Eating Missoula - oh god no

How To Eat (that)

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How to Eat (that) the weblog, was created as a follow up to the book How to Eat (that) — a pocket etiquette guide to the cultures and the etiquette at dinner tables around the world. It is yet to be available, but bits of the content can be found on this site under the How to category.

This site is a collaborative effort between myself, Adrianne Dow Young, and my husband Chef Erik Brett Cannella. We cook professionally up and down the west coast. You can read about our other adventures here.
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A WARNING ABOUT THE RECIPES


RARE is it that Erik and I measure ingredients for marinades, sauces and rubs. Spices change and bloom differently and mutate with age, heat, humidity and cooking temperature. If you try one of our recipes we suggest that you taste and create based on what's happening in front of you.



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Thursday, August 28. 2008

Eating Missoula - oh god no

Posted by Adrianne Dow Young in E't At at 15:43
E't At
Food on the road is never easy. In Paris there are too many choices. In Ritzville, Washington there is one. Portland has a swath of greatness speckled with mediocrity.

Missoula, Montana– a beautiful place with wonderful people– needs a restaurant high colonic.

Here's the rundown of where we've et at:

Finn and Porter
Go for dinner. our hotel's restaurant:

- Great Mashed potatoes, made better if you ask that the teaspoon of raw garlic be left off.

- The Penn Cove Mussels are wonderful at the bar. Horrible from Room Service.

- Avoid breakfast unless you crave fat with a side of sneer.

- Beautifully rounded wine list.

- Their wild mushroom sautée is a medley of button mushrooms

Red Bird
Run AWAY!

- Touted as one of Missoula's best.

- Red Bird gives food the middle finger and then charges you for it.

- I want to rip the quality of service apart, I do. I suck as a server, so I won't.

- We had rice cakes with red curry sauce, pork and shrimp fried spring rolls, beef kabobs with peanut sauce. The rice cakes were fried to humiliation. The pork spring rolls were slightly burnt, the beef kabobs were beef carpacio kabobs.

- We wanted this place to be adequate. We looked forward to going. We look forward to seeing it close.

- It is a nice room!

- great sauces, someone needs to be commended for them.

- The kitchen staff needs more direction and more clean towels.

- The red silk banner that covers the kitchen door needs to be replaced with something that doesn't get flung aside like Madam Bovary's virtue every time someone walks into or out of the kitchen.

El Cazador


You know in the reality tv shows when some character does something completely offensive and another character says, oh hell no.

- Beef tacos should never do that to anyone ever.

- e-v-e-r.

Caffe Dolce (just opened)

- Have a coffee and chocolate rubbed tritip blue cheese and arugula sandwich for lunch.

- Have any of their house made pastas for dinner

- Try their house salad and rethink what house salad means

Iron Horse eh.

- Food is fine.

- Service is waiting for every patron to turn, magically, into a football player.

- Kitchen staff to be avoided when met in dark alleys, bowling alleys or anything with only two exits.

Want. To. Go. Home.

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