Every effort is made to procure items from local sources, Montana first and then the USA.
Some exceptions are Herbs de Provence (France), Ceylon Cinnamon (India), Gefen Vanilla Sugar (Israel), Swedish Pearl Sugar (Sweden), Tellicherry Peppercorns (India), and Vanilla Bean Powder (Madagascar).
I use a variety of meats (bacon, pork or turkey sausage, Canadian bacon, and steak) and strive to procure local products that are uncured (preservative-free) and with little to no sugar added. In additional, I look for product with no artificial fillers.
Brands: Red Mountain (Montana), Falls Brand (Idaho), Swaggertys (Tennessee), Land O'Frost (Illinois), and Open Nature
The best eggs are grown locally, either by 4-H families or by the Hutterites.
Breads & Pastries
Muffins, croissants, pastries, madeleines, palmiers, quick breads, and donuts are either homemade or purchased from a high-quality suppliers. I avoid high-fructose corn syrup and preservatives.
When I bake, I use Montana Wheat flour, unsalted butter or coconut oil, and try to sweeten with local honey, maple syrup, or coconut sugar before I go to cane sugar.
French toast: I use KIng's Hawaiian rolls
Waffles/pancakes: Either BIsquik or Kodiak (Utah)
Sourdough liege waffles: I use my sourdough starter for this fabulous yeasted waffle w/pearl sugar.
The rooms have instant coffee (Starbucks, Folgers, Bustelo, or Taster's Choice). Because our tap water is amazing, there is also a fresh 1-liter bottle welcoming you.
In addition, I have chosen the following products;
Tea Drops, Copper Cow pour-over Vietnamese coffed, Copper Cow latte packets (condensed milk and sugar), Land O'Lakes Mini Moos's half & half, Alpine spiced apple cider, hot chocolate (Nestle, Swiss Miss),
In the lodge, we brew Folger's Choice (nothing fancy but an iconic American brand. What makes it as good as some of the fancier brands, is the water that is plumbed in. We have some of the best water that comes straight out of the faucet.
As a pharmacist, I enjoy the research that goes into selection the products that I bake with, cook with, and provide to guests.
* Redmond Real Salt (Utah) - Redmond
* Tellicherry peppercorn (India) - The Spice Lab
* Herbes de Provence (France) - Ducros
Coarse salt and peppercorns are provided in salt/pepper mills.
Black pepper is known as "The King of Spices" and contains antibacterial, antioxidant and anti-inflammatory properties, but only when freshly ground and consumed shortly after. In addition,
Tellicherry peppercorns are known for their bright, fresh flavor. They are more aromatic than other peppercorns and their fragrance has strong, complex citrus notes.
Redmond Real Salt is unrefined sea salt mined from an ancient seabed in Utah safe from modern pollutants. It is pure, unprocessed, and full of trace minerals that provide nutritional benefits. The subtly sweet flavor enhances whatever dish it is added to.
Syrups & Sweeteners
Toppings enhance waffles, french toast, and pancakes. Again, I look for products that are organic, local, and free from unneccessary preservatives.
* Local honey: Beaverhead Honey Co. (Dillon, MT)
* Huckleberry syrup & Chokecherry syrup (Becky's Berries (Big Timber, MT)
* Kirkland Organic Maple Syrup (Canada)
Specialty products that I stock include coconut milk, almond milk, vegan butter, flaxseed (egg substitute), coconut sugar, stevia, paleo pancake mixes, gluten-free toaster waffles and mix, vegan chorizo and meat crumbles.