The Culinary Institute of Montana

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.

Posts Tagged ‘The Culinary Institute of Montana’

Jun
04

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

May
04

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

Feb
04

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

Dec
16

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

Sep
18

Kaiserschmarnn (Austrian Pancakes)

By Chef TRACY DARUE - Trying to figure out what to do with the abundance of apples from your trees? Try this recipe for Austrian Pancakes.... more

Aug
21

Brown Sugar and Strawberry Scones

JONATHON HARTIG - A scone has always been one of my favorite baked goods. The combination of flaky, buttery dough, sugar topping and fresh fruit leaves little else to be desired.... more