This past weekend we had the pleasure of hosting a tasting for the restaurant in Provo that everyone is talking about, Black Sheep. This tasting was one I truly wish everyone reading this could have been at… homemade fry bread, made right in front of us, a three course lunch, and an afternoon of meeting new people and hearing an incredible entrepreneurial story.
Since there are many out there who didn’t get to come to the tasting and who haven’t yet visited Black Sheep in Provo, let me tell you a little about our afternoon. First we had a Native American version of Shrimp and Grits, with smokey sautéed shrimp served over creamy blue corn polenta. Our second course, was a a generous plateful of slow cooked pork chile verde served on traditional fry bread and topped with queso menonita, diced tomatoes and cilantro. And we ended our meal with a red pepper florentine cookie with lime creme friache and fresh berries. We all wanted to lick our plates… some of us did.
What’s so incredible about Black Sheep is the story they have to tell. As we enjoyed every bite, we got to hear how Blue saved up every penny she had to pursue her dream of owning a restaurant. Then we all stood around her mother as she made her secret fry bread recipe (with flour which they drive over 5 hours to purchase) and she told us some Native American folk lore.. like how the hole in the middle of the fry bread is to let out the spirits. I watched over Blue’s brother’s shoulder as he perfectly cooked the shrimp, and made the most perfect creamy polenta, and I watched as their sous chef created pieces of art with each plate that he prepared.
Black Sheep is telling a story of great passion and care. I urge you all to go to Provo and see for yourself.