Cutting-Edge Cuisine Pairs Up with Craft Beer

At Backslope Brewing, two families have teamed up for a culinary adventure in the gateway to Glacier Park

Mireille Farmhouse Ale

H.A. Brewing Co., Eureka

Morels, Three Ways

Although finding morels can sometimes be tricky, cooking with them is much easier

A Tea’s Voyage from India to Polson

Tipu’s Chai gains national following using a recipe passed down through generations

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