For our final week of the winter season, we are offering another installment in our popular Personal Wine Dinner series. Chef Mechura has designed a seasonal menu featuring local items paired with a wine for each course for only $44. Call for reservations at 995-4111, let us know you’re interested in the Personal Wine Dinner. 1st Course Durham Ranch quail, cheddar stone ground grits, maple bacon demi glace. Clairette de Die Sparkling Wine, Carod Freres, Rhone NV 2nd Course Wagyu beef flat iron, fondant potato, grilled asparagus, rich chanterelle mushroom jus. “Firehouse Red” Red Wine, Tamarack Cellars, Columbia Valley 2012 3rd Course Huckleberry cake, huckleberry syrup, chocolate ice cream. Late Harvest Malbec, Susanna Balbo, Argentina 2011 Carod Freres Clairette de Die Clairette brings delicacy and lightness to the wine whereas Muscat gives its typical sweet flavor. The wine displays intense aromas, a refreshing balance of fruit and acidity with peach, orange and white flowers flavors. Clairette de Die is produced with the ancestral dioise method. The grapes are rapidly pressed after the harvest and then placed in vats at low temperatures (replicating the process used by the Voconces in ancient times who kept the jars in the icy waters of […]
It’s a culinary competition that brings together industry and the classroom, as high school students from across Montana put their skills to the test. A total of 37 students from seven high schools across the state put their culinary skills to the test in the annual ProStart Invitational. “ProStart program is juniors and seniors interested in going into the culinary arts kitchen or management side,” explained Sarah Boyer. One competition asks students to prepare a three-course meal. In one hour. Using only two burners. They’re judged on taste, teamwork, safety and sanitation, among other skills. “I have to make sure everyone is doing what they’re supposed to,” said Raschel Helcher, a senior from Drummond High School. Chef and owner of Buck’s T-4 in Big Sky, Chuck Schommer, was one of the judges. “Many have to try out for the team just like in athletics and make the cut,” said Schommer. “Then hours and hours of practice to develop recipes and menu.” Emily Johnson “My part in the competition is to make and decorate the cake,” explained Emily Johnson, a student at Red Lodge High School. “And this is the one I made right here. It’s a white chocolate cake with […]
As seen on TNT & Showtime, Billings native Lukas Seely will appear at Big Sky’s Buck’s T-4 Lodge for an evening of comedy and cuisine. Comedian Lukas Seely will perform a comedy show and conduct a cooking demonstration at Big Sky’s Buck’s T-4 Lodge on March 31, 2015. Seely, from Los Angeles and a Billings native pairs his unique combination of comedy and compelling life stories with the culinary stylings of Chef/Owner Chuck Schommer and Executive Chef Scott Mechura. Lukas will also conduct a limited availability cooking demonstration featuring “Rodeo Ninja Noodles”; the dish he competed with in TNT and one of the evening’s courses.
Chef/owner Chuck Schommer and Executive Chef Scott Mechura of Bucks T-4 Lodge in Big Sky recently returned from the Taste of the Nation event at the Democratic Governors Association event in Washington DC. Chef Schommer was one of 10 chefs selected from around the country to present a dish and to represent Montana. The dish of choice was a Duck Bacon BLT appetizer. We called it a Montana BLT, duck fat fried Wheat Montana crouton, house cured duck bacon, spiced roasted tomato honey jam, petite greens. No Kid Hungry chef champions from around the country participated in the Democratic Governor’s Association Taste of America Gala, preparing gourmet culinary creations while helping to raise awareness about the No Kid Hungry campaign. The tasting-style event will provide Share Our Strength an opportunity to highlight our national No Kid Hungry campaign and dedicated community of No Kid Hungry chefs before the nation’s Democratic Governors and 700 top business leaders from across the country. Along-side the chefs are outstanding No Kid Hungry mixologists presenting signature cocktails. When speaking about the event Chuck said, “Share Our Strength and The No Kid Hungry campaign is a great cause and something I am passionate about. To be selected to work side […]
Chef Andrew Zimmern to Emcee ProStart Fundraiser at Buck’s T-4 Chef Andrew Zimmern is heading to Big Sky to Emcee the Belgrade High School’s culinary competition. The Belgrade team recently won the state ProStart contest and is raising money for their upcoming trip to the ProStart nationals in Minneapolis in May. The contest will take place April 16, 2014 at Big Sky’s Buck’s T-4 Lodge. Students will pair up with professional chefs from the region for a “black box” cooking competition. Teams will have one hour to prepare dishes using a surprise ingredient. Tickets are $50 and can by obtained from the Montana Restaurant Association at 800-388-0236 or any Belgrade ProStart student. Heavy Hors D’Oeuvres will be served at 6:00, the competition begins at 7:00. There will be a live and silent auction. For a very special, more personal experience, a VIP meet and greet reception with Chef Zimmern will be held from 5:00-6:00 with hosted cocktails and hors d’oeuvres. Tickets for this reception and the main event are available for $200 Chef Zimmern appears thanks to a generous donation from the Rapier Family Foundation With national and local support from industry members, educators, the National Restaurant Association Educational Foundation (NRAEF) and state restaurant association partners, […]
Wouldn’t it be nice if the Beach Boys were coming to Montana Then Big Sky wouldn’t have to wait so long From explorebigsky.com The boys of summer are in fact booked to play the Big Sky Town Center this summer, in a July 3 fundraiser for Morningstar Learning Center. “It’s going to be a great time,” said Morningstar board member Tracy Jacobson, adding she thinks the show will draw fans from around Southwest Montana. With a beach theme, the concert will be oriented around families, she added, with free admission for children under 12. The fundraiser is part of an effort by Morningstar to raise $100,000 to match a donation from the Rapier Family Foundation contingent on the learning center doing just that. The money would go toward paying off the rest of the principal balance on Morningstar’s mortgage. The idea to bring the Beach Boys was Kym Rapier’s, who is a longtime Beach Boys fan. There will be 3,000 tickets available – they go on sale May 1 on ticketriver.com. Vootie Productions, which does all of the Yellowstone Club’s shows, plus the Red Ants Pants Festival and the Targhee Bluegrass Festival, is producing the concert.
Accomplished Chef and Television Personality Joins Local Chefs for High School Culinary Competition. Sponsored by The Rapier Family Foundation. Chef Cat Cora is heading to Big Sky to judge the Belgrade High School’s culinary competition. The Belgrade team recently won the state ProStart contest and is raising money for their upcoming trip to the ProStart nationals in Baltimore in April. The contest will take place April 11, 2013 at Big Sky’s Buck’s T-4 Lodge. Students will pair up with professional chefs from the region for a “black box” cooking competition. Teams will have one hour to prepare dishes using a surprise ingredient. Tickets are $20 and can by obtained from Buck’s T-4 at 995-4111 or any Belgrade ProStart student. On and off-screen, Chef Cat Cora continues to make a lasting impression on the culinary community. Her food aspirations began at an early age, and by 15, she developed a business plan for her own restaurant. In 2005, she made television history on Food Network’s Iron Chef America as the first and only female Iron Chef, and in 2006, Bon Appetit named her Executive Chef and bestowed her with their Teacher of the Year award. From partnering with Macy’s for a new […]