Food Mantra

"Life is really simple, but we insist on making it complicated."

― Confucius



In a globally connected world, it is tempting to cook with any of the endless ingredients available year around. It creates a global community that expects to have all options available to them whenever they want it. 


The hardest thing in this world is to simplify. It is so easy to fall into the trap of giving yourself options just because they exist. The amazing cultural foods of the world were only created because cooks were forced to use what they had available to them geographically as well as seasonally. 


We believe that part of the local food movement means not only using food harvested nearby, but limiting yourself to what your local environment can produce seasonally. This is a hard thing to do in Montana, but doing what is harder builds character and forces ingenuity. 


Whenever we create we ask ourselves if it would be possible to cook this dish 100 years ago in Montana. Keep in mind that electric refrigeration only became available in the late 1920s and before that, preservation methods were limited to root cellars, pickling, as well as smoke and salt curing. 


While beef started to become available in Montana in the 1850s, we focus on proteins that were available to indigineoue people, including elk, venison, bison, grouse, pheasant and trout. During the summer months, we enjoy a bounty of fresh veggies and salads from our gardens but as winter approaches, we focus on hardier greens and root vegetables. We pickle much of our fall harvest to last into the winter months as well. 


We hardly season with anything besides salt and pepper. We do use olive oil a lot, which began to be available to import from early California farmers in the 1890’s but whenever possible, we use butter that we prefer to churn ourselves. 


We do make some exceptions, primarily the use of refrigeration as well as the citrus we use in our homemade huckleberry lemonade and other summer cocktails. In the end, we hope to educate our guests on the concept that more isn't necessarily better and that by limiting ourselves to offerings available to our location and season, we can create some pretty amazing creations. We hope you enjoy them.