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
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
Big Sky Resort ambassador Dan Greene makes skiing look easy. Greene and Big Sky Resort Broadcast Media Manager Michael Jezak took a few days this December to ski the peak, grab some face shots, and film this video. It's short and sweet just like the lift lines and ski lines respectively here at Big Sky Resort, and it captures the coldsmoke powder we've been experiencing this December. With more than 25" in the past week, and 26" the week and a half before that it's time to shred into the New Year keeping the winter vibe alive.
Featuring: Dan Greene and Nick Malik; Video: Michael Jezak
Each week we pick one amazing photo as our weekly winner. All that has to be done to enter is #bigskyresort on Instagram. December's winning photos displayed the wonder of Lone Peak in the sunrise, star light, and snow, and the wonder of living in Big Sky.
"If I had a penny for every time I found myself craving a slightly smaller and rounder-than-average peak, I'd still be a penniless ski bum. Size matters, especially when it comes to mountains."
These are the opening lines of Drew Pogge's Skiing Magazine article "Size Matters" about Big Sky Resort. Pogge covers everything big about Big Sky: The Big Couloir, Big boards, big events, and why it's the Biggest Skiing in America to local and tourist alike. But even more than that, Pogge captures everything I've felt and wanted to express when talking about Big Sky, but was unable to capture in one sentence or one phrase. Conclusion: It's best captured in one run off Lone Peak.
Whether the one run is the Big Couloir, the North Summit Snowfield, Mr. K., or Buffalo Jump, it's all about finding what the Biggest Skiing in America means to each individual. Pogge delivers this theme through insight from a local bartender, schoolteacher, mountain guide, and naming Big Sky an "iconoclastic Frank Zappa mashup" all the while recognizing the underlying Montana culture that also influences the bigness of Big Sky.
"...the prevailing style is to go big, go fast, and don't stop."
We may have a style all our own out here in Big Sky, Montana, but what can one expect when we ski a peak as gnarly, fluffy, steep, and wondrous as Lone Peak?
Pogge's Montana-spirit captures how we feel. But don't just take my word for it, check out the full article in the November 2014 issue of Skiing Magazine and decide for yourself.
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