BELLE FOURCHE – The Fall Flavors Festival took place Sept. 16 at Highland Park. Vendors lined the sidewalk and welcomed people from all over the area.

The main attraction was the Burger Throwdown sponsored by the Belle Fourche Chamber. Three local chefs were invited to show off their talents with beef and lamb. For a $50 entry fee the chefs used ground beef and lamb and did their magic to highlight the goodness of these two proteins.

Spurs owners Brandy and Marc Chauvin mixed up a Mediterranean style combination into the ground lamb, then topped it with sauce and a cucumber and feta. The beef was kept simple, Marc said, and added to freshly made buns.

Josh Schwader from the Wine Cellar in Rapid City, along with Gwen Kitzan a local lamb producer, cooked up lamb mixed with Mediterranean seasonings, then topped with yogurt, feta cheese, and cucumber. The ground beef slider was topped with a habanero/peach brandy sauce that had a little bite, but a sweetness to mellow it out.

Tracey Deyoe from TJ’s in Newell used a local beer in her secret mix, making the sliders moist and tender. She added a creamy mixture on top of the lamb and used pico de mayo on the burger. The pico sauce was made from products from her mother’s garden, showing off the local produce.

Secret judges visited each chef and tasted the creations. Their final decision would net the winning chef $200.

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Spurs received the honor of top slider. Jim Grapentine, owner of Grap’s Burgers, said that he had tasted a lot of burgers this summer, but the sliders made by Chef Brandy Chauvin topped them all. Spurs is located in Nisland, S.D.

Chauvin said that she was shocked at winning. “It makes me want to do it again,” she said. She’s already planning on next year.

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