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Buck’s Returns to Washington D.C. for the Democratic Governor’s Conference

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…

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Crabapple Picking in the Gallatin Valley Autumn

Just about 5 years ago to the date, I attended a jam and jelly making class, put on by Blue Chair Fruit‘s Rachel Saunders.  This class changed my life forever (Kris describes it as “possessed”).  That fall, I purchased a freezer full of local fruit while in season. I made jams, jellies, marmalades, butters, sauces–you name it. Every waking moment I was thinking about what I could put in a jar next. Every day off all winter long our house smelled just like grandma’s on a Sunday. So fast forward. I finally realized I missed one important part of Rachel Saunders’ class.  Rachel preached “pick what is in season and process it when it is in its prime and ripe”.  So now I try to pick and process as much as possible while fresh.  Ok, I still have fruit that I freeze, but let’s face it, “in-season” tends to happen all at once in Montana. Here is a recent foraging excursion Kris and I went on two weeks ago, and the fruits of our labor.   The trees were loaded this year, and in no time at all we had 25 lbs of tart little crab apples. Now starts the discussion about what to make? I am…

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Buck’s Staff Visits Local Farms

In May Buck’s staff toured local farms that help provide food for our tables….. Traveling to warmer climates, hiking for the last secret skiing stashes, hitting the spring white water, fly fishing, and dusting off the golf clubs. These are all activities most Big Sky locals eagerly participate in as our busy seasons come to a close. But if you are a part of the Buck’s team you also take field trips. Field trips to some of the many farmers and ranchers that supply Buck’s with much of its quality products. Today the Buck’s team took a field trip day in which they made several stops: First, a trip to pick up our latest batch of fresh local honey with honeycomb. Next we paid a visit to a local gardener who will be supplying them with produce specifically grown for Buck’s. Then it was off to the Lazy SR Ranch in Wilsall to see where some of our beef, pork, and chickens come from. Lastly the team drove down to Chico Hot Springs to see their expansive garden in hopes Buck’s could take some pointers when they build one of their own in the near future. It is the camaraderie…

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Chef and Owner Chuck Schommer Judges Culinary Competition

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…

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Comedian Lukas Seely to Perform in Dinner Show March 31, 2015

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.

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Chuck and Scott Represent Montana in Washington DC

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…

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We’ve just launched an updated website. Please check back here for news and events on Big Sky dining, lodging, and activities.

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Chef Andrew Zimmern to Emcee ProStart Fundraiser at Buck’s T-4

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,…

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The Beach Boys Come To Big Sky

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.

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Chef Cat Cora to Appear as Judge for Belgrade ProStart Fundraiser at Big Sky’s Buck’s T-4 Lodge

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…

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