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tails, including the best Manhattan I've ever had. But the piece de
resistance was the dessert, an indescribable construction called
"The Montana Mushroom," a glossy mushroom-shaped dome of
mango mousse, filled with raspberry and cherry gel, sitting in art-
fully scattered chocolate 'dirt.' We finished with an after-dinner
amaro flight, choosing three Italian digestifs from their selection
of Montenegro, Nonino, Averna, Rabarbaro, and Fernet Branca.
Wow.
The other restaurant on site is the more casual but no less impres-
sive Fireside Room, where yours truly had a memorable corned
beef hash skillet for breakfast the next morning. She had beig-
nets the equal of any to be found in New Iberia, which were so
good I stole two while she wasn't looking.
Then, as night settled over the ever aptly-named Paradise Valley,
we settled into the hot tub and leaned back, arm in arm, as we
watched the stars chart their arcs through the prettiest night sky
we'd ever seen.
I was a bit peckish when we finally got back to the room, that first
night. I went looking for something to nibble on and what did I
find but a pretty little trout cookie, snagged earlier that afternoon
for just such an occasion. Watching the fire, we split it in half and
shared it, together.
Yes sir, I keep thinking about that trout cookie.
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