The facility in Hamilton, Mt., which is expected to be complete in June 2017, will include a fitness center, locker rooms, massage rooms and a poolside grill on 9,663 sq. ft. A main pool, children’s pool, hot tub, pool deck, covered patios and basketball/pickleball court will surround the new facility on an additional 18,600 sq. ft.
All Fired Up
Grilling can make heroes out of humble hot dogs and hamburgers. And when that firepower is put in the hands of talented chefs, the resulting magic is much more than smoke and mirrors.
Grilled Buffalo Tenderloin
Grilled Buffalo Tenderloin with wild mushroom demi-glace, parsnip puree, smoked salt parsnip chip, grilled baby fennel, baby tomato salad Submitted by Toby McCracken, Executive Chef, Stock Farm Club, Hamilton, Mont. Yield: 4 serving For the Buffalo Tenderloin: 4 6 oz. buffalo tenderloins, cut 1-in. diameter by 3 to 4 in. long 1/2 tsp. kosher salt…
From Farm to Table
Increasingly, chefs are incorporating local ingredients to meet member and guest demand for farm-to-table fare. By Joanna DeChellis, Managing Editor Farm to table is a romantic philosophy. Chefs like Alice Waters (Chez Panisse), Thomas Keller (The French Laundry), Peter Hoffman (Savoy) and Dan Barber (Blue Hill) were all pioneers in the locavore movement. But the…