OUR SCRATCH KITCHEN

At Blue Mountain, we strive to make everything we can from scratch and use the least amount of processed food as possible. This starts with simple food items like barbeque sauces and salad dressings, then extends to our sausages, meats, cheeses and spices. If we aren't currently making it from scratch, we're working our way toward a signature scratch recipe. Whether we're crafting items like our wood-fired breads, homemade bacon, or scratch-made rootbeers, we strive to find the most original technique or recipe and begin from there.

Our commitment to scratch cuisine goes beyond the recipes and techniques and into the act of food production. From growing our own jalapeño and paprika peppers to making our own smoked and dried spices, or raising free-range bison on native Midwest prairie grasses, the more control we have over the food we serve and how it's raised, the more opportunities we have to make a truly special and unique experience.

THINK GLOBALLY,
COOK LOCALLY

When we source food ingredients for our restaurants at Blue Mountain Culinary Emporium, our motives reach beyond beautiful produce and fresh dairy products and into the lives of our neighbors who inhabit this regional agricultural community. At Blue Mountain, our goal is to build a food distribution chain that is locally based, sustainable, and environmentally responsible.

Although this seems like quite an undertaking, a simple discovery drove our initial interest: we found that carrots grown in Blue Mountain Farm’s rich organic soil are sweeter, crunchier, and more flavorful than those shipped from large industrial agribusiness operations on the West Coast or in Mexico. Now we’ve come to know the farmers who rely on our business and trust them to care about their land and the environment. And most importantly, our relationships with the local farmers reinforce the strength of our community and maintain our area’s diverse agricultural heritage.