Saturday, May 14, 2011

320 Ranch

The 320 Ranch is a guest ranch just down the down the Gallatin Canyon on highway 191 towards Yellowstone National Park, mile marker 36, 12 miles past the Big Sky turnoff.

It is the place to be this summer for an evening meal or the weekend.

Monday evening beginning June 6th, the 320 Ranch offers a pig roast on the deck of the dining hall with music. The cost is $10 for adults and $5 for youth 12 and under. The pig roast is 5-8pm.

Wednesday’s beginning June 8th is a chuck wagon BBQ with music and cowboy poetry. A horseback ride or hay wagon ride away from the dining hall. BBQ is 5-9:30pm. $55 for adults and $35 for youth 12 and under.

Spend a day at the ranch and in the Gallatin Canyon with activities that include: horseback riding, horse riding lessons, fly fishing, fly fishing lessons, pond fishing, hiking, hayrides, and mountain biking. Whitewater rafting, kayaking, float trips down the Gallatin River, paint ball, zip line, golf, and guided tours of Yellowstone National Park.

For a weekend getaway or a few days in the Gallatin Canyon check out the 320 ranch cabins.

Choose from cabins ranging from deluxe 1 bedroom to 2 bedroom river front cabins or 3 bedroom luxury cabins. Each cabin has its own bathroom, no shared bathrooms.

No minimum stay is required to use the cabins, stay one night or several nights. Meals are served in the restaurant at your leisure from the menu.

Ask the staff and your desires will be fulfilled.

The staff at the ranch includes 15 employees who live on the ranch full-time tending to the needs of the ranch on a daily basis.

Though none of the employees are related by blood, they have formed a family and this is evident in how they treat one another and the manner in which they welcome their guests to their home.

Enjoy your meal or stay at the 320 Ranch.

For information call, 406-995-4283 or visit their website,

Monday, March 14, 2011

Clark's Fork

Location: 1262 Stoneridge Drive

Phone: 406-522-0550


Price: Breakfast for under $5, Lunch for under $10. SALAD Bar, large $6.95, small $4.75. Forget paying by the pound. Just load up the bowl!!

Hours: Mon-Sat 6:30-3pm, Sun 7:30-3pm

Cuisine: Deli with a splash of breakfast

Spring is on the horizon. The snow will soon be melting, flowers will be poking through the ground and a sense of newness with once again burst forth in southern Montana. Outdoors is the name of the game here as well as sharing food together. Bozeman, Montana is just north of Yellowstone National Park and home to the Museum of the Rockies. Take the 19th exit and find one of Bozeman’s newest dining experiences. The grain bin gives away the restaurant. There certainly is not another grain bin in Bozeman.

Clark’s Fork is the child of Jeff Rigg’s. Jeff came to Montana in 1998, on a basketball scholarship at Montana State University. In 2003, Jeff decided to purchase land and a restaurant franchise. This started the Wheat Montana Deli in Bozeman. North 19th Avenue was just developing and was the perfect location. Today 19th Avenue has built up and continues to grow. Clark’s Fork restaurant is growing with the city and the demands of a city that likes good food, healthy food.

Over the following years, Jeff grew the one storefront to four throughout the state, including Helena, Billings and Great Falls. Along the way Jeff gained an understanding of the food industry, management as well as fresh, local food. "At Clark's Fork, we offer a full breakfast menu including our bakery items and lunch we offer a fresh healthy salad bar along with our soups and a brand new sandwich line," Riggs said. "Our concept is based on quick, fresh and healthy good food."

Upon entering Clark’s Fork there is wonderful aroma and organic green color that welcomes you. The grain bin feel is still present on the inside as well as the outside. Good Food is their logo, and they certainly know how to make good food. The space is open and filled with light. It is a fun, dynamic atmosphere. The menu is projected on the wall with a projector system. The sound of customers is mellow. WIFI is always on as well as the beverages and pastries.

Jeff and his team is ready to take the next step to develop his own brand. Jeff and his wife, Susan, along with their new baby son, Otis. Jeff refers to Otis as the CEO; he pretty much runs the show most days.

Menus range from oatmeal, wraps, egg combos and biscuit and gravy for breakfast to deli sandwiches for lunch. Hot sandwiches, organic burgers, soups and the infamous no weight involved salads. 25 salad items make a colorful and healthy lunch. All sandwiches are made fresh, nothing premade.

On a recent visit, I began with a cinnamon roll that was light and delicious. Next came the green field sandwich made with focaccia bread. The green field sandwich has avocado, cucumber, lettuce, cilantro, green onion, sprouts, dilled havarti and chive cream cheese. The focaccia bread is made fresh. Everything is made from scratch. Along with lunch came the coffee, a latté of course. The sweet potato fries are a favorite of customers as well.

Sign up for the Club Fork, E-newsletter that provides coupons and free food.

During the day, both the Silo Room (20-25 people) and the upstairs Conference Room (8 people) are available by reservation. Call or stop in for a Grab n’ Go lunch. Whether heading to Yellowstone, staff meeting, or just on the run, ask for the “Grab n’ Go lunch”. During the evenings, the entire restaurant (up to 100 people) is available for private parties such as wedding rehearsal dinners, reunions, birthdays, sports team parties or graduation parties.

Make Clark’s Fork your next destination for a healthy, fun, dynamic eating experience. Take a Lewis and Clark expedition with them through their signage and phrases. Customer service is at the top of their list. You will be greeted with a smile!

Photojournalism by, Pamela D Bussi. She was born and raised in northern Montana along the hi-line. Writing, health, wellness and photography are her passions. Pamela is predominately a non-fiction writer with topics related to health, wellness and lifestyle. She resides with her husband and son in Bozeman, Montana. New York Institute of Photography is where Pamela received her formal photography training. Pamela and her husband are professional photographers in the Bozeman area. They enjoy the winters and skiing photography as well as summers with BMX and motocross. Weddings and portraits are also photography that Pamela especially enjoys. She is a contributing author to Montana Healthy Living Magazine as well as Examiner at and Power Women Magazine. Check out more information at