 Dig in to a tantalizing taste of the Rocky Mountain West through the recipes and photographs of New West Cuisine (Gibbs Smith, Hardcover, $29.95, May) by Chase Reynolds Ewald and Amy Jo Sheppard with photographs by Audrey Hall. Enlightened chefs of the new West are marrying this region’s tradition of hearty, homemade meals with the concepts of organic, local and sustainable food. The result is fresh, creative cuisine with a respect for the land and traditions it comes from.
Featuring 15 great kitchens in the northern Rockies – from upscale
mountain resort destinations to scenery-rich ranches to mom-and-pop
roadside attractions New West Cuisine offers a variety of seasonal
menus and mouthwatering dishes from the region’s most sought-after
eateries, along with stunning photography of each scenic setting. The
locations and styles differ, but all share a passion for delicious
handmade food, seasonal and local ingredients, and the rich Rocky
Mountain tradition of warmth and hospitality.
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 The Pearl recently set up shop among the stalls of the Clark Fork River Market, and the weekly waiting list for their cannoli already seems to rival the waiting list for prime Griz football season tickets. Missoula foodies saw that as just the tip of a fine-dining iceberg when they voted the Pearl's Front Street headquarters the city's best restaurant.
The Pearl has atmosphere and décor perfectly matched for a night away
from the kitchen. Nearly any menu pick is a guaranteed winner, with a
crispy pair of pancetta-wrapped quail the hot choice these days. Owner
Pearl Cash says customers love her two filet mignon choices so much
they haven't let her take them off the menu for years.
Pearl Café and Bakery: 231 E. Front Street; 541-0231; pearlcafe.us
http://missoulanews.bigskypress.com/missoula/best-restaurant/BestOf?oid=1153212
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 Weddings are big business.
This niche industry is so huge and propped up by so many smaller supporting businesses, it has its own section in the magazine racks.
Like any economy tied to fashion, it's the magazines that drive the season's latest, hottest must-haves: The dress. The place. The cake. The caterer. The look. Those glossy pages are usually filled with fanciful images that seem worlds away from Montana - but not this wedding season.
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“I try to create what I love most about eating in a restaurant: a comfortable, inviting place that is relaxing and encourages chatting, a sense of anticipation of what the food will look and taste like, and the pleasure of having delicious food brought to the table,” says Pearl Cash, owner of Pearl’s Cafe and Bakery in Missoula.
Photo by MICHAEL GALLACHER/Missoulian |
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Cooking in the Northwest is like an ever-changing—albeit very delicious—stew. Some chefs stirring the mix stay around for a while; others move on. All add their own unique touch. This year’s roster of best chefs comes from different backgrounds, uses different resources, and cooks in different styles. But once you eat at their restaurants, you’ll agree that the food is al you had hoped it could be. Bon appetit!
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