Montana
This celebrity chef's newest venture? Helping to spotlight Montana's rich culinary landscape
While some may assume the glitzy, high-end food and wine festivals most often take places in large, coastal cities like New York and Los Angeles, this isn’t always the case, as shown by one of the newest food and wine festivals, set to debut later this month. The Whitefish Food and Wine Festival is being led by Chef Todd English and aims to spotlight Whitefish, the Flathead Valley and the state of Montana on the whole — a state that isn’t often acknowledged enough for its myriad contributions to food, farming, waterways, fishery and more
English — a four-time James Beard award winner and one of the first “big-name” celebrity chefs — has helmed multiple restaurants, penned countless cookbooks and appeared on an endless amount of food television shows and specials.
Now, he’s a founding member of the Whitefish Food and Wine Festival team.
The inaugural Festival, as per the website, “supports the local culinary scene in the Flathead Valley, from top local chefs to regional farms & ranches, to local culinary programs and beyond.” Salon Food had the opportunity to speak with English about the festival, Montana on the whole, his career, and what’s next for the decorated chef.
The following interview has been lightly edited for clarity and length.
The event is meant to highlight the Flathead Valley and the greater Montana — what are some of the aspects of the food, the terroir and the other aspects of Montana fare that make it such a unique place to spotlight?
Yes, the event is meant to feature Flathead Valley in the greater Montana and celebrate all the great things that are going on there, which are all 100% unique.
Like many places in America, they are creating amazing food. From sushi, to BBQ to Italian, there is so much talent in the restaurant and chef scene. Between the location’s combination of natural beauty, outdoor recreation and its cozy, small-town feel, Whitefish is the ideal spot for a Wine and Food Festival.
As a hub for outdoor enthusiasts, Whitefish has a quaint, friendly vibe with a charming downtown area featuring boutique shops, local restaurants and art galleries. It’s the perfect place for an intimate gathering to celebrate the local wine and food scene.
For the uninitiated, what is Whitefish known for from a culinary perspective?
Known as one of the top ski towns in the US, Whitefish’s culinary scene has a very diverse style with a variety of restaurants, so you can try a wide range of cuisines when you visit or stay in the area. However, high-quality restaurants and fine dining options are becoming more and more prevalent, so we want to put Whitefish on the map as a culinary hotspot with this festival by showcasing the local talent.
What is it about the Montana food scene that you think is most misunderstood and/or that most people wouldn’t be aware of?
What I’ve seen is that there’s a crowd that really enjoys food and that people are enthusiastic about it. There’s great product in the area all the things that lead to a great culinary vibe. So really just trying to spread the word about that!
Your background is Italian-American, but your restaurants often veer outside of that theme. Is there a certain element, dish or ingredient within Italian or Italian-American fare that you’d say is your favorite?
That is really true, but an American chef showcases the melting pot that we live in. I lived in New York for some years and it is a culinary melting pot of every ethnic food that comes into the country.
I love working with the availability of ingredients and the fact that you can actually pull from many different styles. It’s a fusion in the sense that you understand the ingredients and how they work together in unique ways to create unique combinations and amazing flavor profiles.
Chef Todd English in Montana (Whitefish Food & Wine)
I’d love to hear a bit about the English hotel? What are the food offerings like there?
I spend 200 to 220 days a year on the road and I spend a lot of time in hotels, so obviously I have my opinions about food in hotels. It should be a very comfortable place that has all the basic needs in hotel and some great food offerings are a big part of big driving force of our hotel. Pepper Club is a beautiful mix of Japanese Mediterranean fusion.
Do you have a number-one dish you think best encapsulates your career?
As an Italian-American: Spaghetti Pomodoro!
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What are your top three favorite ingredients to work with?
High quality of the following: Olive oil, sea salt, grated black pepper
How do you practice sustainability?
Sustainability is very important to us – one of the ways we practice that is that we work with local farmers. We really try to be very inquisitive about how things are brought to market, how the farmer handles the food and how it gets to us. We try not to involve pesticides and we also try to keep things in season — those are all things that lead to sustainability.
What stands out for you as a formative moment that got you into cooking or food at large?
I was about eight years old and I said I was going to make peach ice cream. It was August in Georgia and my mother went out and bought a white ice cream maker and peaches from the local market. It was just spectacular.
In your career, is there a singular moment that stands out as something you’re most proudest of?
Along with my beautiful children, I think being recognized by my colleagues. That’s how the James Beard award is judged and I think it’s a great, meaningful way to have colleagues judge each other.
I’ve been very very fortunate I got into the industry and was able to do a lot of things. I’m very ambitious and those are all things that kind of played into my amazing career.
What do you hope to see the Whitefish Food and Wine Festival accomplish for Montana? For the restaurant industry? For tourism?
I’ve visited Whitefish over many years and for me, I’m just so excited to be able to utilize the Whitefish Wine and Food festival as a way to really support and celebrate the local restaurant scene, as well as the local Chefs. They are doing an amazing job! I believe that a large part of tourism is where you eat and what kind of food there is. Whitefish, Montana is amazing place to visit, they’ve done a great job with tourism with all of the amazing nature, outdoor and activities to do and we’re using the festival as a way to shine a light on what else they have to offer in terms of their culinary and hospitality scene.
We also are using the festival as a way to bring it back to a little bit more grassroots and create an intimate setting within the food and wine scene. I want people to get to know the Chef so they can understand who is behind the scenes and what’s going on. I think that’s the really special thing that the festival is focused on — for Chefs, as well as the guests!
Whitefish, Montana in fall (Explore Whitefish)
You now have a host of restaurants throughout the world, which started all the way back in 1989 with Olives in Charlestown, MA. How have you seen the industry change since then? How does your most recently opened restaurant differ from Olives?
I mean, there were no cell phones back then and there was no social media, so that alone changed everything.
With Charlestown, it was very much a grassroots and revolutionary way we brought food to the table. Today, I love the social media aspect of the industry, but I also realize that that’s not what it’s all about. We still have to deliver the incredible food, experience and atmosphere and it’s not just about Instagram moments.
Throughout your career, is there an opening — or a restaurant itself — that you have the most affinity for?
I’d say that my first restaurant was the one that I loved most in the opening because it was my first foray into the industry. I was really excited and really young. I didn’t really know what I was getting myself into, but there was that innocence that I loved. I was just working so hard and was so excited to be able to do my own restaurant.
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Montana
Service door of Crans-Montana bar where 40 died in fire was locked from inside, owner says
The French owner of the Swiss bar where 40 people died in a fire during new year celebrations has told investigators a service door had been locked from the inside.
Jacques Moretti, co-owner of the Constellation bar in the Swiss resort of Crans-Montana, was taken into custody on Friday, as prosecutors investigated the tragedy.
Most of the 40 people who died were teenagers, and another 116 people were injured.
Moretti told the Valais public prosecutor’s office that he had found out about the locked door just after the deadly fire.
When he arrived at the scene, he forced open the door, according to excerpts from police reports published by several French and Swiss media outlets confirmed to AFP by a source close to the case.
Moretti said he had found several people lying behind the door after opening it.
Initial findings suggest the fire was caused by sparklers coming into contact with soundproofing foam installed on the ceiling of the establishment’s basement.
Questions are also being raised regarding the presence and accessibility of fire extinguishers, and whether the bar’s exits were in compliance with regulations.
No safety inspections at site of Swiss bar fire for past five years, mayor says
“We always add a sparkler candle when we serve a bottle of wine in the dining room,” said his wife and co-owner, Jessica, who was released after Friday’s hearing.
Moretti told investigators he had carried out tests and the candles were not powerful enough to ignite the acoustic foam.
He said he bought the foam in a DIY store and installed it himself during renovations carried out after buying the establishment in 2015.
Regarding the presence of numerous underage kids in the bar at the time of the tragedy, Moretti said the establishment prohibited anyone under the age of 16 and that customers aged 16 to 18 had to be accompanied by an adult.
He said he had given these “instructions” to the security staff, but acknowledged that “it is possible that there was a lapse in protocol”.
The couple is suspected of “negligent homicide, negligent bodily harm, and negligent arson”.
Montana
‘It was apocalyptic’, woman tells Crans-Montana memorial service, as bar owner detained
Tragedy brought people together in Crans-Montana and brought the country to a standstill.
On Friday, just down the road from the bar where 40 young people were killed by fire on New Year’s Eve, church bells rang in their memory.
They tolled right across Switzerland, to mark a national day of mourning.
Then, moments after the last notes of a special memorial service had faded, came the news that one of the bar’s owners had been detained.
Swiss prosecutors said Jacques Moretti, a French national, was a potential flight risk. He and his wife Jessica, who is also French, are suspected of manslaughter by negligence, bodily harm by negligence and arson by negligence.
Many of the victims’ families had demanded action like this from the start: more than a week after the fire, the anger in this community has been increasing.
At the main ceremony in Martigny, down in the valley, relatives of the dead were joined by survivors. Some had come from hospital for the memorial. People held white roses in their laps and gripped each other’s hands for support.
“The images we faced were unbearable. A scene worse than a nightmare. Screams ringing out in the icy cold, the smell of burning. It was apocalyptic,” a young woman called Marie told the audience.
She had been in a bar opposite Le Constellation when the fire broke out and suddenly found herself helping the injured as they ran from the flames.
She said she would never forget what she’d seen.
Listening in the front row were the presidents of France and Italy, whose citizens were among those killed and injured in the fire. Both countries have opened their own investigations.
Back in Rome, Italy’s prime minister vowed to make sure all those responsible were identified.
“This was no accident. It was the result of too many people who did not do their jobs,” Giorgia Meloni said.
She wants to know why the music wasn’t cut as soon as the fire started.
“Why did no-one tell the young people to get out? Why did the council not make the proper checks? There are too many whys.”
In Crans-Montana people have the same questions and many more.
For now, the only two formal suspects are the co-owners of Le Constellation, Jacques and Jessica Moretti. Early on Friday, the pair were called in by prosecutors. They are being investigated for causing death and injury through negligence but have not been charged.
Now Jacques Moretti has been remanded in custody. In a statement, the public ministry said the move followed a “new assessment of the flight risk.”
“I constantly think of the victims and of the people who are struggling,” his wife told a crush of TV cameras after several hours of questioning at the ministry.
It was her first public comment since the fire.
“It is an unimaginable tragedy. It happened in our establishment, and I would like to apologise.”
Nine days on, Le Constellation is still obscured from view behind white plastic sheets. A lone policeman stands guard, his face covered against the relentless snow.
What unfolded inside the building’s basement has gradually become clearer – and it’s the story of a disaster that should never have happened.
Mobile phone footage shows a sparkler tied to a champagne bottle apparently starting the fire as it brushes the ceiling. Covered with soundproofing foam that was never safety tested, it ignites quickly.
When the crowd eventually rush for the exit in panic, there is a crush on the stairs. It seems the emergency doors were blocked.
But another video, from six years ago, suggests the risk was well known. On the footage, a waiter can be heard warning that the material on the ceiling is flammable.
“Be careful with the foam,” the voice shouts, as people wave the same sparklers.
But the questions here are not just for the owners.
This week the local authorities in Crans made the shocking admission that they hadn’t carried out mandatory safety checks of the bar for five years.
They offered no explanation.
“It was a hell inside that bar. More than 1,000 degrees of temperature. There was no way to escape,” Italy’s ambassador to Switzerland, Gian Lorenzo Cornado, told the BBC, citing a long list of safety violations.
Six Italians were killed as a result.
“Italy wants justice, the Italian government wants justice and the Italian people want justice, for sure. The families want justice,” the ambassador stressed.
That includes for those with life-changing injuries.
The regional hospital in Sion took the first major influx of patients. The stress was compounded by the fact that many doctors’ own children were partying in Crans for the New Year.
“They were all scared the next stretcher to arrive would be carrying their own child,” hospital director Eric Bonvin remembers.
But he’s proud of how his team coped.
Some casualties were unconscious and so badly burned, it took time to identify them.
The most serious cases were moved to specialist burns centres elsewhere in Switzerland and in Europe where some are still in a critical condition.
All face a long, tough path to recovery which the doctor likens to a “rebirth” because many of his young patients have severe burns to the face.
“First the body needs to be protected, like the foetus in a mother’s womb. That’s what’s happening for many now. Then they will have to re-enter the world and find their identity,” Professor Bonvin says.
“It will take a lot of work and resilience.”
Add to that the anguish of surviving.
“They came round and at first they felt lucky to be alive. But some now feel this guilt, wondering why they are here, but not their friend or brother,” Bonvin explains.
“It is a delicate moment.”
In central Crans, the heap of tributes for the dead is still growing, protected from the elements by a canvas.
After leaving their own fresh flowers on Friday, many people then stood in front of the ruins of the bar itself for a moment. Remembering, in silence.
Montana
Montana pediatrician group pushes back against CDC vaccine changes
This story is excerpted from the MT Lowdown, a weekly newsletter digest containing original reporting and analysis published every Friday.
On Monday, Jan. 5, the Centers for Disease Control and Prevention announced it would downgrade six vaccines on the routine schedule for childhood immunizations. The changes scale back recommendations for hepatitis A and B, influenza, rotavirus, RSV and meningococcal disease.
That decision — shared by top officials at the federal Department of Health and Human Services — took many public health experts by surprise, in part because of how the administration of President Donald Trump departed from the CDC’s typical process for changing childhood vaccine recommendations.
Montana Free Press spoke to Atty Moriarty, a Missoula-based pediatrician and president of the Montana Chapter of the American Academy of Pediatrics, about her perspective on the CDC’s changes. The interview has been edited for length and clarity.
MTFP: What happened in this most recent change and how does that differ from the CDC’s normal process for adjusting childhood vaccination schedules?
Moriarty: The way that vaccines have traditionally been recommended in the past is that vaccines were developed, and then they traditionally went through a formal vetting process before going to the [CDC]’s Advisory Committee on Immunization Practices, or ACIP, which did a full review of the safety data, the efficacy data, and then made recommendations based on that. Since November 2025, that committee has completely been changed and is not a panel of experts, but it is a panel of political appointees that don’t have expertise in public health, let alone infectious disease or immunology. So now, this decision was made purely based unilaterally on opinion and not on any new data or evidence-based medicine.
MTFP: Can you walk through some of the administration’s stated reasons for these changes?
Moriarty: To be honest, these changes are so nonsensical that it’s really hard. There’s a lot of concern in the new administration and in the Department of Health and Human Services and the CDC that we are giving too many immunizations. That, again, is not based on any kind of data or science. And there’s a lot of publicity surrounding the number of vaccines as compared to 30 years ago, and questioning why we give so many. The answer to that is fairly simple. It’s because science has evolved enough that we actually can prevent more diseases. Now, some comparisons have been made to other countries, specifically Denmark, that do not give as many vaccines, but also are a completely different public health landscape and population than the United States and have a completely different public health system in general than we do.
MTFP: Where is the American Academy of Pediatrics [AAP] getting its guidance from now, if not ACIP?
Moriarty: We really started to separate with the [CDC’s] vaccine recommendations earlier in 2025. So as soon as they stopped recommending the COVID vaccine, that’s when [AAP] published our vaccine schedule that we have published for the last 45 years, but it’s the first time that it differed from the CDC’s. We continue to advocate for immunizations as a public health measure for families and kids, and are using the previous immunization schedule. And that schedule can be found on the [AAP’s] healthychildren.org website.
MTFP: Do any of the recent vaccine scheduling changes concern you more than others?
Moriarty: I think that any pediatrician will tell you that 20-30 years ago, hospitals were completely full of babies with rotavirus infection. That is an infection that is a gastrointestinal disease and causes severe dehydration in babies. I’m nervous about that coming roaring back because babies die of dehydration. It’s one of the top reasons they’re admitted to the hospital. I’m nervous about their recommendation against the flu vaccine. [The U.S. is] in one of the worst flu outbreaks we’ve ever seen currently right now and have had many children die already this season.
MTFP: Do you think, though, that hearing this changed guidance from the Trump administration will change some families’ minds about what vaccines they’ll elect to get for their children?
Moriarty: Oh, absolutely. We saw that before this recommendation. I mean, social media is such a scary place to get medical information, and [listening to] talking heads on the news is just really not an effective way to find medical information, but we see people getting it all the time. I meet families in the hospital that make decisions for their kids based on TikTok. So I think that one of the effects of this is going to be to sow more distrust in the public health infrastructure that we have in the United States that has kept our country healthy.
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