Bryce Turcotte, Stodgy
Wally Bone, TEN.
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 all seven portraits with the Q&A’s. Today we meet Wally Bone, the chef at TEN in the Northern Hotel.
Course: Appetizer
Description: A crab-stuffed tomato. It will consist of crab salad surrounded by heirloom tomatoes and garnished with micro cilantro greens with an avocado cilantro lime crema on the side.
Five Questions:
- Favorite guilty pleasure food or eatery?
Pizza, I’m a New Yorker.
2. If you weren’t cooking what would you be doing?
Managing a bar or restaurant.
3. Dish on your menu that you eat the most?
Lamb meatballs
4. Favorite ingredient to work with?
Leeks
5. Person you would love to cook for?
Babe Ruth
Monday: Tim Zimbelman, chef at Jake’s West End.
Tuesday: Stephen Hindman, Stacked.
