South Dakota's Frontier Spirit Lives on in its Culinary Arts Schools
Think of South Dakota, and the first thing that comes to mind is its spectacular natural beauty. But this state is also home to world-class culinary arts schools. Aspiring chefs will find not only a peaceful college setting, but also a surprisingly innovative culinary scene. South Dakota’s frontier spirit finds expression in its quirky restaurant scene. Top chefs give full rein to their imaginations, turning out startlingly refined dishes using native foods. Wild game features prominently on South Dakota menus, and culinary arts schools will likely teach you to prepare not only filet mignon but also buffalo and other local specialties. A culinary arts school student could learn a lot about South Dakota from a trip to one of its finest restaurants, the Pheasant Dining Room in Custer State Park’s State Game Lodge. Established as then-president Calvin Coolidge’s ‘Summer White House’ in 1927, the lodge’s rustic décor and remote, untamed environs give no clue to the culinary delights that await its dinner guests. Acclaimed Chef Michael Burchfield works magic with buffalo ribeye, elk loin, red deer chops, and local trout. House specialties include pumpkin seed-encrusted pheasant breast with cumin spaghetti squash and cornbread-stuffed quail. New Western cuisine has also made its mark on South Dakota’s chef colleges. Along with classic French techniques, students learn to work with native grains, vegetables, and game. Some culinary arts schools incorporate the culinary traditions of South Dakota’s Native American population. South Dakota’s chef colleges keep the frontier spirit alive, offering a unique opportunity for culinary students seeking an innovative approach to native cuisine. SourcesCusterResorts.com About the AuthorSonja Albrecht works as a writer and editor for an online media company. She has also taught college writing and completed a Ph.D. in English.
Posted on December 23, 2006 at 02:38 PM
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