Issuu

O C TO B E R 2 02 0

October in Arizona! Are you considering a permanent move or a second home in Arizona? Let me share what we discovered after our move from Billings to Arizona... Little did we know that moving to the desert would bring us so close to water. This is Canyon Lake—1 of 4 reservoirs just minutes outside of Mesa. Great for boating, jet skiing and fishing year round. Lake Pleasant, another popular lake, is just on the other side of the valley.

While the golf courses up north are starting to feel the effects of cold weather, maybe even covered by snow, we are just getting started. Overseeding takes place in Sept/Oct. to get the grass ready for our “winter”. You’ll love the smell of freshly mowed grass October through

This is how we do Halloween. The neighbors meet on the street or driveway and set up tables, bbqs, and TVs. The kids love it and it’s a lot easier than getting up every ten minutes to answer the door!

Paul Hartman - Realtor

480-586-8833 Call or Text paulsazre@live.com www.paulsellsazhomes.com 8388 E Hartford Dr., Ste 100 Scottsdale, AZ 85255

Your Montana Source for Arizona Real Estate

LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Jeff Lethert | jeff.lethert@lifestylepubs.com EDITORIAL COORDINATOR

Let’s Eat!

Ann Lethert | ann.lethert@lifestylepubs.com ACCO UNT MANAGERS

Steve Lethert | steve.lethert@lifestylepubs.com Pam Walter | pam.walter@lifestylepubs.com

OH, BILLINGS, ARE YOU IN FOR A TREAT. This month is all about food—the

AD DESIGNER

prettiest, trendiest, newest and tastiest foods we can find.

Miranda Williams

It’s easy to get stuck in a rut and find yourself eating the same things each day. We get it; we’re all busy, and we have our go-to meals that we know will feed the family for the whole week. We return to our favorite restaurants and order our favorite dish every time because we know it is always amazing. But, this month, it is time to branch out and tantalize your taste buds. Try some-

L AYO UT DESIGNER

Emily Lisenbee CONTRIBUTING WRITERS

Stephanie Hower CONTRIBUTING PHOTOGRAPHERS

Oluanai Photography

thing new; you might find a fresh staple to add to the rotation. And we’re here to point you in the right direction. This issue is packed full of unique recipes, amazing local restaurants you haven’t tried yet and, of course, plenty of drinks to complement your meal. Happy eating, Billings.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt

Anmarie Lethert, Editorial Coordinator

CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Harper and Madison’s Cranberry Apple Crumble

PHOTOGRAPHY BY OLUANAI PHOTOGRAPHY 4

Billings Lifestyle | October 2020

CityLifestyle.com/Billings

Proverbs 3:5-6 Billings Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Billings areas’ 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.

INSIDE THE ISSUE OCTOBER 2020

FEATURES 14 A Fall Feast for the Eyes Kelsey Meier, founder/creator of Adorn Montana, lays out a locally inspired fall tablescape which captures the essence of autumn

18 Culinary Q & A Getting to know four of Billings' Best Chefs

22 Neighborhood Honky Tonk The High Horse Saloon serves great food, great spirits, and great times.

32 Classic Crumble, Modern Twist Harper and Madison's Fall Cranberry

14 18

Apple Crumble takes a long-time favorite and adds a healthier spin.

DEPARTMENTS 4

Lifestyle Letter

Around Town

10 DIY 14

Trend Setter

Local Limeight

22 Hot Spot 28 Artist’s Palette 32 Times Past

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AROUND TOWN

NEW LOCATION FOR PREMIER AESTHETICS Billings Plastic Surgery, the region's premium provider of aesthetic services, announces the opening of a new location for Premier Aesthetics, the practice's center for a full spectrum of treatments from Botox to fillers to lasers and much more. Supervised by Doctors Steven Grosso and Alan Muskett, and located at Shiloh Crossing, Premier Aesthetics offers services to the discerning client who seeks the highest level of medical professionalism and the most expert, up-to-date treatments. State-of-the-art equipment, deeply experienced and credentialed providers, and a carefully imagined facility make for not only excellent results but also a pleasant and secure experience. Despite providing an elite level of service, Premier Aesthetics will use the strength of its patient volume and ongoing success to maintain the region’s most competitive price structure. Anticipating a mid-October opening, Premier Aesthetics will continue the long tradition of excellence established at Billings Plastic Surgery on 17th and Poly. The new location at Shiloh Crossing, with a private entrance, will be a convenient and comfortable place to see the best so you can be your best.

Would you like to get in touch with us? We would love to hear from you! Contact us at CityLifestyle.com/Billings using the Get In Touch link and let us know what you think. 8

Billings Lifestyle | October 2020

I’m here to help! “She works hard for her clients - above and beyond.” Bill, Billings

“Karen is fantastic to work with.” Teresa, Billings

“She’s friendly, knowledgeable and a pleasure to work with, a true pro.” Joe, Billings

“I appreciated her knowledge of marketing, sales and timing as well as pricing.” Rhonda, Billings

KAREN FREEMAN, REALTOR® 406-876-1931 | billingshomes.net

These Are The Building Blocks We Provide For Your Children!

Creativity and Imagination

Positive Self-Image

Develop

Independence

Positive Thought Process

Teach Respect

Learn Values

WE ARE A YEAR ROUND SCHOOL tiffany.vandever@gmail.com I 2316 Rehberg Ln. I 406.661.3568 CityLifestyle.com/Billings

DIY

D I Y B AC K YA R D FIRE PIT

COZY, CAMPFIRE VIBES FROM THE COMFORT OF YOUR OWN BACKYARD. ARTICLE STEPHANIE HOWER

Billings Lifestyle | October 2020

SELECT LOCATION AND SHAPE

MARK AND PREPARE SITE

First and foremost, when building a fire pit you must select a loca-

Outline what will be the footprint of the fire pit to mark your work area.

tion that is a safe distance from any structures or low hanging trees.

+ If you are building a circular fire pit in your yard, drive a stake at

Choosing the shape of your fire pit will determine how many blocks you will need. Most fire pits will be three to four feet across. + For a fire pit ring, you need trapezoidal blocks, which are narrower on one side. This allows the edges to fit snugly together for a circle without creating any gaps.

the center of what will be the fire pit location. + Use marking paint tied to a string to draw a circle around the stake. + The diameter of the circle should be slightly larger than the outside dimensions of the fire pit ring you’re preparing to build. + For a square or rectangle fire pit, temporarily lay out the first

+ A square fire pit uses rectangular blocks and can be con-

layer of concrete blocks for your design on the ground and check

structed in a variety of patterns with blocks of different shapes

the layout for square. Use a shovel to outline the perimeter and then

and sizes.

remove the blocks.

CONTINUED >

CityLifestyle.com/Billings

DIY (CONTINUED)

+ Remove the sod and dirt to a depth of about seven-inches from inside the perimeter that you marked. Keep the excavated area level as you work. + Pack the dirt solidly all the way around with a hand tamper. BUILD GRAVEL BASE + Pour a generous amount of crushed gravel paver base into the hole so your finished base will be approximately five-inches thick.

+ After finishing the first row, check the layer in several places with a long level to be sure the structure is even. + Then, temporarily assemble the second level of blocks, making sure to stagger the joints between rows. TEST FIT THE BOWL OR INSERT Bowls and insert rings come in several standard sizes, so make sure to choose the right one for the fire pit you’re planning to build.

+ Wet the gravel thoroughly with a garden hose, and then use the hand tamper to compact it into a hard layer a couple of inches below the surface. + Check the base at several points to be sure it is level and make adjustments where necessary.

ADD CONSTRUCTION ADHESIVE TO THE BLOCKS Use construction adhesive between the layers of blocks to secure the concrete block pavers as you build the fire pit walls. + Remove the second row of blocks that were temporarily placed. + Add beads of construction adhesive to the bottom layer to bond

LAY OUT THE FIRE PIT

everything in place.

+ Place the blocks one-by-one around the perimeter of the hole,

+ Refit the second layer of blocks and continue the process for the

pushing them together and using a level to make sure the height

third row of blocks. A fire pit typically has three or four rows of blocks.

stays consistent.

Repeat the test-fitting for each layer before securing with adhesive.

+ If necessary, add leveling sand beneath low blocks or tap high blocks down with a rubber mallet to keep everything even. 12

Billings Lifestyle | October 2020

Tips courtesy of homedepot.com

CityLifestyle.com/Billings

TREND SETTER

ARTICLE STEPHANIE HOWER | PHOTOGRAPHY OLUANAI

A Fall Feast for the Eyes KELSEY MEIER, FOUNDER/CREATOR OF ADORN MONTANA, LAYS OUT A LOCALLY INSPIRED FALL TABLESCAPE WHICH CAPTURES THE ESSENCE OF AUTUMN

"A BEAUTIFULLY SET TABLE IS SO INVITING," BEGINS KELSEY. "The opportunities are endless. I use nature as inspiration. Beautiful decor doesn't have to be expensive." She has harbored a love for decorating since childhood and feels that the balance and flow of bringing a scene together is almost therapeutic. Each season offers a unique opportunity to inspire and capture her imagination, yet autumn is particularly dear to her heart. "Fall is such a wonderful time of year," she says. "We all settle in and get back to our routines. Cooler weather, fall fashion, football, changing trees, and the warm harvest colors of fall simply cannot be beat. What’s not to love about decorating with plaid, pumpkins, gourds, straw bales, and corn stalks? I also love the return of seasonal treats. I would be remiss not to mention my deep (albeit polarizing) love of candy corn. If you don’t love eating it, then use it in your decor as a vase filler! I guess I love Fall so much because it brings the opportunity for the perfect Montana day." In order to fulfill her vision for this enchanting fall tablescape, Kelsey utilized the talents of multiple local vendors. "I love to highlight local artists," she adds.

Billings Lifestyle | October 2020

Apple pie and sugar cookies, baked by Sammy Walter of

The Pieces

Sweets by Sam. (not pictured) 2

Centerpiece created by Sheri Murphy of A & E Floral.

Letter name cards, courtesy of Brittany Halvorson of Penned Designs.

Vintage thread spools (used as candle holders), Backroad Salvage at Liberty and Vine.

Plates and chargers from Hobby Lobby.

Napkins and bowls from AtHome.

KELSEY MEIER: Born and raised in Billings, Kelsey graduated from West High School and earned her degree in elementary education from The University of Montana in 2003. She married her husband Bryan in 2005 and moved to Missoula. "This is where I got to put my love of decorating to practice," she says. "I was coaching the dance team at U of M and decided to simultaneously try my hand working for my family’s furniture store, Wagner’s Home Furnishings. This experience was invaluable. Wagner’s has been in business since 1953, always family owned, so I guess you could say that my love of beautiful home decor runs in my blood!" Bryan and Kelsey moved back to Billings in 2009. They have two kids, Laynie (12) and Kole (9).

CityLifestyle.com/Billings

BullMountainGrille.com

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Bringing the Best Of Montana to your plate since 2009 with Montana-grown product!

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October is

NATIONAL DENTAL HYGIENE MONTH,

an effort to celebrate the work dental hygienists do and to help raise awareness on the importance of good oral health.

Hand-Cut Steaks! Unique Pasta Dishes. Seafood Specialties. Made from scratch soups, sauces & desserts. Shannon | Restaurant Manager (406) 254-2855 2376 Main St Ste 818 | Billings, Montana

This year focus on four routines that can help people maintain healthy smiles: brush, floss, rinse and chew. The ADA recommends brushing your teeth twice a day, for two minutes, with a soft-bristled brush. The size and shape of the brush should fit the mouth allowing you to reach all areas easily.

The ADA recommends cleaning between your teeth once a day to remove plaque that is not removed by brushing. Plaque can eventually harden into calculus or tartar. Because teeth alone account for less than half of the mouth, rinsing can help eliminate biofilm and bacteria that brushing, and flossing cannot. Rinsing often, along with brushing and flossing, may help reduce the chance of dental decay and infection. However, avoid rinses that have alcohol in them. Lastly, clinical studies have shown that chewing sugarless gum for 20 minutes following meals can help prevent tooth decay. The chewing of sugarless gum increases the flow of saliva, which washes away food and other debris, neutralizes acids produced by bacteria in the mouth and provides disease-fighting substances throughout the mouth.

Call to schedule your cleaning, today! (406) 248-2669 www.Legacy-Smiles.com Michael W. Stuart, DDS

2700 Grand Avenue, Suite D Billings, MT 59102

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Billings Lifestyle | October 2020

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CityLifestyle.com/Billings

LOCAL LIMEIGHT

Culinary Q & A GETTING TO KNOW FOUR OF BILLINGS' BEST CHEFS

Restaurant: Bull Mountain Grille Position: Owner & Chef

HOW DID YOU BECOME INTERESTED IN PURSUING

scratch soups, sauces, and desserts. We use local Montana

A CULINARY CAREER?

products in our menus and recipes whenever possible. We

“I’ve been in the food service industry since I was in

have upscale food, and service, at an affordable price. You

junior high school. I developed a passion for it, and have

feel comfortable as soon as you walk through the door,

been a part of serving people for the last 40 plus years.”

whether you are in a suit or a t-shirt and shorts. ‘We have been brining Montana to your plate since 2009.’

WHAT IS YOUR FAVORITE DISH TO PREPARE? “Our King Salmon with a huckleberry citrus butter and

I enjoy it here so much because our guests have truly become our family along with our amazing staff.”

our whiskey butter bread pudding.” CAN YOU SHARE ANY INTERESTING STORIES FROM HOW WOULD YOU DESCRIBE YOUR COOKING STYLE? DO YOU HAVE ANY OTHER CHEFS YOU ADMIRE OR TRY TO EMULATE? “Auguste Escoffier is who I admire. Classic French is

YOUR TIME SPENT IN FOOD SERVICE? “We were featured on the Travel Channel’s ‘Man vs Food’ with our 72 ounce steak challenge. We have also won several awards.”

my background. My style is local Montana cuisine with

WHAT MAKES YOUR RESTAURANT SPECIAL?

Would you describe your role as high-stress/fast paced?

WHY DO YOU ENJOY WORKING THERE?

“Definitely fast-paced and adjusting quickly is necessary.

a French flair.”

“We are a locally owned restaurant. We pride ourselves

It can be stressful if you don’t love what you do. We strive

on being ‘A Real Montana Steakhouse’. We feature hand

to make it enjoyable work and have fun while we are at

cut steaks, unique pasta dishes, seafood, and made from

the restaurant.”

Billings Lifestyle | October 2020

ARTICLE STEPHANIE HOWER | PHOTOGRAPHY OLUANAI PHOTOGRAPHY

Duane Haugen

DETAILS:

HOW DID YOU BECOME INTERESTED IN PURSUING A CULINARY CAREER? “I have worked in over a dozen restaurants between Montana and Florida, where I first began my culinary journey. Some of my first memories are of being in my family’s restaurant as a child, so I guess you could say my interest started there. The rest is pretty much history.” WHAT IS YOUR FAVORITE DISH TO PREPARE? “Cacio e Pepe, which is a pasta dish from modern Roman cuisine.” HOW WOULD YOU DESCRIBE YOUR COOKING STYLE? DO YOU HAVE ANY OTHER CHEFS YOU ADMIRE OR TRY TO EMULATE? “In a word, eclectic. I think as part of New American we all tend to emulate styles and chefs. I have my favorites for whatever reason, but no one’s style speaks to me more than others.” WHAT MAKES YOUR RESTAURANT SPECIAL? WHY DO YOU ENJOY WORKING THERE? “The Local is near to my heart because it is everything the process should be. We involve as many of our local farmers and ranchers as we can support, we make everything from scratch, and we find ways to reinvent old classics. It is just as eating should be. It is a way to share a small part of my soul when I can take something raised and grown right down the street and share it with my community in a way that keeps them coming back.” CAN YOU SHARE ANY INTERESTING STORIES FROM YOUR TIME SPENT IN FOOD SERVICE? “Yeah, when I have time to write a book!” DETAILS: Restaurant: Local Kitchen & Bar Position: Chef

AARON ZITAR

Would you describe your role as high-stress/fast paced? “I try my best to not let the stress/pace be something that ever defines what we do. Yes, some days are very stressful, and some days I wake up going what happened to yesterday. That is just part of our story. There are days where I watch people leave so elated that I can’t even remember being stressed. There are days where I feel like I am just there with my family and we dictate the pace. So, I guess it’s all the same in the end.”

CONTINUED >

CityLifestyle.com/Billings

LOCAL LIMELIGHT (CONTINUED)

DETAILS: Restaurant: Stacked A Montana Grill Position: Owner/Chef/Founder

STEPHEN HINDMAN HOW DID YOU BECOME INTERESTED IN PURSUING

demanding excellence but not at the expense of stomping on

A CULINARY CAREER?

others. Seeing someone who recognizes the work and contri-

“Most of my career has been spent ‘taking care of peo-

butions of the team around him is inspiring...and that laugh!!!

ple’ and as a lover of foods from around the world done

One that always seems to celebrate the coming together of

“Montana Style”, building a restaurant as a catalyst to doing

great food and beverage...dedicated to great big flavor but

that just felt like the right move at the right time. After a time,

also a point of letting you know, FOOD SHOULD BE FUN!”

one realizes that making someone smile, however you do it, is what makes the hard work and sacrifices worth while,

WHAT MAKES YOUR RESTAURANT SPECIAL?

and a smile from great food and drink is priceless.”

WHY DO YOU ENJOY WORKING THERE? “I loved building Stacked and bringing my vision of

WHAT IS YOUR FAVORITE DISH TO PREPARE?

Montana Dining to Downtown Billings. I’m often asked ‘Why

“I don’t know that I have a favorite dish in a singular form.

Downtown?’ and my response is always this: It’s where

I love great dishes with great spices, and beef is truly one of

people live, work, and play all in one great spot. Couldn’t

my favorites - whether I am grilling steak for the perfect Fresh

have imagined starting this adventure in any other place.”

Mexican spread or slow smoking brisket for family and friends.”

STYLE? DO YOU HAVE ANY OTHER CHEFS YOU

Would you describe your role as high-stress/fast paced?

ADMIRE OR TRY TO EMULATE?

“Kitchens, restaurants and food isn’t for everyone, and

HOW WOULD YOU DESCRIBE YOUR COOKING

“Big spice with surprising combinations...I like taking clas-

certainly not for the meek. It’s like a perfect military oper-

sical dishes and recipes and making them my own, helping

ation when things go right...good planning, a well trained

some become more approachable and taking others to

and well equipped team executing at their best...high-

places where they can once again be showcased in a new

stress and fast paced for sure...but it’s what great teams in

light. Iron Chef Michael Symon is an inspiration in many

every restaurant do every day to deliver on the promise of

ways from his cooking style to his leadership style as a chef,

an excellent dining experience.”

Billings Lifestyle | October 2020

Jake Ettleman DETAILS:

Restaurant: The Divide Bar & Grill Position: Kitchen Manager

HOW DID YOU BECOME INTERESTED IN PURSUING

WHAT MAKES YOUR RESTAURANT SPECIAL? WHY

A CULINARY CAREER?

DO YOU ENJOY WORKING THERE?

“I’ve spent the last 15 years in Billings’ food industry,

“What makes The Divide special to me is local

mostly fine dining and gastropubs. I started out as a dish-

ownership and the people I work with every day. Our

washer when I was in High School and fell in love with the

management staff has a great rapport and constantly

industry immediately.”

tries to work together and solve each other’s issues. The entire staff has a family feel and everyone seems

WHAT IS YOUR FAVORITE DISH TO PREPARE? “My favorite dish to prepare at The Divide is probably the Margherita Pasta. Hidden in its simplicity is a versatile dish

to genuinely enjoy coming to work and spending time around one another.”

STYLE? DO YOU HAVE ANY OTHER CHEFS YOU

Can you share any interesting stories from your time spent in food service?

ADMIRE OR TRY TO EMULATE?

“One bizarre story I will never forget happened on New

that offers fresh flavors and a colorful blend of ingredients.” HOW WOULD YOU DESCRIBE YOUR COOKING

“Modern and simple. I have always been fascinated

Year’s Eve, maybe 10 years ago. It was by far the busiest

by different cooking styles and respect chefs who have

day I have ever worked. Something happened in the

perfected specific ones, but when I think about my style

restaurant and a lady was super upset. She came into

it’s hard to pinpoint any particular one. I tend to enjoy

the kitchen and started screaming at our head chef. He

throwing things together and searching for both clas-

explained to her that he wasn’t able to help, but she

sic and off-the-wall ingredient pairings. Despite all the

proceeded to follow him around the restaurant, through

options available to me, I feel that people can overcom-

the kitchen, and even behind the bar for 20 minutes, all

plicate food. It is possible to make fantastic meals with

while yelling at him. To this day I still have no idea what

very simple and well-paired ingredients.”

she was upset about.” CityLifestyle.com/Billings

HOT SPOT

THE HIGH HORSE SALOON SERVES GREAT FOOD, GREAT SPIRITS, AND GREAT TIMES.

Billings Lifestyle | October 2020

ARTICLE STEPHANIE HOWER | PHOTOGRAPHY OLUANAI PHOTOGRAPHY

Neighborhood Honky Tonk WHEN REID PYBURN, FOUNDER AND OWNER OF HIGH HORSE SALOON & EATERY, WAS FIRST APPROACHED BY HIS BUSINESS PARTNER JIM KISLING ABOUT OPENING A RESTAURANT, HIS HIGH EXPECTATIONS WERE TEMPERED BY SKEPTICISM. “The vision was mostly his in the beginning,” Reid admits. “ I thought it was maybe a little too nice for the neighborhood….but, it went over really, really well. It is still a neighborhood bar.” Since entering this business venture in 2016, Reid has been blown away by the continued success and growth attained by the High Horse. Whether patrons join them for their big, 20 oz. Prime Rib breakfast, their mouth-watering daily lunch specials, or their signature “Fancy Effing Steaks” at dinnertime, the High Horse has dining options to satisfy people of all ages and appetites. “We are a neighborhood honky tonk,” describes Reid. “We have food, we have a casino, we have a dance floor, we have a bar. We don’t want to be too fancy for anyone.” They focus on serving delicious meals that anyone can afford to enjoy. “On 8am on a Saturday, you could be having breakfast here, with families eating and kids playing. Then, 14 hours later, the lights are down, the disco ball is up, live music is playing, and the bar is packed. It is a huge swing on what we do and offer, and the food is what allows us to gel it all together.” Reid acknowledges that a huge part of the High Horse’s success is attributed to their head chef, Andy Glynn. “We are family here, and he deserves as much credit as anybody for getting us to where we are,” says Reid. “His background is groceries. He was with Lucky’s Markets at a national level. His background lets he and I work well together.” Reid and Chef Andy strive to keep the menu creative, yet still appeal to local tastes. “I roll pretty deep when it comes to talent at the restaurant,” Reid says, “both the front of house and the back of house are filled with amazing staff.” A BACKGROUND ROOTED IN GREAT FOOD AND GREAT SERVICE Reid’s food service industry career began at The Rex in 1994, where he started as a dishwasher. He worked his way up to manager, and eventually ended his tenure at the iconic Billings’ landmark in 2015. “That was my only experience,” he recounts. “I left there and went on a sabbatical. I checked out bigger markets, different bars and casinos and restaurants all across the country…kind of saw the world, in a way.” After this time spent traveling and diversifying his knowledge of the industry, Reid was approached by Jim Kisling. As a long time customer at The Rex, Jim was familiar with Reid’s talent for running a successful eatery and bar. The rest is history. Yet, Reid is forever grateful for his time spent at The Rex, which laid the foundation for a culinary career. “My mentor was Gene Burgad. He was the owner of The Rex. He taught me how to do it all,” remembers Reid. “He was a Billings icon.”

CONTINUED >

CityLifestyle.com/Billings

HOT SPOT (CONTINUED)

“ We l i k e t o t a l k t o o u r c l i e n t s a n d f i n d o u t t h e i r need s and want s” Re id says . “If they have an i d e a t h a t i s n ’ t o n t h e m e n u , t h a t ’s n o p r o b l e m . We c a n b u i l d t h e m e n u a r o u n d t h e m .”

Billings Lifestyle | October 2020

JUST DON'T HAVE TIME ANYMORE? CAN'T KEEP UP WITH YOUR PAYROLL AND BOOKKEEPING? IS THAT BOX OF RECEIPTS IN THE CORNER JUST GROWING? CALL WOODS ACCOUNTING TO HELP WITH YOUR PAYROLL AND ACCOUNTING NEEDS.

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for parties of all shapes and sizes. From hosting a 200 guest wedding reception within the restaurant itself, to providing food for office parties at a local park, the team will find a way

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to make every event a great experience. “We like to talk to our clients and find out their needs and wants” Reid says. “If they have an idea that isn’t on the menu, that’s no problem. We can build the menu around them.”

SOURCING LOCAL FOOD

Although hosting live music events has been more challenging during the pandemic, the High Horse typically offers

music and dancing every weekend. “We like to provide entertainment on a weekly basis,” adds

SUPPORTING THE LOCAL COMMUNITY

Reid, “whether it be a band, a comedian, or a DJ. Our hope is that as things open up and return to normalcy, we can begin to have a more regular schedule.” Their casino provides another outlet for patrons. Under the same roof as the restaurant, guests in the casino may order from the entire High Horse menu while playing. There is also a members program and a patio. In December 2019, Reid married Shawna Pyburn. The pair owns and oversees the operations of the High Horse. Shawna shares Reid’s passion for the industry, whether they are catering for a large group, providing weekend entertainment, or finding new, creative menu options. She reiterates the importance of Reid’s time working for Gene Burgad and how it shaped his path to success. “Reid always knew he would open a bar one day,” Shawna shares. “When the opportunity came to purchase Montana Chad’s, the restaurant came with it.” Since the beginning, the menu has included Reid’s family recipes and chef created homemade hearty meals.

CONTINUED >

1 43 0 CO U N T RY M A N O R B LVD, B I L L I N G S 406.534.8601



LOCALBILLINGS.COM

CityLifestyle.com/Billings

HOT SPOT (CONTINUED)

Billings Lifestyle | October 2020

“Moving forward to 2020, we now offer our 20oz prime rib and 14oz ribeye for breakfast lunch and dinner 7 days a week. We feed a lot of shift workers who at 8am can get a good dinner and cocktail,” explains Shawna. “We are also trying to ‘think outside of the box’ when it comes to creating COVID safe ways to feed groups. In the restaurant world, we have all had to adapt. I have this new concept of Lunch and Dinner Boxes. I want it to be like opening a subscription box. When you open it it’s all about the presentation and you are just as excited to see it as you are to dig in. For both Reid and Shawna, the staff at the High Horse are family. They always want to be welcoming and gracious hosts, ready to serve. After nearly 3 decades in the food industry, Reid considers himself very fortunate. “I love that I get to continue to do what I enjoy and what I am good at,” he concludes. “I am surrounded by an amazing team, and I am very lucky to be where I am today.” **Cocktails in Photos: Blackberry Grapefruit Lemonade and House Margarita. Also in the photo High Mule. CityLifestyle.com/Billings

ARTIST’S PALETTE ARTICLE NICOLETTE MARTIN

Pumpkin Pe r fe c t i o n PUT THE CARVING TOOLS DOWN + CHECK OUT HOW YOU CAN ADD SOME PIZZAZZ TO YOUR PUMPKINS WITH JUST A PAINT BRUSH

THE +

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.

Paint

your

“background”

pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

Billings Lifestyle | October 2020

C R E E P Y C R AW L E R

THE

G A L AC T I C GOURD

Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!

Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint— be sure to cover everything!

You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.

CONTINUED >

CityLifestyle.com/Billings

ARTIST’S PALETTE (CONTINUED)

Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!) You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.

Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.

Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!

Billings Lifestyle | October 2020

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TIMES PAST

Classic Crumble, Modern Twist HARPER AND MADISON'S FALL CRANBERRY APPLE CRUMBLE TAKES A LONG-TIME FAVORITE AND ADDS A HEALTHIER SPIN. ARTICLE STEPHANIE HOWER PHOTOGRAPHY OLUANAI PHOTOGRAPHY

“IT IS A NEW TWIST ON A CLASSIC CRANBERRY

APPLE

CRUMBLE,”

SAYS

JOANIE SWORDS, OWNER OF HARPER AND MADISON. “It is a bit healthier, as I have eliminated the bottom crust and instead of the sugary buttery streusel topping, I have used phyllo dough brushed with a combination of honey and butter. Cranberries and Apples are one of my favorite combinations for an Autumn dessert.” 32

Billings Lifestyle | October 2020

Cranberry Apple Crunch Life grows here.

Filling: + 1 1/2 cups granulated sugar + 1/2 cup honey + 1/2 t. cinnamon + 1/4 t. salt + Zest of one orange + 6 Granny Smith Apples, peeled and sliced into 1/4 inch slices + 18 Oz Fresh or Frozen Cranberries (about 4 cups) Preheat oven to 375. In a heavy saucepan, combine apples, cranberries and sugar. Cook over medium heat until apples are soft and the cranberries burst easily when pushed against the side of the pan. Remove from heat and pour into a baking dish of your choice. An 11-inch tart pan, an 8x8-inch

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U R OF T H I S H OME . . . . TA K E A V I R T U A L T O

baking dish or a large, deep pie pan all work equally well. Drizzle honey over the mixture and sprinkle with the cinnamon, salt and orange zest. Topping: + 6 Sheets Phyllo Dough + 4 T. unsalted butter + 1 T. honey + 1/4 t. cinnamon Melt together butter, honey and cinnamon. Working with one sheet of phyllo at a time, and keeping the others covered with plastic wrap, brush very lightly with butter mixture. Lay a second sheet over the first and brush with butter mixture. Repeat with one more sheet. Tear phyllo crosswise into 4 pieces and loosely crumple (as you would a tissue) and place on top of half of the dish. Repeat

. . . A N D M O R E O N O U R W E B SI TE!

the process for the other half. Sprinkle with sugar (optional) and bake just until phyllo is golden brown. Serve warm or cold. CityLifestyle.com/Billings

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