Chef Greg Montana Class Archives - Chef Greg Montana

Foie Gras, an evening in Paris. Learn to prepare one of Frances most famous dishes, Rossini. Seared filet of beef with Hudson Valley Foie Gras from Chef Greg Montana, Bozeman, MT cooking classes

An Evening in Paris

THE MENU

First Course
Sweet corn blini, Ossetra caviar, smoked salmon, house made crème fraiche and chives

Second Course
Duck confit over white bean Cassoulet, arugula parsley pistou

Third Course
Seared filet of beef, Hudson Valley Foie Gras, in a black truffle Madeira sauce

Dessert
Chocolate Pots De Crème

The Italian classic pasta carbonara

Fresh Made Pasta Carbonara April 16

THE MENU

Primo
Montana boar and fennel ragout

Hands-On Class
Classic Carbonara of Guanciale and English peas in a rich Reggiano Parmesan egg yolk sauce

Dolce
Tiramisu

Soft Pillowy Gnocchi with prosciutto, pine nuts and asparagus in a light Parmesan basil cream sauce

Fresh Soft Pillowy Gnocchi

THE MENU

First course
Rosemary braised pork belly, crushed arugula pistou, crusty sourdough

Hands-On Class
Gnocchi with prosciutto, pine nuts and asparagus in a light Parmesan basil cream sauce

Dessert
Basque cheesecake with blueberry honey compote

Taste of China Returns - Shrimp and Pork Shumai dumplings

A Taste of China Returns

THE MENU

First course
House made pork Dan Dan noodles

Hands-On Class
Shrimp and pork Shumai dumplings in a garlic chili crisp oil with fresh scallions

Dessert
Japanese whiskey cake

Pasta Pasta Pasta! Cacio e Pepe cooking class in Bozeman MT

Pasta! Pasta! Pasta!

THE MENU

First course
Smoked grilled artichoke with remoulade of stone ground mustard , capers and tarragon

Hands-On Class
Cacio e pepe with scallion butter shrimp and baby asparagus

Dessert
Lemon panna cotta

Soft Pillowy Gnocchi with prosciutto, pine nuts and asparagus in a light Parmesan basil cream sauce

Soft Pillowy Gnocchi

THE MENU

First course
Rosemary braised pork belly, crushed arugula pistou, crusty sourdough

Hands-On Class
Gnocchi with prosciutto, pine nuts and asparagus in a light Parmesan basil cream sauce

Dessert
Basque cheesecake with huckleberry honey compote

Ricotta prosciutto ravioli,

Ricotta Prosciutto Ravioli

THE MENU

First course
Smoked elk loin, roasted beets, onion soubise

Hands-On Class
Ricotta prosciutto ravioli in a pine nut sage brown butter sauce.

Dessert
Tiramisu

A Taste of India, Learn to create Indian flavors properly. Chef Greg will teach you to brine and roast the perfect chicken and how to make make an approachable delicious chicken yellow curry, knife skills and proper vegetable cooking techniques.

A Taste of India

THE MENU

First Course
Spicy potato and pea Samosa with house made raita

Hands-On Class
Madras chicken curry, roasted cauliflower, peppers, cilantro and mint over Basmati rice

Dessert
Classic Chai pistachio rice pudding

The Italian classic pasta carbonara

Fresh Made Pasta Carbonara January 16

THE MENU

First course
Montana boar and fennel ragout

Hands-On Class
Classic Carbonara of Guanciale and English peas in a rich Reggiano Parmesan egg yolk sauce

Dessert
Tiramisu

A Taste of China cooking class with Greg Boynton. Shrimp fried rice

A Taste of China

THE MENU

First course
House made pork Dan Dan noodles

Hands-On Class
Shrimp Fried rice with snow peas, carrot, fried egg, cilantro, scallion and bean sprouts

Dessert
Macha chia pudding with grilled pineapple