Stella Fong

Stella Fong

A Flying Burger. A Bayou Wrap. Chicken Fried Steak. These good eats can be found in Billings for under $10. At King’s Hat, Muzzle Loader Café, and Rockets Gourmet Wraps and Sodas, food can be had for less than one Hamilton bill or ten Washingtons.  Like these recognizable and time-honored leaders on the face of our dollar bills, the three eateries are dining establishments in Montana’s Trailhead’s foodscape.  King’s Hat has been in the Billings for over 70 years while the Muzzle Loader Cafe for more than 60, and Rockets Gourmet Wraps and Sodas for close to two decades.

Stella Fong

One of the most memorable images I have of Paris is one with a baguette. From my hotel window I saw a man in a blue chapeau with a plaid scarf wrapped around his neck carrying a long baguette leaving the bakery across the way. There was something romantic about securing a freshly baked loaf of bread, and even more when I realized it was my husband. 

Stella Fong

The dark chocolate cake edged with perfectly piped ribbons on a bright white cake stand.  The auburn browned turkey on a silver platter garnished with glistening identical cuts of carrot.  These are images on the cover of food magazines. You are mesmerized, and then say “I can do that.” So you challenge yourself and spend the hours securing the right ingredients, and then preparing and cooking in the kitchen. At the very end, your cake and turkey vaguely resembles the photo. Furthermore, you are not all that sure the tastes warranted the effort.

Stella Fong

The Thanksgiving season focuses our awareness on food and volunteerism. Food represents abundance, the blessings we have in our lives and the bounty we want to share with those close to us, and to make connections with others.
 

Stella Fong

Back in April, my husband Joe Dillard had the privilege of learning how to make French Bread from Greg Patent. I gifted him a weekend where he could have hands on experience with an award winning cookbook author. Patent’s book Baking in America won him the James Beard Cookbook Award and finalist recognition for the International Association of Culinary Professionals Best Baking Book. Greg has become a mentor and has provided me invaluable support and advice in the culinary arena over the years.

Stella Fong

Flavor Moments is an offshoot of Flavors Under the Big Sky: Celebrating the Bounty of the Region. In Flavor Moments, we discover new flavors from restaurants, farmers, and producers. We learn of events, new eateries and new personalities in food and spirits. 

In my email the other day, I received a note from Lena Olson. Lena worked at City Vineyard for seven years before taking on a sales position at Winegardner’s Wines. Eventually she went to New York and now continues to consult in the wine and food industry there. As for her reason for heading to the Big Apple, she said, “I wanted to go to the biggest ‘baddest’ place to see what happens.” So I was intrigued to hear from her. 

 

Stella Fong

“Give a man a fish and you feed him for a day; teach a man to fish and your feed him for a lifetime.”
-Maimonides

Michael McCormick relocated to Livingston to pursue his love of fly-fishing, but now spends most of his time casting towards the Livingston Food Resource Center. The Center, opened two years ago, includes a food pantry, community kitchen and gathering space to nourish Livingston and Park County.