The Story Behind the "M"

The "M" is 620 feet above the Missoula Valley floor. It is 125' feet long and 100' feet wide. University of Montana forestry students cut the switchbacks into the side of the hill in the early 1900's. The first "M" was assembled out of whitewashed rocks in 1909, and given a fresh coat of paint by freshmen every year, until 1968, when all those rocks were cemented together with concrete.

Photo by Nelson Kenter, kenterphotography.com

Posts Tagged ‘FVCC’

Caponata

By MANDA HUDAK - Dish comes from the southern Italian island of Sicily and capitalizes on their natural sources of eggplant and peppers.... more

Alaskan Halibut with Morels

By HOWARD KARP - This dish sums up the spirit of summer. Its white flakey Alaskan halibut with Oregon morel mushrooms, wild leeks, fresh ramps and green peas.... more

Sea Scallops with Brown Butter Potato Cream

By JONATHON HARTIG - Restaurants like Restaurant Martin inspire me to look at and appreciate food for its beauty and simplicity.... more

Spring Moussaka

By MANDA HUDAK - Moussaka, the traditional Greek casserole, layers ground lamb seasoned with oregano, cumin, cinnamon, garlic and mint and crispy eggplant with a rich spiced cream sauce.... more

Crispy Pork Shank

By JONATHON HARTIG-We are lucky to have such great local pork products here in the Flathead Valley. Incorporating fresh pork in your menu is as simple as visiting one of our local butchers.... more

King Cake

By MICHAELLA IRLBECK - Students at The Culinary Institute of Montana at Flathead Valley Community College celebrated Mardi Gras.... more

Dungeness Crab Arancini

By JONATHON HARTIG-I enjoy making food that can be altered to fit a cuisine, taste preference or dietary need. Arancini fits that bill. ... more

Snickerdoodles

By CHEF TRACY DARUE - People have different tastes in cookies. Some like them flat and crisp, while others like them soft and chewy. Here's a recipe that combines both.... more

Fresh Alaskan Halibut with Savory Sauce

The combination of fresh Alaskan halibut and savory sauce produces phenomenal flavors By CHEF HOWARD KARP for the Flathead Beacon Of all of my Mediterranean fish recipes, this one is my favorite. The combin... more

The Veggie Bowl

By MANDA HUDAK-In 2016 I propose that we recognize that food is really most delicious and healthful in its natural form, without all those added preservatives, chemicals and processed sugars.... more

Roasted Garlic Tomato Soup in Puff Pastry

By CHEF HOWARD KARP-This soup has all the flavors, aroma, and presentation for a perfect winter entertaining dish.... more

Focaccia Bread

By JONATHON HARTIG - Focaccia bread is easily one of my favorite breads to make and eat. Focaccia, like Ciabatta, should have large, open pockets or holes within the bread.... more

My Best Crab Cakes

By CHEF HOWARD KARP-I probably have five different recipes for crab cakes, but this one consistently receives the most rave reviews from my clients. The key is the quality of crab meat used. ... more

Earl Gray and Cranberry Cheesecake

By CHRISTIAN PERBIL-Everyone loves cheesecake, regardless of the time of the year. What better way to infuse a cheesecake with the essence of the season than by using cranberries? ... more

Caramel Pecan Tart

By TRACY DARUE - It's Thanksgiving time and I have to admit that I’m not much of a pie person. If you're like me, try this scrumptious recipe for a pecan caramel tart.... more

Spaghetti and Meatballs

By CHEF HOWARD KARP - My favorite comfort food may come as a surprise for many of you. Are you ready? It’s spaghetti and meatballs! The secret is making it traditional style.... more

Berry Crème Fraiche Cake

By MICHELLE HICKS - This is a cool refreshing cake. It's not overly sweet, and the creme fraische adds a perfect little tang.... more

Parmesan-Crusted Chicken with Asparagus

By CHEF HOWARD KARP - This picture-perfect dish really turned out to be a crowd pleaser.... more