Beaujolais Nouveau
November 17, 2011 I remember the first time I ever had a Beaujolais Nouveau. I had finished my studies at the University of Colorado, Boulder and was working in the super hip, wine driven supper club called Trios in downtown Boulder. Those of us who were there at that time helped create this incredible vibe. [...]
Charcuterie Chibaudo
November 15, 2011 I spent a few days this last week working at an amazing little shop called Charcuterie Chibaudo. About 8 years ago an incredibly energetic French Chef named Laurent bought a tired little charcuterie in old town Nice and turned it into an amazing tour de force(meat). I am unsure what kind of [...]
My Adopted French Family
Ten years ago I found myself in Nice. I flew in with a great friend, Matt Courtney (now the assistant wine maker at Marcassin Vineyards) to try to understand the wine regions of France. I seem to find myself in Europe whenever I have big questions or concepts that I am trying to figure out. [...]
Vilanova I La Geltru
As I write this I am sitting in a restaurant called Carnes a la Brasa in the Barcelona airport waiting for my plane to Nice, eating a salad of hearts of palm, avocado and hard cooked egg and tomato bread with a type of sausage I have never heard of. Good food is everywhere you [...]
A Chef’s Journey
Leaving home This morning I left my little town and my little Bistro to go search for something: something real, something authentic, something true. Over the years we have been able to build something truely amazing in our little town of Livingston. The Second Street Bistro and The Murray Bar have become these wonderful little fixtures [...]
The Manhattan
A classic cocktail by any definition with enough variations and themes to be one of the progenetors of all cocktails and martinis. Various sources list the beginnings of the Manhattan in the late 1860′s as a drink made with Rye whiskey, Italian vermouth and bitters. This combination has seemed to have stuck through the last [...]
Reservations
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Limoncello
I just finished making up another batch of Limoncello. It has taken a few tries before I got it right. If you would like to make some at home, follow along with my method. I start by zesting 10 lemons for every liter of vodka. Use decent vodka, something triple distilled, but you don’t have [...]
Free Range Beef, Yellowstone Grassfed Beef
I had the great opportunity to visit the TT Ranch operation this past week to see what they do to produce all of our local free range beef. Zachary Jones is the ranch manager for TT beef, a family operation for generations. When he took over the family cattle operation he began to implement a [...]
123 North 2nd Street
Livingston, MT 59047
Mailing Address:
PO Box 1493
Livingston, MT 59047