CityLifestyle.com/Billings
JUNE 2020
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LIFESTYLE LETTER
JUNE 2020 PUBLISHER
Jeff Lethert | jeff.lethert@lifestylepubs.com EDITORIAL COORDINATOR
Ann Lethert | ann.lethert@lifestylepubs.com
Man up! FIRE UP THE GRILL, BOYS. This month is all curated for the Men of Billings...burgers, brisket and brews, oh my.
ACCOUNT MANAGER
Steve Lethert | steve.lethert@lifestylepubs.com AD DESIGNER
Kaylee Mitchell LAYOUT DESIGNER
Emily Stout
There are so many places in and around Billings that serve a mean burger, that we decided to put them to the test and find the best of the best. These five ‘must have’ burgers are the talk of the town. Have you tried them yet? If not, what are you waiting for? Have them all this month and let us know how they rank for you.
CONTRIBUTING WRITERS
Stephanie Hower CONTRIBUTING PHOTOGRAPHERS
Oluanai Photography
We’ve also pulled back the veil on a secret smoked brisket recipe that will make you the most popular house in the neighborhood. Plus, Shea Dawson gives us a glimpse of a day in the life of a local brewer. While you’re having all the feels, fire up the grill or plan a night out for burgers and a brew. Cheers and Happy Father’s Day Billings!
CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen
Jeff Lethert, Publisher
REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell
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ON THE COVER “The Rancher Burger”, created by Chef Stephen Hindman at Stacked, A Montana Grill
PHOTOGRAPHY BY OLUANAI PHOTOGRAPHY 4
Billings Lifestyle | June 2020
514 W 26TH ST., KANSAS CITY, MO
CityLifestyle.com/Billings
Proverbs 3:5-6 Billings Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Billings areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Billings Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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INSIDE THE ISSUE JUNE 2020
FEATURES 10 Bliss, on a Bun Local Restaurants Serve up Their Most Delectable Burgers
16 Home Sweet Home Theater Relax, Recline, and Revel in this Entertainer's Paradise
20 Beautiful Beef Brisket Dad will Love The Perfect Father’s Day Meal Is One Served Hot off the Grill or Smoker.
10
22 Thirsty Street Brewing, Co. A Day in the Life of a Local Brewmaster
22
20 16 DEPARTMENTS 4
Lifestyle Letter
10
Food & Wine
16
Open House
20 Culinary Creations 22 Local Limelight
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FOOD & WINE ARTICLE STEPHANIE HOWER
BLISS, ON A BUN
PHOTOGRAPHY OLUANAI PHOTOGRAPHY & ALLISON KAZMIERSKI
LOCAL RESTAURANTS SERVE UP THEIR MOST DELECTABLE BURGERS.
THERE IS SUCH JOY IN TAKING THAT FIRST BITE OF A BEAUTIFULLY CRAFTED BURGER. Whether
your tastes tend to favor the exotic or the traditional, these awesome local eateries offer creations to suit a variety of palettes. Savor each and every mouthwatering detail, then head out to try them for yourself. Good luck settling on a favorite.
Fieldhouse Burger
Photography by Allison Kazmierski
Hand pressed local beef, dill pickle, cheddar cheese, butter lettuce, fry sauce, Annex brioche bun. Served with house-cut fries and scratch-made ketchup. Add bacon and/or a local egg! “This burger is not just any burger,” says Krystal Harman, director of operations at The Fieldhouse. “Every part of it is elevated through sourcing of product. Local ingredients are the highlight of this dish. Beef comes from Craft Ranch in Laurel, produce from Swanky Roots in Billings, and the bun made from our very own bakery The Annex. We make the ketchup and fry sauce (aka house thousand island) all in house! Add a local farm fresh egg to top it off. For more information on why we love this dish watch the video on our webpage at thefieldhousemt.com.”
THE FIELDHOUSE CHEF BEN HARMAN $15, ADD BACON $1.50, ADD LOCAL EGG $2 10
Billings Lifestyle | June 2020
Description: Butter-grilled telera bun, fried, breaded fresh mozzarella, 1/3 lb Certified Angus hand-pattied burger, pepper jack cheese, thick bacon, roasted red peppers, fried cajun onion tanglers, and ranch aioli. Served with a mound of crispy string fries. “This is something we created while looking for the perfect burger for the ‘World Food Championships’,” explains Chef Stephen. “While it didn’t fall into a competition criteria, it did
STACKED, A MONTANA GRILL CHEF STEPHEN HINDMAN
fall into all of our hearts as one of the best burgers ever. The
$16
combination of savory, gooey, salty and pure yum, make it a staff and guest favorite.”
The Rancher Burger
Photography by Oluanai Photography
CONTINUED >
CityLifestyle.com/Billings
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FOOD & WINE (CONTINUED)
The Blackened Sabbath Decription: Blackened patty with bleu cheese, bacon, a housemade local beer battered onion ring, and garlic basil mayo.
THE BURGER DIVE CHEF BRAD HALSTEN $10.50 BURGER ONLY, $13.00 WITH FRIES “The Blackened Sabbath is one of the original burgers on our menu and still probably my personal favorite, which is why it gets the honor of being named after my favorite band,” says Chef Brad. “It was the inspiration for our Best of the Bash burger, which is similar with some tweaks, and won the Best of the Bash award at the Food Network South Beach Wine and Food Festival Burger Bash.”
Photography by Oluanai Photography
12
Billings Lifestyle | June 2020
Staff Burger LOCAL KITCHEN AND BAR CHEF AARON ZITAR (CREATOR) AND CHEF KENNY RAKSTAD $18 Description: Changes daily, if not hourly. Current staff burger includes an 8 oz. patty on brioche bun with sliced bacon, pepper jack cheese, battered and fried Poblano pepper rings, hatch chili and bacon bbq sauce with fresh pico. Served with your choice of house made fries, weekly market salad made with Swanky Roots greens, or the soup of the day. “Our guests love ordering this burger because they never know what they might get,” begins Chef Kenny, “and they don’t get to choose unless of course they have allergies or something of that nature. A lot of times it does include an egg, but it is entirely up to the chef working at the time to come up with something off the cuff, that is creative and delicious. One of the reasons our burgers in general stand out is that they are fresh, hand-pattied and we use a 75/25 blend of beef to fat so that our burgers are extremely juicy even when cooked well done.” CONTINUED >
Photography by Oluanai Photography
CityLifestyle.com/Billings
13
FOOD & WINE (CONTINUED)
Bacon Cheeseburger ÜBERBREW CHEF BEN HARMAN $13.00
Description: Thick cut, ranch house bacon and your choice of Cheddar, American, Blue, Pepper jack or Swiss cheese. Served with a generous portion of french fries. “Bacon Cheese Burger is a classic!” says General Manager Amy Durland. “We use fresh local 1/2 lb. sirloin and short rib premium beef burgers from Ranch House Meat and Sausage Co. and place it on a fresh, handmade bun from The Annex Bakery.” Everything tastes better with bacon.
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Billings Lifestyle | June 2020
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OPEN HOUSE
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ARTICLE STEPHANIE HOWER
Home Sweet Home Theater RELAX, RECLINE, AND REVEL IN THIS ENTERTAINER'S PARADISE
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Billings Lifestyle | June 2020
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CULINARY CREATIONS
beautiful beef brisket dad will love THE PERFECT FATHER’S DAY MEAL IS ONE SERVED HOT OFF THE GRILL OR SMOKER. ARTICLE STEPHANIE HOWER
20
Billings Lifestyle | June 2020
PHIL
BAUER,
OWNER
OF
BAUER’S
HANDYMAN
SERVICES, SHARES ONE OF HIS FAVORITE RECIPES FOR BEEF BRISKET AND HOMEMADE DRY RUB.
beef brisket + homemade dry rub + “Start with your brisket. I recommend purchasing one from a local butcher as opposed to a common grocery store as this will typically be a grass fed beef with no antibiotics and will be very fresh. + Trim well, remove as much of the fat cap as you can. + Using a paper towel, dry the brisket to keep your dry rub from clumping + Your rub will consist of the following (keep in mind, the amount of ingredients varies depending on the size of the brisket): + 1 Tablespoon Chili powder + 1 Tablespoon brown sugar + 3 Tablespoons kosher salt + 1/2 teaspoon smoked paprika + 1/2 teaspoon black pepper + 1/2 teaspoon garlic powder + 1/2 teaspoon cayenne pepper + 1/2 teaspoon cumin + 1/2 teaspoon dried parsley + 1 Tablespoon dried Ancho Chilis + Mix all ingredients in a bowl + Evenly coat the brisket with rub + Set your smoker on a low temperature, as this will be a lengthy process + I typically use cherry pellets for my smoke. This will give the brisket a nice bark and adds a good flavor to the brisket that isn’t overpowering + Place brisket directly on the smoker rack. It will need to smoke for around 10-12 hours on low heat until it reaches 160-170 degrees + Once to temperature, remove brisket from smoker + Foil wrap brisket and add a splash of apple cider vinegar and 2-3 tablespoons of butter + Return brisket to smoker for another 4-6 hours on low heat until the temperature of the brisket reaches 190-195 degrees + Allow brisket to sit (yes, torture with the heavenly aroma and countless hours you have put into this amazing cut of beef) for one hour before slicing and serving. This allows the juices from the meat to not run out keeping the meat very moist. + Serve with your favorite barbecue sauce on a sandwich, or enjoy it just as it comes out. + Try not to skip any steps. This is a very tasty and delicate piece of beef that does carry a price on it. You have to smoke it slowly so the enzymes and things that would otherwise make it tough will break down. + As is the case with many Montanans, I like my beef rare most of the time. This is one cut of beef you will want well done.” CityLifestyle.com/Billings
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LOCAL LIMELIGHT
ARTICLE STEPHANIE HOWER | PHOTOGRAPHY OLUANAI PHOTOGRAPHY
THIRSTY STREET BREWING, CO. 22
Billings Lifestyle | June 2020
THIRSTY STREET BREWING, CO. Patio season is upon us, and after a challenging spring (to put it lightly), we could all use an excuse to slip outside for an ice cold, locally brewed beer. Thirsty Street Brewing, Co. has two downtown locations perfect for quenching your thirst and satisfying that summery longing. Husband and wife team Shea and Jill Dawson are the founders and co-owners of Thirsty Street, with Shea also serving as Head Brewer. Thirsty Street at the Garage is home to the main operation, where their beers are brewed and packaged. “Offerings include a variety of 16 styles from light to dark-colored ales, hoppy ales, gluten reduced ales, and sours,” says Jill. “The Garage is a great live music venue, too, hosting local and touring shows on the weekends.” At the Taproom & Bottle Shop, patrons can enjoy the same Thirsty Street brews, guest taps, cider, kombucha, wine by the glass, as well as a curated wine and bottle selection. The kid and dog-friendly location includes a game room with free billiards, darts, and shuffleboard, plus extended taproom hours. What does the typical day for a Brewer entail? Jill describes her husband’s daily schedule and what it takes to operate a successful brewery. “The typical day for Shea varies,” Jill begins. “He will brew two to three times per week. Other days are spent transferring beer to different tanks, dry-hopping, kegging the beer, and cleaning, lots and lots of cleaning. The days are broken up with meetings, receiving shipments,
A DAY IN THE LIFE OF A LOCAL BREWMASTER
fixing things, or visits from his five year old twin daughters.”
MORNING
“On brew days the morning is spent measuring out the grains
and putting it through the mill to the mash tun. That is where the grain mixed with hot water is converted to the wort. During this time, Shea is preparing for the next step, the kettle, where the beer will boil to condense sugars and sterilize the wort. Then, Shea is preparing the fermenting tanks to receive beer. Again lots of cleaning! After, the beer is in the fermenter, where it will ferment for an average 14 days.” CONTINUED >
CityLifestyle.com/Billings
23
LOCAL LIMELIGHT (CONTINUED)
AFTERNOON
“Afternoon on a brew day is usually spent cleaning and sanitiz-
ing. Some time at the computer may be necessary, whether creating recipes, ordering ingredients or parts, answering emails, or making accounting entries.”
EVENING
“In the evening, Shea will enjoy a pint of beer with his wife!” Jill
smiles. “Sometimes we talk business, but mostly our 5 year old twin daughters dictate whether it’s a productive conversation or not. That sums up the typical brew day.”
24
Billings Lifestyle | June 2020
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