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Bright Lights, Big Sky. Mountains, Rivers, Trees. Bozeman has all of that, sure, but these days the lively downtown gets the attention.

Charlie totten leans across the table with a glint in his eye and
tells me that he spent his last birthday clinging to a tree branch with a
buddy, trapped by an aggressive bull moose.

It sounds like the quintessential
Montana hunting story until Totten explains, “I hunt wild morels in
the woods in May.”

Beyond gathering gourmet mushrooms in the forests, the 38-year-old
head chef at the Sweet Pea Café also plucks succulent watercress from
rivers. He then incorporates these fresh ingredients into a sophisticated,
French-inspired menu dotted with terms such as demi-glace and confit.

Welcome to Bozeman, Mont., where the mountain men cook like
Wolfgang Puck and a lemon zester is as essential as a Buck knife.

By Kristina Malsberger in VIA Magazine http://www.viamagazine.com

Full Story: http://www.matr.net/files/Bozeman.pdf

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