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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…

The world of wine ferments its own speak. In describing the aroma, taste and sensation in a glass, descriptors abound. Flavors of fruit and non-fruit are…

Cool jazz weaves through the room as I sip a pretty cocktail with house made tinctures and infusions. As my back sinks into the soft leather seat, I study…

Executive Chef David Maplethorpe retired from the Rex Bar and Grill the day after Valentine’s Day. With the sudden closing of the iconic restaurant,…

In a strip mall right off of Grand Avenue in midtown Billings is Fancy Sushi Asian Fusion. This restaurant offers over 259 different menu items from…

When stepping from Montana Avenue into Veronika’s Pastry Shop, an embrace of buttery and caramel goodness welcomes you. Once inside the bakery you cannot…

As I write this post for the next Flavors Under the Big Sky, I send strength and hope to those in California, especially in Sonoma, Napa, Mendocino, and…

Ox Pasture features local big sky flavor. For Executive Chef Chris Lockhart, seasonal produce and products from the environs around Red Lodge shape his…

Clint Peck lives with the mantra of, “Don’t say whoa in the middle of a mud hole.” Peck left cattle ranching to make wine, fermenting the dream at his…

At 4 o’clock on a snowy Tuesday afternoon, Teresa Twichel, Lexington Campbell, Jacy Powell and Kazmira Martinez are cooking away in Mrs. Haley Barker’s…