Distinctly Montana Magazine

D I S T I N C T L Y M O N T A N A S P R I N G | 2 0 1 5 1 6 Gal WhAT INSPIReS YOu? I can't think of anything more inspiring or satisfying than going to a farmers market and seeing beautiful ingre- dients because that always challenges me to be creative. You have to work with whatever you have on hand— what's freshest or in season or even working with what I call a limited palate. NOW I'D LIKe TO KNOW WhO INSPIReS YOu? I love the honesty and straightforward approach to food and fine dining from Patrick O'Connell (The Inn at Little Washington, Washington, VA). He and I are about the same vintage and we share an approach that doesn't pay much attention to what's "hot" or trendy. He doesn't chase fame—like being a "celebrity chef" on television. I also admire the work of Francis Mallmann (author of Seven Fires: Grilling the Argentine Way). I really ap- preciated the way it appealed to my Montana roots and since I enjoy outdoor activities, cooking over a fire—in a number of different ways really resonated. In fact, I've been doing a lot of cooking in my fireplace at home. And let me give a shout-out to my staff in the kitchen—a bunch of young guys I really enjoy cooking with— they keep me on my toes and thinking currently. They do some cutting-edge stuff without going for all of the methods-of-the-moment like molecular gastronomy. On the other hand, they've opened my eyes to how good techniques like pickling and fermenting can be. That takes me back to my childhood. We used to do that because it's mostly what our food supply was in the winter, and it never would have crossed my mind to apply that in the context of a restaurant. TheRe SeeM TO be A LOT Of INfLueNCeS fROM YOuR PRevIOuS ReSTAuRANT, The ALLeY CAT. Yes, in fact I've incorporated many of the same sauces, and a number of entrees will make an appearance on our menus at Pearl Café. "I See The DINING WORLD GOING TOWARD A MORe CASuAL APPROACh WITh MORe OPTIONS fOR CuSTOMIzING ONe'S DINNeR." Sunny interior of Pearl's Café

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