Taste Our Place

The sign of assurance that the ingredients are fresh and locally sourced 

By Amy Grisak
Photography by Justin Sheely 

The culinary scene in Montana is as spectacular as its scenery. With the Taste Our Place program, visitors and locals have the opportunity to connect with the agricultural heart — and flavor — of the state. 

Launched in 2018, the program has more than 100 participating restaurants, bars and other food-related businesses across the state that specifically use Montana-sourced ingredients in their menus.

“We know that visitors seek out authentic Montana goods and products, and Montanans also want to support local producers,” said Emilie Saunders, the director of communications and public affairs at the Montana Department of Commerce. “Taste Our Place is a collaboration between the Montana Departments of Commerce and Agriculture meant to further strengthen the connection among farmers, ranchers, restaurateurs, brewers and beverage makers.” 

In a state where agriculture is the largest industry in the state, Taste Our Place brings the hard work of the farmers and ranchers to the millions of people who visit Montana each year.  

Saunders notes that in a 2018 study, the University of Montana’s Institute for Tourism and Travel Research estimated 12.4 million people traveled to Montana and spent $668 million on food and beverages. 

Montana is well-known for its world-class wheat, barley, pulse crops and beef, but increased demand for different ingredients allows producers to expand what they grow. Beyond the traditional items, specialty crops are expanding agricultural possibilities, and diversification makes Montana farms and ranches stronger in the long run.

“Diversifying crops can help farmers survive difficult economic times by expanding access to new and different markets,” said Chelsi Bay of the Montana Department of Agriculture. “Growing more than a primary crop protects the farmer from relying on profits from an exclusive market. Traditional wheat and barley growers, especially, have benefited from diversifying and growing pulse crops. Some plant pulse crops rotationally while others have turned pulses into a cash crop.”

Cattle reign in Montana, and regional producers offer exceptional, homegrown quality when it comes to all cuts of beef. 

In a video posted on the website of the Fieldhouse Restaurant, owner Ben Harman said, “The hamburger is a staple in American foods. You can get it anywhere, at any level of quality, at any level of complication. But the right hamburger has to be done right. No more, no less, just the sum of all its parts.”

Ben and his wife, Krystal, are committed to use as much locally sourced meat, produce and dairy products as they can at their popular restaurant, located in Billings. They are proud to be members of Taste our Place, which promotes that very idea.

“Food in its original form can’t be replicated,” Krystal said, “The flavor profile, the freshness, the color. There is no substitute.”

And while cattle is still king, more eateries look toward other options of Montana-sourced protein to add regional flare to the menu. Chalet Market of Montana offers elk and bison in its snack sticks, and Hops Downtown Grill in Kalispell incorporates regional beef, as well as Montana-raised elk and yak. 

This connection between the growers and those that turn these premium ingredients into something delicious is what inspires many food-related businesses to take part in the program. 

“We wanted to be part of something to promote anything local,” said Jesse Zuidema, who co-owns Al Banco Coffee & Modern Bistro with his brother, Jake, in Great Falls. Al Banco is known for its exceptional breakfasts, including avocado toast served with local eggs, cheese, and greens on homemade bread, to delicious pastas, in addition to the coffee selections they raise to an art form. 

What makes their food even more special is their reliance on Montana-grown or Montana- sourced ingredients. “Anything we can find, we use it,” Zuidema said. 

All of their dairy products originate from Kalispell Kreamery, a family-operated business in the Flathead Valley that is well-known for its cream-on-top milk, along with fresh cream, half-and-half and Greek yogurt. 

Zuidema said all the cheeses are Montana-made, their eggs are local and whenever the season allows, they acquire their greens from Resurrection Ranch out of Cascade.

The slightly sweet, nutty-flavored Kamut Khorasan wheat is from Kamut International in Big Sandy, part of what makes their homemade breads so memorable. And besides the Kamut Khorasan wheat, the rest of their unbleached wheat is also Montana-grown. Even their Kurabota pork, typically in the form of ham for their sandwiches, is from a Belgrade farm that specializes in heritage breeds. 

Since coffee and chocolate are not grown in Montana, they strive to make it as local as possible. Zuidema said the chocolate is from a Missoula chocolatier and the coffee is sourced through a Montana buyer who works directly with the coffee growers. The crew at Al Banco’s takes it from there. 

“We roast our own coffee,” he said. 

This also holds true for The Fieldhouse Restaurant. The Harmans pride themselves on sourcing locally by using local ranchers and farmers for their products. Beef comes from the Kraft Ranch at Laurel, cheese and dairy products from Lifeline Creamery in Victor, specialty meats from Project Meats in Huntley, organic eggs are collected locally, fresh vegetables from Kate’s Garden, a small organic farm in Billings and lettuce and fresh greens come from local aquaponics greenhouse, Swanky Roots. 

“We use local ingredients for everything possible,” Krystal said. “We make our own ketchup, mayonnaise and all our salad dressings. Our bakery uses wheat grown in Montana. We want people to take note of the fact that there is a difference in the quality of ingredients used for their food, and locally sourced is a standard that we hope they gravitate toward and appreciate.” 

Zuidema said he appreciates the Taste Our Place program because it was spearheaded at the state level and actively promotes the businesses. 

“They did videos and social media,” he said. “It was really well done.” 

It made a difference in their business, as well. “There was an immediate response,” he said, and people continue to search them out to enjoy and support the taste of Montana. 

“Restaurants wear their Taste Our Place logo proudly,” said Saunders. “Look for a Taste Our Place sticker in the window, a mention in the menu, or table tents displayed at the location.”

She said anyone interested in finding participating businesses can check the Made in Montana program’s website at madeinmontanausa.com/eatdrink.

Montana farmers and ranchers raise some of the best food in the world, and the Taste Our Place program spotlights these delicious flavors for everyone to enjoy.