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“Confluence”, An Evening With Musical Collective wild UP

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.

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Interview with Executive Chef Scott Mechura

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.…

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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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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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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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Buck’s T-4 Restaurant Reopens for the Summer: Taste the New Menu

I can’t believe that it’s already June, the off-season over and Buck’s T-4 is reopening its restaurant doors tonight. The weather is still wet and spring like but our reward for enduring all the moisture is our own chlorophyll infused oasis. It’s so green, you’re afraid it might rub off on you. We’ve spent the past week at Buck’s in high gear preparing for what is sure to be an exciting summer season.  From planting flowerbeds to spring cleaning we’re ready to go. The highlight of this week for myself and the rest of the serving staff was definitely the menu tasting. Chef Todd Christensen and Food and Beverage Director Chuck Schommer were busy this spring coming up with a truly exceptional summer menu appealing to a wide variety of tastes and palettes. The new menu holds true to Buck’s T-4’s history of catering to both the wild game and steak enthusiast, as well as those desiring something a bit lighter or just plain good comfort food. Of course, we still have our famous New Zealand Red Deer served with port wine butter sauce (liquid heaven) but we’ve created a summer inspired pheasant dish, added coffee crusted Montana elk, and…

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Events | Summer Menu is Here, Doors Open Tonight

We’re back! Yep, it’s that time again, where we wow you with new summer creations and bring back old favorites that fit the warm weather and long sunny days ahead of us (they’re right around the corner, I’m sure). Back after huge success last year, is our Summer Salad– yellow and red watermelon, fresh arugula, red onion and cotija cheese neatly arrayed with a knockout citrus ginger vinaigrette. A new item that is sure to strike your fancy is Green Eggs and Ham. Yep, we’ve made a breakfast sandwich for dinner and it has to be the dish I am most excited to eat all summer long. With Dr. Seuss as inspiration this killer open face sandwich is made with a slice of thick sourdough bread, house smoked Cajun Tasso ham, melted Swiss, wild baby arugula, sliced tomato and topped off with a pesto friend egg. Please feel free to quote Geisel as you’re enjoying this dish because it’s so good you could eat it on a train, you could it in the rain. Buck’s restaurant is open daily starting tonight from 5pm-10pm. Bar open late and don’t even get me started on the new cocktails Lauren and Anna have…

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Prime Rib Every Friday for the Rest of the Summer

By popular demand, Buck’s is featuring prime rib every Friday night. Slow-roasted, juicy and flavorful, we’ll have it until it runs out. Accompanied by hand-smashed potatoes, fresh vegetables and Joe Mama’s famous popovers with honey butter. Hungry yet?

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