Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape.... Read More
Formats
Paperback
🚛 Ground shipping arrival between Wednesday, February 26 and Tuesday, March 04.
Free returns. Free Economy shipping on orders $50+.
Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape.... Read More
Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape. Food journalist Stella Fong provides an eclectic sampling of the people, restaurants, producers and suppliers that contribute to the city's growing palate.
Details
Pages: 176
Publisher: Arcadia Publishing Inc.
Imprint: The History Press
Series: American Palate
Publication Date: 11th July 2016
State: Montana
Illustration Note: Color sigs / inserts
ISBN: 9781467117869
Format: Paperback
BISACs: HISTORY / United States / State & Local / West (AK, CA, CO, HI, ID, MT, NV, UT, WY) COOKING / History PHOTOGRAPHY / Subjects & Themes / Historical
Author Bio
A former cooking instructor for Sur La Table, Williams Sonoma, Gelson's Super Market, Macy's Cellars, Great News! Cooking School and currently for the Montana State University Billings Foundation, Stella Fong's writing has appeared in Yellowstone Valley Woman Magazine, Big Sky Journal, Blue Water Sailing, Western Art and Architecture and Magic Magazine, Cooking Light, Fine Cooking, the Washington Post, TheLastBestPlates.com, lastbestnews.com, vinography.com and stellafong.com
Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape. Food journalist Stella Fong provides an eclectic sampling of the people, restaurants, producers and suppliers that contribute to the city's growing palate.
Pages: 176
Publisher: Arcadia Publishing Inc.
Imprint: The History Press
Series: American Palate
Publication Date: 11th July 2016
State: Montana
Illustrations Note: Color sigs / inserts
ISBN: 9781467117869
Format: Paperback
BISACs: HISTORY / United States / State & Local / West (AK, CA, CO, HI, ID, MT, NV, UT, WY) COOKING / History PHOTOGRAPHY / Subjects & Themes / Historical
A former cooking instructor for Sur La Table, Williams Sonoma, Gelson's Super Market, Macy's Cellars, Great News! Cooking School and currently for the Montana State University Billings Foundation, Stella Fong's writing has appeared in Yellowstone Valley Woman Magazine, Big Sky Journal, Blue Water Sailing, Western Art and Architecture and Magic Magazine, Cooking Light, Fine Cooking, the Washington Post, TheLastBestPlates.com, lastbestnews.com, vinography.com and stellafong.com