Located in the golden triangle of trout fishing nirvana, my home is just a stone's throw from the banks of the Beaverhead River. Enjoy an evening of delectable food and wine. Stimulating conversation and local fishing secrets included at no additional cost. Menus are based on seasonal foods, local whenever possible, tailored to availability and guests' preferences. There is a dog (Weimaraner) in the home who will be happy to sit at your feet while you dine. During hunting season, I am available to prepare a meal featuring your game meat: specialties include inventive, delicious, and simply prepared wild duck, pheasant, venison and elk. Culinary influences include Alice Waters, Nigel Slater, Paula Wolfert, Deborah Madison, Yotam Ottolenghi, and David Lebovitz. I believe the best food is that which is prepared freshly and simply; to be shared among friends…or friends to be. I prepare food made from local and organic sources whenever possible. The trout used in my menus come from spring-fed ponds in the Paradise Valley, Montana by Trout Culture. They hand select each trout. Some of the finest restaurants in the world purchase Trout Culture trout: The French Laundry, Momofuku, Nobu57 and Per Se are just a few… For international visitors: I can converse in basic Spanish and French. Can sing in Portuguese, and comprehend a little, due to my love of bossa nova. With good food and wine, we all speak the same language.
I'm in my fifties
Seasonal chef at local fly fishing lodge. Artist, musician, and angler all other hours.
What to expect at Linda's place
In an adorable Craftsmen home in the tiny town of Twin Bridges, Mt surrounded by Linda’s own art, you immediately feel the intimacy and begin relaxing into a evening of good conversation and meeting new people: Truly surprising in a town so small. Linda’s years of experience as professional private chef, promised to bring us an interesting menu not found in Montana restaurants. She succeeded. Introductions were made, champagne toasted, hors d'oeuvres passed (smoked trout and Swiss chard on herb pancakes), and good conversations began. Soon we were escorted to a charmingly set table bringing us into the fall atmosphere. Never having bison tenderloin before, I was delightfully surprised with the how tasteful and tender this could be. I loved the sweetness of the cherry-onion chutney sauce with the tenderloin. There were fresh vegetables and Yukon potatoes. Yum We finished up with scrumptious poached pears and homemade ice cream. A perfect ending to a great evening We said our goodbyes to new friends with the hopes that Linda will provide more evenings in the future.
Linda 's experiences
From Field to Fire : A Celebration of Autumn
Montana October Bliss
On the Wings of a Duck...
Where to find Linda
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