What brings people together? The answer is ultimately the same as it has been since the beginning of time: good food in good company.
Imagine a long communal table set with extraordinary dishes that have been expertly curated and paired with fine wines, to be shared with new and old friends alike.
An evening set aside for the sole purpose of focusing on the meal and the company, including the chefs behind the magic, weaves an intimate, robust connection between people who love food and those who create it.
The Gallatin Valley has a history of providing singular culinary experiences through local restaurants, showcasing visiting guest chefs and sommeliers. These special feasts—whether considered pop-up dinners, temporary restaurants, supper clubs, or underground events—bring us some of the best food our region has to offer.
While each establishment featured here has its own style and presentation for its unparalleled dinners, they all have one thing in common: a desire to provide a welcoming space of connection, relaxation, and joy, where diners can savor a superior meal coupled with exceptional wines.
LA BRASSERIE
One of Bozeman’s few French restaurants, La Brasserie offers a quarterly dinner series called Dîner des Amis (“Dinner with Friends”). Owner and chef Aloys Scheer is passionate about bringing an original sense of cuisine to the community, using classic French techniques executed by guest chefs. “We’re more than a French bistro,” Scheer says. “We deliver distinctive cultural events by providing a sense of place. I love partnering with local farmers and ranchers; each new partnership is a chance for us to play with different ingredients. We can get innovative, which makes each dinner a fresh experience.” Sommeliers at Dîner des Amis are on hand to explain the terroir, regionality, and why the wines selected are the perfect pairing for each dish. “By bringing in guest chefs from all over the country, we give them a platform that diners in Bozeman would otherwise not get to experience,” Scheer says.
La Brasserie owner Aloys Scheer (top left) recently hosted guest chef Stefani De Palma (top right), who in 2024 led Team USA at the Bocuse d’Or Americas culinary competition and secured gold in the Americas selection round, earning the U.S. a spot in the Bocuse d’Or world finals in Lyon, France.
J.W. HEIST STEAKHOUSE
J.W. Heist has developed a reputation as one of Bozeman’s finest steakhouses, and its growing series of intimate wine dinners has become a celebrated part of the local dining scene. In early 2024, Heist hosted The Mascot, a Harlan Estate label that wine director Jen White describes as “the best of Napa Valley.” Guests enjoyed a thoughtfully coursed menu by Executive Chef Eric Devault and the rare opportunity to learn directly from Mollie Maisch, The Mascot’s director. Soon after, Heidi and Ted Lemon of Littorai Wines on the Sonoma Coast joined diners for a memorable night that highlighted their biodynamic approach and showcased Devault’s ability to craft pairings that elevate every pour. White brought in Lemon due to his stature as “a prominent figure who set the standards for biodynamic winemaking.” In addition to these types of special events, patrons can enjoy Heist’s annual Opus One wine dinner, which highlights a three-course meal by Devault and wine pairings by Opus One’s Master Sommelier Chris Blanchard. “This event evolves every year, and we love having the opportunity to push our typical boundaries by exploring perfectly executed food pairings with sophisticated Opus One wines,” says Elaine Nabors, Heist’s concierge and director of marketing. Blanchard brings everyone together as he explains the nuances of each wine, from tasting to terroir. Together, these occasions reflect Heist’s commitment to fostering exceptional, one-night-only experiences that deepen Bozeman’s connection to world-class wine and cuisine.
GALLATIN RIVER LODGE
Gallatin River Lodge has been part of the local food community for over 20 years. Presenting several wine dinners annually, Food and Beverage Director and Resident Sommelier Nicholas Bromund works with Executive Chef Tray Mathis to create menus that are thoughtful, creative, and meticulously paired with specific wines. “Wine is the bridge to crafting a memorable experience,” Bromund says. “We know we can produce intimate, top-quality dinners for our guests, and we’re thrilled to be part of setting the standard for what wine dinners can be in Bozeman.” To that end, Bromund prioritizes bringing in the winemakers and vineyard owners wherever possible. “You get so much more of the story behind the wine that way,” adds General Manager Kathryn Bartlett. “That plays into the stories we’re telling here at the lodge.” For Mathis, these meals provide the opportunity to think outside the box and explore specific cuisines. “We’re able to put our own unique spin on it to create something truly special for our guests,” he says.
CARLISLE
A newcomer to the Bozeman food scene, Carlisle opened in February 2025 in the Element Hotel in downtown Bozeman. Executive Chef Daniel Liedle and Front of House Manager Kevin Erb kicked off 2025 with two specialized wine dinners and are planning many more for 2026, including a New Year’s Eve champagne dinner. Spurred by a common zeal for conversation over superior food and fine wines, Liedle and Erb are aiming to expand and elevate Carlisle’s selection of wines as paired with “the ingredients of Montana,” as Liedle puts it. “The wine dinners give us a chance to do something imaginative and novel,” he says. Guests can expect some of the best wines in the world while enjoying Montana- and Pacific Northwest–focused cuisine in an inviting setting. “Our guests all tend to become friends by the end of the night at our wine dinners,” Erb says, “and we’re very excited to re-create that intimate and friendly atmosphere with each of our future events. We’re honored to be part of the growing local restaurant community.”
UPCOMING SPECIAL DINNERS
These pop-up dinners feature beautiful local ingredients, jovial company, and often an entire lifetime of expertise on the part of the people who provide sustenance for our community. It’s a creative opportunity for chefs, and foodies can celebrate homegrown flavors immersed in the fine-dining experience.
CARLISLE
A Champagne New Year’s Eve dinner creatively curated by the restaurant staff. Dec. 31, 2025
GALLATIN RIVER LODGE
grlodge.com/gallatin-river-lodge-cabinet-club
Moët & Chandon Champagne event for the lodge’s Cabinet Wine Club members. Blind tasting with master educator Steven Fear with an emphasis on Champagne followed by a three-course dinner. Jan. 17, 2026
Three-course wine dinner featuring wines from Twelve Stones Winery in California’s Santa Cruz Mountains, with winery owners Karen and Affie Munshi. March 20, 2026
HUMMINGBIRD’S KITCHEN
Chinese cuisine pop-up dinners prepared by Chef Linda Huang. Jan. 8, 9, 14, 15; Feb. 12, 13, 19, 20; March 5, 6, 12, 13
M BY THE ALINEA GROUP
bigskyresort.com/dining/m-by-the-alinea-group
Chef Grant Achatz, recipient of numerous accolades, including multiple Michelin stars, presents a seasonal tasting menu and à la carte dining experience. Reservations are available now for this fourmonth restaurant residency at Big Sky Resort’s Mountain Village. Dec. 2025–March 2026
SHAN
@eatshan
Appia Trattoria pop-up featuring Chef Paolo Vitaletti from Bangkok, Thailand, joins Chef Jarrett Wrisley of Shan to cook dishes from The Roads to Rome: A Cookbook, their cookbook co-written about Appia. Early March
Michelin-star Chef Chalee Kader will be cooking dishes from his restaurants Wana Yook and 100 Mahaseth in Bangkok, Thailand. Date to be announced
