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Experience a Big Sky summer

Summertime, and the Big Sky living is easy, making it the perfect time to explore and experience Montana. A visit to Big Sky will provide you and your family with many adventures and memories that you’re sure to remember for a lifetime.  Divided into three areas, Canyon, Meadow and Mountain, Big Sky offers an abundance of outdoor recreation and events during the summertime months. Check out Buck’s local recommendations for each area, and keep up to date on all the local events with the Visit Big Sky events calendar. Canyon Located near the entrance to Big Sky, the Gallatin Canyon is your gateway to Yellowstone National Park. Endless recreation, historic Big Sky establishments like Buck’s T-4, and only a short drive to the West Entrance of Yellowstone, where else would you rather be? Hike– Whether a novice or advanced hiker, Big Sky offers remarkable hiking trails for adventurers of all levels. Some of our favorites include Porcupine Creek, Storm Castle and Lava Lake, amongst many others. Find the perfect trail for you and your fellow adventurers here. Oh, and don’t forget your bear spray!    Whitewater Raft– Geyser Whitewater Expeditions, conveniently located next door to Buck’s T-4, and Montana Whitewater Rafting…

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Shoulder-Season Guide to Enjoying Big Sky

Well the snow is melting, and the town has started to slow down… what a great time to come enjoy Big Sky like a local.  Things to do Around Town  With a slower pace it’s a perfect time to explore the places you may have missed.  Brewery tour-Visit the two breweries in town, Lone Peak & Beehive Basin . Head to Lone Peak for a lunch beer and finish off at Beehive for a card game or good old-fashioned cribbage match and stay for three of their tasty beers. Catch a Show-Did you know there is a cinema in town center? At Lone Peak Cinema watch the latest hits in their comfy leather seats with your favorite adult beverage.   Trivia-Come back to the cinema each Friday for TRIVA at its finest. Grab your crew, pick a good team name, & hope that you have spread your knowledge far & wide.  BINGO-Tuesday at the Gallatin Riverhouse Grill, supporting our local American Legion Post 99. The BINGO game starts at 6:15pm but go early and get a bite and beverage. All the proceeds go towards supporting our community and scholarships for our local youth.  Fly Fish- Big Sky, Montana is surrounded by blue ribbon trout fishing, with…

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Amuse Bouche: A Brief History of Beer from Executive Chef Scott Mechura

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.

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Amuse Bouche: Our Culinary Roots from Executive Chef Scott Mechura

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:

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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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Amuse-Bouche: Is Gluten Free A Trend? from Executive Chef Scott Mechura

I see food trends come and go, and in chefs’ circles we often try to predict how long a particular trend will last. We usually all agree: not very long. And we’re usually right.

The gluten-free diet seems to be front and center as the current haute food trend. As a chef, I initially believed it to be just that, a trend. But maybe now it’s time to eat crow.

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Amuse-Bouche: The Latest Bite from Executive Chef Scott Mechura

In America, we tend to have a myopic view of food and its origins, but as a nation that is comprised of many non-indigenous people, it stands to reason we have adopted ingredients and cuisines from all over the globe. Even right here at home, Native American diets, like most peoples, varied regionally, but three ingredients (affectionately know as the “three sisters”, remained staples throughout the entire future United States: Squashes, beans, and corn (corn and it’s history is worthy of a whole entire conversation on its own). But every continent tells a similar story…

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