"Confluence", An Evening With Musical Collective wild UP

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Join us for an evening of exploration of the intersection between the culinary and the performing arts. Executive Chef Scott Mechura and his culinary team are collaborating with wild UP Musical Director Chris Rountree to craft an experience that weaves together music, food, drinks and fun at Buck's T-4 Lodge in Big Sky. Five courses, paired with beverages and accompanied by five unique musical pieces, commingle throughout the evening.
Friday, February 2, 2018 6:00 PM
Seating is limited, tickets are $125 per person (exclusive of tax and gratuities).
Sorry, due to the unique format of this evening's event, we will be unable to accommodate dietary requests or substitutions.
Reservations at Buck's T-4
When reserving tickets, please make your reservation for 10:00 PM (the event actually starts at 6:00), and indicate in the 'notes' that you are coming for the show. This way we will know you are coming for CONFLUENCE, and not a standard dinner reservation. A credit card will be required at time of booking as a guarantee. Actual payment will be taken at the door.


About wild Up

wild Up is an experimental classical ensemble. A flexible band of Los Angeles musicians committed to creating visceral, thought-provoking happenings. The group, led by artistic director and conductor Christopher Rountree, unites around the belief that no music is off limits, and that a concert space should be as moving as the music heard in it: small, powerful and unlike anything else. Our projects are meant to bring people together, defy convention and address the need for heart-wrenching, mind-bending experiences.

Fine Dining | A Perfect Entree


Every so often I dine at a restaurant and have what I consider to be the perfect entree. What are my qualifications?

Firstly, let’s look at flavor. There needs to be depth, so that sweetness or saltiness doesn’t just fall flat on my palette. I’m looking for complexity but just the right amount so that all the tastes meld together, keeping it rounded. In my own cooking, I fail most often at achieving this when trying to make a vegetarian soup from scratch that lacks cream or milk.

Secondly, everything on that plate needs to have a place and be equally perfect. So often a nice piece of fish or meat is served with an okay vegetable or a par side dish. Veg and sides have been tossed by the wayside, and Mr. Meat or Fish steals the whole show. Now don’t get me wrong, I don’t need some fancy asparagus or crazy broccoli side, but let’s face it how often does the veg left to it’s own accord arrive overcooked or less than fresh?

Recently, I was in Fresno, California visiting family and we dined at Max’s. This little Bistro has become a favorite amongst my family. It’s well decorated, the service is pretty reliable and their menu is always inspiring. I had the fortune of having what I call a perfect entree there. I knew it from the first bite, when I opted to taste the side first as opposed to the nice salmon filet. I bit into a little square of eggplant and my palette about yelled in delight. I’d never tasted such buttery, wonderful eggplant in my life. I tried the rest of what was a herb roasted vegetable hash and even the cauliflower was divine (c’mon you have to admit how amazing that is?). Finally, the tines of my fork hit the salmon and it was confirmed that I was eating the perfect entree.

The last requirement to be the perfect dish is size. In America, so often we value size over quality, not just in food but in so many aspects of our culture. After a hard days ski or a long day exploring the park, there is nothing better than a heaping plate of Buck’s meatloaf with mash and gravy or a NY Strip Oscar style, but sometimes less is more. My perfect dish is exactly enough to satisfy; you’re left with a little feeling of I could really enjoy the taste of another bite or two. You are by no means hungry still, it’s just that like anything good in life, you wish it didn’t have to come to an end.

In my book, Buck’s T-4 has created my vision of the perfect dish for this winter’s new menu. I tried it yesterday and my palette squealed with joy. Two perfect dishes in one month, no way! Airline Pheasant Breast stuffed with wild rice and house made pheasant sausage, served with a roasted corn cake and a rich pan jus. Perfection!

I’d love to hear your thoughts on the perfect entree or what you look for in a good dinner, from one foodie to another.


Fine Dining