Bluestem: The Cookbook is now on shelves

• Flickr: Ulterior Epicure
• Bluestem served roasted pheasant (page 167) at its Sunday-night cookbook dinner.

Cookbooks are meant to be guides in the kitchen, but the two-year effort of writing Bluestem: The Cookbook may ultimately prove to be the guiding force for the future of the Westport restaurant owned by Megan and Colby Garrelts.

“It made us define exactly what Bluestem is,” Megan Garrelts says, “And now we’re looking for more opportunities to be creative, whether that’s in the form of a new book or another restaurant.”