{Styled Shoot} Camels in Montana

We're smitten with all things Montana... the mountains, rivers, the laid back style, every rustic inch that speaks to the nature of our beautiful state. Still, it's fun to switch things up a bit. So when we stumbled upon Camel Discovery in Paradise Valley, we started daydreaming about ways to get creative with this unexpected slice of Montana life. Captured by the lovely Kacie Q. Photography, you can see even more boho Big Sky style in the 2016 issue of Montana Bride.













Vendors:
Photography: Kacie Q. Photography / Hair + Makeup: Emily Toppers / Styling + Flowers: Katalin Green / Dress: Essense of Australia via Plume Bridal / Headpiece: Paris by Debra Moreland / Cake: Sweet Pea Bakery / Location: Camel Discovery, Paradise Valley, Montana

2016 Montana Bride Guide to Makeup and Skincare

Our girl Alexa is fierce. Not only is she our resident model, but she also happens to be a talented and stylish makeup artist. We're super lucky to have her expertise on hand at Montana Bride. You can check out her guide below or in this year's issue of Montana Bride Magazine.  


Here are some pointers for a classically beautiful makeup look. Enjoy!

• Start out with a clean and moisturized face, preferably A spf tinted moisturizer is a great option!
• Apply under eye concealer to dark circles and cover-up to blemishes or problem areas. Tip: pinkish hued concealer works wonderfully to hide purple tones in under eye circles. Greenish hued concealers counteract redness caused by blemishes.
• With a large powder brush dip into skin toned or sheer powder, tap off excess and apply to face in circular motions.  
• Apply bronzer from the top of the ear toward the mouth, directly underneath cheekbones and blend downward towards jaw, also into temples and on hairline, and underneath the chin. 
• Blush on the apples of the cheeks. 
•  Lightly fill in eyebrow with brown or grey on a slanted brush starting from the middle of each eyebrow working outwards, brush out any excess powder 
• Curl eyelashes and apply two coats of mascara and done! 
•  To create a more dramatic look, supplement with liquid liner on the top lid, add a wing for a cat eye! Or add shadow to the lid crease. A bold lip can always add a pop of color- be sure lips are exfoliated and moisturized and always use a liner especially if using a red or bright pink! A bit of highlighter directly above the Cupid's bow accentuates lips! 
•  Set your face with a sheer powder (favorite brand: mineral veil) or spray for a long lasting effect!

Remember, the most beautiful things about your face are your expression and the quality of your skin. Wear sunscreen, wash your face every night, stay moisturized (I recommend facial oils in this dry climate), hydrate, and most importantly smile! The most beautiful girl in the room is always the one who is laughing.

Montana Bride Recommendation for Makeup and Skincare:Indulgence and Canyon River Spa








Vendors:
Photography: Orange Photographie / Hair & Makeup: Alexa Mae / Flowers & Styling: Katalin Green / Dress: Poppy Bride   Hair Piece: Horse Feathers by Debra Moreland of Paris available at Poppy Bride

Accessories and Gifts for the Blushing Bride

It's awesome how many options there are these days when it comes to your wedding dress. In addition to a huge variety of cuts, fabrics, and silhouettes, we also love that designers continue to expand their range when it comes to color. We're seeing more and more brides rocking non-white weddings gowns... so for the the ladies that love a little punch of pink when it comes to their wedding, we have a few goodies we thought you might enjoy.

1. Elizabeth Dye Gown available at Belles & Lace / 2. Any former bride will tell you, it's essential to stay hydated. The Bkr is available at Spruce and Honey / 3. Pamper your hands. Grown Alchemist Hand Creme available at Spruce and Honey / 4. A perfect gift or a cute place to stash your new rings. Fringe Studio Trinket Tray available at HeyDay / 5. Everyone's forever favorite, Smith's Rosebud Lip Balm available at Indulgence / 6. Gold ring with pink and blue Montana Sapphires from The Gem Gallery 7. Boots by Lane Boots / 8. Pink Cake Stands available at Montana Party Rentals 9. Floral Invitations from Noteworthy Paper & Press

A Taste of Summer

Like everyone else in Bozeman the topic of weather has dominated my conversations for some weeks now. I’m not generally one to dwell on such mundane topics, but if you’ve been living in Montana as long as I have the weather right now is something to be talked about. With the temperature hovering around 50 degrees it feels like spring out there, and it’s the middle of February!

Last week I got an order for a painted birthday cake, the receiver of which loves wildflowers, lemon, and raspberries. Typically I would find this combination a bit strange in the middle of February (typically the coldest, iciest, dreariest month of the year) but I must say the bright tangy flavors of lemon and raspberry accompanied by the warm sunny memories that wild flowers illicit seemed fitting and somehow inspired. At least I was inspired! I set to work baking a fluffy lemon cake filled with Raspberry Jam and topped with a light almond buttercream.

I knew I wanted the raspberries to really pop, and so I decided to use Roots Kitchen and Cannery’s locally made Raspberry Vanilla Jam for my filling. Paired with the fresh lemon cake and almond buttercream it was sure to strike a bright summery note! Once my cake was filled, and frosted I set to work in covering it with fondant.

For those of you who are unfamiliar with Fondant, allow me to talk briefly about my feelings on this, often overused, ingredient. Fondant is comprised of sugar, oil, and typically a binding agent to give it a dough like consistency. It may be flavored with extracts, colored, rolled, and molded to cover cakes and create voluminous decorative elements.

My artistic background, which led me to become a full time pastry baker, included several years studying ceramics and as such I feel very at home as I knead, roll, and manipulate fondant. The characteristics are very similar to that of clay, and the capabilities are likewise expansive. But I’ll be honest: I don’t love the flavor. It’s not bad, it’s really just sweet and while you can flavor it with extracts, you’re still just putting some flavor on a bunch of sugar. Despite sugar being a principle component of my work, I do not love overly sweet desserts. I find them cloying, and distracting. Flavor is very important to me and as such fondant is typically not something I gravitate towards.

However there are exceptions, chief among them fondant for the sake of painting. There really is no substitute to my knowledge. I am eager to experiment with painting on marzipan but the texture of marzipan, while similar, is not nearly as smooth, and of course it contains almonds and is unsuitable for anyone with nut allergies. Fondant provides a polished and velvety canvas and is therefore ideal when painting a cake. It is impossible to “watercolor” paint on buttercream, though I have had success with a heavier “Bob Ross style” painting technique.

For painting delicate and whimsical wildflowers fondant is the ticket. All of this is to say that you will rarely hear me propose fondant, but if you are ordering a cake from me that requires a fondant outer layer you can rest easy knowing that what is trapped inside will be delicious and full of flavor, for what is a beautiful cake if it does not taste divine!

I always sink into a sort of trance while painting cakes, where a feeling of quite solitude and peace washes over me. I am easily influenced by subject matter, so painting wildflowers was an utter joy. I daydreamed about long hikes through canyons laden with cheery and vibrant flowers, a fragrant and colorful confetti I am all too eager to see and smell again. Painting this cake, with the sun shining in through the kitchen window deceived my mind and body into believing it was actually summer! For that I should like to thank the client who ordered this cake. Thanks Diane!

As I write this there is a thin dusting of snow on the ground, and the cold clutches of winter seem to tighten around this little mountain town yet again. My mind knows this is a necessary weather shift, but my heart is aching again for those warm prismatic days of summer where wildflowers grow rampant and weddings pepper my calendar. I work in the industry of love, and I love the work I do. You might say I’m living the dream, one cake at a time.

Article by Jasmine Snyder,
Owner, Baker and Artist at Whipped

501 Bond Street

Bozeman MT  59715

406-599-8536

Photography by Amelia Anne Photography

Cooking Up the Perfect Girl's Night

Ladies that Cook…  by Ms. Brett Conner

A family elder of mine always said, “If you can make gravy you can get any man you want.”  So What better way to spend some time with your Bridesmaids, the women that are always there for you,  than a little wine, some great food, and tip or two on preparing the perfect meal.   Three of my best friends and myself picked up a couple of bottles of wine from Vino Per Tutti, and took our girl's night to the one and only Olivelle for a cooking class!  We were greeted by their helpful staff before being escorted to the private kitchen, a large island with 12 seats around the stovetop, in the back. Our chef for the evening was the lovely Ms. Mary May.  Mary received her education from Institute of Culinary Education in New York and has since traveled and been employed in Australia, the Dominican Republic and Mexico before settling in our favorite, and as everyone knows the very best place, Montana.

Mary started with our appetizer, Crispy Bagguette with Crème Fraiche Artichoke Spread,  discussing knife skills, types of knives, and how to use them.  When one of my girls announced, “oh I cut the tip of my thumb off cutting green onions”, what did Mary make her do?  Yep.. come to the front and cut green onions! Even with the terror of almost losing a phalange, folks she did survive and so did the audience!  And the onions….perfect!

Moving from our delicious appetizer, Mary pulled a rack of Lamb out and started to prepare the side,  Baby Potato Medley withpeas and asparagus. As the potatoes were coming to a boil,  she added the bottom half of the asparagus stalks and little water to the food processor and pureed away, whipping up the base for the potato, pea and asparagus medley.

After trimming the lamb and dressing with a little mint and salt, Mary returned the lamb under the broiler for a bit.  The finishing touch, she topped them with a fantastic goat cheese and let that melt in the oven for just a couple of minutes. Once everything was prepared,  Mary finished the plates with a perfect presentation.  I was mesmerized… as nice to look at as it was to eat!

While we were devouring our lamb, Mary prepared our dessert,  Lavender Crème with Berries.  She pre-made the whipped crème, but explained the procedure (which to be honest, I am definitely better off NOT knowing how to make something so luscious!). She started the berry concoction in a saucepan… berries, simple syrup and water. After cooking that down and mashing it up, she folded in the whip crème .  Voila… the perfect end to a delicious meal… a real palette cleanser!

But it did not stop there.  Following the class and the meal and the wine,  we were treated to ten percent off everything in the store, so needless to say we ladies had to indulge in a little post meal shopping extravaganza (is there any better post meal activity)!  We all bought completely different items so we could continue our cooking tradition at home.  It was a perfect night for me and my girls... we enjoyed the company of good friends, shared a lot of laughs, had a great meal, and even learned a thing or two. It may have been the best girls night ever….well at least till we get together next time to cook this meal ourselves!

I know you are drooling, if not you should be! Don’t worry I have the recipe below: If you are looking for a fun evening with friends, grab a few bottles of vino and hit a cooking class….way more fun than just going out to dinner.  Or just cook up your own meal, and enjoy with your dearest.

SPRING IN PROVENCE Dinner(*you can find these specialty items at Olivelle or a specialty store)
 
CRISPY BAUGETTE WITH CRÈME FRAICHE ARTICHOKE SPREAD(Serves 6-8) 1 Baguette. 1 Can Artichoke quarters, well drained.  ½ cup Artichoke Parmesan Tapenade*½ cup of crème fraiche.  ¼ cup finely sliced green onions, green part only.  1 T Caramelized Garlic EVOO*Sel Gris*Pepper
 1.    Slice baguette on the diagonal. Place on sheet pan and toast for 10 minutes. Remove from oven and set
        aside.
2.    Combine all remaining ingredients in food processor and pulse to combine. Leave a bit chunky.
3.    Serve on toasts as is, or mixture can be spread on the toasts and warmed a few minutes under broiler.
 
BABY POTATO MEDLEY WITH PEAS AND APARAGUS(serves 6-8) 10-12 baby red or white potatoes.  1 cup frozen green peas.  1 bunch asparagus, 1” trimmed from bottom and stalks cut in half.  Pasta Rocks* (Salt rocks).  Sicilian Lemon EVOO*  Citrus Dill Sea Salt*  Pepper 

1.    In a medium/large saucepan bring water to a boil. Add pasta rocks from 2-3 minutes and remove. Add
       potatoes and cook until tender, approx. 5 minutes. Scoop potatoes from the water and set aside.
2.    In the same boiling water cook asparagus for 2-3 minutes remove and set aside. Blanch peas for 1
       minute, remove and set aside.
3.    In a food processor, process bottom half of asparagus stalks with a little water to make a puree.
4.    In a bowl, toss potatoes, peas and remaining asparagus spears with olive oil, salt and pepper.
5.    Spread some of the asparagus puree on a plate and top with vegetable mixture.

MINTED LAMB CUTLETS WITH GOAT CHEESE(serves 6) 2 racks of lamb, trimmed fat, or individual cutlets.  Goat cheese log, sliced into rounds, one round per cutlet.  1 small package fresh mint leaves, chopped.  Sel Gris, approx ½ cup.  Pepper.  1 T French Lavender EVOO*.  2 T Primagoccia EVOO* (plain EVOO).  Fig Balsamic Glaze*.  Preheat oven to 400 for about 14 minutes for the lamb, or set to Broil 
1.    Trim lamb racks of excess fat, slice into cutlets. Combine olive oils, rub into lamb and place cutlets on a
       sheet pan.
2.    In a food processor, add mint leaves and salt. Process until well combined. Sprinkle on cutlets. Follow
       with pepper.
3.    Broil lamb approx 2 minutes. Top with goat cheese. Broil again until goat cheese is melted and turns
       golden. Approx 3 minutes.
4.    Served drizzled with fig balsamic glaze and side of baby potato medley.

 LAVENDER CRÈME WITH BERRIES(serves 6-8) 1 pint whipping cream.  1 10oz. package of frozen berries.  2 T Lavendar infused simple syrup*.  3 T water   
1.    In a large bowl, whip cream until stiff peak stage. Set aside.
2.    In a small saucepan, add berries, syrup and water. Bring to a boil and simmer approx. 3-4 minutes. Until
       berries begin to burst. With potato masher, crush berries lightly. Place berry mixture in a bowl to cool.
3.    Fold berry mixture into the whipped cream and serve in wine glass or decorative bowl. 

For Information on cooking classes…  Olivelle
(406) 522-9100
2855 N 19th Ave Ste K, Bozeman, Mt 59718

Behind the Design

I love transforming a space, taking it from one place to another, then breaking it all down.  Its really like a private piece of art, something that is temporary, enjoyed in the moment and then only lives in the memory of those who experienced it.  For our 2014 launch party, we were lucky enough to be able to transform A Twisted Root Salon for the evening.  It’s a great space, big and open and industrial feeling and I wanted to embrace that but I also wanted it to have an intimate feel at the same time.  We started by emptying the entire space….product, styling stations, beverage area…everything.   We photography every step of the tear-down so we can put everything back where it belongs.  Here's a little tip…Lighting is essential to design! I used hundreds of candles to create an intimate feel and to “bring the space down” while washing the walls with radiant orchid lights to keep the open industrial feel  that makes the space so special.  We used stacks of vintage cafeteria trays to create a colorful and layered display area for our catering.  I love repurposing items and even better if its vintage or quirky.   I kept our entrance simple but cool, literally!  I framed the entrance with two 400 pound ice blocks lit from behind.  As the ice melted, the fracture lines inside spread and changed creating a dynamic piece of natural art.  When I host an event, I always want it to be welcoming and bountiful.  Our event partners outdid themselves this year with amazing spreads.  Our catered hors devours to the dessert spreads,  were beautiful to look at and the flavor notes were spot on!  Guests were raving throughout the night.    And the next day, we were in early to tear it all down and rebuild the salon…leaving just the memory of a wonderful evening filled with friends, food, fun and laughter.

Thanks to everyone who came out. Without you its just an empty room, no matter how beautiful.  We are looking forward to the next time!

Event Design, Styling, Lighting: Katalin Green Events
Photography: Paul Bellinger Photography
Catering:  Food for Thought
Macarons: Crooked Tree Coffee & Cakes
Desserts: Sweet Pea Bakery
Dessert Table: Whipped
Music ~ DJ: Joe's DJ Service
Live Music: Mark Blumling & Tanner Kemp
Rentals: Montana Party Rentals
Space: A Twisted Root Salon

Special Thanks to my Team
Right and Left Hand: Brett and Lily
Bartender: Brendan
Red Carpet Photos: Hunter Green
Abbi at Twisted Root for the space (and more!)