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Buck’s Wine Program Recently Featured by Montana’s Yellowstone Country

THE PEOPLE OF YELLOWSTONE COUNTRY: DAVID O’CONNOR, BUCK’S T-4 Posted on May 11, 2018 by Kali Gillette Yellowstone Country is a hidden wine destination, full of people who love good food and good wine. Across the region, you’ll find wine lists that rival the best, all paired with amazing local cuisine. We sat down with David O’Connor, co-owner and general manager of Buck’s T-4 Lodge & Restaurant in Big Sky, to get his thoughts on what makes a good wine list. “What’s unique about Yellowstone Country,” O’Connor begins, “is that many winemakers enjoy coming here, so they make their wines available in this area. Combine that with a wine community that is savvy enough to take advantage, and it makes for some unique and well-rounded lists. With people coming to visit from all over the world, many are pleasantly surprised to find selections they can’t get in their hometown.” YC: In your view, what does a great wine program look like? DOC: Anyone can assemble a huge list of hundreds of wines if they have the budget and storage to do so, but that does not necessarily make a great list. My favorite wine lists are those that demonstrate a…

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Charcuterie Class with Chef Brian Polcyn

This June, we are offering a very special opportunity to learn the finer skills of charcuterie and whole hog butchery from one of the industry’s most renowned experts. Chuck and Scott learned just how much Chef Brian Polcyn has to teach when they traveled to Dallas to take this very class. Both Chuck and Scott are quite well versed in the ancient art of smoking and curing meats in their own right, but they recognized a true master when they saw one. They found the class to be eye-opening, bringing back skills and techniques we now use in the kitchen every day. They began the process of bringing Chef Polcyn to Montana. If you are serious about learning and practicing better charcuterie, don’t miss this opportunity to learn from one of the best in the country. Over the course of 2 days, Chef Brian will butcher a whole heritage breed hog, demonstrating European seam butchery techniques and making 8-10 recipes each day. Attendees will learn fresh sausage, pate, and terrine making, proper curing and smoking techniques, and receive an in depth education on the intricacies of dry curing and the importance of heritage breed pigs for Charcuterie. The two-day class…

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Buck’s Culinary Team Helps Guide ProStart Students to National Competition

‘The future of our industry’: High school students take part in cooking competition at Missoula College KOLBY KICKINGWOMAN For the Missoulian Mar 4, 2018  Chefs talk among themselves and judge the presentation and taste of food prepared by a competing team at the Montana ProStart Invitational culinary art competition on Sunday. The sweet aroma of bacon and perfectly cooked steak pierced the nostrils on the third floor of the new Missoula College building on East Broadway on Sunday. Seven high schools from around the state sent teams to compete in the Montana ProStart Invitational: A Cooking and Business Competition. ProStart is a two-year high school program developed by the National Restaurant Association Education Foundation that teaches students about the culinary and management sides of the restaurant business.   The program began in the state in 2007 and currently there are 17 schools across Montana that teach the ProStart curriculum and the program is trying to add schools yearly. ProStart Programs Manager Megan Jessee said it’s important for the kids to work with industry professionals in the classroom, like Executive Chef Scott Mechura, who works at Buck’s T-4 Lodge and Restaurant in Big Sky and mentors students at Belgrade High School.…

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Rodney Strong Wine Dinner March 8

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Explore Big Sky Recently Featured Buck’s Owners Chuck and David

MAKING IT IN BIG SKY: BUCK’S T-4 LODGE POSTED BY: SARAH GIANELLI — DECEMBER 27, 2017 The owners of Buck’s T-4 Lodge, Chuck Schommer (left) and David O’Connor, share secrets to their business’ success and discuss the obstacles facing small businesses in Big Sky. PHOTO BY AMANDA EGGERT By Sarah Gianelli EBS Associate Editor BIG SKY – Buck’s T-4 Lodge has been a Big Sky tradition for 61 years. Co-owners David O’Connor and Chuck Schommer have a history with Buck’s that long pre-dates their official partnership in the business in 2009. Since then, they have stayed true to the establishment’s roadhouse roots while continuing to elevate the standards of the guest experience. A rustic elegance extends to the carefully conceived menu, the accommodations and the casual, yet professional service, attracting tourists and locals alike. As part of this ongoing series, O’Connor shared his thoughts with EBS on the reasoning behind their success and longevity as a Big Sky small business. Explore Big Sky: What has been the key to your success? David O’Connor: Buck’s has always been known for consistency and authenticity. We have been a family-owned business—with one short gap—since our 1946 inception, and that brings a certain warmth…

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3 Courses, 3 Wines, $49

Experience A Full-Course Wine Dinner at Your Table. Nightly Until October 7. This week marks the next in the series of prix fixe wine dinners we’re offering nightly until October 7. Three courses, three wines, $49. Sous Chef Jake Irwin has crafted a seasonally-inspired menu this week, and Porter has chosen a unique selection of wines to match each course, so come in and see what we’re up to. Reserve online, or call 993-5222 for reservations and let us know you are interested in the Personal Wine Dinner. Saturday, October 7 will be our final night for dining until Thanksgiving. BOOK A TABLE FIRST COURSE Walleye Provençal with butter, caper, garlic, olive & roasted pepper, herb roasted babyhasselback potato & sweet pea coulis.   Vouvray, Champalou, Loire Valley, 2014 SECOND COURSE Rabbit Coq Au Vin with wild northern mushroom forestier, Montana green gage plum,celery root & roasted tri-color baby carrots.   Syrah, Qupe, Santa Barbara, 2012 THIRD COURSE Grilled Elk Loin Chop with seared foie gras, sunny side up quail egg, wild Montanagooseberry & Yorkshire pudding.   Red Table Wine, Saviah Cellars “Big Sky Cuvee”, Columbia Valley, 2014

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Restaurant Closed For Season October 8

The restaurant at Buck’s T-4 will be closed for the Fall October 8-November 22. Our full hot breakfast, complimentary for hotel guests, remains open daily 6:00-9:00 AM. See you this winter!

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Big Sky Makes The New York Times

A Ski Resort Grows Under an Expansive Montana Sky By  SARAH MAX, THE NEW YORK TIMES, JAN. 10, 2017 Photo A view of the base at Big Sky Resort in Montana. Summit at Big Sky is the large hotel on the right.CreditJanie Osborne for The New York Times  BIG SKY, Mont. — Stephen Kircher has fond memories of the first time he visited Big Sky Resort, in 1976. A native of Michigan, he traveled to Montana on a reconnaissance mission with his family, the owners of Boyne Resorts. Having passed on opportunities to buy Telluride Ski Resort in Colorado and Jackson Hole Mountain Resort in Wyoming, his father, Everett, was considering adding Big Sky Resort to the company’s growing portfolio. “Big Sky was a far cry from what it is today,” said Mr. Kircher, now 52 and president and chief executive of Boyne Resorts, which his father founded in the 1940s. The resort had four chairlifts, 70,000 skier visits per year and a gravel road from Highway 191 to its base. “There was one direct flight to Bozeman, and that was from Billings,” he added. Even so, the family saw promise in the expansive resort, 40 miles south of Bozeman and about 20 miles north of the west entrance to Yellowstone National Park. “It was a blue…

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Co-Owner David O’Connor Named MLHA Lodging Person of the Year

BUCK’S T-4 CO-OWNER AND BIG SKY CHAMBER OF COMMERCE PRESIDENT DAVID O’CONNOR NAMED MLHA “LODGING PERSON OF THE YEAR” David O’Connor of Buck’s T-4 was awarded the prestigious “Lodging Person of the Year” Award during the Montana Lodging and Hospitality Association’s annual Awards Banquet on October 25, 2016. Presenting the award to David was Steve Wahrlich, the Chair of MLHA. Steve detailed David’s extensive record of achievements and read portions of a nomination letter that stated, “David spent many years working his way up the Buck’s T-4 ladder to its pinnacle; a managing partner. At Buck’s he works tirelessly to both learn more from the constantly growing world of Montana tourism, and contributing  his knowledge and experiences back to the hospitality and tourism industry selflessly throughout the state of Montana. David’s passion for tourism is immediately evident the moment you sit down with him. His efforts are unmatched in his participation in several organizations; both in our community as well as around the state. He also possesses a relentless desire to learn how to better promote and provide great service to the endless supply of visitors.” David is the current president of the Big Sky Chamber of Commerce and is the former president…

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Amuse-Bouche: Decoding Restaurant Language

Amuse-bouche refers to an appetizer, and by French translation means, “to entertain the mouth.” It offers a glimpse into what you should expect from a meal. Also it’s free, compliments of the chef.         “Walking in, one red deer mid, one mister, two all day; one ribeye, stepped on; one chicken, naked; one trout reg; one trout with walleye prep, two all day; and all this is on the fly so let’s knock it out.” While the above sentence may read like nonsensical gibberish to most, this is how cooks communicate with each other on a regular basis. Notice the difference in length between the previous paragraph and the following translation: “There is a new ticket printing right now, and it has two red deer steaks total. One is prepared medium, the other one is prepared medium rare. Next is one rib eye prepared well done. After that, one chicken dish prepared with no sauce. And finally, two trout dishes, one prepared normal, and the other prepared with all the accompaniments that would normally go on the walleye dish. And because the ticket is late coming in, we are already behind so let’s try and get it…

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