South Dakota Vacation Guide 2011 - (Page 192)

black hills, badlands & lakes region Much to savor at area eateries here may have been a time when fi ne dining in the West meant an inchthick slab of prime rib covering two-thirds of the plate, with a slathered-up baked potato, a cut of lettuce and perhaps a Parker House roll taking up what little room remained. And, when the occasion demands a fi ne cut of beef, the Black Hills still has many restaurants ready to serve up beef steaks that top the competition. After all, this is South Dakota, where the cattle count vastly exceeds the state’s population of people! But these days, there’s much more on the restaurant range than steak. Visitors are sure to be pleasantly surprised by the variety of cuisines that is widely available throughout the Black Hills. T Cultural traditions represented by area restaurants include Chinese, Mexican, Korean, German, Italian, French, Lakota, Thai, Indian, Japanese, Vietnamese and more. Chefs trained in the world’s great classic food traditions – from French to Szechwan to the American South – are creating culinary masterpieces in Black Hills bistros and eateries. Local cooking also features inventive dishes that showcase the region’s native bounty – with buffalo, trout, walleye, pheasant and elk frequently listed as specialties of the house. We can’t think of another place in this world where you will fi nd buffalo meat specialities featured on so many restaurant menus. Bison are plentiful here in South Dakota, and local chefs have invented delectable dishes featuring this native meat. Pheasant is another of the regional specialities featured on menus throughout the state. The main portion of the Chinese Ringneck Pheasant is the white breast meat. It may be browned, then baked and served with gravy or sauce. Steamed wild rice is the perfect complement to almost any pheasant entree. We’re so keen on pheasant that it’s our offi cial state bird. We think God invented walleye pike especially to change the minds of people who claim they ‘‘don’t like fi sh.’’ Most restaurants serve walleye as thick, boneless fi llets that have been lightly battered, then briskly deep fat fried. The meat is pure white, fl aky and mild. Chefs pride themselves on the secret sauces they have designed to accent the delicate fl avor of walleye. The “other” Black Hills seafood is rainbow trout. Whether served whole or de-boned, a little butter, a squeeze of lemon, salt and pepper are all it takes to enjoy the delicate, white fl aky meat. Be sure to try the area’s uniquely delicious blend of cultural traditions – the Indian taco. The popular meal is a Mexican-based taco salad built with buffalo meat on top of Indian frybread, a sweetened dough created by the Lakota Sioux. ■ 192

Table of Contents for the Digital Edition of South Dakota Vacation Guide 2011

South Dakota Vacation Guide 2011
Contents
Overview
Getting Here, Getting Around
Information Centers
State Facts
Tourism Regions
Places of Interest
Public Campgrounds and Recreation Areas
Vacation Ideas
Southeast Region: A slice of South Dakota charm
Glacial Lakes & Prairies Region: Stories from the frontier
Great Lakes Region: Land of the mighty Missouri
Black Hills, Badlands & Lakes Region: Enchanting mountain getaway
Black Hills map
Index

South Dakota Vacation Guide 2011

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