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For the Foodies O C TO B E R 2 02 6

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LIFESTYLE LETTER

The Foodie in Me When I was 23 years old, I finally had my first taste of fish. Mind you, this was my first taste of meat ever. I grew up strictly vegetarian. So whenever I went out to eat, my options were usually limited to salad or a veggie burger. Needless to say, I wasn’t a big foodie. It wasn't until I moved to San Diego and married a guy in the fishing industry that I was led to betray that lifestyle. And honestly, I'm so glad, because have you had sushi?! When I changed my diet, my world expanded. Foods that I was offered while traveling—guinea pig, iguana eggs, escargot—all became available to me. It became a way to enter—if but for a moment—another culture. That's not to say if you're vegetarian or vegan that exploring food isn't just as wonderful. It is! Meat-less options have become so much more creative and diverse since I was a kid. But whatever our diet, wherever we live, and whatever we speak, we can all talk food. Sharing a meal is one of the simplest ways to show hospitality and good graces, such as seen through the local farmstands featured in this issue. Food is also art. As you flip through these pages, you’ll meet chefs who are mixing flavors that seemingly don’t work well together and with these experiments, creating award-winning dishes. This takes boldness, creativity, and the willingness to fall before flying—all of which art demands. Finally, food tells a story. It whispers about once-upon-a-time social hierarchies, class divides, famines, and periods of bountiful harvest. When we eat, we aren’t just nourishing our bodies; we’re tasting history, art, and most of all, love. So come have a seat at our table. You are welcome here.

October 2026 PUBLISHER

Greig Fahnlander Greig.Fahnlander@CityLifestyle.com E D I TO R

Summer Zalesky Summer.Zalesky@CityLifestyle.com STAF F P H OTO G R AP H E R

Nicole Macias | Hello.NikityNak@Gmail.com CONTRIBUTING WRITERS

Diana Dalke, Julie Schnieders, Summer Zalesky C O N T R I B U T I N G P H OTO G R AP H E R S

Disney, Food Network, Nikity Nak Creatives, Rachel Jobst Photography

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Evan Deuvall LAYOUT DESIGNER Kelsey Ragain QUALITY CONTROL SPECIALIST Anna Minnick

S U M M E R Z A L E S K Y, E D I T O R @ F L AT H E A D VA L L E Y. C I T Y L I F E S T Y L E

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Flathead Valley City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Flathead Valley area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

18 Featured

18 20

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

How Far He’ll Grill

A pitmaster’s journey to the Moana red carpet

Where the Bread Shed Grows

Supporting local through pop up farmstands

Lifestyle Letter

City Scene

Business Monthly

Chef ’s Selection FOOD + BEVERAGE

Locally Sourced FOOD + BEVERAGE

Trend Setter FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Kids Menu FOOD + BEVERAGE

Edible Oddities

A round up of the valley’s most eccentric eats

On the Cover A celebration of life in a cup. A gravity-defying dessert. Why it could only be one of Clydesdale Creamery’s luxuriously over-the-top specialty milkshakes! Stop in for their Halloween special this fall! Photography: Nikity Nak Creatives

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

1: Behind the scenes from our Flathead food tour round up (see Edible Oddities). 2: Dining room at Indah Sushi 3: Chef Earl Reynolds plates the Foie Gras Pie 4: Presentation of Foie Gras Pie at Herb and Omni 5: Creating the dough for Namaste’s 70 mm dosa 6: One of the many photo-op locations at Clydesdale Creamery 7: Rolling up the 70 mm dosa requires grace and finesse. Photography by Nikity Nak Creatives

C I T Y SC E N E

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HOW FAR

He’ll Grill A pitmaster’s journey to the Moana red carpet

ARTICLE BY SUMMER ZALESKY | PHOTOGRAPHY BY DISNEY AND FOOD NETWORK

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

The hot Montana sun isn’t the only thing baking the alligator to a crisp. The asado, an Argentine grill, cooks the exotic meat alongside racks of ram and mountain lion. I step under the canopy for some shade and space away from the cowboy boots kicking up torrents of dust. With the rodeo happening in the backdrop, the alligator jaws gleaming up at me seem strangely juxtaposed. How could a catering company this bold do so well in rural Kalispell? I thought. But then I tasted the brisket… and as a vegetarian for the first 23 years of my life, this was my first taste of brisket. That was three years ago—my first interview with Stephen Kina, owner and pitmaster of 406 BBQ. Since then, Chef Steph has won “Best of the Flathead” titles, been asked to cater at the Kentucky Derby, and recently appeared on Chopped Castaways, a Survivorstyle cooking show. It was on this island that Chef Steph really found himself put to the test. With limited ingredients and a clock constantly ticking in his ear, he often felt reminded of his status as the only non-classically trained chef among the bunch. “Not a lot of people will step into the arena. There are a lot of people who have something negative to say… They’re more comfortable critiquing,” says Chef Steph. Before he went into the culinary space, Chef Steph was in the army. While he was in the field, “The Gut Truck” would come and sell him and his buddies snacks. After seeing this, he felt inspired. A food truck was in his future, he was sure of it, but little did he recognize the full extent that food would consume his life. “I knew if I didn’t try, I’d regret it forever,” says Chef Steph. One might say his getting on Chopped Castaways was an oversight. After all, Chef Steph even said himself that Chopped was the one show he wouldn’t do. So when he received the casting call, assuming it was for a BBQ-specific show, the most pragmatic response would be to politely decline.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/FL ATH E A DVA L L E Y

But pragmatism wasn’t part of the question when he left his accounting career to start crafting Polynesian-fusion food here in the valley. Keeping the limelight on Polynesian culture propelled him to accept the proposition, as well as to accept the potential disconcertion. As he wound in and out of challenges during his time on the show, his true north was to focus on elevating traditional Polynesian dishes while adding his own flair. “I wanted to put my culture on that plate,” says Chef Steph. “It’s wild to be surrounded by world-class chefs and judges and realize nobody knew what an andagi donut was.” If you’re like me, maybe you’re unfamiliar with Polynesian food or you’re not sure what kind of flavors to expect. History, tradition, and food are deeply connected in this culture, meaning that before you taste, you should know. Know where these dishes come from and their significance to the over one thousand islands in Polynesia. Meat jun, for example, has been a tradition in Hawaii since Korean immigrants first arrived on the islands. While many meals reveal Hawaii’s ethnic diversity, poi is one of the most traditional Hawaiian dishes you are likely to find. Made from taro root, poi is a representation—and a fascinating mythology—of the Hawaiians’ belief that we are intrinsically united with the land.

STEPHEN KINA

406-BBQ.COM

Chef Stephen Kina's award-winning barbecue has appeared at the Kentucky Derby, Chopped Castaways, the premiere of the live-action Moana, the Hawaii Food and Wine Festival, and many other cooking shows and food festivals. 406 BBQ also offers private event and destination catering. Join the other 125,000 users following @406_bbq for new recipes weekly!

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

“The big gest r e g r e t yo u c o u l d h ave i s living with regret your w h o l e l i fe .”

Instead of leaning into the temptation to do more traditional barbecue, both in his business and on Chopped Castaways, Chef Steph has dug deep by tracing this lineage. Staying true to his roots has also led him to the massive success he’s seeing today. As a friend once told him, “You’re in a niche of a niche of a niche.” (Food — BBQ — Polynesian-style) “The Polynesian space is underrepresented,” admits Chef Steph, which is hugely part of why he was recruited to make food for the premiere of the live-action Moana film. Having grown up wrestling, Chef Steph was familiar with the Rock, so when the A-lister first commented on his Instagram videos, the feeling was certainly euphoric. Disney reps eventually reached out to him to participate in the premiere festivities. In their interview, The Rock says of Chef Steph, “I’ve never seen anyone doing what this man does… He’s going to be an iconic chef.” But it’s not for his own glory that Chef Steph participates so often in the public eye. He says, “It’s for the Lord, my wife, and my boys. They see me making videos, and I get to share it with them and make my brand more than just me. My boys and my wife are my everything. Without them, I wouldn’t be able to chase my dream.” At the end of the day, Chef Steph is really a culinary conservationist for Polynesian culture, honoring traditions while keeping the spark alive. Thanks to his faithfulness to aspiration, we’ve now all been blessed with the uniqueness of Chef Steph’s fusion barbecue. I wonder: if each of us were faithful to our own aspirations, what we might bless others with too… As Chef Steph says, “The biggest regret you could have is living with regret your whole life.”

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Where the Bread Shed Grows Supporting local through pop up farmstands

“Is it Saturday?!” My kids jump into bed, excited as can be at the possibility of driving down the road and picking up some freshly baked English muffins for breakfast. “It’s Saturday,” I laugh, snuggling them closer. “But it’s only seven in the morning. We still have to wait a couple hours.” They groan because, of course, waiting is the hardest part, and it’s even harder when you’re waiting on something so delicious. These “bread shed” mornings are truly special. I don’t have to bake. I can trust the ingredients coming out of local kitchens. And I get to support my neighbors. There’s so many farmstands around the valley and the people working them are committed to feeding and providing for their community. As a tribute to their hard work, I’d like to highlight a couple of these pop-ups in my area. As always, check Facebook or Instagram for up-to-date operating hours and locations.

SMITH CAMP SPECIALTIES • Located at Johns Lakeshore Drive • Open every day from dawn to dusk • Baked goods, pickled veggies, granola, and simmer pots

WILDFLOUR + FEATHERS FARMSTAND • Located at 1353 Hard Rock Road, Somers • Open Saturdays 11:00 AM to 7:00 PM • Sourdough, farm fresh eggs, and lavender goods

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

ARTICLE BY SUMMER ZALESKY PHOTOGRAPHY BY NIKITY NAK CREATIVES

THE RED SHED

• Located at 785 Somers Road, Somers • Open 11:00 AM to 7:00 PM daily • Fresh produce, flower bouquets, jams, and occasionally pie!

WILD TAILS SOURDOUGH • Located on the corner of 6th Street East and 2nd Avenue East in Kalispell • Open and restocked on Thursdays • Classic loaves, herb loaves, and browned butter chocolate chip cookies

HILLSIDE FARMSTAND

• Located at 383 Ranch Road, Bigfork • Open 24/7 • Antiques, home decor, baked goods, granola, handmade textiles and candles, books, flowers, and wood

STONER CREEK APOTHECARY • Located at 1260 Blacktail Road, Lakeside • Open Saturdays and Sundays 8:00 AM to 8:00 PM • Sourdough baked goods, raw milk, raw honey, eggs, tea, candles, fresh flowers OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/FL ATH E A DVA L L E Y

Edible Oddities A round up of the valley's most eccentric eats ARTICLE BY SUMMER ZALESKY | PHOTOGRAPHY BY NIKITY NAK CREATIVES & RACHEL JOBST PHOTOGRAPHY

Did you know you can get escargot in the Flathead? Or order a bloody mary that constitutes a full-on meal? Our area might not be known for its culinary anomalies, but

Escargot Escargot W H I T E F I S H L A K E R E S TAU R A N T.C O M @W H I T E F I S H L A K E R E S TAU R A N T

When diners at Whitefish Lake Restaurant ask where he gets the escargot, Chef Eric says, “From the lake.” But those snails aren’t the kind you’d want to eat, so thank goodness Chef Eric is only joking. The dish is served with artichoke hearts, garlic butter, and melted brie, and a small bonus is that snail tongs are unnecessary. For reasons that are obvious if you decide to visit, the dish hasn’t changed since the restaurant’s inception, and staff intend for it to stay that way.

Foie Gras Pie Herb and Omni H E R B A N D O M N I .C O M | @ H E R B . A N D.O M N I

How kind of Chef Earl Reynolds at Herb & Omni to include us in the sacred space of his youth through his James Beard nominated food. The Foie Gras Pie is loaded with childhood memories of an A&W root beer float after huckleberry picking in the Hungry Horse Reservoir. The vanilla parsnip coulis, root beer gelée and huckleberry preserves on brioche merge beautifully in Chef Earl’s signature dish.

T R E N D SE T T E R | FO O D + BE VE RAGE

for the more adventurous eaters, we’ve dug a few out just for you. Our staff photographer Nicole and I had the opportunity to go on a self-guided food tour last month and talk with some of the best chefs in the valley. They gave us a behind the

scenes look at these epic creations that are basically edible art. The creativity, skill, and passion of each dish is what put them on this list, and we’re excited to keep exploring the Flathead’s eccentric eats.

Buzz Button Indah Sushi I N DA H S U S H I .C O M | @ I N DA H S U S H I _ R E S TAU R A N T

Traditionally, electric daisies—or buzz buttons as they’re called at Indah Sushi—were used to cure toothaches. These edible flowers release an alkaloid called Spilanthol that causes a tingling sensation in the mouth. In the culinary world, chefs can have a hard time incorporating them into their dishes, as the analgesic effect can be a bold invitation to patrons. But Indah Sushi has always had a proclivity towards the daring. You can find buzz button flakes on the Good Juju roll, or if you prefer your buzz button in a beverage, order the aptly named Electric Feel. Their pro-tip is to try your food first, then take the buzz button to experience a true flavor explosion.

70MM Dosa Namaste Montana N A M A S T E M O N TA N A .C O M | @ N A M A S T E M O N TA N A

An ode to Hyderabad’s vibrant film industry, Namaste’s three foot wide dosa is served with a tantalizing array of accompaniments. The dosa itself is made by soaking rice and lentils overnight, grinding them, and inducing a fermentation process. Afterwards, the dosa is grilled, sometimes stuffed, and left for dipping with three sauces. The sambar lentil dipping sauce is served with eggplant, tomato, and onion while the tamarind chicken has more of a kick with green and red chilis. Instead of a traditional peanut sauce, Namaste uses coconut chickpea flour and blends in a subtle hint of ginger for their third and final dipping sauce. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/FL ATH E A DVA L L E Y

Three and Six Penny The Bird and Billy Coffee House T H E B I R DA N D B I L LY.C O M | @T H E B I R DA N D B I L LY

Seemingly simple, yet this is truly a unique coffee experience for enthusiasts of the art of the brew. The three and six penny is the brainchild of the Nuila family, owners of Bird and Billy. In the style of mate, coffee grounds of choice are brewed at the bottom of the cup and savored through a filtered straw. Just enough cane sugar brings out the flavor while the heavy cream adds richness. Since a special straw is needed, this drink is better savored “for here”, but filtered straws are also available for purchase!

Loaded Bloody Mary Sitting Duck S I T T I N G D U C K M T.C O M | @ S I T T I N G D U C K M T

This might be the most expensive bloody mary you’ve ever had, but for good reason. If you think this is just a bougie cocktail, think again because the Sitting Duck’s award winning “The Works Bloody Mary” is a whole meal. Topped with jumbo shrimp, bacon, a quarter pound double slider, eggroll, and garnished like asparagus and celery, it’s a wonder they can even fit this much into a cup!

T R E N D SE T T E R | FO O D + BE VE RAGE

Specialty Milkshakes Clydesdale Creamery C LY D E S DA L E C R E A M E RY.C O M @ C LY D E S DA L E _ C R E A M E RY

A delicious photo-op, Clydesdale Creamery’s epic milkshakes are basically miracles in a jar (because how are they suspending gravity like that)! Depending on the flavor, these sweet treats come topped with cake, cookies, candy, smores, waffles, sprinkles, donuts, cinnamon rolls, whipped cream, and sometimes, all of the above. Keep your eye out for seasonal specials for occasions like St Patrick's Day, Valentine's Day, Halloween, or Christmas.

Beer Burros Montana Luxe Events M O N TA N A LU X E E V E N T S .C O M | @ M O N TA N A LU X E E V E N T S

This is our honorable mention as it isn’t a comestible per se, but rather a creative mode of transportation for drinks. Picture this. You’re at a party, and rather than grabbing your beer out of a cooler, a miniature donkey struts up and offers you a cold one. Part entertainment, part caterer, beer burros are just about the cutest way to serve up a beverage. While donkeys are their most popular option, Montana Luxe Event has mini-highland cows that can do the job too!

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WILD PHEASANT FOR A DINNER PARTY Ingredients:

A VERY PLEASANT PHEASANT Local insights for the best way to cook wild game

ARTICLE AND PHOTOGRAPHY

• • • • • • • • • •

One pheasant Butter for the pan 10oz condensed cream of chicken soup ½ cup white wine or apple cider vinegar 1 TBSP + 1tsp Worchester sauce 3/4 tsp salt ½ cup chopped onion 1 clove of minced garlic 3oz sliced canned mushroom, drained Paprika to taste

Directions: Cut up pheasant into pieces. Check each piece for shells discharged from your firearm. (This happened to me once, and I’d hate for you to crack a tooth!)

BY JULIE SCHNIEDERS

Dredge pheasant in flour and brown the pieces.

There is something wonderfully untamed about pheasant. Leaner and more deeply flavored than chicken, its meat carries the essence of the fields where it lived, slightly gamey and enticing to all the senses. It rewards tender care in the kitchen by filling the home with a warm, savory scent as it roasts, and the result is a dish that feels both rustic and refined through its delicate texture whether that’s at home on a farmhouse table or at the center of a special fall dinner. To prepare wild pheasant for a dinner party, take the cut up pieces of pheasant and dredge them in flour. Place the wild pheasant into a buttered cast iron skillet. As the pheasant browns, heat the cream of mushroom soup making it into a sauce with white wine. Place the browned pheasant in a baking dish and dollop the sauce and mushrooms on top, baking to perfection in the oven. A sizable splash of paprika finishes off the dish. The dish is best served with wild rice and organic greens from your local farmer.

Blend all ingredients except pheasant and paprika.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Place pheasant in an ungreased 9x9x2 baking dish. Pour the blended ingredients over pheasant. Sprinkle generously with paprika. Bake at 350 degrees covered for 1 and ½ hours to 2 hours. Remove and cover for the last 30 minutes of cooking. After an hour of baking, sprinkle again with paprika. Enjoy!

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LIQUID ARTICLE BY DIANA DALKE

Gold

A history of brewing in the Treasure State

Long before Montana became the Big Sky State, beer was already finding its place in the communities taking root across the territory. From the mining camps of the 1850s and 1860s to the craft breweries that now dot the state, brewing has evolved alongside Montana’s communities, economy, agriculture, and culture. As miners and settlers moved west in search of opportunity, breweries soon followed, providing fresh beer to workers and residents who often lived far from established markets. Immigrants also brought Old World brewing traditions, particularly from Central Europe, influencing the styles and techniques used by Montana’s early brewers. Operating in Montana’s remote and often unforgiving landscape required resourcefulness. Brewers had to plan, stockpiling barley, hops, and other supplies before harsh winters could make travel difficult. What began as a practical necessity in isolated mining communities gradually developed into a lasting brewing tradition. More than 160 years later, that tradition continues through breweries such as Glacier Brewing Company in Polson, Ronan Cooperative Brewery in Ronan, and Flathead Lake Brewing Company in Bigfork, where Montana’s history of locally produced beer continues to be poured into every glass. The first official brewery in Montana Territory is credited to Gilbert Brewing in Virginia City, which began operating in 1863. Other breweries quickly appeared throughout the territory. By the late nineteenth century, communities such as Helena, Butte, Missoula, and Kalispell had established brewing industries. Breweries were more than places where beer was produced. They

could serve as gathering places and community institutions, hosting political discussions, civic events, celebrations, and social activities. In many Montana towns, the local brewery was an important part of the community’s identity. Montana’s brewing industry was also closely connected to agriculture. Barley became an important crop, and Montana eventually developed a reputation as a major producer of malting barley. Early Montana brewers promoted the use of local ingredients, much as craft brewers do today. A 1901 advertisement for Billings Brewing Company, for example, emphasized the quality of its mountain water, while nineteenth-century advertisements promoted Montana-grown barley. That connection between agriculture and brewing remains an important part of the state’s modern beer culture. The industry suffered a devastating setback with Prohibition. Montana enacted statewide prohibition in the 1910s, followed by national Prohibition in 1920. Breweries closed or were forced to find other products to manufacture. Some turned to soda, dairy products, or other businesses to survive. When national Prohibition ended in 1933, only a small number of Montana breweries remained. The rise of large national breweries and improvements in transportation and distribution made it increasingly difficult for small local breweries to compete. By the late 1960s, Montana’s independent brewing tradition had nearly disappeared. The revival of Montana brewing began decades later. Home brewing, small-scale craft production, and changing consumer CONTINUED >

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Breweries were more than places where beer was produced. They could serve as gathering places and community institutions, hosting political discussions, civic events, celebrations, and social activities.

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Beer is often about more than the beverage itself. It is about place, commutastes helped create a new generation of Montana breweries. Yet even after breweries returned, Montana law presented challenges. For much of the twentieth century, breweries faced restrictions on selling beer directly to customers in taprooms. Brewers and supporters worked through the 1990s to change those laws, and legislation passed in 1999 created an exception allowing qualifying small breweries to provide and sell beer in sample rooms, subject to restrictions. The change helped establish the taproom culture that has become central to Montana’s craft beer industry. In western Montana, that revival can be seen along the shores of Flathead Lake. Glacier Brewing Company in Polson opened in 2002, bringing a modern microbrewery to the community. Founder Dave Ayers had previous experience working at breweries in Colorado before returning to Montana. He eventually transformed a former racquetball facility into the brewery. Glacier Brewing became part of Polson’s local food and beverage culture, demonstrating how small breweries could adapt the national craft beer movement to a distinctly Montana setting. A short drive north, Flathead Lake Brewing Company represents another chapter in the region’s craft beer story. Founded in Woods Bay in 2004, the brewery quickly gained national recognition. In 2006, it became the youngest brewery at the time to win two World Beer Cup awards. Its beers have included styles ranging from pale ales and wheat beers to stouts and IPAs. The brewery has also emphasized sustainability, incorporating energy- and water-efficient practices as well as solar and geothermal systems into its operations. In Ronan, brewing has taken an especially community-centered form. Ronan Cooperative Brewery was created as part of an effort to revitalize downtown. Community members supported the idea of establishing a brewery as a gathering place and economic-development project. The cooperative incorporated in 2017, and members purchased ownership shares, giving the community a direct role in the business. The brewery opened in 2020 in a former Masonic Lodge, transforming an underused downtown building into a brewery and taproom. It became Montana’s first consumer-owned cooperative brewery.

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nity, agriculture, entrepreneurship, and the people who gather around it.

Today, Ronan Cooperative Brewery produces small batches on a five-barrel system and emphasizes local economic sustainability. Its cooperative structure also reflects something present throughout Montana’s brewing history: beer is often about more than the beverage itself. It is about place, community, agriculture, entrepreneurship, and the people who gather around it. Montana’s beer industry has therefore come full circle. The early breweries of the mining era served growing communities with locally made beer, while today’s craft breweries once again emphasize local identity and connection. From Glacier Brewing Company in Polson to Flathead Lake Brewing Company in Bigfork and Ronan Cooperative Brewery in Ronan, modern breweries are preserving an old Montana tradition while creating something distinctly their own. The history of Montana beer is ultimately a history of resilience. The industry survived Prohibition, economic changes, competition from national breweries, and restrictive laws. Now, with breweries serving as gathering places across the state, Montana’s brewing tradition is once again an important part of the state’s cultural and economic landscape. More than a drink, Montana beer has become a reflection of the communities that make it. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/FL ATH E A DVA L L E Y

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KIDS Eat FREE Treat the whole family to these six restaurants ARTICLE BY SUMMER ZALESKY

As a mom of two littles, it's nice to have a break from cooking and cleaning the kitchen every single night. On the other hand, taking the kids out to eat can be chaotic, especially when they take two bites of their ten-dollar burger. On days like these I'm thankful for the restaurants in our community who provide a 'kids eat free' menu. Here is a list of all the eateries where you can bring your kids for a night-off from your daily dinner-grind. Let's start with breakfast style options. I-Hop allows kids to eat free every day from 4:00 P.M. to 10:00 P.M. though I doubt you'll be up that late. If you're looking for something locally owned, kids eat free at HuHot Mongolian Grill every Tuesday, and on Wednesday, swing over to Mackenzie River Pizza with the caveat that an adult entree must be purchased per kids meal. Applebee's is open for kids meals every Tuesday, and for Sunday options, head over to Mod Pizza or Dickey's Barbecue. Keep in mind that most restaurants require the purchase of an adult meal to qualify for a free kids meal. This information is subject to change so make sure you call ahead to verify.

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