Photos and Blog

Blog

  • Montana Chef
    by Chef Knecht on May 07, 2014

    Born and raised in the aptly named Paradise Valley of Montana, my indoor playground was my Grandma’s kitchen.  Now it is ultimate kitchens with amazing views.  Cooking for people from all over the world, who have traveled to Montana for skiing, hiking, fishing, hunting, relaxing, and loving every minute in this beautiful state.  Last year I travelled and cooked in Idaho, Wyoming, Big Sky, Missoula, Bozeman, Manhattan, Big Timber, Paradise Valley, Dillon, Cylde Park, Wilsal, and Billings.  I brought my A team with me and we loved making our clients bellies happy and being a part of their special events.

    I cooked for great people from France, Italy, Australia, Sweden, Argentina, Canada, Mexico, Texas, Florida, Pennsylvania, Washington, Idaho, Wyoming, Montana, California, Louisiana, South Carolina, New York, Maine, New Jersey, West Virginia, Iowa, Illinois, Minnesota, Georgia, Oregon, Alaska, and Kansas.  FUN!!  It was such a pleasure to meet everyone and hear about their favorite foods and culinary experiences.  I had a Sous Chef from Portland for a few days; he and I cooked for a rowdy group of 18 guys from the east coast.  They would return from their daily adventures...

    read more
    Posted in :
  • Butternut Squash Soup
    by Chef Knecht on July 18, 2013 ||

    Butternut Squash Soup
    3 medium butternut squash
    1 cup of butter cut into 1 tablespoon pats
    1 cup of brown sugar
    1/4 Citrus Reserve Temecula Olive Oil

    Cut the top and bottom of the squash. Then cut lengthwise and scoop out seeds. Drizzle with olive oil, and place spoonful of brown sugar and pat of butter on each piece. Season with cinnamon, kosher salt and fresh cracked white pepper. Bake at 325 for 1 hour or until soft when tested with a fork.
    Scoop squash and all juices from the roasting pan into a heavy bottomed stock pot. Discard outside of squash. Add 2-4 cups of vegetable stock and 1 cup of organic apple juice. Now you have a tasty soup in the making. I get creative and add in a little curry(1 teaspoon) or a dash of cumin/cinnamon(1/4 teaspoon of each) Balance flavors with salt and a little cayenne. Finish soup with a Tablespoon of Citrus Reserve Olive Oil. This is a base for you to get creative. I add finely chopped apples or pears on top for a garnish. Mix some sour cream with salt and orange juice for another garnish. Or...

    read more
    Posted in :
  • Nut Crusted Pork Tenderloin and Spiced Yam Duchess
    by Chef Knecht on September 17, 2012 ||

     

    Serves‭ ‬12‭ ‬makes‭ ‬20‭ ‬appetizers
    Day before:
    Trim and cut‭ ‬2‭ ½  ‬pounds of pork tenderloin‭ ‬into‭ ‬1/2‭ ‬inch thick medallions or‭ ‬3-4‭ ‬in long strips
    Season generously with kosher salt and fresh ground pepper.‭  ‬Toss and marinate in‭ ‬1‭ ‬cup of Dijon and‭ ½ ‬cup of melted butter.‭ ‬Reserve in fridge.

    Spiced Yam Duchess:
    Peel and cut‭ ‬4‭ ‬cups of yams into‭ ‬1‭ ‬in squared pieces.‭  ‬Boil until soft and use a potato ricer to rice into a large bowl with‭ ‬2‭ ‬Tablespoons butter,‭ ‬2‭ ‬Tablespoons heavy cream‭ ‬1‭ ‬egg yolk and‭ ½ ‬teaspoon Thai seasoning.‭ ‬I love fisher spice Thai seasoning.‭  ‬Finish with kosher salt to taste.‭ ‬Put into a pastry bay with large star tip.‭  ‬Pipe a small amount onto each nut crusted pork piece before baking.

    Nut Crust
    Process in food processor:‭
    4‭ ‬Cups whole or chopped nuts-pecans,‭ ‬almonds,‭ ‬walnuts,‭ ‬pinenut,‭ ‬pistachio,‭ ‬hazelnut,‭ ‬or macadamia nuts

    Take each piece of meat and toss with chopped nuts.‭  ‬Lie out on sheet pan and chill in the fridge.‭ ‬Pull nut-crusted meat out‭ ‬15‭ ‬minutes before service.

    Oven...

    read more
    Posted in :
  • Elk Creek Ranch and 7D Ranch - in Sunlight Basin Wyoming
    by Chef Knecht on March 06, 2012 ||

    It all started in May of 2011 with a 20 minute flight on a private jet over the mountains of Montana into Cody Wyoming. Then a breathtaking drive into Sunlight Basin. I was the Chef chosen to plan and execute 3 amazing events last August. First there was a square dance with real cowboys and cowgirls.

    I served lamb chops with Artichoke, Basil Romano Crust and Port Wine Reduction. Grilled Cornmeal trout with lemon honey buerre blanc and huckleberry tarragon slow roasted chicken. Elk chops with spicy garlic ginger sauce and green beans sauteed with leeks and love. That is just some of the menu!

    Next was a dinner at the 7D ranch. Breathtaking views and smiles all around. The cowboys were the real deal, rugged, tall, handsome, yes maam!

    Fruit skewers and king crab cakes with Texas hold em...

    read more
  • Indulgence
    by Chef Knecht on January 22, 2012 ||

    You lovers come to Montana to get married for one reason. Indulgence. You love the way it feels, looks, smells and tastes here! I count on that and overwhelm with flavors that will ring true in your heart and amaze…a little flare that is Montana. As a private chef, I feel so blessed to be part of a team that is behind the scenes on the day you interlace your lives together!

    Whether it is a cowboy wedding with horseshoe and rope centerpieces or a classic wedding with antique plates and flatware, it is all welcome here under The Big Sky. Be it a sunflower day with never-ending kisses or a star bursting sky with romance all around, we oblige with a smile, “Absolutely!”, ” Yes, Ma’am”, “Right away sir!”

    So come on over and tell us what we want to hear! We will make all your wedding...

    read more

Pages