Dinner with Ted Turner

September 3, 2009

Let's face it - a visit to Ted Turner's Snowcrest Ranch would not be complete without sampling some of the bison, which are raised on the ranch. Ted's chef, Karen Averitt, was happy to prepare a special meal for us, which we ate, dining al fresco with the incredibly gorgeous Montana scenery as our backdrop. I found the bison to be especially delicious - flavorful, tender, and juicy.

It's estimated that 30 million bison once roamed this country before European settlers arrived. By the late 1800's, they were nearly extinct, with fewer than 1,000 remaining in private herds and on public preserves, such as Yellowstone National Park. Ted Turner purchased his first bison in 1976 - a bull and two cows. Since that time, his herd has grown to more than 50,000 head across the various Turner ranches. Today, there are approximately 500,000 bison living in North America. Bison has gained popularity in the meat business because it is leaner and healthier than beef. It contains less fat, fewer calories, and has more protein. If you eat meat and have the opportunity, you should definitely try bison.

: Gary Nardilla grilling bison steaks at Ted Turner’s ranch – he is great behind the grill!

: Karen – Ted’s chef, me, and Ted discussing logistics

: We just can’t wait for our meal of bison – hamburgers and steaks – very, very good.

: A table al fresco – overlooking Snowcrest Ranch

: Wonderful bison steaks and roasted red, yellow, and orange peppers

: Yummy grilled corn

: Beautifully grilled squash

: Here I am with Ted enjoying dinner.

: It really was a very superb hamburger!

: I’m holding a piece of delicious bread made from Kernza™, a new perennial grain that Ted is testing. By planting grains that are perennial, you cut down on plowing and the potential of creating a dust bowl.