Comments for MissoulaFoodie http://missoulafoodie.com Wed, 05 May 2010 15:16:35 -0600 http://wordpress.org/?v=2.8.4 hourly 1 Comment on Interesting things I ate this weekend – Spicy Tuna Tartare in a chocolate sauce by Big Foodie http://missoulafoodie.com/?p=279&cpage=1#comment-1064 Big Foodie Wed, 05 May 2010 15:16:35 +0000 http://missoulafoodie.com/?p=279#comment-1064 Beth, It was Dominic Glenna. I believe he owns or works for a local catering company. Tim Beth,

It was Dominic Glenna. I believe he owns or works for a local catering company.

Tim

]]> Comment on Interesting things I ate this weekend – Spicy Tuna Tartare in a chocolate sauce by Beth Higgins http://missoulafoodie.com/?p=279&cpage=1#comment-1060 Beth Higgins Wed, 05 May 2010 05:20:05 +0000 http://missoulafoodie.com/?p=279#comment-1060 Who was the chef of the Tuna? Who was the chef of the Tuna?

]]> Comment on Welcome Missoula Foodies by Joellen Shannon http://missoulafoodie.com/?p=1&cpage=1#comment-1008 Joellen Shannon Fri, 30 Apr 2010 16:30:33 +0000 http://missoulafoodie.com/?p=1#comment-1008 If you are a local foodie you need to check out Farm to Family Montana for local, fresh, organic food that is delivered to your door. We offer CSAs, veggie boxes, meat, milk, cheese, eggs, coffee and more! Get your local goodies at www.farmtofamilymt.com. If you are a local foodie you need to check out Farm to Family Montana for local, fresh, organic food that is delivered to your door. We offer CSAs, veggie boxes, meat, milk, cheese, eggs, coffee and more! Get your local goodies at http://www.farmtofamilymt.com.

]]> Comment on Huckleberry Barbecue Sauce – As only Montana can do it by D Weyers http://missoulafoodie.com/?p=268&cpage=1#comment-987 D Weyers Thu, 29 Apr 2010 00:01:41 +0000 http://missoulafoodie.com/?p=268#comment-987 Would love to be able to print this recipe and make it????????? Would love to be able to print this recipe and make it?????????

]]> Comment on Huckleberry Barbecue Sauce – As only Montana can do it by Barbecue Recipes http://missoulafoodie.com/?p=268&cpage=1#comment-965 Barbecue Recipes Tue, 27 Apr 2010 02:36:22 +0000 http://missoulafoodie.com/?p=268#comment-965 You have an interesting line up of ingredients here, I'll definitely try this one. I like the touch of Dijon mustard and paprika there. I love barbecues, and am on continuous search for the best (at least for me) barbecue sauce out there. Thanks for sharing! You have an interesting line up of ingredients here, I’ll definitely try this one. I like the touch of Dijon mustard and paprika there. I love barbecues, and am on continuous search for the best (at least for me) barbecue sauce out there. Thanks for sharing!

]]> Comment on My New Obsession – Black Garlic by FriedasProduce http://missoulafoodie.com/?p=219&cpage=1#comment-894 FriedasProduce Wed, 21 Apr 2010 21:10:46 +0000 http://missoulafoodie.com/?p=219#comment-894 You can try requesting Black Garlic from your produce manager (distributed by Frieda's Specialty Produce), or you can order it online here: http://www.friedas.com/index.cfm?show=mart_detail&id=268 You can try requesting Black Garlic from your produce manager (distributed by Frieda’s Specialty Produce), or you can order it online here: http://www.friedas.com/index.cfm?show=mart_detail&id=268

]]> Comment on Like Peace Corps for foodies by Jenny Sabo, Sabo Granch Grassfed http://missoulafoodie.com/?p=233&cpage=1#comment-887 Jenny Sabo, Sabo Granch Grassfed Wed, 21 Apr 2010 14:30:28 +0000 http://missoulafoodie.com/?p=233#comment-887 This is a GREAT idea!. We already have interns here (looking for more!), for short and longer term positions, in our grassfed beef operation. Our interns learn about the entire local system for beef, from managing cattle in the field, to attending butchering, and manning a booth at farmers markets. We need more food producers hosting intern stays, and actively connecting food service staff of all sorts, from schools to restaurants, on our farms and ranches. What a wonderful chance to reconnect our children with the food they eat every day,with their homes and the land on which they live. This is a GREAT idea!. We already have interns here (looking for more!), for short and longer term positions, in our grassfed beef operation. Our interns learn about the entire local system for beef, from managing cattle in the field, to attending butchering, and manning a booth at farmers markets. We need more food producers hosting intern stays, and actively connecting food service staff of all sorts, from schools to restaurants, on our farms and ranches.

What a wonderful chance to reconnect our children with the food they eat every day,with their homes and the land on which they live.

]]> Comment on The Extinction of the Newspaper Food Critic by sovi http://missoulafoodie.com/?p=174&cpage=1#comment-816 sovi Fri, 16 Apr 2010 02:00:39 +0000 http://missoulafoodie.com/?p=174#comment-816 don't let anything in this earth become extinct.... :) don’t let anything in this earth become extinct…. :)

]]> Comment on The Ranch Club introduces its new spring menu by The Ranch Club - Missoula Restaurant http://missoulafoodie.com/?p=191&cpage=1#comment-783 The Ranch Club - Missoula Restaurant Tue, 13 Apr 2010 21:29:24 +0000 http://missoulafoodie.com/?p=191#comment-783 Thanks for the mention on your blog. We try to re-invent our menu about once every 3 months. Our restaurant is open to the public, and we'd love to welcome the readers of MissoulaFoodie! Thanks for the mention on your blog. We try to re-invent our menu about once every 3 months. Our restaurant is open to the public, and we’d love to welcome the readers of MissoulaFoodie!

]]> Comment on Fresh flatbread recipes by Phillip J. Speciale http://missoulafoodie.com/?p=122&cpage=1#comment-751 Phillip J. Speciale Fri, 09 Apr 2010 14:29:35 +0000 http://missoulafoodie.com/?p=122#comment-751 I love a good flat bread. I make foccacia bread at least once a week and top it with tomatoes, onions, garlic and fresh basil. It's delicious I love a good flat bread. I make foccacia bread at least once a week and top it with tomatoes, onions, garlic and fresh basil. It’s delicious

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