Dining Under the Big Sky by Bozeman Daily Chronicle

Mexican & American Favorites

s e i l i m Fa love ! s ’ y b So

Serving Fresh Homemade Breakfast & Lunch Several Gluten-free Options

321 E. Main • Corner of Rouse & Main • Bozeman, MT • 587-8857 Open Tues–Sun 7am–2pm 2

DINING UNDER THE BIG SKY

2014

DINING UNDER THE BIG SKY

Food Trends

Haute Food Culture Chef Profiles

No Reservations Needed Cut the Wait

Bozeman’s Best Breakfast

Contents

Local Fare

Montana’s Delicacy Food & Drink Pairings

Cocktails and creations Directory

Map out dinner plans Fall Food & Drink

Seasonal Eats

6 14 26 32 38 44 50

Art Direction & Layout

Tyrel Thornton written by

Stevie Croisant Photography

Rebecca Soulé Adrian Sanchez-Gonzalez typographic illustrations

Christine Dubbs Duncan Bullock Brooke Benson Nick Woods Matt Green Cover Photo

Harvest Dinner

Local Chefs at WSE

Rebecca Soulé Open Range

Our next edition of "Dining Under the Big Sky" will publish this Spring. To advertise, call Sylvia Drain at 582-2640.

Tapas-Style Cuisine Montana Beef & Meats Local, Fresh Produce Private Parties, Catering & Private Chefing overthetapas.com 19 S Willson Ave Bozeman, Montana 406-556-8282 4

DINING UNDER THE BIG SKY

2014

DINING UNDER THE BIG SKY

2014

Food trends Artisan Breads Upscale comfort Locally Grown Gluten-free Dining Options Small Plates

Whether you’re in the mood for something specific or just want to explore the hottest restaurants in the Gallatin Valley, local chefs are taking the culinary trends of our nation’s biggest cities and bringing them here. Enjoy a taste of an artisan masterpiece or can’t-miss upscale comfort food, or innovative menus utilizing Montana-grown produce and proteins, gluten-free dishes the whole family can enjoy or ethnically inspired tapas menus worth writing home about. The area is booming with culinary potential that local chefs are eagerly exploring.

Artisan Breads The term artisan implies a worker skilled in a trade, especially one that involves making things by hand. Artisan bread bakers definitely fit that definition, and with good reason, artisan breads have recently become popular. Perhaps Americans have once again developed an appreciation for handmade food. From sourdough to rye to French croissants, local bakers have become experts in their field and aren’t shying away from making some of the most creative and ambitious recipes. The Gallatin Valley is fortunate enough to have several artisan bakers. The two bakeries profiled have done an exemplary job at making their products.

More Trends Pg 8

bread Wild Crumb

2014

DINING UNDER THE BIG SKY

Being an artisan bread baker isn’t a title that just anyone can display.

On the Rise Bread Co. There’s just something about eating baked goods made by people who consider bread baking not only their career, but their craft. For Fletcher Kasmer, owner of On the Rise Bread Co., being an artisan bread baker isn’t a title that just anyone can display. “Artisan bakers could pull bread without having a recipe in front of them.” Pointing to a loaf of artisan bread across the room, Kasmer said, “I could make that without having a recipe in front of me.” Sourdough and cinnamon raisin are Kasmer’s personal favorites, but customers tend to prefer his ciabatta—and for good reason. Kasmer takes great care in perfecting his ciabatta recipe and bakes over 330 pounds of ciabatta everyday. He comes into work ready to bake bread in the afternoon, finishes by 2 a.m., has his bread packaged for wholesale by 7 a.m. and then is ready to sell bread to hungry customers at his storefront by early morning. For customers not willing to drive out to the Four Corners, Kasmer’s hamburger buns are used in local restaurants like Montana Ale Works and the Garage Soup Shack and Mesquite Grill.

Sinclair’s Bakery Mark Sinclair may just be one of the most innovative bakers this side of the Rockies. Locals may know him from his one-of-a-kind food truck present at farmer’s markets where you can easily watch him mix and bake breads and pastries. And his business is, literally, one-of-a-kind. Sinclair is the only baker in the state with a licensed mobile unit functional for bread baking—an idea that has made him world famous, but, of course, his scrumptious baking has also contributed to that fame. “There’s so much skill that happens with baking,” Sinclair said, “and here I am doing it all at home. What’s missing is the show.” Referencing the theatrical kettle corn makers or noodle island booths at the farmer’s markets, Sinclair realized he needed to impress people too. But with the season for summer farmer’s markets already long behind us, Sinclair has many loyal customers asking where they can go to buy his world-famous croissants or baguettes. The Emerson indoor market is just one place bread connoisseurs can find Sinclair. For customers who just can’t get enough, Sinclair will personally deliver his fresh baked goods right to your door every Friday. The only catch is a $10 minimum, and for those in Big Sky, Sinclair only does bi-weekly deliveries.

DINING UNDER THE BIG SKY

2014

“we bring dishes that are from home even if you’re away from home.”

burger

Upscale comfort food

Montana Ale Works

While the name itself seems like an oxymoron, upscale comfort food is a hit in the Gallatin Valley food scene. Upscale comfort food allows chefs to create a traditional meal that pushes comfort food just out of the comfort zone. While dishes like pot roast, meatloaf or burgers are recognizable, area restaurants are able to mix culinary creativity in order to serve these meals differently than you would make at home.

Montana Ale Works Upscale comfort food may just be described as a dish that’s relatable to everyone while still having a fine dining aspect that isn’t over the top. For Chef Roth Jordan at Montana Ale Works, serving upscale comfort food allows his restaurant to have a menu that’s just as diverse as Bozeman’s population. Restaurants are able to “reach more people and still take a fine dining attitude” by serving upscale comfort food. Jordan’s kitchen serves meals like a Montana Meatloaf, gourmet burgers or an artisan mac and cheese to name just a few. Guests should never feel bored with the menu at Ale Works as there are often eight or more rotating specials each night. The kitchen staff at Montana Ale Works comes up with new, innovative ideas for their menu as it currently has one of the most professional kitchens in the Rockies, according to Jordan.

Starky’s Authentic Americana For Executive Chef Austin Quinn at Starky’s Authentic Americana, serving upscale comfort food is more about the nostalgic feeling it gives guests. “This is a town where tons of people from around the nation are coming together, and we bring dishes that are from home even if you’re away from home.” Some of Quinn’s signature entrees include a bacon wrapped meatloaf with whipped cheddar mashed potatoes and green beans or a fried chicken and waffle Southern comfort dish. Quinn’s goal is to leave hungry guests full and satisfied by providing “big, hearty, feel good meals.” For guests looking for new meals to try, Quinn does a few changes to Starky’s menu four times each year, but diners can always expect to see their favorites as Quinn knows many guests expect to see certain items on his menu year-round.

2014

DINING UNDER THE BIG SKY

interior

Locally Grown

Blackbird Kitchen

Montana residents take pride in knowing where their food comes from and area chefs have taken note. Restaurants across the state are participating in the buy local movement, but some restaurants have gone the extra step to ensure that a huge portion of their menu incorporates locally grown food and meats.

Blackbird Kitchen

2nd Street Bistro

With over ten local farms and ranches listed on its menu, Blackbird Kitchen makes it clear to its customers that serving local products is an essential goal. “It just seems like the right thing to do. When we work locally, we get to be in relationships with the farmers and we really value that. This is our community,” said owner Josh Gibson. While it depends on the time of year, almost everything on Blackbird’s menu features local ingredients. Gibson prefers to purchase local ingredients, and farmers using greenhouses for production have made it easier for his restaurant to get local items year-round. Gibson has his own ideas as well. For the upcoming winter, one of his chefs received the proper certification to use canning and preserving techniques in the restaurant. And Blackbird Kitchen doesn’t just do local—they’re into hyper-local ingredients, where employees of the restaurant sell their own produce to Blackbird. “Keeping our ingredients local is really important,” Gibson said. “Why go any further than you have to?”

Few restaurants do farm to table better than the 2nd Street Bistro in Livingston. With awards and recognitions from Gourmet Magazine, the Travel Channel’s “No Reservations” or an award from the Montana governor for focusing on local economies, the 2nd Street Bistro deserves bragging rights. But chef and proprietor Brian Menges is more focused on making a local impact. He does everything 100 percent local and buys products from 87 different local farms. Providing an extensive menu using only local products is difficult, even Menges attests to that. “We are leading the way, so we can do this. And, yes, it is hard, but it’s not supposed to be easy. Every time you cut a corner, your quality is going to suffer.” Menges is a firm believer that buying local provides world-changing differences. “The amount of influence and the amount of impact we have is incredible,” said Menges, who buys lamb for his restaurants from a family in the Shield Valley. “We can make a little change and all of a sudden, this one family is going to have money to send a kid to school. Boom. The world is a better place.”

10 D I N I N G U N D E R T H E B I G S K Y

2014

facebook.com/blackbirdkitchen

2014

DINING UNDER THE BIG SKY

Gluten-free Dining Options An estimated one in every 133 Americans are diagnosed with celiac disease. With rising numbers of people choosing to eat gluten-free diets, by choice or for health reasons, restaurants have made conscious decisions to incorporate gluten-free foods into their menus. Food options may seem limited, but these Bozeman eateries have gone the extra mile to serve customers refraining from gluten.

Sola Cafe With a desire to give those diagnosed with celiac disease a healthy dining option, Tiffany Lach opened the Sola Cafe in honor of her mother. “My mom has been gluten-free for 25 years, so, of course, a long time ago, there was nothing. She didn’t eat out for years and years...I wanted to be able to help [people like my mom].” Sola Cafe offers a full breakfast and lunch menu where only three menu items contain gluten: two lasagnas and a macaroni and cheese. In a kitchen that does include ingredients with gluten, it’s important to make sure there is no cross contamination between any ingredients. Because of that, all of Sola’s base ingredients are gluten-free. “A lot of times, what makes something not gluten-free is the starting point ingredient.” Lach has even developed flour blends and special recipes for Sola to ensure nothing cross contaminates.

Red Tractor Pizza Red Tractor Pizza is able to provide brick oven pizzas made with a gluten-free crust (there is a hand tossed crust for those who prefer gluten). Made from certified gluten-free oat flour, manager Adam Paccione claims he has one of the best gluten-free pizza doughs. And while restaurants are now giving celiacs the opportunity to eat out, Red Tractor goes a step further by giving those who eat gluten-free diets the chance to eat restaurant-quality food from home. With a $20 minimum, Red Tractor will deliver any of your favorites right to your door. And Red Tractor doesn’t just offer your run of the mill cheese, sausage or pepperoni. Inspired by fine dining and New York style pizzas, Paccione’s pizzas include topping such as nitrate-free pepperoni, red wine braised mushrooms or organic cherve. Even though Red Tractor Pizza has a strong emphasis on artisan pizzas, Paccione’s main goal is to provide delicious food to people who wouldn’t normally be able to enjoy a pizza. “I’ve had a bunch of people just come in since we’ve been open in the nine months who haven’t had pizza in five years, ten years, 15 years,” he said. “So it’s nice to let those people enjoy this kind of food.”

12 D I N I N G U N D E R T H E B I G S K Y

2014

Small Plates Filled with creative culinary concepts, Bozeman dining offers something to tickle the taste buds of even the most fickle foodie. Small plates is a recent culinary trend, featuring small portions of special dishes available in multiple selections.

14 North Chef Mason Zeglen from 14 North incorporates the new trend of small plates into his menu. Usually, he has eight small plate options available. Currently, his small plates menu reflects the football season: jalapeno poppers, maple buffalo wings, honey hoisin ribs and bacon wrapped figs, to name a few. The small plates menu will undergo changes for the winter season, but for now, Zeglen is focused on coming up with original dishes to incorporate onto his small plates menu that enhance a guest’s experience at his restaurant. “I like the fact that you can try to impress people multiple times with just one visit,” Zeglen said of his small plates. It’s very appealing for customers to order small plates because of the variety they offer that isn’t available in big course meals. “You can get two or three small meals, and you’ll get more flavor, because you’re having all these different experiences within each plate versus just getting one large entree salad or a burger for dinner.” While small plates are available at 14 North for any meal, Zeglen noticed they are most popular during happy hour where groups can order drinks and share small plate orders.

Over the Tapas While the terms tapas and small plates often are used interchangeably, Mark Bohnemann, owner and general manager of Over the Tapas, said there is a difference. While his restaurant identifies with both terms, tapas was a term generated in Spain meant for one bite items. The meaning of tapas has changed, according to Bohnemann. “We’ve Americanized it a lot,” he said. “Our theory being that tapas is all about small plates and the idea to not just sit down to a three course dinner, but to be able to share amongst the people who you’re here dining with.” Over the Tapas offers strictly small plate options on their dinner menu, a concept Bozemanites are warming up to. For those new to small plate dinners, Bohnemann recommends starting with two small plates per person. He also suggests trying the duck crepes, a favorite of his and of many of his regulars. But most importantly, on weekends, reservations are a must. As busy as weekends get at Over the Tapas, Bohnemann knows there is still some initial hesitation among guests with a tapas and small plates menu. “A lot of people don’t know what tapas is or what tapas means... It’s fun to see Bozeman changing demographically to accommodate different varieties of food.”

2014

DINING UNDER THE BIG SKY

14 D I N I N G U N D E R T H E B I G S K Y

2014

Dishing out

Bozeman Chefs You may not know who is creating the menu at your favorite restaurant, but, lucky for you, we had the chance to interview and profile chefs from three of your favorite places around town. Diving into the inspiration behind their signature dishes, the reason they developed a love for food and the ambitions they have for their kitchen, these Bozeman favorites dish it all out without any reservations.

Chef Profile

{ Perry Wenzel of John Bozeman’s Bistro For Executive Chef Perry Wenzel, owning a restaurant is all about community. “We want everyone to feel like they can come into the Bistro,” he said, “and we’ve designed our menu too so the options are there.” The design of Wenzel’s menu makes it possible for everyone from college students to big families to those with food allergies to feel like they have many choices. “A lot of people come in here and know we’re very careful in the kitchen, careful not to cross contaminate. They know they can get creative, healthy cuisine that fits their dietary needs.” And Wenzel has created a whole super foods menu to accommodate celiacs and vegetarians. Super foods are nutrient-rich and considered to be especially beneficial for health and well-being. More Chef Wenzel Pg 16

plate John Bozeman’s Bistro

2014

DINING UNDER THE BIG SKY

“It’s really nice to put my finger print on the Bistro and do some things I’ve wanted to do all along.”

16 D I N I N G U N D E R T H E B I G S K Y

2014

“There’s a following we have for it. People just love it,” he said of the dishes. The items on his super food menu are always local, seasonal items, so the menu constantly changes. Working with fresh produce is something Wenzel enjoys. “That’s one thing about the Bistro,” he said, “we serve a lot of vegetables.” According to Wenzel, the biggest section in his walk-in cooler is reserved for vegetables. From salads to steak dinners, every meal served at the Bistro includes a large portion of healthy produce. “All our dishes have more vegetables than you would see anywhere else.”

Additionally, the kitchen veteran knows how to appeal to other clientele. “I think I have a good idea what the community wants, because I’ve been cooking for the Bozeman dining community for so many years.” As a chef at John Bozeman’s Bistro for the past 23 years, Wenzel has seen many food trends come and go. He’s used his experience from the past two decades to create a menu he knows accommodates everyone in the community. Wenzel claims to have the best pricing on Main Street for seafood and steaks, offers an eight dollar lunch menu, has daily wine specials and serves half-priced appetizers during Sunday brunch. Along with Wenzel’s dedication to the community through his restaurant, he also offers cooking classes. “It’s a different part of my day that I don’t get to do everyday,” he said. Designed for smaller parties, guests can spend a few hours in the kitchen learning what they want to from Chef Perry. Adding cooking classes and changing the menu weren’t enough. Wenzel knew his décor should change as well. “The changes in the dining room and the changes to the menu make the Bistro available to more people by changing the image.” The Bistro renovated their interior dining room, allowing for a cheerier atmosphere from the added light and the addition of local artists’ paintings on the walls. “It’s really nice to put my finger print on the Bistro and do some things I’ve wanted to do all along.”

Sunday Brunch Eight Buck Lunch Menu Steaks & Seafood Join us for Happy Hour 5:00-6:30 Tues-Sat 125 W. Main DoWntoWn BozeMan 406-587-4100 johnBozeMansBistro.coM tues.–sat. lunch 11:30–2:30 Dinner 5:00–9:30 sunDay Brunch 9–1

Reserve the date for your Holiday Party!

2014

DINING UNDER THE BIG SKY

{ Brie Thompson & Michelle Schaeffer

Chef Profile

Owners & Chefs at Olivelle featuring Chef Diana Davis The idea to open up an oil and vinegar store can be attributed to fate. While searching for a Christmas gift for her mom, co-owner Brie Thompson happened to pass by an oil and vinegar store. “My mom [Michelle Schaeffer, co-owner] was on a really big health kick and she had just learned about trans fats and how bad they were for you,” Thompson said. She bought a huge Christmas gift of oils and vinegars for her mother and knew she finally found a gift her mom would love. That gift ended up turning into a lifestyle for Schaeffer who would constantly visit Thompson during her college years so she could refill her oil and vinegar bottles. “And then, I was graduating from college and we started talking and decided it would be a great opportunity to open a store here in Bozeman and so we did.” While Thompson and Schaeffer had their struggles at first, eventually Olivelle become a national wholesale shop that also teaches cooking classes. Still, Thompson will never forget the long nights she spent sleeping in the back room or the time she broke her elbow painting Olivelle’s walls.

Brie Thompson & Michelle Schaeffer

More Olivelle Pg 20

18 D I N I N G U N D E R T H E B I G S K Y

2014

DINING UNDER THE BIG SKY

“I painted this whole kitchen one night and it was about ten o’clock at night, and I fell off the ladder. The ladder slipped underneath me and I broke my elbow,” she said. “I had rented this sprayer and I was going to finish painting this ceiling that night, so I painted for three hours with a broken elbow.” As employee Diana Davis says, “Brie is a do-itherselfer. She’s built this place from the ground up.” And both Thompson and Schaeffer have made it clear that cooking with oils and vinegars is something they’ve developed a deep passion for. Schaeffer teaches the “Blood Orange Extravaganza” cooking class—one of Olivelle’s most popular—which teaches a full three-course meal where every dish utilizes Olivelle’s blood orange infused olive oil. According to Thompson, her mom has always been a great chef. “I’ll never forget that she actually entered a Spam competition and she won the Spam competition for the state of California and went on to the national competition. My mom can seriously make anything taste good,” Thompson said with a laugh. “My mom always wins everything she enters.”

20 D I N I N G U N D E R T H E B I G S K Y

2014

The mother-daughter team may not have any professional cooking experience, but their love and passion for healthy eating has helped them become experts in infusing. The pair does all the infusing for the oils and vinegars they sell nation-wide. Most of their oils come from Italy but some come from Argentina, Spain or Greece. According to Thompson, it was a long process to learn how to infuse the oils and vinegars. “It’s not as simple as people think,” she said. “You can’t just add garlic to a bottle of olive oil and make a bottle of garlic olive oil. It’s some of our trade secrets as to how we get our infusions done, but it definitely takes us a lot of work to get them where we want them.” If customers aren’t food savvy or are nervous about cooking, Thompson and Shaeffer understand. Their store not only offers cooking classes but how-to videos and guests are always encouraged to try products before they take them home. “Our main goal is really to just get people excited about food,” Thompson said. “And that’s where everyone has fun, because you get to see the excitement that happens with someone else when they get excited about food and discover how fun food can actually be.”

2014

DINING UNDER THE BIG SKY

“We want to cook the kind of food that’s going to attract some attention.”

22 D I N I N G U N D E R T H E B I G S K Y

2014

Chef Profile

{ Jonathan Schuler of Open Range

Chef Jonathan Schuler’s interest in food all started with a long-standing family tradition. Raised in Michigan in a family of restauranteurs, Schuler, the fourth generation behind his family’s 105-year-old midwest restaurant, initially fell in love with cooking as a result of a Czechoslovakian family friend who taught him how to hunt, field dress and butcher.

From there, his love of charcuterie— the art of making sausages and other cured, smoked and preserved meats— started, and since then, wherever he’s worked, charcuterie has been a component of his cooking. Growing up in the second largest fruit growing belt in America also made it hard to not fall in love with his grandmother’s pies as a young boy. Combining those two elements from his childhood have allowed Schuler to create his signature dish, a Pork Pie. The pie crust is his grandmother’s original recipe, made with lard and butter and baked to a perfect golden brown. Inside the pie crust is ground pork, which he does himself. It’s then seasoned with mace and nutmeg and is then studded with canadian bacon, smoked potatoes and caramelized onions. Served with two sauces, a mahogany sauce made from apples and onions and a Flathead cherry mostarda, the dish is served with mixed greens and dijon vinaigrette. There’s a very thought out science behind Schuler’s dish. “The sauces have the tendency to be a little sweet, the entree tends to be a little rich, so to balance out the dish, the dijon vinaigrette is acidic, which helps cut the

fat on your tongue and the overall effect is that it helps develop the flavors in the dish. The acidic element is actually stripping your tongue as you’re eating it, so the next bite tastes just as good as the first.” Not only does his signature dish reflect his upbringing, but it’s come to be a representation of his cooking style. “Young chefs have a tendency to overcomplicate their food. You try to develop your own style, and in my case, it’s been simple and elegant.” Schuler is using his elegant simplicity to lead him to Open Range’s goal: winning a James Beard. A James Beard Award is the highest honor for food and beverage professionals working in North America. “We’re not screwing around. We want to cook the kind of food that’s going to attract some attention. We’re going for the big prize.” Winning a James Beard is a tall order, but Schuler is confident that his past experiences of winning a James Beard as a sous chef in Miami or working for a Michelin three-star restaurant in Paris will give him the knowledge he needs to win and help him attract other culinary experts to work for Open Range. “Why not dream big? We’re going for it.”

2014

DINING UNDER THE BIG SKY

Enjoy the best possible dining experience in our area —true Italian cuisine created with the freshest ingredients, pizzas from our authentic wood-fired brick oven, served with fine wines

Wine & BeeR Antipasti • insalate • Pasta Carne Pasta Pesce • Pizza Rosa • Pizza Bianca Secondi • Dolce • Vegetariana Kid’s Menu

90 W. Madison Ave. • Belgrade • 388-2724 Serving Dinner Tues–Sun 5-9 • Reservations Recommended

24 D I N I N G U N D E R T H E B I G S K Y

2014

Gas • tro • pub:

A tavern or bar specializing in high quality beer spirits and food

Now opeN for luNches DAily At 11AM steAKs & seAfooD chef’s speciAls Nightly full service catering —including offsite Bar takeout & reservations Available

two happy hours

reserve our privAte rooM for parties and meetings

2–6 and 9–11 late Night superb wine selection Local Brews • Draft Pints Drink specials Awesome Appetizers & small plates

14 North ChurCh, BozemaN • 14NorthrestauraNt.Com • 404-1800 • opeN 11am–Late

2014

DINING UNDER THE BIG SKY

Losing the wait: Bozeman’s Breakfast Scene

While the thought of fluffy pancakes can be enough temptation to venture out for breakfast, knowing there’s a long wait ahead is enough of an excuse to stay home and grab the cereal box. But with breakfast dishes that can’t compete with even your best culinary effort at home, waiting in line often seems like the better option. Are there times when the waits for breakfast tend to dwindle? With exclusive interviews at three popular breakfast destinations, learn when to dodge those pesky lines at breakfast.

Nova Cafe At the heart of downtown, Nova Cafe has a tendency to fill up rather quickly, but Operations Manager Nick Gabriel has the scoop on when hungry customers can be seated with the shortest wait. On the weekends, Nova Cafe is the busiest from 9 a.m.-1 p.m. On weekdays, 9-11 a.m. is the busiest. Even then, Gabriel estimates that the longest wait a customer will have is half an hour, but during that time frame, guests are welcome to grab a drink at the Nova a*go*go coffee and espresso bar, housed in the same building. Still for anyone in a time crunch who is set on trying Nova’s best-selling eggs benedict or rotating breakfast specials, the time to make it downtown is either 7-9

a.m. or 1-2 p.m., for those who are okay with a late lunch. Besides having the a*go*go spot as an espresso bar, in order to shorten the wait time on busy weekends, Nova uses the seating for customers coming to eat at the Cafe. “We’ve extended our seating options to include [the a*go*go side]. It just made more sense. It kept the wait smaller and kept things moving faster,” said proprietress Serena Rundberg. Wednesdays might be one of the best days to stop in to Nova Cafe since the breakfast hotspot is offering a special promotion lasting throughout the year called Wacky Waffle Wednesdays, where the Nova chefs use their creativity to come up with waffle specials available all day.

skillet Nova Cafe

26 D I N I N G U N D E R T H E B I G S K Y

2014

DINING UNDER THE BIG SKY

YOU’LL WANT TO

LICK OUR SKILLETS

DOWNTOWN LOCAL B O Z E M A N FOOD AND ART

GLUTEN FREE

BACON! BACON! BACON!

K I D S’ M E N U

At Soby’s you can order breakfast anytime of day, and that includes everything from omelets and french toast to huevos rancheros and breakfast burritos. The people traffic downtown can get rather busy, but Soby’s owner Donna Ray-Grinwis assures us the wait at Soby’s is hardly an issue. “We serve pretty quick,” she said. “It doesn’t take long to get your food unless we just filled up.” On days where Soby’s does get packed, especially Sundays, the bar next door lets the overfill take up spots, which tends to be perfect for any family with a football fan who would prefer to watch the Bronco’s game while eating a Soby’s breakfast. But for families hoping to beat the line, Ray-Grinwis says her busiest times are from 10 a.m.-1 p.m. (we’re starting to see a trend here). Any early bird wanting to beat the line should be at Soby’s between 8:30 and 9 a.m. Of course, there are times when hungry diners can come in during that 10-1 time period and easily get a table. Ray-Grinwis keeps her social media accounts up to date and posts on Facebook when she has empty tables. “I have people come in and say, ‘I saw you post that you had empty tables and we were waiting in line [somewhere else].’”

Coffee Pot

LOCALS’ CHOICE D A I LY S P E C I A L S BREAKFAST L U N C H D A I LY 7 - 2 M-F 11-2

in a hurry? introducing

coffee bar * grab-n-go * baked goods 308 + 312 E. MAIN ST. BOZEMAN • THENOVACAFE.COM • 406.587.3973

28 D I N I N G U N D E R T H E B I G S K Y

Soby’s

2014

The Gallatin Gateway location doesn’t seem to hinder the Coffee Pot Bakery Cafe’s morning business. Whether guests are there to sip warm coffees by the fireplace, snack on freshly baked and award winning cinnamon rolls or simply to peruse the selection of Montana-made pottery, the Coffee Pot is welcoming to anyone. And the menu reflects that atmosphere. “This is food like grandma would make for you. No one really cooks like that anymore. We do everything from scratch,” said Kitchen Manager and Baker Stephanie Oswell. The small indoor dining space fills up fast, especially in cold months where the outdoor seating is lost. Like most Bozeman breakfast spots, the Coffee Pot is busiest from 9-10:30 a.m., but it serves breakfast all day, so Oswell recommends having breakfast earlier in the morning or right after the lunch rush ends at 2 p.m. Those looking for a great weekend breakfast should rush in early Saturday mornings in order to avoid any kind of line as the Coffee Pot is closed on Sundays and stays busy all day Saturday after 9 a.m. But lines really aren’t an issue here as Oswell notes that the longest wait time is around 15 minutes, allowing guests the opportunity to shop the selection of pottery and hand thrown stoneware for sale by Mountain Arts Pottery. But if lines really aren’t your cup of tea, Oswell has a great tip that’s worth taking: Customers who call ahead with a to-go order get a free cookie. And best of all: no wait. Your food will be ready for you when you walk through the door.

Voted

Bozeman’s

Best Burger for

13 years running

The Cannery Lounge - P: 406-586-0270 Open Daily: 11am-2am Burger Bob’s - Phone: 406-585-0080 M-Th: 11am - 9pm // F-S: 11am - 10pm { open Sunday from 11am - 9pm } thecanneryandburgerbobs.webs.com

2014

DINING UNDER THE BIG SKY

30 D I N I N G U N D E R T H E B I G S K Y

2014

DINING UNDER THE BIG SKY

32 D I N I N G U N D E R T H E B I G S K Y

2014

Local FaRE Foodies know the best barbeque is found in Missouri just like Louisiana is known for its delectable cajun cuisine. But what about Montana? There just has to be something Montana offers that no where else in the country does as well. Montana has bison, and out-of-towners will definitely be looking for the best places to get the “exotic” meat. While tourists may be hunting down this Rocky Mountain delicacy, it isn’t just for visitors. In fact, local eateries make entrees with bison as the core ingredient quite well. Whether it’s traditional or unique, bison dishes are no obscurity here in the Gallatin Valley.

Chalet Market Once customers pass the iconic buffalo sign posted in the parking lot, the aroma of freshly smoked meat is the next thing to grab their attention. For those not familiar with the 38-year-old business just south of Belgrade, you’re in for a treat. Customers walking into the Chalet Market won’t just see rows of hickory smoked sausages or smell the jerky. In fact, customers coming into the Chalet Market will experience the “Flavor of Montana.” And that flavor is buffalo. Even though the slogan appears on beef, pork and elk products, buffalo is their most popular. As a USDA meat processing plant and deli, the Chalet Market processes and makes their own jerky, bacon, snack stix, brats and sausages and even serves some up for lunch specials. Owners Mark and Gwen Croghan

make many products with buffalo. The husband and wife team gets as much of their meat to process from Montana ranches and farms, but since they are a federally inspected plant, they can only purchase meat from other federally inspected farms. While it can be a challenge, they have managed to launch new seasonal flavors of their popular snack stix—now in cranberry, huckleberry or pineapple teriyaki. People from all over the United States have tried the Chalet Market’s products. Their snack stix and jerkies are sold in Yellowstone general stores and their online orders sold to every state but two last holiday season. The Croghans even make it easy for locals to share a Montana delicacy with out-of-state family members through their online orders. “You can send them a little bit of Montana,” Gwen said.

meat Open Range

2014

DINING UNDER THE BIG SKY

During busy months, Sweet Chili goes through approximately 150 pounds of bison per week.

Sweet Chili Asian Bistro When searching for a bison-centered meal, an Asian restaurant may not be one’s first thought, but Sweet Chili on Main Street combines the best of both worlds for a unique take on the Montana delicacy. Owners Rujan and Fei Zhang are Chinese natives. Rujan learned to cook from his family in Hong Kong but wanted to emphasize a healthy menu when he started his restaurant. In China, he explained, his family never ate meats with added hormones. The animals were fed naturally, and, now, he only uses natural products in his kitchen to mimic the food he was familiar with in China. “I just want to have a good taste,” he said. “Taste is important and still be healthy. All healthy. All tasty.” Along with staying healthy, Rujan aims to buy as much

34 D I N I N G U N D E R T H E B I G S K Y

2014

local product as possible, getting his bison from Rancho Picante in Big Timber. During busy months, Sweet Chili goes through approximately 150 pounds of bison per week. With Thai, Japanese and Chinese bison dishes that aren’t available elsewhere in town, it’s no wonder his Montanan-Asian cuisine is a hit. A phad phed stirfry in curry sauce with pineapples and basil or a mongolian bison stirfry with vegetables in a spicy dried chili sauce or red curry with bison, coconut milk, vegetables, basil and red curry are some of the recipes the Zhangs have made in order to utilize local meats. And, nothing goes better with their Asian bison dishes than their Asian-inspired cocktails, making Sweet Chili Asian Bistro a great place to explore the limitlessness of bison.

Ted’s Montana Grill Situated downtown in the same building as the Baxter Hotel, La Châtelaine Chocolat Co. and Bacchus Pub, visitors and locals alike can find an evening full of activities in one place. For those looking for a bison dinner, Ted’s should be the first stop. One of the main reasons Ted’s was started was because of bison. As Chef Chris Von Bockel points out, bison is a Montana icon. “If we were to have more bison than cattle, we would be preserving more land for what North America really is.” Bison, a native animal to our country, is less destructive to natural lands and the nutritional benefits outweigh beef.

Bison, according to Von Bockel, has higher protein, less fat and more iron. The meat is roughly an 85/15 split between meat and fat where beef is usually 70/30. However, Von Bockel does have guests who shy away from bison, saying the meat is ‘too gamey.’ The meat at Ted’s doesn’t have a gamey flavor though. “It’s never been frozen. It never touches a freezer. That alone makes ours taste so much better,” he said. The signature bison dish at Ted’s is the bison burgers. Ranging anywhere from a standard cheeseburger to gourmet burgers, Ted’s offers a huge selection of bison burgers. For those bored of burgers, Ted’s offers meatloaf, a Kansas City strip, pot roast or nachos.

2014

DINING UNDER THE BIG SKY

Welcome to Bozeman! Come to Perkins for a great meal at a great price! In house bakery

Pies • Muffins • Cookies Baked Fresh Daily

Buses & Tours Welcome! • 2505 West Main, Bozeman MT • PH (406) 587-9323

36 D I N I N G U N D E R T H E B I G S K Y

2014

Surf • Spirits • Grill happy hour & late nIGht drInk speCIals

fresh seafood

loCal Beef & produCe

ChIldren’s Menu

new Menu!

Introducing Chef ChrIstIan stewart

loCal Brews CreatIve CoCktaIls

Call and reserve our private banquet room for your next event! 11 am to Close • 211 East Main Street • Bozeman • 586-0483 • finonmain.com

Authentic Fresh AFFordAble 1235 North 7th Avenue Bozeman, MT (406) 587-5838 www.santafereds.com DiNiNg RooM opeN Mon–Sat 11am–10pm Sun 11am–9pm CASiNo opeN 9:30 pm

Old Favorites • New Menus Premium Tequila Authentic Mexican Dishes 2014

DINING UNDER THE BIG SKY

38 D I N I N G U N D E R T H E B I G S K Y

2014

Food & drink Pairings Porter, whiskey, ale, bourbon. Ribs, burgers, duck and shrimp. Nothing goes better with dinner than a cold drink and local restaurants have helped you narrow down your options by pairing a signature entree with a local brew or a handcrafted cocktail.

Plonk Pairing cocktails or wine with an entree is nothing new for the staff at Plonk. According to owner Michael Ochsner, it’s even a foundation of what the restaurant does when making new cocktail and food menus. For their food and beverage pairing, Plonk’s bartender and sous chef used fall ingredients to make a special dish and drink available for guests to order before the season ends. Using red braised cabbage and pickled onion, Sous Chef Jessie Fetzek’s duck breast is also served with goat cheese and a pistachio and sage gremolata. The cocktail, made by bartender Greg Dupont, is a bullet rye mixed with a lillet rouge and campari with an egg white and honey foam. It’s topped with brouleed orange.

Fetzek was inspired to create a duck dish because of the local ingredients that were available to him. To complement the duck, Dupont’s cocktail has a savory, spicy element from the bourbon and a sweetness from the brouleed orange. For Dupont, the experience lies in the entertainment factor brought on by the cocktail. “Muddling fruit and herbs and infusing spices, creating cocktails—you can sit at the bar and watch that happen.” Besides Dupont’s cocktail creation, the entertainment factor continues with each sip. “The foam on top really creates a cool experience for your initial reaction with it,” he said. “That foam is sitting on a large spherical ice ball and then you have the complexity of the liquors that mix into a nice, full-bodied cocktail with complex flavors.”

plate & Drink Plonk

2014

DINING UNDER THE BIG SKY

Fin With Fin’s new menu in full swing after the October 20 grand reopening, Chef Christian Stewart couldn’t be more excited to pair one of his signature creations with a Montana brew. This dish, which was just placed on Fin’s new menu, features seafood and steak. Stewart’s Surf and Turf Skewers have grilled pieces of ribeye, shrimp, scallops, mushrooms, red and yellow peppers and red onions. It is served with green apple polenta cakes, a creamy sriracha sauce and sauteed kale. “It’s a very good representation of what we’re all about here,” Stewart said. “We are very much into the idea of bringing together steaks, seafoods and spirits.” Bar Manager Cole Pickett paired the entree with a beer that goes well with both types of meat. “Since it’s a combination of both seafood and steak, you want to go somewhere in the middle. You don’t want to go too light or too dark when you’ve got both.” Opting for a Montana brew, Harvest Moon’s Beltian White Ale contains malted barley and wheat, Czechoslovakian Saaz hops and is finished with coriander and orange peel. For those familiar with Fin’s previous menu, Stewart assures us that Fin’s redesign is for the better. “Now that we’ve finally been able to decide on what direction we want to go in, we’re going to show everybody that there’s a reason to come here. We really want to bring back everybody who wasn’t very impressed with us at the start and show them we deserve a second chance.”

Copper Whiskey

40 D I N I N G U N D E R T H E B I G S K Y

2014

Chef Scotty Burton and Bartender Chris Unger teamed up to create the perfect pairing for Montanans. Featuring Burton’s Smoked BBQ Pork Ribs, custom cut from Montana’s Best Meats out of Whitehall and finished with a Memphis style dry rub and a South Carolina mustard barbeque, which is then smoked in hickory, the entree pairs well with Unger’s spin on the old fashioned. Unger’s cocktail is made with a bullet rye whiskey, which has some spice to it, mixed with an off-dry sweetness from the orange and cherries. “[The old fashioned] is really complimentary to the smoky, slightly spicy barbequed ribs. Drinking something dry with a little bit of sweetness tends to pair better with spicier foods,” Burton explained on why the pairing he and Unger created works so well. Copper Whiskey offers many local whiskeys: Rough Stock from Four Corners Distillery, Harvest Select Whiskey by Whistling Andy’s out of Bigfork, Montana Moonshine and Big Horn Bourbon Whiskey from Willy’s Distillery in Ennis. Using local whiskeys is essential to the make up of Unger’s drink. “The way whiskey tastes is indigenous of where it’s made,” said Burton. “It’s the water; it’s the grains; it’s the distilling process; it’s the people behind the processes that give you this example of what Montana tastes like in a glass.” As far as a deep appreciation for whiskey goes, the owners of Copper Whiskey, blindfolded, can tell exactly which whiskey it is they’re drinking, according to Burton and Unger. Whether or not owners Jon Slye and Jay Thane are up for the challenge is a whole other story.

2014

DINING UNDER THE BIG SKY

Neptune’s Brewery Nothing beats a classic, and Neptune’s Brewery paired a beer with a burger. But their bite and brew isn’t a combination hungry diners can walk into any burger joint and order. Marinated in their own amber ale, the Bomber Burger, a half-pound beef patty sourced from Matt’s Meats in Livingston, is topped with porter-soaked onions and mushrooms and stuffed with gorgonzola cheese. To go along with that half-pounder, owner and brewmaster Jon Berens recommends the Chocolate Cream Porter, a smooth, dark beer made with chocolate and roasted black malts and wheat to give it a thick, creamy texture. The pairing works well, according to Chef Mary Anderson, because the flavors of the two beers that are used balance out one another. “The amber ale brings out the sweetness in the beef, and it has a little bit more flavor to it,” she said. “The porter is a heavy cream while the amber has hints of spice in it that seem to complement it.” The menu at Neptune’s is what Anderson calls, “beer-centric,” meaning that the basis for all her menu items is the beer. As owner Lauren Silano, Beren’s wife, phrases it, “We are a brewery first.” Due to recent laws, new Montana breweries cannot serve food, but because Neptune’s has been operating since 1998, they were allowed to bypass many of these laws, which gives them the rare opportunity to serve food. “We want to complement our main product, which is the beer.” 42 D I N I N G U N D E R T H E B I G S K Y

2014

Introducing our new LUNCH & DINNER BUFFET Hours are 11 a m - 2 p m and 6 p m - 9 p m , Monday-Saturday

Freshly Cooked Daily

Tasteful Desserts

Specialty Sauces

Spices from India

Healthy Vegetarian Dishes

Our Chef has over 30 years of experience

Authentic Cuisines from India A blend of tradition awaits you

Dine In • Carry Out

Delivery • Order Online

609 W. Mendenhall // 406.219.2310 // www.mirchmasalabozeman.com DINING UNDER THE BIG SKY Pa rki n g i s i n t h e b a ck o f t h e re s t a u2014 ra n t , i n t h e a l l ey

bozeman

75 68

66 22

14 30

65 57 19 10

60 84 11 23 34 59 58 89 53

81 33 15 1 52

31 56 43 96

85 62

9282 71 21 27 64

88 8 77 48

down town

78 5 2086

6 58

24 41 63

46 35 54 93 72 73 45

13 61

51 3

76 74 29 2 44 94 40 39 57 95 9 83 36 28 55 79

44 D I N I N G U N D E R T H E B I G S K Y

2014

the break down Eateries & Locations

CULTURAL CUISINES No matter what country’s cuisine your taste buds are craving, Bozeman offers a wide array of ethnic choices to please any palete. From Greek to French, Korean to Japanese, many cultures are represented in the Gallatin Valley.

1 // Z’s Meze Market • 102 S. 19th Ave., Bozeman 2 // Sweet Chili Asian Bistro • 101 E. Main St., Bozeman 3 // Café Francais des Arts • 25 S. Tracy Ave., Bozeman 4 // Watanabe Japanese Restaurant • 1234 W. Main St., Bozeman 5 // Seven Sushi and Sake • 270 W. Kagy Blvd., Bozeman 6 // Dave’s Sushi • 115 N. Bozeman Ave., Bozeman 7 // La Tinga • 3709 W. Baxter Ln., Bozeman 8 // I-Ho’s Korean Grill • 1216 W. Lincoln St., Bozeman 9 // Rice Fine Thai Cusine • 140 E. Main St., Bozeman 10 // Ferraro’s Italian • 726 N. 7th Ave., Bozeman 11 // It’s Greek To Me • 16 N. 9th Ave., Bozeman 12 // Pizza Campania • 1285 N. Rouse Dr., Bozeman 13 // Over the Tapas • 19 S. Willson Ave., Bozeman

14 // Santa Fe Red’s • 1235 N. 7th Ave., Bozeman 15// Saffron Table • 1511 W. Babcock St., Bozeman 16 // Damasco’s Pizzeria & Spaghetteria • 90 W. Madison St., Belgrade 17 // Rio Sabinas • 11 W. Main St., Belgrade 18 // Curry Express • 212 W. Main St., Belgrade 19 // Fiesta Mexicana • 515 W. Aspen St., Bozeman; 6220 Jackrabbit Ln., Belgrade 20 // Blacksmith Italian • 290 W. Kagy Blvd., Bozeman 21 // Taco Montes • 15 W. College St., Bozeman 22 // Wasabi • 1320 N. 19th Ave., Bozeman 23 // Mirch Mirsala • 609 W Mendenhall St., Bozeman 24 // Whistle Pig Korean • 25 N. Willson Ave., Bozeman

2014

DINING UNDER THE BIG SKY

FUN FOR THE WHOLE FAMILY It takes a special kind of restaurant to be able to accommodate a large family. Luckily, the Gallatin Valley abounds with establishments that have something for all age groups. Next time your family is out on the town, try one of these family friendly restaurants. 25 // Audrey’s Pizza Oven • 401 E. Peach St., Bozeman 26 // Montana Ale Works • 611 E. Main St., Bozeman 27 // Columbo’s Pizza & Pasta • 1003 W. College St., Bozeman 28 // MacKenzie River Pizza Co. • 232 E. Main St., Bozeman; 409 W. Main St., Belgrade 29 // The Garage Soup Shack & Mesquite Grill • 451 E. Main St., Bozeman 30 // Famous Dave’s • 1230 N. 7th Ave., Bozeman 31 // Perkins Restaurant • 2505 W. Main St., Bozeman 32 // Copper John’s Bar and Grill • 1515 W. Park, Livingston 33 // Roost Fried Chicken • 1520 W. Main St., Bozeman 34 // Red Tractor Pizza • 1007 W. Main St., Bozeman 35 // Ted’s Montana Grill • 105 W. Main St., Bozeman

DINING ON A DIME Eating out can sometimes come with a hefty bill at the end of the meal. But these local restaurants offer lower priced options that leave their customers fully satisfied. 50 // Neptune’s Brewing • 119 N. L St., Livingston 51 // Taco Del Sol • 17 S. Tracy Ave., Bozeman 52 // La Parrilla • 1624 W. Babcock St., Bozeman 53 // Bagelworks • 708 W. Main St., Bozeman 54 // Burger Bob’s • 39 W. Main St., Bozeman 55 // Pho Real • 270 E. Main St., Bozeman 56 // Smiling Moose Deli • 2631 W. Main St., Bozeman; 186 Garden Dr., Four Corners 57 // Tarantino’s Pizzeria • 321 E. Main St., Bozeman; 806 N. 7th Ave., Bozeman 58 // Bagel’s Etc. • 307 E. Main St., Bozeman 59 // Paulie’s Deli • 801 W. Main St., Bozeman 60 // Bar 3 BBQ • 215 N. 7th Ave., Bozeman 61 // Naked Noodle • 27 S. Willson Ave., Bozeman

DATE NIGHT FAVORITES

MIDDAY MEALS

Whether it’s your very first date or your 50th wedding anniversary, many area restaurants offer unique romantic atmospheres that are perfect for any date night. If you’re looking for the right place to set the mood, and impress your date while you’re at it, check out one of these eateries.

Who says lunch is just for soup and salad? Some of these Bozeman restaurants take lunch to a whole new level with gourmet sandwiches, Irish or Cajun food and artisan pizzas. Check one of these places out for the perfect lunch.

36 // Blackbird Kitchen • 140 E. Main St., Bozeman

62 // Café Zydeco • 2711 W. College St., Bozeman

37 // Emerson Grill • 207 W. Olive St., Bozeman

63 // Bacchus Pub • 105 W. Main St., Bozeman

38 // Café Fresco • 317 E. Mendenhall St., Bozeman

64 // Pickle Barrel • 809 W. College St., Bozeman

39 // Open Range • 241 E. Main St., Bozeman

65 // Clark’s Fork • 1262 Stoneridge Dr., Bozeman

40 // Fin • 211 E. Main St., Bozeman

66 // Biankini’s • 2051 Oak St., Bozeman

41 // John Bozeman’s Bistro • 125 W. Main St., Bozeman

67 // Frank’s Custom Catering and Deli • 548 E. Babcock St., Bozeman

42 // 14 North • 14 N. Church Ave., Bozeman

68 // The Club Bar and Grill • 1325 N. 7th Ave., Bozeman

43 // The Bay Bar and Grille • 2825 W. Main St. #5K, Bozeman

69// Chalet Market • 6410 Jackrabbit Ln., Belgrade

44 // Copper Whiskey Bar and Grill • 101 E. Main St., Bozeman

70 // Gil’s Goods • 207 W. Park St., Livingston

45 // Plonk • 29 E. Main St., Bozeman 46 // Starky’s Authentic Americana • 24 N. Tracy Ave., Bozeman 47 // 2nd Street Bistro • 123 N. 2nd St., Livingston 48 // Bridger Brewing Company • 1609 S. 11th Ave., Bozeman 49 // The Mint Bar and Cafe • 27 E. Main St., Belgrade 71 // Hungry Cat • 721 S. 9th Ave., Bozeman

46 D I N I N G U N D E R T H E B I G S K Y

2014

STARTING OUT THE DAY There’s no better way to start out your day than with a delicious breakfast. Luckily for area eaters, there’s no shortage in tasty breakfast joints. From pancakes and waffles, to eggs Benedict and chicken fried steak, and everything in between, give one of these breakfast spots a go.

72 // Cat Eye Café • 23 N. Tracy Ave., Bozeman

belgrade

73 // Main Street Over Easy • 9 E. Main St., Bozeman 74 // Western Café • 443 E. Main St., Bozeman 75 // Stockyard Café • 1018 E. Griffin Dr., Bozeman 76 // Soby’s • 321 E. Main St., Bozeman 77 // Storm Castle Café • 5 Tai Ln., Bozeman 78 // Sola Café • 290 W. Kagy Blvd., Bozeman 79 // Nova Café • 312 E. Main St., Bozeman 80 // Coffee Pot • Not on Maps • 80795 Gallatin Rd., Four Corners

SWEET TREATS

28 18

As you can see, dining in Southwest Montana covers any and all meals you could ever desire. But we can’t forget one of the most important courses of the meal-dessert! From cupcakes to handmade chocolate and frozen yogurt, the Gallatin Valley has it all! Now that you’re finished with your main course, dive into a sweet treat at one of these businesses.

17 49

81 // U-Swirl Frozen Yogurt • 1735 W. Main St., Bozeman 82 // Culture Yogurt and Coffee • 1011 W. College St., Bozeman 83 // The Chocolate Moose • 140 E. Main St., Bozeman

Chalet Market south down Jackrabbit

84 // Cupcake Mountain Cupcakery • 218 N. 7th Ave., Bozeman 85 // Sweet Pea Bakery • 2622 W. Main St., Bozeman

Fiesta Mexicana south down Jackrabbit

86 // Moberry Premium Frozen Yogurt • 280 W. Kagy Blvd., Bozeman 87 // La Châtelaine Chocolat Co. • 110 S. Rouse Ave., Bozeman 88 // Granny’s Gourmet Donuts • 3 Tai Ln., Bozeman

Big Sky

Whether you’re ready to relax after a day on the slopes or looking for a unique dining experience in beautiful Big Sky, be sure to try these fine restaurants. Andiamo Itialian Grille • Village Center, Big Sky Resort

Peaks Restaurant • Summit Hotel, terrace level, Big Sky Resort Chet’s Bar and Grill • Huntley Lodge in the Mountain Village, Big Sky Resort Whiskey Jacks • Mountain Village Plaza, Mountain Mall, lower level, Big Sky Resort

FOOD ON WHEELS Who says good food can’t be mobile? Bozeman is full of a large assortment of food trucks that serve up meals ranging from artisan tacos and pizza to good old-fashioned burgers. Keep your eyes peeled around town for some of these delicious food carts.

livingston

LaFoley Wood Fire Pizza Oven • Tumbleweeds Gourmet To Go Heap Burger • Rendezvous

Yellowstone Valley Lod g e

~14 mile South on 89

2014

DINING UNDER THE BIG SKY

MORNING DOSE OF JOE For those needing their morning coffee fix, there are plenty of places that make you a cup of joe. Or for those who aren’t partial to coffee, try a tea or hot apple cider. If you’re hungry too, these places will offer the area’s best selection of breads and pastries. 89 // On the Rise Bread Co • 81 N. Star Ln., Bozeman 90 // Wild Crumb • 600 N. Wallace Ave., Bozeman 91 // Sinclair’s Bakery • 1377 Spooner Rd., Belgrade 92 // The Daily Coffee Bar • 1203 N. Rouse Ave., Bozeman 93 // Leaf and Bean • 35 W. Main St., Bozeman 94 // Zocalo Coffee House • 117 E. Main St., Bozeman 95 // Townshend Tea House • 402 E. Main St., Bozeman 96// City Brew Coffee • 1975 Cattail St., Bozeman

Restaurant, Baker y, & Catering Enjoy our cozy cabin atmosphere! Can’t Stay? Order from our Coffee Pot To-Go menu and bring dinner and dessert home for the whole family. • Comfort Food, Soups, Seasonal Treats & Entrees • Pies, Cookies, Sweet Rolls 48 D I N I N G U N D E R T H E B I G S K Y

2014

• Baked fresh from scratch! • Gluten free baked goods, entrees, & soups!

406-586-2146 80795 Gallatin Road Bozeman, MT 59718 Hours: 7-6 Mon-Sat. Check us out on Facebook!

hand-tossed wood-fired farm fresh gluten free & dairy free options

RedTractorPizza.com 10th & West Main 406-359-1999

garden fresh delectable breakfast lunch dinner bakery

gf waffles, bacon â&#x20AC;&#x2DC;n eggs salads, pressed hot sandwiches seasonal chef offerings traditional or gluten free

solacafe.com 290 W. Kagy Blvd.

2014

406.922.SOLA

DINING UNDER THE BIG SKY

plate Ale Works

50 D I N I N G U N D E R T H E B I G S K Y

2014

Fall

Food & Drink The lines for pumpkin spice lattes are only growing and oven temperatures are turning up for home baking. You’ve guessed it. It’s fall. It’s practically the only time of year we’re allowed to indulge in apple, pumpkin and cinnamon flavored foods, and, oh, do we indulge. Coffee shops and pastry stores have realized our weakness for these fall flavors and have helped our cravings by providing drinks and sweets abundant with the seasonal flare of flavors. Pictured to the right are a New Beginnings Mocha from Leaf and Bean, a homemade curried coconut carrot soup and a homemade vanilla French toast made from Wild Crumb’s wheat loaf and mini baguettes topped with cranberries. On the left are seasonal, gluten-free muffins and cookies from Sola Cafe. Fall has always been a time of food celebration, and perhaps, that’s the reason foods harvested in the fall have continued to be a seasonal staple instead of a year-round occurrence. Pumpkins, for instance, cannot be grown in a greenhouse and take up to 120 days after planting before they are ready to harvest, making them an autumn exclusive. Now is the time to stand in line and buy warm apple ciders, frosted pumpkin bars and cranberry bread pudding, because once autumn draws to an end, most of these foods won’t be around for much longer.

plate Sola Cafe

2014

DINING UNDER THE BIG SKY

LocAL CHEFS SHOWCASE At Harvest Celebration Dinner At a Harvest Celebration dinner prepared by ten renowned Montana chefs, the Western Sustainability Exchange was able to announce its achievement of a Million Milestones and its 20th anniversary. In front of a crowd of 200 people, WSE Executive Director Lill Erickson announced the organization met their milestones by conserving 1,007,559 acres though sustainable agricultural practices and generating $1,129,274 in yearly sales for farmers and ranchers involved with the WSE. The organization also announced the two awards they won this year: the Clarence Burch Award for sustainable practices and the Sustainable Homes Index For Tomorrow award. “Those of you who are raising food, serving it in your restaurants and using it in your food, it’s you who did this,” said WSE Executive Director Lill Erickson. Coming together for good food and good company, the WSE celebrated its achievements at Chico Hot Springs Resort with four appetizer tasting stations, a five-course plated dinner with wine pairings and dessert. “I was pleased with it. All the chefs were top notch and they made first class presentations,” said Rick Woienski, owner of the Montana Wagyu Cattle Company, whose meat was used for the first plated dish of the night: Montana Ale Works Chef Anthony Calkins’s Wagyu Beef Carpaccio with Truffle Marrow Mousse and Pickled Chanterelles. “It’s nice knowing the chef thinks enough of your product that they want to use it in a dish,” Woienski said. In turn, Calkins believes using local product, like the beef he used in his dish, is a perfect example of how he can support the community through his cooking. “This was a great fundraiser for the WSE, and we had a blast doing it,” he said. “It got 52 D I N I N G U N D E R T H E B I G S K Y

2014

all the chefs together and let us showcase our own styles. I got to try something I’ve never done before.” One eye-catching appetizer display was Buck’s T-4 tip-to-tail pork display where eleven varieties of pork were made by Chefs Scott Mechura and Chuck Schommer. “It was a chance to show what Buck’s is about,” said Mechura. Besides the cooking, the opportunity to collaborate with other local chefs was an added bonus. “It was great camaraderie with the chefs. So often we’re leading our own teams in the kitchen. It was really a lot of fun to be in a room of leaders.” With dishes such as a pork belly porchetta, a wagyu beef carpaccio, an heirloom tomato and melon gazpacho and a mixed grill of beef tenderloin and lamb, chefs and bakers were able to showcase their talent at Montana’s sustainability culinary event of the year. Ingredients were local and came from ranches and farms like Lazy SR Ranch, D & D West Greenhouses and Gallatin Valley Botanicals, to name a few. The event helped raise approximately $40,000 for WSE, which will go toward recruiting more ranchers, producers and chefs. The WSE is always looking to have more restaurants commit to using local product on their menus. “The WSE holds people accountable,” said Roth Jordan, a member of the Board of Directors for WSE who organized the event. “If they’re going to claim they’re using local product, they have to be able to prove it. The rancher always has to be able to say, yes, I’m selling them that. It raises awareness for more restaurants using local product. It gets more local product into those kitchens and it makes restaurants want to use more local product.”

Your Bozeman Neighborhood Restaurant since 2005 Emerson Grill North Special Offer Thurs–Sat

Any Pizzette and 2 Glasses of House Wine $20

Full Menu

• Handcrafted Pastas & Local Sustainable Fare • Exceptional Wine & Beer Selections • High-top Seating at the bar Open Thurs–Sat 5pm–close

In the Emerson Grill…

Fourteen local chefs and bakers were able to showcase culinary talent at WSE.

Wine Down wednesdays!

1/2 Price Bottles of Wine

Anthony Calkins and Hunter Durgan Montana Ale Works Betty Shomper and Jessica Wilcox, Livingston Health Care

1/2 Price Pasta

Chuck Schommer, Buck’s T-4

Mon–Thurs 5–6pm

Daniel Wendell, The Food Studio

Open Mon–Thurs 5–9pm Fri–Sat 5–10pm

Erik Trager, Carbon County Steakhouse

Reservations Suggested

Jeremy Berg, Chico Hot Springs Mike Dean, Xanterra, Yellowstone National Park Rob Waltz, The Yellowstone Club Scott Mechura, Buck’s T-4 Todd Christiansen, Hilton Garden Inn Wlady and Shannon Grochowski, La Châtelaine Chocolat Co.

In The Ecce Gallery…

Celebrations and Special Events (Minumum of 10 Guests)

COrner OF Grand & Olive dOwnTOwn BOzeMan (406) 586-5247 • www.emersongrill.com

2014

DINING UNDER THE BIG SKY

A Montana Tradition Since 1976 Take-ouT deli feaTuring our homemade meaTs, salads, desserTs & soups Buffalo, Beef & Elk Sausage • Snack Sticks Jerky • Buffalo Burgers and Steaks • Bratwurst Bacon • Beer and Wine • Huckleberr y Favor ites a n d G i f t B oxe s !

>>> On the way tO the airpOrt Open 7 days a week // Mon - Fri 6:00 a.m. – 7 p.m. // Sat 8 a.m. - 7 p.m. // Sunday 9 a.m.-5 p.m. // 6410 Jackrabbit Lane Belgrade // www.chaletmarket.com 54 406.388.4687 D I N I N G U N D Eor R T1.800.752.1029 H E B I G S K Y 2014

Sushi Bar ♦ Signature Cocktail ♦ Fine Wine List ♦

101 East Main Street ♦ Bozeman, MT 59715 ♦ 406.582.1182 ♦ sweetchilibozeman.com Hours: Monday–Thursday 11am–9pm ♦ Friday & Saturday 11am–9:30pm ♦ Sunday 12pm–9pm

THE AUTHENTIC AMERICAN GRILL. WHERE THE BIG SKY SPIRIT COMES ALIVE THROUGH GENUINE HOSPITALITY AND GREAT FOOD.

Bozeman

105 W. Main Street, Suite B Bozeman, MT 59715 | 406.587.6000

Allow us to host your next important business function, intimate dinner or celebration in our Private Dining Room.

Enjoy our live music series every Friday and Saturday night.

TEDSMONTANAGRILL.COM

2014

DINING UNDER THE BIG SKY

Serving the Gallatin Valley for over 25 Years

Serving 11:30 AM–Close

Lounge • Dining Room • Casino

56 D I N I N G U N D E R

baybarandgrille.com • 587-0484 • 2825 W. main st. T H E B I G S K Y 2014