The Art of Entertaining

From fine wines and hot dishes to putting the sparkle in giving, the experts sound off

Looking to elevate your next gathering, toast the new year with style or find a creative way to add that personal touch to gift giving? For the answers, we turn to those at the helm of some of Billings’ hot spots. From the best in coffee on Christmas morn, to a tasty and warm appetizer crafted to please, we are helping you bring the art into this year’s holiday entertaining.

Celebrate the Season

Joe Shade, The Granary

The star ingredient of this drink, aptly named “Winter in Billings” is none other than cranberry, with its rose color and spritz that elegantly blush with holiday spirit. During the holidays, Bartender Joe Shade suggests vodka as the best spirit to have around since it lightens any drink without adding flavor. Joe says, “This cocktail appeals to a large group. It’s a nice and easy drink with some tartness.”

WINTER IN BILLINGS

2 ounces vodka
2 ounces cranberry juice
½ ounce lime juice
¼ ounce simple syrup
Dry champagne, prosecco or sparkling wine

Add ingredients to a shaker with ice. Shake and strain into a champagne coupe. Top with dry champagne.

A Cup of Comfort & Joy

Jason Marble, Marble Coffee Co.

Jason and Jen Marble, the owners of the Marble Table, recently opened Marble Coffee Co. on the street level of the Doubletree Hotel. By day, they run the cafe and by night they serve elevated American food at their restaurant on Montana Avenue. The couple wanted to open a place where “you feel like you are in our home, sitting down at our table, drinking a taste-bud invigorating, locally roasted cup of love,” says Jen. At Marble Coffee Co. you’ll find made-from-scratch baked goods along with unique offerings like Earl Grey Panna Cotta and Brown Butter Bourbon & Vanilla Rice Krispie Treat. Cold and hot sandwiches and salads are also available, with selections including Korean Chicken Salad Sandwich and Porchetta Panini.

LOG CABIN LATTE

With memories of French toast, Chef Jason Marble likens this holiday drink to cozying up with friends and family on a cold winter morning.

Double shot of espresso or drip coffee
1 t. real maple syrup
1 t. salted butter
1/8 t. cinnamon, divided
Oat milk, foamed
Whipped cream

In a mug, add syrup, butter and a dash of cinnamon. Add coffee and stir to mix. Top off with foamed oat milk. Garnish with whipped cream and sprinkles of the remaining cinnamon.

Cheers to the New Year

Ashley Neutgens, City Vineyard

Without hesitation, Ashley Neutgens suggests everyone have a stash of champagne for the holidays, and she gives a nod to what she calls “grower champagne,” a sparkling wine crafted by grape growers and their families. Each bottle is an expression of the land it was cultivated from, each with its own individual style and taste. Her go-to for the holidays is Jean-Noel Haton Brut Classic. “This Champagne drinks like a wine with a far higher price tag. Usually this wine retails for around $65 but you can pick it up at City Vineyard for $49.95.”

The second recommendation to serve with a holiday meal or to have on hand is a good French white wine. Ashley suggests “a good crowd pleaser that still has depth and great acidity.” Chateau Ducasse Bordeaux Blanc by Kermit Lynch is her go-to. Zingy passion fruit, ripe grapefruit and salty minerality combine to create this evergreen crowd-pleaser. It's simply a leader in its class and a staff favorite at CV for $24.95.”

Ashley’s third choice is a versatile pinot noir. “Pinot is the perfect red to please a crowd and pairs perfectly with most Holiday meals. This my 100 percent go-to for turkey pairing.” Ashley’s choice is Ernest Vineyard Pinot Noir from Sonoma Coast, a bright fruit and fuller body wine for $46.95 a bottle.

That’s a Wrap

Allison O’Donnell, Toucan Gallery

Make your gift stand out under the holiday tree by not just using traditional wrapping paper or gift bags. Allison O’Donnell, owner of the Toucan Gallery, suggests “using objects other than paper wrap that can be part of the gift.” Having the gift exposed “keeps it interesting,” she shares. The alternative showcases the special item while practicing a more sustainable and creative option of concealing surprises.

Show off the gift

The Japanese art of wrapping gifts with cloth is called furoshiki. At Toucan, ceramic bowls with chopsticks and tea towels can be found. Allison wraps one of those bowls with a tea towel and uses the chopsticks as part of the embellishment. Allison adds ribbon to tie off the gift, and if the cloth is large enough, often the edges are tucked in to close the package.

Don’t hide the card in the envelope

Over the years, we all have boxes or drawers full of leftover holiday cards. Why not use them as part of the decoration for a wrapped gift? The card can be cut up and glued or taped on top of the package or tied off with ribbon or string.

Adorn in theme with the hidden gift

When the perfect gift item is found, it doesn’t need to be all wrapped and boxed up, especially if it is a smaller item. The object can be used to adorn the package to be paired with the hidden gift. Allison’s use of a hairclip on the outside of the gift can be completed with a scarf inside the wrapped box.

Delicious Beginnings

Nick Steen Gullings, Bin 119

Thought to have had its beginnings in Sicily in the ninth century, the Arancini is a popular starter at Bin 119. It can also be a filling entrée paired with a glass of wine. The name “arancini” comes from the Italian word for orange, “arancia,” with the fried balls resembling the fruit.

Nicholas Steen Gullings, owner of both Bin 119 and Walkers, purchased Bin 119, an established wine bar and eatery, last spring.

“Bin 119 was a place I fell in love with years ago with my wife,” Nicholas says. “We came in and we sat down at what's called Table 119, as I've learned now, under the beautiful chandelier. And we sat down and we had a bottle rosé with a couple of friends. And I just remember thinking, holy smokes, this place is unbelievable.”

Today, as owner, he shares the popular recipe and some advice for stocking your home at the holidays. “I always have duck, pork belly and smoked trout in my freezer at any time.” This way, he is prepared for any guests who stop by. He also recommends having “good olive oil, good vinegar, good salt.”

ARANCINI, makes 35 balls

Prepared arancini can be placed in an airtight container in the refrigerator for a couple of days and then reheated. The balls can also be frozen and then placed in ziplocked bags to be reheated at 350 degrees for 25 to 30 minutes.

RISOTTO

3 T. avocado oil, divided
1 pound ground chicken thigh meat
1 T. dried oregano
1 T. garlic powder
1 T. onion powder
1 t. ground black pepper
¼ c. diced yellow onion
2-¼ c. arborio rice
10 c. hot chicken stock
¼ pound shredded fontina or any mild cheese
Salt to taste

COATING

About 1-1/2 c. all-purpose flour
3 to 4 eggs, whisked
About 3 to 4 cups Japanese breadcrumbs (panko)

Heat 2 tablespoons oil in a heavy skillet over medium-high heat. Brown ground chicken.

Once chicken is almost done, add onions and seasoning. Once the onions are almost translucent, add 1 tablespoon of oil, add rice and toast. Once rice is very slightly browned, about 2 minutes, add warm chicken stock slowly, one large ladle at a time. Let the rice soak up the stock and then repeat process until rice is fully cooked, being sure not to overcook. The rice should not be mushy. Add fontina and incorporate. Salt to taste. Cool in refrigerator until ready to fry.

TO MAKE ARANCINI

Preheat oil to 350 degrees in a pot or fryer. Place flour, eggs and breadcrumbs in 3 separate shallow bowls. Scoop risotto out with 2-inch ice cream scooper. Roll into a ball. Dip in flour, egg and panko. Carefully drop balls into heated oil and fry for 3-4 minutes, or until the internal temperature is 145 degrees. Drain on paper towels. Spread pesto on serving plates. Place arancini on pesto. Serve immediately.

PESTO, makes 1½ cups

The lemon juice helps to keep the basil from turning brown but also gives the sauce a fresh zip. Pesto can be placed in an airtight container and stored in the freezer and thawed when needed to accompany the arancini or tossed with cooked pasta.