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Buglin’ Bull featured in AAA magazine

Jason Ferguson
Published: Thursday, May 16th, 2013

Buglin Bull Restaurant & Sports Bar prep cook Rose Groethe and chef Mike Pence show two of the dishes Elaine Warner mentioned in her article in “Home & Away” magazine. Groethe is holding Wild Boar Oso Bucco, which is boar served on a pile of mashed potatoes with a port wine mushroom demi. Pence has the walleye in parchment, which features walleye, green beans, craisin rice, lemon, butter and a beurre blanc sauce.

 

The Buglin’ Bull Restaurant and Sports Bar received a pat on the back this month, as it is front and center in an article in AAA’s “Home & Away” magazine that features food and restaurants throughout the state.
The article, entitled “Prairie on a Plate,”â��is written by Elaine Warner and featured in the May/June 2013 issue of the magazine. 
The Buglin’ Bull is the first restaurant mentioned in the article and gives kudos to the restaurant’s variety of culinary choices, and highlights its wide- variety of meals made from buffalo and pheasant.
The article also touts the Buglin’ Bulls’ fish dishes, saying, “Regional trout and walleye show up as appetizers, in sandwiches or in one of chef Mike Pence’s—en papillote (in parchment). This delicacy features walleye topped with lemon slices and asparagus on a bed of craisin rice, drizzled with a beurre blanc sauce cooked and presented in a parchment bag.”
The decor in the Bull is also complimented, with a passage saying it is part of the restaurant’s allure, noting the decor showcases the building’s late-1800 roots.

The Buglin’ Bull Restaurant and Sports Bar received a pat on the back this month, as it is front and center in an article in AAA’s “Home & Away” magazine that features food and restaurants throughout the state.

The article, entitled “Prairie on a Plate,”â��is written by Elaine Warner and featured in the May/June 2013 issue of the magazine. 

The Buglin’ Bull is the first restaurant mentioned in the article and gives kudos to the restaurant’s variety of culinary choices, and highlights its wide- variety of meals made from buffalo and pheasant.

The article also touts the Buglin’ Bulls’ fish dishes, saying, “Regional trout and walleye show up as appetizers, in sandwiches or in one of chef Mike Pence’s—en papillote (in parchment). This delicacy features walleye topped with lemon slices and asparagus on a bed of craisin rice, drizzled with a beurre blanc sauce cooked and presented in a parchment bag.”

The decor in the Bull is also complimented, with a passage saying it is part of the restaurant’s allure, noting the decor showcases the building’s late-1800 roots.

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