Harvest Celebration
Thanks to everyone who joined us at Harvest Celebration 2012, and to all who contributed to its success!
Join us again in 2013, September 27th at Chico Hot Springs. Preorder tickets now! 
2012 Menu
Appetizers
Chef Eric Trager, Executive Chef, Carbon County Steakhouse, Red Lodge
Rosemary Garlic Lamb Skewers
Lamb provided by Montana Natural Lamb*
Chef Jeremy Berg, Chico Hot Springs, Pray
Tequila Spiced Pasture Raised Chicken in Tortilla Cup with Pico de Gallo and Cilantro Oil, Chico Garden Cucumber Salad with Melon, Tomatoes, Mint and Feta
Chicken Provided by Lazy S R Ranch, Wilsall. Feta provided by Amaltheia Organic Dairy in Belgrade. Lettuce and cucumbers provided by Chico Hot Springs.
*
Chef Ron Lichwardt, Livingston Health Care
Open-Faced Canapes featuring Montana Vegetables and Cheeses
Vegetables provided by B Bar Ranch Greenhouse, Tom Miner Basin
*
Chef Nic Bryce, Rendezvous Catering, Bozeman
Grassfed Horseradish Bites – Slow Smoked Sirloin in Crepes with Raw Cheddar, Onions, Horseradish, and a Huckleberry Balsamic Drizzle
Grassfed beef sirloin provided by Tom and Patty Agnew, Agnew Ranch, Big Timber
Entrees
Chef Casey Williams, 406Food, Livingston
Wine Braised Bison, Lemon Rosemary Roasted Fingerling Potatoes, and Wilted Local Greens
Bison provided by JB Gans, Rancho Picante Bison, Bozeman
*
Chef Todd Christensen, Hilton Garden Inn, Bozeman
Moroccan Lamb Pastillas and Moroccan Cous Cous Vegetable Salad
Lamb provided by Dave and Jenny Scott, Montana Highland Lamb, Whitehall
*
Chef Roth Jordan, Montana Ale Works, Bozeman
Beer Braised Beef Shanks with Pumpkin Gnocci and Horseradish Crostini
Shanks provided by Yellowstone Grassfed Beef
*
Chef Seann Rooney, Wilsall Cafe
Smoked Tri-Tip and Braised Beats, Rabo Encendido (Cuban Oxtail Stew)
Oxtail provided by Muddy Creek Ranch, Wilsall. Beets provided by Amaltheia Organic Dairy’s Greenhouse.
*
Chef Joseph Nobile and Chef Jacob Tew, Xanterra Parks and Resorts at Yellowstone National Park
Braised Shredded Lamb Sliders with Tzaziki, Lettuce, and Tomato
Grassfed Lamb provided by Barb & Per Gunness, Wolf Ridge Lamb and Wool Company, Paradise Valley. Lettuce and Tomato provided by Field Day Farms, Bozeman. *Chef Marcie Fitch, Koofire Catering, Bozeman
Maple & Smoked Chile Glazed Pork Tenderloin , Apple Shallot Chutney, Bourbon Sauce, Kabocha, Cheddar and Spinach Gratin
Pork provided by Lazy S R Ranch, Wilsall. Vegetables provided by Market Day Foods, Bozeman.
Dessert
Huckleberry Mountains, dark chocolate ganache infused with huckleberry reduction – Theresa Thieleman, Kitchen TLC, Bozeman
*
Chef Joseph Nobile and Chef Jacob Tew, Xanterra Parks and Resorts at Yellowstone National Park
Flathead Cherry Crisp with Vanilla Whipped Cream
*
Hand Blended Artisan Dessert Teas – Riza Gilpin, Tumblewood Teas, Big Timber
*
Chef Sean Lehmann, Nova Cafe, Bozeman
Mini Cheesecakes: Maple Bacon and Goat Cheese Huckleberry
Bacon provided by Pioneer Meats, Big Timber
*
Chef Brian Menges, 2nd Street Bistro, Livingston
Infamous Bistro Brownie Bomb – Chocolate Brownie, Chocolate Mousse, Chocolate Ganache
*
Live Auction Items
Sage Spa Day Package
Sustainable Meat Bundle
Guided Fishing Trip for 2 with On The Rise Outfitters
Chico Hot Springs Getaway
Yellowstone “Frosty Fun” Winter Package - 2 nights lodging at Old Faithful Snow Lodge, 2 breakfasts and 2 dinners for 4 people, “Snowcard” discount card, roundtrip snowcoach transportation between North, West, or South gate and Old Faithful
Summer in Yellowstone - 2 nights lodging in a premium room, 2 dinners and 2 breakfasts for up to 4 people, your choice of interpretive tour for up to 4 people
Harvest Celebration 2011
