Maximum of 12 participants in cooking classes, 18 for plated sit-down dinners. Reservations are non-refundable. If you cannot make your event, we will make every effort to find someone to take your place – or you can. ***Remember BYOB – Bring your own bottle of wine!***
Doors are open and ready for you at 5:45, class will begin promptly at 6:00 PM!
Welcome to the Summer Collaboration Dinner Series #1 featuring Local Chef’s Austin Brown and Chef Greg Montana ! Join us for a night of culinary delight at Chef Greg Montana’s personal private kitchen and dining room (102 South 19th Avenue, Bozeman). Get ready to indulge in a unique dining experience. This in-person event promises to be a feast for the senses.
Here you will find, among others, champagne at the door, canapé and small plates, items prepared for the table, and a 5-course tasting menu
The event will be BYOB and suggested wine pairings made available for purchase at a local wine purveyor prior to the event. There will be no alcohol for sale at the event or by the event hosts.
Dinner will begin at 6:00 pm though we ask that you begin arriving around 5:30 pm to find your seats and get settled.
Seating at this event will be communal as dinner will be served upon long tables, allowing for 12 guests on each side. This style of dining encourages community, communication, and camaraderie. A dining experience amongst those you know and perhaps those you may not.
We will politely decline any requests to accommodate dietary restrictions and/or allergies. While we are understanding and sympathetic to those with allergies and dietary restrictions, we unfortunately cannot accommodate menu changes due to the uniqueness of this particular event and menu. We appreciate your understanding and hope to have the opportunity to serve you another time when the menu better suits your needs or is able to be modified.
A Dinner Created in Collaboration
A Selection of Oysters From The East Coast
Smoked jalapeno and lime granita with cucumbers and fermented sweet chili vinegar.
Yuzu ponzu mignonette, crispy garlic rayu, soy cured salmon roe.
Torched wagyu beef tallow, charred lemon, smoked sea salt.
Over crushed ice with caviar, chive, and salted table cream.
Venezuelan Red Shrimp Mosaic Carpaccio
Burnt leek and onion skin ash, pink peppercorn oil, lobster redux, creme fraiche, picked dill fronds, toasted caper, lemon zest.
Duck Egg Chawanmushi
Whipped local duck egg and dashi custard prepared in its own shell. Dehydrated white miso, steamed enoki mushrooms, kennebec potato espuma, caviar and fresh chive.
Hudson Valley Foie Gras Nigri
Rare koshikari rice, ginger and asian pear chutney, maple barrel aged tamari,
Roku gin infused sea salt.
Whole roasted Celerac “Gaspacho”
Black trumpet and Minnesota maple marmalade, honey cured yolk, warm pig’s ear and rosemary vinaigrette.
Cornmeal Crusted Butterfish
Roasted Fennel and Indian pickled limed relish, green onion soubise, smoked brown butter, fried leek.
Late Spring Risotto
Compressed and charred asparagus tips, poached fava bean, green garlic, and spring onion, toasted arborrio, burnt onion stock, cave aged parmigiano, shaved sardinian bottarga.
Farm and Feather
Cold Smoked Hudson Valley duck breast, grapefruit agrodulce, chickpea and pistachio dukkha.
Yogurt marinated local lamb, Hakurei turnip, smoked garlic toum, sauce schug, sumac onions.
Tail and Cheek Terrine
Sliced and seared terrine of Wagyu oxtail and tender beef cheek, parsnip puree, salsa verde, kimchi peanuts, mushroom conserva, purple basil.
Buttermilk and Meyer Lemon Sorbet
Smoked buttermilk, freshly squeezed Meyer lemon, local honey, white chocolate cremeux, burnt mergine, crumbled japanese brown sugar, goat’s milk cajeta, sweetened cacao nibs and maldon salt
Greg Boynton, Chef, Owner
(303) 725-2654 . 102 South 19th Avenue . Bozeman, MT 59718
thank you to all who have supported me in the this incredible journey! 
