Page 17 - Flathead Beacon // 2.18.15

FLATHEADBEACON.COM
FOOD
FEBRUARY 18, 2015 17
Chef Brian Scottibelli prepares Italian steamed clams for his Vongole Marinate appetizer at ScottiBelli's Ristorante Italiano in Kalispell.
Saving the Best for First
A selection of some of the most popular appetizers at valley restaurants
Elk meat loaf sliders with tabasco onions and low country steak sauce on a brioche bun from Tupelo Grille in Whitefish.
BY MOLLY PRIDDY
Traditionally, there's a certain or- der to a nice meal: order a drink, then an appetizer, but the real
star of the evening is usually the entrée. But as the Flathead's food culture continues to mature, so do the appetizer options. In some places, they're one of the draws, just as popular as the mouth-
watering dinner options.
In Kalispell, the crew at Scottibelli's
Ristorante Italiano says the most popu- lar appetizer is easy to pick out, because it's ordered so many times each night. The vongole marinate – "marinated clams" in Italian – tends to sell itself, Chef Brian Scottibelli said.
It starts with fresh clams, shipped in three times each week from Seattle, which are cooked in a simple-yet-de- licious lemon-wine-garlic sauce, with some pepper flakes for a little kick.
Once the clams are opened up, Scot- tibelli adds a piece of handmade pizza dough to the top and pops it in the oven for about 90 seconds. When it comes out, the dough has transformed into a gor- geous bubble of bread, hiding the sea- food treasures inside.
With some garlic, parmesan, and parsley sprinkled on top, the final prod- uct is delivered to the table and cut open, allowing the steam to pour out with the scent of the sauce and clams, tending to elicit a round of oohs and ahhs.
Whenever the concoction is deliv- ered to a table, the diners seated nearby rubberneck as the server cuts open the bread, and usually leads to more orders, Scottibelli said.
"It's very popular," he said.
Across the valley, restaurants have started offering extensive appetizer menus to supply the growing demand for smaller dishes, which allow for more
variety in a meal.
Latitude 48 Bistro and the Red Room
offer entire share-plate menus, with a selection of plates of meats, vegetables, and cheeses to give the diner a wider se- lection for their meal. Other local res- taurants, such as The Craggy Range Bar & Grill and Tupelo Grill have taken on the popular traditionally Canadian dish of poutine, which consists of gravy and cheese curds on top of French fries.
In Whitefish, Tupelo Grille Execu- tive Chef Cecilie Andersson said her cus- tomers enjoy a wide range of appetizers, from catfish to ahi tuna, but the most popular tends to fall under the category of comfort food: the elk meatloaf slider.
"We almost can't make enough meatloaf, that's how many we sell," An- dersson said.
The recipe uses Tupelo's homemade meatloaf, which consists of ground elk, fresh ground beef made from the trim-
mings of the restaurant's steaks, and spicy Italian sausage.
Meatloaf is great on its own, she said, but adding Tabasco crispy onions and the restaurant's low country steak sauce brings the dish to a new level.
Another popular appetizer incor- porates fresh seafood: the shrimp and crawfish cakes. These delightful cre- ations are made like crab cakes, but us- ing shrimp and crawfish instead, along with roasted red pepper coulis sauce, sweet pepper relish, and a tarragon aioli.
While going to dinner will always be a popular option, more people are eating from the appetizer menus, like the Span- ish do with tapas, Andersson said. Live music, drinks, and appetizers can make for a great evening out, she added.
So next time you venture out for a meal, consider changing up the tradi- tional order and eating a selection of ap- petizers for dinner. Bon appetit!
Time to Wine Dinner pairings from Brix Bottleshop in Kalispell BEACON STAFF
Sometimes, the best meal in the valley comes from your own kitchen, or that of friends and family. Though the food may be great, finding a wine to pair it with can be a challenge. With this in mind, the folks at Brix Bottleshop in Ka-
lispell and Whitefish have a few suggestions on which bottle to serve with which meal.
Wine pairings from Brix Bottleshop.
For FISH
A white wine, the 2012 Champalou
Vouvray
For PASTA
Poggio Anima Belial Sangiovese Toscana IGT
For PORK or SALMON The O.P.P. (Other People's Pinot)
from Mouton Noir winery
For STEAK
Bishop's Peak cabernet sauvignon
For more information on Brix, visit www.brixbottleshop.com. The shop is located at the Loading Dock at 101 E Center St. and in Whitefish at the Stumptown
Marketplace at 12 Spokane Ave.