Chef Petrina Peart, renowned in Wyoming for her culinary prowess, almost triumphed over Bobby Flay on the "Beat Bobby Flay" Food Network show. Just one more vote separated her from victory in the 37 seasons and 422 episodes of the renowned show. Peart's dedication to her craft is evident as she brings her A-game to every table, whether it's for a large gathering or a small affair. She goes to great lengths to source the right ingredients, traveling to Fort Collins farmers markets and even to Trader Joe's. Her commitment to culinary excellence is unwavering.

Uncover the Culinary Journey of Chef Petrina Peart

Sprouts Farmers Market: A Game-changer for Peart

Peart was among the first to explore Sprouts Farmers Market when it opened in Wyoming. She is familiar with the brand and admires its approach of providing the freshest ingredients. "It pretty much started as a farmers market," she said. "A family in San Diego began with a fruit stand and transformed it into a farmers market." The concept gained popularity, leading to the expansion of stores across California, Arizona, Texas, and other Southwestern states. Wyoming's new Sprouts store is a significant addition and part of the company's ambitious growth strategy. The company announced plans to add 100 stores starting in 2023, with 33 new stores opened this year, including the one in Wyoming. However, the company did not respond to inquiries about its future plans in Wyoming. Peart loves the diversity and freshness offered by Sprouts. There are a wide range of yogurts, probiotics, nuts, chocolates, and flours. She also finds a great selection of milk that suits her foodie preferences. "I shop for allergen-friendly things more than most," she said. "Each store in town has a few choices, but here you'll find a real selection."

Freshness: The Inspiration for Holiday Menus

Freshness is of utmost importance to Peart, so she deliberately doesn't plan every item on her holiday menus. She leaves room for inspiration, waiting for that one spectacular ingredient that will add a "wow" factor to her tables. During a recent shopping trip at Sprouts with Cowboy State Daily, she discovered several exciting items. One of the first things that caught her eye was neon orange persimmons. "I love the color of these," she said, picking one up and smiling. "Persimmons are only available this time of the year and then they're gone." She initially placed only two persimmons in her bag, worried about their ripeness. An unripe persimmon has a chalky texture that can be unpleasant. But she soon realized that two persimmons weren't enough for her holiday pie idea. She started testing the persimmons and found three more that were ripe enough. However, she still needed something more, and that's when she spotted a root called ube. "Inside, these are purple," she said, holding one up. She added the ube to her pile and planned to make a fun, purple pie with traditional holiday flavors but a unique look.

More Mushrooms Than Ever

Peart couldn't resist stopping by the mushrooms section and eyeing the oyster and lion's mane varieties. Lion's mane mushrooms have a white, brain-like appearance and are believed to be good for brain health. They also have a distinct texture compared to the regular bellas and buttons found in most grocery stores. Peart recently used lion's mane as a vegan substitute for bison Osso Bucco for a vegan guest at her annual dinner party. She sliced the lion's mane into steaks and seasoned them with the same spices as the bison. She browned the mushrooms just like the carnivore version to achieve a nice brown color. This brown color is a result of the Maillard reaction, which gives beef stew its delicious umami flavor. Regular bellas and buttons can also achieve this flavor when pan-roasted until dry and brown. After that, one can deglaze the pan with a little cooking wine or sherry and cook the mushrooms until the alcohol evaporates. "Add in some onions and garlic and you have mushroom duxelles and just get exciting from there," Peart said with a smile.

Oh, Christmas Tree! Brussels Sprouts with a Twist

Peart didn't purchase lion's mane this week as she has already featured them recently. She is always on the lookout for something new and different to surprise her clients. She found it in an unexpected place - Brussels sprouts. These sprouts were still attached to their stem, resembling a little cabbage version of a lodgepole pine tree. Peart has big plans for the "tree." It will be bathed in a whiskey-brown sugar marinade and roasted until it's browned and delicious. Her show-stopper doesn't end there. She plans to add garnishes that evoke Christmas ornaments to make the Brussels sprout tree even more special. It will stand tall and proud, just like a real Christmas tree. Peart was already thinking about how to present the tree in all its delicious glory as she held it up with a huge grin. This unique creation is sure to be a hit at her tables.Renée Jean can be reached at renee@cowboystatedaily.com.In case you missed it