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Montana Culinary Excellence Award

Eleven chefs were selected to participate in the Montana Chef Competition for the Culinary Excellence Award 2005, which was sponsored by the Montana Department of Agriculture to promote the use of Montana ingredients at fine dining restaurants. Food samples were prepared on the site and judged by a panel of local and national chefs and restaurant brokers.

A total of 11 recipes were selected for the Gold Class, Silver Class and Bronze Class awards in the Appetizer, Entrée and Dessert categories. Click on the links below for more information and for the recipes developed with Montana products from the Montana Chef Competition.

Year
Course
Recipe
Chef
Establishment
Award
2004
 Appetizer Amaltheia Goat Cheese and Roasted Heirloom Beet Terrine with Pink Lady Apples and Apple-Pepper Gastrique Rick Hilles Triple Creek Ranch, Darby Gold
2004
 Appetizer Grilled Lamb Salad with Mint Vinaigrette, Shiitake Ragout or Cherry Wine Glace John D. Flach By Word of Mouth, Big Sky Silver
2004
 Appetizer Montana Poppers with Raspberry Jalapeno BBQ Sauce Ron Morris River Grille, Helena Bronze
2005
 Appetizer Montana “Mah-Zeh” Jim Gray Kitchen Guy Enterprises, Missoula Bronze (tie)
2005
 Appetizer Montana Sushi Clayton Arakawa Grand Union Hotel, Fort Benton Bronze (tie)
2005
 Appetizer Wild Mushroom and Duck Strudel “Sundae” Todd Christensen Due West Hospitality, Livingston Silver
2005
 Appetizer  Chilled Soup Trio Jim Tracey Red Bird, Missoula Gold
2004
 Dessert Blackberry Peach Crisp Sue Kovatch Lighthouse Restaurant, Valier Silver
2004
 Dessert Poached D'Anjou Pear with Wilcoxson's Mountain Berry Ice Cream, Shortbread Cookie and a Duo of Huckleberry and Chocolate Coulis Rick Hilles Triple Creek Ranch, Darby Gold
2005
 Dessert Flourless Gianduja Torte with Huckleberry Beer and Hazelnut Cream Melinda Dorn Creative Catering, Missoula Gold
2005
 Dessert French Autumn Cheesecake with Gingersnap Crust, Warm Apple-Cranberry Compote, and Butter Pecan Ice Cream, Rum-Raisin Sauce and White Chocolate & Sour Cream Sauce Carol Chandler University of Montana College of Technology, Missoula Silver
2005
 Dessert Vanilla Soufflé with Vanilla Crème Anglaise Scott Burst, CC Creoles, Billings Bronze
2004
 Entrée Grilled Montana Elk Chop Pacer K. Moe The Rex, Billings
2004
 Entrée Montana Surf and Turf John Rolfe Big EZ Lodge, Big Sky
2004
 Entrée Morel & Wild Mushroom-Stuffed Flat Iron with Honey Shallots and Goat Cheese Scalloped PotatoTower  Eric Trager Bridge Creek Backcountry Kitchen & Wine Bar, Red Lodge Gold
2004
 Entrée Mushroom Baklava Jim Tracey Red Bird, Missoula
2004
 Entrée Pheasant Breast "Saltimbocca" over Fresh Herb Spaetzle, Garlic Spinach and Shiitake Marsala Pan Jus Matt Fritz By Word of Mouth, Big Sky Bronze (tie)
2004
 Entrée Slow Braised Montana Legend Beef Short Ribs and Cheddar Polenta with Ancho Chile Broth and Parmesan Tuile  Rick Hilles Triple Creek Ranch, Darby Silver
2004
 Entrée Steak with Mustard Sauce Sue Kovatch Lighthouse Restaurant, Valier
2005
 Entrée Cinnamon & Brown Sugar Cured Pork Loin with Roasted Fingerling Potatoes, Baby Vegetables and Soy Maple Glaze Matt Fritz By Word of Mouth, Big Sky Silver
2005
 Entrée Deconstructed Ribeye with Cherry Glaze, Butternut Stuffed Leek & Herb Mashed Potatoes Eric Trager Bridge Creek Backcountry Kitchen & Wine Bar, Red Lodge Silver
2005
 Entrée Montana Inspired Braised Lamb Shank, Big Sky Forest Mushroom Ragout with Goat Cheese Quenelles and Emerald Basil Oil Thomas Siegel, CEC University of Montana Dining Services, Missoula Gold
2005
 Entrée Montana Naturally – Pork Tenderloin with Flathead Lake Cherry Gastrique, Goat Cheese Fondant, Herbed Natural Potato Pave and Braised Swiss Chard James Chapman Yellowstone National Park Lodges  Bronze (tie)