Party for 5 to a party of 200, we have you covered! I begin by working with you to create a custom menu for your event. We’ll begin with your budget and create a custom menu. I’ll take into account any dietary restrictions, seasonality of food, and the general execution so that you and your guests can relax and leave the food preparation, serving and cleanup to us!
Buffet, family style, or platted dinner. Whatever your heart desires we got it handled! We create beautiful appetizer tables with endless choices of mouthwatering items! Don't forget that we also make cupcakes. Both mini and regular cupcakes!
Are you vacationing in Big Sky, and in need of groceries? No worries, send me your list! I will support local Big Sky markets to fulfill your needs. I will also stock the desired items in your home/condo.
House smoked brisket with fresh onions and pickles paired witha homemade BBQ sauce.
Rested on a delicate roasted red pepper coulis, topped with lemon aioli and roasted jalapenos.
A variety of the finest cheeses, cured meats, smoked fish, fruits, nuts and artisan crackers.
Refreshing salad topped with fresh strawberries, red onion, feta, walnuts.
Warm salad with roasted corn, sugar snap peas, and arugula. Tossed in a fresh lemon vinaigrette.
House made Caesar and croutons, finished off with an imported cheese.
Drizzled with a fresh chimichurri.
Crème fraîche, fresh lemon zest.
Sautéed with tomatoes, zucchini, capers, lemon, and fresh herbs.
With broccoli rabe, and fennel mustard sauce.
Fresh mint yogurt sauce, roasted root vegetables, whipped potaotes.
Celery root puree, red wine sauce, pan seared vegetables.
Sun-Dried tomato and oregano butter, brussel sprouts and fingerling potatoes.
Quinoa and apple salad, butternut squash puree.
Bourbon poached pears, orange simple syrup.
Spiced rum infused caramel, candied hazelnuts.
I was born in New York, my family and I moved to Big Sky when I was eight. I grew up in the kitchen cooking Italian food with my mother and grandmother. Shortly after finishing Highschool I pursued culinary arts. I followed my dream studying at Missoula College, attending their two year culinary program.
After graduating I expanded my culinary knowledge on a week long culinary tour in Italy. We worked at Ciros & Sons for four nights, where we learned many techniques and recipes. in addition I spent a month in Saint Thomas, working at a local bakery and a non profit.
I spent two seasons working at the Yellowstone Club. I continued my culinary education at the Gallatin River House for three years where I was Sous Chef for one year.