Tony and Anupama Koures want you to discover, or perhaps rediscover, the sensuousness of luxurious food. As hardy practitioners of such sensuous and luxurious eating, they are more than willing, even delighted, to share exotic food recipes that stimulate the eyes, the nose, and the palate. The philosophy of the Koures’ Epicurean Bistro, which quietly opened for business in Missoula in August 2005, is dedicated to the swift pursuit and engaging enhancement of culinary pleasure. 

“I really love turning people on to new dishes,” said Tony Koures, whose parents, George and Eva, opened the first full-service Greek restaurant in Montana three decades ago, Zorba’s Greek Cuisine. “A lot of the recipes here are extensions of Zorba’s.” 

Finely suited to the tastes of an epicure, the Koures’ bistro features entrées from around the globe. From Moroccan pork tenderloin with fresh asparagus and zucchini to Sicilian swordfish served with a creamy lemon caper sauce, the eclectic cuisine of diverse countries is represented with style, pizzazz and dashing elegance. “I want people to come here and enjoy the high-end culinary experience,” says Tony. “Plus I want to share my appreciation and love of good food.” 

Perhaps unsurprisingly, Tony Koures, born in Athens, Greece, raised in Missoula, has done his share of globe-trotting. With a PhD in theoretical chemical physics, Tony enjoyed many world experiences working for a quantum mechanics software company. In fact, his wife, Anupama, originally from New Delhi, India, holds a master’s in molecular biology.  

“We spent time at many unique and traditional places throughout the world, giving us a larger and larger repertoire of different recipes that we have been able to retain,” says Tony.  

The Koures’ restaurant operates in authentic Bistro style. All dishes are freshly prepared on a daily basis and the entire menu is home-made from scratch. “We promote the non-processed and the healthy. The food we serve here is the same food I feed to my own child,” says Anupama.

From certified organic wines to Alaskan salmon arriving from pristine ocean fisheries, to New Zealand natural lamb and natural pork tenderloin originating in the Northwest, all of the Epicurean Bistro’s “food and ingredients are world-class,” says Anupama.

“All of our chicken comes from local Hutterite colonies. Our beef is organic and has been environmentally cultured without the use of antibiotics or hormones,” she adds.

Not only have the Koures’ retained many strong culinary memories, but they are also creating new ones for their customers. Naturally, Greek and Indian delicacies are staples on the Epicurean Bistro’s menu. Greek conventional entrées include Moussaka, a traditional casserole, and Pastitsio, which is a lasagna plate made with layers of bucati and ground beef sautéed with fresh herbs and spices. Anupama brings her family’s Asian-Indian food traditions to the table – and to the kitchen. While the curry dishes on the menu are constantly changing, Anupama can always be found preparing and cooking her ethnic specialties. Her talents don’t end with the main meal as Anupama has formal training in classical French pastry making. Serving as the Bistro’s pastry chef she creates and inspires all the desserts served there. The establishment’s executive chef, German-born Marten Albrecht, has worked at several of the classiest and most distinct dining venues in the world.  

“Marten will not compromise quality,” says Tony. “He will not let subpar or substandard food go out.” 

Additionally, the Bistro offers a healthy children’s menu and always has something in store for both sworn vegetarians and strict vegans. “We’re dedicated to catering to different needs,” says Anupama.

Besides being an unapologetic stickler for food quality and wholesome ingredients, Tony Koures is a wine connoisseur. And he fully intends to prove that Greece’s not-so-glowing reputation for wine products couldn’t be more exaggerated or more undeserving. “Greece has always made great wines,” he says. “We carry many different inexpensive and extremely good wines from there.” 

Therefore, the house wine at the Epicurean Bistro is Skouras. The white is crisp, light and delicious; the red maintains sharply defined fruit aromas and a velvety zing. Another Greek red, Megas Oenos, is also available. Suave with a luscious flavor, it’s the epitome of sophistication and delicacy.  

So, whether it’s a mojo spicy sauce recipe brought back from the Canary Islands, a Belgian beer, a Greek appetizer, or a unique and delicious glass of wine at a reasonable price, the Koures’ take tremendous pride in familiarizing new folks with the world’s convivial flair and culinary aptitude.

“My job is getting people acquainted with various cuisines, beers and wines,” says Tony. “Hopefully, people will fall in love with them.”  

Epicurean Bistro is located at 1901 Stephens Avenue in Missoula. For reservations call 327-8888.

The Hamilton Farmer’s Market annually brings together many different kinds of vendors, selling a variety of organically grown fruits, vegetables, herbs and plants. From specialty condiments to sauces, relishes and jellies, the seasonal Saturday market is the valley’s signature fete of tasty products and merry merchants. And while every vendor has different operational capacities, each shares a special commitment to their own unique production practices.

Margaret and Harvey Sharp have been selling their organic fruit, flower and vegetable products at the Hamilton Farmer’s Market for ten years. The Sharps have always been interested in gardening and growing, and have engaged in such pleasing pursuits primarily for their own pleasure.

“Most of the folks at the market are the smaller folks like us,” says Margaret. “The market gives us a chance to meet a lot of people; some people you only see at the market. People there are very friendly and many of our customers are members of Hamilton’s retirement community who don’t have gardens.”

On their Hamilton property, which they’ve dubbed Sharp’s Acres, the couple have more than 45 pepper plants and 50 cucumber plants, as well as sizable portions of beans, parsnips and squash. You name it, the Sharps grow it: horseradish, beats, rhubarb, poppy flowers, chamomile tea leaves, plums, and candy onions. These products abound in a pair of solar hoop houses, small structures with roll-up vents designed to increase ventilation and reduce sunlight intensity.

They also process jams and jellies, including ones with huckleberry and harvest berry flavors. While each year the Sharps have been selling more and more, they make certain “that the things we sell have been picked very recently and are very fresh,” says Harvey.

One of Margaret’s favorite items to grow, and conversational pieces to discuss, is heirloom tomatoes. In fact, says Margaret, heirloom tomatoes can be found in nearly every color, size, shape or flavor. Different tomato colors include black, orange, yellow, bicolor, and even striped.

“I really enjoy the variety when it comes to heirlooms. There are some people still thinking that tomatoes only come in red. That’s not true. It’s fun for people to try something new at the market. I like offering different types of things not offered in the supermarkets,” says Margaret, who does her own seed saving and trades seeds and affirms that seeds which aren’t genetically modified can be passed on generation to generation. (She says that saving seeds from outstanding parents will increase the chance of bigger fruits or more productive plants in the future. Propagating seeds from your hardiest, most frost-resistant plants will also increase the chances of high productivity.)

Margaret says that black tomatoes have a delicious blend of sugar and acid and a distinctive, complex flavor that is to be savored.

“Each black tomato has a unique and different taste. One can be fairly tart and the other can be fairly sweet. One can be juicy and the other can be meaty.”

As with most garden plants, varieties can be acclimated over several gardening seasons to thrive in a geographical location through careful selection and seed saving.

Heirloom tomatoes are usually indeterminate, meaning they will produce fruit all season long, and grow in a vine-like pattern. Some of the varieties, however, are determinate, meaning they tend to produce their fruit for a shorter period, and have a more bush-like growth pattern.

Margaret believes that homegrown tomatoes differ from those bought in the store; that’s because, she says, homegrown offerings have a vastly superior taste to them.

“I advertise mine as tomatoes with taste,” she says.

The Sharps’ jalapeño jellies also have some zing. The “jalapeño jelly with an attitude” has a particularly forceful kick and is a delicious way to open the eyes, as well as the taste buds, of your friends. Both jalapeño jellies taste delectable on top of cream cheese and crackers. And if you’ve never handled raw jalapenos before, Margaret offers a word of warning: The skin of the pepper is safe to touch - it’s the seeds that produce the burning sensation.

“If you’re not using plastic gloves, keep your hands away from your eyes,” she says.

Additionally, the Sharps make jams, jellies and apple butter from their leftover fruits. For proper texture, says Margaret, jellied fruit products require the correct combination of fruit, pectin, acid and sugar. “Preparing the fruit takes the most time, like when you spend time taking the seeds out of cherries.”

The fruit is what gives each spread its unique flavor and color. It also supplies the water to dissolve the rest of the necessary ingredients and furnishes some or all of the pectin and acid. (Pectin is a substance in fruits that forms a gel if it is in the right combination with acid and sugar. All fruits contain some pectin.) Good-quality, flavorful fruits make the best jellied products.

Like most gardeners, Margaret, and, to a lesser extent, Harvey (who, quite frankly, says he’s more fascinated with rock collecting than growing zucchini), enjoy experimenting and find a world of challenge and satisfaction in trying different seed-saving and plant-crossing techniques, watching subtle changes in the varieties they save and keeping an eye out for unusually good new developments.

Harvey likes doing the planting and picking work. In fact, forty to fifty pounds of tomatoes and cucumbers are plucked twice a week when things at Sharp’s Acres are in full swing. Also, peas, strawberries and raspberries need to be picked every other day during busy season. The in-between work, things like watering the fruits and vegetables and tying the tomatoes, falls to Margaret.

While Harvey and Margaret both concede that gardening can and does in fact “tie you down,” the sense of accomplishment it brings far outweighs the burden of time consumption.

“It’s fun watching these things as they grow and develop. Plus it gives me something to do and look forward to,” says Margaret.

Margaret also finds open air work more invigorating than indoor activity. “Gardening is good exercise, too. I’d rather be outside gardening and doing things than being in the house moving on the treadmill.”

As long as I can remember Western Montana Clinic has been a big part of the Missoula Valley, and in learning how long it’s actually been serving this area, it became clear why it has always been a presence in my memory - it’s been here since 1922!

Who’d have thought that the main clinic, which is now located at 500 West Broadway (adjacent to the St. Patrick Hospital), had such an historical presence in Western Montana? And, how one physician’s concept could blossom into its dynamic present state?

It all began when two small physicians’ groups united, largely upon the leadership of one Dr. Harry C. Smith, who had practiced as an Army surgeon in the Philippines during the Spanish-American War. Following an impressive visit to the Mayo Clinic, Dr. Smith desired to incorporate the Mayo Clinic’s concept of “group practice.”

Together with Drs. J.F.S. Marshall, John T. Holmes, P.T. McCarthy and W.J. Marshall, Dr. Smith formed the foundation of the Western Montana Clinic in the second floor of the Higgins Building, which was located next to the current Sterling Savings Bank on the corner of Main and Higgins in Missoula. There, they practiced obstetrics, pediatrics, gynecology, general medicine, and even had a laboratory and x-ray department.

As time moved on, the need for the Clinic to expand was evident. In 1941, the clinic moved into its own building, which was across from the St. Patrick Hospital on Broadway. The Clinic was clearly earning a reputation as it drew patients from as far as 100 miles away, at that time, quite a testament to the clinic since many traveled such distances on narrow and often unpaved roads.

With the clinic’s expansion, other well-trained physicians and specialists were recruited, adding a host of talents, many came with post-graduate training from the Mayo Clinic. In addition, the Clinic embraced some approaches Mayo Clinic practiced, such as medical charting and the type of medical tables used.

Later, in 1967, the clinic expanded both in space and staff to accommodate even more healthcare services. The new addition was erected across from their then-established building, which was also connected by an underground tunnel. The tunnel not only provided access to each clinic building, but it also ran directly under Broadway to St. Patrick Hospital. It was indeed a slick way for both patients and medical staff to safely traverse between the well-established facilities.

Then, in 1979, St. Patrick Hospital exercised its ownership rights of the property on which the old Sacred Heart High School Academy building existed. The Academy building and its grounds stood adjacent to St. Patrick Hospital, and provided the ample space of an entire city block - space St. Patrick Hospital needed for a new complex. The old school building was demolished, and the new hospital was erected on that site.

The clinic, with a need to also update and expand even more, had designs on the previous site of St. Patrick Hospital. Western Montana Clinic and St. Patrick Hospital joined forces to utilize the space at the hospital’s old site, but found, however, that it was not economically feasible or practical to renovate the building. It would have to come down. Western Montana, for the first time, witnessed its first building implosion, the site of the old St. Patrick Hospital (which was spectacular).

In 2002, the Clinic then moved into its new and completely luxurious and modern building, which houses its main facility.

Today, Western Montana Clinic has truly fulfilled its namesake. Besides the main clinic, there are many different satellite locations throughout Western Montana, including the Florence Family Practice, Frenchtown Family Practice, Lolo Family Practice and Seeley Swan Medical Center. There are also affiliations with Polson’s Western Montana Medical Clinic and Western Montana Medical Clinic in Ronan.

The clinic has an amazing reputation, which, as we all know, had to be earned. The clinic is also a large factor why Missoula has become one of the most respected medical hubs of the Northwest.

Throughout the years, the clinic acquired many bragging rights. It brought Missoula’s first radiologist in 1947; it performed the first renal dialysis and developed the first Coronary Care Unity in Montana; it initiated the first left heart catherization laboratory; and the first open-heart surgery!

From the small team of founding physicians to today’s 400 plus employees, and more than 60 Board Certified physicians (who practice in 19 medical specialties), patients don’t have to go far for outstanding medical care.

It’s the heart of the fishing season here in the Bitterroot Valley and the local outfitters are hard at it, putting new clients as well as old repeat clients into the best fishing possible. The repeat folks know pretty much what they can expect from their outfitter and favorite guide, which is why they are repeat clients in the first place. They have obviously had a good experience and want to keep it that way. As far as the new people to the area, whether they are seasoned fly-fishing veterans or brand new to the sport, they must choose who they are going to have they’re float fishing experience with, or IF they choose to be guided at all. There are a few simple ways to go about this that will ensure your introduction to the sport and the area is a memorable one.

First of all, many people coming to the area have friends or family who either live here or have spent some time here and have taken a guided trip at one time or another. This is usually your best way to start the search for a guide. You can look at all of the fishing magazine ads in the world, but there is still nothing better than good ol’ word and mouth recommendations from someone you know and trust. They will give you the thumbs up or down on a particular outfitter or guide.

If people have no acquaintances to refer to in the area, check with a local fly shop and talk it over with whoever runs the outfitting for them and run a few questions by them, such as how long the guides have been working in the area, if they are good instructors and most importantly, are they fun, etc. Be SURE to ask for a couple of references. The outfitters will all say they are the best, but you should get an outside opinion – preferably from someone who has fished with them for a few years. Certain outfitters will change guides yearly with little knowledge of who is working for them. Guides who are working through the same sources for several years are doing so for a reason. They are bringing repeat business to the outfitter because they are GOOD GUIDES. You certainly don’t want an inexperienced guide who just received his brand new boat and SUV from mom and dad along with his brand new license to work the river. Once every while there is a newcomer who proves himself worthy, but it is rare. You don’t want to be stuck with what is known as a “warm body with a boat” as it is known through the guiding loops. Know who you’re getting!

In Montana, most guides work as independent contractors for different outfitters, but unless you know of a particular guide you wish to go with, it is still best to start with a reputable outfitting business, something you can do through a local fly shop. You should ask the outfitter whether the guide they are setting you up with knows the river, or is a competent fly fisherman, or is a great teacher for those who need the instruction, or is knowledgeable on the local flora and fauna, and most importantly, maintains the right personality to keep people interested and happy throughout the day - no matter how good the fishing. We have seen people have tough times fishing on the river, catching very few fish, but who were thrilled with the day because the guide made it a great day with lots of help when needed, and because the guide left them with sore bellies from lots of laughs. We have also heard of the best day fishing turn into a less pleasing experience because the guide was a dud and became basically boat jockey taking you for a quick ride down the river with little conversation and little help to their clients.

We all know guides and outfitters have a responsibility to treat their clients with the utmost respect and to keep them safe as well as getting them into good fishing holes. But how do guides expect their clients to treat them? Of course, it is the guide providing the service and as in most businesses the customer is always right, but a fishing client will have a much better day if he listens to his guide and goes with the program. It’s easy to forget that most of the quality guides will put 80 to 120 days on the water per season and no matter how much a person fly fishes around the country or the world, the guide still knows his local waters better than most people. A fisherman who DOES have the experience should apply his skills in casting, mending his line and fish fighting abilities along with the local guides knowledge of the water conditions, hatches and fish behavior. This proves to be a potent combination and allows for a memorable day for both parties – one that usually begins a lasting guide /client relationship that can last for years.

Chris McCabe is part-owner of River Otter Outfitters and Fly Shop in Florence. For more infomation about fly-fishing goods, services and trips, stop by the shop at 5504 Old HWY 93 or call 273-4858.

With the stunning, jagged Bitterroot Mountain Range as its backdrop, Hamilton is surrounded by many lakes and creeks, in addition to the pristine Bitterroot River. It is home to a variety of people. Many are retirees, businessmen and women, students, ranchers, farmers, and an array of other professions - which includes a group of world-class scientists. These scientists are gathered in search of cures for infectious diseases at the Rocky Mountain Laboratory’s biomedical research program. In fact, they have been at it for nearly 100 years.

Hamilton’s scientists are some of our nation’s best and brightest - they are and have been intellectuals with tenacious minds and talents that brought to mankind cures, answers, and approaches to many of the world’s medical problems.

The Rocky Mountain Laboratory (RML) owes its heritage to what was a big problem plaguing the Bitterroot Valley in the early 1900s, the Rocky Mountain spotted fever - also known as the “black measles.” It was a despicable disease that claimed the lives of four out of five victims, and seemed to target residents who lived in the west side of the Bitterroot River. Settlers believed the infection occurred from drinking the water of melted snow. One of the scientists, sent by the newly formed Montana State Board of Health, Dr. Howard Ricketts, would prove them wrong.

In 1906, Dr. Ricketts discovered that the spotted fever’s source was transmitted from the bite of a wood tick. By 1909, he had isolated the bacterial organism that was responsible for the spotted fever. Unfortunately, funding ran short for the continuing research. Dr. Ricketts departed to Mexico City to devote work on typhus, which later claimed his life.

But, Dr. Ricketts’ legacy continued. Clarence Birdseye (later to be known as the frozen food king) continued that research by studying the wood tick. He felt it important to better understand the lifecycle of the creature, and spent the summer of 1910 shooting and trapping small animals (717), and collected 4,500 ticks from them.

Extreme measures were taken to eradicate the disease. The State government even implemented a “dipping vat” program (practically mandated by threat of quarantine), where ranch animals would run through vats prepared with a strong arsenic solution. The controversial program caused major uproar with the ranchers, and stirred up violence and hostility. It had to go.

From 1910 - 1927, the quest to eradicate spotted fever saw makeshift laboratories set up in various locations, including cabins, tents, a deserted farmhouse in the Bitterroot foothills, a woodshed and an abandoned schoolhouse.

Drs. Roscoe Spencer and Ralph Parker made the scene when they produced the first effective vaccine against the disease, which was made from ground up ticks. That paved the way for the State’s pocketbook to open up for a modern entomological laboratory, and in 1927, the legislature approved funds for a new building and site in Hamilton.

The idea of having an infectious disease lab in their town caused Hamiltonians to put up a feisty fight, and even they filed a lawsuit to prevent its construction (they lost).

The building’s construction was completed in 1928. To appease the town, a small moat was built around the perimeter of the facility, and was filled with water. (It was believed that ticks could not swim.)

In 1932, RML became property of the federal government when it was purchased from the State, and in 1937, RML became part of the National Institute of Health, and later the Microbiological Institute to the National Institute of Allergy and Infections Diseases (NIAID). RML’s role expanded into researching much more than spotted fever.

The evolution of RML is impressive. In the 20th Century, RML is directly responsible for three major scientific discoveries: identifying agents of spotted fever, Lyme disease, and Q-fever. During World Wars I & II, RML produced vaccines for troops to combat yellow fever and typhus.

During the 60s & 70s, RML’s Dr. Ribe led the way to an effective tuberculosis medicine. His work is the foundation for medicine manufactured by the drug company, Corixa, that was based in Hamilton. The Corixa Company was recently acquired by the second largest pharmaceutical company in the world, GlaxoSmithKline. (This should be exciting news for the Bitterroot since they will be producing pharmaceutical drugs in Hamilton.)

Today, RML’s 33-acre campus includes the original 1928 building, buildings that house laboratories, offices, conference rooms, a lunchroom, animal quarters, mechanical space, a waste-handling area, shipping and receiving, and a nifty visitor’s center. The facility employs 250 - 260 people and has four departments, with a fifth on the way.

The department is comprised of the Laboratory of Intracellular Parasites; Persistent Viral Diseases; the Laboratory of Zoonotic Pathogens (illnesses that people contract from animals - including relapsing fever, Lyme disease and the plague); Laboratory of Human Bacterial Pathogenesis (studying resistant staphylococcus [super bugs - flesh-eating bacteria]); and the newest addition, the Laboratory of Virology (where research on the Ebola virus and similar foreign viruses are conducted).

Special thanks to RML’s Dr. Marshall Bloom, Associate Director of the National Institution of Allergy and Infectious Diseases and Ken Pekoc, Public Affairs Officer, the News and Public Information Branch, and the NIAID Office of Communications and Government Relations, for their special assistance.