Originally aired on YPR’s Flavors Under the Big Sky
On this morning in August, darkness still reigns outside as night slips into the light of day. Executive Chef Lanette Evener flicks the lights on in the 500-square-foot kitchen at the Big Hole Lodge. With guests scheduled to leave for fly fishing at 7:00 a.m., breakfast offerings need to be ready by 6:30 a.m., which means Evener needs to arrive at least two hours earlier.
This morning, “We’re going to have ham steaks and biscuits, and eggs to order, fresh fruit, and some muffins for breakfast,” Lanette shares…