Food

Lynn Donaldson

Fifteen minutes from downtown Bozeman is the Gallatin River Lodge. On Jack Rabbit, the road to Big Sky is a sign with a cowboy riding a trout. For those who choose to turn at W Valley Center Road, a 20-acre retreat anchored by a log-hewed building awaits. Vistas of surrounding mountains and an on-site pond provide bucolic views for the 12-room “luxury boutique hotel.” Executive Chef Scott Meyers presents artistry on the plate to nourish both the appetite and the senses.

Stella Fong

At Tippet Rise, passion rendered music, erected life-sized sculptures, and created food. Chefs Nick Goldman and Wendi Reed of Wild Flower Kitchen cater with energy and gusto at the 10,260-acre art and music center in Fishtail, Montana. Amongst the musical notes and wide-open spaces, they feed world-renowned performers from afar, and guests arriving for chamber music recitals or tours of the vast sculpture park.

Lynn Donaldson

Ox Pasture features local big sky flavor. For Executive Chef Chris Lockhart, seasonal produce and products from the environs around Red Lodge shape his menu planning.  Local bounty plays the starring role backed by flavors and food from afar. Contributors to the local offerings include Laurel Farmers Market, owned by Leslyn and Greg Johnson. Even more, “local” also applies to the strong community support, filling the restaurant with eager patrons who have become regulars at the popular restaurant.

Executive Chef David Maplethorpe retired from the Rex Bar and Grill the day after Valentine’s Day. With the sudden closing of the iconic restaurant, Maplethorpe exited earlier than his planned May 20th date, after fulfilling his commitments with the Montana State University Billings Wine and Food Festival. 

(Flickr Creative Commons) (https://flic.kr/p/9Twmn8)

The current state of our food system is the subject of a series of films to be aired in Billings.

As YPR's Stella Fong reports, the films show where our food comes from, who grows it, and where it goes.

The holidays are upon us and this is the time of the year that food traditions from years past are recreated and savored.  For Lori Smith, it is fruitcake, Carolyn Holmlund leftse, and Chef Jeffrey Cooper latkes.

Fruitcake evokes sentiments of love or hate. For those who are enamored with this aged, dried fruit laden spirited cake, there is a sense of pride in cherishing this tradition.