May 18, 2023

This paid piece is sponsored by The Treasury.

Executive chef Michael Carpentier’s culinary career has introduced him to a world’s worth of cuisine.

Since 2005, he’s worked in everything from a Thai restaurant to a Scottish pub, a French-inspired farm-to-table restaurant and a barbecue one.

The Pacific Northwest native moved to Sioux Falls almost three years ago and recently became the new executive chef at The Treasury in downtown Sioux Falls.

“They asked me to be creative, which is always fun, and I like the company – with The Treasury and the Carpenter Bar and Highball,” Charpentier said.

The Treasury’s latest menu has Charpentier’s signature on it.

“My goal was to bring in some fresher flavors, more vegetable options and focus more on seasonal dishes,” he said.

While certain dishes aren’t going anywhere – especially the famous Treasury artichoke and spinach dip – Charpentier has brought his own twist to several of them.

The Treasury’s popular hummus is back, this time served with house-made pickled vegetables, fried chickpeas and naan.

“There are six varieties of pickles and the hummus has got a roasted garlic with a nice hint of cumin,” Charpentier said.

He’s also brought enhancements to the fried cauliflower, now offering a choice of General Tso, Korean BBQ or Nashville hot sauce.

“The fun and fresh way he approached the cauliflower showed he can meet in the middle, with some mainstay Treasury dishes and his willingness to offer new ways to engage our loyal fan base while also expanding things,” Treasury general manager Michael Mohr said.

“Chef brings a fresh perspective to The Treasury and definitely with that West Coast flair here’s bringing a fun revitalization to the menu and really helping elevate the team as we grow.”

Charpentier is looking forward to guests trying the new pork belly burnt ends, which are braised and seared with Romesco sauce and served with a corn salad and pickled mustard seeds.

“And I’m very happy about the fried chicken sandwich,” he added. “We’re breading chicken thigh to order, frying it up crispy and putting it with pimento cheese and zucchini pickles we’re making in-house.”

He’s most excited to bring his baking experience to The Treasury and already has started making focaccia in-house.

“So we’re stepping away from processed breads, and now much of our bread is made in-house,” he said.

The menu is designed to go a few months and could be updated as the harvest season progresses.

The cocktail menu also has been refined for spring and summer, with returning favorites such as the Santa Marta.

“We really enhance the team to cultivate and create these ideas and then really drive them home,” Mohr said. “It’s a very fun menu. The team brought their ‘A’ game with a lot of creativity and utilizing different ingredients like prickly pear with roasted tequila that’s going over really well. It’s been a really well-received menu.”

Visit The Treasury at 100 N. Phillips Ave. from 3 p.m. to close Monday through Saturday.