The best part of a typical Winter Tuesday is going skiing. The best part of this particular Tuesday in February was being invited by Peaks Restaurant manager to the Peaks Lunch Buffet. The Peaks Buffet offers a wide variety of delicious food from lighter soups and salads to chicken fried steak and fish and chips and is ski-in-ski-out, my favorite feature.
I started the buffet with a sampling of soups, salads, and appetizers: Potato Salad with Bacon; Bacon Mushroom salad; Green Salad; Grandma's Turkey Vegetable soup; Mixed Game Chili, which was perfectly spiced; fruit; and Risotto Balls. Although this sounds like a lot for lunch, I wanted to taste everything taking small sample sizes in order to do so.
Venturing on to the comfort foods I tried the Chicken Fried Steak, which was tender, juicy, and exactly how my grandma used to make it. The fish and chips were my favorite because the fish was flaky and fresh, not overly breaded, and came with a side of chipotle tartar sauce that made me want to quit buying tartar sauce and find this recipe. After my second course I glanced at the dessert table, thinking I would forego dessert for one more Risotto Ball, but the Mousse and dark chocolate truffles called out like Lady Godiva on a spring morning. Thus I indulged in chocolate for the first time in three months and it was well worth the wait.
If the truffles, risotto, and fish and chips aren't enough incentive to check out Peaks Lunch Buffet the quick ski-in-ski-out feature should be. Offering a soup and salad only option also makes for a lighter and quicker lunch so we can all get back on the slopes.
It's a great lunch deal with a great location, and the best part is it's all ready to go; all I have to do is choose.
"What surprised me most was the diversity and variety in the Peaks Buffet. I tried almost everything they had from the tender meats, to the delicious appetizers. While the Chicken Fried Steak was incredible the Flank Steak was even more so. Everything was laid out well, and I was able to get in and out in moments."-Michael S.
"When lunch is delicious and fast it is more than satisfying...it's amazing. The buffet offered so many options from Ahi tuna, gravlax, fish and chips, salads, sandwiches, soups and hearty meats and chili. It gave me more time to do what I came here to do.... ski the Biggest Skiing in America."-Lyndsey O.
"There were a plethora of different kinds of foods to choose from, all tasted incredibly delicious!"-Nicole H.
Soup, salad, and appetizer buffet.
Photos: Michel Tallichet
Instagram shows us The Biggest Skiing in America every day. Not just through @bigskyresort account or @ridebigskyresort, but through the photos guests take while on vacation or locals take on their 10th time down The Big Couloir. #bigskyresort tracks these sweet photos. Here are all the #bigskyresort winners from January. Don't forget to #bigskyresort for a chance to win a prize.
It seems so logical, anyone could come up with it, yet I've only seen this done at Whiskey Jack's. What am I talking about? Layering nachos effectively. Specifically, Whiskey Jack's starts the process with a base layer of refried beans, which keeps the chips from sliding around on the plate.
Next, place the first chip layer down evenly with cheese on top of that. Whiskey Jack's does not shy away from throwing some meat on at this stage. I suggest going with a bison/chicken combo. Then comes another layer of chips and cheese with more meat, beans, tomatoes, olives, and jalapeños. Finally an additional layer of chips and cheese make the third to fourth layer with all the fixing's mentioned previously,. Top it off with sour cream and salsa for effective flavor explosion.
Don't miss out on some of the best nachos around. I've been eating these nachos for après since I was 14 years old and never looked back. I would suggest the same for anyone.
My lunches on Lone Mountain usually consists of pizza, salad or chicken strips from the Lone Peak Café, a delicious and fast option that I've just gotten used to. However, this week I wanted something different, but that was still a quick meal. Look no further than the MT Smokehouse right in the middle of the base area.
I went with three friends from work, Michel, Michael, and Lyndsey. As much as we all get along in so many ways, our tastes in food couldn't be more different, which was perfect because the Smokehouse has a variety of BBQ and non-BBQ options.
I ordered the Wagyu Beef burger with Swiss and a hint of BBQ sauce. The best part about ordering anything from the Smokehouse is that all the beef comes straight from Montana. In fact, the Montana Wagyu Cattle Company, less than an hour drive from Big Sky, instills pride in its beef's diverse flavor profile that is dry-aged for 10 days in a cooler. Although ordering a burger at a BBQ shack is often frowned upon by the BBQ elite, it was delicious and exactly what I wanted. That said, my friends had a word or two to say about their brisket and pulled pork orders:
"I tried the BBQ Chopped Beef with the Root Beer BBQ ‘Down Home Sauce.' It was cooked to perfection with the usual toppings: sliced onions and a few sweet pickles. The mixture of flavors blended into something incredible, something that can only be fully explained and understood when you try one yourself."-Michael S.
"Thick slabs of brisket topped with pickles, onion, and tangy Carolina BBQ sauce on toast-a BBQ classic done right at the MT Smokehouse."-Michel T.
"A generous stack of tender and flavorful pulled pork tossed with the Carolina BBQ sauce was quite satisfying. The sauce was just the right amount of tang and spice with not too much sweet. I will be back and look forward to trying the Montana Huckleberry BBQ sauce. The price was right too hitting under $10 for a big portion." -Lyndsey O.
The shortest distance from the lifts with access to all amenities while not waiting too long, the MT Smokehouse is a great lunch spot with a plethora of delicious sandwich, chips, and drink options.
Photo: Michel Tallichet
In preparation for the beginning of a new ski season I am participating in what I like to call the 25 Days of Winter leading up to Nov. 27, this Thursday! Here are days 1-5:
Patience. Opening Day is only five days away. Now is the time to practice patience. Not only is patience a good life lesson, but it helps one maintain order while waiting for those lifts to turn.
Squats. Sure, Big Sky Resort opens in four days, but there is no time like the present to start getting those legs into ski and snowboard shape. The other option: Ski as much as possible as soon as possible to be ready for the time the Lone Peak Tram opens.
Create. Get the creative juices flowing by working on a ski/snowboard related project. A creative project could include finishing that bench made out of an old snowboard, hanging that old #7 chair as a porch swing, create a ceiling fan with old skis, or perhaps a cork board with wine corks and old gear. We will create perfect turns and lines all winter. Why not find the joy in creating before the season even starts?
Wear ski boots today. I hope all snowboarder's boots are already comfy and ready to go. For the skiers out there like me it might be a good idea to put those boots on for there's no time like the present to get those toes adjusted to tight spaces.
Keep praying for snow and get a good night's sleep.
Now we ski.
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