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 aoli for appetizers. Then a tossed salad to order with your choice of toasted pistachios, pecans, cucumber, radish, strawberries, carrots, peas, asiago, and fresh mozzarella. Cowboy boot biscuits to boot with french butter.

Seriously good stuff, then one of those cowboys I was talking about, he went and chopped me some alder and I smoked some of the best ribs I have ever made. I served them along with Alaskan King Salmon and Buffalo Quesadillas with Guacamango and all the trimmings!

There was more much more cooking going on, into the evening and the next day as well. I cooked up a delicious brunch, with the help of the 7D crew. Thank you Morgan Lamare for capturing the fun moments and to Angela Trudeu for creating a carefree mood! A huge thanks to the 7D and Elk Creek for having me and sharing this wonderful and amazing experience.

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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 make some cinnamon croutons. Whatever twist you give this soup remember to stay true to the simple flavors and have fun!

Cinnamon Croutons
4 Cups day old bread
2 Tablespoons of melted butter
1 Tablespoon Citrus Reserve Olive Oil
1 Tablespoon of Cinnamon and Sugar Mix
Kosher Salt to taste
Toss bread with butter, sugar/cinnamon and salt. Bake at 375 until golden brown

TemeculaOliveOil.com

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Born and raised in Montana. Grown from the love of my grandmother, mother, uncle, aunts, cousins and friends. They watered me with love and praise. Kindness and honesty fed my soul while I grew up learning: ‘Work Hard and You Will Succeed’ and ‘Two Wrongs Don’t Make a Right.’ All that was good came to find me living and loving my life in Montana.

Just as any teenager with angst, hormones and bridled youth I would rebel. I was even named ‘Mrs. Individuality’ for my senior class. Throughout those years I worked at the Yellowstone Valley Guest Ranch under Chef David. He was rough, somewhat crude and disrespectful to the waitresses. He would make jokes about their lack of general know how and we would rock out to Jimi Hendrix, The Doors and Led Zeppelin. I went through my high school summers working long hours for David learning lessons of timing, finesse, and patience. He would tell me “Just Do What I Say, and Don’t Talk Back!” Well I did most of the time and I learned from that, but I will tell you this ‘Don’t go work after dying your hair purple and expect it to go good!’…even if your boss does love Jimi Hendrix. David shared a side with me that I don’t think others saw. He was raw and creative, pushing boundaries and his food-delicious. He was an amazing Chef and a great person. I only wish I paid more attention!

I was drawn to flawed and amazing Chefs along my way, learning what not to do from some and what capability I had from others. Chef Ray at ‘The Grove Hotel’ in Boise Idaho was a big inspiration in my career. I left being the PM Sous Chef at ‘The Cottonwood Grille’ to work for him as the PM salad girl. He had a presence that made you want to learn and strive to live up to his expectations. He was humble and thorough with his training of me.  Proving myself took one year of rotating through the ranks up to PM Saute and Brunch Lead. He held me accountable for every action, praising me in public and critiquing me in private.   From day one he said, “Sky is the limit Sarah, you just have to believe in yourself and never give up!” Chef Ray promoted me to Banquet Sous Chef and I worked directly with Emilio’s Sous Chef Chris. Together we did our best to be apart of making every day run more smoothly. Working where ever needed from the dish station, to making butter roses with the pastry Chefs. We reported to Chef Ray and took his direction to the kitchen crew. I worked multiple banquets/events from 500-12people, helped on the dinner line, made soups/stocks/dressings, worked on the Sunday brunch and holiday brunches, helped with VIP and room service. Chef Ray showed me how to do ice carvings and while we worked together he would share stories of his father who was also a Chef and his past experiences of coming through the ranks in the kitchen. Day to day I was carved into a Chef and given the wings to sore in the sky and see a new perspective. It was a wonderful place to work, I belonged. Chef Ray was full of life and he had way of reaching into someone and showing them their true potential.

As always my hunger for learning led me to a new canvas, Alaska. Except for this time there was no Chef to learn from. It was me, I was the Chef. I blossomed into a beautiful wild flower. Planning my own menu, and executing it to my standards. I had this fire inside, and in unfamiliar surroundings it nourished itself with landscape and weather. Inspired I began to come into my position of service and the true enjoyment of making others satisfied and happy. Surprising them with an insight into their desire and comfort. Working with a team that had the same intensity and drive for a higher level of thoughtfulness and compassion. Always new and challenging, I worked and played in the most beautiful places. Out my window whales, bears, glaciers, birds, otters, dolphins, wolves, fishing boats and moose. Kayaking, hiking, exploring, and cooking I was it in the moment! The crew I worked with on the yacht was free and overflowing with passion for life. It exploded from them and I just wanted to be closer to each one of them to learn what they knew.

As each petal of my life unfolds and flourishes, then falls away I am thankful for its time and its teachings. My fire has turned to smolder and now it ever burns redefining and glowing gold.

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Grilled Vegetable Bruschetta
2 Zucchinis cut lengthwise 1/2 inch thick
2 Yellow Squash cut lengthwise 1/2 inch thick
2 Red, Yellow or Orange Pepper quartered lengthwise and de-seeded
3 or 4 Cut 1/2 inch red onion rounds
-Season vegetables with kosher salt, pepper and olive oil
-Grill on medium high heat until cooked through and slightly charred
Let cool
Chop vegetables into small dice
Add
4 Roma tomatoes quartered lengthwise and de-seeded finely diced
1/4 C Finely diced Reggiano Parmesan
1/4 C Basil leaves chopped how you like
Garlic Oil
Peel and finely chop 1/4 cup garlic. Saute on medium heat in 1/4 cup mild extra virgin olive oil until garlic is golden brown. Have a bowl ready to pour hot garlic into. Let cool.
Mix chopped zucchini, peppers, squash, onion, tomato, and garlic oil season with salt and drizzle a fine Balsamic vinegar on before serving.
Serve as a passed appetizer on crostini with goat cheese, or serve with steamed artichoke leaves as a Gluten Free appetizer.

Fun add in ideas

Spinach and Feta
Mozzarella and Olives
Roasted Garlic and Pine Nuts
Tarragon and Lemon Zest

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Julia Child- ‘Mastering the art of French Cooking’
What can I say…It’s Julia Child. She redefined cooking eggs. Watching her, reading her book and making one of her dishes is magnificent.

Pillsbury- ‘Best of Bake off Collection’ 1959
So many excellent recipes! Frostings, fillings, yeast and quick breads, cakes, main dishes and desserts. ‘Crusty French bread, log cabin chicken pie, peanut blossoms, and butter flake rolls are some of my favorites. This books best recipes are in the pie section, there are over 100 pie recipes!

http://www.westcoastcooking.com/
Greg Attiksen-’West Coast Cooking’
Awesome Recipes for everyday cooking. How to brew a ‘perfect pot of coffee’ to his signature dessert, ‘apples baked in pastry’, Greg explains cooking concepts with easy terminology.
I love his olive poppers, roast leg of lamb, and vanilla cupcakes. I enjoy just reading his cookbook, his words are inspiration.

http://www.frenchlaundry.com/
Thomas Keller-’The French Laundry Cookbook’
He takes food to a whole different level than the rest of us… His gnocchi is delightful. I share his love for figs and fresh seafood.

Theresa Volpe and Byron Laursen- ‘From Bangkok to Bali in 30 minutes’
Fun easy, everyday recipes. Stock your kitchen with the staple ingredients and this book is a quick reference guide to weeknight dinners.

Kong Foong Ling- ‘The Asian Kitchen’
Indonesia, Burma, China, India, Japan, Korea, Malaysia, Singapore, The Philippines, Sri Lanka, Thialand, and Vietnam! This book covers them all so well!
Essential flavors from each place, menus, and background on the land and the people. So many recipes and photos. Page 166-barbecued chicken recipe…my husband made it for baby back ribs. Oh my goodness, so good. We have had fun getting creative with recipes from this book.

Arnold Zabert- ‘Baking’
Wedding cake, holiday treats, gateaux and genoise sponge, butter cakes, choux(eclair dough), buttercream, tuiles, and yeast breads. Wonderful book with so much educational information. The photos and the text are blended with classic recipes to leave your mouth watering! Love this book!

Linda Dannenberg-’French Tarts’
Rich sugar pastry crust, tart catalane aux pommes are my favorites. Beautifully designed and well written. Linda captures the simplicity of a well made tart.

Martha’s cookie of the day!
Martha Stewart-’Cookies’
Her photos are great. My clients love ‘chocolate malt sandwiches’, kids love her ‘surprise cookies’ and I love her ‘coconut cookies with passion fruit curd.’

http://www.practicalparenting.com/
Vicki Lansky-’Feed me I’m Yours’
My kids and I have had so much fun with all the great ideas and recipes in this book. Vicki shares baby food, finger foods, toddler meals, breakfast, birthdays and kitchen crafts in this essential handbook for new parents! She also has a great section called ‘Parent Potpourri’ with tips on traveling, poisons, stain removal and more! Go Vicki Go…you’re the best!

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I also just returned from Helena’s Pan Handler Plus. I taught 4-7yr, 8-12yr, and 13 and up cooking classes. In the 4-7yr class I had the kids pick tarragon leaves, break asparagus, roll salami, and cut bananas and pickles with a fun cutter. We also played with edible play dough and talked about trying new foods.

In the 8-12yr class we cracked eggs, made smoothies, and talked about kitchen safety, how to read recipes, and creating a recipe.
The different levels of experience in both classes was a lesson to me that children should be grouped by their level of know how, rather than their age.

The older class was ready to take notes and learn. We started by making crab cakes and talking about kitchen terminology. Next we used a mandolin and made a delicious and cheesy gruyere potato gratin. The teenagers were confident to try something new, but careful with the tools. That attitude made this class a hit. Together we peeled fruit, sliced chicken on the bias, julienned zucchini and dipped strawberries in chocolate. By the end of the class they were all ready to go home and prepare a full meal for their friends and family.

Planning ahead and having 4-6 jobs in mind for your child is the best way to keep them interested and also to help you get your prep done. You could give your child the simple job of preparing a salad for dinner or to set the table. I let my kids pick who sits where and who gets what place mat. My daughter sits by her brother about once a week, just to remind herself why she likes to sit opposite of him. Our kids are pretty daring when it comes to vegetables and new food. Everyone has their favorite flavors and we use those flavors to introduce new foods. For example my kids love Asian flavors, so I cooked up some brussel sprouts in soy sauce and garlic. They loved em!

Every week we work together, laugh and have fun preparing dishes they choose. Often we make pizza or macaroni and cheese. My husband and I throw them a curve ball with different crusts, toppings, cheeses and sauces for the pizza. A variety of noodles, meats and cheeses turn a regular mac&cheese into a tasty adventure. Today I think we will make fondue. We all love getting creative with ideas of what to fondue. Zucchini, coconut shrimp, cheese stuffed olives and beef tenderloin are some of our favorites. Homemade ice cream sounds good for dessert.

What are you going to make with your kids tonight?

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Get ready to enjoy moist, healthy delicious muffins!

3/4 Cup Honey
4 Tablespoons of Soft Butter
2 Ripe Bananas
3/4 Cup Vegetable Oil
2 Eggs
2 1/2 Cups Whole Wheat Flour
1 Cup Oats
2 t Soda
1 Cup Frozen or Fresh Blueberries

Sift flour and soda together and set aside. With a mixer with a paddle attachment mix honey, soft butter, bananas, vegetable oil and eggs on medium for 2 minutes. Add in flour/soda, oats just until mixed. Fold in blueberries gently. Line 36 muffin cups and scoop 1/2 full. Sprinkle tops with a little cinnamon sugar. Bake at 350 for 8-12 minutes.

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Livingston-based personal Chef Sarah Knecht says a Montana wedding can be casual or elegant — or something in between. In her many years as a personal chef and a planner of destination weddings, Knecht has picked up tips to help anyone plan the wedding of their dreams. Knecht offers a top 10 list of things to consider when planning a wedding in Big Sky Country.

http://bit.ly/dMpvfg Livingston Enterprise.com

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Menu 1

Appetizers

Cinnamon and Curry Scallops wrapped in Roasted Serrano Pepper and topped with Taza Chocolate

Dinner

Strawberry Grapefruit Vinaigrette salad with Pecans, Strawberries, Goat Cheese and Carrots

Balsamic Lamb Tenderloin with Spinach, Brussels and Zucchini

Broiled Yukon Potatoes with Gruyere, Dijon, and Cream

Dessert

Almond Tarts with Pear and Blueberry

Menu 2

Appetizers

Spot Prawn Shooters with Chili, Lime and Garlic

Thai Rolls with Rice Noodles, Vegetables, Peanut, Orange and Ginger

Dinner

Poached Garlic Vinaigrette Salad

Mushroom Soy Glazed Alaskan Halibut

Elk Tenderloin with Caramelized Onions and Huckleberries

Forbidden Rice with Yam, Chive and Fresh Basil

Sauteed Green Beans with Leeks and Matt’s Old Fashion Bacon

Dessert

Chocolate Souffle with Whip Cream, Berries and Genache

Menu 3

Appetizers

Fruit Skewers with Lime Honey

Crab Cakes with Green Olives, and Tarragon

Dinner

Sun Dried Tomato vinaigrette salad with Peas, Feta, and Pistachios

Baby Back Ribs with Asian BBQ Sauce-little sweet and a lot of heat!

Alaskan King Salmon grilled with Lemon Peach BBQ Sauce

Seriously! Mac and Cheese

Grilled Vegetables

Cowboy Boot Biscuits with French Butter

Dessert

Buffalo Strawberry Shortcake

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