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Energizing the Table with Steve Kuntz
Steve Kuntz’s energy for life and cooking began in Montana’s Electric City. Raised in Great Falls, a city known for its dams and power plants, Kuntz brings a unique energy...read on
A Restaurant Revolution Under the Big Sky
A restaurant revolution is happening under the Big Sky. As eating establishments reopen after the COVID shutdowns, the industry is facing challenges—most critically, finding workers. People employed in the business...read on
Food for the People
From the hurry of Highway 191, I turn into the parking lot of the Market at Ferguson Farm, where Jarrett Schwartz, along with Blane and Ellie Woodfin, has opened both...read on
Culinary Sorcerer Dave Wells
A culinary sorcerer dwells in the Paradise Valley. Executive Chef Dave Wells performs cooking magic among the geothermal waters at Chico Hot Springs Resort, earning him recognition in 2019 and...read on
Turned On and Tuned In
Chef Daniel Wendell of The Food Studio turned on and tuned in but never dropped out of life. “I grew up in a Volkswagen bus. My dad was very much...read on
Corey Maxwell on Eating Like an Ox
Corey Maxwell, chef and owner of Farmacy, defies the meat-eating image of many military men. In his past life, he served food to our country’s leaders as a chef at...read on
The Chef Philosopher
Brian Menges preaches homemade food, and as the owner and chef of 2nd Street Bistro,the Murray Bar, Gil’s Goods, and The Tackle Box in Livingston, he continues to grow his...read onEnergizing the Table with Steve Kuntz
Originally published at Edible Bozeman. Steve Kuntz’s energy for life and cooking began in Montana’s Electric City. Raised in Great Falls, a city known for its dams and power plants,...read on