Gallatin River Lodge Blog

Festive Infusions: Cranberry Infused Vodka

Learn how to make the most beautiful and amazing cranberry infused vodka at home.

Here's what you'll need:
-One pound fresh cranberries sliced in half. (The centers of the berries should be white or nearly so. Toss any that are soft or off colored
-One Litre Grey Goose vodka
-Fresh ginger root, peeled and thinly shaved

Cranberry Infused Vodka small

You can infuse the vodka in its own bottle but you'll need an extra container to hold the excess cranberries and liquid.
Be careful how much fresh ginger you use, it's potent and can dominate if you use too much. We used three, two inch shavings per bottle.Allow the fruit to steep for at least one week, turning the bottle to mix once a day.

In the end, the berries retain their beautiful color and make a pretty garnish. Or, cover them with chocolate for a zingy sweet treat!


Chef Scott's Autumn Pork Shoulder Recipe

1 5lb boneless pork shoulder
1 onion large dice
2 carrots large dice
4 ribs celery large dice
1/2 gallon fresh cider
1/2 cup maple syrup
1 cinnamon stick
12 sprigs thyme
2 bay leaf
2 cups chicken stock
2 heads garlic

Salt and pepper the pork. Sear on both sides for 4 minutes each side until brown. Add all vegetables. Add cider, syrup, maple, thyme and bay leaf. Bring to a simmer. Add chicken stock. Bring back to a simmer. Cover and place in the oven at 350 until meat is easy to pull apart. Reduce the braising liquid strain, season and use as your sauce.

Farmer Spotlight Catamount Farm

Here at the Gallatin River Lodge we pride ourselves on fostering relationships with the local producers who we source our ingredients from. They inspire us to create dishes that showcase the abundance of the Gallatin Valley. This month we are thrilled to feature Catamount Farm; a small farm with a massive passion for what they do.

Catamount Farm

Catamount Farm started in 2012 and since expanded to quarter acre. Douglas Stream is the man behind it all. He found his passion working on his father’s farm at the young age of 10. He is an American Veteran and settled down in Montana in 1991. You can see the immense love for what he does by just talking to him. Each vegetable has a story and is grown with respect to the environment and to the people who later eat it. It is for that reason why we are so honored to work with Stream.

Catamount Farm 2

His top four reasons for pursuing a life in gardening is as follows:
1. Connecting more closely with the land is a way to become more self-sufficient
2. Practicing good stewardship is not only the right thing to do, but it is a form of therapy for nourishing one's soul;
3. I believe that fresh, locally-grown fruits and vegetables are absolutely essential for maintaining optimum health and nutrition; and
4. The simple joy and supreme satisfaction of bringing a sown seed to harvest and to know that my customer is satisfied with the results.

Here is to another bountiful year! Cheers!

Local Wild Mushroom and Asparagus Savory Crepes, Sunny Side Egg

This savory crepe has become an instant favorite on our new breakfast menu. We thought it would be a nice one to share with our GRL family! Enjoy!

Crepe Batter

6 eggs
2 ½ cups milk
4 tablespoons melted butter
2 cups all purpose flour
½ tsp salt
Mix wet ingredients, then dry ingredients and combine

Gorgonzola Cream Sauce
1 oz butter (cold)
1 oz all purpose flour
Mix together to make roux
6 cups heavy cream
Slowly add to roux
10 oz bleu cheese crumbles
½ tbs tobasco sauce
2 tsp toasted and ground fennel seed
½ tsp white pepper
2 tsp salt
1 tsp black pepper
Add all seasonings. Let simmer low for 5 minutes

Savory Crepe 5.26.18 sm

Saute mushrooms, and asparagus on medium heat until soft
While sautéing veggies, pour crepe batter into saute pan, just enough to coat the pan. Cook on low heat, 2 minutes on each side

Add veggies to crepes, gently roll crepes
Add ¼ cup of Gorgonzola sauce on top
Lightly saute spinach and add to top of crepes

Finish off with a sunny side egg, Enjoy!

GRL Energy Bars

House made energy bars Montana
These are some of the tastiest, easiest to make energy bars, straight from the GRL Kitchen. Take some along for your outdoor adventures, and they will certainly keep you going!

Ingredient List
2 cups rolled oats
1 cup almonds
3 tablespoons butter
2/3 cup honey
1/ 2 cup peanut butter
¼ cup light brown sugar
1 ½ teaspoons vanilla
¾ cup dried cherries
¾ cup dried apricots

1. Heat oven to 350F, then line a 9 inch square pan with foil. Lightly oil or spray.
2. Add oats and almonds to small baking sheet, and bake 5 minutes. Stir and bake another 3-5 minutes, or until lightly toasted
3. Transfer oats and almonds to a large bowl
4. Combine butter, honey, peanut butter, brown sugar, and vanilla in a small sauce pan over medium heat. Cook, stirring occasionally until butter melts and sugar is completely dissolved
5. Pour mixture into the bowl with toasted almonds and oats. Mix well, then add dried fruit. Stir until combined
6. Transfer oat mixture to lined 9 inch pan. Use a rubber spatula and firmly press mixture into the pan
7. Refrigerate 2 hours
8. Remove block of energy bar mixture from pan and peel away foil. Cut into 12 pieces.

These bars are great for all ages, and can store up to a week. They provide plenty of protein, and energy for whatever adventure you have ahead of you. Enjoy!

Image compliments of Kayla Petering

Local Beef from Montana Wagyu Cattle Company

Each one of our menu items is a well thought-out combination of flavors, texture & colors, but we also place a high priority on where our ingredients are sourced. By supporting local and regional ingredients, we believe that it doesn’t only provide the highest quality & taste, but also strengthens our local community from the roots. 

We would like share some information about one of our MT partners, Montana Wagyu Cattle Company. Many guests are excited about trying authentic Montana cuisine, which we are proud to say encompasses many items, however, we are best known for our beef(Statistics say there are 3 cows per 1 Montanan citizen!).

At Montana Wagyu Cattle Co, it is more than just ranching for them. It is a passion. All cows are raised, finished & processed in Montana. We believe it’s some of the best steak you will ever try. They produce beef that is graded among the top 3% of all beef in the USA.
Wagyu is the American style of the famous Japanese Kobe beef. Montana Wagyu Cattle Co. started their breeding program with Kobe and their own Angus cattle in 1976. They have excelled at creating a flavor profile that suits the American palate of rich buttery taste of Wagyu and the deep robust taste and texture of Angus. This makes for an exquisite type of meat, and a one-of-a kind culinary experience with each dish. All cuts go through a process of dry aging for 28-30 days, creating an extremenly tender piece of meat with a deep flavor profile.

It is such an honor to showcase such a delicious product on our menu. A big thank you to Montana Wagyu Cattle Co. for sharing your passions with our passion of great food!

Spring Garden News

Spring time is officially here and our Kitchen Garden is getting ready for this coming growing season. Last year, we saved seeds from our leftover bounty and we will be getting ready to start planting, which will allow us a head start to the season!

We learned a lot from our first season last year, and have decided to redesign our layout to represent a Potager style. A Potager is a traditional French kitchen garden that focuses on artful design, and intermingles vegetables, fruits, herbs, and flowers.

IMG 0087
This will create a welcoming ambiance, and will encourage guests to interact with the garden. Here at the Gallatin River Lodge, we take great pride in providing the highest quality of local ingredients available in the Gallatin Valley.

We are thrilled to share our bounty with you all this season!
Cheers! Brianna Dudek, Garden Manager

Blood Orange Cranberry Scones


Orange Cranberry Scone
1 3/4 cups All Purpose Flour
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
8oz craisins
1 blood orange (zest)
1 cup heavy whipping cream

Pre-heat oven to 375 degrees. Combins flour, sugar, baking powder, and salt in a large bowl. Sift together, stir in orange zest and craisins. Mix well. Add heavy whipping cream, mix together by hand until dough forms. On a flat, floured surface, roll out dough about a half inch thick. Cut into 3 inch triangles. Place on a baking sheet with parchment paper an inch apart. Bake for 15 minutes. Let cool and enjoy!

Steamed BC Honey Mussels

Steamed BC Honey Mussels - Porcini, Baby Bok Choi, Cipollini Onions, Coconut, Kaffir Lime and Lemongrass Broth
These mussels are only available certain times of the year, and are very limited.  They are super sweet, have an amazing meat to shell ratio, and are full of good omega 3 fatty acids.

DSC 0425

Serves 2

4 porcini - Sliced Thin
2 baby Bok Choi
3 Cipollini onions- sliced thin
1 can coconut milk(unsweetened)
1 tsp fresh ginger - minced
2 stalks lemongrass - cut in half and pounded
2 cloves minced garlic
1 cup fish stock or veg stock
2 kaffir limes - zest only
1lb mussels
2 tsp sesame oil
2 tsp rice wine vinegar
1/4 cup white soy

Slice the vegetables and pick the Choi leaves and set aside

Sweat garlic, lemongrass and ginger in sesame oil on low heat for 2 minutes with no color.  Add stock and coconut milk.  Add kaffir lime zest.  Bring to a simmer and season with rice wine vinegar and white soy or Shoyu.  Continue to simmer for 20 minutes on low heat.

Strain through a fine mesh strainer into another pot and add veggies.  Bring up to a rolling boil and add mussels.  Cover until they open all the way.  Taste and make sure it's to your liking.  Add more Shoyu if need be or more vinegar.

Serve in a bowl and garnish with fresh cilantro leaf
-Chef Scott Myers, Executive Chef

DSC 0423

Summer 2016 in Full Swing

We are in full summer mode at the Lodge with guests coming and going, off to explore Montana and all of its incredible beauty. Each morning, we serve 20-30 guests a hearty, chef prepared, cooked to order breakfast, and then it's onto an exciting and breathtaking adventure. Many guests enjoy a float down one of our rivers, casting a line for hungry trout, or taking a trip into Yellowstone Park, hoping to spot a herd of bison, or maybe catch a glimpse of one of the Park's wolf packs.

IMG 6342
At the Lodge, we have been busy taking care of all of our guests, and helping them to make the most of their Montana vacation. We have also been working on the Lodge's new Pavilion, set to be completed in the next couple of weeks. The Pavilion is the latest in our effort to create a place for guests and visitors alike to immerse themselves in this beautiful setting, while enjoying great food, delightful beverages, and good conversation. The space will be ideal for a large family gathering, special outdoor event, or simply a place for guests to relax after a day out of doors.

Edible Flowers B
In Garden news, our Garden Manager Bri has been harvesting delicate flowers, lettuce, basil, and crisp radishes, among other crops! Her favorite part has been the interest, and interaction with guests. She loves sharing garden techniques and how the crops are used by our Chefs in the restaurant. It is exciting to watch the progress throughout the summer. She looks forward to bringing the Gallatin River Lodge closer than ever to the Farm to Table movement here in Bozeman, and we look forward in sharing our harvests with you as the season continues.

We hope you will come join us this summer, and see what this Big Sky Country is all about!
-PJ Wirchansky
Lodge Manager

IMG 6345

GRL Smoked Trout Crepe Recipe

Chef Scott and his culinary team have created a delectable summer menu for all of the guests here at the Lodge. One of the immediate favorites has been the Smoked Trout Crepes, as they are the perfect start to a memorable dinner at the Lodge. Chef Scott is happy to share this recipe for those who would like to enjoy them at home.


The Recipe
Crepes -
2 cups AP Flour
2 Eggs
1.5 cups Milk
.5 cup of water
Pinch of salt
2 tbsp melted butter

Mix Flour and salt together.  Mix Eggs, Milk and Water together.

Add wet to dry and mix until smooth and no lumps.  Once smooth add melted butter.  Let set over night.

8oz smoked Trout
5 ramp bulbs halved
.5tsp minced garlic
2 tsp Pernod
1 cup heavy cream
6 sea beans
2 tsp chopped fresh basil
Salt and Pepper to taste

Sweat garlic and ramps for 1 min, add trout, add cream.  Reduce by half, finish with Pernod, basil, sea beans and season. Enjoy!

Introducing Executive Chef, Scott Myers

Just a few weeks ago, we welcomed Scott Meyers as our new Executive Chef at the Lodge. We feel very fortunate to have Scott on the GRL team to offer classic and modernly plated cuisine for all those who dine at the Grill. Scott specializes in Farm to Table, and loves working with local growers and purveyors.

IMG 0011Scott grew up in South Hero, Vermont, and graduated from the 1996/1997 class of the New England Culinary Institute. He traveled for about 10 years around the US, and comes to GRL most recently from Hotel Fauchere, a Relais and Chateaux property in Milford, Pennsylvania. Scott also spent time at Inn at Willow Grove, a Forbes 4 Star Rated hotel in Orange, Virginia, as well as L’auberge Provencale, a AAA 4 Star French Country Inn in White Post, Virginia.

During his free time, he enjoys fitness, gardening, spending time with his partner, Derry & his two dogs, raising his chickens, traditional archery and bowhunting, and enjoys anything outdoor related.

Chef Scott and GRL Garden Manager, Bri, have some amazing plans for the garden this summer. Stay tuned for updates via Facebook, as well as our monthly newsletter. Better yet, come stay with us this summer, and taste the fresh, hand-picked ingredients grown and served right here at the Lodge.

Message from Lodge Manager, PJ Wirchansky

The past month at the Lodge has been incredibly exciting, as we have begun several new projects, along with the celebration of our 17th IMG 4906Anniversary. In addition to the outdoor projects, we welcomed new Executive Chef, Scott Myers to the GRL team. Scott loves to support local farmers and ranchers, and brings over 20 years of culunary experience to the Lodge. You can read about Scott Myers here.

We are also bringing back the GRL Chef’s Garden this summer, with recent MSU graduate, Brianna Dudek as our Garden and Landscaping Manager. She promises a delectable garden full of fresh herbs, edible flowers, and specialty vegetables. Learn more about the GRL Garden here.

Also outside, we are in the process of building a brand new deck/ event pavilion just east of the trout pond, which we plan to complete early summer. We have created a water feature that flows into the pond, aiding in the necessary water inflow.

IMG 5086The summer season is looking very busy, and we are all very excited to welcome our GRL friends back again, and to meet many new ones this year. Let us know when you are ready to return, or join us for your first GRL experience. We promise to do everything we can to make it a memorable stay!





Huckleberry Elderflower Martini Recipe

Summertime is almost upon us here in Montana, which means 18-hour days, lots of sunshine, and plenty of outdoor recreation. With almost endless activities to enjoy, some of which include fly fishing (of course!), horseback riding, hiking, mountain biking, canoeing, white water rafting, hot air balloon rides, rock climbing, and paddleboarding, one can certainly take advantage of Montana's offerings. At the end of the Drink special blogday, we believe that everyone deserves some time to kick back, relax, and enjoy some great food, and a refreshment with friends and family. One of our most popular summertime beverages at GRL is the Huckleberry Elderflower Martini, a light and refreshing cocktail made with local huckleberry vodka, and either house-made huckleberry syrup, or locally picked huckleberries (late summer).

Cold Springs Huckleberry Vodka comes from Bozeman Spirits, located in downtown Bozeman, Montana, using local water from the Gallatin Range.

Saint Germaine Liqueur is a liqueur made from the elderflower, a small and white starry flower that blooms in the spring and summer months. It is produced in an artisinal manner, where flowers are gathered from the French Alps and bicycled (yes, bicycled!) to a collection area where they are immediately macerated to preserve flavor. There are hints of peach, pear, and grapefruit. Saint Germaine bottles the taste of these warm floral and fruity notes, and has over 100 years of experience with this process.

Drink special 2 blog smHuckleberries are a sweet, tart wild berry that grows in moist mountain areas, and cannot be grown commerically. No chemicals are used, and the berries are hand-picked when ripe. Huckleberries are generally picked during the late summer, and into early fall in the higher elevations.

GRL Elderflower Huckleberry Martini
1.5 oz. Bozeman Cold Springs Huckleberry Vodka
1 oz. Saint Germaine Liqueur
Wedge fresh lemon
Splash huckleberry syrup or fresh huckleberries (if available)
garnish with a lemon twist or fresh lemon wedge


GRL awarded 2017

Top 25 Small Hotels in the USA

Sign Up for our Newsletter


Please let us know your name.

Please let us know your email address.

Invalid Input