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BUSINESS IS PERSONAL 33 TRANSACTIONS 33 Business
‘GOOD FOOD, GOOD DRINK,
GOODTIMES’NEW WHITEFISH DISTILLERY PROMISES TO BE A
GATHERING PLACE FOR THE COMMUNITY
 FROM LEFT: Mixologist Cory Ceballos, distiller and manager Adam Tunnell, executive chef Jeff Hobart, owner Dannette Sefcak.
 Executive Chef Jeff Hobart sprinkles powdered sugar on bananas foster at White sh Handcrafted Spirits. GREG LINDSTROM | FLATHEAD BEACON
WBY JUSTIN FRANZ OF THE BEACON
HITEFISH – Danette and Tom Sefcak arrived in the Flathead Valley 13 years ago for vacation and, like a lot of people, they fell in love.
Danette said they were so sure of their love on that rst vacation that they spent most of the time looking for a home here and soon after they traded their California address for one near White sh.
Now more than a decade later, the Sefcak’s are turning their passion for ne food, spectacular spirits and choice cigars into the town’s new- est business, White sh Handcrafted Spirits. Located on Wisconsin Avenue just north of downtown, the new dis- tillery had a soft opening last month and has been serving up food and mocktails for the last few weeks. Once they get the nal approval from state regulators, they plan on selling spir- its, too, hopefully before March.
The Sefcaks’ worked as mortgage brokers for a number years before the economic collapse. After that, they headed to the Bakken in North Dakota and saved their pennies. While there, the idea for White sh Handcrafted Spirits was born.
Making craft liquor is actually in
Tom’s family history. According to legend, his grandfather used to make moonshineandsellitontheroadin Texas.Danettesaidthestorygoesthat the bootlegger would travel the state serving up spirits and playing guitar.
A few years ago, Denette moved back to White sh full-time to start putting together the distillery. Top- ping their wish list was an atmosphere that made guests feel like they were at home, and it’s clear they succeeded while sitting in some of the plush chairs next to the replace.
“We want people to feel like they’re at home relaxing with friends,” Danette said. “We believe that with good drink and good food you instantly have good times.”
Heading up the creation of that “good food” is Executive Chef Je rey Hobart, who before coming to the Flathead worked in Hawaii, Sun Val- ley and Seattle. He said the kitchen works tirelessly to showcase the very best ingredients that Northwest Mon- tana and the Paci c Northwest have to o er. The distillery’s tapas menu’s highlights include duck tacos, beef tenderloin fritters and a winter veg- etable curry.
“Northwest cuisine is all about celebrating what we have here, the bounty of this region,” he said.
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www.eisingermotors.com
HWY 93 N & RESERVE, KALISPELL
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Open: Mon - Fri 7am to 6pm Sat. 8am to 5pm
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JANUARY 13, 2016 // FLATHEADBEACON.COM