Distinctly Montana Magazine

W W W. D I S T I N C T LY M O N TA NA . C O M 49 Never one to sit on his laurels, Tracey soon began purchasing and butchering whole animals, using every portion to produce special "preparations of the week." At the same time, he ventured into the world of charcuterie, producing sausages and cheeses that he featured in his starter courses. e couple took a major leap in 2006 when they took on ad- ditional space in the Florence to create a wine bar, with a total redesign of the space that was the original restaurant's dining room. e Art Deco touches remain and blend with modernist light fixtures and gilt wall coverings. What's changed in the past year is that Red Bird's Wine Bar and Dining Room now share the same menu. e stress of prepar- ing two separate menus in a relatively small kitchen is behind him now and he refers to it as a change that was long overdue. e other major change that has had an immeasurable impact is the birth of the couple's son, Max, eight years ago. It's changed the way they travel (less), and the way they eat when they're on the road. Tracey points with pride to his son's willingness to try new foods. And the couple's tasting exploits now focus largely on ethnic cuisines, especially ai and Indian curries, freshly made pasta, and even barbecue. Red Bird has always baked its own breads and rolls. Leftover rye bread, for instance, is used to make croutons or give texture to soups and stocks. And if you want a burger with the Tracey touch, you'll get a house-baked bun to enjoy it on. Nevertheless, he longs for an extended food-based journey through Europe, even though the family's forthcoming vacation trip back to Sea Isle will include nostalgic visits to cheese-steak stands, fish markets, and other South Jersey food traditions. ere are many things one can learn in culinary school. But Chef Jim Tracey proves that desire, taste, determination, and hard work can also be a ticket to success in the tough world of restau- rant cooking and ownership. IF YOU GO: Red Bird is located at 111 N. Higgins Ave. in downtown Mis- soula in the lobby of the Florence "hotel" building. The restaurant is open Monday through Saturday from 5 pm until 10. The Wine Bar does not require reservations, but reservations are strongly suggested for the din- ing room. Phone 406-549-2906 or reserve on line through the restaurant's Web site (www.redbirdrestaurant.com) or through Open Table. Come Visit Us! ∙ (406) admiss@umontana.edu UM, as distinctive as you. Our distinguished history of excellent teaching, research and public service, improves the lives of not only our students but also our fellow local and global citizens. We advance knowledge, promote artistic creation, provide opportunity and enrich our region's economic vitality. As Montana's intellectual, creative and economic engine, we promote an educated citizenry for a rapidly changing world. INTERESTED? COME VISIT US! umt.edu

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