2019 JAN FEB DOWN COUNTRY ROADS MAGAZINE DCR Jan.Feb.2019 web - Page 36

centrates­ on­ “staying­ fearless” with­his­cooking.­ For­example,­he­some- times­ substitutes­ some butter­ with­ truffle­ oil —­a­somewhat­risky ingredient­ to­ in- corporate­ prop- erly­ —­ saying, “It’s­just­a­classic taste­to­me,­a­rich- ness­I­enjoy.”­ He­ isn’t­ afraid­ of Nick Caton, executive chef, blends changing­the­menu­at his passion for quality food and local least­twice­a­year­for culture at Killian’s. the­ seasons­ (salads are­“warmed­up”­in­winter,­such­as­the­fig­and­nut­salad­plate), or­for­the­occasion.­He­alters­menu­options­during­the­Sturgis Rally,­catering­to­the­bike­crowd’s­slightly­different­market­de- mands­for­bigger­portions­and­more­beef­selections.­ Mona’s­involvement­at­Killian’s­has­influenced­the­menu­as well.­ “I­think­our­partnership­gave­Nick­permission­to­try­new things,”­she­said.­ “Mona­showed­me­how­to­use­dry­spices­and­aromatics, heavy­on­cardamom,­clove,­turmeric­and­cayenne,­instead­of just­the­eastern­Asian­soy­and­lime­I­was­used­to,”­Nick­said.­ Mona’s­Indian­heritage­shines­through­in­dishes­such­as­the East-meets-West­ Indian­ Curried­Artichokes­ appetizer:­ arti- 36 DOWN COUNTRY ROADS choke­(which­Nick­calls­“a­super­un-Indian­ingredient”)­and sweet­onion­sautéed­with­garam­masala­and­turmeric.­The­In- dian­Vegetable­Curry­(green­bell­peppers,­onions,­peas,­cab- bage­and­broccoli­in­a­house­sauce­with­steamed­basmati­rice, with­the­option­to­add­ground­lamb­or­chicken­or­shrimp)­is very­traditional­for­her,­Nick­added. Front­and­center­at­Killian’s­is­the­horseshoe-shaped­dis- tressed­metal­bar,­sporting­a­constantly­revolving­beer­tap­(cur- rently­17­brews­of­many­styles)­and­extensive­wine­list.­Early on,­Nick­“committed­not­to­serve­‘flagship’­beers”­and­only serves­craft­beers­from­microbreweries­such­as­the­local­fa- vorite,­Crow­Peak­Brewery.­He­holds­this­same­philosophy with­his­wines­and­cocktail­concoctions.­ “We­embrace­the­traditional­methods­without­being­silly,” Nick­said.­“No­craft­cocktails­served­with­a­‘wink-wink­and­a twisty­moustache’­here.”­ Order­the­Slow­Down­Margarita­as­proof:­simply­a­blend­of Camarena­Blanco­Tequila,­orange­liqueur,­agave­nectar,­fresh- squeezed­lime­and­salted­rim. To­Nick,­simple­is­always­better,­and­his­goal­for­satisfying Killian’s­customers­day­after­day­is­providing­“a­fine­dining approach­to­basic­American­fare.” “People­don’t­live­here­to­be­treated­like­they­are­in­Cali- fornia.­They­are­living­here­for­simplicity­and­the­quiet­life­that comes­with­that,”­he­said. “When­you­think­of­Killian’s,­you­think­of­Spearfish,”­Mona added.­“It’s­a­comfortable­place­to­be­a­part­of­the­Spearfish vibe,­have­a­great­beer­and­a­delicious­meal.­We­have­some- thing­to­offer­everybody.”