Enjoy our feature this weekend of seared duck breast with a gorgonzola stuffed, fried green tomato from 7 Spruce Farms here in Bozeman.  Served with a creamy edamame puree, strawberry-red wine reduction and strawberry relish this spring dish is paired with a bright, fruit forward Cabernet Sauvignon from the Napa Valley.  The St. Supery Estate cab combines blackberry and ripe currant with black pepper and anise aromas.  Cassis, black plum, and licorice flavors meld into a finely textured, long finish.

Cheers!