Missoula Valley, MT October 2022 by City Lifestyle

F O O D + B E V E R AG E

BRA SSERIE PO RTE ROU GE STAYIN G TH E COU RSE ENTERTAINING

H E ARD ABOUT TH E H ARV EST

Dine + Wine O C TO B E R 2 022

Michael and Kiomi Burks present

A POST-Apocalyptic Comedy feature Film Set in future “New Missoula”

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LIFESTYLE LETTER

Hello, old friend.

October 2022 PUBLISHER

Mike Tucker | MTucker@CityLifestyle.com EDITOR

Chelsea Lyn Agro | Chelsea.Agro@CityLifestyle.com

Do you recall dating someone new and having your parent or friend say, "Go through every season before you get too serious!" That's sort of how my relationship with cooking and baking started out. And I'll admit, I'm a pretty shoddy summer partner. I take off at the first sight of greener pastures like livestock busting through a propped open gate, leaving my cookbooks in the dust. I have a school year relationship with my kitchen. The good news is, cookbooks are ok with being shelved for a few summer months. When October arrives, I surrender to that familiar autumnal nostalgia—the kind that makes you reminisce about all the summer fun that was spent under the bright, watchful eye of our western sun. Picking raspberries, smelling of sunscreen. That feeling is inspiring, though, and I take advantage of these transitional days by visiting places like Green Bench Orchard to bring home shiny, crisp, organic apples. I know my stellar tan will turn ghostly by the end of the month, in perfect harmony with all the spookiness of Halloween, and I'll cut thick blocks of butter into perfect cubes for a homemade apple pie. If you're like me (dusting off those cookbooks and finding new inspiration in the kitchen this time of year), I encourage you to celebrate a new season with your return to something you love. Curl up on the couch and watch a cooking show, buy some fresh ingredients, and pay attention to those heirloom recipes. And if you don't have any, this month is a great time to make some.

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Erika Fredrickson Erika.Fredrickson@CityLifestyle.com ACCOUNT MANAGER

Marla Huggins | Marla.Huggins@CityLifestyle.com STAFF PHOTOGR APHER

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Proverbs 3:5-6 Missoula Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Missoula Valley area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Missoula Valley Lifestyle™ is gathered from sources considered to

L I F E ST Y LE LE T T E R

be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

16 Brasserie Porte Rouge

Lifestyle Letter

Business Monthly

Hot Spot

Local Limelight

Now Open

Locals Only

Events

A chef's kiss to a French twist.

26 Heard About the Harvest

Ten Spoon Vineyard & Winery connects our community.

42 Staying the Course

The Montana Club's resiliency is a product of their devotion to customers.

O N T H E C OV E R

Photography: Erika Spaulding The Montana Club has become a community staple over the years, thanks to its loyalty to the customer experience. Read about how they survived the pandemic on page 42.

FO O D + B EV ER AGE ENT ERTA I N M E N T

FO O D + B EV ER AGE FO O D + B EV ER AGE

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Dr. Scott Wyman, MD is pleased to announce the opening of the new Hometown Family Medicine and Women’s Health clinic in Missoula, along with Dr. Courtney Hathaway, MD and Jeanne Bloom, FNP Dr. Courtney Hathaway, MD and Jeanne Bloom, FNP will focus their Family Medicine practice on: Newborn Care Pediatrics and Adolescent Medicine Sports Medicine and Fitness Women’s Health and Family Planning Acute and Chronic Conditions including high blood pressure, diabetes, depression and anxiety, and weight loss.

Please Welcome them to the new Hometown Family Medicine and Women’s Health Call (406) 926-1088 to setup your appointments.

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O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. (Shhh) Inquiry Only Have you heard about The Social Haus at Green O Resort in Greenough, Montana? It's a dining experience unlike any other. It's the perfect marriage of two worlds—primitive and luxury. Feasts are prepared by Chef Brandon Cunningham and his team of award-winning sous and pastry chefs. For dinner reservations only, submit an inquiry form at thegreeno.com/dining/. Dinner reservations require at least 24 hours notice prior to the requested date and time and no more than 30 days in advance. All guests must be 21 years or older.

#CakeItForward In March of 2020, owner of Missoula Cakes Jeremy Sher inadvertently kickstarted a chain reaction of kindness and connection with #CakeItForward. He posted a photo of a cake and asked, "Who needs this cake? Who is feeling lonely, stressed, overwhelmed, or forgotten? I want to send this cake to them, with love, from you." Today, people from all over the country send him money so he can continue his passionate business of baking and gifting these cakes in a special way. Want to send a cake to someone? Visit MissoulaCakes.com.

CONTINUED >

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B U S I N E S S M O N T H LY C O N T I N U E D

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Brasserie

Porte Rouge

A chef's kiss to a French twist 16

H OT SP OT | FOOD + BEV E RAGE

When they started Burns Street Bistro about a decade ago, co-owners Walker Hunter, Jason McMackin, and Cameron Williams had some cooking limitations. The neighborhood eatery on the Westside of Missoula didn’t have a kitchen hood and they had to make do with just a soup cooker, convection oven, and panini press. Walker, the original BSB chef, says those limitations actually made it easier to figure out their brunch and lunch menu, which has sustained their popularity and allowed them to add equipment and expand their fare over time. “I work well in those conditions,” Walker says. “I get creative.” In early February 2022, the BSB co-owners opened another restaurant. Brasserie Porte Rouge is a French-inspired restaurant focused on the dinner hour, located at 231 E. Front Street in the former Pearl Cafe, where Walker got his start. The full-circle story of mentor Pearl Cash handing off the business—or at least the space—to her mentee, Walker, seems like perfect kismet. But the owners faced bumps in the road. They had to remodel in a pandemic, with a limited budget when material prices were on the rise. And Jason says it’s still unfinished. If they bit off more than they could chew, they moved forward anyway. And as it often goes, many of their obstacles turned to opportunities. “Porte rouge” means “red door” and, indeed, you enter the restaurant through a striking red double door. The space inside is a combination of Art Deco (which originated in France) and industrial styles, with high-raftered ceilings and black ductwork, reclaimed wood columns, brick walls and bold geometric shapes—in black, red, and white—that appear in the tiled floor and across the front of the long, elegant wood bar. Some of the materials were pulled from the original Pearl interior. Patrons sit family-style along the long wooden table centered in the room, or in smaller groups in teal booths. Upstairs is an interior balcony with individual tables, some of which look out over the lower restaurant. It was remodeled with the help of architectural designer Matt Duguid and local artist/carpenter Jack Metcalf. It’s not finished as planned, Jason says, but he’s glad it’s still a work in progress. “I’m kind of excited about adding bits and pieces here and there,” Jason says. It’s an opportunity for thoughtfulness, he notes, for picking

ARTICLE BY ERIKA FREDRICKSON

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Walker’s vision for BPR was to be a place where customers could have a good time and eat good food at a range of price points.

out just the right painting or object of interest—evolving the space in a more natural way." The cuisine and vibe is evolving, too. People often reserve tables at BPR for dates and special occasions—it’s that kind of place. But it’s also a place where you can pop in, slide onto a bar stool, and order a drink and food to eat alone or with friends. When it first opened, BPR’s menu included more recognizably French dishes, like cassoulet and duck confit, but also midrange offerings such as Croque Madam and a French-inspired burger. But Walker says people didn’t respond as much to midrange offerings. They wanted small plates and boards to snack on with glasses of wine, or full-on entrees they might not get elsewhere. And, Walker says he and his co-owners wanted to shake things up anyway—turn some of the presumptions about French cuisine on their heads.

H OT SP OT | FOOD + BEV E RAGE

Whereas BSB provided welcomed limitations in its early years, the Pearl Cafe space provided freedom—a little too much for Walker at first. From the beginning, the kitchen staff had access to an eight-burner stove and a myriad of cooking equipment. The pressure was maybe a little higher, too, in a downtown space with heavy traffic and attention. “Pearl built the kitchen of her dreams,” Walker says. “The possibilities were fairly limitless.” Walker’s vision for BPR was to be a place where customers could have a good time and eat good food at a range of price points. Not too stuffy. As someone who appreciates the process of learning to cook, he wants to provide young (and old) cooks and chefs the opportunity to experiment with menu items, and to make mistakes. “This is a place where we encourage mistakes,” he says. “You have to screw up a lot of

cheeseburgers to make a really good cheeseburger. And that’s just a cheeseburger.” Walker learned to cook while going to school at the University of New Hampshire, pre-internet, when seeking out good recipes meant pursuing hardcopy magazines and print cookbooks. In the university library he read French cookbooks with antiquated instructions he couldn’t understand, but loved anyway. “They would say stuff like, ‘Lard a pheasant of the freshest variety with pork fat pulled from the bottom of the belly, stuff with truffles and insert into a very hot oven,’” he says. “And I was like, ‘What’s a very hot oven, you know?’ When I fell in love with cooking, I fell in love with those kind of conventions. That language. That tradition.” French cuisine has been with him ever since. The transition back to the Pearl Cafe kitchen and transforming it into Porte Rouge felt natural.

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“I knew Pearl’s departure was going to leave a hole in this town,” he says. “I was not looking to fill in its exact shape because she is a lion and a legend and that’s not something I’m looking to imitate. But the spirit of that, I wanted to carry on.” Both Jason and Walker got MFAs in creative writing and there’s something about the way they approach restaurant work that embodies the personality of a writer: They have a sense of character and narrative when it comes to food and atmosphere. They’re accustomed to the painful but ultimately satisfying art of crafting and revising. And they understand the concept of learning the rules, then breaking them. The refined dining elements of BPR often belie its irreverence and humor. But it doesn’t take long, once you’re inside the brasserie, to see that the owners aren’t going for predictability. They have always experimented with food, even at BSB, where breakfast is just about anything as long as you “put an egg on it.” At BPR, they take classic French dishes and give them a Missoula twist or serve them up with an inside joke (Toot Sweet Tuesdays, for instance). “I like cooking that appreciates tradition but doesn't worship at its altar,” Walker says. “We are French-focused but with our own take. We are not looking to imitate Pearl or the French Laundry or anything in Paris.” Jason feels strongly about this, too. But he also notes that experimenting with French cuisine is, well…very French. This past Spring, he traveled with his wife, Ali, to Léon in southwestern France to eat and find inspiration. And the variety of options—twists on classic French dishes or dishes from elsewhere that have been reimagined with a French technique or even totally out-there creations— were abundant. “I can tell you right now: There’s really no such thing as French food,” he says. “Yes, you can find the traditional French favorites you know from Julia Child, but there are just as many of these other places.” BPR is no different. Classic French dishes are blown apart and put together, like the dessert from BPR’s first menu made by pâtissière Jenny Fawcett. It resembles a peach, but it’s really a cake made in the spherical shape of a peach, filled with peach compote and covered in a smooth, peach-colored fondant. Using different textures, combining crunchy with softer components, sweet with sour, and CONTINUED >

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redefining the eating experience is why the owners of BPR are in the game. They changed the menu for summer and plan to do so twice a year, though they kept the steak frites and French dip for those customers desiring something classic. Walker and head chef Ryan Smith redesigned the spring menu to be more playful and irreverent. They apply French cuisine techniques, but the dishes are pulled from anywhere and everywhere, and often reimagined in some striking and delicious manner. For instance, the rabbit, chorizo, and octopus skewer on snail and bean saffron risotto has echoes of paella, Spain’s famous Valencian dish (but found just as often in Provence). The bone marrow French onion dip is reminiscent of the classic snack dip, but broken down and recreated with gruyere, beef stock, caramelized onions, roasted bone marrow, pickled onion, and beef fat crackers. Recently, BPR featured Calimocho—a refreshing combination of red wine and Coke. Jason says he was reminded by a few customers that the Calimocho is not French, it’s from Spain. Jason smiles broadly—he kind of relishes these moments in a playfully combative way. “Well, it’s from the Pyrenees,” he says, laughing. “And I have a hunch you can find it in France. And it’s Basque, if you want to start getting into that.” Walker describes the act of listening to customers while challenging customers’ expectations as an interesting exercise with somewhat mysterious rules. “It’s a conversation and it’s often awkward,” he says. “We have people fawn over and loathe the exact same dish. And when people say, ‘We don’t want this,’ we listen. But then we go, ‘Okay, but what if we do this instead?’" For the owners of Brasserie Porte Rouge, the push and pull of conversation around food, along with the theatrical elements of atmosphere, are key to their success—and the main reasons they do what they do. “If no one is talking about what we’re doing here, that’s just safe cuisine,” Walker says. “And we’re not interested in that. ‘Safe’ is probably a smart business model. I don’t know, I didn’t go to business school. I just know there are way easier ways to make money than this. In this business you have to have a feel for it and a drive to want to do it.”

H OT SP OT | FOOD + BEV E RAGE

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HEARD ABOUT THE HARVEST Ten Spoon Vineyard & Winery connects our community

ARTICLE BY SUSIE WALL PHOTOGRAPHY BY ERIKA SPAULDING

When Connie Poten and Andy Sponseller started Ten Spoon Vineyard and Winery in the heart of Missoula’s Rattlesnake valley, people laughed at the idea. Twenty-five years later, Connie and Andy have earned their place by creating a thriving business within the local wine industry. Neither Connie nor Andy had any experience producing wine when Connie first purchased the property along Rattlesnake Drive with the aim to save it from development. They tried their hand at farming, but the rocky soil proved too difficult to grow vegetables. So, they turned their eye to grapes. Andy, who had been a welder for 15 years in Missoula, took courses on winemaking and visited vineyards in Minnesota and Wisconsin where he studied under Elmer Swenson—a pioneer in growing grapes in cold climates. Connie and Andy planted their first grapes in 1998, the winery was built a few years after that, and they sold their first wine commercially in 2004. Andy explains that their grapes are French-American hybrids, which are Mediterranean grapes that have been hybridized with American grapes making them more suited to withstand Montana’s colder climate and shorter growing seasons. Eight varieties are grown on their eight acres, including Marechal Foch, Frontenac, St. Pepin, and Red. CONTINUED >

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Andy now believes that they are the first, possibly second, winery in the state that makes their wines solely with Montana grown grapes. He and Connie take great pride in that. Look on the back label of any Ten Spoon bottle to find out more about the wine you’re drinking. Many labels state, “Grown, Produced, Bottled by Ten Spoon Vineyard and Winery,” reflecting that the entire process from vine to bottle happened on-site. Aside from grapes, Ten Spoon also uses locally grown fruit in some of their wines. Flathead Cherry Dry, one of their flagship wines, uses organic cherries from a variety of growers along Flathead Lake. The dry white Paradise Pear is 100% pear juice from the Yakima Valley. From 2013 to 2019, Ten Spoon experienced a severe decline in business due to pressure from large wholesale wine facilities, so in 2019 they went about making less wine, but charging more money per case. They currently produce about 2,000 cases of wine each year. They also CONTINUED >

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hold events on the grounds of the winery like private parties and weddings, as well as live music and standup comedy, to supplement the wine business, but Andy is quick to point out that wine is still their focus. “It’s a winery that does events, not an event center that does wine,” he says. “We pride ourselves on being wine crafters and growers.” One of the best ways to get to know Ten Spoon is to visit their tasting room on the beautiful grounds of the winery. You can have a glass of your

LOCA L LIM E LIGH T | EN T E RTAI NME NT

favorite wine or sample four different wines with a flight. For a refreshing pour, try Going to the Sun white wine made from 100% estate-grown St. Pepin grapes. For a bolder taste, choose the red Moonlight Estate Blend, which is 67% Frontenac and 33% St. Croix grapes. You can also brag that you played a role in the wine-making process by attending Ten Spoon’s annual harvest party. Spend the morning picking grapes, then enjoy lunch and beverages courtesy of Ten Spoon. The exact date is dependent on

each growing season, but Andy says it’s a safe bet to count on it being held between September 28 and October 15. Andy and Connie have been putting everything they have into Ten Spoon for so many years and they are now in the very early stages of dreaming about doing other things with their time. “It’s a physical job. You start to think about giving your body a rest,” says Andy. “We are looking for the next steward of Ten Spoon.” But they will only pass it on to someone also willing to put their all

into Ten Spoon and continue its legacy. What has motivated Andy and Connie to put their all into Ten Spoon for 25 years? “Wine is food,” says Andy. “If you can be involved in growing and producing it, selling it, then—to me—that’s the essence of local economy and local food growing.” For tasting room hours and a full list of events, including the date of this year’s harvest party, visit www.tenspoon.com, and follow them on Facebook and Instagram at Ten Spoon Vineyard + Winery.

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NOW OP E N | FOOD + BEVE RAGE

Just a Bite BAR PLATA SETS FORTH A NEW IDEAL WITH SMALL INDULGENCES

ARTICLE BY JILL MH TABER PHOTOGRAPHY BY ERIKA SPAULDING

When Ben Burda launched Bar Plata on Higgins in July, he set out not only to create a new downtown watering hole but also—and perhaps more importantly to Ben—to change the culture around “going out” in Missoula. Bar Plata, quite literally a hole-in-the-wall at 500 square feet, offers what Ben hopes is a glimpse into the Spanish lifestyle of community socializing. Ben and his wife have spent a lot of time in Europe, touring the countryside by motorcycle. “Northern Spain is a very sustainable place for people to live,” Ben explained. “I became obsessed with this idea of using food in season, selecting and preserving the best of a season for a time to come.” Visitors of Bar Plata won’t find a vast menu of typical Montana fare. Instead, Ben and his staff offer pinxtos (small bites) like CONTINUED >

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“There’s a lot of pent-up demand for a new, fun, and interesting way to be social.”

— Ben Burda

cured olives and crunchy pickled vegetables; as well as conservas (preserved fish) such as baby eel, cockles, and sea urchin. Ben works with an importer to source hand-harvested, hand-preserved, artisan-preserved fish from Spain. “It’s the freshest seafood you can get,” Ben said. “They’re weird, cool, little snacks that you can share with your friends. You eat it and you feel better. You’re nourished.” Ben’s careful to point out that Bar Plata is not a restaurant. In addition to small snacks, Bar Plata offers a curated selection of Spanish-influenced cocktails and wines, served by food and beverage industry professionals—another unique component of Bar Plata’s design. A part of the bar and restaurant scene in Missoula for many years, Ben has a good feel for the industry. Along the way, he became interested and committed to sustainability. “We want to be sustainable, from the products we serve to the tiny space and our footprint in the community, and in the wake we leave of good wages and sustainable living in downtown Missoula,”

Ben said. “If I’m going to leave behind something in this town, I want it to better the industry.” Bar Plata is a place to meet friends and enjoy a cocktail and a few snacks before heading to dinner, a concert, or a night on the town. Similar bars in Barcelona serve as patrons’ living rooms: places to gather, visit with old friends and make new acquaintances, to have a social, community experience. “Bar Plata is a little different than other cocktail places in Missoula,” Ben said. “I underestimated Missoula’s eagerness for something different. There’s a lot of pent-up demand for a new, fun, and interesting way to be social.” Ben’s seen everyone from college kids to business professionals to cowboys walk through the doors at Bar Plata and many of them come back for more. And while he appreciates the value of hosting friends at home, he also hopes Missoulians recognize the value of supporting local food service options as well, especially as a way of keeping jobs and professionals in Missoula. CONTINUED >

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NOW OP E N | FOOD + BEVE RAGE

“Bar Plata is a little different than other cocktail places in Missoula, I underestimated Missoula’s eagerness for something different. ” — Ben Burda

“A local way of eating entices people to come out of their homes,” he said. “A dollar spent in a restaurant in Missoula stays in the Missoula economy.” Ben wants people who love Missoula to be able to stay in Missoula—a goal on the minds of many in Montana. “If we can get anyone with discretionary income to spend that money locally, we’re harnessing that dollar to go back through the town,” Ben said. “You’re encouraging the fabric of Missoula.” His philosophy is one readily grasped by Missoulians of all walks of life, one that shares the spirit of Barcelona. “Missoula wants to be a healthy, sustainable place to live,” Ben said. “Barcelona is built by the people, for the people. I see that in Missoula. There’s an interesting cultural correlation. Missoula is an inclusive place for everyone. It’s a nice thing for everyone to enjoy.” Visit Bar Plata at 107 South Higgins Avenue. Find them online at www.barplatamissoula. com and on Instagram @barplatamissoula.

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Staying the

Course The Montana Club's resiliency is a product of their devotion to customers

In 1999, the German-themed bistro “Heidelhaus” took on a new identity as The Montana Club when Bob Powell and Nick Alonzo took over the location on bustling Brooks Street. Since then, more Montana Clubs have popped up all across Montana, offering a culinary experience that caters to the customer despite unforeseen challenges. “The restaurant business is just a people business,” says Bob. “You have to like making people happy, and you have to like the hospitality part of it because it’s a grind.” And that perfect marriage between people and restaurants was jeopardized when

ARTICLE BY CHELSEA LYN AGRO PHOTOGRAPHY BY ERIKA SPAULDING

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the pandemic came into the picture, forcing community staples like The Montana Club to prove their adaptability. “The last couple of years have really been a challenge because, you know, we’ve had to deal with some of these issues from the pandemic, and my generation has never gone through anything like it,” says Bob. While most restaurants were struggling to keep up with the shifting mandates of one county, Bob was at the helm of multiple restaurants—juggling 60 to 80 employees at each location, all while remaining flexible and attentive to daily changes. “We’re in six or seven different counties throughout the state. Each county was different, and they were asking us to do different things.” But Bob kept his common sense sharp and at the ready for whatever each day presented. The challenges were bigger than anyone in the industry ever anticipated. “We weren’t designed for take-out and delivery. We were designed to seat a couple hundred people and give them a real Montana experience. That’s always been our goal, and we wanted to maintain that,” says Bob. His day-to-day responsibilities became centered on being progressive. With industry experts telling Bob to scale back the menu, get toss-away menus, and ask customers to scan a bar code to see what was available, Bob had to rely on his own industry intelligence and local knowledge for the answers that made the most sense for the community he was serving. “Our goal through it all was for our customers to have the least amount of change humanely possible when they came into our restaurants,” says Bob. “We spent a long time building these stores and building our clientele and building our brand. And so, as we emerged out of COVID and people were able to come out and eat again, I didn’t want their experience to be any different than it was in the first 20 years we were here.” Thinking outside of the box and being innovative were no-brainers for Bob and his team. He admits that they ran all around town to fill the shortages from their wholesalers. Whatever didn’t come to them, they pursued through other local resources. His fear of having a waiter or waitress say “no” to a customer became his driving force to keep the culture they worked so hard to build stay intact. The two biggest challenges came cuffed together—staffing and sourcing—and Bob knew that he couldn’t think of them as separate entities in the overall success during this stressful, high-energy time. If a member of his staff has to say no, that position just became a lot less desirable. CONTINUED >

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“Consumers wanted normalcy, and to me, normalcy in Montana Club is not choosing from 10 or 20 items—it’s to have the same experience,” says Bob. “If it means that we need to pay a little more for something that our wholesalers shorted us on by going to Costco or by going to a different supplier, we’re going to do that.” Bob also admits that he had to remember the real reason people choose to come to The Montana Club. Why do customers come to dine here? “I put my consumer hat on every day,” says Bob, who is proud to have been loyal to the feedback he’s received over the years. He’s listened to what people had to say, and it shows. “If you’re trying to make happy customers, you do whatever it takes and that’s what drives us,” says Bob. It’s not lost on him that our community has changed its perspective because of this pandemic. We’ve had to turn proven concepts on their heads and think creatively to keep our people and restaurants safe and thriving. “I think we’re more appreciative of what we do have,” says Bob, thinking back at all the extra energy that went into the last few years and all the perspective those years have offered. He knows that he couldn’t have survived through the last couple of decades or this unprecedented time in our world without his family of a staff. “I want our staff to know that they work for real people and not a corporation—we’re a good-sized company, for sure—but we like to think that our culture is very different from corporate,” says Bob. He’s seen his employees celebrate each other’s birthdays and go camping or hiking together, and he is also proud to offer competitive advantages to his business family. “When customers see that our staff is treating each other like family members and we’re treating them like guests in our house, there’s a whole different approach and a different feel that an employee gets from that.” Catering to the culture that has remained a foundation of success for The Montana Club was the right recipe to overcome a trying time. And now that we’re a little more back to “normal,” Bob is focusing on the really important things, like what he’d like for lunch, which is of course, a pint of Blue Moon, a steak and a baked potato, and some mud pie. “That’s the ultimate meal.”

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events A curated selection of the most intriguing upcoming events in our area. O CTO BE R 1 ST

Bike to Barns!

O RCHARD HOMES , TARG ET RA NG E , B I G F L AT NE I G H B O R H O O DS | 8 :0 0 A M Enjoy the last weekend of Bike to Barns (10/1 & 10/2)! Take your bike adventure to 13 local farm and food stops. Explore all the local flavor on a self-guided bike tour through Missoula's neighborhoods. Ticketed packages include a bike route map, special farm stand offers, event t-shirt or reusable tote, BINGO game (win prizes!), and meal vouchers. O CTO BE R 1 ST

Zoo Town Challenge

O GREN PAR K AT ALLEG IAN CE F I E L D | 1 0 :0 0 A M VRTX Fitness and the Missoula Paddleheads are proud to announce the inaugural "Zootown Challenge" on Saturday, October 1 at 10 a.m. This event is Missoula's first stadium-style obstacle course race. O C TO BE R 2 N D

Walk to End Alzheimer's

SOUTHGATE MALL | 1:00 PM Register to walk in the Walk to End Alzheimer's, taking place at 1 p.m. on October 2 at Southgate Mall. All funds raised through Walk to End Alzheimer's further the care, support, and research efforts of the Alzheimer's Association. CONTINUED >

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EVENTS CONTINUED

O C TOBE R 8T H

Montana Natural History Center Annual Banquet & Auction

WILMA THEATER | 5:00 PM Join the Montana Natural History Center for a fun and nature-filled evening at their annual banquet and auction on October 8 at the historic Wilma Theater! This year they are celebrating 20 years of the Visiting Naturalist in the Schools program. Get tickets at MontanaNaturalist.org . O C TO BE R 2 2 N D

Theatre: The Addams Family

MCT CEN TER FOR THE PERFO R MI NG A RTS | 2:0 0 P M A comic strip by Charles Adams in the late 1930s about a quirky family with ghoulish humor took on a life of its own in a 1960s TV series and eventually to the Broadway stage as a musical comedy which received numerous Tony nominations and other accolades. Find tickets at MCTInc.org . O C TOBE R 2 5T H

Hands on Science: Spooky Science!

SP ECTR UM DIS COVERY AREA | 2:0 0 P M Join spectrUM for guided science activities at the Discovery Bench from 2 to 6 p.m. Tuesday through Saturday. This particular week is spooky themed! No registration required. Located at 455 East Main Street.

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