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Swan Lake Autumn Escape for Wine Lovers

Chef Kathleen — Sat, 23 Jul 2011 13:06:48 +0000

Although summer is not quite over, we’re looking forward to a marvelous and very colorful fall here in the Swan Valley. With cool nights already occuring, the autumn foilage should be brilliant…and what better way to enjoy the crisp days of fall than with a roaring fire and a delicious glass of merlot in hand?

So if you haven’t had the chance to leave the office or the ranch this summer, now is the time to make your plans to let Kathleen and her staff spoil you rotten with good food, good wine and a comfortable bed.

Our fall package includes:

♦Two nights of lodging for two
♦Gourmet dinner for two each evening with a bottle of wine personally selected by Chef Kate to compliment your meal. (Dinner includes one appetizer, two organic lodge salads, two entrees and one dessert.)
♦Gourmet breakfast for two each morning including French Roast Coffee and freshly baked scones.
Package Price $289 (gratuity not included)

Our autumn package is available September 7 – October 30, Wednesday to Sunday only.

Optional add-ons:

Enjoy a two hour trail ride up the Swan Front to view the magnificent autumn colors. Two hour ride for two – $140

Experience the beauty of Swan River in all of its glorious fall foliage with a Guided River Float for two. Three hour float with brown bag lunch for two – $150

Bliss out with your own private in-room (or weather-permitting, lake-side) massage. One hour massage $75, two consecutive massages $140.

When Booking Your Autumn Escape: When making your secure on-line reservations, select your two nights and in the note field write: Autumn Special. Include in the notes any add-ons. Upon finishing your reservation, you will receive an automatic confirmation for rooms only…Kathleen will adjust your reservation with package details and pricing and resend a new confirmation.

We look forward to welcoming you to the Horse.

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

Chef Kathleen — Wed, 16 Mar 2011 16:31:24 +0000

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 20^th 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

Chef Kathleen — Sat, 05 Mar 2011 09:23:12 +0000

“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)

Ingredients:

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

Garlic

Firm, ripe tomatoes

Italian Parsley

Zucchini

Capers

Kalamata Olives (optional)

Leeks

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

Dust off that Fly Rod! Spring is almost here…sort of!

Chef Kathleen — Wed, 02 Mar 2011 20:06:13 +0000

Ahh…the smell of spring is in the air! Well, not quite yet, but it isn’t too early to dust off your fishing rod and make your “Winter Is Over!” plans for visiting Swan Lake and the Horse. Our popular Spring Fisherman’s Getaway is back! Join us between May 20th and June 29th for our all-inclusive package for two: 2 night’s lodging with dinner and breakfast, and complimentary bottle of wine upon arrival…for only $259! And don’t forget to bring the pup – non-smoking dogs welcome!

[When making your secure on-line reservations, please write 'Spring Specia'l in the Notes. You will receive a price-adjusted confirmation by email within 48 hours.]

This Christmas, We’re Going to the Dogs!

Chef Kathleen — Sun, 28 Nov 2010 21:42:51 +0000

What’s a snowy white Christmas without a leisurely ride with your very own team of ardent sled dogs? Not quite perfect! And here at the Horse, we are all about providing a picture postcard perfect Christmas for you complete with wonderful food, cozy rooms and your very own sled dog experience. Join us December 25th for one of Chef Kate’s memorable Christmas Suppers featuring roasted organic goose, sugar-cured ham and all of the traditional trimmings, then settle into your warm and cozy room for an exceptional night’s rest. In the morning, you’ll be greeted with a hot cup of Montana Coffeee Traders French Roast and a delicious breakfast … and then the real fun begins! You’ll meet the snow-loving pups of Base Camp Bigfork for a leisurely ride through a winter wonderland, or if you’re up for some real adventure, you can learn to mush your own team! This special package for $269 is limited to seven couples only (your pup is welcome too). To secure your Christmas Sled Dog Adventure, call 406-886-2080 today.

Not willing ‘to go to the dogs’? Please join us for Christmas Supper. $35 per person, one seating only at 5pm, December 25, call 406-886-2080 to make your secured reservations.

The Horse Featured in AAA’s Via Magazine!

Chef Kathleen — Wed, 29 Sep 2010 17:48:54 +0000

“It’s all about the food!” and this fall readers of AAA’s Via Magazine shouted that loud and clear. From Kirkland, Washington to Swan Lake, Montana readers of Via wrote to tell of their favorite breakfast and brunch places in the Northwest. Montana rated three cafes -yours truly the Laughing Horse Lodge, Main Street Overeasy in Bozeman and the Stray Bullet Cafe in Ovando. So take a ride this Sunday down to Swan Lake -the fall colors are spectacular- and enjoy some delicious fare including Huckleberry Peach Pancakes, Huckleberry Chevre Stuffed French Toast and the best omelet you’ve ever had!

Sunday Brunch at the Horse runs from 9am to 2pm. Reservations for parties of 5 or more are required due to limited seating.

Fat Trout Force the Horse to Change Dining Room Hours

Chef Kathleen — Wed, 08 Sep 2010 18:26:27 +0000

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

Down Island Cuisine Menu for Chef’s Tasting June 22nd

Chef Kathleen — Wed, 12 May 2010 21:26:41 +0000

Tuesday’s Tantalizing Travel Tastings At The Horse Join Chef Kate and crew as we explore various culinary regions of the world. You’ll enjoy a tempting six course tasting menu complete with unique beer and wine pairings in the intimate and fun atmosphere of Horse’s dining room or garden.

Each evening commences at 6:30pm with a casual presentation by a local travel professional, and an offering of tasty morsels and conversation regarding the region being explored. Bring your travel adventure stories!

Dinner begins at 7pm. One seating only, limited to 24. Secured reservations required. $69 per person, $109 per couple.

Down Island Cuisine Menu – June 22nd

Carrot Coconut Bisque with Candied Ginger Tuile

Curried Chicken Roti with Cilantro Crème Fraiche

Golden Beets, Fennel & Bahamian Conch Salad with Lemongrass Aioli

Jerked Mahi Mahi with Grilled Mango and Chile Relish Served with Miso Sweet Potato Puree

Saban Spiced Goat Stew with Cruzan Rum Fruit Bread

Burro Banana Tart with Tropical Fruit Salsa

July 13th, 6:30pm – Cuisine of Turkey

July 27th, 6:30pm Cuisine of Argentina

August 10th, 6:30pm Cuisine of Morocco

August 24th, 6:30pm Cuisine of India

406-886-2080 www.laughinghorselodge.com

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

Chef Kathleen — Thu, 15 Oct 2009 20:22:29 +0000

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.

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

It’s Lobster Ravioli Week at Laughing Horse Lodge!

Chef Kathleen — Wed, 29 Jul 2009 21:05:04 +0000

A hot summer evening in Bigfork cries out for a light and delectable dinner down the lake. Stop in this week for our cool organic lodge salad followed by Grilled Lobster Ravioli topped with Langostinos and herbed butter. Add a crisp New Zealand Sauvignon Blanc and heaven is almost achieved. Oh heck, let’s go for the pearly gates!…and end the evening with a piece of warm-from-the-oven huckleberry peach pie topped with Tillamook Vanilla Bean ice cream.

Reservations are a definite must for this dish, so call today. 406-886-2080.

Not into the delectable crustacean? More of a meat and potatoes type? No worries. Kate’s menu features aged prime cuts of beef that will melt in your mouth. So avoid the theater crush in Bigfork and travel a few minutes down Hwy 83 to the village of Swan Lake and enjoy a dining experience ranked #1 on tripadvisor.com!