We’re excited to congradulate Averill family member, Quindee on finishing 6th overall in the Big Sky Region of College Rodeo, competing for Montana State University. In just her first semester of College Rodeo, Quindee and her horse Buster finished 6th in the region competing in barrel racing and just missed qualifying for Nationals. Congradulations, and we are looking forward to watching you again in the fall!
ps. when you are at the Lodge this summer, tell her you would like a little barrel racing lesson…
We know you have all seen the pictures of the monster pike caught by Lodge staff over the last couple of years. A few years back, Sous Chef Zach hauled in a 49 inch 28 lb monster. Then last fall Chase Averill landed a 46″ 31lb hog on an 8 weight fly rod out of Flathead Lake. What we didn’t know until recently is that Chase’s fish would have most likely been the North American record for a Pike caught on a fly rod.
Well…Chase’s lack of smarts to have his fish properly weighed and recorded probably cost him the North American record for pike on a fly…but he did get the picture of the Month, so we’ll consider it a second place prize.
Nothing quite reminds you it is spring in Bigfork like the abundance of food, wine, music and over-fed happy people wandering around town during the annual Taste of Bigfork. Each year the many different restaurants, bars, and wine shops put their award winning talents and dishes in front of the hungry locals for an all day eating peruse through town.
The Lodge’s very own Chef Brian Lesyinski prepared a Smoked Buffalo Lasagna to much praise. His Recipe is below, so now the only thing to do is go whip it up and enjoy!
Smoked Buffalo Lasagna – (Serves 8…or 2 Cowboys)
2 yellow onions (smoked and diced)
8 tomatoes (smoked and diced)
1/2 lb all natural, grass fed ground Buffalo
3 bulbs of Garlic (smoked and diced)
1/4 c tomato paste
1/4 c chopped fresh basil
2T brown sugar
2Tchopped fresh oregano
1T fresh thyme
1/2t dried red peppers
1c tomato sauce
15 lasagna noodles
30 oz ricotta cheese
1c grated parmesan cheese
2 1/2 c smoked mozzarella
16 oz fresh spinach – (Sauteed in olive oil, cooled and chopped)
Salt & Pepper
Cook buffalo in large pot over medium heat. Add smoked onion, dried red pepper, smoked garlic. Turn heat down and add smoked tomatoes, tomato paste, fresh basil, fresh oregano, thyme, brown sugar and tomato sauce.
Cook noodles in large pot of boiling salt waer until almost tender…about 7 minuets. Drain, cover with cold water. Combine ricotta, Parmesan, and mozzarella cheeses, spinach, salt and pepper to taste. Mix in eggs.
Drain pasta & pat dry. Spread 1/2 c sauce over bottom of 13″x9″ baking dish. Place 5 noodles overlapping to fit. Spread half of cheese & spinach mixture evenly over noodles. Spoon 1 2/2 cup sauce over cheese, spread with spatula. Repeat layering with 5 noodles, remaining cheese and spinach mixture 1 1/2 c sauce. Arrange remaining 5 noodles over sauce, spread remaining sauce over noodles and sprinkle with 1/2 cup of smoked mozzarella.
Cover with parchment paper & aluminum foil. Bake lasagna 40 min at 350 degrees. Uncover and bake until hot and bubbly…about 40 minuets. Let lasagna stand 15 min. before serving and enjoy!