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Dining
EATING MISSOULA: Dinner is place to learn about French wine
What I know about French wines, you can put in a thimble. It’s why finding drinkable wines in Paris this past summer was the greatest frustration.
Nov 20, 2009 | 6:30 am | Loading…
EATING MISSOULA: Sustainable plan to feed world’s hungry breeds interest locally
The onslaught of holiday catalogs that fill my mailbox daily is growing exponentially. From clothing, to gadgets, to foodie gift items, the frivolousness of offerings is astounding.
Nov 15, 2009 | 5:15 am | Loading…
EATING MISSOULA: Silk Road inspires appetizer quest
When news hit the street that the restaurant-savvy Risho clan had plans to open a new tapas-style restaurant, the prospect of enjoying good ethnic food once more became a reality.
Nov 08, 2009 | 2:00 am | Loading…
Wineries tout carbon footprint in marketing
Rodney Strong Wine Estates announced last month that it is now "carbon neutral." The Sonoma County winery joins several in California, South America and New Zealand that, through conservation and investment in clean energy (by buying carbon credits), have reduced their carbon emissions en…
Nov 06, 2009 | 7:00 am | Loading…
EATING MISSOULA: Quest for buffalo cheese
I couldn't get the picture out of my head: strapping ex-footballer-turned-culinarian Gordon Ramsay leap-frogging his muscular body onto the back of an African cape buffalo in Scotland. The episode of "The F Word" filmed last year for BBC America featured Ramsay and friends making Scotland…
Oct 30, 2009 | 6:40 am | Loading…
KNOW YOUR VINO: Wine to tip your hat to
"Partners ... saddle up, live life, enjoy!" That is the motto for the Masked Rider wines of the famous Franzia wine family.
Oct 30, 2009 | 6:30 am | Loading…
KNOW YOUR VINO: Wine fest to benefit GSA
It's the social event of the year: local and national wineries and winemakers presenting wine of every vintage and variety imaginable, Missoula chefs offering all kinds of food, and a colorful backdrop of Montana art created by local artists. It is the Western Montana Wine Festival and it…
Oct 23, 2009 | 8:10 am | Loading…
EATING MISSOULA: Spring roll a fall home run
Come October, I'm usually knee deep in food and wine at the at the Resort at Paws Up's annual Master Chefs fete. But this year, the Blackfoot Valley resort targeted other regions for journalistic coverage.
Oct 23, 2009 | 8:10 am | Loading…
KNOW YOUR VINO: Master Tuscan winemaker to host special tasting in Missoula
A vertical wine tasting is the technical tasting of one specific wine from a producer across several vintage years. There is nothing quite like a vertical tasting to truly experience and understand the collaborative effort required by the winemaker, Mother Nature and Father Time. It also …
Oct 15, 2009 | 8:25 am | Loading…
EATING MISSOULA: Top different kind of pie with Asian pears
Who knew Montana would get an arctic blast just scant weeks after 90-degree heat scorched the land? Local growers were hoping forecasts were wrong, but last week a single, frigid, 13-degree night ferociously killed off any hope of a longer growing season.
Oct 15, 2009 | 8:25 am | Loading…
EATING MISSOULA: Get a load – or more – of these apples
In Montana, there's no such thing as "an apple a day" - unless of course you count the waxy Red Delicious varieties crowding produce trays in local supermarkets. Here, it's more like three apples a day - for a limited time - since the picking season in local orchards falls somewhere betwe…
Oct 11, 2009 | 9:15 am | Loading…
New marshmallows are more than plain vanilla
BERKELEY, Calif. - If you're still using plain old vanilla marshmallows at your campfire or in your cocoa, you're out of touch.
Oct 09, 2009 | 7:50 am | Loading…
EATING MISSOULA: Spice up canning with pickled beets
One early evening a month ago, my husband walked through the door with arms full of jars. All shapes and sizes, they contained long French green beans, baby dill pickles and the most beautiful aubergine-hued jar of chunky beets.
Oct 04, 2009 | 2:30 am | Loading…
EATING MISSOULA: On Saturdays, no tastier place to be than tailgates
In the elbow bend of road that curves around the northeast side of Washington-Grizzly Stadium sits parking lot "T." It easily could have been assigned the letter emblematic of words such as "tempting" or "tasty." But on Saturdays, when it's a Montana Grizzlies home game, lot "T" stands as…
Sep 27, 2009 | 5:30 am | Loading…
KNOW YOUR VINO: Like namesake, California’s Klinker Brick wines distinctive and prized
Originally discarded because they were discolored or distorted, klinker bricks were rediscovered sometime around 1920 by Craftsmen architects. They turned out to be usable, distinctive and quite charming in architectural detailing. The term "klinker" comes from the sound that the bricks w…
Sep 25, 2009 | 8:05 am | Loading…
EATING MISSOULA: Local peaches retain flavor in tart tatin
It's been 35 years since I first read Roald Dahl's "James and the Giant Peach." Yet, in those passing years, I have not forgotten the imagery of James stumbling, and spilling the tiny sack of green glowing crystals onto the ground around a once-barren fruit tree, which then became a giant…
Sep 20, 2009 | 1:45 am | Loading…
EATING MISSOULA: Heirloom heaven
At $2 a pound, I recently stumbled on a "find," the supermodel of beefsteak tomatoes.
Sep 05, 2009 | 7:40 am | Loading…
Carnivorous cocktails put meat in your glass
ALEXANDRIA, Va. - First you cook the bacon, remove the fat and tear it into pieces. It sounds like the start of a nice breakfast, but it's actually the first part of mixologist Adam Seger's Baconcello recipe. The next step is steeping the bacon in vodka for 72 hours.
Aug 27, 2009 | 1:45 pm | Loading…
EATING MISSOULA: Local fruit fresh from the vine
Harley Hettick always says "The best fertilizer is a farmer's footsteps."
Aug 27, 2009 | 12:30 pm | Loading…
Forget chic wine glasses, go for the jars
Wine snobs love to obsess over glassware, a fussy and pretentious habit that has bred an industry of designer glasses intended to enhance the drinking of one grape varietal or another.
Aug 21, 2009 | 1:15 pm | Loading…
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