Bon Appétit
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 chefs from La Tinga and Fielding’s restaurants, and learned about what their menus and restaurants will be boasting—so get your tastebuds ready, you are in for a treat. We also included a few new recipes from Sweet Tomato Chef and Olivelle 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 family’s kitchen, and the aroma of cinnamon, apple, pumpkin, chili and soups of any kind brings me right back to our table. The changing of the seasons brings an appetite for gathering as the holiday season approaches… I can’t think of a better way to bring together your family and friends than around an amazing meal.
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.
Bon appétit, and we’ll see you around town!
MAGGIE HEBRON, PUBLISHER
October 2024
PUBLISHER
Maggie Hebron | maggie.hebron@citylifestyle.com
EDITOR
Tara Johnson | tara.johnson@citylifestyle.com
PUBLISHER ASSISTANT
Hailey Livingston | hailey.livingston@citylifestyle.com
CONTRIBUTING WRITER
Sydney Jones
CONTRIBUTING PHOTOGRAPHER
Bruce Muhlbradt | 406 Photo
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Kelsey Ragain
CURATED DESIGN
Curating a design plan is more than just copying a Pinterest or Instagram photo. It involves real people, their lifestyle, their expectations and their point of view. Unique personalities are reflected by lifestyle choices; design can mirror that. Curation accounts for all the nuances of life to provide space for experiencing while expanding the opportunities for growth and change. Design is not static - it flows.
The Nature of Bozeman is also how I feel about its reflection through design and architecture. For whom are we designing? What do our clients want to experience in that space that we help them create?
Curated Design is about giving more that expected, surprising the senses, and exceeding expectations. It is a personal experience.
- Kris Nunn
40 Spanish Peak Drive, #102 Four Corners x Bozeman
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
@AOBOZEMAN
@AOBOZEMAN
@BRIDGERRIDGERUN
1: A happy family strolling around the Downtown Bozeman Car Show 2: Downtown Bozeman Car Show’s Best in Show —Jim with his 1968 Ford F250 3: Enjoying music at Wildlands Music Festival in Big Sky 4: Enjoying sips at the Big Sky Country State Fair 5: Crowds enjoying the fair food and carnival at the Big Sky Country State Fair 6: The Ed Anacker Bridger Ridge Run 7: A dreamy evening at The Mountain Provisions Farm Dinner at Highland Harmony Farm
Experience Matters
With 10 years of family practice medicine and 6 years specializing in complex medical dermatology, Laura Pace, PA offers unparalleled expertise and personalized care.
Whether it's routine skin checks, common skin conditions, or more complex diagnoses and treatments, Laura Pace’s commitment to excellence ensures your skin is in the best hands.
Secure patient messaging and online scheduling available. Most insurance accepted.
Call 406-586-7873, text or visit our website to schedule now.
Laura Pace, PA.
business monthly
Mountain Hot Tub Supports Pink BZN
For the month of October, Mountain Hot Tub will be participating in Pink BZN with the Cancer Support Community by offering a round-up donation from every counter sale of chemicals, filters, accessories and more. They will also match the overall customer donations–doubling the contribution back to Cancer Support Community of Montana. They will also be donating $50 for every hot tub, swim spa, sauna or cold plunge sold in the month of October.
Your best skin care solution
Get confident in your skin with Epiphany Dermatology experts and walk away with a review like this: "I had a great experience here with Dr. Thede. She was very personable and helped me work through addressing my acne more than any healthcare provider has before." Call them today for your dermatology visit at (406) 545-2555 or visit EpiphanyDermatology.com. They can't wait to help your skin, hair and nails!
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Welcome
to Apricot Lane Boutique in Bozeman, MT!
This locally owned women’s boutique carries a selection of clothing, accessories, and gifts unique to any other location. Our clothing is on-trend, affordable, and ever-changing to ensure you walk away with something one of a kind! We carry a curated collection of well-know brands mixed with new, up-and-coming brands; all of which are high-quality, stylish and affordable. We provide forward trends with a classic style. With limited quantities and new items arriving weekly you are sure to walk away with something unique!
RF Microneedling
Juniper Face + Figure Offers the Ultimate Glow Factor for Fall
If you’re looking for the ultimate ‘Glow Factor’ – trust us, this is it! Your friends and colleagues will certainly be asking for ‘Your Secret.’ Juniper’s ultimate skin care treatment, EXION Microneedling with Radiofrequency (RF), is the ultimate trifecta for skin tightening, softening deep wrinkles, improving rough and textured skin and improving skin laxity (loose and thin skin) all over the face and body. For those that suffer with acne scars, stretch marks, or surgical scars on the face and body, the combination of microneedling with radiofrequency energy helps to promote tissue remodeling. As your skin begins to heal from your treatment, it undergoes a process of remodeling, where old scar tissue is gradually replaced with new, healthier tissue. This can lead to a smoother and more even skin surface, reducing the visibility of scars.
As the sole provider at Juniper, Brett Ashley McMillan combines a nurse’s background, an artist’s vision, and high expectations to provide premier aesthetic services in Bozeman. We ask her a few burning questions:
IS THERE ANY DOWNTIME?
Minimal, while others may require 1-3 days depending on the intensity of their treatment.
HOW MANY SESSIONS ARE REQUIRED?
Three for optimal results but we do offer single sessions.
WHEN CAN I EXPECT RESULTS?
One week to three months
Fall Wine Picks
J.W. HEIST STEAKHOUSE WINE DIRECTOR/SOMMELIER
JENNIFER WHITE EXPERTLY CURATES HER MUST HAVES
Fourny & Fils 1er Cru Grand Reserve Champagne, France
Every season is a reason for Champagne. The Fourny & Fils Grand Reserve Brut blend of 80% Chardonnay and 20% Pinot Noir undergoes an extended aging process that adds a roundness and delicate baking spice to an otherwise crisp and mineral rich profile. I’ll cheers to that!
Domaine de La Mordoree
‘La Dame Rousse’ Tavel Rhône, France
The Domaine de la Mordoree ‘La Dame Rousse’ Tavel is the indian summer of wine that I want to keep drinking on the patio in my flannel and boots. It is bursting with juicy watermelon, ripe red berries and zesty citrus and finishes with a touch of savory pepper.
La Spinetta Timorasso Derthona Colli Tortonesi Piedmont, Italy
When I think of Timorasso I think of autumn orchard fruit and comforting herbs like sage and wild chamomile. The once almost extinct ancient varietal is making a comeback thanks to producers like La Spinetta whose “Derthona” would make a wonderful pairing for anything pumpkin pie.
Domaine de la Gryphees Morgon Beaujolais, France
Resist the grocery towers of mass-produced Beaujolais Nouveau this upcoming November and instead pick up a well structured Cru Beaujolais like the Domaine de la Gryphees Morgon, a sultry stunner with notes of purple stone-fruit, baking spice and pepper. Cru Beaujolais remains one of the best under the radar value wines.
Ashes & Diamonds Cabernet Franc Napa Valley, California
If I had one choice for the Thanksgiving dinner table it would be the Ashes & Diamonds Cabernet Franc. Crafted by legendary winemaker Steve Mathiasson, it is silky and elegant yet powerful enough to stand up to a variety of foods and has that distinctive green herbaceous perfume that can only be the seductively smooth Cab Franc.
These must-visit restaurants are gems that are totally worth the drive
Day-Trip Dining
LaHood Park Steakhouse
Enjoy the best Certified Angus Beef steaks in the valley. Every entree is homemade and they work with local ranchers and farmers. The menu also offers a variety of burgers, seafood and chicken dishes, salads, and weekend specials. They have a gorgeous dining room with incredible staff. The amazing views of the Jefferson River also make it worth a trip here. Don’t pass up on the delicious desserts and killer margaritas. Open for dinner 4p.m. to 9p.m. Wednesday through Sunday, with reservations highly recommended!
Cardwell | LaHoodParkSteakhouse.com
Campione Roman Kitchen
The hype is real at Campione where they take the Italian ethos of honoring the ingredient to heart and work intimately with local farmers, artisans, and purveyors in order to assure the finest quality products find a home in their kitchen. Their core menu features local proteins, pastas and seasonal vegetable dishes, along with fresh baked-goods, Roman-Style pizzas and sandwiches for brunch. An ever changing variety of seasonal specials complement these staples, keeping the dining experience vibrant and dynamic.
Livingston | EatCampione.com
Musselshell Steakhouse
This is a steakhouse worth the drive for large portions and house made sides. A small menu with some of the finest beef, every option is delicious. Fresh bread and rotating desserts are homemade from Wild Oats Bakery. Open for dinner 4-9 Wednesday and Thursday and 4-10 Friday and Saturday. This one is worth making reservations for and they are suggested. Check their Facebook page for specials, change of hours, and availability
Harlowton | MusselshellSteakhouse.com
LA TINGA
ARTICLE BY SYDNEY JONES | PHOTOGRAPHY BY BRUCE MUHLBRADT | 406 PHOTO
THE BELOVED MEXICAN RESTURANT WHO’S CHARM AND INDELIBLE AUTHENTIC FOOD HAS WON OUR HEARTS
Upon arriving at La Tinga Restaurant, it’s abundantly clear this restaurant is not like any other here in Bozeman, Montana. Gorgeous custom designed arches frame the exterior, a tribute to the architecture of Mexico City. Meanwhile, the interior is clean and inviting. Sitting on the corner of Baxter and Caballo Street, this L-shaped treasure is loved by locals, and has established itself as the best authentic Mexican food for miles. Behind it all is the hard work of Alba and Curt Jeffries, who have spent their lives pursuing their dreams.
For as long as he can remember, Butte born Curt dreamed of selling tacos. A dream that began to take shape after meeting Alba in El Paso, Texas. At the time, Curt was in school for social work while Alba worked as an accountant, neither of them spending much time in the kitchen. Fondly, he recalls the day he came home, and was met with a delectable aroma.
“It’s Tinga” Alba told him. One bite and he knew, La Tinga was the way to his dreams. Although Alba was uncertain about a move, they eventually figured it out, together.
“I’ll go North, South, or West, but I won’t go any more East than Big Timber, Montana.” He told her, and together they decided on Bozeman, Curts original plan.
It wasn’t all smooth sailing from there. Alba and Curt had their struggles. Initially, they sold breakfast burritos out of their car in Belgrade, forming a loyal fanbase at construction sites in the area. From here, they worked their way up to the hockey arena, selling during games. Although they didn’t make a stitch of money, the couple credits this experience as a learning one.
CONTINUED >
Eventually, Alba told Curt of her dreams, moving La Tinga to downtown Bozeman. Although he was hesitant at first, they found a way to make it work. Selling out of the old Armory for nine months. During this time, Alba and Curt recognize the pivotal role Alba’s mother, Choo Choo, played in the start of La Tinga. While still working full time jobs, they relied on her heavily for the day to day operations. Including preparing the food at nearby Frank’s Sandwich Shop and transporting it to sell on site. With her help, and their hard work, business only grew from there.
On their first day open, in a small space with limited seating, Curt wasn’t sure what to expect, but people came and they ate. “It was 3 long tables and that was it. Such a diverse group of people came in and ate lunch together.” Curt remembered.
Making $39 that day, Curt knew if they kept this pace, Alba could quit her job and together they could focus on the growth of La Tinga. And they did just that.
After the Armory, La Tinga moved shop to 12 East Main, sharing a space with Moo Casa Ice Cream. There was one condition: they could sell their food, but they had to sell the Moo Casa ice cream for one year. An obligation the Jeffries were more than happy to fulfill. At this time, they were still using Frank’s Shop, now for an ever growing market, at only 3 hours per day. Something they continued to do for 9 more years. So when Alba told Curt that it was time for their own kitchen, he agreed. Thus, as Curt called it, their ‘field of dreams’ was bought and La Tinga built, all designed by Alba herself.
“Build it and they will come,” Curt remembers with a laugh, quoting the movie. Which turned out to be true. La Tinga has devoted customers, proven time and time again as they come back for more. Including some of the originals from their breakfast burrito days.
Alba and Curt credit local loyalty to their staff, expressing gratitude at the hardworking professionals they’ve had the pleasure of employing over the years. Teaming up with local non-profits, they often hire individuals in need of employment, resulting in lifelong friends. “These kids, they become like family to us,” Alba says, as they stick around after hours.
Nowadays, Curt finds himself half retired, and although Alba talks about slowing down, she isn’t sure when that day will come. “I just love my job and love to be here,” Alba says with a smile, and Curt agrees, who greet all of their regulars by their first names.
“Yes, we do love it. I really want to emphasize how fortunate we feel to have a successful business in Bozeman,” He began. “I had this dream, but Alba put it all together for me. She made it come to life.” Curt stated, glancing around the wonderful interior of La Tinga.
“I
Fielding’s
A hidden gem with exquisite atmosphere
ARTICLE BY BLYTHE BEAUBIEN
There’s no doubt that downtown Bozeman is home to many dining establishments. But, if you venture just a few steps off Main Street onto Mendenhall you’ll find one of Bozeman’s hidden dining gems at Fielding’s. Led by executive Chef Shane Graybeal, the restaurant’s name is a nod to the building’s original and influential late architect, Fred Fielding Willson, who completed the historic building in which the restaurant sits in 1941. CONTINUED >
While Fielding’s originally opened in 2020, Graybeal and his team have recently re-concepted the menu and the entire dining experience to reflect a simpler time. Fielding’s is going back to the building’s 1940’s roots with a Montana “Supper Club” style of dining. Graybeal executes a locally driven menu and proudly sources local ingredients—with many of their producers within 100 miles of Bozeman. The menu highlights include a sharable relish tray to start, a prime rib and a must-have take on the old-classic dessert–Grasshopper Pie. Not to mention their exquisitely crafted cocktails.
We sat down with Chef Graybeal who painted a colorful picture for us about the history and whimsical nature of the American Supper Club.
“The supper club really came into prominence following Prohibition. Can you imagine the feeling of getting dressed up, putting on your best clothes and going out for a few drinks with your friends and neighbors after years of not! I think a lot of us can, following the pandemic lockdowns, economic and social issues we have
seen over the last couple of years. I think it’s time for us all to come back together and celebrate our friends and neighbors, with a few good drinks and some great food.”
The supper club vibe has always resonated with him. Prior to honeymooning in Livingston and moving to Montana, he lived for almost 10 years in the Midwest. He reminisces about the vibrant supper club culture he witnessed. “You drive through a small town, down a dirt road, turn right past a broken-down truck and there it is—like a beacon in the desert with its flashing neon sign, your destination, the local supper club. Once you walk in the doors, you’re greeted by a wily bartender, serving her patrons who range from bankers in suits to local farmers wearing overalls, to a few rag tag kids running wild. The atmosphere is super relaxed, and the drinks are stiff. You find your way to the table and are greeted with the signature Lazy Susan. The dining room is dimly lit, and conversation is lively.”
When Graybeal first saw the dining room in Fielding’s, he immediately was inspired and felt the energy. Colorful artwork adorns the walls of the dining room with a vibrant energy. Fielding’s proudly showcases artwork by local talents, including LeeAnn Ramey and Hannah Uhde, which creates a space that celebrates all things Bozeman. “The floor design, the art on the wall, the open, low seating and natural light felt so inviting. I wanted to bring that energy to this beautiful neighborhood. We aren’t exactly down the same dirt road, but I think when you get here, you’ll feel it too.”
Graybeal, born in a small town in the mountains of North Carolina, has always had a knack for cooking. He went on to formally study
“The floor design, the art on the wall, the open, low seating and natural light felt so inviting. I wanted to bring that energy to this beautiful neighborhood. We aren’t exactly down the same dirt road, but I think when you get here, you’ll feel it too.”
culinary arts in college where he received his degree from the esteemed Johnson & Wales University. “I’ve engineered a menu inspired by the mountains and a taste for nostalgia that pulls influences from where I’ve come and a glimpse to what the future holds. Behind the bar, we are creating riffs on classic cocktails and every detail is meant to give a nod to the familiarity and comfort.”
Fielding’s is also open daily for breakfast and lunch. If you find yourself downtown on an early morning, grab a seat at Fielding’s for one of the best lattes around and the not to be missed Donut Holes, served piping hot with a coffee caramel dipping sauce. Or for an impressive business lunch, strategize with your clients over the quintessential Montana sandwich, the Smoked Trout BLT. Fielding’s promises an exceptional dining experience rooted in the heart of our remarkable community.
Last-Minute Dinner for an Effortless Weeknight Meal
PRIVATE CHEF AND BIG SKY LOCAL JACLYN KRUSNIAK OF SWEET TOMATO CHEF WHIPS UP SIMPLE AND VIBRANT YET QUICK AND EASY TO MAKE COMFORT FOOD
ARTICLE BY JACLYN KRUSNIAK PHOTOGRAPHY BY KIM BRUNDAGE
Burrata Salad with Sourdough
INGREDIENTS
• 1 tub of fresh burrata
• 2-3 stone fruits, whichever is in season
• 1/4 cup honey
• 1-2 tsp chilli flakes
• 2-3 spring fresh herbs
• Course salt
DIRECTIONS
1. Drain burrata and arrange on a platter
2. Heat honey with chili flakes on low heat
3. Add to burrata and top with torn herbs and edible flowers
4. Serve with sourdough or fresh bread of any kind
Chicken and Greens
INGREDIENTS
• 4-5 skin on chicken thighs
• 2-3 cups of tough chopped greens like spinach, tatsoi, or swiss chard
• 1/4 cup soy sauce or similar substitute
• 1/4 butter
• 2 garlic cloves roughly chopped
• Handful of radishes cut in half or quarters
DIRECTIONS
1. Heat a cast iron skillet on high
2. Dry chicken and add salt and pepper
3. Add to hot cast iron skillet skin down
4. Cool brown sides until brown
5. Pull chicken and rest on a plate
6. Add garlic and green with half the butter to the hot skillet
7. Sautee for few minutes
8. Add soy sauce and deglaze
9. Add back in chicken thighs and radishes
10. Bake at 400° 10 to 15 minutes until chicken is done
11. Let rest and serve with rice
MOST COVETED
Montana Block Company makes unique and exceptionally crafted kitchen products proudly using all American materials in Billings. 100% food-safe with no stains or chemicals used, they let the natural wood shine through with a finish in a foodgrade mineral oil soak and buff on a beeswax wood conditioner to lock in the oil to keep their boards in perfect shape. This family owned business has also developed a manufacturing process to reduce waste and repurpose as much of their wood waste as possible. These serving, cutting, chopping and carving boards are beautiful objects yet highly functional investment pieces that you will treasure for a lifetime—which also make for memorable gifts. Custom orders are also available with engraving as an option!
Shop at MTBlock.com
CHAI APPLE FRITTERS
With a crispy exterior and light, fluffy interior, these are guaranteed to be a truly delicious Fall treat!
ingredients:
Chai Apple Fritter Batter
• 1 ½ cups All Purpose Flour
• 2 tsp Baking Powder
• 2 Tbsp Apple Chai Sugar Shaker
• ½ tsp Vanilla Bean Sea Salt
• 2 Eggs
• 2 Tbsp Brown Butter Infused Olive Oil
• ½ cup Milk
• 1 Tbsp Crème Brûlée White Barrel Aged Balsamic
• 2 Large Honey Crisp Apples, peeled and chopped (about 2 cups)
• Brown Butter Infused Olive Oil, for frying
Glaze
• 1 2/3 cups Powdered Sugar
• ¼ cup Milk
• 2 Tbsp Crème Brûlée White Barrel Aged Balsamic
• 2 tsp Apple Chai Sugar Shaker
directions:
Step 1. In a medium bowl combine flour, baking powder, Apple Chai Sugar Shaker, Vanilla Bean Sea Salt.
Step 2. In a separate bowl combine eggs, Brown Butter Infused Olive Oil, milk, Crème Brûlée White Barrel Aged Balsamic. Add dry ingredients into the wet ingredients, being careful not to overmix. Fold in the apples.
Step 3. Heat about 1-2 inches of Brown Butter Infused Olive Oil over medium high heat. Add spoonfuls of the batter and cook 3-4 minutes per side until golden. Drain on a wire rack with paper towels underneath.
Step 4. In a small bowl combine glaze ingredients. Dip one side of apple fritters into the glaze, letting excess glaze drip off and enjoy!
events
A SELECTION OF UPCOMING LOCAL EVENTS
SEPTEMBER 20TH-22ND
Big Sky Oktoberfest
Big Sky Town Center, 33 Lone Peak Dr., Big Sky
Now in its 2nd year, this biergarten will feature Paulaner brewery from Munich, along with local craft beers. Taste some German cuisine including bratwurst, currywurst, pretzels and more and play traditional German games like Hammerschlagen and stein holding. Dance with music from local DJ Swamp Moose. There will also be a Lederhosen 2-mile Fun Run on Sunday! Admission is $10 daily or $25 for a 3-day pass.
OCTOBER 1ST
Recipe Test Kitchen
Bozeman Public Library 626 East Main Street, Bozeman
If you like to cook or bake apples, this event is for you! The theme for the library recipe test club is apples for October. Make any recipe using apples as the primary ingredient and bring in your creation to taste, discuss and talk about cooking experiences with others at the newly completed and gorgeous Kitchen Table on the main floor.
OCTOBER 4TH
MSU Homecoming Pep Rally
Downtown Bozeman
Come help the community get ready for Homecoming Weekend and get excited for the big game! Listen and watch the Spirit of the West Marching Band and MSU Spirit Squad. Show your Bobcat spirit downtown from 6p.m. to 7p.m. and enter to win prizes from downtown business sponsors.
OCTOBER 18TH-19TH
Bozeman MADE Fair
Brick Breeden Field House, 1 Bobcat Circle, Bozeman
This arts and crafts fair features more than 195 artists with something for everyone from local and regional artists and makers. Whether you are looking for a unique holiday gift or something for yourself, the options will be endless. Entrance to the market is free on Saturday! Please bring a non-perishable food item which will be collected to help support the Gallatin Valley Food Bank!
OCTOBER 19TH
Montana Fresh Hops Festival
Gallatin County Fairgrounds 901 North Black, Bozeman
Come and celebrate the completion of the harvest by enjoying beer, local food vendors and live music. Try a wide selection of fresh hop beer and get to experience many variations of this style. $29 will get you unlimited samples of fresh hopped beer from over 35 Montana breweries!
OCTOBER 31ST
Halloween Trick-or-Treating
Downtown Bozeman Main Street Bozeman
This Halloween, visit Bozeman's downtown businesses for a safe way to enjoy traditional trick-or-treating! Over 150 businesses welcome kids and families with candy and spooky Halloween decorations!
