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.

This summer our popular Chef’s Tasting and Wine Dinners become Freefall Tuesdays, where you put your taste for adventure into the capable hands of Chef Kate and her creative kitchen staff.  Freefall is a five course tasting experience loosely inspired by a specific region of the world, with each course paired with wine selected by the chef and a local wine expert. Using only the freshest ingredients available from local farm-to-market growers, organic meats and wild fish, each menu is sure to stimulate and please the most discerning of foodies.

Freefall is limited to 24 guests with secured reservations required. Freefall is $129 per couple with wine, ($34 per person without wine).

Last summer’s series was a sell-out, so reserve early!

Our epicurean explorations:

June 14 – Polynesia

June 28 – Portugal

July 12 – Tasmania

July 26 – Afghanistan

August 9 – Sri Lanka

August 23 – Guadalajara

September 13 Freefall End of the Season Missoula Farmer’s Market Menu with Guest Chef

 For reservations: email Kate at laughinghorselodge@gmail.com

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

Ingredients: 

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!

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

Our Menu

 Borek with Ezme – Delicate phyllo rolls filled with organic spinach and Feta floating in a chunky roasted tomato and bell pepper sauce. The Pour: Lachini Rose of Pinot Noir, Willamette Valley, Oregon

Salad of Watermelon, Chevre, and Organic Blueberries in Kafir Lime and Mint Vinaigrette.  The Pour: Domaine de La Greffiere Macon Charnay, France

Roasted Baby Eggplant with Lebni – Organic eggplant stuffed with charred vegetable salad drizzled with a yogurt, garlic and walnut sauce.  The Pour: St. Innocent “Zenith” Pinot Noir, Mark Vlossak, Willamette Valley, Oregon

Veal Manti – tender veal dumplings in roasted garlic and butter sauce.   The Pour: Domaine DuSeigneur Lirac “Antares”, France

Char grilled Minted Lamb Kebab with Cypriot Rice Pilaf.   The Pour: Carlisle “Pelkan Ranch” Syrah, Mike Officer, Sonoma, California

Traditional Baklava and Almonde Chocolate Pistache with Chilled Honey Pistachio Soup.  The Pour: Turkish Coffee

$109 per couple, Limited Seating, Secured Reservations Call Kathleen 406-886-2080 x 3 Laughing Horse Lodge, MM 71.5 Hwy 83, Swan Lake

 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

 The dining room at the Horse reopens on Friday, May 7th for another season of simple yet beautiful food featuring organic and natural fare. Summer dining hours are Wednesday – Sunday, 5pm - 10pm for dinner. Brunch served Saturday and Sunday, 8am to 2pm.  The dining room is available for private breakfasts and lunches Monday – Friday for groups of 12 or more by reservation. Catering off-site  is available for groups up to 150.
Check out the 2010 menu at www.laughinghorselodge.com

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

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!

Place your orders by Wednesday at 12 noon by calling 406-886-2080 and your pies will be ready for pickup at 4pm on Friday. Pies serve up to 8 people for $25. In addition to pies, Kathleen can create a sinfully sweet Bavarian Cream Huckleberry Torte for $19.

Come out to the Swan Lake Huckleberry Festival on August 8th at the Swan Lake Day Park and explore the many art vendors. Come early and stop into the Horse for a delicious breakfast of huckleberry peach pancakes or huckleberry & goat cheese stuffed French Toast. The Horse is open for breakfast and lunch on Saturday and Sunday, 8am to 2pm.   Looking for more tasty huckleberry treats? Check out Eva Gates Homemade Preserves and Vicki’s Montana Mountain Classics in nearby Bigfork!