Inspired by hunting season, Steamboat cuisine in late fall and winter is all about wild game. After the fall harvest has long since passed and the first snow has already blanketed the soil, farm to table cooking turns from local produce to wild game. This is especially true for private chefs like Dave Demos, owner of Ski Town Gourmet, who can take liberties with hunted fish and game that isn’t possible in a restaurant’s commercial kitchen.
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S T E A M B OAT S I R .C O M
