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…
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
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…
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…
Join BSCO and our community partners for free guided hikes and activities all summer long. Where: Trails throughout BSCO’s Community Trail System When: Every Tuesday from July 5 – September 6 Time: 10-11 a.m. Details: Click on the schedule to review hike details then RSVP below Hike and Learn Schedule Meeting Locations and Directions: Hummocks and Uplands Trails: Meet at the Hummocks and Uplands Trailhead. From Town Center, head east on Aspen Leaf Drive, cross a bridge over the river and continue up the road until you see the parking area and trailhead on your left. Ousel Falls Trail: Meet at the Ousel Falls Trailhead. From Town Center, head south on Ousel Falls Road for approximately 2 miles, turn left after Crown Butte Road into trailhead parking area. Crail Ranch Trail: Meet at Historic Crail Ranch. From the Meadow Village head north on Little Coyote Road. Pass the Big Sky Community Park then turn left onto Spotted Elk Road, the ranch will be on your left. Little Willow Way: Meet at the Big Sky Community Park near the River Pavilion. From the Meadow Village, head north on Little Coyote Road, go past the Big Sky Chapel and pond and turn…
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…
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. For years, maître d’ Ben Chekroun at New York City’s Le Bernardin has reined in new servers with his list of 129 cardinal sins of “Monumentally Magnificent Trivialities.” I have distilled my list down to seven sins that can be devastating to your restaurant. By Scott Mechura, Executive Chef Filthy bathrooms. Years ago, I had an uncle who collected classic cars. He took me under his wing and coached me on, among other things, how the previous owner maintained his vehicle. His indicator was how clean the trunk was. Look at the cleanliness of a restaurant’s bathrooms and you will have a pretty accurate indicator of how they run their restaurant. No salt and pepper shakers on tables. As a chef, tables with no salt and pepper shakers are a sign of arrogance. It says you are impervious to mistakes or criticism. Cold food is cold food, but seasoning is subjective. Maybe your guest would prefer more salt than you chose to initially season the dish with.…
In celebration of summer, Big Sky area restaurants work together for an evening of culinary delight. Over fifteen chefs participate, showcasing the best their individual menus have to offer. This is a great opportunity to experience a cross-section of the many talented individuals in the Big Sky area. Local breweries and California wineries are also invited to attend and showcase their products. The annual event is held outside at Big Sky’s historic Buck’s T-4 Lodge in the Gallatin Canyon. Each restaurant offers 2-4 items in “tasting portions”. Prices vary for each item, with an average of $3. Admission is $5 per person. The hours are from 5:00-9:00 PM. Parking is limited, so carpooling is encouraged. Big Sky Food Festival
Join us Wednesdays on the Patio this summer for Whiskey Wednesdays. Representatives from Montana’s and the region’s booming distilling industry will be on hand to talk about their operations and sample their creations. Our Full menu will be offered so you can dine al fresco while sipping on some of Montana’s latest additions to the beverage scene.