FOOD PHILOSOPHY
At the Rainbow Ranch Lodge and Restaurant it is important to us to use locally grown and conscientiously raised products as often as possible. Not only does this make our food taste better it is better for you and for our environment.
OUR PURVEYORS
You can taste the difference when you eat pork from a pig raised to roam freely on Miller's Farm in Montana's Paradise Valley and fed only natural grains. Or beef from a Scottish Highlands Cow raised to roam freely at Ross Peak Ranch grazing on natural Montana grass and grains.
In addition to obvious ethical reasons, buying local also allows us to develop long-term relationships with our purveyors, like Matt and Jacy Rothschiller of Gallatin Valley Botanicals who have supplied many of our fresh herbs for several years. At the Rainbow Ranch Lodge we take pride in knowing we are preparing dishes for our guests with ingredients raised/grown by our friends and neighbors right here in southwest Montana.
CHEFS COLLABORATIVE
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, our members embrace seasonality, preserve diversity and traditional practices, and support local economies.
SLOW FOOD
Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasure of the table from the homogenization of modern fast food and life. Through a variety of initiatives, it promotes gastronomic culture, develops taste education, conserves agriculture biodiversity and protects traditional foods at risk of extinction.
Slow Food believes the enjoyment of excellent foods and wines should be combined with efforts to save the countless traditional cheeses, grains, vegetables, fruits, and animal breeds that are disappearing due to the prevalence of convenience food and agribusiness.