Catering to the rich, literally!

By SCOTT McMILLION Chronicle Staff Writer

Suzie Bowles and Laurie Rolsma work hard. During the week, the owners of Venus Catering feed lunch to the middle-schoolers at Headwaters Academy and provide dinner to a nearby fraternity house. They also cater special events.

But about half of their business comes from the nation’s financial elite, the passengers of private jets at Gallatin Field, along with their pilots and crews.

Unlike commercial jet travelers, those people don’t have to content themselves with a bag of peanuts or some stale crackers, thanks to the jolly ladies of Venus.

Standard fare includes platters of chilled lobster, scallops and shrimp, top-quality steaks, or sandwiches packed with crab salad, fresh avocadoes or Cajun turkey with a basil-pesto mayonnaise and Jarlsberg cheese.

The sandwiches cost $16 each, freshly built and delivered to the tarmac, and the two women are on call 24 hours a day, seven days a week, catering to discriminating tastes. Their ability to deliver quality food on short notice, and do it consistently, is what keeps them in business.

Read more here.

“Western Tradition” – The Home of Sally Uhlmann & Family

“One of the joys of building your own home is that if you pay attention, you
can get all the details right,” says Sally Uhlmann of Bozeman, Montana. Her
family’s home is a testament to that philosophy; from a custom fireplace built
to exacting specifications for displaying an oil painting to a living room
designed to accommodate a large heirloom rug, the traditionally-styled home is
classic and elegant, yet perfectly at home in its Western setting.

 

A Place for Everything

Behind the scenes, the Uhlmanns’ home is
outfitted with functional rooms and hidden
spaces that serve a variety of practical
purposes:

 

• A spacious laundry room—with a
  view  “We generate a lot of
  laundry, and since I spend a lot of time
  there it’s essential to me to have a
  beautiful room with a drop-dead gorgeous
  view,” Sally says.

 

Click here to read more in the July/August issue of Mountain Living Magazine