Distinctly Montana Magazine

h t K R F ebruary 11, 2012, was the coldest day of the New Year; an icy wind blew gusts from the southwest. Chef Todd Christensen of Triple Fork Catering was manning the barbeque grills set up behind the Museum of the Rockies in Bozeman. His infrared thermometer read -5 degrees and his propane tanks were beginning to freeze. To grill salmon and steaks for one of the museum's biggest fundraisers, he was cooking outdoors. Chef Todd related the experience at the museum with a smile. "If we can turn out a fabulous meal under those circumstances, we can do anything. I have two great partners in Triple Fork Catering: Laurie Zabawa who takes care of the dining room details, and on the business side Keshia Kailey who makes things run smoothly for the client." After graduating from the Los Angeles Cu- linary institute, Todd cooked in country clubs around California. His food often reflects his Japanese heritage, but in an American way. For an ap- petizer, he'll make a bao, an Asian style steamed bun filled with savory meats. However, his bao may contain a mini bison cheeseburger wrapped in yeast dough and steamed. He likes to baste American cuts of meat with a barbeque sauce flavored with ginger, soy and mirin. "Soy is a great ingredient to use in barbeque; it tenderizes meat and adds flavor but it also helps to keep meats from burning at high temperatures." After a season at the Gros Ventre River Lodge in Jackson Hole, Wyoming, Chef Christensen moved to the Crazy Mountain Ranch north of Livingston. Guests from all over the world expected game and local fish on the menu. DOUG LONEMAN JANIS BARRETT PHOTOS BY BY Visitors loved his elk chicken-fried-steak with morel gravy. He sought out fresh huckleberries and used them in barbeque sauce as well in traditional desserts. Flathead cherries and sage flavored biscuits topped with smoked pheasant gravy gave a Montana twist to traditional biscuits and gravy. He added, "Smoked trout and walleye can be used to make cakes similar to the traditional crab cake. People who come to Montana have adventuresome palates and like to see local ingredients used to give clas- sical dishes the true flavor of Montana. " Triple Fork Catering made their debut last summer at the Bite of Bozeman. The trio, with Chef Todd leading the crew from the Hil- ton Garden Inn, presented what has become one of their signature appetizers, the Mashtini. That is a martini glass filled with fried onion pieces, flavored mashed potatoes with a savory rib topping it all. The Mashtini sold out quickly. Other variations include: potatoes flavored with wasabi and topped with Asian-flavored garlic potatoes with a barbecued rib. Todd plans another unusual but tasty appetizer for this summer's events. He's using a savory wrapper resembling an ice cream cone and filling it with red wine, braised beef, risotto, and flavorful greens. He is also thinking about the concept of Junk Food Gone Up-Scale, prepar- ing dishes like red velvet Twinkies with a white chocolate mousse filling. When asked what he thought the next food trend would be, Todd replied, "Moroccan food looks very interesting to me right now. Those are such amazing flavors, combining lamb or chicken with apricots, nuts, and vegetables and using fresh garlic and ginger. Cumin and sweet spices like cinnamon add to the complexity." www.distinctlymontana.com 33 in m i a t s h G t T s a NI R re I m RE i L P T n E e A C O g F

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