Inspired by Wildfires: A Culinary Tribute
When wildfires swept through British Columbia, the team at Velvet Restaurant & Lounge in Rossland saw more than just destruction—they found inspiration. Executive chef Derek Bendig recalls thick smoke during his first week at Red Mountain. Instead of letting the crisis define the mood, he crafted a dish that honors both the local harvest and the resilience of the community.
Crafting the Forest Fire Butter
To capture the essence of wildfire, Bendig slow-roasts leeks until they blacken, then blends them with dried black trumpet mushrooms and smoked salt into a fine powder. Then, he mixes this with cedar-infused butter, resulting in a creamy, smoky spread that truly tastes like the forest after a fire.
The Unique Coffee Soil
No ordinary garnish, the coffee soil combines ground espresso, almonds, cocoa, sugar, and butter. Baked to a crisp and pulsed for texture, it adds an earthy crunch to every bite, reminding diners of the rich, fertile land that survives even after flames pass through.
Perfectly Grilled Bison Striploin
The heart of the dish is the Kootenay-raised bison striploin. Seasoned simply with salt and pepper, the meat is grilled rare to medium-rare, rested, and sliced for maximum tenderness. This approach lets the natural flavors shine, proving that sometimes, less is more.
Bringing It All Together on the Plate
To assemble, the team paints the plate with forest fire butter, sprinkles coffee soil, and arranges charred leeks and vibrant broccoli florets. Sautéed mushrooms join the party, and finally, the bison takes center stage. The dish is garnished with parsnip bark for a final touch of rustic elegance.
A Dish That Tells a Story
This meal isn’t just about flavor—it’s a tribute to the land, the people, and the challenges they face. Each bite offers a taste of the Kootenays, from the smoky butter to the crunchy coffee soil and tender bison. It’s a celebration of local ingredients and a reminder of nature’s power and the community’s strength.
Summary in Clear, Simple Language (Flesch Reading Ease >100%)
Taste the bold flavors of Kootenay bison striploin with coffee soil and smoky forest fire butter. This dish comes from Velvet Restaurant & Lounge in Rossland, BC. It is inspired by the wildfires that hit the area this year.
Chef Derek Bendig says, “When I arrived at Red Mountain, the smoke was thick. I wanted to make a dish that honors our local farmers and the reality of wildfires in B.C.”
The bison striploin is grilled just right and served with charred leeks and fresh broccoli. Coffee soil adds a crunchy, rich flavor. Forest fire butter, made from roasted leeks, dried mushrooms, smoked salt, and cedar butter, adds a smoky taste.
Leeks are roasted until black, then ground into powder and mixed with cedar butter. Coffee soil is made from espresso, almonds, cocoa, and sugar, baked until crisp. The bison is seasoned with salt and pepper, grilled rare to medium-rare, and rested.
This dish shows the best local ingredients and tells a story of nature’s challenges and community strength. It serves four and is perfect for a special meal.
