Big Sky’s Buck’s T-4 Lodge has been presented with the prestigious “Award of Excellence” from Wine Spectator magazine, the only Big Sky restaurant so recognized. Wine Spectator‘s Restaurant Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. To qualify for an award, a wine list must present complete, accurate information, including vintages and appellations for all selections. Complete producer names and correct spellings are mandatory, and the overall presentation of the list is also considered. These wine lists feature a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style. Buck’s has been a recipient of Wine Spectator’s award since 1996. Please join us in congratulating Wine Director Porter Elliot.
Buck’s T-4 is proud to announce the newest member of our leadership team. Big Sky’s Rachel Anderson assumed the reins as Events Coordinator June 1. Rachel will be responsible for planning and execution of all group events at Buck’s. Rachel takes over for Haley Rowland, who is now Buck’s Director of Sales. Raised in Wisconsin, Rachel Anderson obtained an associate degree in marketing from Western Technical College and looked towards moving west. Spending her early twenties exploring, she discovered a passion for the mountains. Her love for snowboarding, hiking and every aspect of mountain culture eventually led her to Southwest Montana. Returning to school at Montana State University, Rachel completed an undergraduate degree in liberal studies. With a diverse background in hospitality, sales and marketing, Rachel is excited to be joining the Buck’s T-4 team as events coordinator and is looking forward to helping create a one-of-kind experience for each and every guest. Off the mountain and out of the office, Rachel enjoys spending time with her boyfriend, Jaritt and dog, Maverick Cedar.
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…
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…
‘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.…
About wild Up wild Up is an experimental classical ensemble. A flexible band of Los Angeles musicians committed to creating visceral, thought-provoking happenings. The group, led by artistic director and conductor Christopher Rountree, unites around the belief that no music is off limits, and that a concert space should be as moving as the music heard in it: small, powerful and unlike anything else. Our projects are meant to bring people together, defy convention and address the need for heart-wrenching, mind-bending experiences.
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