Sean “The Pancake Whisperer” Stocker is a mountain of a man with a range of abilities. He accomplishes all tasks thrown at him, with an excellent eye for detail. He’s a beast on the line and has helped set the bar high for line cooks here at Feed Café. He puts his culinary degree to good use and has a passion for locally sourced ingredients. If Sean was a toast special, he’d be a smoked salmon, walnut and blue cheese salad topped with endive on wheat toast, because it reminds him of his roots in the Pacific Northwest – he’s from a town called White Salmon! His favorite Feed meals are the Biscuits & Gravy and Chorizo Omelette. When he’s not at Feed, he hikes, camps, climbs and hangs out at the dog park.
Thank you Sean for being so AWESOME and inspiring us to stay creative and hold to high standards.
Is there anything better than an in-season heirloom tomato? This new toast special has local heirloom tomatoes, local microgreens, bacon jam and balsamic reduction on house-made rye toast.
This toast, unlike our weather lately, is the good kind of smoky – with smoked salmon, spicy marinated veggies and garlic aioli on house-made sourdough toast.
Oh blackberry season, please never end. We want to serve this toast forever, with organic blackberries, house-made honey rosemary blackberry jam and local organic chèvre on house-made wheat toast.
Our chefs are pulling out the stops with amazing toast specials lately. As always, they’re made with our house-baked bread using Montana grown wheat, toasted to perfection. Then flavor sensations are piled on top. Here’s one of our favorites – “everything toast” with cream cheese, lox, sun-dried tomato relish and a sprinkle of everything bagel spices on sourdough.
And here’s another gorgeous new one, using fresh, in-season blackberries. This has turkey, local chèvre and blackberry mostarda on wheat.
Mikala’s energy launches her whole team through their day! She is vibrant, empowering, always around to offer encouragement and hugs. Mikala loves her job and everybody knows it. Her Feed family members are also well loved, and Mikala tells us so every day. She works hard and happily on every shift and is willing to tackle any job to help her team, which inspires those around her to do the same.
Her spirit animal is a herd dog because she’s full of energy and likes to keep her herd together. If Mikala was a toast special, she’d be banana, peanut butter and marshmallow fluff on sourdough. When she’s not at Feed, she’s busy climbing mountains with her Doberman Max and studying organic chemistry.
Thank you Mikala!
Eric is a smart cookie, with a sweetheart attitude that we adore. If he was a toast special, he’d be sliced avo, fried egg and pecorino romano on ciabbatta, because it’s simple and delicious. His favorite Feed meal is the Fungi. And when he’s not working, he’s long distance backpacking, climbing, skateboarding or reading.
Eric learns quickly, and has progressed from every position in the Kitchen with admirable speed and ease. Starting with no professional restaurant experience, he was hired as dishwasher then trained as prep cook, bread baker, pastry chef and line cook. His intelligence, retention and comprehension are amazing attributes that he humbly possesses. We are delighted to have Eric as a member of our Feed family, and look forward to growing with him.
Thank you Eric!
We recently had the pleasure of hosting a photo shoot in Feed with the good folks at Yellowstone Grassfed Beef and the super talented Stacey Townsend, who photographed food on our menu that contains YGB’s delicious beef.
And here is our savory oats with grassfed brisket, gouda, mushrooms, caramelized onion, and a sunny side up egg. A delicious twist on traditional oatmeal.
On the left there’s our brisket sandwich with grassfed brisket, caramelized onion, roasted poblano, and pepper jack cheese, and on the right the pastrami hash with grassfed pastrami, potatoes, french cut green beans, caramelized onion, roasted galic aioli, and sunny side up egg. Both are absolutely delicious, thanks to YGB’s wonderful, sustainably raised beef.
All photos shown are by Stacey Townsend, courtesy of Yellowstone Grassfed Beef.
Daisy joined our team almost two years ago after a few seasons around the states in National parks and a season in Big Sky. She started as line cook and is now the Kitchen Manager of the café. Daisy received a culinary certificate in her hometown of Los Angeles, while working with us she has shown her passion for creating and cooking phenomenal food. She has excellent attention to detail and also displays teamwork, delegating and leadership skills. She works well under pressure, while keeping her cool.
If Daisy was a toast special, she’d be a really spicy habanero mango jam, because she’s a little spicy herself. Not surprisingly, her favorite Feed meal is the Monte Cristo with its strawberry sriracha.
We look forward to working with Daisy as she blossoms gastronomically… and creates s’more delectable and beautiful toast specials.
Thank You Daisy!!
Tis the season for sweet words and sweet treats. Here’s a few of our favorites in both categories.
“Love is all you need. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz
We can’t help with the love, but we can definitely help with the chocolate. Chocolate espresso macarons in this particular instance.
Cooking is love made visible. And we love cooking for for all of you! Here’s a new toast special with organic peanut butter, bananas, and saucy strawberries.
These sweet needle felted wool hearts are for sale next door in tart – handcrafted by tartist House of Moss .
We are firm believers in this: “One cannot think well, love well, sleep well if one has not dined well.” -Virginia Woolf
Photo of coffee cake by Janie Osborne.
“I’ve made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them.” – Nora Ephron
You’ll never regret this pastrami hash with Yellowstone Grassfed Beef’s pastrami and Montana grown eggs and potatoes.
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet van Horne
This new toast is worth diving into with wild abandon – white bean & tomato ragout w/ parmesan on house-made sourdough.
“There is no love sincerer than the love of food.” ― George Bernard Shaw