By Evelyn Pyburn

On Memorial Day, Greycliff Mill celebrated their second year in business.

Located at Greycliff, Montana, just east of Big Timber, Greycliff Mill is something of an oasis for travelers along Interstate 90, offering a place to get a cup of coffee or a sandwich, stretch your legs, give the kids a chance to exercise, browse the wares in a unique shop featuring locally produced foods, crafts and art. It is also an opportunity to “get out of town” for an evening to enjoy a unique farm- to- table dinner.

Greycliff Mill is an extension of an 1800 acre farm that is owned by a group of individuals who have been operating it for the past 15 years. The roadside business features all-things Montana – from foods that are raised and prepared on the farm or on other farms and ranches in the area, as well as art and crafts produced by talented and skilled local artisans.

Assistant manager of Greycliff Mill, Daniel Saylor, explains that the pastries and breads featured in their restaurant are made from flour that is made from grain that is grown and milled at their own grist mill – a mill that was originally built in 1870 in upstate New York. It was disassembled piece by piece, and reassembled at Greycliff. Water from three scenic terraced ponds is used to turn the grist mill.

The ponds are part of the beautifully landscaped grounds that include a pavilion, gardens and grassy knolls that provide a great venue for events such as weddings or family reunions or civic celebrations. The setting sprawls beneath the towering cliffs that give the site its name.

According to Saylor, the cliffs are a former buffalo jump used by Native Americans.

Greycliff Mill has six cabins available for overnight visitors. Some are restored cabins moved from Roberts, Montana, and some are high end cabins in converted grain silos brought in from South Dakota.

There are no more plans to add additional buildings, but they do plan to expand the garden and park areas.

Everything on exhibit or for sale at Greycliff Mill is carefully selected, explained Saylor, to reflect the vision of its developers – “in keeping with rural Montana and a family environment they are trying to create.” Items from local farms or offered by local artisans are curated and thoughtfully selected to present whether it’s the beef or lamb served or the art featuring Montana wildlife and scenery,  taxidermy, basketry, leather work, iron work or wool work, or a wide array of gift items like locally-made soaps, jellies and jams.

Greycliff Mill has a cheese cave where they produce the cheese they serve and sell. They have gardens where they grow many of their own vegetables, while purchasing others from the gardens of neighbors or a greenhouse in Columbus. They also acquire their milk from local dairies.

Every other Saturday, a farm-to-table dinner, featuring several courses of various ethnic meals, are served to 60-80 guests. Reservations are required and a schedule of featured meals is available on the Greycliff Mill website.

Saylor said that it is surprising to see where the guests come from to partake of their special meals. About a fourth are from distant locations – from Washington to as far away as Florida. Apparently, guests in planning a trip visit the website take advantage of being able to include a visit to Greycliff Mill for a special meal.

The Greycliff compound includes several workshops, in which they plan to soon host local artists and instructors who will conduct scheduled classes on the how to make various craft items such as baskets, leather work, and other artistic skills.

Other features include horseback riding or a carriage ride or a special- planned chuck wagon group dinner complete with campfire back on the ranch.

Elisha Sherman is Manager of Greycliff Mill, which employs  six to ten people, with more to be hired as they head into the gardening season.

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