Archive for the ‘catering in Bigfork’ Category

A Damp Beginning…but Adventure Awaits in Patagonia and Santiago

Wednesday, December 26th, 2012

Day 22 – Patagonia

I’ve been here for twenty two days, Here being Patagonia– the Chilean side. I’ve come for the fishing and my fly rod has been wet for twenty one days (it sits on the porch) – twenty one days of buffeting wind and monsoon rains that have blown out the Yelcho River and turned the towering Andes into a sci-fi fairy land of a thousand waterfalls criss-crossed with vivid rain bows.

Although I’ve not actually gotten on the water, I have had several hours of dry land (ok, really wet land) casting practice with sinking line; and am learning  to tie my own flies.

Despite the rains, the clients who have come to Puma Fishing Lodge in these weeks have all departed most pleased with their experience. Traveling via the comfortable PUMAII across Lago Yelcho to Rio Futalafu, our last group of six caught on average 100 fish a day. Massive browns and feisty rainbows, most in the 6 -10# range, were the standard each day and everyone was successful.

A new group arrives today and I am doing last minute prep on the menus and packing food for the transfer from the lodge to the PUMAII for a five day cruise. Although my main responsibility is chef, our American guests have invited me to fish with them and our Montana guides have assured me that there is a big brown with lots of attitude just waiting for one of my newly tied flies.

Day 31 – Patagonia

Rain. Rain. And Rain. Oh, did I mention ‘rain’?

I have seen the sun all of two days and not complete days at that.

Gentle rain, wispy rain, curtains of rain, solid walls of rain. Cold rain.
Warm  rain. Vertical  rain. Horizontal rain. And when the wind gusts, rain that appears to travel right back up to the sky.  And I won’t begin to describe the winds…we’ll save that for another day.

I think I am over rain, but it is not quite over me yet, so I am running away for Christmas. Running north to Santiago. Beautiful, hot, dry Santiago. For a few days I will have the opportunity to complain about the heat and use my lip balm to counteract the arid mountain air.

Day 35-38 – Santiago

SUNSHINE! I feel like Snoopy doing a Happy Dance, chasing my tail in glee. The Ice Breaker wool, polypro and rain jacket are stashed away and the trekking skirt and cotton blouse are on-as well as the sunscreen.

Santiago is vibrant as Christmas approaches. Not quite the shopping insanity of Estatos Unidos, but the pressure is obviously building.

I have embraced the Latin dining schedule (which is a bit tough as I am very much a morning person), spending my days walking and exploring finally sitting down at 10pm for a leisurely dinner. Christmas Eve I treated myself to dinner at one of Santiago’s finer establishments – Baco – an evening of indulgence beginning with a sinful foie gras accompanied with a delightful DryFarmed Old Bush Vine Carignan 2010 (Maule, Chile). (Since California has now outlawed foie gras -and other states will most likely follow- I seem to have acquired a taste for it…and yes, I’ve also acquired the necessary guilt to enjoy it completely.) An unidentified baked local chevre came next atop some beautiful, seemingly just picked lechuga. The cheese was aromatic and  pungent with just enough rind chew to embrace the silky core. A classic cassoulet followed brimming with duck and sausage. My two hour dinner (now approaching 11:30pm) was topped off with a fresh berry zabaglione and restretto.  Strolling out into the balmy evening air amongst hundreds of others enjoying the coolness, I almost missed the rain…not!

Christmas Day will find me on a tour to Valparaiso and Vina del Mar on the coast…more sunshine and more suncreen! Merry Christmas.

Where’s Waldo? Or in this case, Where’s Chef Kate?

Wednesday, March 16th, 2011

Winter is quickly loosening its grasp on Swan Lake, although the shadowed snow drifts will probably remain until well into May. But with the temperatures nearing 50, thoughts turn to spring and the inevitable crush of a fun-filled, visitor-packed summer.

While the Horse still slumbers under several feet of snow, and Chef Kate still lingers somewhere near the equator, plans are underway for an exceptional year of good food, music and even better Montana hospitality at Laughing Horse Lodge.

So where exactly is our intrepid hostess? We caught up with Kathleen at a remote 5 star eco-resort on the west coast of Panama where for the past few months she has been guest chef, teacher, student and explorer…a typical winter for this 12 year Montana resident.“I originally came to Panama to build up my Spanish so that I could bring in a South American guest chef for the summer and have a way of communicating in the kitchen,” says Kathleen. But not satisfied to have just one ball in the air, the study trip turned into a temporary gig at one of Panama’s newest luxury resorts, Boutique Hotel Cala Mia located on an isolated Pacific island in the Archipelago Chiriqui.

“This has been an experience in self-sufficiency and creativity,” laughs Moon as she recounts the first trip to Isla Boca Brava…a two hour journey by bus, cab and boat from the nearest town. “ I arrived all jazzed only to discover that there wasn’t a single piece of chocolate on the island and it would be two more weeks before anyone was going shopping back on the mainland.”

Surrounded by troops of howler monkeys, noisy parrots, and a 3’ iguana living in the thatched ceiling of her bungalow, Kathleen went to work (without chocolate) with the property’s Italian owner Vittoria Ghini, establishing a Spanish-language SafeServe-style  training program for the kitchen, setting up an on-line reservation system, and giving the island chef a break each week. “It’s been a real struggle in the kitchen being ‘forced’ to work with fresh fish and lobster brought to the dock each afternoon,” Moon quips, a smile in her voice.  “I’ve also learned a bit about making artisan cheese…and in Panama of all places.”

Ghini, and her Dutch husband Max, opened the resort 4 years ago and  support the dining room at Cala Mia with an extensive organic farm and dairy operation located a few kilometers east on the island. Fresh arugula, herbs,  aubergine, peppers, tomatoes and a dry-land rice are produced, as well as organic butter, cream and an outstanding Gouda.

Building and maintaining a luxury eco-resort and an accompanying organic farm with a small but state of the art dairy processing facility would be a challenge even in the US or Europe, but to do so on a remote second-world  island with a single car ferry (built by Max) and the feat becomes extraordinary.

“These people are impressive,” states our traveler, “my highest complement to Vittoria and Max would be that with their independence and entrepreneurial abilities remind me of many of the Montanans I’ve befriended over the years.”

Kathleen returns home just in time to participate in the annual Taste of Bigfork on May 1st.  She’ll be bringing with her new ideas and a renewed dedication to providing even more organic offerings on her already outstanding menu.

The dining room at Laughing Horse Lodge reopens May 20th with dinner served Wednesday – Sunday, from 5pm. Reservations are highly suggested.

Howlers in the trees.

Pesce in Acqua Pazza – From the sea to the plate in minutes

Saturday, March 5th, 2011

Cuando los ingredientes son óptimas, la cocina puede ser simple.”

“When the ingredients are optimum, the cooking can be simple”.

No truer words have been written, especially when it comes to fresh –beautifully fresh – fish still redolent of brine, eyes bright, firm fleshed and loaded with culinary possibilities. Last evening four Americans showed up at the dock, a stringer of corvina (sea bass) in hand, and a request for dinner. The menu was already set for the Cala Mia dining room, and with only 30 minutes before the hotel’s guests would be arriving, an uncomplicated dish was required.

I remembered reading David Shalleck’s Mediterranean Summer, a biographical journal of his first year’s as Chef on a luxury sailing yacht in the Med, and how he was challenged to create new dishes every day using only the freshest of ingredients for his discerning and demanding owners. Cheffing at an isolated island resort is similar to cooking on a yacht…you just can’t make a quick run to the market when the whim hits you. So you get creative and simplify, simplify, simplify…and use what your location offers up…in this case fresh fish.

One of Shalleck’s ‘go to’ recipes was Pesce in Acqua Pazza (Fish in Crazy Water), a traditional Neapolitan dish that exemplifies simplicity.  With Cala Mia’s ‘go to’ guy, Beto, cleaning the sea bass, I began to assemble the dish. Thirty minutes later, as our four fishermen finished their first course of organic gazpacho with Feta and virgin olive oil, their pesce was served.  After the ‘oohs and aahhs’, silence reigned as they quite obviously enjoyed their dish. (Although I would like to take full credit for its success, the kudos go to the Neapolitans who for centuries have mastered the art of simple, yet elegant dishes; and of course, the tasty corvina.)

Pesce in Acqua Pazza (Cala Mia Style)


Fresh fish…the best is flaky fish like halibut, snapper, bass or grouper.


Firm, ripe tomatoes

Italian Parsley



Kalamata Olives (optional)


Virgin Olive Oil

Sea salt and white pepper

[Although this recipe is designed for cooking whole fish, I have adjusted it to individual-serving stoneware  oven-to-table dishes.]

Brush the ramekins with olive oil.

Cut fish into 1″ chunks and season lightly with salt and pepper.

Layer the ramekins with thinly sliced leeks, zucchini and a touch of minced garlic.

Place the fish chunks on top of the vegetables.

Place thinly sliced tomatoes over the fish.

Sprinkle with minced parsley, a bit of diced kalamata olives and capers (rinse both well to remove excess brine).

Drizzle with olive oil and cover for the oven.

Note: The dish will appear somewhat dry, however, after 15 minutes in a 350 degree oven, the fish will be simmering in a lovely bath of ‘crazy water’. Do not overcook!

Bon appetit! Chef Kate

Ceviche De Angosta con Pomelo, Simple Elegance in the Wilderness

Tuesday, March 1st, 2011

A Pacific  storm has circled Cala Mia and Isla Boca Brava, the freshening breeze dropping the temperature to near tropical perfection. It is the first day in a month without sun, and I am happy for the change.

The morning begins well before sunrise with a boat ride  to Boca Chica to meet up with Chef Ricardo who is taking me on my first shopping expedition in the provincial town of David. There are no large grocery stores in David  thus our first stop of the morning is a triple wide garage off a residential side street filled with the morning’s fresh produce…melons, peppers, yucca, papaya, guava, pineapple and a variety of lettuces and cabbages overflow boxes and bins. There is a riot of color and chaos reigning in the aisles as farmers bring in their offerings, trading or selling fresh carrots and broccoli, bartering still warm jugs of milk and cream for a bag of butter beans or squash. As I walk around and select what I want to use in the restaurant for the next week, I am amused by the dichotomy of this market experience and those experienced last fall during my trip to Languedoc. Like produce, familiar Latinate faces, but there the similarities end.

The European markets are masterpieces of visual splendor…it is not enough to have a stack of carrots for sale at the Menton halle, no, the carrots have to be laid out in an intricate design, framed by vivid aubergines and the delicategreen gold of artichokes – each farmer’s display trying to out do that of his neighbors’.  In the David market, no such attempt is made. This is a working man’s tiende, the only real display being one of beautiful bags of garlic – grown in China.

But at the end of the day, a carrot is a carrot and a pomelo (grapefruit) will taste the same whether it was crowded in a burlap bag in Panama, or in a geometrically perfect pyramid interspersed with vibrant purple plums in France. So the carrots and the pomelos and a dozen or more relatives are bagged up and loaded into the back of a rented white Kia work truck and off we go to the Super Baru – a combination general store offering hardware, groceries, clothing and butchery…a little bit of everything, and not a lot of anything (except Olive Oil of which there are 27 varieties!).

 It takes two hours going up and down and back up the aisles translating labels and doing menu exchanges in my head to get close to what I want and am envisioning for the dining room in the coming week when it is my turn to head up the kitchen.

Another hour to check out and then back to Boca Chica to meet up with Chombo and the Cala Mia boat.

Loading fresh produce onto Chombo's boat.

When I consider the physical difficulty of getting raw ingredients to this isolated island, the dedication of Cala Mia’s owners and staff to presenting exceptional food is singularly inspiring.

Well, the sky is darkening and a few stars are peaking through the remaining clouds…it is time to head to the kitchen and begin assembling tonight’s offering. Chef has asked me to create a first course using locally harvested lobsters and I am happy to oblige, especially since I have those beautiful pomelos…

Ceviche de Angosta con Pomelo


Freshly poached lobster tail, chilled and loosely diced in large chunks

Grapefruit segments, skins and seeds removed

Cilantro (minced)

Red and Yellow Peppers (demeated), minced

Garlic, minced

Red Onion, minced

Lime juice

Passion Fruit juice

Olive Oil

Salt and White Pepper

Hot Pepper Flakes

Arugula and Mustard Greens

Toss cilantro, peppers, garlic and onion with the lime and passion fruit juices, add a splash of extra virgin olive oil and pepper flakes. Chill for an hour to let the flavors meld. Toss in lobster and grapefruit segments and refrigerate for another hour, stirring occasionally.

Place fresh greens in the bottom of  large martini glasses, leaving a few sprigs sticking out as garnish. Place ceviche into the glasses, distributing the remaining liquid as a dressing for the greens. Serve immediately

Bon apetite!

Fat Trout Force the Horse to Change Dining Room Hours

Wednesday, September 8th, 2010

It’s fall…arriving a bit early this year, but this is Montana and the weather is  fickle as a teenager’s heart. But with the cooling weather comes one of the best times of the year in the Rockies…crisp days, clear nights, the aroma of wood fires floating on the evening air, and, most important, fat and sassy trout

One such trout – a particularly rotund specimen of approximately 20 inches – has forced me to alter my dining room schedule for the fall allowing me one more evening to try to land ‘her holiness’.  There are many  great reasons to live in Montana, fall trout fishing is one of the best…and spending a stolen evening on the river with a 5 wt in my hand beats standing over a hot stove, even if I’m cooking up some special fare for great friends and visitors. So please forgive me, but I’ve changed my dining room hours to Thursday – Sunday, 5pm – 9pm for dinner and Sunday Brunch, 9am – 2pm…on the flip side, I have extended my season through the holidays.

The lodge dining room is available Monday – Wednesday for private dinners and events for 12  to 56 persons. So if you are planning a holiday party, special family get-together or just a night with good friends, include the Horse in your plans. We’d love to host your event here or help you give a stellar performance in your home.

So here’s to a great fall, brilliant fishing and a delicious dinner at the Horse..see you soon. Kathleen

Chef Kate Selected as Chef for 2011 Taste of Montana

Friday, July 30th, 2010

If “location, location,location” is the mantra for real estate, then ‘consistency, consistency, consistency’ is the phrase for restaurants. As the Horse finishes it’s eleventh year, consistency is what Kathleen attributes to her successful run as chef/owner of the small boutique restaurant and bed and breakfast in Swan Lake, Montana. Although her menu changes almost weekly, she and her small staff consistently provide a fresh and appealing approach to food.
And it is this approach that has led Kathleen to be selected as the featured chef next April  for Taste of Montana  hosted by University of Great Falls . The annual event takes place at the private university located in downtown Great Falls and will feature a three to four course meal for 125 donors.

“This is a wonderful honor and recognition of our hard work,” says Kathleen. “We’ve been involved with several state events including the Montana ARTBEAT’s Chef’s Tour in Helena, but to be selected by UGF for their signature event tops them all.”  Kathleen will be drawing upon her world travels to create a unique and delicious menu for the spring event.

Al Fresco Dining in the Horse’s Spectacular Garden!

Tuesday, June 15th, 2010
The Garden is open for your sipping pleasure!
And what a garden it is this year…so leave your daily stress at the door
and enjoy a delicious glass of wine and an al fresco meal while you bask in
the golden silence of a lovely Swan Lake evening.
To celebrate the arrival (finally!) of summer, this weekend we’re presenting a refreshing Mediterranean Antipasti Plate for two
with two glasses of Gain Bay Cabernet  (a Stag’s Leap appellation) for $25. You’ll enjoy freshly char grilled and marinated
vegetables bursting with the flavors of Sardinia, an assortment of Greek olives, hard Italian meats, and yeasty French artisan
bread with rosemary olive oil perfect for dipping. 
Reservations: 406-886-2080
PS. Thanks to our many swallows and brown bats, the garden is mostly mosquito-free!

A Heartfelt ‘Thank You’ to Old and New Friends from the Horse on Finishing Our 10th Year

Thursday, October 15th, 2009

As the snow begins to sugar the mountain tops here in Swan Lake, I begin the task of closing the Horse for the long winter. First the gardens, so lush and beautiful this year, are cut back and a few tears fall as the last of those glorious hollyhocks are stuffed into the mulch bag – their seed pods carefully saved for gorilla gardening around the neighborhood. Those monstrous hanging baskets of sunrise pink petunias are delivered back to the nursery and the drip systems are drained. The herb garden – so prolific this summer – gives up the last sprigs of lovage, savory and tarragon to flavor the fall stew bubbling on the back burner.

The highway is quiet, the lake even more so. No jet skis, boats or swimmers – just flocks of migrants heading south stopping in for a quick bite and respite. This is my favorite time of year – full of gold light and the smell of winter on the air. The few visitors coming through the door are a hardy breed seeking stillness and ready for any weather Nature may send their way.

It has been an amazing season thanks to the many returning guests who over the years have become good friends. And so many new faces that portend an even rosier future for the Horse.  It has been 10 years since the doors opened and what a wonderful ride it has been…fascinating visitors and guests, exciting stories of traveling adventures, quiet moments on sunset contemplations and the absolutely wonderful gratification of knowing that my staff and I have contributed in some small way to making special memories for you and your families.Kathleen on porch

Although the lodge will be  closed November 1 thru April 30, we won’t be idle…upgrades and improvements will take place over the winter to make your 2010 stay even more comfortable.  On behalf of Nikki, Cooper, Sampson and Juliet – thank you – for the hikes, the cookies and the new vocabulary (Sampson has incorporated a distinct New Jersey accent and now knows the main theme to Encounters of the Third Kind!)

For all our new and old friends – have a safe and exceptional winter. We’ll be looking forward to welcoming you back to the Horse next year.  Kathleen

Laughing Horse Lodge Ranked #1 – Best Food in the Valley!

Tuesday, August 11th, 2009

The Horse is quietly celebrating its 10th year of providing the most intriguing and delicious menu in the valley, but the best kept secret in the Flathead may be a secret no more. Guests have been posting their reviews  of the Horse on the nation’s number one independent travel review site – – in ever increasing numbers, catapulting the Horse to the number one position in the region. Ranked highly in areas of quality, value and service, the Horse continues to deliver consistently great food, affordably priced in an atmosphere of warm Montana hospitality.

Chef/Owner, Kathleen Moon and her superb staff make certain that every visitor has a personal and singular experience, a sentiment stated over and over again in the reviews posted at tripadvisor and ‘We’re not for everybody,” admits Moon, “the lodge offers up clean and comfortable, yet very basic accomodations with few amenities beyond the natural beauty of the Swan Lake area…so if you need the pool, the in-room TV, cell service and a perfectly stirred martini…we’ll help you find a nice hotel in Kalispell. But if you want quiet solitude, the company of a sweet dog, a great bottle of wine and a good book, with fabulous food (of course!) then this is the spot.”

To discover the charms of this Laughing Horse, visit and book an overnight stay, or just come out for the some delicious dining and music.

Larry Pattis and His Guitar Back at Laughing Horse Lodge!

Saturday, August 1st, 2009

The garden concerts at  the Horse just keep getting  better. The Wilbur Rehmann Jazz Quartet packed them in last weekend with jazz so cool it made the hot evening feel downright tropical. Next up in the garden is guitarist Larry Pattis promising a slightly calmer evening of excellent fingerstyle acoustic music of his own composition. A seasoned performer, Larry was last at the Horse in 2005 just prior to his debut performance on the Millenium Stage at the Kennedy Center.  Listeners of NPR will recognize his signature style.  The concert begins at 7pm on August 30th, dinner reservations may be made beginning at 5pm. Dinner or a $5 cover. For reservations, call 406-886-2080.