A free Thanksgiving meal on the eve of ski season, this year’s dinner will support the food bank
By Jack Reaney ASSOCIATE EDITOR
On Tuesday, Nov. 21, community members are welcome to enjoy a free Thanksgiving meal at the Wilson Hotel from 3 to 8 p.m.
The Friendsgiving tradition started small. Now five years old, the event has quickly become a popular start to Big Sky’s winter season.
Christine Lugo-Yergensen, owner of Sweet Buns Catering, started the event in 2018 while she was working for the Wilson as a sales manager. With Big Sky’s population growth and high cost of living, Lugo-Yergensen sees the event as more important now than ever before.
“Last year we served over 600 people,” she told EBS in a phone call. “This year we’re planning on serving over 1,000 people, or close to 1,000.”
Word of this inclusive and friendly event is spreading every year, Lugo-Yergensen explained. According to Patty Skinner, assistant general manager at the Wilson, they’re working to feed the entire town.
“We are prepared to feed 1,000,” Skinner confirmed in a phone call. “All of our chefs have already bought everything… They’ve got their game plan ready.”
This year, guests are strongly encouraged to bring food and cash donations for the Big Sky Community Food Bank—a vital resource under high stress in recent years. Half of the proceeds from T-shirt sales will benefit the food bank, and now through next year’s Friendsgiving, anyone wearing a Friendsgiving shirt will earn a discount at Block 3, Tips Up and the Wilson Bar, Skinner said.
In past years, Lugo-Yergensen has reached out to restaurants for food donations and to other businesses for sponsorship. Skinner said the event was supported mostly by Sweet Buns, the Wilson and Lone Mountain Land Company.
This year, new sponsors include Big Sky Resort, the Big Sky Chamber of Commerce, Big Sky SNO, and community foundations of the Yellowstone Club, Spanish Peaks Mountain Club and Moonlight Basin.
‘All from scratch’
With strong backing, the Friendsgiving dinner will carve about 60 turkeys and 40 hams. As always, Lugo-Yergensen will collect bread donated by Blue Moon Bakery to the food bank and make homemade stuffing for hundreds of people.
“All from scratch,” she boasted. “None of the stuffing is from a bag. That’s like two speed-racks full of bread just drying out to make stuffing.”
Christine’s husband, Jake Yergensen, is the pastry chef at the Yellowstone Club. He’ll be baking the pies and rolls.
Andrew Bittner, banquet chef for Block 3 Kitchen & Bar, Tips Up and the Wilson—and former executive chef at Buck’s T-4—will smoke the hams.
Tuesday’s dinner will include live a cappella music from local high school students, and a photo booth donated by Bozeman production company Justus Entertainment Group.
Postgame ceremonies are new this year: Discounted drinks and desserts will be served at Block 3 from 8 to 10 p.m., followed by a live DJ—Josh Perkins, owner of Justus Entertainment—at Tips Up after 10 p.m.
“This is our fifth anniversary, so we figured we’d go big or go home,” Skinner said.
Lugo-Yergensen is thankful for the volunteers who will serve hundreds of hungry friends. She highlighted Linda Nell, a long-time resident and local teacher, and “Queen” Jean Palmer, a local matriarch, for volunteering every year.
Skinner highlighted teamwork—the community of sponsors and volunteers working to grow Big Sky’s Friendsgiving tradition.
“It’s like one big happy family,” she said.
