Recipes by Brian Scotti-Belli | Photography by Greg Lindstrom

Pineapple Beef Curry Serves four

1 Tbsp. vegetable oil
3 Tbsp. green curry paste (less if you want less spicy)
1 lb. sirloin, cut into thin ¼ inch strips
1/2 lb. green beans, cut in half crosswise
1/2 cup red bell pepper, diced
2 cups fresh pineapple, diced
1 cup coconut milk
1 1/2 cup chicken broth
1/2 cup basil leaves, torn
3 green onions, minced
3 garlic cloves, minced
Zest from one lime

In a large skillet or wok, heat oil over medium heat, add curry paste and cook, stirring until fragrant for 45 seconds. Add steak, garlic and green onions, and brown, about 3 minutes. Add green beans, red bell pepper and pineapple, and cook for about 2 minutes. Add broth and lime zest, then coconut milk, and bring to a boil. Reduce to a rapid simmer until green beans are tender, about 8 minutes. Serve over jasmine rice or your favorite type of pasta. Top with fresh basil and sriracha.


Pineapple-Ginger Mojito

2 oz. Appleton Rum
Splash of house ginger simple syrup
Fresh grilled pineapple
Fill with soda water

Muddle mint, lime and pineapple in a Collins glass until leaves break and fruit is bruised. Add rum and simple syrup. Fill glass with ice, and then fill with soda water. Garnish with a sprig of mint and a slice of grilled pineapple.


Pineapple Ceviche Serves six

1 1/2 cup lime juice (roughly 10 limes)
1 orange, juiced
1 1/4 lbs. fresh halibut, diced 1 inch
1 cup cored fresh pineapple, cubed 1inch
1 cup cherry tomatoes, quartered
1 habanero, seeded and minced
1 1/2 red onion, finely diced
1/3 cup cilantro, roughly chopped
2 Tbsp. extra virgin olive oil
1/2 Tbsp. sriracha
Salt and pepper to taste

Squeeze lime and orange through a sieve over a large glass bowl. Add halibut and gently stir to combine (fish should be completely covered in juice.) Cover with plastic wrap and refrigerate for four hours. Drain fish and discard marinade. Return fish to bowl. Add pineapple, tomato, habanero, red onion, cilantro and olive oil. Season to taste with salt and pepper, and squeeze one lime into bowl and toss. Serve with tortilla chips.

Brian Scotti-Belli grew up in the restaurant business. When he was in high school, he began as a dishwasher at his parents’ pizzeria, and later he began learning recipes beside close family friends/chefs from Italy and his mother and father in their restaurants. Brian’s passion for cooking continued as he expanded his horizons and worked for Wolfgang Puck in Las Vegas, where he managed the restaurant Spago and learned alongside some of the greatest chefs in the world. Brian decided to settle in Kalispell eight years ago. He and his wife opened 406 Bar & Grill in March of 2015. It is a tapas-style restaurant and bar, which paves the way for Brian to utilize his self-taught creativity and pursue his passion for cooking.