Brantly Rutledge is living his dream. When Brantly was going to school in Big Sandy he dreamed of becoming a Chef. He went to Bozeman to pursue an engineering degree, but he wasn't happy so he quit school and started working for a restaurant.
For a while he worked in a food truck downtown Bozeman called Sauce Food. Recently he was the main Chef for An Evening Under the Stars a Farm to Table Dinner held August 19th in Billings Montana. "Dine al fresco under twinkly fairy lights as you savor three courses paired with wine."
They closed the street off, set up tables, with formal setting, and served 100 people which paid $75 per person for this Dinner at the Harper and Madison. There is actually a YouTube Video if you want to view it.
He served three hors d'oeuvres the first being trout with Crème Fraiche on a cucumber slice with dill flower. The second was a Red Curry Rhubarb with apples on a homemade potato chip. The third was Chickpea Hummus with Crispy Fried Chickpeas on a cucumber bed. The salad was salad greens with curled Summer Squash top with Kracklin Kamut.
He also served a cold soup that was Salted Melon Puree with a Balsamic Reduction and Basil Safflower Oil and Sunflower petals. The main course was Green Pea Puree, Braised Beef with Horseradish and Potato Crisps. For desert, he served Iced Milk on a bed of Oat-Sunflower Granola placed on a plate of Honey and Cinnamon.
He got all of his ingredients from 10 Montana Farmers including five from this area; Charlie Overbay Farm, Quinn Farm, Yirsa Farm, Rutledge Farm, and Worrall's Nook from Loma.
Brantly has studied under two excellent chefs. One went to culinary school and the other didn't. They both told him, it wasn't worth the money to attend a culinary school. He feels they taught him the world of food and he is very appreciative. He loves his job.
He currently lives in Parker Colorado, but returned to Billings for the opportunity to serve a fabulous farm to table dinner.
