Restaurant News: New Menus, CakeSpy Book Launch, Southern Mac & Cheese Store Starts Chef Collaborations

By Amy Cavanaugh in Food on Nov 13, 2011 8:00PM

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• There are new menus to check out at Frontier and Primebar. Frontier launches a new menu tomorrow, with dishes like cheese fritters made with gruyere and lamb brain, elk shepherd’s pie, venison chili topped with cilantro sour cream and cotija, and rabbit and dumplings. This week, the restaurant starts a new Wednesday special, which gets you 15% off items from the “hunted” section of the menu and $4 cans of select beers (Big Sky Brewing Company’s Moose Drool and Trout Slayer are among the offerings). At Primebar, new offerings include mussels made with caramelized shallots, roasted garlic, and Two Brother's Ebel's Weiss, a turkey burger made with Vietnamese pho spices, napa slaw, sriracha mayo, and garlic aioli, and an Ahi tuna BLT.

Angel Food Bakery hosts CakeSpy (baker/artist Jessie Oleson) on Friday from 3-5 p.m. as she launches her cookbook, CakeSpy Presents Sweet Treats for a Sugar-Filled Life. Besides getting to snack on treats and ruin your dinner, there will be giveaways of Oleson’s artwork. Find out more here.

• The Southern Mac & Cheese Store announced this week that it’s bringing in guest chefs to create special flavors of cheesy goodness. First up is Graham Elliot, and we’re interested to see what he’ll contribute to a line of mac and cheese that already includes ingredients like truffles, pulled chicken, and hot dogs.