Issue in Borrie's famous spaghetti sauce shipping

Thank you to everyone who has purchased Borrie's famous spaghetti sauce from us.

We are aware of the issues some of you have experienced, and we apologize for that. Please email suzie.walsh@mso.umt.edu after Jan. 4.

The Montana track & field and cross country programs and Montana's own Borrie's Italian Restaurant of Black Eagle are teaming up for a unique opportunity to purchase Borrie's famous spaghetti sauce.

Those interested in purchasing can do so at any time. All orders will come in a quart-size, frozen jars shipped directly from Missoula. The sauce is made weekly from scratch and makes for a great holiday gift.

Established in 1938 by Italian immigrants who traveled west and settled in Montana, Borrie's Italian Restaurant is now run by the fourth generation of Emilio and Anna Grassechi. Continually in operation for 81 years, Borrie's is famous for their aged hand-cut steaks, fresh seafood and homemade Italian specialties.

Marked at just $15 per jar, all proceeds directly benefit the Montana track & field and cross country programs. Those interested in purchasing can do so online or by calling (406) 243-5435.

Below is a recent article written by UM journalism graduate Brad Reynolds about the history of Borrie's and its famous spaghetti sauce:

Borrie's: A Legacy of Food & Family

Black Eagle hardly resembles the community that stood in 1938. The air was thick with foreign accents. The Big Stack loomed large overhead. City limits were distinct from those of neighboring Great Falls. Black Eagle was home to folks that toiled at sunup and socialized at sundown; though, in that regard, the community is very much the same.

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A number of Black Eagle's founding families have well-established roots here. The descendants of smeltermen reside in and delight in the community today.

One such lineage is that of Emilio "Borrie" Grasseschi, founder of the popular Borrie's restaurant and lounge in 1938. When the smelter shut down in 1980, Borrie's kept its doors open. For eight decades and four generations, it has served Black Eagle—through thick and thin.

"Borrie's has been an anchor for Black Eagle," says Debbie (Grasseschi) Thomas, granddaughter of Borrie and current owner-operator of the time-honored enterprise.

Numerous family members and long-tenured employees have maintained the restaurant's commitment to quality food and service throughout the years, and now, the fifth generation of Grasseschis is growing up in the tradition.

"When customers pass under the neon lights and through the door, they know they are not going to be disappointed," says Debbie.

A Taste of Italy
Borrie was six when his family started their new life in Black Eagle. Like many Italians, the Grasseschis had left their home country for better opportunities out west, finding them at the Anaconda Company's Boston & Montana Smelter in 1910. Borrie spent his formative years in "Little Chicago" and the other hamlets around the Big Stack. And like many, he went to work for the Anaconda Company when he entered young adulthood. Borrie spent twelve years slogging it out before he was presented with a new vocational opportunity. The change of scenery was only a slight one; instead of sweating alongside smelter men, he served them beer and sandwiches.

"The first Borrie's was not an architectural inspiration by today's standards. It was boxy-looking and small," says Debbie. "But the food and nickel beer made up for it."

Prior to Borrie's restaurant, the building had served as Johnny Figarelli's Italian café, making the transition nearly seamless. Moreover, Borrie's wife, Anna, had worked in the restaurant industry for several years, so it was a natural joint effort. At the start, the Grasseschis only served pork sandwiches, heavy on garlic and pepper, expanding the menu over time to include other well-seasoned, Italian staples.

Seasoning
Borrie's has become a well-seasoned restaurant in 81 years. In 1956, the business relocated to the corner of 18th and Smelter (where it currently stands). In 1990, a dining room expansion doubled its size. There have been more subtle changes to the building's face over the years, and there have been even more subtle deviations in the faces of its staff. Many are recognizably from the Grasseschi family tree, while others have worked the restaurant for decades.

"There are a lot of 30-, 40-, 50-year employees," says Debbie. "They are capable and confident, and we like 'em that way."

The longevity of Borrie's staff is only outmatched by the longevity of its customers. Some have been dining here their entire lives. They've watched it develop from a beer and sandwich joint into one of Montana's premier dining establishments, all the while maintaining its come-as-you-are appeal. Borrie's is a place where senators have dined alongside their working-class constituents. The tuxedoed are welcomed the same as those wearing ball caps and jeans. No matter who you are, you are welcome to drink, dine, enjoy the museum-caliber artwork, and marvel at the steady-handed busboys who refill water goblets from a foot above the table. Borrie's is a community institution—a Black Eagle experience that some customers would give anything for.

"Our clientele has ordered the restaurant's spaghetti sauce and raviolis air-freighted across the United States," says Debbie.

This is evidence of the restaurant's commitment to quality and consistency. Every batch of spaghetti sauce, soup, and salad dressing follows the same time-tested recipe. Every Monday, 3,000-3,500 raviolis are made by hand.

"A commitment to excellence by this family means that every piece of food served is seen and processed by a Grasseschi, representing the ultimate in quality control," Debbie explains.

The family's legacy is in every bite.

Welcome Home
Borrie's has always had a comfortable atmosphere. There's something about it all—the food, the décor, the service—that makes it feel like home.

"We've used the slogan 'where friends meet and become our friends too,'" Debbie says; although the slogan could just as easily substitute "friends" for "family."

There are times where walking into Borrie's feels like a family gathering, and with the sheer number of relatives working the restaurant, it practically is.

"This is a cooperative effort, with each family member in charge of a specific food area, although they're all cross-trained as well," Debbie explains. "Most of them started at the bottom and worked their way up."

Borrie's son, Ernie, cleaned spittoons as a grade-schooler. When he took over the business with his sister, Rose Taylor, they instilled in their children that same work ethic that Borrie and Anna had taught them. Debbie, Cindy, and Barry still remember going into the restaurant to clean the back bar after Sunday church.

Today, Barry's daughter, Anna Christofferson, is preparing to become a fourth-generation owner in the business.

"A cohesive family working toward a common goal is a powerful force," says Debbie.

Black Eagle has changed immeasurably since the Grasseschis settled here, but Borrie's restaurant is a testament to enduring values; great food and family ties will never go out of style.

Borrie's is located at 1800 Smelter Avenue in Black Eagle. For more information, call (406) 761-0300.

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