Rainbow Trout, Three Ways

Rainbow trout is about as ubiquitous as bison on Montana menus

Pig & Olive’s Thai Steak Sandwich

Patrick and Molly Burns weave together influences from Cuba to Cleveland at Stumptown Marketplace

Headwall Double IPA

Tamarack Brewing Company, Lakeside and Missoula

Home Cooking at Echo Lake Café

By fostering a family-like atmosphere, Echo Lake Café has been a model of consistent quality

Kohlrabi, Three Ways

Three kohlrabi recipes from Three Forks Grille Head Chef Chris DiMaio

The Desoto Grill BLT

Chef Nate Wendt puts a new twist on an old favorite, the BLT

Winter at Noon Dunkel

Kalispell Brewing Company

Eggplant Three Ways

Eggplant parmesan and beyond

Farmhouse’s Garden Benny

Chef Gauge Rogers brings some southern flair to one of the valley’s newest culinary cornerstones

Original Glacier Ginger Beer

Glacier Ginger Brew, Whitefish

Blue-Collar Barbecue

Three decades after getting their start by feeding hungry aluminum workers and loggers, the Nite Owl and Back Room are proving they can thrive in any economy

What We Make: Flathead Lake Cheese

A local cheese company specializes in Montana Gouda

Hop’s Spring Brook Ranch Yak Burger

In downtown Kalispell, Chef Doug Day focuses on fine and fun American cuisine

Swimmer’s Itch Saison

Flathead Lake Brewing Company, Woods Bay, Bigfork and Missoula

Sushi that Satisfies and Sustains

Bigfork’s Saketome combines owner’s concern for healthy oceans with his dedication to high-quality Asian cuisine