Andy Blanton, Executive Chef and Owner
Café Kandahar, Whitefish, Montana
Andy Blanton’s culinary journey began while working as a dishwasher at the age of 15. The allure of cooking became apparent and his curiosity began to arise. Several years later he chose to catapult his career by enrolling in the Culinary Arts Institute of Louisiana in Baton Rouge where he earned an Associates Degree in Culinary Arts. This enabled him to return to his roots in Louisiana to explore the abundance of flavorful cuisine and learn the techniques and core foundations of all facets of food preparation. Andy became fascinated with the different styles and versatility of food and began to appreciate the happiness food brings to people, for both the chef who prepares it and the guest who enjoys it.
Andy’s first job as a professional cook, following several years at various Restaurants, was at Commanders Palace in New Orleans, recipient of the James Beard Award for “Most Outstanding Restaurant in 1996.” Here he learned depth within each dish, paying attention to details such as texture, mouth feel, presentation, eye appeal, and flavor, and how these elements combine for each and every plate. His passion continued to grow as did his excitement with the industry. Andy researched and educated himself about current trends, award winning chefs, and the finest examples of culinary cuisine. His next move was to Brigtsens, working under Frank Brigtsen, another James Beard Award winning Chef. While at Brigtsens, Andy was fortunate to also work with award winning chef Susan Spicer of Bayona and to fine tune his experience.
In the fall of 1999, Andy chose to move to Whitefish, Montana for a change of pace and scenery. His talents were quickly recognized and he became Executive Chef of Café Kandahar at Big Mountain Resort in 2000. After six years as Executive Chef, Andy purchased the restaurant in 2006.
Recently Chef Blanton has been featured in numerous publications on the local, regional, and national scale, notably Paula Deen, Wine Enthusiast, Travel and Leisure, and Sunset Magazines respectively. In addition, Andy has been nominated as a semi-finalist for the coveted James Beard Foundation Award for Best Chef in the Northwest.
Dave Zino, Executive Chef
National Cattlemen’s Beef Association
Dave Zino is the culinary spokesperson for the National Cattlemen’s Beef Association. An excellent public speaker and dynamic on-camera personality, Dave develops concepts and recipes for both the retail and food service industries. He has been a guest on the Food Network and public television’s Healthy Flavors of America program. Dave also travels the country giving presentations on beef to universities, culinary schools and industry groups. His writing has been featured in Food Product Design, Beef, Meat & Deli Retailer and Progressive Grocer magazines. In 2004 Culinology magazine chose Dave as their featured Chef.
Dave holds a Bachelor of Science degree from Illinois State University and has earned three culinary certifications from Kendall College and one from The Culinary Institute of America. He is a member of the Research Chef’s Association and the International Association of Culinary Professionals.
Steen Turner, Sous Chef
Café Kandahar, Whitefish, Montana
Steen Turner credits his parents Larry and Jeannette Turner for inspiring him to cook and garden at an early age. Raised in the small farming community of Malin in Southern Oregon near the California border, Steen grew up gardening and cooking with his parents as well as working with the family’s catering business. Upon graduation from high school Steen moved to Texas to attend Le Cordon Bleu Texas Culinary Academy in Austin, graduating in 2007. Steen’s internship was under the tutelage of Chef Andy Blanton of Café Kandahar in Whitefish, Montana. In 2009, Steen moved to Jacksonville, Oregon and became the Executive Chef of the McCully House and Garden Bistro, followed by a brief stint at Alex’s Restaurant in Ashland, Oregon. He has since returned to Cafe Kandahar where he continues to work as Sous Chef.
Marcella Tatarka, Chef, Owner
Beyond Basil Catering, Billings, Montana
Marcy is the owner of Beyond Basil Catering. Marcy is a graduate of nursing school and has been working as a registered nurse since 1980. Marcy and her husband Dan opened Beyond Basil Catering on a dare in 1994. They specialize in custom menus and superb service. Marcy enjoys creating dishes using new items, unique foods and fresh herbs and spices and all within the budget of the customer. Marcy received the highest honor by the Chefs and Cooks of Montana when she was named “Chef of the Year” for 2007.
Beyond Basil Catering caters events from the simplest of events to the most elaborate. Beyond Basil Catering can be seen preparing food at the Sturgis Motorcycle Rally for their corporate sponsors, Alice Cooper, Rob Zombie, Elton john, and at the wedding of your neighbor’s daughter, as well as, your company picnic. Beyond Basil travels through out Montana, Wyoming and South Dakota.
Marcy has been fortunate to have a close working experience with the Montana Beef Council. She has attended several conferences on Beef and the cattle industry. While at the Pasture to Plate conference sponsored by The Kansas Beef Council, Marcy was awarded first place in the appetizer division during the iron chef competition. Marcy enjoys speaking and doing presentations on beef, with the goal of bringing urban people back to the pasture.
Marcy is the President of Chefs and Cooks of Montana. Marcy completed her beginning level sommelier classes, and enjoys doing food and wine pairing presentations as well.
Most recently Marcy has started 2 new adventures. She went to Los Angeles, where she worked as a food stylist with Chef Jamie Oliver and The Food Revolution program. As well, Marcy has started The Monday Night Food Brigade. The Food Brigade is an ongoing series of cooking classes offered at Marcy’s shop, where she and her students travel the globe one plate at a time.
Turk Stovall
ORIgen Inc, Stovall Ranches
Beef and business are Turk’s passions and as chief executive officer for ORIgen, a beef genetic production and marketing company and managing partner of Stovall Ranches, he is able to combine the two. Turk sees opportunities and challenges in the world cattle market, new competitors and pride in the American product. Cattle operations are getting bigger and more specialized and Turk’s goal is improving the process to be better, more efficient and more profitable.
Turk grew up on a 70,000 acre cattle ranch south of Billings. He received a BS degree in Animal Science from MSU Bozeman, a Master of Science in animal science from Oklahoma State University, and an MBA from Purdue University. He is a member of the Montana Stockgrowers Association, National Cattlemen’s Beef Association and National Association of Animal Breeders. In 2010 he was named one of the top 10 industry leaders under 40 by Cattle Business Weekly.
Stovall sees the cattle industry progressing faster and presenting more new opportunities than ever before. “What seems to be new reproductive technologies today are going to get more mainstream,” he says. He sees the same progress in the cattle market, “Our export markets are going to make a full recovery with new opportunities.” Stovall sees these changes as challenges to take on in all aspects of his professional life. As the cattle industry changes, Stovall plans to be right in the middle of it. With his involvement in businesses like ORIgen, his head will stay on the progressive side of the business of cattle. With his family’s ranch he’ll keep his boots on the soil that grows Montana grass.
Andrew Kriss, Somelier & Dining Room Manager
Café Kandahar, Whitefish, Montana
Andrew Kriss has been working in restaurants for over eighteen years and has held every position from dishwasher to owner and everything in between. Andrew spent the first six years learning the importance of quality and consistency at the locally renowned Lincoln Del in Minneapolis. At Palimino career servers spend years mastering the lunch program before having the opportunity and privilege of becoming a dinner server or manager. Learning the corporate world of food was an eye opening experience and Andrew quickly moved up to dining room trainer then corporate trainer for Palimino’s expanding empire of new restaurants. Stints in Washington DC, Chicago, and an extended stay in Hawaii followed, where Andrew was able to further his knowledge and skill level. Andrew’s passion for food and wine lead him to the Wine Stewardship program with the International Sommelier Guild. After earning his second Certificate of Sommelier Accreditation Andrew opened his own restaurant, Invite, in Bigfork, MT. Invite was an exciting and welcome addition to one of America’s best small towns. When opportunity arose for Andrew to work with the best chef in the area, Andy Blanton, he sold his stake in Invite to his partner and in June of 2009 he joined the team at Café Kandahar as the Sommelier/Dining Room Manager.
Stella Fong
Stella Fong shares her personal love of food and wine through her cooking classes and wine seminars as well as through her writings in her Libations column for Magic Magazine and contributions to Yellowstone Valley Woman. In the summer of 2008, she received her Certified Wine Professional certification from the Culinary Institute of America. In the cooking arena, she has taught on the West Coast for cooking schools such as the Williams-Sonoma, Sur La Table, Macy’s Cellars, and Gelsons, and after school Enrichment programs for elementary and middle school children. In Billings, she has instructed at the Billings Depot, Wellness Center, Copper Colander and the YWCA.
Fong has featured local bounty through her efforts at the Good Earth Sunday Suppers and her participation to the first Field to Table dinner at Danly Farms in the summer of 2009 in collaboration with caterer Tom Nelson and Executive Shane Weigel.
Born in the San Francisco Bay Area and raised in a traditional Chinese family, Fong devises culinary creations that include a mixture of old and new. Her understanding of food for the consumer came from working at her father’s grocery store, Martin’s Market in Berkeley, California. Fong’s articles have appeared in Cooking Light magazine, the San Diego Union Tribune, and Fine Cooking magazine. More recently she has written for the Big Sky Journal, Distinctly Montana, and Montana Quarterly. She developed recipes for San Diego State University food services and the Kids Cooking Club. Fong judged for the International Association of Culinary Professionals cookbook awards, chairing the program in 2010 and 2011. She holds a Bachelor of Science degree in biochemistry from the University of California, Davis, and a general cooking certificate from the Culinary Institute of America. Fong has volunteered for the MSUB Wine and Food Festival for many years and chaired it in 2008 and 2009 with Susan Carlson.