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.
Apparently lots of people have found their park. Coinciding with the recent marketing campaign “Find Your Park”to promote the 100 year anniversary of the National Park Service, visitation at Yellowstone National Park has jumped nearly 15 percent so far this year. Visitation for the first five months of the year increased 14.65 percent over the same period last year, according to a park press release. Visitation in May increased by 15 percent over last May. All of the park’s five entrances showed an increase in vehicles for the month of May compared to May 2015. The West Entrance recorded the largest increase in May, with 33,927 more vehicles than May 2015. The most striking increase in vehicle traffic this month was with buses. There were 48 percent more buses (594 vehicles) this May compared with May 2015. “While many factors could be at play, park managers point to the National Park Service’s Centennial year, marketing and tourism promotions by the states of Montana and Wyoming, and lower gas prices as influences in the record number of visits to Yellowstone so far this year,” the press release states.
Buck’s Is Now Open The restaurant at Buck’s T-4 Lodge opened for nightly dinner service May 27. Our new summer menu features old favorites, along with some new twists. We’ll soon be offering Patio dining so you can enjoy the beautiful weather while dining outside. This summer we will also be featuring “Whiskey Wednesdays”, where you can meet with representatives from Montana’s booming distilling culture and sample their creations. We are excited to announce a new partnership with SeatMe, an online dinner reservations platform that enables you to make a confirmed dinner reservation with just a few clicks. Reservations can be made at our dining web site. You can always call the restaurant directly at 406-993-5222. Contact Dining Room Manager Jeremiah Dawson and let us know what you think!
Thanks for a great season! While we always offer our full hot breakfast, included in all room rates, to hotel guests, the restaurant at Buck’s T-4 will close for dinner service from April 10-May 26. We’re hard at work developing some cool new items for the summer menu. Keep an eye on our Facebook page for previews and tasting opportunities. For group catering inquiries during this time, please contact Valerie Edwards at 406-581-3330. The office can always be reached at 406-995-4111. See You This Summer!
Chef Scott Mechura with Governor Bullock On the road again with the Buck’s team Buck’s Chef (Scott) and Owner (Chuck) were invited for the second time to Washington D.C. for the Democratic Governor’s Conference, and to help raise awareness for No Kid Hungry and Share Our Strength. By Chef Scott Mechura A chef’s day to day grind can often get monotonous. We create and prepare great food and experiences, but one of the most important factors to our repertoire is consistency. That consistency can at times get shrouded in boredom. But once in a while, you get to be a part of something that turns all of the minutia upside down. About two weeks ago I attended the DGA conference in Washington DC along with Chuck, one of our owners, and Valerie Edwards, our Director of Sales and Marketing. For Chuck and I, it was a return visit, as we were fortunate enough to be invited back for a second consecutive year. I say fortunate because they only invite 10 chefs from Democratic states, and rarely ever invite a chef a second time. I say fortunate because while this is in fact a democratic event, the platform for this particular event is Share…
Jeremiah Dawson to Manage Historic Big Sky Restaurant Big Sky, MT, February 22, 2016– Big Sky’s historic Buck’s T-4 Lodge owners Chuck Schommer and David O’Connor are pleased to announce the addition of Jeremiah Dawson to their senior leadership team. “We are proud to bring Jeremiah to the Big Sky community, and excited to add his skills and experience to our team”, said Co-Owner and Director of Food and Beverage Chuck Schommer. Jeremiah grew up in Big Timber, MT before pursuing his education in hospitality and the culinary arts at Johnson & Wales in Denver. He spent several years honing his management skills in country club settings in Denver and Lincoln, NE before returning to Montana. He earned both his Associate’s Degree in Culinary Arts and Bachelor’s in Resort Food & Beverage Management from Johnson & Wales. Jeremiah joins Buck’s T-4 as Dining Room Manager. His responsibilities will include coordinating all aspects of the service experience at Buck’s, as well as reservations, training and hiring for the nationally-recognized restaurant. He can usually be found greeting guests in the evenings in Buck’s newly completed restaurant entrance. He can be reached at 406-993-5222, or [email protected] Buck’s T-4 Lodge is known throughout Montana…
The following interview was made possible by the NW Tastemaker, a culinary travel publication forthcoming from Northwest Travel Magazine. To read more interviews with the best chefs in the Pacific Northwest, visit Northwest Travel Magazine and TableTalkNorthwest.com. With a history dating back to 1946, Bucks T-4 Lodge is one of the most famous dining options is Montana, and the historic restaurant is known for preparing local game, such as antelope and bison, using traditional European cooking techniques. Think Cast Iron Seared Red Deer Loin with maple gratin, foraged mushroom conserva and apple jam, and Southwest Montana Raised Rainbow Trout with oyster mushrooms, creamed kale, red quinoa and lemon-sage olive oil. In addition to these game-centric dishes, Bucks T-4 Lodge also serves a host of burgers, quesadillas, and, even, bahn mi. With a history dating back to 1946, Bucks T-4 Lodge is one of the most famous dining options is Montana, and the historic restaurant is known for preparing local game, such as antelope and bison, using traditional European cooking techniques. Think Cast Iron Seared Red Deer Loin with maple gratin, foraged mushroom conserva and apple jam, and Southwest Montana Raised Rainbow Trout with oyster mushrooms, creamed kale, red quinoa and lemon-sage olive oil.…
Valerie Edwards, our Director of Sales, was recently recognized for her commitment to excellence and service to her guests by the Montana Lodging & Hospitality Association. The MTLHA awarded Val the 2015 “Montana Hospitality Sales Professional of the Year” at their statewide annual convention in Kalispell. The recipient is selected each year as one who demonstrates not only excellence in their profession, but also for service to the community, civic achievements and other quality traits. The award is voted on by peers in the industry. A recent graduate of the prestigious Leadership Bozeman” program, Valerie embodies the leadership qualities that make us so proud of our management team.
Enter beer, also a fermented beverage using yeast to ferment sugars – in this case malted barley – and water. Once harvested, barley isn’t ready to go the way grapes are. It needs to be malted. Malting begins with soaking the barley in water to germinate the endosperm, then heating and drying it to stop the germination. The final malting step involves the desired roasting time and temperature. Different temperatures and schedules for each variety of barley, the country of origin, and the time of year make for additional variances.
In America, we tend to have a myopic view of food and its origins, but as a nation comprised mostly of non-indigenous people, it stands to reason we have adopted ingredients and cuisines from all over the globe.
But every place tells a similar story about food origins. Here are a few misconceptions: