"Confluence", An Evening With Musical Collective wild UP| [table “” not found /]
|Join us for an evening of exploration of the intersection between the culinary and the performing arts. Executive Chef Scott Mechura and his culinary team are collaborating with wild UP Musical Director Chris Rountree to craft an experience that weaves together music, food, drinks and fun at Buck's T-4 Lodge in Big Sky. Five courses, paired with beverages and accompanied by five unique musical pieces, commingle throughout the evening.|
|Friday, February 2, 2018 6:00 PM|
|Seating is limited, tickets are $125 per person (exclusive of tax and gratuities).|
|Sorry, due to the unique format of this evening's event, we will be unable to accommodate dietary requests or substitutions.|
When reserving tickets, please make your reservation for 10:00 PM (the event actually starts at 6:00), and indicate in the 'notes' that you are coming for the show. This way we will know you are coming for CONFLUENCE, and not a standard dinner reservation. A credit card will be required at time of booking as a guarantee. Actual payment will be taken at the door.
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 right into the park. The River Pavilion is to the right near the playground.
Big Sky Community Park Climbing Boulders: Meet at the Big Sky Community Park near the climbing boulders. From the Meadow Village, head north on Little Coyote Road, go past the Big Sky Chapel and pond and turn right into the park. The climbing boulders are on the left near the skate park.
Tuesday, July 21st, 2015
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.
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.
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 restaurant concept that premiered in December, 2008 to her first standalone restaurant at Disney’s Boardwalk Resort in September, 2009, Cat’s bringing a taste of her culinary influence to both coasts. She is host, along with Curtis Stone, of Around The World in 80 Plates, on Bravo.
With national and local support from industry members, educators, the National Restaurant Association Educational Foundation (NRAEF) and state restaurant association partners, ProStart reaches more than 95,000 students in 1,700 high schools across 47 states. By bringing together the industry and the classroom, ProStart gives students a platform to discover new interests and talents to open doors for fulfilling careers. It happens through a curriculum that includes all facets of the industry, and sets a high standard of excellence for students and the industry.
The National ProStart Invitational is the country’s premier high school competition focused on restaurant management and culinary arts. Annually, 350 student competitors put their skills to the test in front of industry leaders, NRAEF Trustees, state restaurant associations, and family and friends – all with an eye on scholarship to pursue further industry education.
“We are tremendously excited to bring Chef Cora to Big Sky and treat her to Montana hospitality”, said Chuck Schommer, Buck’s Owner/F&B Director. “Her dedication and commitment to education and her passion for teaching families healthy eating habits at home make her an excellent role model for these aspiring chefs”. Schommer has been a mentor to the Belgrade ProStart program since 2007, and has helped them win four consecutive state competitions. Schommer, a mainstay of the Montana culinary scene and former guest chef at the James Beard House, has been the culinary force at Big Sky’s renowned Buck’s T-4 for nearly 30 years.
The Belgrade High School ProStart program was started by Family & Consumer Sciences teacher Bev Tompers. Since instituting the program in 2007, Tompers, Schommer and mentor Debbie Finkbeiner of Belgrade’s Black Cat Catering have given over 100 aspiring culinary professionals a head start in their careers. Many are working in the industry today.
In addition to the black box competition, the evening will feature a live and silent auction. Hors D’oeuvres will be served at 6:00 and the competition begins at 7:00. Tickets are $20 and are available at Buck’s T-4.
Bon Jovi. Bubbles. Spiked Punch. Disco Balls. Sparkly streamers. And lots and lots of pie. 80s prom? Nope, just the 30th Annual Ophir School Council Pie Auction.
On Saturday, February 20th Buck’s T-4 hosted the annual pie auction for the first time since its inaugural year. The event raised a whopping $35,000, despite the current economic times and had over 200 people in attendance. Our community really knows how to rally together, go Big Sky!
While the event had all the traditional elements—raffle, silent auction and live pie auction—the organizers also added a high school prom theme. I don’t think I’ve ever seen the Montana Room at Buck’s T-4 look so spectacular; what, with all the silver and blue streamers, twinkle lights, sparkling stars, balloons galore, and of course patrons dressed from head to toe in prom regalia.
The big three at Buck’s, Mike Scholz, Chuck Schommer and Dave O’Connor were happy to see the event return to their venue and eager to help make the night a huge success. The night before I caught Chuck, Food and Beverage Director at Buck’s, preparing Jell-O shots and testing out different punch recipes (spiked, of course) to be served at the prom. The evening’s appetizers were reminiscent of school lunches with Executive Chef Todd Christensen coming up with some new twists to old favorites—grilled cheese with brie, bacon and apples, five cheese macaroni, and grilled baloney sliders with caramelized onions.
The icing on the cake was the variety of prom attire. At least three decades worth of fashion faux pas were represented—70s, 80s, and 90s—as well as some of the more stereotypical points of high school fashion. A cute couple had an early dinner at the bar dressed in classic nerd ensembles, complete with pocket protectors and thick-rimmed black glasses sporting a classic band of white tape wrapped around the center. Others were dressed to the nines in heels and dresses that never have the opportunity to make it out of the closet. The Montana Room easily doubled as a set for Sixteen Candles or Pretty in Pink.
Pies and cakes of all tastes and proportions were donated for bidding. Lauren Hafer of Buck’s T-4 created a lush butter cream cake in the shape of a flying pink elephant. The Yellowstone Club donated four different creations, one of which was a set of four pies representing the first four letters of the alphabet. A local created a beautiful cake in the shape of a handbag with an O for Ophir as the monogram. I saw two beautiful creations from Big Sky resort, one an elaborate half dome with a marble print, and the other, fresh raspberry tarts adorned with fresh magenta orchids. All the pie bidding raised a total of $4,910.
The pie auction has grown from its simple origins into the biggest yearly fundraiser for Ophir Schools. The money raised is vital to supporting the ski and swim programs, field trips, classroom supplies and much, much more. Many community members and businesses donated pies, items for auction and raffle as well as their time putting the event together. Buck’s T-4 donated use of the Montana room, labor and linen costs and also 10% of the total bill of guests dining in the main dining room as well as $1 for each person eating in the pub between the hours of 5 and 6pm that night.
There was only one minor hitch through out the whole event—a late night pie fatality in Buck’s T-4 parking lot. Two happy winners were in the process of escorting a delicious strawberry shortcake style cake to their vehicle when to their dismay they lost control and the pie was lost to the pavement. Those of us left at Buck’s rushed to the scene of the accident and found the two women making the most of the situation. After all you can’t let a good pie go to waste. I did what any Good Samaritan would do and grabbed a fork.