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Second annual Cattle Crawl a huge success!Montana The Montana Stockgrowers Association's second annual Cattle Crawl was held on Sept. 7, in Billings, Mont. The Cattle Crawl is a progressive beef dinner tour. This year, the featured restaurants were the Windmill, Bistro Enzo, the Rex and the Granary. Two tours accommodated 82 diners. "This event provides the beef industry an opportunity to work with chefs to showcase new beef concepts while providing our urban consumers an opportunity to learn more about the industry," said Charlene Rich, executive director of the Montana Beef Council. "It is a win, win for everyone." The tours began at the Windmill, where diners were served a steak Oscar appetizer, featuring beef tenderloin and crab on a bed of julienne potatoes with a Béarnaise sauce, red peppers and mushrooms. The Windmill's signature wine, a merlot from Lodi Winery on the Pacific Coast, was served with the dish. The group boarded a bus and headed to Bistro Enzo, where the chef served a unique beef borscht made of beef chuck, cabbage, beets, potatoes and onions accompanied by Glacier Ale from Red Lodge Ale's Brewing Company in Red Lodge, Mont. At the next stop, the Rex presented a Delmonico steak, a new cut developed by the Cattlemen's Beef Board, with a Bordelaise sauce and smashed poblano sweet potatoes on a bed of micro greens. Canyon Oaks cabernet completed the meal. Next, the group traveled to the Granary, where they enjoyed a seared petite tender medallion with wild mushroom demi glaze and cheddar cheese mashed potatoes with grilled asparagus. A Morro Bay cabernet from the central coast of California was served. The tour returned to the Windmill for a dessert of apple puff pastry with fresh grilled apple slices, vanilla ice cream topped off with caramel and spun sugar, and coffee. Each participant took home a commemorative wine glass for attending. The tours began at the Windmill, where diners were served a steak Oscar appetizer, featuring beef tenderloin and crab on a bed of julienne potatoes with a Béarnaise sauce, red peppers and mushrooms. The Windmill's signature wine, a merlot from Lodi Winery on the Pacific Coast, was served with the dish. The group boarded a bus and headed to Bistro Enzo, where the chef served a unique beef borscht made of beef chuck, cabbage, beets, potatoes and onions accompanied by Glacier Ale from Red Lodge Ale's Brewing Company in Red Lodge, Mont. At the next stop, the Rex presented a Delmonico steak, a new cut developed by the Cattlemen's Beef Board, with a Bordelaise sauce and smashed poblano sweet potatoes on a bed of micro greens. Canyon Oaks cabernet completed the meal. Next, the group traveled to the Granary, where they enjoyed a seared petite tender medallion with wild mushroom demi glaze and cheddar cheese mashed potatoes with grilled asparagus. A Morro Bay cabernet from the central coast of California was served. The tour returned to the Windmill for a dessert of apple puff pastry with fresh grilled apple slices, vanilla ice cream topped off with caramel and spun sugar, and coffee. Each participant took home a commemorative wine glass for attending. 9/22/08 Date: 9/17/08
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