Bozeman, MT October 2023

Eight

Opening early Fall!

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Bozeman

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Bozeman

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Welcome fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. We had the pleasure of sitting down with the chef at Campione Roman Kitchen, and learned about what their fall menu will be boasting.—so get your tastebuds ready, you are in for a treat. We also included a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests.

The smells of fall bring memories to my mind of sitting in my mom’s kitchen, and the aroma of cinnamon, apple, pumpkin, chili and soups of any kind brings me right back to her table.

There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.

As always, thanks for reading, and we’ll see you around town!

CITY LIFESTYLE TEAM

@BOZEMANCITYLIFESTYLE

October

2023

EDITORIAL COORDINATOR

Joni Diehl | joni.diehl@citylifestyle.com

MANAGING EDITOR

Mala Shea | mala.shea@citylifestyle.com

CONTRIBUTING WRITERS

Angela Broockerd, Dana Lapinel, Katie Thomas

CONTRIBUTING PHOTOGRAPHER

Janie Jones

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Hunter Richie

LAYOUT DESIGNER Kelsey Ragain

city scene

Where neighbors can see and be seen.

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222 East Main St. Suite 101 Bozeman, MT 59715

P: 406.586.8399 F: 406.587.9452

Tyson.Hunter@Ceterais.com www.hunter-wealth.com

YOUR FUTURE IS OUR BUSINESS

AT 406 PHOTO, WE ARE A VERY DIFFERENT KIND OF PHOTOGRAPHY STUDIO. WE ARE A BOUTIQUE PHOTOGRAPHY STUDIO SPECIALIZING IN PORTRAITS OF FAMILIES, AND WE WORK WITH YOU TO CREATE PHOTOGRAPHIC ARTWORK TO DECORATE YOUR HOME AND PASS ON TO FUTURE GENERATIONS.

AT 406 PHOTO, WE ARE A VERY DIFFERENT KIND OF PHOTOGRAPHY STUDIO. WE ARE A BOUTIQUE PHOTOGRAPHY STUDIO SPECIALIZING IN PORTRAITS OF FAMILIES, AND WE WORK WITH YOU TO CREATE PHOTOGRAPHIC ARTWORK TO DECORATE YOUR HOME AND PASS ON TO FUTURE GENERATIONS.

business monthly

A round-up of exciting news from local businesses.

Bozeman Fall MADE fair

A curated collection of local and regional artists. Purchase a $10 VIP pass for Friday 5pm-8pm or a $5 Early Bird Pass for 9am-10am Saturday to get you in before everyone else. Every year we pick a nonprofit organization from ticket sales to help further their mission. Free entry Saturday 10am-4pm. Please bring a non-perishable food item to help support the Gallatin Valley Food Bank. handmademontana. co m October 6th & 7th at Brick Breeden Fieldhouse.

DogDash Monster Mash 3k

Celebrate the incredible bond we share with our dogs and their companionship, and loyalty. All Animal Shelters across Montana are invited to be involved and local businesses are as well. Help us to reach our goal of becoming a 501c3 nonprofit Dog Sanctuary. October 15th from 11:00am-1:00pm. Story Mill Community Park, Bozeman. DogDash3k.com

Maddy O'Neal at the Rialto

Rich in texture and atmosphere, her roots in funk and soul shine through in a bed of low end frequencies making for a unique environment for future bass and synth design to tie it all together. Maddy’s live performances consist of original compositions, drum pads and an interwoven storyline ranging from down low grimy bangers to shimmery mid tempo vocal bass tracks and head nod disco. October 28th, 9:00pm. rialtobozeman.com

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Montana Fresh Hop Festival

Join us this October 14th, 4:00pm-8:00pm to celebrate the end of the harvest season with the 5th Annual Montana Fresh Hop Festival featuring fresh-hopped beer from over 30 Montana breweries. Gallatin Valley Fairgrounds Barn #1 and #2, 901 N Black Avenue, Bozeman. $25 gets you entry into the Festival with a commemorative tasting glass and unlimited samples, and live bluegrass music. Profits from this event will benefit the Gallatin Valley Land Trust.

Western United States Tour, Bozeman

The 2023-2024 U.S. The African Children’s Choir tour is sure to melt the hearts of audiences with their performance of popular children’s music, traditional spiritual songs and African cultural pieces. The African Children’s Choir is composed of African children, aged 8 to 11 years old, all who come from vulnerable backgrounds. October 6th at 7:00pm, United Methodist Church, 121 S Wilson Avenue, Bozeman.

The Rastrelli Cello Quartet

Committed to tradition, but completely detached from a conventional approach that could only serve as a solid base. The quartet usually meets its audience with a mixture of arrangements of chamber music and orchestral classics, standards of cello literature and popular music, jazz, klezmer, or tango. October 13th at 7:30pm, Ellen Theater, 17 West Main Street, Bozeman. theellen.com

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ARTICLE BY KATIE THOMAS

CAMPIONE ROMAN KITCHEN

PHOTOGRAPHY BY RIO CHANTEL

ALL ARE WELCOME

Scoot over, Olive Garden. Campione Roman Kitchen in Livingston, Montana, has the best pasta this side of the Continental Divide. The sign displaying a laurel leaf beside a boar’s head appeared quietly one August, and word traveled quickly that all foodies must try Campione immediately.

Opened in 2020 by Joshua Adams, Jeffrey Galli and Anthony Sferra, three friends with extensive backgrounds in the restaurant industry, Campione is a one-of-a-kind eatery on the corner of a historic building in downtown Livingston, serving unique, Italian-inspired cuisine to the delight of palates everywhere.

Unless you have a party of one, two, or three, you’ll want to make a reservation. The waiting line for this little slice of heaven has been known to wind around the block. It’s worth it, but if you bring your appetite, you’ll be grateful to get a table promptly.

Upon entering, customers are greeted by the message “In the Service of Others” in mosaic tiles on the floor, a nod to the owners’

commitment to community. On a recent evening, a pair of diners were welcomed personally by Galli and shown to a cozy table next to a vintage record player, delivering some kicky Rolling Stones tunes. Campione is an intimate space, which means everyone sits near the open kitchen framed by spritely plants, piles of books, and a bar with seven stools, where a patron sat chatting with Adams, the head chef.

The meal began with bright-green bottles of Pelligrino and a carafe of the Montepulciano d’Abruzzo, a no-fail red from Tuscany. Then came the house meatballs made with local beef and pork, tangy and true – these tasted like Italy. Next up, the house salad (local arugula, shaved pecorino, lemon, olive oil) and the kale salad (lacinato kale, charred radicchio, cherry tomato, prosciutto, roasted fennel, mint, green goddess dressing), both refreshing and scrumptious.

Selecting main courses was challenging, and the winners were linguine and meatballs – yes, more meatballs – and the exquisite Pasta Del Campioni: fresh pappardelle with roasted mushrooms, charred scallions, kale, pecorino, olive oil, and cracked black pepper. The fungi in this dish were velvety and gently pungent – just the right amount of flavor for someone who keeps trying to like foods she doesn’t usually. The cracked pepper and scallions in oil sauce were al dente and merged perfectly with the cheese and pasta. And the pasta! Dolina Pasta, made in Livingston with local eggs and Montana-grown and -milled wheat, will forever ruin the hard store-bought stuff for you.

We hated to leave, just as Galli started singing along to Last Train to Clarksville, snapping his fingers as he hustled around the corner, but Yellowstone Roasters coffee and dreamy

affogato with Kalispell Kreamery ice cream sent us home happy.

The brilliance behind all this began several years ago when Adams, Galli, and Sferra brought their wealth of restaurant experience together. They share the same philosophy, described by Galli: “Our goal is to serve our community and to provide a gathering point for Livingston. And we want to treat people well who work with us, to cook good food, be authentic to ourselves but not too showy, and take care of people. All are welcome here.”

The food, while billed as Italian, is not intended to be strictly conventional Italian cuisine. Rather, it’s ingredient-driven food with an Italian twist. “We mainly want to cook food from scratch,” Galli explains. “Someone might bring us garlic scapes picked that morning, which we can then use however we feel – and in that way, our food is very translatable to Italian, because using the freshest foods available is Italian.”

Making use of those fresh garlic scapes and other local veggies, legumes, meats, and pastas is also being a champion of the community. “Campione” means “champion”, and “being a champion of Livingston includes working with purveyors from neighboring streets, towns, counties,” says Galli. “It’s a priority of ours to source ingredients locally, because it’s responsible and healthy, but also we want to collaborate with as many local businesses as possible.”

The newest addition to Campione is their brunch service, featuring such goodies as ricotta-stuffed French toast and meatball hash with lots of pecorino. “It’s been really fun; it’s a playful menu and a chance for us to put on some cool stuff that people can come out and celebrate –brunch is a celebratory meal,” declares Galli. Is it the weekend yet? We’ll be right over.

SIMPLISTIC BEAUTY

A CREATIVE, FEEL-GOOD SPACE. THIS HOME GIVES US ALL THE DESIGN FEELS.

ARTICLE DANA LAPINEL

PHOTOGRAPHY LADD FORDE

The homeowners were able to combine textile inspiration from all over the world to create this cozy and eclectic space. Warm red kilim and Persian rugs ground the space and add warmth and texture while the traditional patterns impart a sense of familiarity and timelessness. Indigo-dyed throw pillows add a bohemian flair inspired by African mud clothes and indigo dying techniques of Japan. Indigo has been everywhere lately—maybe because the textiles remind us all of our favorite pair of selvage denim and a soft white T-shirt. The leather knobs on the kitchen cabinets latch perfectly onto the wooden kitchen shelves to complete the natural look of this home.

Now to the bathroom. Not only is there a beautiful open view of the trees with solitary peace, but the room is also decked headto-toe with grayscale marble. If you are afraid to get your feet wet with an all-marble bathroom, maybe cold feet are a concern. Don’t worry—a vintage rug does the trick. Overall, this beautiful space is a real-life Pinterest board that has us inspired to renovate and refine.

OVERALL, THIS BEAUTIFUL SPACE IS A REAL-LIFE PINTEREST BOARD THAT HAS US INSPIRED TO RENOVATE AND REFINE.

SIP, SWIRL, AND SAVOR YOUR WAY THROUGH YOUNTVILLE, THE CULINARY HEART OF NAPA

DESTINATION DELICIOUS

Looking for a once-in-a-lifetime epicurean experience?

Yountville, which is nestled into Napa County with vineyards in every direction, is a treasure trove of foodie greatness at every turn. Here is how to take a bite out of it all.

ARTICLE BY ALISON BAILIN BATZ

RH YOUNTVILLE RESTAURANT

The flashy, splashy RH Yountville is hard to miss as it takes up nearly a full block along Yountville’s ultra-walkable downtown. The Restoration Hardwareowned property is a wine, food, and shopping mecca comprised of five separate experiences—an indoor/ outdoor restaurant with a glass roof surrounded by 100-year-old olive trees and adorned with dramatic crystal chandeliers; a two-story wine-tasting space with its own share of crystal chandeliers and a sleek limestone bar; a limited-production wine center; an espresso bar; and a boutique design gallery grander in scale than even its ever-so-lavish sister property at the Scottsdale Quarter in Scottsdale.

Award-winning chef Brendan Sodikoff leads the kitchen, sourcing seasonal ingredients from nearby farms and using them as inspiration for both whimsical, shareable, and New American fare, as well as twists on comfort-food classics. His team allows vegetables to shine right along with proteins, making it the perfect place for all diets. There are at least 40 wines by the glass on the menu at any given time, many from neighboring wineries. The expertly trained staff has pairing suggestions—be they wine, craft beer, or craft cocktails—for each dish, offering recommendations based on guests’ palates and preferences over trends and their personal tastes. RH.com/yountville/restaurant

TASTING ROOM TREATS

Yountville’s many wineries and vineyards toss out tradition—bellying up to a bar for a flight of wine with crackers to cleanse the palate or a basic meat and cheese board—in favor of interactive foodie fun when it comes to its tastings.

Handwritten Wines , for example, offers a Breadand-Butter Experience. During the 90-minute seated event, guests can enjoy white truffle potato chips and Bouchon Bakery baguettes, along with multiple mouthwatering artisan butters. The butters are handmade to complement five of the winery’s most awarded varietals that are made on the Napa Valley hillside and most coveted vineyard blocks. HandWrittenWines.com

Priest Ranch , which is next door to Handwritten, boasts a Bacon and Wine Tasting. A must if you love meat and wine, the 90-minute experience marries four wines with its own bacon, each of which has been flavored with everything from honey to harissa to Italian herbs to bring out distinct notes in the wine. PriestRanchWines.com

Silver Trident Winery, across the two-lane street from Priest Ranch and Handwritten—so a one-minute walk— is home to what it calls the Potato Chip Extravaganza. True to its name, those who book this crunch-tastic tasting are treated to five types of potato chips, each sourced from a small producer. Each chip comes with a glass of wine to accompany it. The combination will take your taste buds on a magical mystery tour of flavor. SilverTridentWinery.com

JCB Tasting Salon , approximately 300 feet from Silver Trident, is home to a Caviar and Sparkling Wine Pairing. This dive into the ultimate in decadence pairs four high-end sparkling wines with four distinct artisanal caviars. Prepare for bubbly effervescence and over-the-top indulgence. JCBcollection.com

Chandon is nearly a mile from the others, but well worth the three-minute drive. During its ambitious Epicurean Experience, chef Juan Cabrera highlights the beauty of bubbles by pairing his favorites with five precisely plated works of culinary art. Chandon.com

Baldacci Family Vineyards sits at the intersection of Yountville and Stag’s Leap, and its Perfect Pairings program is just that. The nibble-heavy experience explores the science of how wine and food amplify each other, and even offers suggestions of what to pair with your personal favorite bites and sips.

BaldacciVineyards.com

RH Yountville. Photo courtesy RH Yountville

Potato Chip Pairing at Silver Trident Winery

ROMANTIC RESORT RESTAURANTS

As one might imagine, all the accommodations in the region drip luxury, but Hotel Yountville, Bardessono Hotel and Spa, and North Block Hotel stand out, thanks in great part to their dining options.

Hotel Yountville , just steps from more than a dozen tasting rooms and boutiques and built using river rocks from the nearby Napa River, has elegance to spare—and that extends to Heritage Oak, its signature eatery. Guests in the know always arrive prior to their reservations for killer craft cocktails (and adult popsicles!) at the Y Bar before being seated for elevated comfort food infused with wine country sophistication. HotelYountville.com

Bardessono Hotel and Spa is approximately two blocks from Hotel Yountville. The striking, sprawling LEED Platinum Certified property, situated within its own vineyard, is committed to providing a lavish experience for guests and diners within a sustainable environment. Its world-renowned Lucy Restaurant & Bar—named for the Bardessono family’s matriarch—serves up craveable farm-to-fork dishes with global flair, using ingredients from the hotel’s orchards, on-site certified organic farming garden, and similarly minded farms and purveyors across the region. Bonus: The dog-friendly restaurant also has a menu for pups. Bardessono.com

North Block Hotel, which is nearly next door to RH Yountville, features all things wood-fired and wonderful at its primarily al fresco Restaurant at North Block. Beyond the gorgeous grilled main dishes, North Block is a happy hour hot spot thanks to its daily Oyster Hour, where fresh oysters are just $1, as well as a local craft beer selection and seasonally changing menu of scrumptious sourdough pizzas. NorthBlockHotel.com

A selection of options at Lucy Restaurant & Bar at Bardessono Hotel and Spa

CELEB CHEF SUPPER CLUB

No gourmet guide to Yountville would be complete without some stargazing. Many of the world’s most celebrated celebrity chefs sharpen their knives and showcase their skills in Yountville.

French Laundry helped put the region on the map. The prix fixe spot—named by Anthony Bourdain as the best restaurant in the world—is one of the only restaurants to hold three Michelin stars. Every dish tells a story, and every visit is unique. Founder Thomas Keller is a veteran of several Food Network shows, a staple of talk shows, and a guest judge on Top Chef. FrenchLaundry.com

Mustards Grill , a casual, yet elegant spot, is known for American fare and is named to honor Napa’s yellow mustard flowers that provide vital nutrients to the vines. The restaurant is covered in them, save for the space carved out for its organic garden. Its founder is bestselling cookbook author and Top Chef: Masters contender Cynthia Pawlcyn. MustardsGrill.com

Bottega Napa Valley excels at bold Italian flavors in a dizzyingly delicious setting complete with dreamy stone fireplaces and glass chandeliers. Emmy® award-winning chef Michael Chiarello helms Bottega, always seeking to authentically connect guests with the flavors from his family’s roots in Southern Italy. BottegaNapaValley.com

Bistro Jeanty brings the French countryside to Yountville. The brainchild of Michelin star and James Beard Award-winner Philippe Jeanty, the bistro has been a Napa staple since 1998. Today, Philippe’s daughter Camille continues his legacy, creating each menu as an homage to her father’s favorite childhood food memories from his native France, and diners taste the love in every bite. BistroJeanty.com

Bottega Napa Valley

Bistro Jeanty

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cureall, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS: INSTRUCTIONS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling:

Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

ELEVATED GRILLED CHEESE

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS: INSTRUCTIONS:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny smith apple, sliced

• Arugula

• Thinly sliced ham, optional

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!

APPLE CHUTNEY

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.

INGREDIENTS:

• 4 tablespoons butter

• 2 cups Granny Smith apple, chopped

• ¼ cup pecans or walnuts

• 1/3 cup apple juice

• 3 tablespoons brown sugar

• 3 tablespoons dried cranberries

• 1 teaspoon lemon juice

• ¾ teaspoon cinnamon

• ½ teaspoon nutmeg

INSTRUCTIONS:

Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!

APPLE CRISP A LA MODE

This fall classic is the perfect treat for a cozy fall dessert.

INGREDIENTS:

Filling:

• 6-8 apples, peeled and sliced

• ½ cup dark brown sugar

• ¼ cup flour

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

Topping:

• ¾ cup flour

• ¾ cup dark brown sugar

• 1 teaspoon cinnamon

• ½ cup cold butter cubed

• 1 cup oats

• ¼ cup pecans, chopped

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.

APPLE CIDER BOURBON

This easy fall cocktail is festive and delicious. Served hot or cold, it is a crowd pleaser.

INGREDIENTS: INSTRUCTIONS:

• Apple cider (hot or cold)

• 1 ½ ounce bourbon or whiskey

• ½ ounce honey

• ½ ounce lemon juice

• Cinnamon

• Apple slice

Add all ingredients in a cocktail shaker and shake. Serve over ice and garnish with cinnamon stick and apple slice. Enjoy!

BAKED APPLES

Baked apples is a great fall side dish or can also be the perfect appetizer to share with others. This dish is surprisingly savory, is simple to make and looks impressive.

INGREDIENTS: INSTRUCTIONS:

• 3 apples, your choice of variety, halved and cored

• 3 tablespoons butter

• ¼ cup brown sugar

• ½ cup apple juice or apple cider

• Fresh rosemary, chopped

• Brie, sliced

• Chopped walnuts or pecans

Preheat oven to 400 degrees. Slice apples in half and remove the core. Set aside. Heat skillet and melt butter. Add brown sugar and lightly stir. Place apples face down in the skillet and add apple juice and a sprig of rosemary. Allow apples to cook on stovetop for 5-10 minutes. Flip apples over and top with Brie, chopped walnuts and chopped rosemary. Bake for 6-7 minutes or until the Brie is melted. This is best served warm and is easy to reheat. Enjoy!

Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities

spook - tails

ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN

• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted)

• 1 ounce Galliano liqueur

• 1/2 ounce lemon juice

• 1/2 ounce brown sugar & cinnamon syrup

• 2 tablespoons pumpkin puree

• fresh nutmeg

Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!

TOASTED MALLOW

• 1 1/2 ounces vodka

• 1 1/2 ounces chocolate liqueur

• 1/2 ounce Frangelico liqueur

• graham crackers

• marshmallows

Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!

PUMPKIN BRAIN PURÉE

OCTOBER

events

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 2ND

Circle of Security Parenting Class

407 S FERGUSON | 6:00 PM

Learn what it means to be the “bigger, stronger, wiser and kinder” caregiver in your child’s life for them to feel emotionally secure with uncertainty. In this abbreviated series, learn how to set limits and understand your child’s emotions.  Complimentary childcare through Thrive at 407 South Ferguson Avenue. Mondays, October 2nd-November 6th. Registration Required, free.  allthrive.org

OCTOBER 6TH

Brooke Tatrow Horsemanship Clinic

400 VANDYKE ROAD, BOZEMAN | 10:00 AM

A 3 day horsemanship clinic 9-12pm Intermediate Horsemanship: focusing on refinement in the basics, straightness, and allowing the horse to have more responsibility. $500 per person.1pm-5pm: private lessons. $100 each. October 6th 10:00 am - October 8th 6:00 pm at Tri-H Stables, 400 Vandyke Road, Bozeman.

OCTOBER 7TH

Heart of the Valley Open House

1549 E CAMERON BRIDGE ROAD, BOZEMAN | 12:00 PM

Join the annual open house to learn about our programs and services in sheltering the lost and surrendered animals of the Gallatin and Madison Valleys in Montana. We work with cats and dogs. October 7th, 12:00pm3:00pm at 1549 East Cameron Bridge Road, Bozeman. heartofthevalleyshelter.org

OCTOBER 7TH

Margo Cilker at Live From The Divide

627 E PEACH ST, BOZEMAN | 8:00 PM

Margo Cilker’s sophomore album, Valley of Heart’s Delight, refers to a place she can't return to: California’s Santa Clara Valley, as it was known before the orchards were paved over and became more famous for Silicon than apricots. Margo is the fifth generation of Cilker’s born there.  October 7th, 8:00 pm at 627 East Peach Street, Bozeman.

OCTOBER 20TH

Last Best Comedy presents Chad & JT!

321 E MAIN STREET | 7:00 PM

Chad Kroeger (AKA Tom Allen) and JT Parr take action to raise awareness to bring change for some of the most important causes in pop culture. Tom and JT have appeared on Hawaii Five-O, Ellen, Howard Stern, Seth Meyers, and Jimmy Kimmel. Tickets are $25 (advance) & $30 (door), October 20th, 7:00pm-8:30pm at 321 East Main Street, Bozeman.

OCTOBER 25TH

Pocket Vinyl come to enliven Bozeman

28 W MAIN, BOZEMAN | 12:00 PM

Pocket Vinyl performs their fantastic piano/painting show, a reading from their book, Q&A, and book signing. Elizabeth Jancewicz and Eric Stevenson are Pocket Vinyl. A new painting will be made on stage during each show, then auctioned off to the audience. October 25th, 12:00pm at Country Bookshelf, 28 West Main, Bozeman.

Preserve your views, privacy, and sleep. Choose the best balance of room darkening and light filtering shades for your home.