Questions?
Sous Chef Jonathan de Wolf talks “Local”
There is a perception out there about Montana that Sous Chef Jonathan de Wolf is very excited about changing--the one that says local food is difficult to get in this part of the country. We asked him to tell us a little about the dishes we create here at the Ranch and where they come from.
Q: Is it possible to get vegetables in Montana year round?
A: Yes. We receive a lot of our root vegetables from Gallatin Valley Botanicals, a small 6 acre farm located in Bozeman, Montana. They are dedicated to the sustainable production of high quality produce. Throughout the year, they can grow over 100 varieties of produce.
Q: Since Montana is not close to an ocean, can we get fresh fish?
A: Absolutely. Trout Culture is a local trout fishery located in Virginia City, Montana. They produce some of the finest rainbow trout available. Trout are a healhy and sustainable fish. Trout Culture rainbow trout are hand caught, selected and filleted by hand based on when we order from them. They are naturally raised in ponds in the Madison Valley of Montana.
Q: What about breads, pasta and flour?
A: All of our breads and pastas are made from scratch with more than 90% of the flour and wheat coming from Montana.
Q: Much of our nation's beef comes from the midwest. Are there any cattle operations in Montana?
A: We order our beef from Great Northern Cattle Company out of Red Lodge, Montana. They are a 4th generation cattle ranching operation that produces great tasting grass and granola finished natural beef. This means that there are no growth hormones, antibiotics or by-products. Nautral beef is also higher in beta-carotene, calcium, potassium, as well as higher in vitamins A, B, E and riboflavin.
Q: Overall, how much of what we serve in our Dining Room is from local sources?
A: The majority of the main ingredients featured on our menu come from local Montana farms and ranches.
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