Bozeman, MT October 2025 by City Lifestyle

B. Urban Development Coordinator

Savor the Season

Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes our city such a delight for the senses.

We had the privilege of sitting down with tastemakers at local restaurants; you’re in for a treat, so get ready to savor every bite! We’ve also included an incredible recipe for you to try at home—perfect whether you’re cooking for family or entertaining guests.

There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful.

Here’s to savoring every bite this fall!

October 2025

PUBLISHER

Maggie Hebron | maggie.hebron@citylifestyle.com

SALES DIRECTOR

Mila Azcona | tara.johnson@citylifestyle.com

EDITOR

Rachel Jackson | rachel.jackson@citylifestyle.com

CONTRIBUTING WRITER

Rachel Jackson

CONTRIBUTING PHOTOGRAPHER

Lindsey Alexander

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Kelsey Ragain

QUALITY CONTROL SPECIALIST Marina Campbell

-Flexible options make it easier to close. In-house delegation for over 10 jumbo investor options.

-Faster approvals**

-Intelligent underwriting streamlines the process.

-AI-enhanced technology makes closing faster, smoother, and smarter.

Sommelier

city scene

1: MSU Community Catwalk 2024 - go Bobcats! 2: That’s a wrap for Music on Main 2025 3: The 12 Top Chefs at Big Sky PBR celebrating their 10th anniversary in the show 4: A beautiful evening at Peace of Paradise 5: Blythe/Bigger Fish PR repping Lazy K Bar Whiskey at the Wood & Whiskey Festival 6: Magic and fun at Big Sky Country State Fair 7: Gorgeous scenery at Gallatin River Lodge

MILA AZCONA / @BIGSKYEATS

BLYTHE BEAUBIEN

ARTICLE BY RACHEL JACKSON | PHOTOGRAPHY BY LINDSEY ALEXANDER

FEAST FLOURISHES

Chef Nikki Dupre drives ten years of growth and flavor

When she was a young girl, Nikki Dupre spent hours making mud pies in the woods and serving them to her family and friends, even when they didn’t want them.

“I’ve always been in the food world; growing up, my family cooked big dinners and that translated to many other areas of my life,” she says.

She now goes by Chef Nikki Dupre, the executive chef of Feast Raw Bar & Bistro in Bozeman, Montana.

“For Christmas every year, we would choose another country’s cuisine to cook, and somehow I always ended up in charge of the whole operation,” she says. “I would go in with little to no knowledge of how to prepare French, or Spanish, or Chinese food, and it required a lot of creativity and curiosity that I still carry with me today.”

During her freshman year at Montana State University in Bozeman, she often found herself in the dorm basement cooking meals for her friends. “They still make fun of me for the ‘mustard

Chef Nikki Dupre

spaghetti’ I made for dinner one night,” she laughs. “Because I didn’t know the difference between a tablespoon and a teaspoon, I ended up using too much mustard in the meatballs. My friends were kind enough to eat it, even if they still tease me about it today.”

Halfway through the year, she decided she would rather go to culinary school, and the following year she started at Le Courdon Bleu in Minneapolis, Minnesota. Upon graduation, she returned to Bozeman, working at multiple local restaurants, including Rainbow Ranch in Big Sky, Montana, which is where she first met Steve Kuntz.

“We hired Nikki to be a line cook, and on her first day, I was prepared to be doing both my job and showing her the ropes,” Kuntz says. “I showed her the menu, turned around to talk to someone else, and by the time I looked back over, she had already started packing up the equipment we needed and was hauling it to the catering site. I was like, I’m going to have to find some other ways to keep myself busy, clearly there’s no need for my guidance here.”

Kuntz opened Feast with his then-partner Caroline Doern in 2015, and reached out to Dupre to see if she would like to take on some hours in the kitchen. She started as a line cook a few days a week in 2019 and gradually made her way up to executive chef in 2020.

"She was perfectly placed to...continue elevating [Feast] as the executive chef. She's a tastemaker. She has this ability to look at a situation and parse out the details, making the most effective plan possible. She has shaped the kitchen into what it is today."

Kuntz knew Dupre was the right person for the job. “She was perfectly placed to step right into where we were, and then continue elevating it as the executive chef,” he said. “She’s a tastemaker. She has this ability to look at a situation and parse out the details, making the most effective plan possible. She has shaped the kitchen into what it is today.”

When the Covid-19 pandemic struck just a few months into her new role, the entire restaurant had to pivot.

“Nikki was quick to say, ‘Okay, this is the new reality, how are we going to make this work?’” Kuntz says. “I credit her with helping us get through that year.”

Chef Nikki Dupre

Working with a reduced staff, Feast began to offer takeout, something they had never done before.

“We weren’t sure if people were going to be interested in our dishes in takeout form, but it turned out to be very popular,” Dupre says. “Business never really slowed down, and as we gradually opened the restaurant back up, we just kept getting busier.”

This consistent success and longevity seems to be a theme at Feast. This year, the restaurant is celebrating its ten-year anniversary, which is a rarity in Bozeman, especially for establishments that aren’t located downtown.

“When we opened our doors, we weren’t certain what our clientele was going to look like, since most tourists gravitate towards Main Street,” Kuntz says. But the locals came in droves, turning Feast into a popular neighborhood joint, with some customers visiting multiple times a week. Then, as word spread, it started to become a destination.

“I’ll talk to people who met somebody at an airport on the other side of the country, and when they found out they were visiting Bozeman said, ‘Oh, you have to go to Feast!’” says Kuntz. “The support we’ve gotten from the community is really special.”

When it comes to Feast’s employees, many people have been on the team for years, another rarity in the restaurant industry.

“We’ve built a healthy workplace where people want to be,” says Dupre. “There are a lot of employees who have brought friends and family to work here. People leave, and then and come back saying they missed it.”

The ethos of Feast is respect and kindness, which can be difficult in an industry full of egos and toxic cultural norms. “The Hollywood portrayal of lots of yelling, insulting, and throwing pans has become a stereotype, but it is definitely a real thing that I have seen with my own eyes,” says Dupre.

“From the get-go, it felt important to do our part to change that culture,” says Kuntz. “Restaurants are notoriously tough places to work, and that’s true for us as well, but we have a core focus on respect between our employees and also between our staff and our guests. Our goal is to give the best possible guest experience, and the best way we can

do that is by supporting each other and creating a team-based environment where we work together, not against each other. And what has resulted from this mindset is a really amazing team.”

“The whole staff at Feast is welcoming and kind to each other,” says Dupre. “And not everyone is from the food industry. We bring in people from a variety of backgrounds, which I think lends to our culture. It’s about good, kind people. There are also many days when the kitchen is staffed entirely by women, which was not the case when I was starting out. I can trust the team to do the physical cooking, which allows me to focus on management, planning, and creating new dishes.”

Dupre credits her sous chef, Natalie Daddario, as being a key part in this process. “She and I are the ones doing all the menu planning and day-to-day operations together,” she says.

Daddario also began cultivating a love for cooking at a young age, helping her grandmother and father with dinner and dessert on a regular basis. Instead of attending a traditional high school, she obtained an education in the culinary arts at a career and technical academy. She started at Feast in 2022, working her way up to become a sous and pastry chef. “She’s the one you should thank for sautéing your fish on a Friday night,” Dupre says with a grin.

If there’s one thing Feast does especially well, it’s seafood. “When we opened, we wanted to fill a niche,” says Kuntz. “Seafood is a cuisine that isn’t as readily available in Bozeman, so we decided to make that a main focus.”

All of Feast’s seafood is either wild caught or sustainably farmed, sourced through small companies in Montana who have outreach to smaller farms and co-ops. It was the first restaurant in Montana to use critically-lauded Island Creek Oysters, which provides oysters from small farms all over the east coast. “Some of the oysters we’ve sourced are from the farm owned by my mom’s physical therapist in Maine,” says Dupre. “There are a handful of farms near my mom’s house that I have physically visited myself before we order from them. These connections are what help us get the best possible products for our guests.”

When it comes to Montana cuisine, local producers are the go-to as well. Mainstays such as Amaltheia Organic Dairy and Chance Farms in Bozeman, and Cordova Farms in Power, Montana, supply cheese, vegetables, and meat to Feast’s ever-shifting menu.

“Because of these farms, I’m able to source items that don’t normally grow in Bozeman, and get creative with our dishes,” says Dupre. “Cordova Farms raises unique breeds of pork, like Red Wattle and Mangalista pigs, and heritage breed lamb. We feature all their meat for specials regularly, and they always quickly sell out.”

Creativity is always on the menu at Feast, with Dupre whipping up specials on the fly just by seeing what’s in stock. It’s this creativity that keeps people coming back for more, and will likely keep Feast a pillar of the Bozeman food scene for many years to come.

Natalie Daddario and Nikki Dupre

The Feast team

BEST of Bozeman BITES

A local foodie’s guide to Bozeman’s most delectable dishes

ARTICLE BY MILA AZCONA

1. AFFOGATO AT TANGLEWOOD

House made ice cream, chocolate rim with whip and pecans.

2. BEEF TALLOW DONUTS FROM LONE PEAK PROVISIONS

They offer a variety of flavors, but the Lemon Blueberry Muffin is my favorite!

3. MOLCAJETE AZTECA AT PLAZA AZTECA

Served in a volcanic stone bowl, filled with rib-eye steak, chicken breast, grilled shrimp, poblano peppers, and cheese sauce. Served with a side of rice, beans, and flour tortillas.

4. TUSCAN CHICKEN SANDWICH FROM REVELRY

Grilled marinated cage-free chicken breast, smoked mozzarella, pesto, herbed aioli, arugula, cherry tomatoes, red onions, wood fired flatbread.

Photo by @bigskyeats

Photo by Nicole Wickens

Photo provided by Revelry

Photo by @bigskyeats

5. CLASSIC FRENCH BEEF TARTARE AT JW HEIST

Finely diced beef tenderloin, seasoned with shallot, parsley, capers, lemon juice and extra virgin olive oil. Topped with fried capers, local micro greens & a quail egg. Accompanied by grilled sourdough from On The Rise bakery.

Big Sky Eats is run by local foodie Mila Azcona, who shares her passion for lifestyle and food & beverage in Bozeman, MT and beyond. Her favorite meals unfold at local farms and ranches, surrounded by new friends and guided by talented chefs. Mila loves thoughtful, well-curated events and exploring restaurants both in town and throughout the surrounding areas. Here are some of her favorite bites!

Mila Azcona/Big Sky Eats

Crafting

ARTICLE BY RACHEL JACKSON PHOTOGRAPHY BY LINDSEY ALEXANDER

Sommelier Nicholas Bromund Brings the Wine Spectator Award of Excellence to Gallatin River Lodge

Wine Excellence

Nicholas Bromund had been a Level 1 sommelier for five months when he applied for a job at Gallatin River Lodge.

“I knew when I arrived for my interview that I really wanted it,” he says.

Bromund has been in hospitality for 17 years, starting as a dishwasher at the age of 15. He has played many roles since, thriving on his main passion outside of wine: people.

Chef Tray Mathis and Sommelier Nicholas Bromund

“I’m fascinated by people,” he says. “I want to sit down at a table and hear their stories and learn why they’re here, whether it’s a graduation or date night. What drives me is the people, their stories, and their celebrations. Wine is just the bridge that helps create those moments.”

After a stint as general manager of restaurants like Old Chicago, Applebee’s, and Chili’s, Bromund decided that the corporate world wasn’t for him.

“I wanted to try something new,” he says, “so I decided to become a sommelier. I did the Court of Master Sommeliers Level 1, slapped it on my resume and said, ‘Let’s see what happens.’”

He interviewed with Kathryn Bartlett, the general manager of Gallatin River Lodge, and was hired on the spot.

“Kathryn asked me if I had any questions, and I said, ‘When can I start?’. She said, ‘Are you free in two days?’” Bromund laughs. “The rest is history.”

“The first thing that I did was assess the wine menu,” he says. “I wanted to give it a little love, care, and pizzazz. I saw untapped potential, something I could mold with the skillsets and vision that I have.” With Bartlett’s

permission, he spent the next 10 months selling out their wine stock and ordering new wines to replace it.

As a Level 1 sommelier, it was his first time creating a wine menu. During his training, he’d learned that the first step was to pick wines he enjoyed, and the rest would fall into place.

“That’s where the storytelling began,” he says. “I started just picking wines that I really liked, and building relationships with my vendors, tasting wines so I could have a better palate and could better express myself to both my employees and guests. It became this beautiful dance between everyone involved.”

Bromund then decided to take the next step and submit his wine list for review by Wine Spectator.

Wine Spectator is a leading American wine magazine and website that provides wine information, reviews, and ratings. Its reviewers are

"I WANT TO SIT DOWN AT A TABLE AND HEAR [PEOPLES'] STORIES AND LEARN WHY THEY'RE HERE, WHETHER IT'S A GRADUATION OR DATE NIGHT. WHAT DRIVES ME IS THE PEOPLE, THEIR STORIES, AND THEIR CELEBRATIONS. WINE IS JUST THE BRIDGE THAT HELPS CREATE THOSE MOMENTS."

composed of sommeliers, wine directors and restaurant directors who grade, analyze, and put out an assessment of a submitted wine menu, including its highly sought after Wine Spectator Awards. These awards are prestigious achievements, recognized by restaurateurs and private wine connoisseurs around the world.

“The submission process was in-depth,” Bromund says, “which I appreciated, because it got me to parse through the wine list, giving even more attention to how I was pairing my selections with the menu, and discussing how everything fit together with our executive chef, Tray Mathis.”

Chef Tray Mathis has been in the culinary world for over 25 years, with an international resume that includes Australia, the Carolinas, and Louisiana. His cooking philosophy is simple: follow the dirt.

“Every region’s dirt tells a story,” he says. “Whenever we’re planning a menu, I study what is being done in that region, and incorporate it into our meals. I also like to bring southern flair to whatever dish I’m serving, which keeps our menu fresh and unique.”

When it comes to pairing wines, Mathis and Bromund work together to find consistency and accuracy between ingredients and varietals.

“It’s a team effort,” Mathis says. “Nicholas definitely came in and blew our wine program away, and it has been fun to see how creative we can get and hear the positive feedback from our guests.”

Once the wine list was refined, Bromund submitted his application and waited. A little over two months later, he received word: Gallatin River Lodge had won the Wine Spectator Award of Excellence.

“This national recognition affirms what diners and travelers have known for years—that the Lodge is not only a place of natural beauty and outdoor adventure, but also a destination for serious wine lovers,” says Bartlett. “This award brings legitimacy to the growing food scene in Bozeman, and shows that Montana can contend on the national culinary stage.”

Bromund agrees. “The more institutions with accolades in Bozeman, the more the food scene here has the ability to grow. The culinary landscape of this area is evolving. It shows that there’s more to Montana than just Yellowstone.”

As for the future?

“Winning one award is just the beginning,” Bromund says. “I want to continue growing by refining the wine list, hosting wine dinners, and aiming for even higher recognition each year.”

Learn more about Gallatin River Lodge’s wine program at grlodge.com

House cured pork belly burnt ends and harissa roasted cauliflower

My Favorite Things

CHEF ALLISON FASANO’S MUST HAVES

Wickens Ranch

Their meats are for every season, from cooking over an open fire to braising in the colder months. They’re some of my favorite meats to cook with, and their team is really cool too.

Adventure Solutions

Amazing accessories for pick-up truck owners and off-road lovers. I recently installed their two burner camp stove in my truck. Makes cooking meals in the great outdoors so easy and compactible.

Hedley & Bennett Aprons

There’s nothing I love more than supporting a women-owned business. You can see me rocking these aprons both at the restaurants and at home. Durable, comfortable, and stylish.

Dudes Gourmet

A spice company founded by the coolest dude you’ll ever meet. They have seasonings for every day of the week, all preservative and filler free, with cool names and labels.

Crafted from ultra conductive carbon steel, designed to deliver restaurant-quality results in your home kitchen. Perfect for baking pizzas, breads or searing steaks, these steels provide unparalleled heat retention and distribution.

Baking Steel

CRETACEOUS CROSSROADS

Opens July 1, 2025 at 5:30 p.m. to MOR members and on July 2, 2025 at 9 a.m. to the public.

For the first time in over ten years, Museum of the Rockies will unveil a major new primary paleontology exhibition.

Cretaceous Crossroads will explore a time of transition in the Northern Rockies, when a vast seaway covered North America and new dinosaur species dominated the land. The exhibit is comprised of real fossil material, 3D prints, casts, reproductions, new paleoart, murals, AV interactives, an augmented reality piece, microscope stations, discovery drawers and more.

406.994.2251

Image by Julius Csotonyi.

David B Jones Foundation

New Kids on the Block

A LIST OF THE HOTTEST NEW EATERIES IN BOZEMAN

1. Tutti Bene | A modern Italian spot known for housemade pasta, seasonal dishes, and an intimate wine-centric dining experience. Perfect for elevated date nights or special occasions.

2. Plaza Azteca | A lively Mexican restaurant serving generous portions of molcajetes, enchiladas, and margaritas in a colorful, family-friendly setting.

3. KHANOM THAI BZN | A cozy Thai eatery celebrated for authentic curries, noodle dishes, and traditional flavors that balance spice and freshness. Locals love it for takeout and casual dinners that feel homemade.

4. Spitz | A fast-casual chain offering Mediterranean street food like döner wraps, loaded fries, and craft cocktails. Its vibrant, urban vibe makes it a popular spot for both quick bites and hanging out with friends.

5. Bitterroot Bistro | A warm, upscale bistro serving Montana inspired dishes with French and Italian influence. Known for its refined plates and cozy atmosphere, it’s a favorite for date nights and special dinners.

6. Carlisle – A stylish new addition to Bozeman’s dining scene, blending elevated comfort food with creative cocktails in a chic setting. It’s equally suited for a lively night out or a polished dinner with friends.

BIG SKY EATS Mila Azcona

Photo by Carlisle

Photo by Sign Products Inc.

Bridger Blinds serves Bozeman and the surrounding areas with the

Bridger Blinds LLC Michelle Douglas, Owner 406-581-4972

bridgerblinds@yahoo.com www.bridgerblinds.com

Calabrian Carbonara

A delicious dish from 1864’s Chef Allison Fasano ingredients:

• 6 large egg yolks

• 1 large egg

• 1/2 cup finely grated Pecorino Romano cheese, plus more for serving

• 1 pound pasta

• 2 tablespoons extra-virgin olive oil

• 4 ounces 'nduja

• Kosher salt

• Pepper

directions:

In a medium bowl, beat egg yolks with the whole egg and 1/2 cup of grated cheese.

In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 3/4 cup cooking water.

Meanwhile, in a medium skillet, heat olive oil. Add ‘nduja and cook over moderate heat, breaking up the meat with a wooden spoon, until the fat is rendered, 3-5 minutes.

In a large bowl, toss the hot pasta with the ‘nduja. Add the egg mixture and reserved pasta cooking water and toss aggressively until pasta is coated in a creamy sauce, about 1 minute. Season with salt/ pepper. Transfer pasta to shallow bowls or a platter and sprinkle with dried oregano. Serve, passing more cheese at the table.

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PUMPKIN PERFECTION

Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.

ARTICLE BY NICOLETTE MARTIN

the CREEPY crawler

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.

Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

the METALLIC masterpiece

Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!)

You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.

Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.

Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!

OCTOBER 1ST

Evening at the Museum

600 W Kagy Blvd, Bozeman, MT 59717 | 6:00 PM

Step into one of the world’s most dynamic museums for an unforgettable after-hours experience. Evening at the Museum transforms MOR’s Siebel Dinosaur Complex into a spectacular setting for discovery, featuring a chef-curated dinner among fossil giants, handcrafted cocktails, the smooth sounds of live jazz, and exciting speakers. Learn more at museumoftherockies.org/signature-events/eam.

OCTOBER 3RD, 4TH, & 5TH

Bozeman Parade of Homes

Start and end at any of the homes on the map | 4:00 PM

Get ready for a showcase of Bozeman’s finest homes, proudly hosted by the Southwest Montana Building Industry Association and Bozeman Real Estate Group. This annual Parade of Homes is not just about touring beautiful houses – it’s a community event with a purpose. Learn more at bozemanrealestate.group/bozeman-parade-of-homes

OCTOBER 4TH & 5TH

Bridger Raptor Festival

Bridger Bowl Ski Area, 15795 Bridger Canyon Rd, Bozeman, MT 59715

This festival centers around the largest known Golden Eagle migration in the United States. Since 1991 a raptor migration count has taken place every fall at the Bridger Bowl ski area in the Gallatin National Forest just north of Bozeman. Festival activities include raptor viewing, nature walks and talks, educational and entertaining programs and activities for people of all ages.

Unforgettable River Journeys Await. Connect with Travel Cafe to Begin Your Adventure.

1102 W. Babcock, Suite A

OCTOBER 4TH

DogDash Monster Mash 2025

Story Mill Community Park - Bozeman, 698 Bridger Dr, Bozeman, MT 59715 | 11:00 AM

Inspired by our bond with Millie, our German Shepherd, DogDash celebrates the unconditional love between dogs and their humans. We're dedicated to giving back to the canine community by supporting local shelters and organizations. A day of fun with doggy ice cream contests, costume contests, goodie bags, a 3K walk/run, and more! Learn more at dogdash3k.com/events/dogdash-monster-mash-2025

OCTOBER 18TH

8th Annual Montana Fresh Hop Festival

901 North Black Avenue Bozeman, MT 59715 | 3:00 PM

Come enjoy a harvest festival featuring delicious fresh hopped styles of beer from 35+ Montana breweries and beyond. Join us as we celebrate the completion of the harvest season with delicious beers, live music, and tasty eats from local food vendors. Learn more at eventbrite.com/e/8th-annual-montana-fresh-hop-festival-tickets-1444308639019

OCTOBER 31ST

Downtown Bozeman Trick-or-Treating 2025

Downtown Bozeman | 4:00 PM

This Halloween from 4-6 PM, join our downtown businesses for a safe way to enjoy traditional trick or treating in beautiful Downtown Bozeman. Over 100 businesses welcome kids and families with candy and spooky Halloween decorations! Learn more at downtownbozeman.org/ event/downtown-bozeman-trick-or-treating-2025.