Billings BillingsLifestyle.com
NOVEMBER 2017
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LITTLE CHEFS Mix it Up for the Holidays
HOLIDAY WINE PAIRINGS STEPPING OUT OF THE KITCHEN SMALL-BUSINESS OWNERS, BIG TRADITIONS
THRIVE by Le-Vel is something that’s hard to explain,and challenging to describe... it’s something that can only be experienced. Hi, my name is Trisha Kalfell and this is my thrive experience. I was introduced to the thrive experience over 3 years ago by a friend during one of her hair appointments. You see I was a worn out business owner, wife, mother who was literally tired of being tired! So yes, the energy part is what grabbed my immediate attention to start my own thrive experience along with that it was so super simple to take! 3 products taken within the first 20 minutes of my day and I was done! As that busy, worn out mom anything complicated or strict was not gonna work for me (been there done that!) But little did I know that along with that energy would come some other amazing benefits that I had been looking for a very long time. I kicked my “coffee habit”, my generalized headaches became a thing of the past, I was sleeping amazing at night with a refreshed sense of purpose, I was benefiting from digestive support and I was getting back to me! Getting back to the person who had been lost for sometime due to not feeling GREAT! There is so much more that I could share with you about my thrive journey so I encourage you to stay tuned as I share more of my story and share with you other amazing stories that will hopefully inspire you to start your own thrive journey. I promise you won’t regret it. It will be the best thing you will do for yourself. I have truly enjoyed helping other people live the life they deserve. It has been the most amazing journey that continues to get better and better. We always say, we don’t know what your thrive experience is gonna be but we do know that by day 10 or 15 of your 8 week experience you will know exactly what I am talking about!
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Hello I’m Billy Holderbee from Oklahoma and this is my updated Thrive Experience! June 22, 2014, was the day my life was given back to me. The picture on the left was taken two months prior to starting my Thrive Experience in New York City at 350Ibs, the picture on the right was taken yesterday at 270Ibs in the same spot. The guy on the left was an ex-athlete that had general aches and discomforts in my back and knees, lacked restful sleep at night, no energy, and couldn’t do anything with my kids and as you can see way overweight. Even though the guy on the right is 80 pounds down there’s so much more that is not seen like energy, sleeping soundly all night, my general aches are calm and feeling like a million bucks. I went from the sorry “I can’t” couch potato dad to the snow skiing, walking 40 miles in NYC dad who is involved again.
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Lifestyle Letter
A Time to be Thankful
T
hankful: it’s a word that gets tossed around a lot this time of year as November arrives and 2017 begins to draw to a close.
And although it typically marks the winding down of the year, November is also a season of beginnings. This month begins the season of giving and the season of receiving. It begins the season of family gatherings and time spent with friends. It’s the month of Thanksgiving Day parades, Black Friday shopping, mom’s traditional holiday dinners and naps on the couch when you’ve had too much turkey ... or casserole ... or pie … But, perhaps most importantly, it’s the beginning of a season of reflection and gratefulness.
NOVEMBER 2017 PUBLISHER
Jeff Lethert | Jeff.Lethert@LifestylePubs.com EDITORIAL COORDINATOR
Victoria Perry | Tori.Perry@LifestylePubs.com CONTRIBUTING WRITERS
Stephanie Hower, Katie Jackson, Dana Lapinel, Gia Luciano, Nicolette Martin CONTRIBUTING PHOTOGRAPHERS
Carrie Ballard, Louis Habeck, Michael Rainero, Aaron Waller
While we’re incredibly thankful for all of the food (who isn’t thankful for the person who came up with pie?), wine and family time November brings—food and wine is this month’s theme, after all—here at Billings Lifestyle, we’re truly thankful for you. When we fill this magazine each month with local restaurants, locally-owned businesses and inspiring members of the Billings community, it’s because we’re thankful for everything the place we call home has to offer, and for you—the readers and members of this community—who continue to inspire us to make every issue of this publication special. Thank you for taking the time to join us as we strive to connect you with your community through meaningful words and beautiful photographs. And to you, our readers, take some time to think about what you’re thankful for this November. May you find gratitude in the little things, and may the list of what you’re thankful for go on forever. Have a great November, Billings, and happy Thanksgiving.
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ON THE COVER Griffin, 2, and Quin, 5 PHOTOGRAPHY BY CARRIE BALLARD 6
Billings Lifestyle | November 2017
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Billings Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Billings’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Billings Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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November 2017
Departments
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10
Around Town
12
Culinary Creations
28
Hops & Vine
32 DIY 36
Food & Wine
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Lifestyle Calendar
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Local’s Choice
12 Little Chefs Will Love These Thanksgiving Day Recipes
Cooking with a Former Miss Montana and Her Kids
20 Out of the Kitchen
Get to know Billings Chefs Behind the Aprons
42 Thanksgiving Traditions
Billings' Small-Business Owners Share Their Favorite Holiday Traditions
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2 0 1 7 B E S T O F A WA R D S CHOOSE YOUR FAVORITE LOCAL BUSINESSES! • BEST HOME DESIGNERS • BEST FINE DINING • BEST CASUAL DINING • BEST SALON • BEST HOME REMODELERS • BEST FAMILY PHYSICIAN • BEST DENTIST • BEST COSMETIC SURGEON • BEST REALTOR • BEST BUILDER • AND MANY MORE!
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Around Town
AROUND TOWN
BILLINGS LIFESTYLE'S FIRST EVENT IS NOVEMBER 9 We at Billings Lifestyle are entering the community with new events and ideas.
Enhance your natural beauty
We are looking to collaborate with our
November
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ROCKY MOUNTAIN COLLEGE HOLDING 30TH ANNUAL BLACK TIE BLUE JEANS The 30th Annual Black Tie Blue Jeans Scholarship Benefit will be held on the Rocky
Mountain
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campus
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the Fortin Education Center on Friday, November 10. This semi-formal affair was started more than a quarter of a century ago by RMC supporters who wanted to raise money for students in
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need of financial assistance. With more than 500 attendees each year, Black Tie Blue Jeans provides opportunities to fund scholarships that will benefit current and future RMC students. Attendees will enjoy dinner, live and silent auction items, and music. For tickets and more information, visit Rocky.edu.
10
Billings Lifestyle | November 2017
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WHY STAGE? AFTER
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A NOTE FROM ME No staging job is too large or small: • Consultation and suggestions • Rearranging your belongings • Staging vacant rooms and homes Whatever your needs, I can make your money go further than you would ever expect.
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Culinary Creations
LITTLE CHEFS Will Love These Thanksgiving Day Recipes
Griffin and Quin whisk the dry ingredients together.
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Billings Lifestyle | November 2017
COOKING WITH A FORMER MISS MONTANA AND HER KIDS ARTICLE KATIE JACKSON PHOTOGRAPHY CARRIE BALLARD
W
hen she won the title of Miss Montana in 2007, Kristen Yeley’s talent was dancing.
But, the Billings mom of two is also known for her cooking skills—which she’s already passing on to her boys: Griffin, 2, and Quin, 5. They forget all about their toys when it’s time to help mom measure and mix the ingredients for these two Thanksgiving Day recipes. Both recipes have apple bases and nicely complement turkey and all the trimmings. The first recipe was passed down from her grandma, Geri Stilson of Denton, Montana, who gifted Kristen with a homemade handwritten cookbook when she moved into her first apartment. The second is a new family favorite that's already a big hit with her husband, Jeff, and even the kids. “Usually my boys don’t like stuffing,” Kristen admits. “But the combination of bread, apples and sausage makes this one stuffing that they really do like. Plus, they help tear up the bread, and that buys me some time to prepare the other ingredients or maybe get a head start on dishes.” Yes, even former Miss Montanas have to do dishes on Thanksgiving.
CONTINUED >
November 2017 | Billings Lifestyle
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Culinary Creations
(CON TI N U ED)
Griffin and Quin take turns stirring the stuffing.
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Billings Lifestyle | November 2017
Griffin, Quin and Kristen prepare sausage and apple stuffing.
Quin helps Kristen move the mixture from the bowl into the pan.
SAUSAGE AND APPLE STUFFING INGREDIENTS
4 tablespoons olive oil 1 pound sausage (sliced link sausage or ground sausage) 1 yellow onion, diced 1 cup walnuts and/or pecans 1-2 tart apples 2 1/2 cups chicken stock 5 cups toasted ciabatta bread ¼ cup fresh chopped parsley ½ cup melted butter INSTRUCTIONS
1. Preheat oven to 350 F. In a large skillet, add olive oil and begin
3. Add chicken stock and melted butter, tossing well
cooking sausage.Next, add onion, nuts and apples; cook until sau-
to coat the mixture thoroughly. Spoon mixture into a
sage is thoroughly cooked.
9-by-13-inch baking dish and cover with foil.
2. Tear toasted ciabatta bread into bite-sized pieces and place in a
4. Bake for 30 minutes. Uncover and continue baking
large mixing bowl. Pour cooked sausage mixture over the bread and
until golden and crisp.
sprinkle with parsley.
CONTINUED >
November 2017 | Billings Lifestyle
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Culinary Creations
(CON TI N U ED)
Griffin adds an egg to the applesauce bars batter.
GRANDMA GERI STILSON’S APPLESAUCE BARS INGREDIENTS
½ cup shortening or butter ¾ cup sugar 1 egg, beaten 1 cup raisins (optional) 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon cloves INSTRUCTIONS
1. Preheat oven to 350 F. Cream shortening and sugar, add egg and applesauce. 2. Sift dry ingredients and add to sugar, egg and applesauce mixture. If desired, add raisins and/or nuts. 3. Place in greased jelly roll pan or drop in heaping tablespoons Griffin and Quin realize they're making a mess.
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Billings Lifestyle | November 2017
for cookies. 4. Bake for 12 to 15 minutes. For an extra treat, top with powdered sugar icing made with powdered sugar and milk.
! y s s a l C
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Life, like each changing season, runs in cycles, especially if you end up taking care of a parent who raised you.
One of the most important things we can do for our aging parents is help them with the transition and change into the season of life when they might need more assistance. Challenges can arise during the fall and winter months, but caregivers and family members can offer support that gives seniors the right perspective to handle the transition and change. Here are some of the things you can do to help your aging loved one have an easier transition into the colder months of the year:
Talk About the Changes
Be Prepared
Family Gatherings
Discuss the change openly, and encourage talk about the challenges that are about to present themselves. This openness and acknowledgment can ease the transition considerably, especially during the fall and winter months.
Make sure they are prepared for the appropriate season. Ensure extra blankets are always around and that your loved one is prepared to handle the temperature changes. Have a plan for snow removal, grocery shopping, taking out the garbage, and making sure the home is properly winterized.
This time of the year can be a lonely time, but it’s also the time of year families have many gatherings surrounding the holiday season. Make sure your senior gets a chance to take part in the celebrations and enjoy time with loved ones. Seniors have a more difficult time enduring the cold weather, so these gathering are extra special. Start planning these gatherings now to give them something to look forward too.
ARTICLE STEPHANIE HOWER | PHOTOGRAPHY AARON WALLER AND LOUIS HABECK
out of the
Kitchen
"SEEING MY GRANDMOTHER AND MY MOTHER ALWAYS WORKING IN BILLOWING CLOUDS OF STEAM, WITH THE SMELL OF SWEET AND SAVORY FILLING THE AIR, MADE ME WANT TO KNOW MORE ABOUT THIS WORLD." -TRAVIS B. STIMPSON | OWNER AND CHEF, LOCAL KITCHEN AND BAR
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Billings Lifestyle | November 2017
Photo by Aaron Waller, Graphic Finesse
HIS STORY From a young age, chef James Honaker displayed a passion for cooking. He attended the New York Restaurant School (CIA) as well as Le Notre in Paris, developing a keen understanding of European cuisine. James' repertoire of experience stretches from coast to coast, with positions at top-rated restaurants in San Francisco and New York, including Le Bernardin. In 1992, he brought his big-city expertise to the quieter setting of Billings, opening Walker’s Grill with his brother. Only six years later, he opened Bistro Enzo. Honaker is a three-time James Beard Award nominee.
GETTING PERSONAL “Back in the late 1980s, I sent an application (in poor French) to Giradet, a restaurant in Crissier, Switzerland,” Honaker says. “The chef, Freddy Giradet, had never allowed an American to work in his legendary restaurant. I applied as a dishwasher and mentioned that we shared a
s e m a J r e k a n o H CHEF, BISTR
O ENZO
mutual love for cycling. I didn’t get the job, but he did reply with a personal letter.”
FAVORITE MEAL TO PREPARE
“Pristine fish. What I like most is cooking fish," he says. "That goes back 30 years ago when I was working in New York. Fish requires a little bit more timing, but if it’s done well, there is nothing like it.”
CONTINUED >
November 2017 | Billings Lifestyle
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OUT OF THE KITCHEN (CON TI N U ED)
Jeremy Engebretson
OWNER AND EXECUTIVE CHEF, LILAC RESTAURANT GENERAL MANAGER, THE PETROLEUM CLUB
Photo by Louis Habeck, Louis Habeck Photography
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Billings Lifestyle | November 2017
HIS STORY Jeremy Engebretson’s first exposure to the restaurant industry came in Glendive, Montana, where he worked for his aunt’s restaurant. “I have always loved the industry and have planned on running a restaurant since as far back as I can remember,” he says. While attending school for information systems and economics in Missoula, Engebretson spent days working as a programmer and nights working at restaurants. It was at Scotty’s Table in Missoula where he learned the basics of scratch sauces, homemade pasta and breaking down seafood. Through networking and hard work, Engebretson was hired at The Ranch Club, a restaurant in a private golf course near Frenchtown. “I took a chance and quit my then salaried/faculty position at the University of Montana to be a sous chef at a restaurant,” Engebretson says. He moved his way up to executive chef, then left to cater for about a year before moving back to Billings in 2009. The success of his own restaurant, Lilac, prompted the Petroleum Club to hire him on as general manager.
GETTING PERSONAL During Engebretson’s time in Missoula, he enjoyed taking trips to Oregon, relishing the food and scenery. On one of these adventures, he asked the two-time James Beard Award-winning chef Gabe Rucker if he could stage (work for free) at his home restaurant, le Pigeon, in Portland. Rucker agreed, even allowing Engebretson
to work for him a few times.
“I loved the dining, the menu, the style of service and that was definitely a motivating influence on how Lilac was, especially when we opened,” Engebretson says.
CULINARY ICON AND INSPIRATION
“Like so many following America's rebirth of fine dining in the '90s, I grew up a huge fan of Thomas Keller," Engbretson says. "The French Laundry Cookbook really was the first of its kind, and a lot of the style and especially the appreciation of ingredients, technique and finesse hold true today.”
CONTINUED >
November 2017 | Billings Lifestyle
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OUT OF THE KITCHEN (CON TI N U ED)
Photo by Aaron Waller, Graphic Finesse
HIS STORY Born and raised in the small town of Lodge Grass, Montana, Travis Stimpson had few opportunities when looking for his first job. Instead of settling for the grocery store or gas station, he decided to pursue his interests and made the commute to Custer Battlefield Trading Post and Café. After eight years at the Trading Post, Stimpson applied at Walker’s Grill. He
served as sous chef to four different chefs over the course of four years at Walker’s, spent a year learning the art of baking from the great John Rainey at Grains of Montana, served four years in the kitchen of Café Italia and was sous chef for Jeremy Engebretson at Lilac for three years. When the opportunity arose for Stimpson to have his own restaurant, he partnered with John Heenan to open Local Kitchen and Bar.
GETTING PERSONAL “My love of cooking came to me early on,” Stimpson says. “I was raised on a ranch and because that lifestyle runs by no schedule and is completely responsive to weather, crop and cattle conditions, you simply never knew what your day would entail. One day my mother would make lunch for three and the next day she'd do lunch for 30. It always astounded me, her ability to create so much from so little and to be able to make so many people happy. Seeing my grandmother and my mother always work-
Travis B. Stimpson
ing in billowing clouds of steam, with the smell of sweet and savory filling the air, made me want to know more about this world.”
BIGGEST KITCHEN DISASTER “I had been asked to prepare Indian tacos
for a visiting basketball team,” Stimpson says. Only 18, he found himself alone with four
electric stoves each cooking two pans of oil. “Somewhere in the middle of all that I spilled
oil over the side of one of the pans,” he recalls. Soon, the entire pan was on fire with flames
growing taller by the moment. After discover-
L KITCHEN AND BAR OWNER AND CHEF, LOCA
ing the cabinet with baking soda was locked, he melted a lid and burned some rags trying to stifle the blaze, before finally smothering it with damp towels. Somehow, he finished all 130 pieces of bread and cleaned up the mess before his guests arrived.
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Billings Lifestyle | November 2017
CONTINUED >
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Fresh Live
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billingsnursery.com 406-656-2410 November 2017 | Billings Lifestyle
25
OUT OF THE KITCHEN (CON TI N U ED)
EXECUTIVE CHEF, Photo by Aaron Waller, Graphic Finesse
HIS STORY
STACKED, A MONTANA GRILL
Kevin Andrew Cole Cole eventually enrolled in the Auguste Escoffier School of Culinary
Growing up in a single-parent household, cooking became an
Arts in Boulder, Colorado, where he excelled. Working at restaurants
important outlet for Kevin Cole. While his mother dedicated her-
in Denver, Colorado and Billings, Montana, Cole acquired a diverse
self to working 16-hour days, seven days a week, Cole decided
range of knowledge, honing his palate and craft along the way.
he needed to help take care of his younger sister. This involved learning to cook. He watched old episodes of Julia Child’s cooking show or Iron Chef for inspiration and often experimented with new flavors. High school was a struggle.
“To me, my story is proof that hard work, an iron resolve and dedication
“Having ADHD made school tough, and without a parent in
to your passion will take you wherever you want in life. Never let anyone
the home to focus and help me with my homework, I failed,”
tell you you’re not good enough, or that you can’t," Cole says. "I love what
Cole admits.
I do, and who I’ve become because of it. I am blessed to be married to my
He eventually dropped out of school and found himself at a crossroads. Yet, his love of cooking never faltered.
“To this day I believe cooking saved me,” he says. 26
GETTING PERSONAL
Billings Lifestyle | November 2017
soulmate that gave me three beautiful children. I love talking about food, I love teaching people about food, and I most definitely love eating food.”
WORDS OF WISDOM “Food is an adventure better shared with others.”
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Hops & Vine
HOLIDAY
WINE pairings PERFECT PALATES FROM JENNIFER INGELLIS, DIRECTOR OF PROCUREMENT AT TASTING ROOM + PAIRINGS FOR YOUR CLASSIC FAMILY HOLIDAY DISHES ARTICLE NICOLETTE MARTIN
WHITES
ROSÉS
REDS
“Rich, full-bodied whites like
“Pinot Noir, Beaujolais and lighter
“In years past, most people wouldn’t
Chardonnay, Viognier, Gewürztraminer
bodied Cabernet Franc from the Loire
think to pull out their favorite rosé to
and Rhône White Blends pair delightfully
Valley make excellent companions to
pair with Thanksgiving dinner, but
with many of the dishes found on the
the savory, herb-inflected dishes at a
it’s actually a fantastic wine to have
Thanksgiving table. For example, pump-
typical Thanksgiving feast. The ele-
handy this time of year. Fuller-bodied
kin soup or butternut squash with brown
vated acidity, as well as the nuances
rosé made with Grenache, Syrah and
butter and sage is a delicious match for a
of mushroom and dried herbs, make
Cabernet Franc are excellent matches
richly textured Chardonnay. The warmer
these wines stellar accompaniments,
for the richer foods that make their way
spices of autumn, like nutmeg, cinnamon
keeping your palate refreshed while
to the holiday table, the juicy acidity
and clove, are complementary to this
elevating the complementary notes
keeping your palate from becoming
style of wine, as many have similar notes
found in the food.”
tired and overwhelmed from all the
interwoven with toasted oak nuances.”
sumptuous dishes.” CONTINUED >
Tasting Room is the world’s first personalized wine club. Rather than just ask you questions about the kinds of wines you prefer, Tasting Room starts by sending you a selection of fine wines in miniature bottles, then guides you through a quick, fun, interactive tasting. This allows you— and them—to discover what type of wine you love. After completing your tasting you’ll receive regular shipments of full-size bottles of wine selected to match your preferences—all at substantial savings.TastingRoom.com. 28
Billings Lifestyle | November 2017
Let’s Reach New Heights Together.
No matter what your financial destination, we believe it should start with a comprehensive plan that offers the greatest potential for getting there. By building personalized plans supported with investment products, we enable our clients not only to identify their goals, but to take consistent action toward achieving them.
175 North 27th Street Suite 1102 Billings, MT 59101
406-652-7744 ext. 106 www.brianlethert.wrfa.com
Brian Lethert, CRPC Financial Advisor
Securities and Investment Advisory Services offered through Waddell & Reed, Inc., a Broker/ Dealer, Member FINRA/SIPC and a Federally Registered Investment Advisor.
(01/17)
November 2017 | Billings Lifestyle
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Hops & Vine
(CON TI N U ED)
Pinot Noir
Lambrusco
uncle bill’s cheesy potatoes
mom’s sweet potato casserole
+
+
Sauvignon Blanc Moscato D’Asti +
aunt mary’s green bean casserole
+
Grandma’s pumpkin pie
Wine pairings courtesy of Wine Folly’s Thanksgiving Wine Survival Guide WineFolly.com 30
Billings Lifestyle | November 2017
You want the best for your child. Start by choosing the right orthodontist. Schedule your free consultation today.
(406) 652-4020 mysmilemontana.com facebook/OlsenOrtho
Good insurance supports you, guides you and empowers you. And so should a good broker.
Jami Lindgren, Personal Insurance Advisor
406.373.8609
November 2017 | Billings Lifestyle
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DIY
do i t you r se l f ARTICLE DANA LAPINEL PHOTOGRAPHY MICHAEL RAINERO STYLIST KATELYN HUTSON
W
e're in love with Ben Uyeda, creative director/ genius of #HomeMadeModern. He has an entire
website (HomeMade-Modern.com) full of modern design projects that don't break the bank. Here's one of our favorite, a simple stool. Perfect for any room in the house, durable and affordable. Music to our ears.
WHAT YOU NEED + Quikrete 5000 Concrete Mix + 1 ¼" Diameter Wooden Dowel 48" long (A single 48” dowel is all you need to make three sturdy legs. 1” diameter and 1 ½” diameter dowels would also work just fine.)
+ 5 Gallon Bucket (Look for a bucket with a smooth bottom.)
+ Clean Tap Water
TOOLS + Paint (Pick a color, any color)
+ Painter's Tape + Paintbrush + 120 Grit Sandpaper
+ A DIY MODERN STOOL +
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Billings Lifestyle | November 2017
0 1 | cu t the le gs
02 | mix it up
Cut the 48" dowel intro three pieces 16" long each. This step is where
Thoroughly mix the concrete so that every grain of the mix is wet.
power tools come in handy, or your friendly neighborhood Home
The mix should be the consistency of cookie dough. After mixing,
Depot or Ace Hardware associate will help you out with a perfect cut.
there will be air bubbles trapped inside. Shake and tap the bucket to
Make sure the bucket is clean and dry and put 3" of concrete mix
bring the air bubbles to the surface.
in the bucket. Add clean tap water slowly. Be careful not to add too much water or else the concrete will be weak and crumble.
03 | pl ace th e le gs
0 4 | d i p d ye th e l e gs
Once the concrete has settled, place the legs in the bucket. Stick
Measure how much you want to dip dye the legs of the stool. For
the legs about 1 1/2 " past the surface of the concrete and let them
our stool, we measured 4" from the bottom. Mark with a pencil and
rest against the side of the bucket.
place painter's tape at the markings. Paint on the color of your choice,
Wait 24 hours then remove.
remove the tape and let dry.
Bend the sides of the bucket outward a few times in each direction to loosen the concrete; then pull the stool out by the legs. Use the sandpaper to smooth the edges.
November 2017 | Billings Lifestyle
33
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Billings Lifestyle | November 2017
CUSTOM HANDCRAFTED FURNITURE
November 2017 | Billings Lifestyle
35
Food & Wine ARTICLE GIA LUCIANO
APPLE PIE Organic All American
Filling
6-8 Granny Smith apples (depending on size) ½ cup of organic coconut sugar 2-4 tablespoons of organic unbleached flour 1 tablespoon of cinnamon 2 tablespoons of freshly squeezed lemon juice 2 tablespoons of organic butter finely chopped Peel and cut the apples into thick slices, place in a bowl and toss with lemon juice. Add coconut sugar, organic butter, cinnamon and organic unbleached flour and mix. You should see the apples starting to sweat and form a coating. Let sit while you make the crust
Crust
2 ½ cups organic unbleached flour 10 tablespoons organic butter (very chilled and cut into tiny cubes) ½ cup organic all vegetable shortening 4-6 tablespoons cold water (I usually put ice cubes in a small bowl of water and let it sit) 1 pinch of organic pink salt Place flour in a food processor with cutting metal blade, add butter and shortening, slowly pulse your processor to cut up butter and shortening. Add two tablespoon of water at a time and pulse a few more times. After four tablespoons of water, check to see if the flour holds together. The dough should look crumbly if it does not add two more tablespoons of water and pulse again. I find I usually use six tablespoons, be sure that it does not get wet and sticky if it is too wet add a little flour and pulse. Pour out dough onto a cutting board that is floured and press together to form a ball and knead the dough. Divide the dough in half and roll out each half of the dough and cut two circles that are 2 inches wider than you pie dish. I use a 9-inch pie dish. Grease and flour the pie dish and place the one circle on the bottom. Poke several holes with a fork. Pour apples into the pie dish and cover with the other dough circle. Press the edges together with a fork. Cut several slits around the pie. Bake pie at 350 degrees for about 45 minutes. 5 minutes before it's done you can brush melted butter and sprinkle organic coconut sugar on top, pop back in the oven for remaining 5 minutes to form a glaze.
Enjoy
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Billings Lifestyle | November 2017
November 2017 | Billings Lifestyle
37
Lifestyle Calendar
November
NOVEMBER 2 WHAT IS CRAFT BEER - LEARN & TASTE MSUB COLLEGE OF EDUCATION, ROOM 122 This course will answer the question, what is craft beer? It's split into two sections: an introduction to ingredients (hops, malts, yeast) and the comparison between an industrial macrobrew and craft beers; and additional styles of craft beers and more. Sign up for the stand-alone course or for the whole Craft Beer Learn & Taste Series. MSUBillings.edu
NOVEMBER 4 NO LIMITS MONSTER TRUCKS & HILL CLIMB MUD BOG RIMROCK AUTO ARENA Get ready for some ultimate horsepower action! The No Limits Monster Truck tour is invading MetraPark. The event begins at 7:30 p.m. MetraPark.com
NOVEMBER 11 BACON FEST RIMROCK AUTO ARENA Bacon Fest is a bacon extravaganza of gluttonous proportions. Bill-
WE ARE OFFERING AN ADDITIONAL $20 GIFT CARD
ings Bacon Fest is the only festival in Montana devoted to all things bacon. Bacon purveyors, restaurants and vendors present tons of bacon to hundreds of bacon lovers during this one-day tribute to bacon. This event only holds 3,000 people. You must have a ticket to get into the event. MetraPark.com
for each $100 gift card purchased in the month of November!
NOVEMBER 12 CON SPIRITO CONCERT ST. PIUS X CHURHC
Located in the Shops at Shiloh Crossing 1027 Shiloh Crossing Blvd., Suite 4 Billings, Montana 59102 406.969.1006 38
|
billings.scoutandmollys.com
Billings Lifestyle | November 2017
Enjoy an hour of free music showcasing women's voices. The program will include several contemporary selections as well as nostalgic tunes from the '40s. Songs from other cultures will touch your heart along with a few to usher in the Christmas spirit. The group will be accompanied by several guest artists and is celebrating its 14th year as a vocal ensemble. 3 p.m.
CONTINUED >
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Lifestyle Calendar
(CON TI N UED)
NOVEMBER 13 BOB SEGER RIMROCK AUTO ARENA See Bob Seger live in concert. Bob Segar’s "Greatest Hits" album was certified diamond by the RIAA for achieving 10 million units sold in the U.S. earlier this year. In 2015, he was honored with Billboard’s Legend of Live award at the 12th annual Billboard Touring Conference & Awards for his significant and lasting impact on the touring industry. 7:30 p.m. MetraPark.com
NOVEMBER 25-27 "THE NUTCRACKER" ALBERTA BAIR THEATER A Billings Thanksgiving weekend tradition of more than 30 years, Tchaikovsky's enchanted "The Nutcracker" ballet is sure to get you into the holiday spirit! All the magic and pageantry are brought to life by the Billings Symphony Orchestra with the San Diego Ballet Company and more than 80 local ballet students and members of local children's choruses. AlbertaBairTheater.org
NOVEMBER 28 CIRQUE MUSICA HOLIDAY PRESENTS "BELIEVE" RIMROCK AUTO ARENA Cirque Musica Holiday presents "Believe," an all-new concert experience, as a fun-filled family holiday event featuring the cast of Cirque Musica together with all-time favorite holiday songs performed by the Billings Symphony Orchestra. Cirque Musica is a concert and visual experience where audiences journey into a world of high-flying adventure with amazing acrobats, aerialists, hilarious hijinks and holiday cheer, too! MetraPark.com 40
Billings Lifestyle | November 2017
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Local’s Choice
THANKSGIVING TRADITIONS BILLINGS' SMALL-BUSINESS OWNERS SHARE THEIR FAVORITE HOLIDAY TRADITIONS ARTICLE STEPHANIE HOWER
KATIE ELLIS, BOTTEGA CLOTHING
"Thanksgiving in my family means every LISA WOODS, WOODS ACCOUNTING
"For our Thanksgiving, we always get
THERESA VONDRA,
single person is covered in flour from baking
THE MASSAGE COMPANY
or oil from deep-frying the turkeys. I'm super
together with family. We do a potluck, then
"I can't just think of one Thanksgiving tradi-
close with my family, so I cherish all of us
play bingo. Each game, someone wins a prize.
tion that I cherish; I feel it's really the holiday as
cooking, laughing, playing games and shar-
The last game we play is blackout which is a
a whole. Football playing on TV, traditional foods
ing what we are thankful for under one roof.
gift certificate to a restaurant in town. When
that make the house smell that wonderful smell,
It is my favorite holiday for sure!"
you win a prize, you get the chance to steal
family gathering together to spend quality time
from someone else that has already won or
with one another, eating too much and the nap
pick a number, and you get the wrapped
that's sometimes needed following all that food."
prize that goes with that number. After that, we go Black Friday shopping."
NICOLE KING, REALTOR WITH HEAVENLY HOMES INC.
KATHY HEDGES, AQUA STUDIO AND SALON
"Our family is spread throughout the coun-
"I love all the holidays, and every one
try, so we tend to split the holidays. Usually,
holds fun and sometimes goofy tradi-
JUSTIN HUTCHINSON,
Thanksgiving is spent with our Helena family.
tions. One of my favorites is Thanksgiving
JUSTIN HUTCHINSON VIDEOGRAPHY
As we add members through marriage, we also
with my parents. With nine siblings, every
"Getting together with friends or family
add recipes. It's never a question who is bringing
year varies as to who can attend the annual
and playing games and watching football.
what, and it is always exciting to see what new
feast. We start bright and early, making our
There's nothing better than good company
item will be added to the spread. We're excited to
chosen turkey do a dance into the roaster
and good food over the holidays. Oh, and of
bring yummy pull aparts—like monkey bread but
and prepare to be stuffed. It's a dear, heartfelt
course pumpkin pie!"
made with vanilla ice cream—as usual this year."
holiday for my family."
TRACY MOORE, TRACY MOORE PHOTOGRAPHERS
"I've always loved Thanksgiving. With my family, we just hang out and watch the Macy's parade in the morning, while I help my mom—or pretend to help and just taste test—all the amazing food she prepares for us. We sit down, tell everyone what we're thankful for and fill our bellies. We then open our 'crackers' and get a little surprise and wear the paper crown. We hang all night watching football, eating and playing board games. Except for Monopoly ... mom banned that 15 years ago." 42
Billings Lifestyle | November 2017
Simplicity. Choice. Style.
Beautiful ranch style patio homes in The Woodlands
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