A classic Ruben cut into halves and waiting for fresh fries at Fatt Boys in Kalispell. The sandwich is made on marble rye bread with corn beef, sour kraut, Swiss cheese, and a sweet/hot mustard.(Brenda Ahearn/Daily Inter Lake)
February 5, 2017
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February 5, 2017 4 a.m.
Local chef focuses on homemade freshness
Nick Visconti got his start cooking in kitchens in Tucson, Arizona, but his passion for food is a lifelong obsession. With his Sicilian roots, Visconti has memories of helping in the kitchen with his mother, father and grandparents from a very young age.