“This building was in disrepair when I bought it. We had to replace the foundation,” Caine explained, of the structure constructed of sturdy logs and a stone fireplace with unobstructed views to Hebgen lake and surrounding meadows. There is very little development in the area, and Caine hopes to keep it that way.
“This is a special place. I love the family we have created here. Lyndy is such a nice person,” Chavez shared.
After graduating from Johnson and Wales culinary program and working in restaurants and hotels, Chavez joined Firehole Ranch in 2017. These days, as the pastry chef, “I enjoy the creative and artistic side of making desserts.” On our second night, Chavez served a profiterole filled with salted caramel ice cream, drizzled with chocolate ganache, sprinkled with pistachios and crowned with a caramel flower. A Grand Marnier chocolate tart and baharat chocolate pudding completed our other dinners.
Now Chef de Cuisine, Nathan Koehle found kitchen work as a college student at Colorado State. “I supplemented my rent as a dishwasher,” later taking on the duty of a line cook. Though he admitted, “I loved washing dishes, I fell in love with the experience of cooking.” Finding the job on CoolWorks.com, a site for seasonal jobs, he has been preparing food at Firehole for over a year. “I create classic food the right way. We try to keep the menu super-simple.” He tries to procure most of his products from Quality Foods Distributing, who provides natural, organic, specialty and local/regional foods from throughout Montana and the Northern Rockies.
Credit: Source link
