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Taste of Montana
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French translation: La Provence Restaurant
La Provence restaurant brings France to Bigfork. The name La Provence conjures up images of sun-drenched lavender fields, historic sylvan villages and the fertile valleys of the French Riviera. |
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Fusion and flair at Q in Billings
During the planning stages of Q, owner Mike Schaer, Suzy Schaer's father, envisioned an establishment that embraced both traditional elements (so that it would fit in with historic downtown Billings) and modern elements (because he loves to travel and wanted to bring a bit of the big city to Billings). |
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Crayfish: Montana's other white meat
“These things are gross!” eighth-grader Emma Kuehne exclaimed as she methodically pulled the body parts off a crayfish.
Finally she hit pay dirt. The small portion of meat tucked under the crayfish’s tail was revealed after much deliberation. She swished the meat through melted butter and popped the flavorful portion into her mouth. |
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Growing Vegetables in Montana
The growing season in Montana varies from less than ninety frost free days to more than one hundred and fifty depending on your location. Even with such dramatic differences, there are a few tips for highly successful vegetable production when the weather can throw you curve balls. |
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Montana restaurants wild about organic greens
“Greens,” a term referring to a group of tender leafy green vegetables from different plant families, distinguish themselves by their more or less pungent bite and the abundant nutrients. A mound of these, mixed with fragrant, savory herbs give a glorious twist to each recipe. |
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Making bread together: a brewery and a bakery
Brewmaster Tim O’Leary pulls the draft and watches cold amber ale froth into a glass. Meanwhile, on the other side of the warehouse wall, head baker Leif Bjelland slides a fine blade across formed dough, scoring the spongy substance that will bake into a hearty loaf of bread. The businesses, Kettlehouse Brewing Company and Le Petit Outre, not only share this old green warehouse in Missoula, but also grain. Occasionally, in fact, they use the same batch of barley to create their beer and bread. |
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Taste of Montana: Marc Guizol brings his talent home
The gathering of people focuses intently as Chef Marc Guizol of La Provence prepares a butternut squash soup with mussels. He moves efficiently and effectively in the kitchen as he speaks to the group about the process of de-bearding the mussels. But he is not in his restaurant. Instead, he teaches and expertly prepares a meal in Gilman Woodworking’s new showroom. Sitting in the back of the showroom, owner and craftsman Jeff Gilman knows his work has succeeded. He strives to build the finest custom kitchens, so the fluid movements of a world-class chef in a workspace of his design are as rewarding as the flavors of the soup. |
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Italy comes to Bozeman at Sicilian bakery
Packages of chicory-coffee, Louisiana-style, peek from above the cupboard, while hand-made illustrations of New Orleans houses decorate a wall. The story of the “Mezzo Matto” bakery doesn’t begin in Bozeman in 2006. It began a long time ago in New Orleans with James Brocato & Sons Ice Cream Company. Brocato started his own business in the early 1900s in the “Little Italy” district of New Orleans. James Brocato’s grandfather came to New Orleans near the end of the 1800s on a sailing vessel from Palermo, Sicily and went to work; later, his grandson James came to New Orleans to permanently stay and turned a little-ice cream store into a business. In 1915, Brocato, helped by his father and uncle, started to take orders for Italian cakes, cookies, as well as the popular spumoni, cassata Siciliana and torroncino ice creams for parties, weddings, and other occasions, like the festival of St. Joseph, the saint Sicilians celebrate the most. Stephanie Martinez is the fourth generation of her family to own a bakery. |
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Mission Mountain Winery brings fine Pinot to Montana
At the annual harvest of the grapes at Mission Mountain Winery, help
comes mainly from neighbors and friends.
On Wednesday, fourth-generation Rollins resident Wendy Nelson removed a
clump of blue-black grapes from a withering vine and dropped them in a
plastic bucket during the winery's annual harvest.
Just off in the distance behind her, sailboats at the Dayton Yacht
Harbor bobbed on Flathead Lake and Canada geese sounded their honkers on
final approach to the water. |
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