A classic Ruben plated up and ready to be served 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.