Big Sky Culinary Dinner Was Excellent
 | Author:
Victor Sample
Vic Sample: MT43 News Treasurer |
Big Sky Culinary Dinner Was Excellent
Victor Sample
On September 20, local Chef Heather Hatwan (owner of Big Sky Culinary Classes) held the second of four planned gourmet dinners at The Lodge of Townsend. Chef Hatwan: “Big Sky Culinary Classes & The Lodge of Townsend are pairing up once again, to initiate an elevated, fine dining experience IN Townsend!
We all know there is a need and desire for a different fare, a high-quality food establishment that we can enjoy without having to drive to another town, here in Townsend.
Together we are collaborating to create a restaurant-type environment that feels, looks, tastes and exemplifies the styles we drive miles to experience.
Heather Hatwan & Tina Homann believe bringing to Townsend what we (and your expressed interest) ourselves would like to enjoy & would benefit the community immensely. Our idea is to have 3-course dinners, 4 times a year with a full kitchen staff and wait staff. This concept would be a “Reservation Only” dinner to help us prepare efficiently to provide you with the service and meal you deserve. The menus will be carefully curated using the freshest of local ingredients including vegetables, grains and meats.
The dinner was a 3-course meal featuring a Southern-style salad, Shrimp and Scallops over a saffron polenta, followed by a dessert of bread pudding with a rum sauce.
The Southern-style salad featured sweet potato slices along with a fresh greens mix and was delicious. The shrimp and scallops were served in a delicate red sauce served over saffron polenta. I love polenta but in the past I have found that I do not like saffron; but Chef Hatwan served her saffron polenta with a delicate touch and the polenta was excellent. The shrimp and scallops were cooked perfectly! Afterwards, we were served a generous portion of bread pudding with a rum sauce that was very good.
Our servers were Chrissy Rouse and Kara Campbell. They seated us and served our meal. They were delightful and made us feel welcome and well-cared for.
The Lodge of Townsend does not have a wine/beer license; so attendees were advised to bring their own wine or beer. Due to the Montana “Bottle Club” law, the servers at the dinner were not allowed to uncork or serve any wine. They were able to provide wine glasses. The couples at our table all brought bottles of wine (red and white) which both paired very well with the dinner.
It was an excellent meal with excellent company – and a chance to chat with many friends at the dinner!
Article Images
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PhotoCredit: Pam Sample and Heather Hatwan
Image 1 Caption: From Left: Mary Mystic, Kara Campbell, Chef Heater Hatwan, Brigid Jenkins, George Jenkins, Vic Sample, Chrissy Rouse and Patrick Plantenberg
Photo Credits: Pam Sample
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Image 2 Caption: Mary Mystic and Patrick Plantenberg waiting for their guests to arrive.
Photo Credits: Pam Sample
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Image 3 Caption: Diners waiting for their salads to be served
Photo Credits: Pam Sample
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Image 4 Caption: Brigid and Gearge Jenkins with the Southern Style Salad
Photo Credits: Pam Sample
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Image 5 Caption: Shrimp and Scallops served over saffron polenta.
Photo Credit: Chef Heather Hatwan
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