Radd

Ribeye – the king of the grilling steak. Tender, marbled, and amazing, the ribeye is much-sought after. But how to improve on perfection?

What says Dad more than smoked ribs that are fall off the bone tender and filled with smoke flavor. Add in a spicy Chocolate Porter BBQ sauce, and I know that Dad will smile.

We created a stuffed portobello mushroom with cedar plank smoked salmon and a riff on gratin.

Each late May, we are treated to these unbelievable salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience.

The glory of the bacon cheeseburger in a bite-size package with blue cheese, onion soup mix, and Wickle’s relish.

A Japanese version of fondue that uses boiling broth in lieu of oil to cook thinly sliced meat (beef tenderloin from Meyer’s Cattle in this recipe).

Seared to create a crisp crust and leave the interior rare, this yellow fin tuna steaks are flavorful when served with a simple cilantro-ginger relish that features the Deacon Belgian Pale Ale from Selkirk Abbey of Post Falls, Idaho.

All of this weirdness creates the donair…you’ll never go back to gyros again.

The heat is balanced with pineapple and local Montana honey.

The Island Teriyaki is probably the most delicious teriyaki marinade I’ve ever had.

Baked Ziti is a classic mid-week dish when everyone is at their busiest and they need a hearty, quick meal.

The reuben sandwich, the perfect blend of dark rye bread, sauerkraut, swiss cheese, dressing, and decadent corned beef. How do we improve on that level of perfection? Easily.