Farm Dinners

We are currently not hosting ticketed Farm Dinners in 2025. If and when we decide to host Farm Dinners again, we of course will sell tickets here and announce on all of our social platforms. In the meantime, we would love to help you create a Farm to table experience at your home or vacation rental in 2025. Please email us with your ideas and requests! info@seasonalmontana.com

Locally sourced food is a big deal in Montana and the economic tendrils of the movement reach deeper than anyone might imagine. All across big sky country farms, ranches, and producers work hard to provide us with the most delicious ingredients. We are proud to support our local economy and the people that work hard to ensure its stability.


We believe in strength in community and teaching children where food comes from—how individual families and farmers enjoy nurturing, preparing, and consuming food, and the idea that all people deserve access to fresh and healthful food.


Thanks for your continued support!

Moveable Feast, Season 5 with Fine Cooking

Seasonal Montana Farm Dinner featuring Melissa Harrison & Eduardo Garcia.

 
farm dinners

Seasonal Montana - Big Sky Journal Article

in Fall 2021 | Feature Stories | Farm to Table | Written by Seabring Davis and Photography by Janie Osborne

FOR A FARM-DINNER, SEASONAL MONTANA FOUNDER, OWNER, AND HEAD CHEF MELISSA HARRISON AND HER TEAM SERVED A “LOCAL SUMMER SALAD,” FEATURING FARM-FRESH, HARD-BOILED EGG CRUMBLES, CRISPY HARDSCRABBLE RANCH BACON, AND RADISH, RAINBOW CARROT, AND HEIRLOOM TOMATOES, TOPPED WITH A CHARRED ONION VINAIGRETTE. THE FRESH VEGETABLES WERE SOURCED FROM STREAMLINE FARMS, GALLATIN VALLEY BOTANICAL, AMALTHEA DAIRY, AND THREE HEARTS FARM. THE EDIBLE FLOWER GARNISHES, FROM KOKORO FLOWERS, ADD A FINISHING TOUCH.

It’s well past high-noon on a late-summer afternoon, and chef Melissa Harrison is standing in a field at Hardscrabble Ranch, east of Bozeman, Montana. Holding her hand on her forehead to shield her eyes from the sun, she looks out toward the horizon, checking the weather. Smoke from regional wildfires has obscured the Bridger Mountains, and a mass of dark clouds is moving in from the east. A hard wind snaps the yellow awning that shades two rows of long dining tables, where a few servers fold linen napkins and set silverware. Others are unloading folding chairs from a U-Haul truck parked next to the dining area. The sold-out Seasonal Montana dinner is scheduled to begin in less than two hours.

Harrison closes the weather app on her phone and turns back to the bustling portable kitchen. “Move a little faster, kitchen,” she calls to her team. “We’re going to get a thunderstorm!”

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