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LIFESTYLE LETTER

OCTOBER 2021 PUBLISHER

Mike Tucker | MTucker@LifestylePubs.com EDITOR

Chelsea Lyn Agro | Chelsea.Agro@LifestylePubs.com

Food is a feeling. I REMEMBER THE FIRST (AND LAST) TIME I ATE AT THE NOMAD IN MANHATTAN, NEW YORK. It had a skyscraper tall ceiling with equally tall, blood-dark curtains, and the chairs in the cocktail area were wine-colored suede. I saw Will Smith walk past me and I watched baggage trolleys with gold handles come and go from the lobby. I felt like a fly on the wall, peering into the lush, richness of luxury dining and lodging—even the word lodging doesn't seem frivolous enough—even though I was sitting right there in the middle of it. I was with a tour guide of sorts—a friend of a friend who owned a bar in another borough—and it was my lucky night to dine at this Michelin-starred restaurant. I don't remember what I ordered but I do remember the waiter floating toward us with truffles enclosed in glass. At the time—I was 22 years old—I didn't even know what truffles were, or why they'd be presented this way. But flash back to my first weekend as a New York City resident at a local breakfast bistro, I was served a soft boiled egg in an egg cup with a spoon. After staring at this unusual (to me) combination of tools and food, I

MANAGING EDITOR

Erika Fredrickson | Erika.Fredrickson@LifestylePubs.com ACCO UNT MANAGERS

Marla Huggins | Marla.Huggins@LifestylePubs.com, Heather Cassidy | Heather.Cassidy@Lifestylepubs.com STAFF PHOTOGRAPHER

Erika Spaulding | InspiredByMontana@Gmail.com AD DESIGNER

Whitney Lockhart L AYO UT DESIGNER

Dani Moore CONTRIBUTING WRITERS

Erika Fredrickson, Shelby Humphreys, Amanda Krieg, Jill MH Taber CONTRIBUTING PHOTOGRAPHERS

Pinnacle Foods, Philosopher's Beef, Watson Children's Shelter

started peeling back the shell with my fingers and divvying up the egg on the small plate it came on, which was completely the wrong way to eat such a meal, little did I know. Back to the NoMad. I assume you know by now why it was my first and last time I ate at the NoMad—not because I wasn't absolutely enchanted by the experience but because the feeling I had wasn't confident like my courses. Which is when I learned that food is

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

a feeling, and feelings are important.

ART DIRECTOR Sara Minor

Now, flash forward to my first Montana steak and me knowing exactly where I was.

OPERATIONS DIRECTOR Janeane Thompson

The only marbling around was laced through the perfectly red, perfectly plump

AD MANAGER Chad Jensen

steak, and I had a knife with a wooden handle that looked like it survived a celebra-

REGIONAL SALES DIRECTOR Eric Williams

tory statehood meal back in our Treasure State's heyday, and I knew how to use it.

WEB APPLICATIONS Michael O’Connell

I could throw a stone and have it hit the ranch from which it came, and I remember eating my way right through this dining experience, much like someone slurping down oysters while the ocean mist freckles their face. And my point is this: feel it to the fullest, whatever your experience may be. Whether you're walking an orchard and picking apples, or high on a mountaintop pouring hot water into freeze-dried

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food, marvel at the perfect recipe you're in.

Chelsea Lyn Agro, Editor

ON THE COVER Boxcar Bistro serves a dining experience like no other.

PHOTOGRAPHY BY ERIKA SPAULDING 4

Missoula Valley Lifestyle | October 2021

CityLifestyle.com/MissoulaValley

Proverbs 3:5-6 Missoula Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Missoula Valley areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Missoula Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2021

FEATURES 12 A Meating of Minds Philosopher’s Beef matches conservation and agriculture to better ourselves and our lands.

18 All Aboard Boxcar Bistro is an exquisite indulgence.

32 Pack Your Palate Gourmet food for mountaintop moments.

32 18

42 Comfort Food Let autumn guide your senses.

DEPARTMENTS 4

Lifestyle Letter

Good Times

Around Town

Healthy Lifestyle

24 Giving Back 32 Culinary Creations 38 Food & Wine 40 Lifestyle Calendar 42 Parting Thoughts

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GOOD TIMES

45-Mile Trek into Bear Country: Bob Marshall Wilderness Our destination, the grand Chinese Wall. Our hands are stained purple from huckleberries that line the dusty trail. Three happy labradors lead the way and pack their own food in. We camp along the creekside and fly fish for brook trout. We swim in icy pools at the base of a waterfall. We nap in the hammock and wake to the sound of songbirds and crashing waters in warm sunlight. They say the best way to find yourself is to get lost. I now understand. PHOTOGRAPHY AND WORDS ERIKA SPAULDING

Missoula Valley Lifestyle | October 2021

AROUND TOWN

TURNER FARMS PUMPKIN PATCH

FIELD OF SCREAMS HAUNTING IN LOLO

In 2009, Turner Farms began collaborating

A quick trip into the Bitterroot Valley offers

with Hawthorne Elementary School and the fol-

a spooky night for the whole family. During the

lowing spring, the school sent their fourth grad-

daylight hours, kids of all ages can enjoy a wagon

ers to the farm where they prepped the pumpkin

ride around the farm, hay bales and slides to play

field by planting seeds and laying water lines. The

on, and a pl(hay)ground! There is also a mini corn

next year, as fifth graders, the students returned

maze. At nighttime, the corn maze takes a spooky

to Turner Farms and harvested the pumpkins,

turn as you traverse through fog-filled swamps,

set up the pumpkin patch for the public, and

graveyards, clown infested playgrounds, and pos-

they helped with small sales through October.

sibly get chased by an insane chainsaw man who

The Pumpkin Festival has become a popular fall

has been haunting the fields every Halloween

activity since its inception. During the festival

season. Visit FieldofScreamsMT.com for more

you'll get to enjoy apple pressing, self-guided

information on this notable event!

farm tours, animal petting, photo sessions by a local professional photographer, cornbox, a mini

PARTY AT WESTSIDE LANES!

farmers' market, pumpkin themed items, and,

Do you have an October birthday? Westside

behold, a chance to pick out a pumpkin grown

Lanes offers multiple birthday packages for party-

right at Turner Farms! Visit the Turner Farms

goers who want to bowl their way into a new year.

Facebook page for updates on this event.

Packages range from $53 to $104. Additional bowl-

GREEN BENCH APPLE PICKING

ers come at an additional charge. Bring the party and all the fixings or let them take care of the whole

Green Bench Orchard is Missoula's pick-it-

thing! Either way, Westside Lanes is ready to cele-

yourself orchard, and the apples are ripe for the

brate you! Visit MissoulaBowling.com to browse

picking! Visit this all organic orchard to bring

their party packages.

home Honeycrisp, Goodland, Goodmac, Kerr Crab, Liberty, Spartan, Wealthy, and Haralson, all of which are usually ripe until mid October. No need to bring your own bag. Prices are $10

for a 1/8 bushel (about 6 to 7 pounds) and $20

Would you like to get in touch with us? We would love

for a 1/4 bushel (about 13 to 14 pounds).Visit

to hear from you! Contact us at CityLifestyle.com/

GreenBenchOrchard.com to learn more or visit

MissoulaValley using the Get In Touch link and let us

them on Facebook for picking hours.

know what you think.

Missoula Valley Lifestyle | October 2021

A Single Momen t In Time

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A Single Moment taken of the Beauty of the Montana Outdoors

HEALTHY LIFESTYLE

a meating of minds

ARTICLE JILL MH TABER PHOTOGRAPHY PROVIDED BY PHILOSOPHER’S BEEF

PHILOSOPHER’S BEEF MATCHES CONSERVATION AND AGRICULTURE TO BETTER OURSELVES AND OUR LANDS

TO RUMBLE DOWN DIRT ROADS OR ACROSS

Neither Robert Keith nor Tom Groneberg were born

AN ABANDONED CHANNEL OF THE JEFFERSON

in Montana but as the saying goes, they got here as fast

RIVER IS TO BEHOLD A CORNER OF SOUTH-

as they could. Robert made his first trip west on a family

WEST MONTANA: TREES LINING THE BANKS OF

vacation to a dude ranch in Wyoming. A Chicago native,

A WINDING CREEK, WHITETAIL DEER GRAZING

Tom moved to Missoula for a creative writing program,

THE EDGE OF A HAYFIELD. Save for the solar panels

eventually working, managing, and owning ranches

powering a pivot irrigation system and other signs of

across Montana. In 2004, Robert founded the Beartooth

modern farm and ranch life, it’s not hard to imagine

Group, an investment collaborative focused on restoration,

the valley south of Three Forks just as Lewis and Clark

stewardship, and marketing of rural properties. Tom joined

saw it over 200 years ago.

Beartooth in 2020 as a ranch manager.

Missoula Valley Lifestyle | October 2021

“I was drawn here,” Robert explained. “My wife and I and our family were spending every vacation in Cody, Wyoming, on the family ranch. And I realized it’s not just where you’re drawn but can you make a career there, too?”

In 2019, Beartooth Group purchased a ranch near Willow Creek and

Robert worked in the world of finance and investments, living in New

embarked on several projects: restoring the creek and wetland areas,

York and Silicon Valley. The West, though, captured his heart. After their

planting wildlife-friendly crop plots, implementing intensive grazing

stay at the dude ranch, his family purchased a ranch in Cody.

practices to revive grazing areas, and educating the public on the coex-

A conservationist to the core, Robert felt strongly about the

istence of conservation and agriculture.

importance of protecting and preserving the environment but also in

“Cattle are a part of the whole,” Tom explained. “I look at those big,

finding a way to show people that agriculture, and especially cattle,

dry hillsides above the river and the best use is to have some critters

can be used as a tool to reach environment and conservation goals.

grazing that old dry grass.”

“The big picture of what we do is trying to solve a couple of problems,” Robert explained. “Some consumers don’t buy beef because

Throughout a lifetime in agriculture, Tom appreciates the value of creating a sustainable legacy.

of climate change worries. For some, it’s easy to knock on cattle for

“When people find out who I work with, they say, ‘Oh, you’re ranch flip-

being hard on the landscape. But we thought, ‘What if we can show

pers.’ But that doesn’t get to the heart of it,” Tom said. “The real changes

that cattle can have a positive impact, that we can do the reverse of

take years and years. We may not even see it in our lifetimes. But we still

those two things and actually help the landscape?’”

do it. Because it’s the right thing to do.”

CONTINUED >

CityLifestyle.com/MissoulaValley

HEALTHY LIFESTYLE (CONTINUED)

But we thought, ‘What if we can show that cattle can have a positive impact, that we can do the reverse of those two things and actually help the landscape? While restoration work may take decades, Robert and Tom also wanted to encourage people to “think before they eat” in

they worked with a local butcher to process the meat, packaging delicious cuts of steaks, burger, meat sticks, jerky, and bratwursts.

the here-and-now, thus the idea of “Philosopher’s Beef,” offering

Consumers loved it. People who’d been eating a vegetarian diet

local consumers an opportunity to buy carbon-neutral beef. They

came on board after learning the positive impacts cattle could have

purchased some yearling heifers from a ranch in central Montana

as part of regenerative agriculture.

and raised them on grass and spent brewer’s grains from a brewery in Bozeman.

“The really cool thing to think about is the terroir of this meat,” Tom explained. “There’s an aspect of climate and a story to this beef:

And they began to tell their story: cattle roaming river bottom pas-

how it was raised, how it was treated, and how it was harvested.

tures much as bison did 200 years ago, their hooves pounding in the

Hopefully, that story is felt when you sit down with your family and

seeds, fertilizing the earth as their grazing enhanced root systems

have a steak birthday dinner. We hope it is an experience you’re

and the landscape’s ability to sequester carbon. At harvest time,

grateful for, that this was all worth doing.” Find Philosopher’s Beef online at PhilosophersBeef.com.

Missoula Valley Lifestyle | October 2021

CityLifestyle.com/MissoulaValley

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I TE IS

ALL ABOARD

ULGENCE IND

ARTICLE ERIKA FREDRICKSON PHOTOGRAPHY ERIKA SPAULDING

Missoula Valley Lifestyle | October 2021

For that reason, the Wetherbees leave it all up to their chef, Jess Wrightson and restaurant manager, Ben Burda, along with a few other key staff. Leslie said Jess has a background in French-American cooking and since it is his favorite cuisine to cook, they went in that direction. Ben is an expert in wines and beers and ciders, and he’s paired each item on the menu with a suggested beverage. (For the burger? A malbec called Chatelet de Gaudou.) The feeling of being on the Orient Express is no accident. In WALKING INTO THE BOXCAR BISTRO FEELS A LOT LIKE

its early iteration, Boxcar was going to be in a much larger space

BEING TRANSPORTED BY TIME MACHINE ONTO THE ORIENT

and called the Sawmill Grille. But the smaller 45-seat space, revealed

EXPRESS. The entryway is cloaked in drapes hung on wrought-iron

other possibilities. Ben and Jess were walking back to the Old Sawmill

and populated with images of exotic animals on a midnight-blue

neighborhood one day for a meeting when they passed under the

background. Stepping around the entryway you encounter an inti-

railroad tracks and their conversation turned to Missoula history with

mate space full of antique chandeliers, swirling agate wallpaper, a

railroads. That’s when they came up with the name “Boxcar” and

tall wooden mirrored bar with shelves of spirits, and warm wooden

presented it to the staff.

chairs and rich burgundy leather bench seats accented with azure

“Everyone loved it,” Leslie said. “So we built the design around that.”

pillows. It’s opulent, but hidden, like a tucked-away gem. It’s cozy but

The elegant interiors are based on old dining cars from the early

also has an air of intrigue. And, just as importantly, it smells delicious.

days of the Orient Express. The long-distance passenger train

Boxcar opened in May of this year. It’s a French-cuisine restaurant

service was launched in 1883 by Compagnie Internationale des

on the street-level of Polleys Square, a set of high-end condos and

Wagons-Lits and, though it was, in reality, a standard international

ground-floor businesses located in the Old Sawmill District. The Old

railway service, it become romanticized—associated with luxury and

Sawmill District is one of Missoula’s newest neighborhoods and it’s

CONTINUED >

characterized by its combination of Europeanstyle architecture, brownstones, and warehouse flats. Boxcar is part of the mixed-use plan—a charming neighborhood restaurant (a true “bistro”) nestled among residential spaces. The menu is divided by First, Second, and Third courses—essentially, appetizers, entrees, and dessert—and everything on it looks simply perfect. Just a few examples: The first course

We wanted there to be some place where people who live here felt comfortable coming but also a place that all of Missoula could enjoy.

menu includes beef tartare and sardine rillettes. The second course boasts chicken chasseur, steak frites, and a Boxcar burger, which features roasted poblano, candied pancetta, and fried shallots. On the third course list: Crème brûlée and chocolate torte, among other sweet, rich items. There is also a cheese menu and a caviar menu. Leslie and Ed Wetherbee are the owners of Boxcar and developers of the Old Sawmill District. “We wanted there to be some place where people who live here felt comfortable coming but also a place that all of Missoula could enjoy,” Leslie said. “We wanted it to be intimate, unique, exquisite—a great experience all around.”

CityLifestyle.com/MissoulaValley

Boxcar Bistro

ALL ABOARD (CONTINUED)

All this luxury, but the prices are so affordable it is easy to do a doubletake with the menu. It’s still a fancier restaurant as far as Missoula restaurants go but it’s reasonable. The escargot is $7 and the sardine rillettes are $8. (The caviar is, in comparison, a splurge.) “If you were in France you would have the sardine rillettes and a glass of wine for lunch,” Ben said. It really would be enough for a light meal. But I want the second

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course. A Second Course meal can be shared by two with a couple first course items, Ben pointed out, and you still won’t break the bank. There is no up-selling at Boxcar. The point is to enjoy the food, which is just one example of how the Boxcar lacks pretension. Leslie said part of the concept of Boxcar was that it should feel like luxury at prices that are affordable

intrigue and worldly travelers meeting as strangers in storied and

to Missoula people working a steady job. And that goes for the

exciting places. The Express was the epitome of comfort and splen-

Dog & Bicycle, too, an airy, sunny, breakfast and lunch place the

dor during a time that was dangerous and unrefined. Its inaugural

Wetherbees also own, which shares the Boxcar’s kitchen and is

dinner menu featured oysters, turbot with green sauce, and chicken

located on the street side of Polleys Square. It serves breakfast

chasseur, among other delicacies.

burritos and an extravaganza of artisan grilled cheese sandwiches,

The Wetherbees hired designer Kelly Roessler of Intaglio to

among other things.

create the antique opulence and rich colors that provide the

It is advisable to make a reservation at the Boxcar but a few outdoor

feel of time travel and grandiosity. But the space is also a nod to

tables and the bar are open to walk-ins, first come, first served. Sitting

Missoula’s train history.

at the bar, it’s easy to get a sense of Ben’s deep connection to the

At the bar, Ben, the restaurant manager, laments there is no duck

place. At some restaurants it’s not clear that the people working there

for me to try today but there is so much to choose from, regardless.

have much investment or curiosity—and often, with little autonomy,

Limited supply of any item in this case just means the restaurant is

why would they? But Ben and Jess, along with others, have gotten to

particular about its ingredients and where they come from, which is

create an exquisite refuge for which they get to hand-pick and design

a good thing and only makes customers want to come back another

the details, and make it not just a meal but an experience.

day to try whatever is fresh.

“Our staff is very passionate about what they do,” Leslie said.

For a first course, I try the escargot (because you have to, right?),

“About the wine, the services, the food and the experience. We like to

which come perched in tiny pools of butter and are eaten with crispy

empower them and not micro-manage them. They are the experts.”

garlic rye bread. I also have the sardines, which come as luxurious

She smiled and laughed. “And we are the experts on eating the food.”

spread made with rich harissa oil and mixed with parsley to be put

CONTINUED >

on crostini. For the second course, I try the steelhead en pappiote, on the recommendation of Ben. He very firmly states that everything on the menu is deliberate, so it’s not like he recommends some things and not others. But the steelhead is a must. As the name implies, it is cooked in beautiful parchment paper, wrapped like a present, and Ben suggests opening it from the top (where there is already a slit cut) and eating it inside the paper. It feels fancy in a mid-19th century way. Inside is steelhead trout that is as flaky and moist as it gets, and mild and rich as salmon. It’s topped with fennel, perfectly done french green beans, and capers as red as Christmas.

Missoula Valley Lifestyle | October 2021

Our staff is very passionate about what they do. About the wine, the services, the food and the experience. We like to empower them and not micro-manage them. They are the experts.

CityLifestyle.com/MissoulaValley

ALL ABOARD (CONTINUED)

Missoula Valley Lifestyle | October 2021

CityLifestyle.com/MissoulaValley

GIVING BACK

W H AT ’ S ALL THE R AC K E T ?

FOR THE PAST DECADE, WATSON CHILDREN’S SHELTER HAS HELD THE TENNIS PRO AM

Missoula Valley Lifestyle | October 2021

ARTICLE SHELBY HUMPHREYS PHOTOGRAPHY ERIKA SPAULDING

IF YOU’RE A TENNIS ENTHUSIAST, THE EVENT OF

homeless children. There’s comfy chairs, reading

THE YEAR IS COMING UP. Pros from all over the world

nooks, a bedroom for each child, plus a full kitchen and

will be in town for the Watson Children’s Shelter Tennis

dining room where kids eat meals—family-style. With

Pro-Am Presented By: Wildfire Defense Systems, Inc.

each new arrival, the staff goes to work establishing a

and hosted by The PEAK Racquet Club. The four-day

sense of normalcy and predictability.

fundraiser and tournament matches pros with amateurs and all proceeds benefit Watson Children’s Shelter. The shelter’s story started in 1968 when founder Janice Joseph Watson retired from Target Range

“Individualized care is so important,” Emma said. “They’re attuned to each child’s needs. Whether it’s Krysta making a child’s favorite meal or Natalie who knows everyone’s favorite book.”

Elementary in Missoula and started Jack and Jill Nursery.

Staff strives to combine a nurturing environment

Back then, there weren’t emergency support services

and trauma-informed care with routine structure. This

for children suffering from traumatic circumstances,

combination has the power to create magical moments

so when families were in crisis, social workers brought

when a kid suddenly shines out of their shell.

children to Janice’s home as a temporary safe haven.

“Last summer, we took a group fishing trip,” Emma

Over time, she switched to emergency shelter care, and

recalled. “There were two very shy kids. Everyone made

Watson Children’s Shelter was born. Stories of Janice’s

poles out of sticks, string, and hooks but nobody was

creativity and generosity are legendary among shelter

catching any fish, except these two kids. Suddenly,

staff. Emma Anderson, Executive Director, recounted

they’re the most excited ones in the bunch! We love see-

one special Christmas.

ing kids begin to relax into childhood like that,” she said.

“She didn’t have a lot of money. Instead of buying a

Trained staff also helps families through the shel-

Christmas tree, the kids cut a tree out of wrapping paper

ter’s Healthy Foundations program. They visit homes

and taped it to the wall,” said Emma.

to support parents facing challenging situations but

Today, the nonprofit maintains two facilities that

who want to better their family life and ensure that their

house up to 100 children annually. Each space feels

children remain in their care. This program has proven

more like home than a temporary residence for

to save costs.

CONTINUED >

CityLifestyle.com/MissoulaValley

GIVING BACK (CONTINUED)

live auction, there’s a silent auction, a raffle for a private tennis lesson with a pro, and an exhibition match where spectators can watch the highest-ranking pros play against each other. The tournament began when Scott Potter, Tennis Pro at

PEAK Health and Wellness,

reached out to the shelter. “I’ve always wanted to start a tennis pro-am “It takes 1.5 million dollars a year to shelter

and attach the event to a local charity,” Scott said.

our kids but only $200,000 per year to provide

“Some of our top pros are former world-ranked

in-home support that can prevent trauma from

players. They call me every year to ask when the

occurring in the first place,” said Emma. Not

pro-am will be. These pros also do events for big-

only is the program cost-efficient, the difficulties

ger charities but they like the intimacy and class

of 2020 proved it effective, as well. “We’re really

of this event,” said Scott.

proud that, during COVID, we were able to still serve these families. We saw no child removals during that entire time,” she said.

“This agency is built through the generosity

This year’s 10th annual tennis pro-am runs

of Missoula. We could not do what we do every

October 21 to October 24. It is open to the public

day without the help of sponsors, foundations,

and kicks off with a live auction to match pros with

and individual donors. Their support allows us

amateurs. Each pro takes center stage as people

to provide quality care that helps children build

bid to be their partner during the tournament.

trust. Then, when they are ready to move on, they

“That night has become a favorite,” said Emma. “It doesn’t matter your skill level, and you can literally just show up to bid.” In addition to the 26

The attraction of the tournament reflects our community spirit.

Missoula Valley Lifestyle | October 2021

can begin to create healthy lives for themselves.” For more information about this event, please visit WatsonChildrensShelter.org.

CONTINUED >

CityLifestyle.com/MissoulaValley

GIVING BACK (CONTINUED)

Missoula Valley Lifestyle | October 2021

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Missoula Valley Lifestyle | October 2021

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1105 W Sussex, Missoula, Montana 59801

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ARTICLE AMANDA KRIEG | PHOTOGRAPHY PROVIDED BY PINNACLE FOODS

CULINARY CREATIONS

PAC K YOU R PA L AT E 32

Missoula Valley Lifestyle | October 2021

GOURMET FOOD FOR MOUNTAINTOP MOMENTS

AS CHILDREN GROWING UP IN HIGH POINT, NORTH CAROLINA, JOHN AND BEN RITNER HEARD MANY STORIES ABOUT MISSOULA, MONTANA, WHERE THEIR PARENTS MET AT THE UNIVERSITY. Stories of the West came to life and called to Ben specifically. He always knew he wanted to be in Missoula. Eventually he followed in his parents’ footsteps and graduated from the University of Montana, made a life for himself here. Not long after, John who was newly graduated from culinary school in North Carolina, decided that it was the perfect time for an adventure for himself and joined his brother. The Ritners are no strangers to adventure. Hiking, rock climbing, backpacking—they grew up with these activities. Montana offered new trails to traverse. As for a pinnacle? Well, they reached theirs in more ways than one.

CONTINUED >

CityLifestyle.com/MissoulaValley

CULINARY CREATIONS (CONTINUED)

One night, while sitting around a campfire deep in the Madison Mountain Range, the brothers found themselves disappointed with the sub-par freeze dried meals they carried in with them. They wondered, “What if this could be better?” The idea got Chef John thinking. In April of 2020, Pinnacle Foods began producing their first four recipes out of Ben’s garage. The goal was to create freeze-dried meals that maximize protein and good calories. “We wanted to create a product that we would buy,” said John. “That means the meals have to be in the right price point, retain their original flavors, and consist of fresher ingredients.” Creating freeze-dried meals is not as simple as it sounds. It requires commercial dryers that first freeze the food on trays to somewhere between minus 30 and minus 50 degrees Fahrenheit. Then a vacuum pump pressurizes the chamber, which creates warm air, causing any water in the food to evaporate. At this point, the food has a Styrofoam like texture. The trick is to package it and hope that when hot water is added to the packaging on a remote mountain top, the food will regain its original texture. Some foods, like eggs and chicken are perfect for this goal. However, foods with oil in them— like butters, jams, or syrups—are not. As John says, the brothers are passionate about eating good quality food made solely with ingredients that you can pronounce. This meant cleaning up their labels and removing any sub ingredients that ride the coattails of main ingredients. For instance, there are a shocking number of sub ingredients in a jar of sun-dried tomatoes, so John sources organic tomatoes. The edamame and tamari in their Thai Peanut Curry are non-GMO, organic,

Missoula Valley Lifestyle | October 2021

and gluten-free for the same reason. Chef John also

Because of the longer shelf life of freeze-dried

makes his own chicken stock in a separate steam

foods—theoretically decades— customers purchase

kettle in order to ensure that each ingredient is

meals for hurricane and storm preparation where

exactly as it should be.

they may be without power for a week or more.

Adventure is important to the Ritner brothers but

Some customers take advantage of food items when

so is the mountain view itself, which is why their

they go on sale and freeze-dry in large batches. The

food is packaged in Omnidegradable ® bags that

beauty of freeze-drying is that while the moisture

break down anywhere microbes live. While they

is removed from the food, the pore space remains.

will not break down on a shelf, they will naturally

When the food is rehydrated with hot water, it tastes

decompose when introduced to the enzymes that

exactly the same as the day it was made.

live in soil and water. They can even be burned

William Blake once wrote, “Great things are done

without leaving a residue (though the Ritners don’t

when men and mountain meet; This is not done by

advocate for burning bags in the forest).

jostling in the street.” I think Blake would have really

John believes that freeze-dried foods are taking

liked the Ritners. They’re using their own experi-

off, partly because the foods retain 97% of their

ences in the mountains to make yours better. Both

nutritional value compared to dehydrated foods

John and Ben bring their unique talents to Pinnacle

that retain roughly 50 to 60% and partly because

Foods so that you can reach your pinnacles.

there is so much you can do with freeze-dried. And

Try Pinnacle Foods for yourself! Purchase only avail-

it’s not just for backpacking.

able through PinnacleFoods.Co. CityLifestyle.com/MissoulaValley

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Missoula Valley Lifestyle | October 2021

OCTOBER 19

2021

7:30 A.M. - 5 P.M. UNIVERSITY OF MONTANA UNIVERSITY CENTER BALLROOM

PRESENTERS

CONFERENCE ON BENEFICIAL ELECTRIFICATION HOSTED BY: Missoula Electric Cooperative

PRESENTED BY: The Montana Electric Cooperatives’ Association, Beneficial Electrification League and the Montana Department of Environmental Quality

KEITH DENNIS

JIM HORAN

TO REGISTER:

www.electrifythebigsky.com

Burning Feet? Electric Shocks? Pain & Numbness? Pins & Needles? You might have

Peripheral Neuropathy

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Dr. Gregory Chapman, D.C. (406) 721-5780 ChapmanProAdjuster.com

1526 South Reserve St. Missoula, MT 59801

Serving Missoula and surrounding Areas CityLifestyle.com/MissoulaValley

FOOD & WINE

Br i ng i ng Joy B ack i nt o t he K it chen

CHEF DENNIS PRESCOTT TALKS FALLING IN LOVE WITH FEEDING PEOPLE AND THE CONNECTION FOOD CREATES

F i nd t he t h i n g s t h at you love . Ta ke t he s t r e s s ou t of fo o d . Fe e d p e ople b e c au s e a l l t he y r e a l l y c a r e a b ou t i s s p end i n g t i me w it h you . Br i n g joy b ack i nt o t he k it chen .”

WHETHER YOU KNOW HIM FROM THE NETFLIX HIT RESTAURANTS ON THE EDGE OR FROM HIS ABSOLUTELY MOUTH-WATERING FOOD PHOTOS AS @DENNISTHEPRESCOT T ON THE ‘GRAM, THIS FORMER-MUSICIAN

TURNED

INTERNATIONALLY-

RENOWNED CHEF IS AN AMAZINGLY TALENTED, THOUGHTFUL, AND GLOBE-TROT TING FORCE TO BE RECKONED WITH. When it comes to inspiration for creating experiences around food and your community, as well as creating travel bucket lists to some of the world’s most unique and delicious destinations off the beaten path, Chef ‘Dennis The Prescott ’ is a culinary change maker whose feed you’ll want to feast on. Host for two seasons of the show, Dennis and his two food and design co-hosts travel the world to revive failing restaurants by connecting them to the local culture. Filming included

S c a n fo r t h e f u l l article online.

13 episodes over 9 months that included three in Canada, one in the continental US, one in Hawaii, and others outside of North America, including Hong Kong, Slovenia, Austria, Malta, St. Lucia and Finland.

Missoula Valley Lifestyle | October 2021

T r avel R ecom mend at ion s for Food ies “Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.” Dennis also highly recommends Costa Rica, Hawaii and Finland. “Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.” In addition to travels, Dennis is a huge advocate for supporting local businesses and the connection grilling in your own backyard can make. “Grilling is inherently communal. You talk to your neighbors, they smell it, they ask you what you’re cooking; the whole act of it is a community. One of the most common fears Dennis hears from people cooking and/or grilling at home is, ‘where do I start?’ Dennis recommends cooking the things that bring you joy — things that are on a restaurant menu you can’t NOT order because you’re so pumped that those dishes are on there. “Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.” CityLifestyle.com/MissoulaValley

OCTOBER

LIFESTYLE CALENDAR

tools to create borders and elegant

WALK TO END ALZHEIMER'S

your delicious work of art! Instructor

embellishments with ease. Upon class completion, you will take home

Southgate Mall

is Jasmine McClain. This event takes

Held annually in more than 600

place at 2:30 p.m.

communities nationwide, Walk to End Alzheimer’s is the world’s largest event to raise awareness and funds for Alzheimer’s care, support, and research. This event takes place at 1 p.m.

23 HALLOWEEN NIGHT-O Playfair Park

Grizzly Orienteering is having a Halloween-O.

You'll

able

select from four different courses:

WATSON CHILDREN'S SHELTER TENNIS PRO AM

Maps will be provided as well as

beginner, advanced beginner, intermediate,

and

advanced

course.

loaner compasses. Bring your own

The Peak Racquet Club

snacks and water, and don't forget

Pay $10 dollars for tennis tips from

your sense of adventure! For more

all the professionals attending the

information about orienteering, visit

CAKE DECORATING BASICS

Watson Children's Shelter Tennis

GrizzlyOrienteering.org.

Pro-Am! Only 50 spots and reg-

Lifelong Learning Center

istration required prior to event at

Do you want to make cakes in your

the Peak Racquet Club. Then stick

kitchen that look like they were pur-

around after the clinic to watch the

Would you like to get in touch with

chased from a bakery? Here's your

pros exhibition game. The game is

us? We would love to hear from you!

chance to learn the basics of dec-

free to the public and food and bev-

orating from a professional. Learn

erages are provided. This event takes

MissoulaValley using the Get In Touch

how to properly use decorating

place at 5:30 p.m.

link and let us know what you think.

Missoula Valley Lifestyle | October 2021

H EALIN G POWER OF CON N ECT ION Stress can trigger unhelpful responses & behaviors. Let's talk about the importance of staying connected to others as well as giving and receiving support.

OCTOBER 20, 6-7PM instructor: ANDREA FORAN, LMFT, LAC 406-530-7175 www.layinggroundwork.com connect@layinggroundwork.com

406-721-9359 www.signpromissoula.com

· Digital Printing · Vehicle Decals and Wraps · Window Graphics · Site Signs · · Parking Signs · Sandwich Boards · Banners · Dimensional Lettering · Trade Show Displays · CityLifestyle.com/MissoulaValley

PARTING THOUGHTS

comfor t food LET AUTUMN GUIDE YOUR SENSES COMFORT FOOD, FOR ME, INVOLVES CHEESE—WARM, ARTICLE CHELSEA LYN AGRO

MELTY, DECADENT CHEESE. Oven-baked brie with a cranberry chutney, fig and goat cheese pizza at home, macaroni and cheese from the box (guilty pleasure!), and French onion soup at my favorite restaurant. It’s almost as if the start of the fall season gives my stomach a get-out-of-jail-free card so I can dine to my heart’s delight in these calorie rich classics. And I’m thankful. But comfort food is also easy, which is why I’m sharing my go-to favorite recipe books for simple ingredients, wholesome stories, and incredible ways to prepare and pair foods that make very special meals. HALF BAKED HARVEST SUPER SIMPLE: MORE THAN 125 RECIPES FOR INSTANT, OVERNIGHT, MEAL-PREPPED, AND EASY COMFORT FOODS by Tieghan Gerard These pages and recipes got me into cooking and more importantly, baking. Her recipes are so easy to understand and a simply-stocked pantry will have you feeling super prepared. I personally recommend starting with her Molten Chocolate Crackle Pie, which isn’t in this book but it is available for free online. And, of course, make sure that your sweatpants are not in the laundry pile. HalfBakedHarvest.com/ Molten-Chocolate-Crackle-Pie MAGNOLIA TABLE: A COLLECTION OF RECIPES FOR GATHERING by Joanna Gaines and Marah Stets Joanna Gaines is my spirit animal. Her transparency when it comes to food—about not being fancy and that being ok—is the encouragement I was looking for as a new mom and inexperienced cook/baker. These recipes are more in-depth (you may need to make a trip to the grocery store) but I promise they’re worth it. I won’t share my favorite but I will say make sure you have butter. Lots of butter. Magnolia.com THE LOST KITCHEN: RECIPES AND A GOOD LIFE FOUND IN FREEDOM, MAINE by Erin French I first fell in love with Erin’s freedom and creativity in the kitchen through her show, “The Lost Kitchen.” The recipes are far from typical but so, so close to nature in the best of ways. A Stew of Moose is my favorite recipe, and if you’re lucky to have moose in your freezer, this is not a recipe you want to pass up. FindTheLostKitchen.com

Missoula Valley Lifestyle | October 2021