October day, beneath clear blue skies, Sherman is conducting an outdoor cooking demonstration as part of the annual Montana Master Chefs weekend at the Resort at Paws Up in Greenough, now in its second year.
Halibut, flown in for the presentation, is pan-roasted and flanked by carrot sautéed in rosemary and garlic and topped with a glossy apple cider reduction. Sherman is one of two celebrated chefs invited this year to the exclusive event to prepare high-end tasting menus for an eager culinary- and wine-savvy crowd of around 75 people. Spectators hope he might impart some secret that will help them in their own kitchens at home.
It's one of the reasons they come. The three-day event is really one part instruction to five parts pure indulgence. It is a food lover's manifesto of five- and six-course meals accompanied by Bacchanalian pours from four top West Coast winemakers. Sherman explains to diners that a delica...
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