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 each 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 all seven portraits with the Q&A’s. Today we meet Stephen Hindman, the chef at Stacked, 106 N. Broadway.
Description: Almost oxtail soup (smoked flank steak). It’s a barley base with fresh root vegetables and thyme smashed potato stuffing accompanied by a glaze on the side, plated in the shape of an oxtail.
1. Favorite guilty pleasure food or eatery?
Boxed mac and cheese.
2. If you weren’t cooking what would you be doing?
Managing or leading in some capacity.
3. Dish on your menu that you eat the most?
Blackened rib eye with lots of horseradish.
4. Favorite ingredient to work with?
Spices of all kinds, Stacked is all about the layers of flavors.
5. Person you would love to cook for?
My Grandfather. He passed away while I was overseas and I loved his creativity with food.