The Upper Missouri River and the Grand Union Hotel flow with stories and flavor. Found in north Central Montana, Fort Benton is known as the birthplace of Montana, and is the oldest continuously occupied settlement in the Treasure State.

Emily Otis, the Creative Labs Librarian at the Bozeman Public Library, brings people together at The Kitchen Table. In this space, food creates community.

Jarrett Wrisley, co-owner of Shan in Bozeman, has been twice recognized by the James Beard Foundation. In 2024, he received a nod for Best New Restaurant as a semifinalist, advancing to the finalist list. Then this year, he made the semifinalist list for Best Chef: Mountain.

Montana received 8 nominations for culinary excellence from the James Beard Foundation this year. Brett Evje and Michael Oschner are semifinalists for Outstanding Restaurateur from the James Beard Foundation Restaurant and Chef Awards. They have been recognized for their establishments: PLONK Bozeman and Missoula, JW Heist and Stockman’s Bar located on East Main Street in Bozeman.

Tiny Forest Micro Greens in Billings grows small greens that deliver big flavor, freshness, and flair to a dish especially during this time of the year.

Gung Hay Fat Choy. Wishes of Happy New Year for the Lunar New Year beginning on February 17th for the Year of the Horse.

For 40 years, Caramel Cookie Waffles on 17th Street W has been selling the stroopwafel. The bakery cafe was first opened by Jan and Judy Boogman in 1987, and was sold to new proprietors Lilly Thompson Corning, Erin Heringer, and Katie Edwards two years ago.

On this night, inside a tattoo studio, Skull.n.Co, in Bozeman, the talents of Chef Dave Wells, this year’s nominee for Best Chef Mountain from the James Beard Foundation, and tattoo artist Patrick Thomas, come together to create culinary artistry.

On East Main Street in Bozeman, in the 1916 Baltimore Building under the black-and-white striped awning, the cuisines of Italy and Montana are flavoring a new restaurant.

A “meadup” can be made in Columbus at the Bearded Viking Mead Company. Traveling off Highway 90 to skirt the downtown, nicknamed “Sheep Dip,” and over the railroad tracks and across the Yellowstone River is a Quonset hut where the ancient beverage, mead, is made. Here, CEO and founder JT “Viko” Robertson crafts an ancient form of wine made with honey instead of grapes.