Dinner With Chef Heather Hatwan
 | Author:
Victor Sample
Vic Sample: MT43 News Treasurer |
Victor Sample
Chef Heather Hatwan of Big Sky Culinary has restarted her gourmet dinners at The Lodge of Townsend, and they are extraordinary.
Our server for the evening was Krissie Rouse. Krissie has been our server at every Big Sky Culinary dinner that I have attended, and she always makes the evening pleasant and memorable.
On April 26, Chef Hatwan served a dinner of kale and peach stuffed pork loin au poivre. To begin the meal, we had a Caesar salad with “torn garlic croutons” and it was one of the best Caesar salads I have ever had!
The main course was a perfectly cooked stuffed pork loin au poivre served with “hasselback” potatoes. The kale and peach stuffing was superb; kale can be very bitter, but the peach smoothed it out nicely. The pork loin was served with an excellent sauce.
Finally, dessert was served; a caramel flan with blueberries. I have never been a lover of flan, but Chef Hatwan presented us with a delicious flan.
The dinner was very intimate with only 3 couples dining. I didn’t know any of the other couples; so, it was a great opportunity to make new friends. Everyone was very friendly and we had a great conversation.
I recommend attending Chef Hatwan’s dinners; it is always a memorable experience. The next dinner is scheduled for June 14, 2025.
Reservations are required. If you plan to attend the dinner, contact Chef Hatwan at: Phone: 303.406.1501 or Email: bigskyculinaryclasses@gmail.com.
You can visit the Big Sky Culinary Classes website at bigskyculinaryclasses@gmail.com.
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PhotoCredit: Photo Credits: Victor Sample
Image 1 Caption: Dinner at The Lodge of Townsend
Photo Credits: Victor Sample
Image 2 Caption: After dinner, our Server Krissie Rouse joined us for a photo.
Photo Credits: Victor Sample
