About The Good Food Place
Our Culinary Journey
The lovely aroma of dark coffee brings a smile to my face as I gently play a few sweet notes on an old 12-string guitar, while the warmth of a Montana sunrise lifts my mood and puts a song in my heart as I gather the fixings for a simple breakfast—eggs, bacon, potatoes, a slice of sourdough toast with raspberry jam—and find joy in the quiet satisfaction of good, honest food. That kind of meal sets the tone for the whole day. It reminds me of the inviting aromas from my mom or my grandma’s kitchen, where meat, potatoes, and gravy spoke a language of comfort and love. I spent many childhood summers on my uncle’s dairy farm where I fell in love with simple, farm-style cooking. As the youngest of ten children in a household where food was often stretched to feed many, I learned early on that food is both a necessity and a gift. You can just accept what you’re given—or you can dream of something better. This consideration inspired my lifelong pursuit of making food that’s simple, soulful, and deeply satisfying. There is a deep, beautiful connection between farmers and the consumers who may never actually set foot on a farm. There’s a purpose in feeding others that goes beyond business—it’s about nourishment, health, and joy. Over the years, I’ve helped develop culinary businesses, restaurants, and food trucks, while intently studying how salt, fat, acid, and heat work together with quality ingredients to create food that sings. I made the decision to create a micro restaurant called The Good Food Place located in Gardiner, Montana. I love small, intimate settings where everyone—vegans, vegetarians, and carnivores alike—can enjoy elevated comfort food rooted in rustic traditions. I base everything I do in the kitchen on simple, gluten-free staples like potatoes, rice, vegetables, and craft-cooked meats. I want proteins to be tender and perfectly seasoned with herbs, not overwhelmed by them. For me, a stellar plate begins with quality ingredients and ends in harmony, like a well-played song. When everything comes together just right, it becomes a beautiful testament to country cooking and the joy of feeding people well. My favorite four herbs to cook with are basil, rosemary, thyme, and sage. I believe these compliment nearly everything in a way that feels natural—almost perfect. Depending on the blend, these herbs can transform a dish—whether it’s chicken, beef, pork, lamb, sausage, or vegetables—and elevate the flavor without overpowering it. Herbs are a powerful element in vegan and vegetarian cooking, and they bring both depth and brightness to dairy-free ingredients and plant-based proteins, helping create dishes that feel complete, balanced, and full of soul. Herbs are essential to my cooking. I don’t just use them—I highlight them. I want their presence to be relevant, intentional, and ultimately, delightful to your palate. The Good Food Place is located three and a half miles north of the charming town of Gardiner, Montana—nestled beside the Yellowstone River and in the shadow of the great Yellowstone National Park. It’s a place to eat, rest, and reconnect with your soul. Stop in and enjoy yourself, where carnivores, vegans, and vegetarians all come to eat well.