Franklin arrived in the Black Hills after having worked in restaurants for years. His initial food service-related job was as a dishwasher when he was fourteen. This sparked the flame that would become a life-long passion. His first restaurant here was Mad Mary’s Steakhouse in Spearfish in 2001. Then he opened the Sunset Grill. Next was Delmonico Grill in downtown Rapid in 2007. During this time Pete also opened the new building and concept of Manchegos, also downtown. In 2012, Pete sold both of these businesses and took a short break.
However, in 2013 Debbie Michealree of Catered Two Productions and Uncorked in the Canyon Lake area was incredibly busy with her daytime catering business and nighttime restaurant business. Pete stepped in to cook at Uncorked in the evenings so Debbie could focus on the catering aspect. Then, the duo decided to split the same kitchen and run their businesses separately but together. In February of 2014, Debbie focused on catering only, using the kitchen during the day. Pete’s Juniper became the evening business.
|Juniper at Uncorked...a partnership made in the kitchen.|
To help reach this goal, Pete recently unveiled his Saturday Prix Fixe menu—a four course meal that is different every Saturday night. No other menu items are available that evening, just the Prix Fixe. Wine recommendations are given for these courses, but customers can still choose other options from the wine menu. This menu is different every Saturday, so no two weekends will be the same. Pete hopes to have these menus posted online two to three weeks in advance so patrons can plan ahead.
|Beauty is found in the environment, food, and service of Juniper.|
Course one: lobster bisque—this large bowl of soup was filled with flavor, topped with truffle oil, and finished with slight spice. Our table took the wine recommendation from Server Matthew and paired the soup with the Chateau Marjosse 2013 white Bordeaux. This was a great pairing. The wine muted the spicy note while being a nice light wine to start the meal.
|Lobster bisque and white Bordeaux.|
|Marjosse white Bordeaux and stuffed, prosciutto-wrapped chicken breast.|
|Cristom Willamette Valley Pinot Noir to pair with the roast pork.|
|Caramelized pear in red wine reduction sauce.|
|Sauterne--silk in a glass.|