Fine dining with our workshop faculty
*Menu will include wine pairings, and is subject to change
Tickets: $200 (10 tickets available)
Chef Nick Pardee’s foraged dinner will showcase seasonally available local mushrooms, berries and meats used in a contemporary French style cooking. Nick collects many of the ingredients for his dishes while out hiking with his son and wife.
GVB melon and prosciutto, with pickled elderberry and chives
venison tartar, with chokecherry whipped pork fat, crostini
Seared duck breast, chanterelles and huckleberries, with extra virgin olive oil
Heirloom tomato gazpacho, burrata, and sumac gremolata
Roots to Rise greens, with grana padano and a hawk-wing vinaigrette
Rosehip-braised YGB oxtail, crispy gnocchi, arugula, and brown butter crumbles
Lilac sorbet, candied lemon, shortbread cookie
Wild raspberry cheesecake with toasted almonds and goat milk caramel
Chef Nick Pardee was born in the San Francisco Bay Area. He attended the California Culinary Academy in 2005. Upon graduating, he began his training in the world of farm-to-table cuisine. Nick crafts simple, technically precise cuisine highlighting the bounty of what each season has to offer. In 2013, Nick and his wife, Sarah, moved to Bozeman to begin a life in the beautiful Rocky Mountains. Since then Nick has worked as a private chef for the rich and famous, headed the acclaimed Saffron Table, and most recently was the head chef of Mustang Fresh Food. Now his focus has shifted to creating delicious flavors sourced from the mountains and valleys surrounding Livingston, Montana. Nick’s goal is to show people the flavors worth celebrating hidden in the landscapes of the Rocky Mountains. He is currently working on a cookbook of local, foraged dishes.