At Home Fall 2014

at home fall 2014

published by the Bozeman Daily Chronicle vol. 15 number 3

A Place To Retire Contemporary Triple Tree home

built for couple’s retirement years

Planning Now for Later Set next year’s design goals now for success next spring

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Look for the Fall Dining Under the Big Sky September 26 // October 24 A S p e c i a l P u b l i c at i o n o f t h e B o z e m a n D a i ly C h r o n i c l e

contents [ volume 15, number 3 | Fall 2014

at home Tiffany Jerry

Contributing writers

design

Rebecca Ballotta Page Huyette

Editor

Christine Dubbs

advertising manager

p.11

Sylvia Drain

Contributing columnists

A Place to Retire

Contributing photographers Mike Greener Adrian Sanchez-Gonzalez

Editorial submissions Submissions are welcome and will be considered for publication. Query by emailing tjerry@dailychronicle.com or by calling 406-582-2624.

Advertising inquiries Call 582-2640

Jan Cashman Anders Lewendal Diane Peterson

Contemporary Triple Tree home built for couple’s retirement years

By Tiffany Jerry

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Historical Preservation

OCT 3 - 12

A dream home come true

By Rebecca Ballotta

p.6

Planning Now For Later

Set next year’s design goals now for success next spring

By Page Huyette

depa rt men ts

6 Interior Design Consider the pros and cons when selecting a countertop.

8 Gardening Plant now for color next spring.

21 in the kitchen Fresco Café head chef Daniel Parris shares the recipe for rosemary chicken with tomato fennel ragout.

24 Sustainable Living Build a smaller home to save money and create a more intimate space.

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FaLL 2014 at home

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interior design

Consider the pros and cons of each material when selecting a countertop

By Di a ne Pet er son

W

a wear layer paper, similar to the paper used to make coffee filters, and the decorative layer, which has the color and design. The core is craft paper, similar to paper in grocery bags, which is hardened with resins.

It is installed over particle board. The down sides to laminates are they can scratch, fade and the top surface can wear off over time. Many may choose to use it in a laundry room or somewhere that it will not get hard use.

Tile countertops, particularly in bathrooms, can be very stunning and help to tie the room together.

It keeps the price down but is more luxurious than

laminate. The biggest complaint is keeping grout lines clean. The use of epoxy grout and installing the tile with tighter joints has made tile countertops much more desirable.

Solid surface countertops are the choice of most people, particularly for the kitchen. Within this category there are many options. The most asked question is granite versus a quartz product. Granite is a natural stone limited to the color nature produces with either little or lots of movement. Granite, marble and travertine may be lumped together because they are all natural stone. Marble and travertine are very porous and are sensitive to chemical agents and anything acidic (such as lemon, tomatoes or wine) and will etch the surface. These three stones should be sealed to prevent staining. Granite is resistant to both heat and scratching.

Many think of granite as a polished, highly reflective surface, which can be a maintenance problem to keep looking beautiful. Granite can be honed to give it a matte finish. The negative is it also opens up the pores, which can make it more susceptible to stains. It can be leathered or brushed, which adds a texture to the surface and closes the pores.

Quartz solid surface is a manmade product made from natural quartz bonded together with a resin and colored throughout to duplicate the veining and patterns of genuine marble or granite. It is non-porous and doesn’t require sealing. It is heat, bacteria and stain resistant. There are many Photo courtesy of Gallatin Valley Furniture Carpet One

orking with clients who are building or remodeling, one of their big questions is what kind of countertop surface is best for them. I thought it might be helpful to go through the products available and talk about some of the pros and cons.

Laminate countertops are available in many colors, designs and textures. They are one of the least expensive materials one can use. The price will vary depending on choice and edge detail. Laminate is made up of paper sandwiched in layers. The top layer is melamine resin to protect everything below. Then

Solid surface countertops are a popular choice, particularly in the kitchen.

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brands and unlike a natural stone, there is not as much variation from slab to slab.

There are many other solid surface products including Corian. It is made of minerals and acrylics. The negatives are it can be damaged by heat; cracks and scratches are inevitable, though they can be repaired.

The slabs are only 30” wide so they require more seams than granite or quartz.

Soapstone is another natural product with a high degree of talc in it. The talc gives it a warm, soft feeling and it is nearly impervious to staining. It can scratch and dent which can give it a patina with age. Its natural light gray color darkens with the application of mineral oil, which it needs to be treated with for the

Diane is recognized as one of the area’s finest interior first year. It is a good product for a cabin or traditional designers. Diane graduated with honors from the Parhome where you might want an aged look. sons School of Design in New York. She is an Allied Mem Dekton is a new product (think porcelain tile slab) formed by ultra-compaction, which creates low poros- ber of the American Society of Interior Designers (ASID).

Her career with Gallatin Valley Furniture Carpet One ity, low maintenance and a long life. It never needs to be sealed; it is stain proof and highly resistant to ultra- started in 1991. The South West Home Builder’s recognized her professionalism by tiviolet light so it will not fade or degrade over time. It tling her Parade of Homes with is perfect for outdoor applications, as it will not shock from extreme heat or cold. It is resistant to ice and “Best Interior Design” several times. Diane’s clients are home thawing. As of now there are very limited color choices owners for many of the finer but this may be a product to watch for the future.

Remember, if you have questions call a professional. homes in the Bozeman area as well as Big Sky. We are always here to help. @

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gardening

Bulbs: Plant in the fall for

color next spring

In

April when we’re waiting impatiently for the grass to green up, for the trees to get leaves, and for color of any kind in our landscape, hardy, perennial bulbs give us the first colorful blooms of spring in our gardens.

Definition A bulb is defined as “a complete miniature plant encased in fleshy modified leaves which contain stores of food.” Tulips, narcissus, crocus, allium, hyacinth, and lilies are all familiar hardy bulbs.

Chionodoxa, snow drops, dwarf iris, and scilla are lesser-known, small, hardy bulbs. Although often classified with bulbs, gladious corms, begonia and dahlia tubers, and German bearded iris rhizomes are not “true” bulbs.

Origin and history A few bulbs – allium and some lilies – are native to North America. Most other bulbs are native to Mediterranean-area climates where there is not a lot of precipitation, which makes bulbs the perfect plants for your water-wise garden. Tulips originated in the Turkish Empire in what is now Russia.

Long before tulips got to Holland, they were cultivated by the Turks. In the late 16th Century, tulip bulbs made their way to Holland where they were hybridized and became very popular, selling for huge prices. Speculation and trading on the expensive bulbs caused “Tulipmania.” Bulbs were even used as currency for a time in Holland until the tulip market burst in 1637. Holland still raises the bulk of the world’s bulbs.

Original native tulips, called ‘species,’ look quite different from the tall hybrid tulips we are used to; species tulips are shorter, bloom earlier but are longer lived. Narcissus, commonly called daffodils, are native to Europe, North Africa, and Western Asia. They also have been extensively hybridized to create longer stems and bigger blossoms.

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by Ja n c a shm a n

Photos court es y of Sk agi t Gar dens

Planting and care In our climate, plant most bulbs in September or October in well-drained, fertile soil. Good soil is important because you want your bulbs to last for years. Amend heavy clay soils with organic matter – compost or peat moss. Beware that a fertilizer containing bone meal might be dug up by dogs. The general rule is to plant bulbs to a depth of three times the height of the bulb or more. Bulbs planted too shallow may be weak or not overwinter well. Space larger Deer Resistant Bulbs: Narcissus (daffodils), Allium, bulbs at least 6” apart and small ones 3”.

Colchicum (Autumn Crocus), Galanthus (Snowdrops), After bulbs bloom, they need to store food for Muscari (Grape Hyacinth) and Scilla (Siberian Squill) next year so let their leaves “ripen.” When ripe, leaves will turn brown and readily pull free. Bulbs multiply – the clump gets larger each year. Eventually, you may need to dig up your bulbs and divide them. Hybrid tulips decline and may need to be replaced every five years or so. Tulips are sometimes planted as annuals – pulled up and discarded after they bloom to make room for other flowers.

Where to plant Bulbs can be planted under trees, between perennial flowers, or in a bed where you will be planting annual flowers. Or, naturalize bulbs in your lawn.

Bulbs do well in full sun or partial shade, but avoid planting them in overly wet spots.

Plant bulbs in large masses of individual species.

The smaller the flower, the more bulbs you will need to create a stunning mass of color. Mix bulbs into your perennial flower beds so the foliage of the perennial flower, as it grows, masks the dying leaves of your bulbs. Bulbs are effective planted among ground cover plants like lamium or sedum.

Plan for a continuous bloom of bulbs all spring by planting early bulbs, mid-season bulbs, and latespring bloomers. Fall crocus (colchicum) grows leaves in the spring, which die back and then, in the fall, it blooms; its pale lavender color makes Colchicum a real attention getter against fall colors of yellow and orange.

Plant some bulbs this fall – next spring you’ll be glad you did. @

Early-Spring Blooming Bulbs: Glory of the Snow (Chionodoxa), Snowdrops (Galanthus) Emperor and Species Tulips, Squill (Scilla), Grape Hyacinth (Muscari), Crocus, Dwarf Iris (Iris reticulata) Mid-Season Bulbs (May): Darwin and Triumph Tulips, Most Narcissus Late Blooming Bulbs (June): Allium, Hyancinth, Late Tulips

Jan Cashman has operated Cashman Nursery in Bozeman with her husband, Jerry, since 1975.

Planning Now for Later Set next year’s design goals now for success next spring

By Page Hu y et t e

Elevate your ideas Like curves or really bold materials? Move away from snake-like planting bed shapes that meander aimlessly through the yard without meaning or too-narrow beds that hug the house with nondescript plantings.

Make curves super-big and bold, or elevate them above the ground into a curved step or

Exteriorscapes.com

As

su m m er w i n ds d ow n, what worked and what didn’t work in your garden is very fresh in your mind. If you have a larger landscape, perhaps you finally installed the patio and arbor you wanted, whereas if your garden is a tiny side yard, you succeeded in creating a modest but comfortable go-to relaxation space for enjoying a cup of coffee and birds passing through.

Maybe you found simple joy in finally painting your Adirondacks a favorite color and now get to appreciate them through fall and winter as ornaments in the landscape when the weather shifts.

Is there a spot you found yourself spending more time than you expected? For instance, a tiny table that became the ideal place to cut flowers or stash your weeding tools. If your “go-to” spot was the front porch this year, how can it be better with a few tweaks? Here are some ideas on planning ahead for even more easygoing days outdoors next time around.

Use early fall to create a checklist of what has worked and what didn’t to zero in on your next steps to achieve ideal outdoor living spaces that truly reflect your unique individual style. A quick inventory of where you spent most of your time during the warmer months, and what areas were neglected will help to provide a clear picture of where to focus your energy and budget.

Make curves big and bold or elevate them above the ground to stand out in the landscape.

raised planter that dies into a wall or fence or berm. Give yourself permission to experiment with three-dimensional shapes to move your garden away from safe-mode and toward elements that sit above ground level to stand out in your landscape in summer and say hello even from under several feet of snow.

Bigger is better When relaxing at home, we often feel most comfortable when spaces are designed to relate to human scale, making parts visually accessible at eye level, waist level and other approachable heights we can see and

touch. Our region boasts grand and majestic views that are indeed awe inspiring, but sometimes these views can feel overwhelming and even inhospitable if not framed properly in the residential landscape. If you find yourself spending much of your time in undersized outdoor spaces up against the house rather than in the larger open areas of your landscape, this can easily be remedied by expanding the smaller spots to allow them to reach out and breathe as though touching distant views. Add a few step stones that connect a new small patio to your old one with plants softening the transition, or enlarge your fire pit area to FaLL 2014 at home

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Forget-Me-Not You may be surprised to discover how many tiny spaces already exist in your garden, just waiting for exploitation. A shady, narrow side yard can be a great secret spot for reading, or a deck step around the corner from a main area can become a coveted place for sitting with your laptop. Seek out

a special outdoor-only basket for stashing glasses, books and some pencils and each time you grab it to head outside, you’ve got instant relaxation. Step outside your regular circulation zones and set a chair out where you don’t usually dwell and you’ll be surprised how many more opportunities await you. @ Page Huyette owns Vida Flora Design and can be reached at page@vidaflora.net.

Exteriorscapes.com

include even more chairs and some boulders. Expand and enlarge, your landscape will be better for it.

Use fall to create a checklist of what worked and what didn’t work in the landscape.

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A Place to Retire W

Contemporary Triple Tree home built for couple’s retirement years B y T i ff a n y J e r r y - At H o m e E d ito r P h o t o g r a p h y B y A d r i a n S a n c h e z- G o n z a l e z

h e n J i m a n d K at h y Schonewise visited Bozeman 12 years ago, they fell in love with the area almost immediately.

“We got to Bozeman and it just spoke to both of us and we found out this is where we wanted to be,” Jim said.

They purchased a lot in the Triple Tree Subdivision with a goal of eventually build-

ing a home for their Jim and Kathy Schonewise opted retirement years. for a more In 2009, the couple contemporary design. contacted Kevin Bute of Locati Architects and began “tossing ideas around” for their new home. After working through various design ideas during the next few years, the building began in May 2012.

According to Bute, the project was moving right along when Kathy’s cancer came back.

FaLL 2014 at home 11

The Schonewise home has 11 rooms and radiant floor heat throughout the house.

She lost her battle with cancer in February 2013 before the house was complete. “Jim made a conscious decision to pick up the flag and continue onward, completing the house with her spirit and vision always in mind,� Bute said.

By June 2013 Jim had the keys to his new home. And when he retired from his work as an IT analyst for the Defense Department last May, he began moving in.

Although during the early planning stages, Jim and Kathy had considered building a traditional Montana home, similar to others in the neighborhood, they decided to go with a more contemporary look, similar to what they had seen during the five years they lived in Bavaria.

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The office/hobby room was designed with space for both Jim and Kathy’s hobbies.

“There was this combination of rural and stainless steel and tempered glass buildings,” Jim said. “We decided to do something that’s contemporary kind of like that. You’ve got the mountains and the rustic wilderness all around you, so why not do something different on the inside.”

In addition to a contemporary look, the Schonewise’s wanted their home to be clean, simple and efficient.

To achieve this vision in the kitchen, the couple selected stainless steel appliances as well as glass, rather than tile, backsplashes.

“We were trying to go for something that was light and neutral and this (backsplash) kind of reminds me of the color that the Yellowstone River is in the winter time,” Jim said. “It’s got that kind of glacial, blue green color to it.”

Jim said Montana code requires outlets to be installed every 12-18 inches in the kitchen, but he didn’t want to compromise the look of the clean, glass backsplashes. To remedy the problem and remain up to code, he found power strip outlets, which are tucked underneath the cabinets, visible only by bending down to look for them.

Perhaps the most striking feature in the kitchen is the view of the Bridger Mountains from the large window above the sink. Jim said the view is enjoyable at any time – while washing dishes or eating a meal at the breakfast bar.

The kitchen also features a built-in kegerator with Jim’s favorite beer on tap at all times.

The main floor cabinetry in the kitchen and office/ hobby room is a light, blonde wood, selected by Jim and Kathy because of its similarity in hue to the prairie grass outside.

“It brings the outside in,” Jim said.

With the goal of efficiency in mind, the office/ hobby room was designed to accommodate the work flow, with a place for Jim to do fly tying and Kathy to do her artwork.

“We were trying to think ahead about how we would live in retirement and what we would want to do,” Jim said.

The kitchen includes glass backsplashes, rather than tile.

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The Kitchen Windows were strategically placed to frame spectacular views to the north.

Jim has a built-in kegerator with his favorite beer on tap at all times.

The room also takes complete advantage of another spectacular view, with large windows above the entire built-in desk space looking out on the Gallatin Range.

According to Jim, the house was designed to be clean and rectilinear throughout. This is highlighted in the main floor powder room, which includes a square toilet.

“It’s a square toilet, what can I say,” Jim said. “It’s from a European company and because everything else in here is straight and rectilinear, I thought, ‘I’ve got to have that.’”

The square design is echoed in the master bathroom with a square drain and fixtures in the shower, along The master bathroom includes numerous windows to allow plenty of natural light in.

14 at home FALL 2014

The house was designed to be clean and rectilinear throughout. This is echoed in the master bathroom.

According to Bute, the home is “far from anything Locati Architects had with a geometric pattern on the glass and in one row of the wall tile. completed in the past.”

Outside, the house features a patch of prairie grass on the roof from front to back in one flat section. Jim said the grass on the roof is “just “Because of Locati Architects’ exceptional skill in designing homes that speak of place and timelessness through natural elements, it is me acting out.” sometimes difficult to break out of that ideal,” Bute said. “This project “The way that they (Locati Architects) say it, is that they put the house in the landscape rather than on the landscape,” Jim said. “They was a chance to do just that and showcase another architectural verdid a great job with that. I said, ‘They keep saying they’re going to put nacular.” the house in the landscape rather than on the landscape, I think we For Jim, the finished product is just what he had hoped for.

“I think it turned out well,” Jim said. “It feels right to me. If there’s should take it one step further,’ so we did.”

When it came to design, Bute said the Schonewise’s home was a “wel- anything wrong with it, it’s my fault.” come change for me as a designer.” He said the couple had several “must As for the one thing he would do differently, Jim said he would have started the project sooner. haves” on their list – maximized view sheds, a covered deck to watch the thunderstorms sweep across the landscape, a functional floor plan and “I was thinking I’d wait until retirement,” Jim said. “I should have done it sooner.” @ flexible office space – and he helped them to achieve each one.

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Historical Preservation A dream home come true B y Re b ecc a B a l l o t ta P h o t o g r a p h y B y M i ke g r ee n e r

18 at home FALL 2014

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he house was built in 1902/1903 for William D. Tallman, the first full professor at Montana Agricultural College (MSU) and chair of the math department, who lived in it for 45 years. It then went through numerous iterations until Dick and Debbie Canfield bought and remodeled it in 2014.

Dick is a retired MSU physics professor and continues on staff part-time. Now, at 100+ years old, the home is once again occupied by an MSU faculty member.

It was important to the Canfields to preserve the historic significance and splendor

of the place, so they The Canfield’s home was explicitly complied built in 1902-1903. with requirements of both the City and State Historical Preservation offices and, ultimately, received a freestanding plaque, which is prominently displayed in front of the property. One primary requirement was that the front of the house stay in, or be restored to its original appearance, so any changes or additions could only be done to the back and sides.

The carefully choreographed layout of the remodel was influenced by Graham Goff, a local architect and general contractor, who sug-

The entire kitchen was driven by a cooktop that was big enough to put more than one canning bath on it at a time.

gested they utilize an approach historically common in New England (Goff’s home turf).

“This entailed building an original house they called the ‘big house,’ – in our case, the existing, original dwelling, which has a gambrel roof,” Dick said. “Next, they would attach a ‘little house’ to it, which might have been a kitchen, for example our sunroom and lower level powder room. Then, there would have been what was called a ‘back house,’ which typically had farming implements in it – our master suite addition – and, finally, there was the ‘barn’ – our garage, with another gambrel so they all get along. These were all connected to each other. So that was the inspiration for this. If you look at the house from the outside,

you’ll see we made no effort to make these sections look like anything other than that someone just added to it, using different colored, but complementary, siding for each. We are just as happy as a gopher in soft dirt about the result. It worked great. And this way, we remained historically relevant, albeit non-indigenously.”

The Canfields encountered many surprises as they restored the original structure. They discovered windows that had been entirely covered over by sheetrock, including some from which previous owners hadn’t even removed the original curtains first. Inside the walls they found envelopes addressed to Mrs. Tallman and issues of the Bozeman Chronicle from about 1921. Up-

stairs, the warm creak of the original fir floor that provides circular access to the three bedrooms reiterates the hardihood of the 100-yearold house. One gets a glimpse of what was standard procedure in that day with the built-in gun rack (turned bookshelf) in what would have been the master bedroom – it still has the original felt and an extra wide slot for the double-barreled shotgun, and it’s trimmed in a happy scallop façade.

“We tried to integrate everything we did with the old character of the house throughout,” Debbie said.

To this end, it was serendipitous that Goff was associated with the dismantling of the old LehrFaLL 2014 at home 19

It was important to the Canfields to preserve the historic significance of the home.

kind Brewery, which was built just about 20 years before this home.

“It’s a comparable vintage to this house,” Dick explained. “So the logs that make up the kitchen island countertop and the bricks in the fireplace are from that brewery. This gives us another link to even more Bozeman history.”

The Canfields felt it essential that a large part of their addition be only one level, so the master suite makes up the entire “back house.” They incorporated extra wide hallways, doorways, and a curb-less shower to facilitate potential age-related limitations down the road.

The entire kitchen was driven by a cooktop that was big enough to put more than one canning bath on it at a time (for making their traditional applesauce). It also has a built-in grill because they love to grill and Debbie got “tired of shoveling snow off the BBQ outside before I could use it.”

Since the property sits on two city lots that are orientated north and south, the Canfields were able to add mostly to the north and east

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sides of the property, providing for a large, south-facing yard.

“We’ve learned from so many years as homeowners that how the house is sited is so critical to how it functions,” Debbie said. “For me, just having that sunshine in the winter is very important.

So, when we saw that, if we put everything on the north side of the lot, we’d have all this wonderful south exposure, that was it for me.”

The intelligent placement of the wall-sized windows in the sunroom brings the entire backyard into the house.

“I feel happy when I’m in here and looking out there,” Debbie said. “It’s such an irresistible garden. It’s hard not to just sit and enjoy the garden all by itself. The deck was paramount – actually the first decision I made in the design process, besides the sunroom – and the flagstone patio added more entertainment space.”

“It’s a dream,” she added. “Everybody did their jobs so well. We were so thrilled with the craftsmen we worked with. This absolutely worked out beyond our dreams.” @

in the kitchen

Fresco Café brings same menu, concept to new location

By T iffa n y Jer ry At Home Editor

got a job at an Italian restaurant to help pay for school, eventually transitioning from his position as a broiler cook into sauté cook.

“Once I started sautéing food and making sauces I just never looked back,” Neubauer said. “That was very new and appealing to me so I latched on to it.”

In 2005, Neubauer decided to give restaurant owner-

“I’d like my chef to take what we created and use that as the foundation and I’ll try and just manage the style of service and put a face on the restaurant.”

- Bill Neubauer

Photo by Adrian Sanchez-Gonzalez

R

estaurants have always been a part of Bill Neubauer’s life.

As a child, he spent time at the his parents’ Northern Wisconsin restaurant, learning about the business, including how to cook.

In college, though he studied political science, Neubauer said he kept thinking about restaurants. He

ship a try. He and his wife, Susan, opened Fresco Café on North 7th Avenue in Bozeman. After several years in business, the couple decided it was time to expand the restaurant and opened the doors to Fresco Café at its new location at 317 E. Mendenhall last May. Although the new location provides more space, is closer to downtown and includes a patio, Neubauer said the menu, prices and original concept – rustic Italian family-style food –have remained the same.

“Basically, we took the concept of Fresco and put it in a different building,” Neubauer said.

In addition to the same menu, prices, and concept, Neubauer said much of the staff is the same as well.

However, the new location enabled him to “build on top of that staff” by hiring an executive chef and a floor manager. Neubauer said he will continue to cook for special occasions and for catered events, but at the new location his main focus has been the front of the house.

“I’d like my chef to take what we created and use that as the foundation and I’ll try and just manage the style of service and put a face on the restaurant,” Neubauer said. “That’s fun for me and that’s how my grandfather did it and that’s how my parents did it. It feels natural.”

Neubauer’s head chef, Daniel Parris brought a background of various cooking styles and types when he joined the Fresco Café team at its new location earlier this year.

Parris got his professional start to cooking at 17 in Choteau, Mont. He attended culinary school in Missoula and has worked at a variety of restaurants since then.

His resume includes jobs on cruise ships in Alaska and Hawaii as well as at the Yellowstone Club and Montana Ale Works. And although his background was originally classic French, Parris said he enjoys the Italian menu at Fresco Café.

Since opening at the new location last May, Neubauer said the community response has been positive.

“Now that we’re open, it feels really good,” Neubauer. “It’s taken off more here than the old restaurant. Here it’s been a nice fit.” @

Bill Neubauer hired head chef Daniel Parris after Fresco Café moved to its new location on Mendenhall Street last May. FaLL 2014 at home 21

ask the chef AH: How would you define your cooking style at Fresco Café?

DP: Rustic Italian. That’s what Bill likes to emulate with his menu.

AH: What is your favorite dish on the menu to prepare?

DP: The one that I really like because of the smells that come off of it is the salmon penne. It’s a creamy pesto penne pasta topped with caramelized onions that have been hit with a little bit of brown sugar and balsamic vinegar, bacon, mushrooms and salmon.

AH: What is your favorite part about working at Fresco Café?

DP: The people I work with. They keep it fun an interesting. Everybody brings something to the plate.

AH: As a chef, what are three things you cannot live without?

DP: My knives, a chef is only as good as his knife, butter, I can’t live without that, and coffee, I drink a cup a day here. We have the most delicious coffee.

Photo by Adrian Sanchez-Gonzalez

AH: What is your favorite dish on the menu to eat?

DP: The soho panini. It’s our house vinaigrette with gorgonzola, thin sliced roast beef that we make in-house, caramelized onions and roasted red peppers.

I’m not a fan of blue cheese, but the gorgonzola we have has this nice subtle flavor to it, so you can actually taste the onion and the roast beef and the peppers and the vinaigrette – it’s all there. That’s what I really like about it.

AH: Which dish is the customer favorite?

DP: We make a lot of everything, especially at this new location. I have a few friends that come at lunch and dinner and they always seem to get the chopped salad.

Fresco Café head chef Daniel Parris started cooking professionally at age 17.

22 at home FALL 2014

See Us For All Your

Rosemary Chicken with Oven Roasted Vegetables & Tomato Fennel Ragout Chicken: • 4 breasts • 2 TBSP chopped rosemary • Salt and pepper to taste • Olive oil 1. Rub chicken in oil, rosemary, salt and pepper.

2. Place on sheet pan and cook at 350 degrees for 15-20 minutes.

Vegetables: • 1 cup sweet potato, medium dice • 1 cup red potato, medium dice • 1 cup turnips, medium dice • ½ cup carrots, medium dice • ½ cup zucchini, medium dice • 2 stalks, kale

GardeninG needs

• 1 TBSP garlic • Salt and pepper to taste

1. Sauté onion and fennel in olive oil until light brown.

2. Add garlic and cook for 2 minutes.

3. Add tomato and cook for 10 minutes (can be held for up to 1 hour on low heat).

4. Add parsley just before serving and adjust seasoning.

Fall Bulbs Fruit Trees Mulches - Bagged or Bulk North 19th at Springhill Road • 587-3406 www.cashmannursery.com

Ragout: • 3 cups chopped roma tomatoes • 1 cup julienne yellow onion • ½ cup julienne fennel • 1 TBSP parsley, chopped

Photo by Adrian Sanchez-Gonzalez

1. Toss all ingredients in oil, salt and pepper.

2. Roast in oven at 350 degrees for 20-25 minutes.

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FaLL 2014 at home 23

sustainable living

Why build a smaller home

By a nder s Lew enda l

In

A mer ic a the average home is about 2,300 square feet. In Europe the average is about 900 square feet.

Why would anyone build a smaller home. My friends at Frog Rock Design in Bozeman have a few reasons for you:

Why should you consider building small? There are three reasons to build a smaller house. To save money. To have less impact on the planet. To create an intimate and highly personal home. You may find one reason enough or you may like them all.

TAKING CARE OF MONTANA’S BACKYARD STARTS IN YOUR

FRONT YARD. When it rains, pet waste and fertilizers wash off your lawn, flow into stormwater drains, and head straight for Montana’s creeks, rivers, and lakes.

Minor changes in how you do yard work can help protect the places we fish, swim and play.

Learn how to care for our waterways while caring for your lawn at www.bozeman.net/lawncare.

Brought to you by the City of Bozeman.

24 at home FALL 2014

Building a smaller home saves you money up front by using fewer construction materials and less labor than for a larger home of similar quality construction and finishes. It will also be cheaper to maintain and use less energy over its lifetime. So you can have all the advantages of a new home even on a tight budget. Or you can have all the finer finishes and upscale appliances for the cost of a typical home with standard details and still save money on future energy and maintenance bills. You may just want to do what’s right for the planet. A small home uses fewer resources from construction to demolition. It will take less energy to heat it and cool it even with standard construction methods and materials. If you design it with energy efficient strategies such as super-insulation, passive solar and natural ventilation, you can save even more energy. It will require less resources to clean and maintain throughout its ‘lifetime.’

And it can be built on a smaller lot to preserve open space or agricultural land. It is simply a win-win option for anyone concerned with sustainability.

And, last but not least – a smaller home is more comfortable and livable. Smaller spaces are cozier, easier to heat and cool, and more comfortable both physically and psychologically. A smaller house is easier to clean and maintain leaving you more time to enjoy the things you really want to be doing.

A well-designed smaller home uses every inch of space. Nooks and crannies can become a cozy place to read, a kid’s hideaway or storage opportunities. The money saved on construction can be used to add built-in elements that extend the flexibility of spaces or increase storage capacity. All of these things add character and individuality to a home – something standard construction often lacks.

In a smaller home you can combine many virtues – economy, good stewardship and comfort – and in the process create a unique and personal home, not just a house.

Most architects can give you ideas and advice on small home design. Before you build or remodel, consider some of their thoughts. @ Anders Lewendal moved to Bozeman in 1991 and owns Anders Lewendal Construction, Inc. He became involved in sustainability in the early 1980s working for a large commercial recycling company and then composting for the City of San Francisco after receiving a degree in business economics at UCSB. Currently, he chairs the Green Building Committee for SWMBIA. Anders is also an NAHB Certified Green Professional and an Energy Star builder.

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