Flavors Under the Big Sky

One Legged Magpie located in downtown Red Lodge is a semifinalist from the James Beard Foundation for Outstanding Wine and Other Beverage Program. On Monte Legged Magpie is one of eight restaurants and chefs that have been given a nod for their culinary excellence in Montana. Stella Fong, Host of Flavors Under the Big Sky is in Red Lodge with Kat and Mike Porco.

The James Beard Foundation Restaurant and Chef Awards announced, at the end of January, the semifinalists for culinary excellence. Chef Brandon Dreaden made the list as a semifinalist for Best Chef: Mountain for his restaurant Ember in Hamilton, Montana.

Gung Hay Fat Choy. Wishes of Happy New Year for the Lunar New Year beginning on February 17th for the Year of the Horse.

For 40 years, Caramel Cookie Waffles on 17th Street W has been selling the stroopwafel. The bakery cafe was first opened by Jan and Judy Boogman in 1987, and was sold to new proprietors Lilly Thompson Corning, Erin Heringer, and Katie Edwards two years ago.

On this night, inside a tattoo studio, Skull.n.Co, in Bozeman, the talents of Chef Dave Wells, this year’s nominee for Best Chef Mountain from the James Beard Foundation, and tattoo artist Patrick Thomas, come together to create culinary artistry.

On East Main Street in Bozeman, in the 1916 Baltimore Building under the black-and-white striped awning, the cuisines of Italy and Montana are flavoring a new restaurant.

A “meadup” can be made in Columbus at the Bearded Viking Mead Company. Traveling off Highway 90 to skirt the downtown, nicknamed “Sheep Dip,” and over the railroad tracks and across the Yellowstone River is a Quonset hut where the ancient beverage, mead, is made. Here, CEO and founder JT “Viko” Robertson crafts an ancient form of wine made with honey instead of grapes.

Genuine Ice Cream is churning out small-batch, handmade ice cream at the corner of North 7th Avenue and West Peach Street in Bozeman.

18 August 2025

21 July 2025