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Kitchen & Cuisine

Promising Spring Fishing Reports Means Hungry Anglers at the Bighorn River Lodge

The days are starting to get a little longer and we are all eagerly awaiting the 2017 fishing season at the Bighorn River Lodge. I’m super excited to return for my fourth season as Executive Chef and have been working diligently over the last few months to come up with new ideas and recipes to help make this upcoming season that much more fun for all of our visiting anglers.  Restaurants and food service are notorious for having a lot of turnover, this year I'm excited to have my full staff returning! Nothing like having a strong, cohesive team to lean on!

I want to take this opportunity to express my appreciation to all of my returning staff. Your hard work and dedication to the lodge and for making my life and position here that much better.  Your efforts and our determination to ensure that all of our guests enjoy a truly exceptional dining experience is what helps to make the entire Bighorn River Lodge experience so special. Thank you, Dave, Julia, and Brenden for all that you do and I can’t wait to get back into the kitchen with all of you.  Cheers!

Friday, 22 July 2016 00:00

EAT. SLEEP, FISH Part 1

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EAT

We are extremely excited to have Shawn Smith our Chef back for a third year.  Shawn worked here at the Bighorn River Lodge for two years, took a sabatical for one year in Salt Lake, and has returned with a new and spectacular assemblage of dishes that are receiving rave review from our clients.  We are consistantly told that the dishes Shawn prepares are as good or better than the best restaurants in cities like San Francisco, Seattle, Chicago, and San Diego just to name a few. So I want to feature Shawn and some of his creations because the food experience here at the lodge is a major contributor to the overall experience that our clients are so complimentary about.  Just look at some Trip Advisor comments and you will see what I mean.  

figs

Here is a beautiful pickled nectarine and fig salad with charred raddishes and a whipped ricotta dressing.  The nectarines are pickled in a beer vinegar and the raddishes come from our own garden,  YUM

lamb chop1

Look at this presentation of a roasted rack of lamb, with a romesco sauce and pickled Zursun beans.  The lamb chop is pan roasted and butter basted and the beans, which are heirloom Christamas limas from Zursun beans in Idaho, have been marinated in sherry vinegar, olive oil and herbs.  Both of these courses are Shawn's own creations and I am constatly amazed at what he always suprises us with.  He just has a huge talent for creating something new and mouthwatering all the time.  

 

Monday, 20 May 2013 00:00

Planting a seed...

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Summer is right around the corner for us here on the Bighorn and to us chefs that means we're getting ready to sample natures bounty of fresh fruits and vegetables.  Fortunately for us and with the help of the entire staff at the lodge, we've got our own seeds germinating in the greenhouse and we're starting to see lots of progress!  Rick has been hard at work creating planter boxes and a large area on the grounds so that we can be somewhat self sufficient and provide our guest with fresh produce that's as local and organic as it gets...from a plot a few hundred yards from the front door of the lodge!  We've planted all our own herbs, tomatoes, carrots, squash, pumpkin, eggplant, and much more.  Thank you to everyone for all the help getting this dream going and to mypatriotsupply.com for setting us up with heirloom, non gmo seeds!  We'll keep you posted on our gardens progress!

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