Black – Cast Iron – MAGIC

Dutch Oven Meals Fit for Even the Most Discriminating Palates

Recipes by Chandee Bomgardner
Photography by Sara Young | Staging by Jennifer Moore

The idea of “outdoor cooking” typically conjures up images of hot dogs or marshmallows speared on a stick and held over the brightly lit embers of a campfire. If you are seeking a slightly higher level of dining sophistication without a significant amount of trouble, SignatureMT has two words that might change your view on roughing it in the outdoors: Dutch oven. The art of “leather-glove cuisine” is making a comeback despite today’s high-tech hustle-and-bustle lifestyle. Campfire cooks and backyard chefs are dusting off an integral and versatile part of Americana to prove once again that anything you can fry, stew, bake, roast or boil in the kitchen can just as easily be done in the great outdoors with a cast-iron workhorse …the Dutch oven.

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Dinner for TWO

Setting the Scene for a Romantic Dinner In

Recipes by Chandee Bomgardner | Photography by Sara Young | Staging by Jennifer Moore

A night out on the town for cocktails and dinner can be over-the-top romantic. But with the deafening restaurant noise, tables crammed close together, and awkward dates around you, taking your special someone out can sometimes put a damper on a romantic evening. Not only has SignatureMT foodie, Chandee Bomgardner put together a meal to set your sweetie’s heart a flutter but she has also uncovered a secret that professional chefs have kept under their “toque blanche” (French for “white hat”) for decades. Set the table, dim the lights and prepare to wow your loved one in the comfort of home!

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Stirring Up Holiday Tradition

Earthy Tones and Pewter Set the Scene for a Festive,
Yet Non-Traditional Holiday Dinner

Recipes by Chandee Bomgardner | Photography by Sara Young
Staging by Jennifer Moore
Greenery provided by Sally’s Flowers and silver candlesticks and creme taper candles from Motfs for the Home.

Despite what holiday is being celebrated, making changes to the traditional family dinner can come with consequences unless the food and the holiday décor completely knock the socks off your guests. Spicing up the arsenal of sentiments and time-honored family recipes demands that modifications be seamless and blend surreptitiously into the highly anticipated and expected elements of the scheme. For this seasonal gathering, SignatureMT’s creative director Jennifer Moore and food extraordinaire, Chandee Bumgardner give the boot to tradition and unleash their creative genius with a brilliant alternative to the usual holiday fare. It might just become a new tradition at your holiday table.


Antipasto Plate

Arguably the easiest and most popular appetizer around, it’s as simple as choosing a few different cheeses, meats, adding some fruit, nuts, possibly olives, crackers and calling it a day.

• Cheese: Cheese is at its optimal flavor when served at room temperature. When selecting the cheese to serve, a thoughtful mix is important, there should be a variety of texture between soft, firm, and hard. Flavors should be diverse and can be sweet, spicy, or salty.

• Meat: Meat can be as simple as sliced ham or a little more fun like prosciutto and Italian dry salami.

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Cooking with Pulses

A New Food Trend Offers Highly Nutritious, Easy to Prepare & Affordability in the Kitchen

Recipes by Electric City Coffee | Photography by Jacqui Smith

Final (26)

Bacon & Lentil Caprese Salad

· 12 ounces Groundworks Farm bacon
· Salt and pepper to taste
· 1 tablespoon freshly squeezed lemon juice
· 6 cups tossed spring greens and Prairie Heritage Farms Spinach
· 1 cup cooked pulse red lentils
· 1 cup cherry tomatoes, quartered
· ½ cup mozzarella balls
· 3 slices roasted beets
· 3 slices avocado
· 2 cups balsamic vinegar
· Freshly cracked black pepper

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SignatureMT’s Chef Challenge

Cuisine-O Royale

Text by Heather Bode |  Photography by Rhonda Adkins

Intrigue, ticking clocks, ingenuity, and sabotage. Although these may bring to mind the next James Bond movie, instead, this is SignatureMT’s Chef Challenge. The Chefs’ Challenge consists of three courses: appetizer, entrée, and dessert. For each course, chefs receive a time limit and a basket containing four mystery ingredients which must be included in the dish created. Judges taste and critique each course and eliminate chefs until there is just one winner.

First, let’s meet our judges:

Veronica “Eat with your Eyes” Ronnau of Pizazz, Janet “I’ve Never Judged Anyone” Walter of Bert & Ernie’s, Heidi “I Love Food” Reiste of Electric City Coffee, and Rachel “Keep it Basic” Shane of Rikki’s Pizza & Pasta.

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