The second annual Taste of Billings, featuring two nights of fine dining at the historic Billings Depot on Montana Avenue, is set for Friday and Saturday, Feb. 5 and 6.
The Saturday night formal dinner will feature a seven-course meal, each plate paired with a wine. All proceeds will go to support the nonprofit Billings Depot. More information is available on the depot website.
In advance of the affair, Alexander Clark and Bryce Turcotte of Stodgy, a new creative marketing company in Billings, met with the seven chefs who will be serving up the Saturday feast, Turcotte to shoot portraits of them and Clark to ask them to describe the course they will be serving and to ask them five questions about food.
Turcotte and Clark donated their services to the Billings Depot and are allowing Last Best News to run the photos and Q&A’s. Today’s chef is Marlo Spreng, of Walkers Grill.
Description: Seared tenderloin wrapped in a wild mushroom stuffing.
1. Favorite guilty pleasure food or eatery?
Sour Patch Kids
2. If you weren’t a chef what would you be doing?
3. Dish on your menu that you eat the most?
4. Favorite ingredient to work with?
5. Person you would love to cook for?
Tuesday: Stephen Hindman, Stacked.
Wednesday: Wally Bone, TEN.
Thursday: James Honaker, Enzo Bistro.