Wild Harvests

Flathead Valley chefs forage for fresh ingredients, picking mountainside meals for local menus

Huckleberry Gin Fizz

The gin fizz, made possible by the arrival of charged, or carbonated, water in the mid 1800s.

Uptown Hearth’s Cream Cheese and Fresh Berry Pastry with Cortado

Columbia Falls bakery serves up handcrafted baked goods and coffee

Butternut Squash, Three Ways

It's fall. Cook up some butternut squash.

Gourmet on Grand Drive

On the way into downtown Bigfork, a bistro serving imaginative cuisine and distinctive wines is quietly gaining a loyal following

Summer Lovin’ Agave Margarita

This agave drink from Spotted Bear Spirits brings a little liquid sunshine from the south to Montana patios

Fleur Bake Shop’s Canelè

Whitney Brien brings French flair and delectable baked goods to Whitefish

Tomatoes, Three Ways

The essential summer ingredient

Two Decades of Somers Bay Café

Popular family-run diner in downtown Somers celebrates 20th Anniversary

Tea Kettle Café’s Pu Pu Platter

Columbia Falls restaurant offers Asian fare with Hawaiian influences

Lumbersexual

This Great Northern Brewing Company scotch ale is overwhelmingly malty, rich and boozy

Cod, Three Ways

For tasty cod dishes all summer long

Bringing Asia to the Flathead

Inspired by his foreign travels, Bigfork chef Josh Auerhammer opens Koi Asian Bistro, serving authentic fare with imaginative twists

The Firebrand’s Roasted Beet Salad

Chef Erin Hamilton brings worldly flavors to Whitefish’s newest dining spot, the Firebrand Hotel

Goat Cheese, Three Ways

Do you need another reason to love goat cheese? How about three? These recipes make good use of your favorite cheese