Feast 2017 by Independent Publishing

Missoula Independent

Feast 2017

photo by Cathrine L. Walters

The secret ingredients Restaurant listings Chefs at home Freezer food Perfect pie crusts

Feast 2017

Missoula Independent

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PUBLISHER Matt Gibson GENERAL MANAGER Andy Sutcliffe EDITOR Brad Tyer PRODUCTION DIRECTOR Joe Weston BOOKKEEPER Ruth Anderson DIRECTOR OF SPECIAL PROJECTS Christie Magill ARTS EDITOR Erika Fredrickson CALENDAR EDITOR Charley Macorn STAFF REPORTERS Kate Whittle, Alex Sakariassen, Derek Brouwer COPY EDITOR Gaaby Patterson

ART DIRECTOR Kou Moua GRAPHIC DESIGNER Charles Wybierala CIRCULATION ASSISTANT MANAGER Ryan Springer ADVERTISING REPRESENTATIVES Steven Kirst, Robin Bernard, Beau Wurster MARKETING COORDINATOR Ariel LaVenture CLASSIFIED SALES REPRESENTATIVE Jessica Fuerst FRONT DESK Lorie Rustvold CONTRIBUTORS Scott Renshaw, Nick Davis, Matthew Frank, Molly Laich, Dan Brooks, Rob Rusignola, Chris La Tray, Sarah Aswell, Migizi Pensoneau, April Youpee-Roll

Street address: 317 S. Orange St. Missoula, MT 59801

Missoula Independent

Feast 2017

Phone: 406-543-6609

Web: missoulanews.com

photo by Amy Donovan

Missoula Independent

Feast 2017

t’s easy to be distracted by size when eating in Montana. Many restaurants serve massive cuts of meat, heaping portions of local greens and Big Gulp-like goblets of award-winning craft beer. It’s as if the portions need to live up to Big Sky Country’s expansive reputation. But when it comes to creating some of Missoula’s most outstanding culinary creations, it’s often the little things that rise to the top—the

spice rubbed into that ribeye, the dressing lightly poured over the salad or the specific hop chosen for your brew. We focused on a few of Missoula’s favorite eating establishments to identify five examples of how a small touch makes a big difference. As an added bonus—and to drive home the point that bigger doesn’t always mean better—each of these dishes will set you back less than $10

Masala Feast 2017

Missoula Independent

Salted caramelized honey at Caffè Dolce Chef Adam Cooke is relatively new to Caffè Dolce, but he’s familiar to western Montana foodies. The Hellgate High graduate has served as the executive chef at Paws Up and, earlier, in the same position at Rock Creek Cattle Company in Deer Lodge. When working as the executive chef at Blackberry Farm in Tennessee from 2005 to 2010, he earned the title of grand chef from Relais & Chateaux and was named one of Mother Nature Network’s 40 Chefs Under 40. Now back in Missoula, Cooke is bringing his expertise to Dolce’s classic Italian menu. While flush with artisanal smaller plates, sourdough pizzas and fresh-made pasta dishes (Dolce notably makes all of its own pasta), it’s a dish under the unassuming “on toast” section that caught our eye. The $8 plate features mozzarella and fennel salad on a toasted baguette, drizzled with salted caramelized honey. It’s a simple dish save for that last, plate-licking-worthy part. The ever-so-subtle honey soaks into the mozzarella and cuts through the fennel, providing a sweet aftertaste that tempts diners to ask for a second round. Caffè Dolce’s neighborhood location serves breakfast, lunch and dinner at 500 Brooks St. The toast is available from the dinner menu.

Bang bang sauce at Masala Indian food is known for its complex flavors and mix-and-match combinations of curries and spices. Likewise, at Missoula’s Masala, the Indian dishes feature so many components it’s hard to pick just one thing to talk about. Even the desserts, created by Jenny Fawcett, feature unexpected twists, in which classic European-style sweets are embellished with saffron, chili and other spices. Caffè Dolce

photo by Amy Donovan

Masala 8

Missoula Independent

photo by Amy Donovan

Feast 2017

But one of the most consistently popular items at the restaurant is the homemade bang bang sauce. It’s a chutney with what seems like the creamy texture and cool temperature of a cucumber sauce, but is, instead, infused with biting hot peppers. Owner Theo Smith experimented with combinations of different chili characteristics to give the sauce a balance of heat and cool tanginess. Mix it with any dish on the menu, from pork curries to saag paneer, and you’ll find that it adds an extra—and, frankly, addictive—dimension to an already rich blend of flavors. Masala serves lunch and dinner at 206 W. Main St. The bang bang sauce is available all day.

MisSOULa’ss MisSOULa’

BEST B&G

Beets at Drum Coffee

Fact: The Indy newsroom has fielded at least three calls from Drum Coffee fans imploring one of the paper’s food columnists to write about a somewhat strange-sounding yet oddly pleasing menu offering. When baker Justin Willis hears about this sort of grassroots support, he isn’t surprised. “Wheat-free items don’t usually sell well at a bakery,” he says, “but we get close to selling this out almost every day. It’s become a favorite.” “This” is a chocolate beet torte. Yes, beets. As in, the purple root vegetable. But a slice of this surprising vegan torte doesn’t just deliver beets. Without giving up the recipe, Willis adds that the frosting is made from an avocado puree and that almonds help bind the beets. He also uses fresh espresso to help impart a rich flavor that’s not nearly as sweet as one might expect from a chocolate torte. “This is definitely more on the savory side,” he says. The word most use to describe the dish is “earthy,” thanks to all those healthy ingredients. But rest assured there’s just enough chocolate (and espresso) to earn its name—and give it a following beyond those only looking for a decent wheat-free, vegan option. Drum Coffee is open at 600 South Ave. W. Tuesdays through Fridays from 7 a.m. to 4 p.m., Saturdays from 8 a.m. to 4 p.m. and Sundays 8 a.m. to 3 p.m. The chocolate beet torte, which costs $3 a slice, is available almost daily. Tia’s Big Sky is open at 1016 W. Broadway St. Monday through Saturday from 11 a.m. to 8:30 p.m.

Drum Coffee

photo by Amy Donovan

Breakfast served all day!

1025 Arthur Ave. 406.540.4209 Feast 2017

LiquidPlanetGrille Missoula Independent

Tia’s Big Sky

photo by Kate Whittle

Pickled onions at Tia’s Big Sky At Tia’s Big Sky there isn’t a single dish on the menu that doesn’t include pickled onions—and that’s a good thing. The new restaurant (formerly a food truck) features tamales, tacos and rotisserie chicken with a few different sides. The mix of savory and slightly sweet south-of-the-border ingredients offer a lot for the palate, but the contrast of onions makes every bite that much better. “It’s a zippy, tart flavor that sharpens all the rest of the flavors,” says coowner Kim West. 10

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West says the key is in finding the highest quality, deepest red onions possible. The taste of onion and vinegar is not overwhelming in this case— there’s just enough brightness to perk you up but not make you pucker. The translucent pink garnish is also appealing to the eye. “Beauty is a part of the plate,” West says. “They’re a treat for all the senses.” Tia’s Big Sky is open at 1016 W. Broadway St. Monday through Saturday from 11 a.m. to 8:30 p.m.

photography by Lynn Donaldson

Farofa at Five on Black Five on Black proudly proclaims its fastcasual menu offers 70,560 different ways to combine its fresh Brazilian offerings into one bowl. As long as one of those options includes a sprinkling of farofa, you’re doing it right. Farofa (pronounced “far-oh-fuh”) is toasted cassave flour that imparts a salty and smokey flavor to the dish. The traditional Brazilian spice is one of the five toppings available on every Five on Black combo, and it’s diverse enough to complement everything from your regular-size bowl of white rice and chicken with collard greens and spicy coconut sauce to your small bowl of crisp greens and tilapia with black beans and mango barbecue sauce. The best part of your bowl? Even the bigger one only costs $7.95. Five on Black has two Missoula locations–325 N. Higgins Ave. and 3850 S. Reserve St.–open daily from 11 a.m. to 9 p.m. The downtown location is closed on Sundays.

Missoula Independent

Five on Black

Feast 2017

photo by Cathrine L. Walters

DISH Bagels On Broadway 223 West Broadway (across from courthouse) 728-8900 • bagelsonbroadway.com Featuring over 25 sandwich selections, 20 bagel varieties, & 20 cream cheese spreads. Also a wide selection of homemade soups, salads and desserts. Gourmet coffee and espresso drinks, fruit smoothies, and frappes. Ample seating; free wi-fi. Free downtown delivery (weekdays) with $10.00 min. order. Call ahead to have your order ready for you! Open 7 days a week. Voted one of the top 20 bagel shops in the country by internet survey. $-$$ Bayern Brewing 1507 Montana St. • 721-1482 bayernbrewery.com Opened in September 2015, the Edelweiss Bistro is serving delicious, traditional German food to accompany our award-winning German-style beers. The Bistro is located upstairs at Bayern Brewing just off of Russell Street at 1507 Montana St. Hours of operation: Monday through Saturday during regular Tasting Room hours (11am - 8 pm). Biga Pizza 241 W. Main Street 728-2579 • bigapizza.com Biga Pizza offers a modern, downtown dining environment combined with traditional brick oven pizza, calzones, salads, sandwiches, specials and

Sushi and Authentic Japanese e Cuisine CHIRASHIZUSHI

desserts. All dough is made using a “biga” (pronounced bee-ga) which is a time-honored Italian method of bread making. Biga Pizza uses local products, the freshest produce as well as artisan meats and cheeses. Featuring seasonal menus. Lunch and dinner, Mon-Sat. Beer & Wine available. $-$$ Burns Street Bistro 1500 Burns St. • 543-0719 burnsstbistro.com We cook the freshest local ingredients as a matter of pride. Our relationship with local farmers, ranchers and other businesses allows us to bring quality, scratch cooking and fresh-brewed Black Coffee Roasting Co. coffee and espresso to Missoula’s Historic Westside neighborhood. Handmade breads & pastries, soups, salads & sandwiches change with the seasons, but our commitment to delicious food does not. Check out our new menu. Mon-Fri 7am - 2pm. Sat/Sun Brunch 9am - 2pm. $-$$ Butterfly Herbs 232 N. Higgins 728-8780 Celebrating 44 years of great coffees and teas. Truly the “essence of Missoula.” Offering fresh coffees, teas (Evening in Missoula), bulk spices and botanicals, fine toiletries & gifts. Our cafe features homemade soups, fresh salads, and coffee ice cream specialties. In the heart of historic downtown, we are Missoula’s first and favorite Espresso Bar. Open 7 Days. $

EXPERIE EXPERIENCE NCE

THE BE BEST ST

FOOD & WINE IN THE VALLEY

A beautiful arrangement g of assorted d seafood f db bedded dd d on seasoned sushi rice.

SUSUKINO STYLE RAM RAMEN Pork belly, bellyy, corn, and b butter iin a miso base.

SushiMissoula.com facebook.com/SushiMissoula

406-549-7979

LUNCH

DINNER

Mon-Sat: 11:30am–3 3pm

Sun - Th: 5–9pm Fri & Sat: 5pm-9:30pm

403 North Higgins • Missoula, MT MT, T, 59802

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Feast 2017

777-7090 777-7090 205 Main St St Stevensville Stevensville Mt. 59870 59870 Tuesdays-Saturdays Tuesdays-Saturdays 5-9pm Sundays-5-8pm Sundays-5-8pm Closed Mond Monday ay www.cateredtable.com www.cateredtable.com

DISH Doc’s Gourmet Sandwiches 214 N. Higgins Ave. 542-7414 • docsgourmet.com Doc’s is an extremely popular gathering spot for diners who appreciate the great ambiance, personal service and generous sandwiches made with the freshest ingredients. Whether you’re heading out for a power lunch, meeting friends or family or just grabbing a quick takeout, Doc’s is always an excellent choice. Delivery in the greater Missoula area. We also offer custom catering...everything from gourmet appetizers to all of our menu items! $-$$ Dog & Bicycle Cafe 875 Wyoming 829-9663 We're open and serving drinks from our espresso bar, bakery items, soups and salads. Find us in the NEW Old Sawmill District at 875 Wyoming. Open 7 days a week from 6 am to 4 pm.$-$$

Finn & Porter 100 Madison St 728-3100 • finnandporter.com We offer a truly authentic Missoula, MT experience. Situated next to the University of Montana, Finn & Porter has the best view in town overlooking the

Clark Fork river - this Missoula gem has been a consistent mainstay of Missoula’s dining and social scene for over 15 years. Award winning martinis and fresh oysters accompany a Montana centered menu. Our Happy Hour runs Monday-Friday 4pm-6pm.Located inside the DoubleTree Hotel. $$-$$$ Good Food Store 1600 South 3rd West 541-FOOD (3663) goodfoodstore.com The GFS Deli features made-to-order sandwiches, Fire Deck pizza & calzones, rice & noodle wok bowls, an award-winning salad bar, an olive & antipasto bar and a self-serve hot bar offering a variety of housemade breakfast, lunch and dinner entrées. A seasonally changing selection of deli salads and rotisserie-roasted chickens are also available. Locally roasted coffee/espresso drinks and an extensive fresh juice and smoothie menu complement bakery goods from the GFS ovens and Missoula’s favorite bakeries. Indoor and patio seating. Open every day 7am-10pm $-$$

$…Under $5 $-$$…$5-$15 $$-$$$…$15 & Over

EAT HEALTHY | BE ACTIVE FUEL YOUR BODY FOR THE NEXT ADVENTURE

LOCAL. FRESH. SUSTAINABLE. LOCALLY GROWN & RAISED PRODUCE & MEATS LUNCH & DINNER SPECIALS OPEN DAILY 406-317-1829 ROMAINESSALADS.COM 3075 N. RESERVE SUITE N GRANT CREEK TOWN CENTER Feast 2017

Missoula Independent

DISH Hob Nob on Higgins 531 S. Higgins 541-4622 • hobnobonhiggins.com Come visit our friendly staff & experience Missoula’s best little breakfast & lunch spot. All our food is made from scratch, we feature homemade corn beef hash, sourdough pancakes, sandwiches, salads, espresso & desserts. MC/V $-$$

337 W. Main St. Hamilton, MT • 406.363.4552

The Iron Griz 515 South Ave. E. 406-728-5106 • irongriz.com Located at the base of Mt. Sentinel in the UM Golf Course Clubhouse, the Iron Griz proudly serves delicious, affordable, local foods. Montana food producers, partnering with the UM Farm to College Program, supply our kitchen with the freshest, highest quality meats, produce, locally brewed beer and wines. $-$$ James Bar 127 W Alder St • 721-8158 jamesbarmontana.com As a bar, we are a people that enjoy cold beer, fine whiskey, and tequila spirits with no umbrellas; music played at a volume that fills our hearts; and wine pours that are far from bashful. We enjoy our food full-flavored and local (when we can get it that way) and prepared with skill, while keeping it approachable and unique. We like good stories, friends, laughter, and giving and receiving “pleases” and “thank yous” because, as George Costanza would say, “we are trying to have a society here.” $$ Loose Caboose 5 drive-up locations loosecaboosemissoula.com The iconic red Cabooses have been serving Missoula Latte’s on the go for 22 years. A full menu of espresso drinks, toddy, tea, chai, frappes, and baked goods. Five drive up locations and a stand at the seasonal Clark Fork Market. $ Market on Front 201 E. Front St. marketonfront.com The Market on Front is more than a market with a restaurant. It is an energetic marketplace which offers an epicurean experience to excite the senses. It is also an energetic, vibrant marketplace creating an opportunity to taste and take home the products of artisans who create excellent products at awesome prices. This community centered specialty food destination features gourmet yet traditional prepared foods, sandwiches, salads, specialty cheeses, charcuterie, local brews, wines an espresso and so much more! Mon-Sat: 7am-9pm. Sun: 8am-7pm. $-$$

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DISH Masala 406-926-6444 206 W. Main masalamt.com We feature Indian cuisine with and eye on emerging world flavors offering local, organic, and made-from-scratch menus. Enjoy our casual atmosphere with quick service. Need catering or elegant deserts for you special occasion? We’d love to help. Beer and wine available. $$ Missoula Senior Center 705 S. Higgins Ave. (on the hip strip) 543-7154 themissoulaseniorcenter.org Did you know the Missoula Senior Center serves delicious hearty lunches every week day for only $4 for those on the Nutrition Program, $5 for U of M Students with a valid student ID and $6 for all others. Children under 10 eat free. Join us from 11:30 - 12:30 M-F for delicious food and great conversation. $ The Mustard Seed Asian Cafe Southgate Mall 542-7333 mustardseedweb.com Contemporary Asian fusion cuisine. Original recipes and fresh ingredients combine the best of Japanese, Chinese, Polynesian, and Southeast Asian influences. Full menu available at the bar. Award winning desserts made fresh daily , local and regional micro brews, fine wines & signature cocktails. Vegetarian and Gluten free menu available. Takeout & delivery. $$-$$$ Orange Street Food Farm 701 South Orange St. 406-543-3188 orangestreetfoodfarm.com We know food!!! Voted number one in all kinds of ways. Fried chicken, fresh meat, great produce, vegan, gluten free, all natural, a HUGE beer and wine selection, and ROCKIN’ music. What deal will you find today? $-$$$ Plonk 322 N Higgins 926-1791 plonkwine.com Plonk is an excursion into the world of fine wine, food, cocktails, service and atmosphere. With an environment designed to engage the senses, the downtown establishment blends quality and creativity in an all-encompassing dining experience. Described as an urban hot spot dropped into the heart of the Missoula Valley and lifestyle, Plonk embodies metropolitan personalities driven by Montana passions. $$-$$$

$…Under $5 $-$$…$5-$15 $$-$$$…$15 & Over Feast 2017

Missoula Independent

DISH Rattlesnake Market & Cafe 2501 Rattlesnake Dr. 926-3202 Missoula’s neighborhood destination. Known as a coffee shop, weekend breakfast stop, cafe, and local market, we serve those living and visiting in the Rattlesnake neighborhood. Featuring great coffee, locally created baked goods, thoughtfully prepared food made from scratch, and an extensive selection of craft beer and hand-selected wines. $-$$ Red Bird 111 N. Higgins • 549-2906 redbirdrestaurant.com A hidden culinary treasure nestled in the historic Florence Building. The wine bar offers casual dining with over 25 wines by the glass & an extensive beer menu with live music on Mondays. The restaurant offers intimate evening dining showcasing local ingredients, transforming them into edible artwork. Wine Bar: Mon-Sat 510-ish; Restaurant: Tue-Sat 5-9-ishj. $$-$$$ Red’s Bar Home of “Dead Pecker Row” DPR Inc. 127 Ryman • 728-9881 redsbar.net Red’s has a huge sports memorabilia collection including the largest football helmet collection in the state as well as two full service bars, 14 High-Def TVs, keno-poker games, an Official Montana Lottery Terminal to accommodate our patrons. Come on down, support your favorite team. Have a good time with your friends, family, & acquaintances at Red’s Bar, Missoula’s Sport’s Bar since 1952. $-$$ Romaines 3075 N. Reserve Suite N 317-1829 romainessalads.com Romaines is a Certified Green Restaurant ® dedicated to making environmentally sustainable choices in all operations. We serve salads, sandwiches, and soups made from locally grown and raised produce and meats. The menu also includes vegan, vegetarian, and gluten free options, providing something for everyone on the menu. Locally brewed beers are on tap as well as regional wines pairing well with salads and sandwiches. $-$$ Rumour 1855 Stephens Ave. 549-7575 • rumourrestaurant.com We believe in celebrating the extraordinary flavors of Montana using local product whenever it’s available. We offer innovative vegetarian, vegan, gluten-free, meat & seafood dishes that pair beautifully with one of our amazing handcrafted cocktails, regional micro-brews, 29 wines on tap or choose a bottle from our extensive wine list. At Rumour, you’ll get more than a great culinary experience…You’ll get the perfect night out. Open daily: restaurant at 4.00pm, casino at noon

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DISH The Stone of Accord 4951 N. Reserve St. 830-3210 thestoneofaccord.com Serving Award Winning Breakfast, Lunch, and Dinners 7 days a week! All of your favorite Irish classics, plus a daily selection of Chef’s specialties. A fully stocked bar, wine and liquor store and the Emerald Casino make The Stone of Accord the perfect place for an enjoyable meal. 11:00am-10:00pm. $$-$$$ Sushi Hana 403 N. Higgins 549-7979 SushiMissoula.com Montana’s Original Sushi Bar. We Offer the Best Sushi and Japanese Cuisine in Town. Casual atmosphere. Plenty of options for nonsushi eaters including daily special items you won’t find anywhere else. $1 Specials Mon & Wed. Lunch Mon–Sat; Dinner Daily. Sake, Beer, & Wine. Visit SushiMissoula.com for full menu. $$-$$$ bitterroot BITTERROOT Bitter Root Brewing 101 Marcus St., Hamilton 363-7468 • bitterrootbrewing.com Bitter Root Brewing is open 7 days a week serving delicious microbrews and tasty hand-crafted food. Live music EVERY Thursday and Saturday from 6-8:30pm. Check out our website or find us on Facebook for upcoming events, menus, and other information. Cheers! $-$$ The Catered Table 205 Main St., Stevensville 777-7090 • cateredtable.com Casual fine dining at its best. Seafood, Steaks and Pasta are our specialty. Just 25 minutes from Hamilton or Missoula. Join us for an outstanding meal and enjoy a micro brew or glass of wine from our growing international selection. Family owned business where amazing food, great value, and presentation are the passion we bring to every plate. Try our Homemade desserts. 5pm-9pm Tue-Sat, Sun 5pm-8pm, Closed Monday’s except for reserved catered events. $$-$$$ River Rising Bakery 337 Main St., Hamilton 363-4552 • riverrisingbakery.com Hamilton’s finest bakery, deli, and espresso bar. Serving all-butter pastries, delicious and nutritious muffins, cream scones, and delectable desserts. Or choose from our selection of homemade soups, salads, and sandwiches found nowhere else. Open 6:30am-5:30pm Monday-Friday, 8:00am-4:00pm Saturday, 8:00am-2:00pm Sunday. Weekday local business lunch delivery available 9:00am-1:00pm. $-$$

$…Under $5 $-$$…$5-$15 $$-$$$…$15 & Over

Yo our Local Neeighborhood Deli

Sandwiches * Soups * Salads * Coffee * Pastries

* Ice Cream * Smoothies

3322 2106 Clements Rd Missoula, MT 406-721-3322 Just down from the giant cow! Feast 2017

Missoula Independent

Dan Brasington of Meagher Bar Rattlesnake Gardens

Feast 2017

Missoula Independent

Marquéz Ruiz of De La Calle

ooking, as plenty of chefs will tell you, is the most satisfying and fulfilling part of a food service gig. It’s everything else—unending rushes, rude customers, the crabby management, the endless cleanups—that can be a drag. So I wasn’t surprised when I talked to several local cooks and chefs about how they eat at home. Their shift might end, but their passion for food doesn’t.

Clam chowder and Christmas tamales When he’s not working a full-time job or slinging carne asada at his new taco cart, De La Calle, Marquéz Ruiz loves cooking for his wife and kids. 22

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“Just as an example, yesterday, it was a rainy, drizzly day, so I worked up a batch of clam chowder,” Ruiz says. “It’s all across the board. The cart is specifically geared toward Mexican food, and certainly my heart is there, but I also like to kinda mess with whatever.” As the holidays approach, Ruiz, who grew up in Texas, always looks forward to the Mexican tradition of Christmas tamales. He mixes up the filling with corn flour and a little lard and chicken stock, and stuffs it with shredded pork or chicken and a secret adobo sauce. “You don’t get to have that recipe,” he says.

Macaroni and dirty rice

Katie Pileggi serves as chef de cuisine at Paws Up Resort, where she has to come up with clever and engaging new menus almost daily to keep things interesting for guests like Gwyneth Paltrow and Leonardo DiCaprio. She works long hours, too—a typical shift might run from 9 a.m. to 8 p.m. After a shift, she doesn’t often feel like cooking for herself. “I get so sick of writing menus and looking at and tasting the fine dining stuff, when I get home I just want a bowl of macaroni,” Pileggi says. But she loves to bust out the stops when she cooks for her boyfriend or her family. She can’t remember a time when she’s ever had Christmas off, but she does usually get to join her family for Thanksgiving. She likes to bring a batch of dirty rice, a staple she learned while attending culinary school in New Orleans. “It’s pretty good. It’s not the healthiest of dishes,” she says. “It’s a combination of bell peppers, hot sausage, onions and cajun seasoning that you cook up together and serve hot.”

Katie Pileggi of Paws Up Resort

Feast 2017

Missoula Independent

All-day ravioli You could call Jim Anderson a kitchen manager at Scotty’s Table, but the restaurant isn’t real big on titles. “It’s kind of like, everybody does their own shit, and we get it done,” Anderson says. After working a dinner shift on a Friday or Saturday, Anderson readily admits that he eats “total garbage,” like three packages of Lunchables. But on his leisurely days off, Anderson likes to wake up and pick a home-cooking project to tackle for the whole day. “I woke up and said. “What will take me eight hours to make?,” he says. “I decided that mushroom-stuffed ravioli would be the best idea.” Hours later, he sat down to stuffed ravioli in a slow-braised meat sauce—something that wouldn’t be out of place on the Scotty’s menu.

Jim Anderson of Scotty’s Table

217 Ryman St 728-9881

www.redsbar.net MISSOULA’S SPORTS BAR SINCE 1952 Montana’s Largest Football Helmet Collection

KENO POKER ATM PAC12, SEC, BIG TEN Networks NFL Sunday Ticket ESPN College Extra

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Feast 2017

14 Hi-Def TVs Official Montana Lottery Terminal March Madness MLB Extra Innings NBA League Pass ESPN Full Court

DIY tofurky Meagher Bar’s menu offers Irish pub fare, heavy on the burgers, wings and Guinness- and Harp-battered onion rings. It may surprise some diners to learn that the chef back in the kitchen has been a vegetarian for most of his life. Dan Brasington says he’s not super strict about meat at work, where there’s no getting around the occasional tasting. “I’m like, 99 percent vegetarian,” he says. At home, he and his wife are raising their kids totally vegetarian, and veggies and pasta dishes are dinnertime staples. When it comes to

Bob Marshall of Biga Pizza

Pad thai and Grandma’s latkes Biga Pizza is famous for its decadent pies, topped with rich mascarpone and drizzles of olive oil and crispy slices of cured meats. But at home, chef Bob Marshall says his family’s focus is on fresh, light and mostly vegetarian meals, and he’ll typically take a backseat and let his wife, Cindy, do most of the cooking. They’ll sometimes invite the neighbors over for pad thai buffets, where they serve up rice noodles and set out bowls of toppings like tofu, chopped peanuts, cilantro and diced chicken. But there’s no changing one tradition—Hanukkah latkes. Marshall, who was raised Jewish, says he makes them the way his grandmother did by frying potato pancakes in oil and serving them with sour cream and applesauce. It’s a rich treat, and it leaves the house smelling like fried potatoes for days. “Everything in moderation,” he says.

Thanksgiving, Brasington is proud of his homemade version of tofurky. He mixes it up with tofu, gluten flour and seasonings, and the pseudo-turkey can be patted into a bird-like shape and roasted, steamed or boiled. “There are a lot of faux meats out there that are really not very good, and it takes a lot of time and effort to get those recipes down,” Brasington says. “The cool thing is, Tofurky’s outrageously expensive, and it costs like a dollar to make it.” Want to try out Brasington’s faux-meats yourself? Pro tip: Ask a Meagher Bar server for the vegetarian menu sometime.

photo by Amy Donovan

ou work hard (and play hard), and at the end of a long day you deserve not only a finely crafted drink, but also the best atmosphere in which to enjoy it. Settling on the right place can be a tough call considering all of western Montana’s exemplary—or just plain endearing—drinking establishments, but we’ve identified five that offer the right combination of good libations and equally solid vibe.

Plonk

photo by Green Door Photography

Plonk There are no bad seats at Plonk. Where you sit at this downtown restaurant and wine bar depends on your motive. The barstools are perfect for a solo cocktail with your favorite book. The pub tables provide for intimate meals and the long tables fit nicely for group dinners. In frostier months you can find the best seats in the back corner of the restaurant, where plush red and purple chairs and lamp lighting create an in-your-living room feel, except—bonus!—it’s nicer than your house and you don’t have to host. 28

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But as soon as the weather turns nice again, our recommendation is to head upstairs to the garden rooftop patio, where vines and string lights provide a dreamy, old-world atmosphere. Plonk’s house red is the best bang for your buck at $5 per glass, but if you’re feeling adventurous, ask your server for their list of cellar wines to find something more obscure. For sustenance, start the night off with the chef ’s cheese board. Just there for the dessert? Check out the fortified wine list for something sweet, like a cream sherry or Ruby port. Plonk is located at 322 N. Higgins Ave.

Montgomery Distillery Missoula’s first distillery—there are now two others, also located downtown—set a high bar for the local craft cocktail scene. Its awardwinning Whyte Lady Gin, newly released Sudden Wisdom Rye and smooth Quicksilver vodka create the backbone to a drink menu brimming with options. When in doubt, choose the classic gin martini or The Dude Abides (their outstanding version of a White Russian). While the classic barstools beckon those anxious to watch some of Missoula’s best mixologists ply their trade, we suggest turning toward what’s known as Caribou Corner. This front section of the tasting room offers comfy couches that look onto Front Street, and enough room to accommodate large parties. In fact, Montgomery Distillery will reserve the space for your next business meeting or social gathering if you contact them ahead of time (406-926-1725). Montgomery Distillery is located at 129 W. Front St.

Montgomery Distillery

photo by Cathrine L. Walters

Feast 2017

Missoula Independent

Lolo Peak Brewery

photo by Cathrine L. Walters

Lolo Peak Brewery There are no shortage of award-winning craft breweries in this neck of the woods, but few offer views of those actual woods like Lolo Peak Brewery. Head upstairs to the rustic taproom’s loft area for expansive views of the Sapphire Range, or sidle up to taps for an up-close view of the custom bone- and rock-encrusted bar top. (A quick historical note: If those wooden stools at the bar look familiar, it’s because you’ve probably sat on

Missoula Independent

Feast 2017

one before. The ones with the backs come from the old Jack Saloon.) To drink, ask for the popular BuffaloTrout Golden Ale or the hoppy 3 Needles IPA, two of the brewery’s flagships. To eat, the black-and-tan onion rings—fried in a batter combining 3 Needles and Old Toby Porter—are a favorite, as is the chicken drumstick sampler. Lolo Peak Brewery is located at 6201 Brewery Way, just off of Highway 93.

Rumour The Rumour cocktail menu is more than 30 pages long. Unless part of your night out involves a little light reading—and a tough choice between the, say, six pages of new world red wine options and two pages of whiskeys—jump straight to the specialty cocktails and point to the Spanish Gin and Tonic. This work of art comes in a snifter glass roughly the size of a fishbowl, and features Whyte Lady Gin from the aforementioned Montgomery Distillery, plus tonic, a cinnamon stick, cardamom pods, juniper berries, star anise, coriander seeds and a spiraled lime. Not only does it look beautiful, but this decorative G&T delivers a complex flavor that evolves the longer all those ingredients mingle. That last point is important, because it makes the Spanish Gin and Tonic the perfect drink to enjoy while sinking into one of Rumour’s lush leather chairs. You’ll want to sit back and take your time sipping this cocktail, indulging in everything Rumour has to offer. Rumour is located at 1855 Stephens Ave.

Charlie B’s

Craft brews, rooftop patios and extravagant cocktail menus are nice, but this is still Montana. Amenities matter less than the friend you’ll find behind the bar and the regulars you’ll meet in the next seat. Ambiance is measured more in history than seating or views. Every old-timer has their favorite blue-collar watering hole, from Al’s & Vic’s to the Town & Country, the Silver Dollar to the Oxford Saloon, but Charlie B’s has long been the standard bearer. The iconic establishment attracts an eclectic mix that changes over the course of the day—students at night, those who want to avoid students the rest of the time—and features a décor heavy on nostalgia rather than flat-screen TVs.

photo by Cathrine L. Walters

Sit at the bar, order a PBR and a shot of whiskey, and peruse the classic black-and-white Lee Nye photos or the original Jay Rummel prints. Keep it simple at Charlie’s. This bar has persevered over the years for doing the same. Charlie B’s is located at 428 N. Higgins Ave. The Indy celebrates western Montana watering holes every week with its Happiest Hour column. To recommend a bar, bartender or beverage for Happiest Hour, email editor@missoulanews.com.

great coffee, locally created baked goods, thoughtfully prepared food made from scratch, and an extensive selection of craft beer and hand-selected wines for you to take home. Your neighborhood destination

PLACE AN ORDER 406.926.3202

See our hours: rattlesnakemarket.com

VISIT OUR LOCATION 2501 Rattlesnake Dr. Missoula, MT 59802

Find us on facebook @rattlesnakemarketandcafe Feast 2017

Missoula Independent

Real Dirt

magine this: You’re on your way home from work, running late, and you’re starving. When you get home, you find your partner and daughter just as hungry—possibly even as hangry— as you are. Wracking your brain for what you can scramble together, feeling guilty about the prospect of takeout pizza for the second night in a row, the thought pops into your head. There’s the meal you made a month ago that’s in the freezer, ready to go. You are, in a moment, transformed into the best parent/provider possible, able to deliver a healthy meal in a single bound (or a single reheat, anyway). Here are a few recipes to bring you this good feeling—one for breakfast, one for lunch and one for dinner.

Carrot Cardamom Soup I love this soup. What’s even better: my 4-year-old loves it too. It is basically a bowl full of carrots and apples and homemade bone broth. Nutrients abound. My daughter has no idea. Mwah-ha-ha When I make and freeze soups, I often also make a mirepoix. This is a flavor base to many dishes, and it includes usually two parts onion, one part carrots and one part celery sautéed in a pan with your favorite cooking oil. (Butter is great, and bacon or duck fat also work.) Having some frozen mirepoix on hand in the winter months saves time— including on this dish. In fact, if you don’t want to make the full carrot cardamom soup, leave out the apples and cardamom from the recipe 34

Missoula Independent

Feast 2017

below to make something more like a curried carrot soup. Here’s an important note about freezing soup: Put it in a bag or Mason jar that’s the appropriate size for what you or your family will want in one sitting. I learned this lesson the hard way after once putting all my carrot cardamom soup in gallon-sized bags. Two things happened: One, the bags expanded and froze onto the freezer door, forcing me to break the bar to get the damn things out. It’s best to lay them out flat, let them freeze, and then stack them like library books. Second, I had to thaw the whole bag even though my family only needed about a third for dinner. That left us eating carrot soup for a week because I couldn’t bear to refreeze it. This recipe, inspired by Michelle Tam, is good—but it’s not that good. I use quart-sized bags now.

Ingredients

1 tablespoon coconut oil 2 large leeks, white and light green ends only, cleaned, trimmed and thinly sliced kosher salt 1½ pounds large carrots, peeled and cut into ½-inch coins ¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple 1 teaspoon minced fresh ginger ½ teaspoon ground cardamom 4 cups chicken stock or bone broth ½ cup full-fat coconut milk Freshly ground black pepper

Directions

Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes. Toss in the carrot, apple, ginger and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat. Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk. Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.

Feast 2017

Missoula Independent

Shepherd’s Pie

This recipe inspired by Elana’s Pantry is technically a cottage pie, because it is made with beef rather than lamb. But it sneaks extra veggies in the topping since it’s made of cauliflower. (Note: You can use potatoes instead, if you’d prefer.) You’ll also notice it has a mirepoix base—I’m telling you, keep this in your freezer. It’s a lifesaver. The last time I served this, we were hosting my 16-yearold niece. She is a pretty typical teenager, sweet enough to eat anything I put in front of her, but only enthusiastic about a few things. This she loved. She was seen later in the evening spooning up the faux mashed potatoes and eating them all by themselves. This makes a lot, so you could serve half and then freeze the other half.

Instructions

Ingredients

2 tablespoons olive oil 1 large onion, diced 1 pound turkey or pork bacon, cut into ½-inch slices 2 cups diced carrots 2 cups diced celery 1 pound organic grass-fed ground beef ½ teaspoon celtic sea salt 1 teaspoon ground black pepper ½ teaspoon smoked paprika 1 cup chicken broth 2 large heads cauliflower, trimmed, chopped and steamed until very soft

Missoula Independent

Feast 2017

Heat olive oil in a very large frying pan. Sauté onion for 15 minutes, until soft. Add bacon pieces to pan and sauté until cooked, about 10 minutes. Add carrots and celery to pan and sauté in bacon fat for 10 minutes, until soft. Add ground beef to pan and sauté until brown, just a few minutes. Season with salt, pepper and smoked paprika. Add chicken broth and cook down broth until 60 percent evaporated. Place cauliflower in food processor and puree with olive oil until smooth Pour ground beef mixture into a baking dish. Pour mashed cauliflower over beef mixture. Bake at 350 degrees for 30 minutes. Serve.

The Best of Missoula 2016

Appetizers Top Hat Lounge

Desserts Mustard Seed

Restaurant Pearl Café

Asian Food Mustard Seed

Doughnuts Rosauers

Restaurant Service The Red Bird

Bakery Bernice’s Bakery

Family-Friendly Restaurant Montana Club

Restaurant Wine List The Red Bird

Barbecue The Notorious P.I.G. Barista Sammy Rodriques, Liquid Planet Breakfast Paul’s Pancake Parlor Chef Walker Hunter & Ryan Smith, Burns St. Bistro

Food Cart/Truck El Cazador Taco Truck French Fries James Bar Ice Cream/ Frozen Yogurt Frozen Yogurt Liquor Store Grizzly Liquor

Brunch Burns St. Bistro

Mexican Food El Cazador

Budget Lunch Five on Black

Milkshake Uptown Diner

Burger Five Guys Burgers & Fries

New Restaurant Masala

Caterer Two Sisters Catering Coffee Black Coffee Roasting Company

Outdoor Dining Iron Horse Pizza Biga Pizza Pizza Delivery Bridge Pizza

Retail Beer Selection Orange Street Food Farm Retail Wine Selection Worden’s Market & Deli Romantic Dining Pearl Café Salad Good Food Store Sandwich Shop Doc’s Gourmet Sandwich Shop Seafood Sushi Hana Steak The Depot Supermarket Orange Street Food Farm Tea Butterfly Herbs Vegetarian Food Good Food Store

Coffee Hut Florence Coffee Company

Place to Eat Alone Five on Black

Waiter/Waitress Cheryl Nickey, Jakers Bar & Grill

Convenience Store Ole’s Country Store

Produce Good Food Store

Wings Desperado Sports Tavern

Delicatessen Tagliare Visit MissoulaNews.com for all Best of Missoula categories and winners. Feast 2017

Missoula Independent

Adult BYOB Cooking Classes Workshops, Workshops, Parties, Corporate Events Sushi & Dumplings mplings Handmade e Pasta A Taste of India New York rk Pizza Steakhouse khouse Tasty Thai sty Thai & more! more!

Seasonal Workshops Holiday/Summer Cooking Camps Birthday Parties Family Workshops Field Trips & Private Lessons Adult BYOB Events

Cooking Events for Ages 2-99 tastebudskitchen.com/missoula 406.616.2837 (BUDS) 131 East Main Street, Missoula 38

Missoula Independent

Feast 2017

Breakfast Cookies

Seriously. This recipe from The Kitchn is filled with carrots and lots of other yummy dried fruits. The only sweetener is maple syrup. The best part? They freeze beautifully. They are there for you when you are short on time and need breakfast—or if you need to help fill out a kid’s lunchbox.

Ingredients

1 cup whole wheat pastry flour 1 teaspoon baking powder 1 cup old-fashioned rolled oats 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves 1 /8 teaspoon ground nutmeg ½ teaspoon salt ½ cup pure maple syrup ½ cup coconut oil, melted enough to stir ½ cup shredded coconut 2 /3 cup shredded carrots (from 1 medium carrot) ½ cup walnuts, chopped ½ cup raisins

Directions

Preheat the oven to 375 degrees with the rack in the top third of the oven. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, oats, baking powder, spices and salt until well combined. In a separate bowl, whisk together the maple syrup and coconut oil. Mix until well combined. Stir in the coconut, carrots, walnuts and raisins.

Add the wet mixture to the dry mixture and stir until a dough is formed. Drop tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake the cookies, one baking sheet at a time, until the cookies are lightly browned on the bottom and top, 10 to 12 minutes. Repeat with baking the second sheet of cookies. Transfer the cookies to a wire rack and cool completely before enjoying. Genevieve Jessop Marsh is Garden City Harvest’s community outreach director and contributes to The Real Dirt, the nonprofit's blog. For more Dirt, visit gardencityharvest.org or read it monthly in the Independent.

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Feast 2017

Missoula Independent

Feast 2010

Missoula Independent

elp, I am going to declare it officially pie season. aaaaadddddaa I have no problem with store-bought piecrust, but it cannot be overstated that there is just nothing like a homemade piecrust. Whether you’re making potpie, empanadas or sweet fruit pie—and I’m going to cover recipes for all three—it’s cheaper and frankly more delicious to make piecrust at home. And if you have a food processor, it’s actually pretty darn easy. There are a few things to keep in mind when you make piecrust: 1. Have your ingredients totally measured and ready before you start mixing. There are only 4 ingredients in this recipe, including the ice water, so this shouldn’t be hard. The recipe moves quickly, so you’ll want to have everything right there. 2. The colder the better. The cardinal rule of piecrust making is the colder your butter and ice water, the flakier your crust will be when it bakes. I always keep the butter in the refrigerator until the moment I’m ready to use it, and I start icing down the water well in advance so it has a chance to get really chilly. 42

Missoula Independent

Feast 2017

3. A food processor is helpful but not required. Home cooks made flaky, buttery piecrusts for centuries before Cuisinart came to town. That said, if you can get your hands on a food processor, it sure makes piecrust making easy. 4. Handle your piecrust gently and quickly. Warm hands warm up the butter, and that is bad. Work fast and use a tender touch to keep this from happening. This recipe makes enough for two open pies or one pie with a top— and it’ll get you started for the following three dishes. If you’re as corny as I am, you might say it’s easy as pie.

Ingredients 2 cups all-purpose flour, plus more for rolling 2 sticks very cold unsalted butter, cut into cubes 1 large pinch salt 3-4 tablespoons ice water

Directions

Put the flour, butter and salt in a bowl of a food processor (or in a mixing bowl). Pulse until the mixture looks like coarse sand. If you’re working by hand, work the ingredients together until the mixture resembles coarse sand. Stream in the water with the machine running, 1 tablespoon at a time, just until the mixture comes together. For me, this usually means 3 to 4 tablespoons. Again, if you’re doing this by hand, work in the water 1 tablespoon at a time, until the mixture starts to stick together. Dump the dough onto a floured surface. With floured hands, pat it into a circle about 6 inches in diameter. Wrap the dough tightly in plastic wrap, and refrigerate for at least an hour. You may also freeze it for up to 2 months. When you’re ready to use it, defrost it in the fridge overnight. Once the dough has been refrigerated for at least an hour, it’s ready to be rolled, filled and baked.

Breakfast empanadas with bacon and sweet potato

These crisp little pockets of deliciousness are the perfect brunch item (though I like them for lunch and dinner as well). Filled with savory bacon, soft scrambled eggs and sweet potatoes, they’re an easy crowd-pleaser.

Ingredients

perfect piecrust 1 tablespoon distilled white vinegar

3 slices thick-cut bacon 2 cups spinach leaves 1 small onion, diced 1 small sweet potato, scrubbed and diced ¼ cup shredded sharp cheddar cheese salt and pepper to taste

Directions

Use a floured rolling pin to roll your perfect piecrust into a large circle, about ¼-inch thick. Use small bowls or large cups to cut 5- or 6-inch circles out of the dough. Place on wax or parchment paper until ready to use. You should have 6-8 circles. Heat a large ungreased frying pan over high heat. Cook bacon for 12 minutes on each side or until crisp. Drain on paper towels. Lower the heat to medium-high and cook the sweet potatoes and onions for 4-5 minutes, or until sweet potatoes begin to soften. Add spinach and 4 beaten eggs. Cook until eggs are set, stirring frequently. Crumble cooked bacon over mixture and stir in cheddar cheese. Scrape mixture into a bowl and allow to cool for 5 minutes. Once mixture has cooled, scoop 3-4 tablespoons of mixture onto each dough circle, and fold over, pinching to seal. Gently press a fork along the seam to create ridges along the edges. Combine the remaining lightly beaten egg with 2 tablespoons of water and use a pastry brush to lightly brush the empanadas with the egg wash. Transfer empanadas to the floured baking sheet and bake for 12-15 minutes, or until empanadas are golden brown and glossy.

Curried Vegetable Potpie

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Missoula Independent

Feast 2017

Normally I’m not much of a fan of potpies, but I was extremely pleased with how these turned out. I kept them vegetarian, and it only set me back about $12 to make enough for 4 people. You could add a few boneless, skinless chicken breasts to your shopping basket without breaking the bank. Just chop up the breasts and add them when you cook the vegetables.

Ingredients 2 russet potatoes, scrubbed and diced 1 tablespoon olive oil 4 cloves garlic, minced 1 onion, diced ½ teaspoon curry powder 1 teaspoon chili powder (more or less to taste) 3 fresh sage leaves, chopped 3 carrots, diced ½ cup frozen green peas ½ cup half-and-half salt and pepper to taste

Directions Preheat oven to 400 degrees. Get out 4 ovenproof bowls or ramekins. Alternately, if you are making one big potpie, get out one 8-inch pie pan. Boil the potatoes in a pot of lightly salted water for 10 minutes, or until a fork easily pierces through them. Drain and set aside. While your perfect piecrust refrigerates, heat olive oil in a large

frying pan over medium-high heat. Cook garlic, onions, spices and sage until fragrant, about 2-3 minutes. Add carrots, peas and cooked potatoes. Stir gently. Add half-and-half and 2 tablespoons of flour to the pan. Stir to combine. The vegetables should now be cooking in a fragrant, creamy sauce. Cook for 2-3 minutes, stirring occasionally. Season with salt and pepper to taste and remove from heat. Set aside. Divide refrigerated dough into 4 pieces and roll out on a floured surface into 4 circles that are roughly the size of your ovenproof bowls or ramekins. Roll dough into one 8-inch circle if you are making a single potpie. Divide the vegetable filling between your ovenproof bowls (or place in your pie pan). Drape dough over each bowl and cut a slit in the middle to allow air to escape. Beat egg together with 2 tablespoons of water and use a pastry brush to brush over the dough. Bake potpies for 25-30 minutes. Cool slightly before serving.

Feast 2017

Missoula Independent

Relax ~ Rebalance ~ Restore Yourself

Shana’s hana’s HS

Heart of Healingg H CranioSacral Therapy Energy Balancing

40 6.396.5788 406.396.5788 ShanasHear tOfHealing.com ShanasHeartOfHealing.com 127 N Higgins, #3 03, Mis soula MT #303, Missoula

SHANA DIETERLE, PT CST~D Diplomate of the Upledger Institute International

Grizzly Property Management

Goat cheese tart with berries and a black pepper crust

“Let us tend your den”

Creamy goat cheese, sweet strawberries, juicy blueberries and a buttery black pepper crust all bake together in this custardy tart, resulting in sweet bites of fruit intermingling with zesty bites of goat cheese and spicy black pepper.

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Ingredients Finalist

Finalist

perfect piecrust (but with a few generous pinches of black pepper) 1 8-oz log creamy goat cheese at room temperature 3 /4 cup half-and-half 2 eggs ½ cup strawberries, hulled and sliced ½ cup blueberries honey for garnish

Directions Preheat oven to 350 degrees. Lightly grease an 8-inch pie pan and set aside. Once your perfect piecrust has chilled, roll it out on a floured surface (or between 2 pieces of parchment) into a circle just slightly larger than the circumference of the pie pan. Carefully drape it over the pie pan, then press gently to create the shape of a piecrust, trimming away any excess. Prick all over with a fork, then bake the crust for 25 minutes. While the crust bakes, beat together the softened goat cheese, halfand-half, eggs and one generous pinch each of salt and pepper, until creamy and smooth. Set aside. Arrange half of the berries in the prebaked shell, then pour the goat cheese mixture over them. Scatter the remainder of the berries on top of the mixture and press gently to sink them into the custard. Top with a grind of black pepper. Bake for 35-40 minutes, until the custard sets and is brown in spots on top. Let cool for at least 15 minutes, then drizzle lightly with honey, slice into wedges and serve. BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor-in-chief, author of The BrokeAss Gourmet Cookbook and Pizza Dough:100 Delicious, Unexpected Recipes, and her column appears regularly in the Independent. 46

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Feast 2017

thee

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LOCATED IN THE UM GOLF COURSE CLUBHOUSE

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