Chef: Katie Resmondo
Restaurant: Bin 119
Address: 119 N. Broadway
Hours of service: Monday through Thursday, 11 a.m. to 10 p.m., Friday and Saturday 11 a.m. to 10:30 p.m. Sunday brunch is 10 a.m. to 2 p.m.
Background in cooking: I have been here 2 1/2 years. My first cooking job was as a sushi chef in Cody at Shiki. I started as a server and I told them what I really want to do is cook. I learned all about plating and about taking care of all the details that you need in cooking. My grandpa was a private chef for Burt Reynolds at one time. My mom bakes for the fair every year and wins a lot of ribbons. They always showed me what they were doing in the kitchen.
What is the restaurant’s specialty? We do some Italian, some Asian and American food. We try to do as much with local products as we can. It’s simple, elegant fine dining. I do weekend specials. I love anything with lamb. I make a lamb slider with goat cheese and caramelized onions. I also like to cook game or anything braized.
We are working on a new menu for fall that will have a braized buffalo shoulder on it. We slow cook the buffalo in liquid overnight so it just shreds. It will be served with glazed carrots and a potato blini, which is a potato pancake made with local red potatoes. I love working with Danly Farms in Laurel where everything is organic.
What are the most popular items on the menu? The fish tacos are very popular and my favorite. They are made with mahi mahi and fresh pico de gallo and red and green cabbage. We use corn flour tortillas made by Trevinos of Billings. People also like our lobster mac and cheese. It will never leave the menu. We poach lobster in cream sauce with wine and garlic and use a shell pasta.
What do you like to cook for yourself? I love anything slow-cooked. I’ll do a soy and beef Asian sauce and make some hand-made duck egg pasta, which is my new favorite food. I cooked a Moroccan dish for my boyfriend the other night and he said, “Regular people don’t eat like this, do they?”
What is your favorite cooking tool? I have my good knife and my food processor. I couldn’t live without them.