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Custom consulting and event planning with an experienced team of professionals! We pride ourselves on considering every detail of your event from start to finish.
Hello! My name is Jessica Lewis and I am a Private Chef and the Owner if Bowl and Arrow. From an early age I understood that cooking was never going to be a job, it’s a passion. My dishes are centered around Montana’s incredible abundance; locally sourced & seasonal vegetables & handpicked meats. I love creating heartfelt, intimate and unique dining experiences.
Betsy Speare
We initially reached out to Crave to make our wedding cake and were so happy with the tasting we decided to have them cater the wedding as well. Rebecca helped us plan a custom menu that fit our tastes and was everything we wanted. The cake was absolutely delicious and I am still getting complements from our guests days later!! Thank you for all your hard work!!
Gallatin
Alexa Leigh
I cannot say enough great things about Food For Thought and their staff. They are absolutely incredible. I called and asked to have a sample menu made up for about 75 people, told Maria my budget per person and within 15 minutes she emailed me a menu that we actually ended up using as it was perfect the first time around... and.... UNDER my budget. Quality food, excellent staff, wonderful customer service. Thank you, Food For Thought, for making our little soiree the talk of our circle!!
Aja G.
The Wild Table is such a beautiful gem! Everything on the menu is delightful, from the daily specials to the staples, the desserts and specialty coffees. I've been here several times and I'm wowed each visit. The desserts are made fresh daily and are always exciting - this time I got the carrot cake and the herbed apple crumble pie. Pro tip: heat up the pie! I don't think there was even a crumb left by the time my friend and I tore through these. Their breakfast burrito is great, too. There's not a lot of seating here so feel lucky if you score a window seat. In the summer, the back patio is open for a gorgeous outdoor setting.
Mikkel M.
This place is wonderful! We drove into Red Lodge after a Beartooth Highway drive, ending up in town at 8:45pm. Not much is open at that time - especially in the off season. Luckily we found Bogart's on the main street.They were so friendly and welcoming. They put out 3 bowls of chips and 5 salsas for 5 of us. We got their fried pickles (fantastic!), guacamole (fresh and yummy), quesadilla, coconut shrimp tacos and a shrimp enchilada a friend and I were splitting.The food was very hot...and great! (Like, so hot we truly couldn't touch the plates unlike most places that say "careful, hot plate!" but the plates are fine. At Bogart's the plates were actually too hot to touch.)Service was wonderful. Portions large. All in all can't recommend it more!
Nikki Bond
The restaurant decor is worth a visit. So much to see. It is vintage and funky. The table service depends on wait staff. We've had tremendous service and excellent food and we've had other visits that were so bad we didn't go back for quite sometime. I'd say it was someone in the kitchen who just didn't care. Other experiences for catering events have been on par. The menu is solid and varied. Entree portion sizes are good and salads are huge.
Our focus is to promote the wonderful farms and ranches in the beautiful big sky country for our customers. With influences from nordic cuisine, southeast Asian, and French cuisine, we utilize local ingredients to create those foreign flavors. We are a complete custom outfit and tailor to the clients' exact needs and desires with our talented culinary program and impeccable service staff.
Each menu we build is custom and tailored to the clients' needs, wants and desires. That being said, it's difficult to narrow it down to one specific dish. Our influences, however, are south east Asia, Nordic, and French cuisine whilst utilizing local and regional, sustainably raised product.
We interview the clients about their "likes" and most importantly their "dislikes". We then draw up our version and vision of the initial interview and go from there to really iron out a well detailed, and precise menu tailored specifically for the client.
I love the entire process. From the initial inquiry, menu planning, preparation, and the execution of the event. Seeing the clients' experience and satisfaction during and after the meal definitely outweighs it all though.
I have never been respected the way I thought I should have been with every job I have had working for someone else. Also, seeing coworkers being treated poorly as well helped push me to make the leap to go on my own and flip the script in terms of how to treat someone in this industry. Unfortunately, it's very common for employers in this industry to belittle, berate, and disrespect their most important asset-their employees. I'm here to change that conception.
We have decades of collective experience in the industry. Having worked in James Beard awarded restaurants, Michelin Star Restaurants, we have a very vast range of experience. We pride ourselves with every aspect of the job such as: timeliness, professionalism, stellar service, and culinary experience. We bring a tremendous sense of ease to the client with our service so they truly do not have to lift a finger or worry about a thing and instead, enjoy the event they are hosting.
