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Flavors Under the Big Sky
Third Monday of Each Month from 6:30-7:00PM
Hosted by Stella Fong

Host Stella Fong shares her personal love of food and wine in this monthly series. Celebrate the bounty of the region with Flavors Under the Big Sky.

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  • Frae Collective by Frae Everyday Goods in downtown Billings is a corner grocery store, boutique, art gallery, community center and makerspace. A shopper can come in and pick up food basics such as milk and eggs along with procuring dry goods created under the Big Sky.
    Flavors: Doing Better at Frae Everyday Goods
    Frae Everyday Goods combines the vibes of a corner market with those of a boutique, art gallery, community center, and makerspace.
  • Rebecca (left) and Taylor Henson have been bringing aromas and scents worth tracking in the Paradise Valley on Overland Road in Emigrant at both Follow Yer’ Nose BBQ and Wildflour Bakery.
    Flavors: Follow Yer’ Nose BBQ and Wildflour Bakery in the Paradise Valley
    In the Paradise Valley, heading towards Yellowstone National Park from Livingston, are scents and aromas worth tracking. Taylor and Rebecca Henson have been firing up good food at Follow Yer’ Nose BBQ and Wildflour Bakery since 2012.
  • Yelena Mattheis, owner and chef of Taste of Siberia in Big Timber holds a bag of frozen pelmenis she premade by hand. The parcels are made with unleavened dough cut into circles and filled with beef. The dumplings are boiled in broth and served with a side of dill sour cream.
    Flavors: Tastes of Siberia in Big Timber
    Just off Interstate 90 at Exit 367 in Big Timber, tucked beside the Town Pump Travel Plaza, is an unexpected culinary treasure. Taste of Siberia, a modest food truck, is where owner and chef Yelena Mattheis serves authentic dishes from her Siberian homeland.
  • In her production kitchen located in her shop and office, Nicolle Fugere, owner of Missouri River Outfitters with her mother Jenice, shows off energy balls she has created for the training of her new summer team of guides.
    Flavors: Missouri River Outfitters and the Grand Union Hotel
    The Upper Missouri River and the Grand Union Hotel flow with stories and flavor. Found in north Central Montana, Fort Benton is known as the birthplace of Montana, and is the oldest continuously occupied settlement in the Treasure State.
  • Dax Gauer scoops out spaghetti squash at his mother Amy Ferguson’s cooking class. Ferguson, a pharmacist turned health coach, is demonstrating how to make Spaghetti Squash with Lentil-Walnut Plantballs, a vegan alternative to traditional spaghetti and meatballs.
    Flavors: The Kitchen Table at the Bozeman Public Library
    Emily Otis, the Creative Labs Librarian at the Bozeman Public Library, brings people together at The Kitchen Table. In this space, food creates community.
  • Two-time James Beard Foundation-nominated chef Jarrett Wrisley is working in his kitchen restaurant, Shan, located in Bozeman. In 2024, he was nominated for Best New Restaurant, and this year, he received semifinalist recognition for Best Chef: Mountain.
    Flavors: Chef Jarrett Wrisley Continues to Climb His Mountain
    Jarrett Wrisley, co-owner of Shan in Bozeman, has been twice recognized by the James Beard Foundation. In 2024, he received a nod for Best New Restaurant as a semifinalist, advancing to the finalist list. Then this year, he made the semifinalist list for Best Chef: Mountain.
  • Michael Oschner Brett Evje
    Flavors Moment: PLONK
    Montana received 8 nominations for culinary excellence from the James Beard Foundation this year. Brett Evje and Michael Oschner are semifinalists for Outstanding Restaurateur from the James Beard Foundation Restaurant and Chef Awards. They have been recognized for their establishments: PLONK Bozeman and Missoula, JW Heist and Stockman’s Bar located on East Main Street in Bozeman.
  • Bobbie Rush and her husband, Forest, started Tiny Forest Micro-Greens as a project for their kids in 2021. Forest came up with the idea of selling the greens. Now their tiny produce can be found at Town and Country, Albertsons, and the Gardeners’ Market in South Park during the summertime. In their van, they make weekly scheduled deliveries.
    Flavors: Tiny Forest Micro-Greens: Small But Mighty with Flavor and Flair
    Tiny Forest Micro Greens in Billings grows small greens that deliver big flavor, freshness, and flair to a dish especially during this time of the year.
  • Linqin Gao (left) and her daughter, Xiaoyi Wang, celebrate the Lunar New Year with dumplings.
    Flavors: Welcoming the Lunar New Year of the Horse with Dumplings
    Gung Hay Fat Choy. Wishes of Happy New Year for the Lunar New Year beginning on February 17th for the Year of the Horse.
  • For 40 years, Caramel Cookie Waffles on 17th Street W has been selling the stroopwafel. The bakery café was first opened by Jan and Judy Boogman in 1987, and was sold to new proprietors Lilly Thompson Corning, Erin Heringer, and Katie Edwards two years ago.
    Flavors: Caramel Cookie Waffles
    For 40 years, Caramel Cookie Waffles on 17th Street W has been selling the stroopwafel. The bakery cafe was first opened by Jan and Judy Boogman in 1987, and was sold to new proprietors Lilly Thompson Corning, Erin Heringer, and Katie Edwards two years ago.