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338.13 

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 JUL/AUG 

 2004 



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Montana Slate Library 



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NEWSLTETTER 



Montana Department of Agnciilmrc 



I ulv- August 2004 



Montana A^riciiltvire Development Council Announces Latest Round oi Awards 



The Montana Agnculture Development Council awarded a total of 5181,406.00 in Montana Gro-wth Through 

 Agnculmre program funds at its June 2004 meeting in Leuistown. The Council, which oversees the Montana Growth 

 Through Agnculmre Program, reviewed mne agnculmrally focused marketing and business development proposals and 

 intends to pro\'ide investment funds to: 



• .\ir Design, Inc. - Business Development Plan, Scobey; 



• Great Falls Development Authorin,-, Inc. - Development of a \ alue-Added Commodity Park as a State Agricultural Park, 

 Great Falls; 



• Plain-Msta Dairy - Methane Recovery from Small Dairy Operations, Manhattan; 



• Country Mercantile at the "Pumkin Patch" - Market Planning for Business Expansion, Fromberg; 



• On Th\Tne Gourmet Inc. - Feasibility Study to Determine the Shelf Stability of On Ffyyme Gourmet Products, Bridger; 



• Western Montana Growers Cooperative - Increase the I lability of Market Produce Fanners in Western Montana, Ronan; 



• Great Northern Growers Montana Producer Cooperative - Feasibility Study and Marketing Research for lalue-Added 

 Producer Grown PrOatina Gluten Free Oat Products, Sunburst; and 



• Montana Organic Association - Provide Financial Assistance for Start-Up and Conference Expenses for the Montana Organic 

 Association, Helena; 



The next deadline for project applications to the Montana Grou^ Through Agnculmre program is fuly 31, 2004. 

 The council will review the Jul\- 3 1 , 2004 deadline applications late in August, 2004. For more information and 

 application materials, contact Matt McKamey, GTA Program Manager of the Agnculmre Marketing & Business 

 Development Bureau at the Montana Department of Agriculture at 406-444-2402 or by email at agr@.state.mt.us . 



^m Cvilinanj Award lor Excellence 



Chefs from all over Montana were inv-ited to participate in the first Culinary Excellence Award at Buck's T-4 

 Lodge on June 14, 2004 hosted by the Montana Department of Agriculmre. The event was designed to assist 

 Montana chefs and restaurant managers in feamnng more Montana ingredients in their menu items. A total of nine 

 chefs were chosen as finalists to compete in Big Skv. 



A special highlight of the event was involvement by Kat)- Keck, a nationallv recognized chef and cuUnan,' 

 professional and journalist from New York Cit}'. Her accomplishments include st)ling culinary segments for The 

 Rosie O'Donnell Show, The Today Show and Late Show \iith Da\'id Letterman. Ms. Keck participated as a chef 

 competition judge and provided an address discussing national restaurant industry procedures and trends. 



.Another featured participant was Chef Dieter Doppelfeld, a Certified Master Chef and board member of the 

 American Culinary Institute's National Chef Board. His accomplishments include working as an executive chef for 

 the Westin hotels in Chicago and .Anchorage, advising die Universit}' of .Alaska on the creation of its food service 

 department and directing the program there for 17 years. Most recently. Chef Doppelfeld was part of the faculu* at 

 the Culinary Instimte of Amenca's Greystone campus in Napa, California. Chef Doppelfeld judged the chef 

 competition and spoke on the topic of recipe development. 



Three gold awards were presented for best appetizer, best entree and best dessert. Chef Rick Hilles of Triple 

 Creek Ranch in Darby won best appetizer and best dessert. Hilles' appetizer was Amaltheia Dair\- goat cheese and 

 beet terrine with pink lady apples and apple-pepper gastrique. His uinmng dessert was poached pear uith Wilcoxson's 

 mountain bern- ice cream on a shortbread cookie dri2zled with hucklebern,- and chocolate sauce. 



The winning entree went to chef Eric Trager from Bridge Creek Back Countrj' Kitchen in Red Lodge. His 

 entree was Garden Cit)- Fungi morel and \\ild mushroom, smffed Montana Legend Flat Iron steak with honey 

 shallots, and Amalthia Dairy goat cheese and scalloped potato tower. 



For more information on the event contact Angelyn De Young at the Montana Department of Agriculture at 

 406-444-2402 or by email at agr(S:state.mr.us . 



