August 9, 2017
Anyone who’s dined at the art center knows that the pre-concert barbecue is a lovely—some might say integral—part of the Tippet Rise experience. During these afternoon meals, guests, musicians, and art center staff mingle in an airy post-and-beam structure called Will’s Shed, barn doors open to the stunning big-sky views. There they sup on delicious fare made with fresh, local ingredients and rediscover the convivial feeling missing from so many of our modern-day interactions. Recently, Stella Fong, host of Yellowstone Public Radio’s Flavors Under the Big Sky: Celebrating the Bounty of the Region, visited Tippet Rise. Fong begins the half-hour show with an interview of architect Laura Viklund, the designer of Will’s Shed. She then speaks with chefs Nick Goldman and Wendi Reed of Wild Flower Kitchen, the couple who, with their dedicated catering team, creates the meals Tippet Rise is becoming known for. Goldman and Reed tell the story of their culinary beginnings (both trained in prestigious programs), of their romance (which began in Reed’s pub over a pile of potatoes), and of the challenges and joys of serving world-class fare in a remote corner of Montana. Flavors: Passion for Food at Tippet Rise aired on Monday, the 7th of August. To listen, click on the link below.