Disclaimer: this recipe contains no goat By Michael Somerby EBS STAFF At Outlaw Partners, EBS staff included, we like to eat. As proof, the office kitchen...
EBS STAFF BIG SKY – Once the capital city of the Montana Territory, Virginia City was, for a time, plagued by the constant raids by gangs...
By Scott Mechura EBS FOOD COLUMNIST Ah, the American frontier—be it the Wild West, Appalachia, or deep in the heart of Texas—we seem to fall in...
By Scott Mechura EBS FOOD COLUMNIST We see it all the time, restaurants and bars, somewhat reluctantly, get on what Americans seem to think is a...
By Michael Somerby EBS STAFF For the chef that detests cleaning a soapy mass of pots and pans once a meal is finished cooking, the humble...
By Scott Mechura EBS FOOD COLUMNIST It used to be we asked, “What’s for dinner?” Now the question has become “Where are we having dinner?” I...
EBS STAFF The days are growing shorter, the nights colder and the river’s running lower: telltale signs of a Montana summer coming to a close, and...
By Carie Birkmeier EBS STAFF Who doesn’t love a great cheese board? They often become the centerpiece of gatherings, offering a little something to satisfy everyone’s...
By Scott Mechura EBS FOOD COLUMNIST We try and we try. We learn butter will cause heart disease and high cholesterol, so we invent margarine. Only...
By Scott Mechura EBS FOOD COLUMNIST I’ve been in this business for a very long time, and one of the most enduring labels our industry has...