Since opening last fall, our Traverse City tasting room had occasionally offered a limited food menu to accompany our cocktails and hand-hewn spirits. Our priority was making sure visitors were able to experience our products and enjoy a drink in an inviting and comfortable atmosphere. While we delivered on that, the kitchen remained phase two.
But phase two has now arrived, and our kitchen is being masterfully deployed to offer a creative selection of menu items, several of which are inspired by Kitchen Manager Jimmie Stewart’s Native American heritage.
Fry bread starts as a simple mixture of flour, milk, salt and baking powder. The skill comes from perfect execution. The result is an immensely satisfying light and slightly crispy bread that can serve a dish in myriad ways. Used flat, it holds toppings like pizza or a tostada. Stuffed and rolled, it functions like a bun or sandwich. Drizzled with sugar or honey, you may find it pleasantly reminiscent of an elephant ear or funnel cake.
“Fry bread is something I grew up with, and it works so perfectly in both sweet and savory settings,” Jimmie explains. “I wanted to create and offer something unique and personal that complements the hand-hewn and hand-crafted inspiration here at Mammoth, and fry bread is a great foundation to build on.”
So what is Jimmie creating with flat bread at Mammoth? His ideas will change week to week, but a few mainstays are currently anchoring our menu:
hot dog wrapped in fry bread with Brownwood mustard and Mammoth spicy whiskey BBQ sauce for dipping
pork belly, do chua, sriracha aioli, jalapeño lime aioli, cilantro, cucumber on fry bread
BBQ CHICKEN FRY BREAD
braised chicken, Mammoth spicy whiskey BBQ sauce, pickled onion and fresh arugula
For guests who wish to keep their carbs liquid, Jimmie is also offering two finely crafted salads:
finely shredded kale, confit grapes, local apples, celery and candied walnuts
edamame, artichoke, romaine, asparagus and creamy parmesan dressing
On your next visit to Mammoth in Traverse City, bring an appetite with your thirst. And be sure to ask for Jimmie to share a story or two behind his inspirations. He is proud to be the culinary ‘maker’ on the Mammoth team, and equally enthusiastic about the opportunity to share something personally meaningful with visitors.