Have you ever imagined eating one delicious appetizer and entrée after another until you're ready to burst? Well, here's your chance.

The 13th Art Beats Chefs Tour, May 20, is sponsored by the Pan Handler and Mountain West Bank and is your chance to sample a selection of different appetizers and entrées prepared by four top chefs in four of the Helena Valley's most beautiful homes.

Chefs Jacquie Bennett of the Barrister Bed and Breakfast, Jason Lehman of the Stonehouse Restaurant, Kathleen Moon from the Laughing Horse Lodge, and Kurt Anderson of the Montana Club will each be presenting three of their favorite appetizer recipes for attendees. The luncheon will held at the Red Fox Supper Club and be prepared by their head chef, Michael Bruce.

Each chef will be at a different home surrounding the Fox Ridge Golf Course. Joan and Steve Pallister, Leland and Sharon Smith, Tim and Denise Finn, and Carol and Roger Novotne will open their homes for tour participants.

"We sell out virtually every year," said tour spokesperson and organizer Mary Jo Fox. "It's because we search for the best chefs we can find in and outside of the area and it has really paid off for us."

Fox said there are approximately 120 tickets available this year at $45 each and can be purchased at the Pan Handler or Leslie's Hallmark at the Capital Hill Mall. All proceeds from the event go to the Helena Symphony, Grandstreet Theatre and the Holter Museum.

Tour participants will be divided into four groups. Each group will start at one of the four homes with one of the four chefs present to sample the already prepared foods. Some chefs will also demonstrate how to prepare some of the dishes. Each group will then move to another home and repeat the process. After visiting two homes, the groups will gather at the Fox Ridge Supper Club for a luncheon prepared by Chef Bruce. At the luncheon there will be a raffle and a "Marketplace" where homemade items and baked goods will be sold.

In addition to the appetizers and a chance to check out some beautiful homes, each tour participant will receive a cookbook containing the recipes they sampled that day as well as several others to try at home.

THE CHEFS

Jacquie Bennett/The Barrister Bed & Breakfast

Bennett is a self-taught cook who developed her skills while cooking at ranches throughout Montana.

Bennett's ranch cooking recipes mainly consisted of stews, casseroles, and other hearty meals that would stick to the ribs of the cowboys she fed.

Preparing meals for the guests of the Barrister for the past four years is a little different.

"Most of the meals I prepare now are not as heavy as what you'd make for a bunch of hungry ranch hands," Bennett said. "Also, presentation is more important here at the Barrister."

In addition to her B&B responsibilities, one of Bennett's favorite jobs is catering weddings and parties. She said she hopes to expand her catering duties in the future. Bennett also has already published a book of her recipes.

Bennett said she will demonstrate how to make specialty hors d'oeuvres in just a few minutes. Tour participants can expect to sample Crab Stuffed Artichoke Bottoms, Pesto Wedges and Baby Potatoes with Sour Cream and Caviar at Bennett's stop.

Kurt Anderson/Montana Club

A well-traveled chef who has trained and worked at some of the finest culinary establishments in the United States, Anderson said he has found a home in Helena and at the Montana Club where he works as a chef.

Anderson began his formal training in 1982 at the Vocational School in Missoula. He worked at the original Mustard Seed in Missoula and then traveled to Hyde Park, N.Y., to attend a two-year program at the prestigious Culinary Institute of America.

After graduating from the CIA, he worked at the Boston Ritz Carlton Hotel. It was in the Seattle area at a seafood restaurant named Ray's Boat House, however, where he developed much of his personal style as a chef.

"I enjoy cooking seafood the most," Anderson said. "I think that shows when we make our monthly seafood buffet (at the Montana Club). Also, the quality of fresh seafood we get from Montana Seafood and Ocean Beauty here in Helena help to make the buffet special."

For the Chefs Tour Anderson will prepare a Roast Pork Tenderloin with Apple Brandy Sauce; a Pear, Cranberry and Gingerbread Cake; Sea Scallops with Cilantro Grenolates and Lime Beurre Blanc; a Mushroom, Feta, Spinach and Bacon Dip; and Raspberry Mousse.

Jason Lehman/The Stonehouse Restaurant

After taking over the duties of executive administrator and head chef at the Stonehouse in February 2002, Jason Lehman re-established the Stonehouse as one of Helena's premier restaurants.

"I've been interested in the food industry my whole life," Lehman said. "I'm interested in all foods, but I closely study American-French cusine. I want the diner to have a food experience."

Certified as a Chef de Cusine by the American Culinary Federation Federation, Lehman said he collects the latest recipes from San Francisco, New York, Chicago and other restaurant capitals and then tailors them for Montana palates.

"I have an absolute passion to share what I can do for Montana," he said.

Kathleen Moon/Laughinghorse Lodge

Of the chefs participating in this year's event, the most recent entry into the cooking profession is Kathleen Moon. Moon has been the chef at Laughinghorse Lodge for the past four years.

"I started cooking professionally when we opened our business here (Swan Lake), but I've been eating out around the world for 20 years," she said.

In addition to being self-taught, Moon has relied on Bigfork chef Marc Griszol of the restaurant La Provence.

"Marc has received a Five Star rating and when I have a question or a problem, he's always been there with good advice," Moon said. "I try to bring a lot of ethnic influences into traditional Montana cooking. I don't deep fat fry. I either lightly saute or bake our foods and dishes."

Moon said her regular customers will request custom meals not on the menu, and she is happy to comply. Tour guests can look forward to sampling her Wehani Red Rice Porridge; French-style omlettes; a Mango Shrimp Quesadilla; and an Espresso Martini.

Michael Bruce/Fox Ridge Supper Club

Fox Ridge chef Michael Bruce received his basic course training in cooking from the International School of Culinary Arts in Houston and then attended advanced courses at the Culinary Institute of America.

Bruce said he began cooking at home as an 8-year-old and has been interested ever since. His first professional position was at a Four Star Louisiana Creole restaurant and later he worked at an exclusive private club in San Antonio where he created dishes for the likes of Leonardo Di Caprio, Tommy Lee Jones and the Bush family. He has been working as a chef at Fox Ridge for the past eight months and was named head chef in January.

"My training is classical French, which ties in real well with the Creole," Bruce said.

Bruce is responsible for the preparation of this year's Chefs Tour luncheon at Fox Ridge.

"I've got a few ideas," he said of what he might prepare for the event. "I like dishes that are very eclectic or non-traditional. I'm pretty sure what ever we prepare for lunch it'll include pastry."

Crab-Stuffed

Artichoke Bottoms

2 13.75-ounce can of artichoke bottoms (5-7 count)

2 tablespoons butter (softened)

½ teaspoon garlic powder

¾ cup crab meat (non-pasteurized)

¾ cup mozzarella cheese (shredded)

Preheat oven to 400 degrees.

Lightly spray a 13- by 9-by 2-inch baking dish with a vegetable cooking spray.

Drain liquid from artichoke bottoms. Spread a thin layer of butter in center of each artichoke bottom and sprinkle with garlic powder. Add approximately 1 tablespoon of crab meat in the center of each artichoke bottom, then spread mozzarella cheese over crab. Put artichokes in the baking dish. Place in oven at 375 degrees and bake approximately 15 minutes or until cheese melts. Remove from oven and serve warm. Serves 10-14.

-- Jacquie Bennett

Mushroom, Feta, Spinach, Bacon Dip with Crostini

8 oz bacon slices

1 cup chopped onion

1 10-ounce package chopped frozen spinach, thawed and squeezed dry

4 ounces feta cheese, crumbled

4 ounces cream cheese room temperature

¼ teaspoon dried, crushed red pepper

Cook bacon in a sauté pan until crisp. Cool and crumble bacon. Heat 2 teaspoons bacon fat and add chopped onion and sauté until tender. Transfer to a medium bowl and cool. Mix in bacon, spinach, feta cheese, cream cheese, and crushed red pepper. Season with salt and pepper. Chill and serve with crostini or crackers.

-- Kurt Anderson

Sauteed Portabellas

in Sage and Gorgonzola

2 large portabella mushrooms or 4 cups of button mushrooms

3 cloves garlic

Stick of sweet butter

2 tablespoons olive oil

Splash of dry, white wine

¼ teaspoon white pepper

Dash of sea salt

1 cup coarsely chopped fresh sage

2/3 cup crumbled gorgonzola cheese

½ cup course crumbled bread crumbs (dark over white)

Heat butter and olive oil in skillet and add garlic. Cook until soft but not golden. Add mushrooms and toss in pan to coat all sides. Continue to cook on medium heat, adding herbs, salt, and pepper. When garlic begins to brown, add cheese and bread crumbs and then toss over heat for one minute or until cheese begins to melt. Serve hot with sprig of fresh sage as garnish.

-- Kathleen Moon