June in Big Sky averages about 40 degrees. Good thing I thought Papa Wilkes was kidding when he said this was the case a week before. The rafting, ziplining, mountain goats and food made up for it, though. If the meat is so good, wouldn’t the rest be overshadowed? Not in the least. Much of the produce from Montana is grown and served locally, with a few exceptions.
Summer is a great time for roasted asparagus and seared tomatoes that were served as sides to many of our dishes. For one of my pre-dinner salads, I tasted the watermelon salad at the Carabiner Lounge. Very simple, but very full-flavored. Cubed watermelon with slices of thin red onion, basil and mint were drizzled with a light lemony vinaigrette and dashed with salt and pepper. Freshness was the key here.
Watermelon is might be known as one of the most common summer fruits, but with a few extra touches on hand, this one can be made in seconds when it’s too hot outside to cook. That wasn’t necessarily the case with the light snow showers we were in, but I’m not really a believer in letting a few degrees get in the way of a seasonal sensation.
Carabiner Lounge
Big Sky Resort, Big Sky, Montana
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