By Scott Mechura EBS Food Columnist I love Gordon Ramsay. But not for the reasons you may think. Sure, he’s a famous reality TV cooking show...
By Scott Mechura EBS Food Columnist We are living in an amazing time. The availability of quality, unadulterated and sustainable ingredients for both chefs and the...
By Scott Mechura EBS Food Columnist Life is full of chance encounters and we often find friendships, mentorships even, in the most unlikely times and places....
By Sarah Gianelli EBS Contributor BIG SKY – Twenty-eight breweries, including 20 from Montana, were represented July 16 at the 11th annual Brewfest at Big Sky...
By Scott Mechura EBS Food Columnist “Old Mother Hubbard/Went to the cupboard/To get her poor dog a bone/But when she came there/The cupboard was bare/And so...
Peril lurks behind every stove By Scott Mechura EBS Food Columnist A restaurant kitchen can be responsible for some of the most pristine, sublime, delicious food...
By Scott Mechura EBS Food Columnist Much like any person in a leadership role, being a chef requires certain skills (both inherent and learned), intelligence, talents,...
By Scott Mechura EBS Food Columnist In previous columns, I’ve written about how the general public loves cooking competitions; how we almost treat them like sporting...
When little becomes big By Scott Mechura EBS Food Columnist Earlier this winter I wrote about Prostart, a high school program through which students can learn...
By Scott Mechura EBS Food Columnist Mise en place is a French term used in kitchens for decades that translates to “put in place.” The phrase...