Happy Holidays - Explore Big Sky

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32 December 24, 2010 Assuring the value of your investment The newest strategy to go from For Sale to Sold Big Sky Weekly In today’s uncertain real estate market, HomeBuyer’s Price Protection is the new way to assure value for potential buyers and give your home a competitive edge against a sea of other unsold homes. For Buyers: Buyers need to have confidence that the home they just purchased will not lose value after the closing. HomeBuyer’s Price Protection assures buyers the purchase value of their home will not decline and offers sellers a clear-cut competitive advantage. ® For Sellers: Now more than ever, sellers need a tool to help them stand out in a market saturated with homes for sale. HomeBuyer’s Price Protection is a unique and compelling way to sell your home without games or gimmicks and without lowering your price – all while giving buyers the confidence to purchase a home without the fear of it losing value after closing. Let HomeBuyer’s Price Protection take you from For Sale to Sold. Call 1-877-906-8246 or visit homebuyerspriceprotection.com to learn more about HomeBuyer’s Price Protection, and to obtain a directory of professional realtors in the Big Sky area that offer this innovative new program.
FOOD & Dining The Corral By In the fall of 1988, hunters gathered in front of the The Corral with their trophies and posed for a photo. David House, co-owner of Big Sky’s favorite steak house, looks at the photo today. “That was the best hunting season ever,” he remembers. Wildfires drove elk out of woods that year, and proof hangs on the walls of this cozy old Montana establishment. Only months before that epic season, David House and Devon White, both working construction, purchased The Corral from two Utah couples. “I wish I had a video tape back then,” says David, who sits at the bar eating his breakfast of buffalo sausage and dripping eggs. “The guys drank cheap whiskey and the girls worked all the time, so we jumped behind the bar and worked. We had to duck things that were getting thrown in the bar.” When David and Devon took over, The Corral wasn’t known for its cuisine. “We wanted to put out a good burger and steak, and on top of that we had endless local support. What did we have to lose?” Built as a one room log cabin in 1947, The Corral was a destination for hunters who brought their horses literally right to the bar. The eight-bedroom motel was built in 1974. David House arrived in Big Sky in 1975. “Me and a couple of buddies moved here when there was Max Spore, feeding an elk outside the restaurant, built the Corral in 1947. December 24, 2010 Volume 1 // Issue #5 aBBie DigeL still a gravel road. I was shoveling snow and skiing every day.” Born and raised in Michigan, House had never seen so much snow. “It was bottomless,” he says. “Those were the days.” The Corral has been through hard times, but David sees the glass half-full. During 2009, stacks of applications were flowing in, and he struggled keeping the establishment afloat, but now there are signs of hope. David thinks this will be the best season in years. This winter, expect to see the bar floating with locals, Yellowstone Park visitors, and skiers ordering up local brews or $2.50 bottles. Week nights are known for the $7 burger and beer special, all you can eat pasta night, and steak night. The local favorite is the Steak Corral, a filet wrapped in bacon and topped with crab and béarnaise sauce, but the Corral is known for their burgers, all made from Montana and Colorado meat. “We’ve had the same meat supplier since we took over,” explains David. “When you change providers you can’t keep the same quality.” The Corral will always draw a colorful crowd. While the biggest challenge, David says, is maintaining their high standard of quality and service, they sure do a darn good job. corralbar.com (406) 995-4249 Big Sky Photos courtesy of the Corral PORk TenDeRLOin WiTH ROaSTeD gRaPeS & BaLSaMiC gLaze 4 7oz. pieces of pork tenderloin 2 Tbsp. extra virgin olive oil, kosher salt & fresh cracked pepper to taste 4 Cups red seedless grapes, stems removed 4 Tbsp. unsalted butter, cold, divided 2 Cups Homemade Chicken Stock 1/4 Cup Balsamic Vinegar 2 Tbsp. Honey Preheat oven to 500F. Brush tenderloins with some of the extra virgin olive oil, season with salt & pepper. in an oven proof sauté pan, heat remaining olive oil & sear pork on all sides until browned. Remove from pan & set aside. Return pan to high heat; add 1 Tbsp. butter and when hot add grapes. Toss to coat and brown slightly. Return pork to pan with the grapes and roast in oven approximately 10 min(for medium) Remove pork and grapes to side dish and keep warm, leaving juice in pan. Return pan to burner on high; add chicken stock, vinegar and honey. Cook over high heat until reduced to approximately 1 cup. Cut remaining 3 Tbsp. butter into several pieces and whisk into sauce one at a time to thicken. adjust seasoning, add grapes to sauce. Slice pork into medallions and arrange on plates, spoon grapes and glaze on top. enjoy! December 24, 2010 33
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Happy Holidays - Explore Big Sky

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