D I S T I N C T L Y M O N T A N A
S P R I N G | 2 0 1 5
1 7
Gal
301 N. Higgins Missoula
406.541.0080
www.greenlightmt.com
REPRESENTING OVER 35 LOCAL ART-
ISTS
,
DESIGNERS
,
AND CRAFTSPEOPLE
,
WE ARE A GREAT SHOP FOR LOCAL
SOUVENIRS (BUT NOT YOUR TYPICAL
KEEPING IT LOCAL.
MISSOULA
,
S PREMIERE ECO-BOUTIQUE AND HEALTHY LIVING DEPARTMENT STORE.
TeLL Me MORe AbOuT The ALLeY CAT.
The essential thing you have to know is that it was tiny. It was a very narrow space and I don't
think we could accommodate more than a dozen people at a time. The kitchen was so small,
only two of us could fi t in there—plus the person who washed dishes.
WheRe DO YOu See YOuR ReSTAuRANT GOING OveR The fOReSeeAbLe fuTuRe?
First of all, I read many of the (culinary) trade magazines and blogs and I don't think what the
"ingredient of the moment" or what's happening in the dining scene in larger cities will have
much effect (in our restaurant). I see the dining world going toward a more casual approach
with more options for customizing one's dinner.
And even though I've edited my menu, I still think we may need to make it smaller—perhaps
go prix fi xe or maybe just some limited choices.
I know for certain that this will be my last restaurant. After 40 years of cooking commer-
cially, I've done what I can. But in the back of my mind, I keep thinking about
A Table in the
Tarn,
that chronicled a British writer's labor of love, turning an old French inn into a world-class
dining destination. But that's just me daydreaming.
DO YOu hAve AN OveRRIDING PhILOSOPhY ON fO OD?
From day one, I've stood by and behind the food I love. I want eggs from chickens, milk from
cows, fresh fruits and vegetables and lean meats. I've stayed the course and I intend to keep it
that way.
Pearl Café and Bakery is located at 231 East Front Street, Missoula, MT 59802;
Open Monday to Saturday from 5 p.m. Phone (406) 541-0231 for reservations.
Chef JIM GRAY is
a Missoula-based culinary
instructor and restaurant
consultant. He was the 2005 American
Culinary Federation Montana Chef of the
Year. He now operates the Kitchen Guy
Cooking School in Missoula. As a restau-
rant consultant he creates, remakes, and
reimagines menus for food and beverage
establishments.
