EdibleBozeman

Chef Eva Wong’s frozen soufflé skips the fear of collapse, trading it for something light, airy, and just sweet enough. With fresh berries and a little pre-planning, it’s an elegant dessert made for early summer tables.

Find the recipe in our latest issue.

CSA season is here! This one from Chance Farm.
So great to get all the fresh bounty from our region.

By 2033, Abundant Montana has a bold goal: one out of every three bites Montanans take comes from Montana soil.⁠
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Right now, it’s closer to 3%. In the 1950's, it was 70%.⁠
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In a state known for its agriculture, most of our food travels hundreds, sometimes thousands, of miles to reach our plates. Not because we can’t produce it, but because the systems to process, distribute, and access it have been lost over time.⁠
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For Executive Director Robin Kelson, rebuilding that system isn’t out of reach; it’s about solving the gaps, supporting local producers, and rethinking how we connect to our food.⁠
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Read the full story in the latest issue of Edible Bozeman.

From Kobe, Japan, to Bozeman, pastry chef Ayaka Mastandrea is quietly building something rooted in both tradition and community.

Through Bozeman Cake, she blends Japanese flavors with European technique, creating desserts that are light, seasonal, and intentionally crafted. What began as baking for friends has grown organically, shaped by community and a desire to share something familiar in a new landscape.

Read more about Ayaka at the link in bio.

Bozeman Health is putting the focus on inflamation in our Spring edition of Edible Bozeman. ⁠
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Their anti-inflammatory green smoothie highlights fresh fruit, vibrant greens, and fiber-rich whole ingredients that support gut health and help manage inflammation. The Power Green Pucks smoothie also has tofu as a suprising yet beneficial ingredient. Dr. Sofianek highlights how not all inflamation is bad and how we can fully nourish our body simply through eating a diet that support prebiotics, probiotics and post-biotics. ⁠
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Proof that lasting wellness begins with what’s on your plate (or in your glass).⁠
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Browse the article and recipe in Edible Bozeman.

After years of crafting donuts for Bozeman’s fine-dining scene, Chef Sally Schwartz has opened the doors to Dilly Dally Donut Bar on West Babcock.⁠
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For this issue, she shares her approach to perfect popovers. They are light, airy, and best served warm from the oven. Paired with steak and herbed butter, they’re a simple, satisfying addition to any table.⁠
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This recipe is perfectly paired our cowboy steak recipe, both available in the spring edition of Edible Bozeman.

Summer BBQ season is here! Gathering with family, friends and neighbors is a great way to share the bounty of our community.

May your Summer be filled with shared food at gatherings such as this memorial weekend soirée hosted by and

Fresh, vibrant, and full of flavor, these Green Curry Chicken Lettuce Cups from Sadie’s Catering are perfect for easy, crowd-pleasing entertaining. Serve them deconstructed and let guests build their own. Simple, customizable, and sure to impress.⁠
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Find more fresh, seasonal recipes like this in the Spring Edition of Edible Bozeman.

Spring at Urban Kitchen brings a vibrant produce, making its way from the kitchen to the bar. Scarborough Fair No. 3 is a beautifully herbaceous cocktail, steeped in thyme and sage, and a refreshing reminder of all the green to come.⁠
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Find the recipe in the Spring Issue or grab a seat at the bar at Urban Kitchen and have the bartender make it for you!

Celebrate Mother’s Day above it all at Sky Shed.

The Kimpton Armory Hotel’s rooftop will host a brunch buffet paired with sweeping views of downtown Bozeman and the Bridger Mountains. With live music from DJ Missy O’Malley and a menu designed for a slow, celebratory morning, it’s an opportunity to gather and honor the women who make it all happen.

Reservations recommended.