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WYOMING WORKS

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CALL US TODAY 307-681-6000 GilletteCollege Northern Wyoming Community College District

ELIGIBLE PROGRAMS: Agriculture AAS Business AAS * Certified Nursing Assistant (Basic Training Course) Computer Networking Administration AAS* Cyber Security AAS Cyber Security Certificate + Diesel Technology Certificate + Electrical Apprenticeship Certificate + Emergency Medical Technician (Basic Training Course) Industrial Electricity AAS Industrial Electricity Certificate + IT Support Technician Certificate *+ Machine Tool Technology AAS + Machine Tool Technology Certificate + Medical Assistant Certificate + Web Development AAS Welding Technology AAS Welding Technology Certificate +

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www.gillettecollege.org/WyomingWorks SEPTEMBER / OCTOBER 2019

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Contents 14 FAST(ER) FOOD

e -mad h c t a r Sc oo dies G

An insider’s guide to snacking at your desk

15 BARBECUE HEAVEN Find out what’s cooking at the locally owned barbecue pit Bonus: there’s free ice cream

16 A CUT ABOVE: BTS@THERAILYARD Gillette’s Source for Steak

with Exec. Chef Jeremiah Zimmerman

15

19 CHEAP DATE

Here’s when/where 82717 kids eat free

23 ONE TACO AT A TIME Fiesta Tequila restaurateur Jesus “Chuy” Jiminez builds his dreams

20 COAL OVERLOAD

Things are heating up for Gillette’s first cupcaker — Alla Lala Cupcakes and Sweet Things’ Laura Chapman — and we’re breaking them down one luscious layer at a time

42 IG FAMOUS

How the #instantpot won the internet and dinner at Steph’s #instantpotlove

Journey into The Railyard

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THOUGHTS

Sadly, 82717 Life Magazine is no longer being inserted in the Gillette News Record.

As always, you can pick up a copy at various rack locations throughout northeast Wyoming.

We value your readership and are pleased to now offer an annual mailed subscription to our monthly publication. Subscribe now by phone, mail or online.

10

PHONE

MAIL

ONLINE

307.686.5121

Outliers Creative, LLC P.O. Box 3825 Gillette, WY 82717

82717life.com/subscribe

SEPTEMBER / OCTOBER 2019

, o HellBaby!

Connect with us online!

WHCW Y O. COM women’s healthcare obstetrics & gynecology

DAVID BECK, MD

SEPTEMBER / OCTOBER 2019

11

PRESIDENT & EDITOR-IN-CHIEF

Erika C. Christensen EDITORIAL DIRECTOR

Stephanie L. Scarcliff FEATURES EDITOR

Jennifer C. Kocher ART DIRECTOR

Richard W. Massman DESIGNER

Candice E. Schlautmann PHOTOGRAPHER

Taylor A. Helton ADVERTISING

Robert D. Pederson Jason N. Kasperik

On the Cover

Dickey’s Barbeque Pit Beef Brisket Classic Sandwich

Mike Henson and family bought the place on Highway 14-16 just over a year ago and have expanded their Texas-style operation in Gillette, offering in-house catering for up to 60 – 70 people in their private dining room with beer, wine and a full bar. They also do on-site event catering and deliveries, so give them a call or pop on in. Did we mention there’s free self-serve soft serve ice cream?!

Photos: Taylor Helton

ADMINISTRATION

Lisa A. Shrefler

OUTLIERS CREATIVE, LLC P.O. Box 3825 Gillette, WY 82717 307.686.5121 | 82717@mcllc.net CONTACT US Email 82717@mcllc.net or mail letters and feedback to 82717 Life Editors, Outliers Creative LLC, 518 N. US Hwy. 14-16 Ste. D1, Gillette WY 82718. Include your name, address, and phone number. Letters may be edited for length and clarity. Follow us and join the conversation on Facebook, Instagram and Twitter @82717Life.

Read online at 82717Life.com and issuu.com.

82717 Life is a publication of Outliers Creative, LLC © 2019, a wholly-owned subsidiary of MC Aegis, LLC, all rights reserved.

Reproduction in any form, in whole or part, without written permission is prohibited. This magazine accepts freelance contributions. 82717 Life is not responsible for loss, damage or any other injury to unsolicited manuscript, unsolicited artwork including but not limited to drawings, photographs or transparencies and any other unsolicited materials.

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[EDITOR’S NOTE]

Tasty Mode On

G

illette’s vibrant food scene is delivering more character, hospitality and variety than ever before. From hand-cut Wagyu beef aged in-house, basted in a savory red wine butter sauce and grilled to perfection, to mouth-watering, Texas-sized sammies madeto-order and low-carb, gluten-free Keto cupcakes: There’s never been a better (or more interesting) time to dine in the 82717.

It’s not just about the food either. It’s about the people — local restaurateurs, chefs, bartenders and waitstaff – as well as the passion they’re literally bringing to the table, and the intimate stories behind their ambitions, hilarious missteps and hardearned successes.

There’s lots to snack on. From candid conversations with Executive Chef Jeremiah Zimmerman in the kitchen at The Railyard to a behind-the-scenes peek into the hottest new sweet stop pop-up churning out the city’s first fatburning baked goodies, we’ve been busy sinking our teeth into Gillette’s most delicious offerings and hope they resonate with piquancy.

First, pull up a chair and take a bite out of “Barbeque Heaven,” a flavorful profile of Dickey’s Barbeque Pit’s stacked sandwiches. Next, we introduce you to Executive Chef-owner “Chuy” Jimenez, whose soulful renditions of traditional Tapatíos meals at Fiesta Tequila Mexican Restaurant pop with color, acid, and heat. (In other words — if you’re not already eating at Chuy’s, start now.)

We’re taking you straight to the source of the city’s best steaks and cupcakes.

Yelp, eat your heart out.

@OCmaven Providing her stamp of approval for The Railyard’s hand-cut NEW YORK STRIP STEAK railyardgillette.com

Bon Appetite,

Stephanie L. Scarclif Editorial Director | @OCmaven

@taylorheltonphoto BTS @weatherbyinc for a first look at the MARK V® BACKCOUNTRY TI weatherby.com

WE LIVE & BREATHE DEADLINES HERE, WHICH SOME DAYS MEANS WE’RE EATING AT OUR DESKS. OUR FAVES?

New Patients Welcome!

NEWS

» Charity Stewart @claritys43

FEATURES

» Jen Kocher @jenniferkocher

Kale and Brussel sprout salad in my large purple bowl, and a couple stalks of raw asparagus for an energy boost that supersedes caffeine. (...And whatever candy and/or junk food I can pillage from my coworkers' desks.)

I'm a fast-food junkie.

But if I can't make it to a drive-thru, I usually have a stash of tuna and crackers in my desk drawer for such occasions. And usually some yummy trail mixes or a granola bar to tide me over till dinner.

.

SALES

» Robert Pederson @OCAdvertising

Chocolate covered espresso beans or a bag of chips, depending on the type of day I'm having!

Or anything from any of our awesome advertisers.

We work with some of the best local restaurants and businesses around.

Love you guys!

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MARKETING

» Steph Scarcliff @OCmaven

Coffee, coffee and more coffee. Or, time permitting, I like to pop out whenever I can — even for a few minutes. I like anything and everything from Los Compadres. It’s right around the corner from our office, has great food and super-fast, friendly service. You’d be hard-pressed to find amore hospitable waitstaff. Ozzy knows what’s up!

JOURNALIST

» Danielle Hart @CDanielleHart

My go-to is a protein-type bar or instant cup of soup, as that is the only food I keep in my desk! On a good day, I'll have fruit or chocolate stashed away.

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General & Cosmetic Dentistry Comprehensive Dental Care Single Appointment Crowns Laser Cavity Detection Digital X-Rays Single Appointment Root Canals Nitrous Oxide Available

Delta Dental Provider 417 West Flying Circle Drive, Gillette, WY 82716

Call (307) 682-3353 www.GilletteDental.com

HEAVEN There’s always something smoking — day or night — at Dickey’s Barbeque Pit. BY: JEN KOCHER & TAYLOR HELTON

With Dickey’s Texas-size portions, you’ll likely go home with more for later!

Texasm Size it!

Our A-team stepped into Dickey’s Barbeque Pit to sample their pit-smoked wings, ribs, brisket, meat plates and incredible sandwiches. Here’s some of our favorites.

TEXAS FUSION

ALL-INONE

RIBBING IT

HEAVEN ON A BUN

PILE OF PROTEIN

A super yummy Beef Brisket & Jalapeno Cheddar Kielbasa Western Sandwich on a toasted brioche bun. The smoky, tender beef paired nicely with juicy, sliced kielbasa (who knew!), which exploded with deliciousness when topped off with a handful of pickled jalapenos and Texas hot sauce. On the side? Coleslaw and baked potato casserole followed by a large nap!

What’s better than a heaping pile of beef brisket smothered in cheddar cheese and spicy baked beans then covered in corn chips? We don’t know, either. But, the Fritos® Pie Stack is the perfect blend of smoke and crunch with spicy making this the perfect meal – or three! Channel your inner southerner by throwing in a piece of pecan pie. On a different plate. Maybe.

Not ordering ribs at a barbecue joint is kinda like ordering a fish sandwich at a steak house, and Dickey’s has some of the best falloff-the-bone pork ribs we’d ever tasted. The new Carolina barbecue sauce — TDF! (And the other seven sauces, including classic barbecue, buffalo, lemon pepper, Texas hot, sweet barbecue, buffalo hot and the rib rub are close contenders). Rib orders also now come in five sizes from six pieces up to 24. What’s not to love?!

The pulled pork sandwich with coleslaw on top is always a fan favorite, especially when the meat is falling off the bun on your plate next to a large pile of crispy fried onions. (Mmm mmm!) And with a generous pour of Texas hot sauce on top (that later had to be sopped up off the table – hey, messy is good!), you are instantly transported to BBQ heaven.

Follow that up with a free vanilla soft-serve mini ice cream and you’re floating in the clouds.

Sometimes there are just too many options to choose from, which is where the meat plate comes in handy.

Choose from one to three types of meat for your entrée – from pulled pork, ribs, turkey, antibiotic-free chicken breast among others – topped with your favorite two sides and a roll.

A CUT

Above The Railyard Executive Chef Jeremiah Zimmerman Steaks a Claim in Gillette’s Perfectly Marbled Red Meat Market.

By: Steph Scarcliff WITH JEN KOCHER PHOTOS: TAYLOR HELTON

TI

f you’re from the 82717, steak is in your blood. In fact, the robust cattle ranching industry in Campbell County predates even the advent of the county itself, in 1911, by nearly 35 years.

Today, we peek behind the curtain (and step into the kitchen) at The Railyard restaurant inside the historic dining institution that stands at the northeast corner of Gillette Main Street, along the old Chicago, Burlington and Quincy railroad tracks, where the past meets present in downtown Gillette.

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An epic journey into The Railyard kitchen that ends with amazing steak.

Our “steak out” began with a trip to the kitchen where Executive Chef Jeremiah Zimmerman stood behind a shiny, stainless-steel counter in his black chef ’s coat with a carving knife in hand and a big smile on his face.

A couple things stood out at this point: First, the impeccably clean, tidy kitchen caught us a bit off guard as did the almost military orderliness of the chef ’s line and kitchen space — with stainless-steel pots and ladles hanging in orderly rows and large white porcelain bowls and plates stacked high on shelves and countertops just so. Second, unlike some of the other kitchens we’ve visited, these people were all happy – from the dishwasher singing along to the song in his earbuds to the woman counting tomatoes to the chef, who was practically beaming as he heaved a large slab of meat onto a cutting board, where he demonstrated his favorite cuts.

Confession: There’s something sexy about anyone who takes pride in their work, and Chef Jeremiah’s enthusiasm for all things steak (and food in

general) put him over the top for us. He came to life as he waxed poetically over hunks of beautiful, raw beef.

This isn’t just any steak, he explained. At The Railyard, their steaks are always hand-cut and aged in-house for 28 days or more. “They’re also locally sourced from ranchers across Wyoming,” he said.

The global cattle herd totals about 1 billion head, including roughly 95 million raised in the U.S. alone, he explained. Purchasing from local and regional producers, whenever possible, is a coordinated effort to boost the “local premium” by recirculating a greater percentage of revenue both locally and regionally. Both he and General Manager Trey McConnell, who may very well have restaurants coded in his DNA, believe strongly in supporting local producers and the community at large. It’s evident they take these values seriously in the community groups and causes they support and in the way they prepare and serve their steaks.

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Having studied under Chef Patrick at The Powder Horn in Sheridan, as well as under top chefs in St. Louis and Denver, Chef Zimmerman, who spoke to us about the importance of good marbelization, premium cuts and intensifying flavors through sauce pairings, offered up three tips for ordering steak: “Never order a steak well done. Season with salt and pepper only, and don’t even think about ketchup. Ever.”

Instead, he prefers to baste The Railyard’s steaks with his original red wine butter sauce that’s been a big hit with customers since the restaurant’s inception in 2016.

Don't even think about ketchup.

Ever.

On average, Zimmerman said they go through about 140 lbs. of steak on a Saturday night, or about 50 hand-cut, aged, salt and pepper, red wine butterbasted steaks — all sourced from within the Cowboy State.

Rib Eyes and New York strips are their best-selling cuts. Each steak, he approximated, weighs about 14 - 16 oz., which is roughly a pound or the equivalent of two hamsters, two-and-a-half human hearts or a soccer ball.

He also had a surprise in the freezer that he couldn’t help showing off. He presented an uncut chunk of Waygu beef left over from a recent wine tasting that he and Trey already had big plans for. The Kobe steaks, he predicted, would soon be transformed into an exclusive nightly special. His dimples deepened as he sharpened up a knife and got back to work.

By: Stephanie L. Scarcliff

with

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SEPTEMBER / OCTOBER 2019

Jen C. Kocher

Eateries

eleven

WH ER E

KIDS EAT FREE (OR ALMOST FREE)

If you're looking for the best deals in town, here are roughly a dozen places where kids can eat free or cheap in Gillette!

SUNDAY

WEDNESDAY

The above list applies to kids 12 and under with the purchase of an adult meal during regular business hours, unless otherwise noted.

MONDAY

Kids Eat Cheap The following kids’ eats aren't quite free, but they're close enough to warrant a mention.

THE MAIN BAGEL Daily- Free drink w/ kids’ breakfast meal purchase; Free drink and chips with kids’ lunch meal purchase SAPPORO Daily - Kids eat free dinner hibachi 3 p.m.-close with adult hibachi entrée purchase

TUESDAY

BUFFALO WILD WINGS Wednesday - $1.99 Kids' meals OLD CHICAGO Wednesday - $2 Kids’ Night POKEY’S BAR AND GRILL Thursday - $.99 Kids’ meals from 4–10 p.m.

HUMPHREY’S BAR & GRILL Sunday - $1.99 Kid’s meals Representatives from the restaurants included in this list were contacted to verify the information provided on Thursday, Aug. 15, 2019. Keep in mind, prices and availability may vary by date and location, so be sure to call ahead to ensure that your favorite local restaurant is a participating location before heading out.

Cupcake By: Steph Scarcliff Every little bit is almost too ravishing to eat.

Almost.

KILL YOUR COCOA CRAVINGS Coal Seam Overload Chocolate, Chocolate, Chocolate $2.45

L

et's be real, they’re not just pint-size handheld cakes. Cupcakes are so much more — especially at downtown Gillette’s Alla Lala Cupcakes and Sweet Things, where local artisan/entrepreneur Laura Chapman has turned her passion into a pretty sweet gig by making the most of her daily bakery grids.

Recently, we stopped by for a closer look at what makes Laura’s cupcakes so damn great. Here’s what she had to say.

The first year, I had people say, ‘I hope you make it’ and I was like, ‘Thank you. Come buy some cupcakes.’

Five years and a new location later, we’ve grown from five dozen cupcakes a day to over 30 dozen. Everyday, we bake everything from scratch in our kitchen and every recipe is our own. We’re very much a part of the community, where I was raised and where we now raise our kids. It doesn’t get better than this.

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Recipes from Home Fiesta Tequila Owner Seizes Opportunities in Gillette By: Jen Kocher Photos: Taylor Helton

Jesus “Chuy” Jimenez ping ponged through the many tables at Fiesta Tequila Mexican Restaurant’s downtown location during a busy Friday lunch rush, stopping at each to visit and put his hand on a shoulder. The savory sizzle of bell peppers and onions wafted from the kitchen as cheerful music set the tone in the festive dining room.

Creating a comfortable, inviting environment is the mission for he and his staff, who consider their customers like family.

“I treat my customers like this is my home,” he said with a smile, stopping to talk in Spanish to the bartender, who was busy loading up condiment containers with limes, lemons and other bright fruit to decorate the rims of their many fruity cocktails, margaritas and other mixed drinks.

This isn’t work to him because cooking and taking care of customers is what he loves to do, beginning in the kitchen where he dices, slices and chops as if second nature.

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“I love what I do, I do what I love,” he repeated when talking about his lifelong love of cooking and the hard work learning his craft.

His training began years ago in Guadalajara, Mexico. He was a kid when he learned how to make street tacos and eventually his taste buds came alive after taking a job as a cook in a Japanese restaurant there. He had no idea that food could be so flavorful, and it fueled his ambition to learn as much as he could and expand his culinary horizons.

All the years of training are evident in his cutlery skills, as he rapidly carved a zucchini into thin slices, fanning them with the sleight of a hand. He still gets a lot of practice chopping, he joked, because he insists that the salsa, guacamole and other accompaniments at his restaurant are all made fresh everyday. That’s what they’re known for, he said, that and the spices he incorporates into his traditional dishes not typically found in Mexican restaurants this side of the border.

Part of this has to do with the authentic nature of their dishes like carnitas, street tacos, molcajetes, and menudo, meals he brought with him from his homeland that are popular with customers in search of spicier foods. He has also borrowed and adapted some of his mother’s classics like her specialty refried beans and green chili pork.

Preparing these meals, he said, is the thread that keeps these faraway worlds and lives connected.

FOLLOWING A DREAM After the lunch rush, Chuy took a rare break to sit down and talk about his family in Mexico and his life in Gillette. Shifting in his chair, he purposefully sat with his back to the handful

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of tables near the bar still filled with customers because otherwise, he laughed, he’d be up clearing plates or refilling water glasses.

“There’s always something to do,” he said with a shy smile as he adjusted the collar of his crisp, neatly ironed pink dress shirt, which despite all the running around he’s done, still looked fresh out of his closet.

He pointed to the hallway toward the back of the restaurant leading to the bathrooms where the walls are covered in a collage of photos sealed behind glass frames. In the photos, customers smile from underneath sombreros while Chuy and staff stand behind holding guitars after serenading them with a birthday song. The photos go back several years to Fiesta Tequila’s first location off Highway 59 before expanding to their current location in downtown Gillette.

He’s just returned home from Rapid City, South Dakota, where he has spent the past eight months opening a second restaurant with his partner. In the years since first opening in Gillette in 2013, Chuy has since revised his dream of owning one restaurant to owning many.

He’s happy to be back in Gillette, Chuy said, where so many of his customers have stopped by to pop their heads into the kitchen and give him a hard time about being gone for so long. Likewise, his fiancé and two young daughters missed having him home. They, too, help at the restaurant. The girls like to hostess, he laughed, which they do with the flourish of game show models.

His daughters used to give him a hard time about working so much, but he cured that by sending them home to spend a few weeks with his family in Mexico one summer. By the end of the trip, the girls asked him if they could leave their

clothes for their cousins. Now, they save anything they outgrow to send in frequent packages.

“How did you live with so little?” they wondered out loud to their dad, who said he saw an immediate change in their attitudes following that trip. They have a new appreciation for why and how their dad works so hard.

For him, it doesn’t feel like much of a sacrifice because he feels lucky to live in this country and community.

“It hasn’t been easy,” he said, “but I’m so happy and blessed.”

TAKING HIS SHOT Chuy grew up hearing stories about all the opportunities available in America. As a boy in Guadalajara, he’d been told that anyone could be successful if they worked hard enough to earn it and he wanted a shot at a better life. Back then, he looked around him, at the home where he shared a pair of shoes with his cousins and some days went without eating. He vowed he would make a better life for himself and would follow his dreams of becoming a chef and moving to the states where he was determined to one day own a restaurant.

He shakes his head when he thinks of his early days growing up eating little more than beans, eggs and rice. Since leaving home and coming to the U.S., first Colorado and finally, Gillette, where he worked in other Mexican restaurants learning the trade until finally buying his own place.

The Gillette community is like family to him, he repeated, and until moving here he’d never met such kind people. He recounted his first weeks in town, when he had nowhere to stay and was sleeping in his car by the Fishing SEPTEMBER / OCTOBER 2019

25

Lake. Someone had heard about his situation and that Chuy was a good, hard-working person and ended up giving him the keys to his house, inviting him to share his family home.

“He had small children,” Chuy said with surprise, “and yet he trusted me.”

The offer was too generous for him, so he ended up pitching a tent on the family’s back patio. Now, when this same guy and his family come into one of the restaurants Chuy owns, he makes sure they eat for free.

“When I first opened the restaurant, I made a promise to God,” he said, nodding toward the ceiling. “I told him, everyday, I would give back.”

He’s made good on that promise, too, and once a month, donates all of one day’s profits to

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help someone in the community in need.

“People bring someone to my attention,” he said, “and we help if we can.”

He feels that’s how a community should work.

As the afternoon sun streamed through the windows, Chuy jumped to his feet to get back to work to prepare for the evening dinner crowd.

Glancing out the window at the street full of parked cars in front of the restaurant, he admitted that parking on Gillette Avenue is sometimes a challenge. But, the fact that they’ve done so well here despite hurdles like limited parking, he said is testament to the quality of their cooking and service.

“We’re definitely doing something right,” he said.

By: Jen C. Kocher

311 S Gillette Ave | (307) 686-8010 @FiestaTequila1

dickeys.c om

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What We're Reading

CANDICE & JEN’S DELECTABLE PICKS FOR FOODIES & CULINARY ADVENTURERS The Lodge® Cast Iron Cookbook | Pam Hoenig

I don’t know about you, but my cast iron skillet has a permanent home on my kitchen range. It lends an unmatched flavor to foods that can’t be replicated, especially desserts! The “Desserts, Biscuits & Breads” section is chock-full of sweet, crispy, caramelized goodness with down-home recipes like blueberry-ginger-peach upsidedown cake with ginger whipped cream to traditional French desserts like the cherry clafouti, a gorgeous dessert that can be prepped, baked, cooled, garnished and ready to serve in one hour.

Bobby Flay Fit | Bobby Flay with Stephanie Banyas and Sally Jackson Bobby Flay is just kinda cool, and unlike many celeb chefs, he lacks that pretentious snobby vibe or uber cool kid-ness. He’s just a healthy dude who likes to cook and has awesome ideas like coconut-curry popcorn, roasted shrimp with salsa calabrese and one of my personal faves, roasted green beans with tomatoes and hazelnuts.

Mediterranean Hot and Spicy | Aglaia Kremezi If, like me, you enjoy spicy Mediterranean food and funky African dishes but lack the culinary skills to pull it off, this cookbook is for you. From Arab pizza to Calabrian tomato tart, Kremezi actually makes these otherwise difficult recipes doable for inept cooks like myself ( Jen). If you’re ambitious, you may actually be able to pull off the savory cheese, almond and Chile cookies!

The Complete Paleo Slow Cooker | Karen Frazier Perhaps the best invention in a busy woman’s world is the crock pot or instant pot. There’s nothing better than throwing a bunch of ingredients into the pot, giving it a stir and letting it do its magic. Unlike other slow cooker recipe books, Frazier has come up with creative concoctions that I personally could not come up on my own, such as Argentine flank steak, Thai pork loaf and paleo friendly pumpkin pie pudding with dried cranberries.

Open Range | Jay Bentley and Patrick Dillon Jay Bentley and Patrick Dillon capture the adventurous spirit of the West in their stunningly beautiful cookbook that is a work of art in itself and makes this designer (Candice) and foodie swoon. From the delicious Cuban inspired Vaca Frita “fried cow” recipe to the simple Cajun mushrooms with crab, a dish that travelled with Jay all the way from NOLA to his first Montana restaurant, Open Range effortlessly blends a variety of cultural influences with the “essence of Big Sky Country."

By: Candice E.. Schlautmann

& Jennifer C. Kocher

SEPTEMBER / OCTOBER 2019

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SWEET CAKES SEPTEMBER / OCTOBER 2019

t e e w S w o N o G

S E K A C H S CA R BY: STEP

H CLIFF P

YL O R H E A T : S O T O

LTON

The oh, so sweet and scrumptious scratch-made goodies coming out of Gillette’s new-kid-on-the-block bakery Sweet Cakes are more than worthy of a stop (or 10).

I

t’s 3 a.m. on a Tuesday. Inside the shopping center at the intersection of 4th Street and Highway 59, friendly and understated Sweet Cakes owner Samantha Beckley prepared miniature cheesecakes and Gillette’s only Keto cupcakes from scratch.

The former U.S. Postal Service Rural Route 84 driver buzzed from blender to oven and back, stopping only to laugh heartily when asked about the jobs she’s held over the years — from working the assembly line at an AC manufacturing company’s warehouse to analyzing mineral samples at Black Thunder Coal Mine, among others.

About three years ago, the busy wife and mother of four turned her passion for baking into a business, and business is good.

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The Sweet Stuff Most of the offerings at Sweet Cakes, including custom, made-to-order cakes and cupcakes and everyday flavors like Peanut Butter Cup, Cookie Monster, Cookies and Cream and Luscious Lemon, not to mention Strawberry Cheesecake Macaroons, Keto Bites, Keto Bars and Keto Cookies and so much more, are all made in-house by Samantha herself. Her two staffers are her little sister Alexis and her mom Tanya (who made the counter that holds the glass case where Samantha’s “sweet cakes” are displayed).

Samantha said she hopes to grow both her list of sweet treats and her sweet staff before the busy holiday season, but noted that for the time being, she feels blessed to have a hand in every batch that leaves Sweet Cakes’ kitchen.

“It’s a lot of work,” she said, “but it’s also like having a built-in quality control system in place.”

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Sweet Beginnings Samantha set out to make her daughter’s first birthday cake in 2010. “It was a Tinkerbell cake,” she recalled. “Nothing extraordinary, really. But everyone loved it.”

Decorating cakes quickly became her Zen and she found contentment in the focus it demanded. She said, “I don’t need to think about anything else except what’s in front of me.”

She admits to never really thinking too much about the profitability of cake baking and decorating and said it wasn’t until more recently, when her husband Sean, a compressor operator at Pegasus, encouraged her to open the storefront, that she’d even considered baking and decorating more than simply something she loved doing.

But after running Sweet Cakes from home for a few years, the business had outgrown their family kitchen, and she needed to expand. Her husband was the one who told her it was time.

“Sweet Cakes would have never become a thing if it wasn't for my husband, pushing me towards my goals, and being supportive every step of the way. He knew when we first started dating six years ago, (that) baking/ decorating was a hobby of mine,” she said.

By: Stephanie L. Scarcliff SEPTEMBER / OCTOBER 2019

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@sbsweetcakes

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SWEET CAKES SEPTEMBER / OCTOBER 2019

FEEL

GREAT By: Jen Kocher Photos: Taylor Helton

SEPTEMBER / OCTOBER 2019

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Hazelnut Smoothie WITH

Banana and Coconut

VEGAN SHARES FAVORITES At age 27, Betsy Ochoa has been a vegan long before it was trendy or cool. It started with a love of animals.

Later, when she equated her dad’s diabetes to his poor eating habits, she began to see and understand the relationship between food and the body and became adamant about keeping herself in good health. Health benefits aside, Betsy doesn’t believe in sacrificing taste for feeling great and has made it her personal mission to spread the word by cooking for as many people as possible, including family, co-workers and friends. She just really loves cooking. “It’s kinda my thing,” she said, and as corny as she admits that it might sound, she considers cooking healthy meals for others as gifts of love and is happy to share her easy-tomake, deliciously healthy recipes.

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@collardsandcashews

Gluten-Free Chocolate Brownies WITH

Chopped Hazelnuts

SEPTEMBER / OCTOBER 2019

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Roasted Vegetables WITH

Brown Rice

Roasted Garlic Red Pepper Hummus WITH

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Vegetables and Oil SEPTEMBER / OCTOBER 2019

Chopped Kale Salad WITH

Spiraled Vegetables

SEPTEMBER / OCTOBER 2019

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SEPTEMBER / OCTOBER 2019

Betsy's Gluten- Free Vegan Recipes Chocolate Hazelnut Spread (makes approximately two cups) • 1/4 cup coconut milk (plus an additional 2 tbsp) • 1/4 cup coconut oil • 1/2 cup maple syrup • 1/2 tsp sea salt • 1/4 cup raw cacao powder* (or cocoa powder) • 1 tsp alcohol-free vanilla extract • 5.5 oz hazelnuts 1. Roast 5.5 oz hazelnuts in the oven at 350° for 12

minutes. Remove and wrap in a kitchen towel for one minute. Rub off skins and let cool completely.

2. In a food processor, combine roasted hazelnuts, coconut milk, coconut oil, maple syrup, sea salt, raw cacao powder (or cocoa powder) and vanilla extract and process completely.

Chocolate Hazelnut Smoothie • 1/2 cup sliced frozen bananas • 2 tbsp homemade Chocolate Hazelnut Spread • 2 tsp maca powder* • 2 tsp coconut shreds • 1 tsp cacao powder • 2 tsp chia seeds • 1 - 1 1/2 cups almond milk 1. In a blender, combine all ingredients, except 1 tsp

chia seeds. Add almond milk as needed.

2. Serve with sliced bananas & remaining tsp chia seeds.

Gluten-Free Hazelnut Brownies • 3/4 cup melted coconut oil • 1/2 applesauce • 2/3 cup Bob's Red Mill® gluten-free flour 1-1 • 1/3 cup coconut sugar • 1/3 cup organic cane sugar • 2 tbsp cacao powder (or cocoa powder) • 1 tsp alcohol-free vanilla extract (or pure vanilla extract) • 1 - 2 tbsp water • 2/3 cup organic dairy free chocolate chips • 1/2 tsp baking powder • 1/2 cup homemade Chocolate Hazelnut Spread • 1/4 cup chopped roasted hazelnuts • 1 tsp salt 1. Preheat oven to 350°.

2. In a double boiler (glass bowl over a pot of boiling water, ensure

the water does not touch the bottom of the bowl), melt 2/3 cup organic dairy free chocolate chips, constantly stirring.

3. Remove from heat and allow to cool.

4. In a large bowl, combine applesauce, coconut

sugar, organic cane sugar, melted coconut oil, vanilla extract, and melted chocolate chips.

5. Combine dry ingredients in a separate bowl and add slowly to wet until combined, adding water to help combine.

6. Oil an 8x8” pan and line with parchment paper (oil helps parchment paper stay in place).

7. Pour batter into pan, marble 1/2 cup homemade

Chocolate Hazelnut Spread into batter and top with chopped hazelnuts.

8. Bake for 22-25 minutes or until toothpick is inserted and remains clean.

9. Let cool and then store in fridge for at least 4 hours.

Roasted Garlic & Red Pepper Hummus • 4 cups cooked garbanzo beans (or two cans rinsed & drained) • Pre-roasted red bell pepper • 1/2 head pre-roasted garlic • 1/3 cup tahini (sesame seed butter) • Juice of two lemons • 1/2 tbsp salt • 1 tsp ground black pepper • 4 tbsp olive oil 1. Pre-roast garlic and red pepper in oven at 425° for

25 minutes or char over a gas grill.

2. Peel excess skin off garlic head, chop head about

1/2 from top, cover with aluminum foil.

3. Peel skin off pepper once completely cooled and remove seeds.

4. In a food processor, combine all ingredients and add in 4 tbsp of olive oil while processing. Blend until smooth.

One Pan Roasted Vegetable Dinner • 2 cups wild/brown rice (white rice or quinoa are good alternatives if you do not like brown rice)

• 2 cans garbanzo beans (4 cups) • 2 tbsp & 2 tsp olive oil • 3 cups vegetable broth • 1 cauliflower head • 2 broccoli heads • 1/2 zucchini squash • 1/2 yellow squash • 2 tsp salt • 1 tsp black pepper • 1 tsp cumin powder • 1 tsp garlic powder

• 1/4 cup pumpkin kernels • 1/4 cup sunflower kernels 1. Preheat oven to 350°.

2. Chop one cauliflower head, two broccoli heads,

yellow and zucchini squash.

3. Line a baking pan with aluminum foil. Toss and coat veggies with 2 tbsp olive oil, 2 tsp salt and 1 tsp black pepper and roast for 10 minutes.

4. Rinse and dry (completely) 2 cans garbanzo beans (4 cups).

5. Remove veggies from oven and toss to ensure cooking evenly.

6. Add garbanzo beans to corner of pan and toss with 1 tsp cumin powder and garlic powder.

7. Increase oven temperature to 400°. Return pan to oven for 30 minutes, pulling out to toss veggies and garbanzo beans once more while cooking to ensure even roasting.

8. Prepare 1/4 cup pumpkin kernels and 1/4 cup sunflower kernels in a separate bowl with 2 tsp olive oil and 1/2 tsp salt. Add seeds to a corner of the pan and continue roasting for another 10 minutes.

Chopped Kale Salad • 1 cup chopped kale • 1 cup shredded red cabbage • 1 cup chopped spinach • 1 cup chopped romaine lettuce • 1/4 cup sliced cherry tomatoes • 1/4 cup spiralized carrots (or carrot ribbons made with a peeler) • 1/4 alfalfa sprouts • 1/4 cup sliced radishes • 1/4 cup spiraled beets • 4 tbsp hemp seeds • 2 tbsp sliced kalamata olives (or your favorite olives) • 1/2 - 1 sliced avocado • Juice of one lemon 1. Chop kale and romaine lettuce, massaging greens with

lemon juice (lemon juice helps release the phytonutrients in kale and helps break down your greens for better digestion and better texture).

2. Massage greens with about 2 tbsp of garlic thyme dressing or to taste.

3. Top salad with cherry tomatoes, radishes, carrots, beets, olives, sliced avocado, hemp seeds, or other seeds (toppings for salad are up to you; remember, you eat with your eyes first! Vibrant veggies will make your salad more appetizing and add different textures).

4. Mix and serve.

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Fast Cooking

Made Easy THE INSTANT POT — AMERICA’S MOST LOVED ELECTRIC MULTICOOKER — IS CHANGING THE GAME. WYKAT?!

Can a single kitchen appliance be a dinnertime game-changer? Um, yes, 10,000 times yes! Robert Wang’s Instant Pot electric multicooker has been on the foodie scene for nearly a decade, but here’s the story of how it’s changing my life today — and how it just might change yours, too! (And with more than 5.5 million followers on an Instant Pot-related Facebook account and 1.5 million on the brands’ official Facebook page, it’s got the street cred and social media following, which is actually a crux of its popularity, but we’ll get to that later to support my argument in favor of making the Instant Pot your next household purchase.)

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SEPTEMBER / OCTOBER 2019

MOST LOVED America’s most loved multicooker/pressure cooker/rice cooker/steamer/ sauté and browner/yogurt maker/food warmer/defroster is now a staple in our household’s arsenal of weeknight dinner hacks for busy, working parents, and we couldn’t be happier about it. From cooking an entire frozen chicken to golden brown perfection in under an hour to a Spicy Zuppa Toscana, and delectable kitchen sink baked ziti, the Instant Pot’s got dinner covered at our house (and makes cook time quick and easy). But it’s also checking off several boxes we could not have imagined, including delicious and decadent desserts. Recipes for Instant Pot chocolate lava cake, pound cake, angel food cake, Oreo cheesecake – the list goes on and on – are readily available at the click of a finger, thanks to the handy appliance’s incredible — and vocal — social media following.

SOCIAL SAVVY MEET-CUTE Let’s start at the beginning. About four years ago, the future mother-in-law surprised us with an Instant Pot, selling it as the one-and-done solution for cooking everything under the sun from fluffy rice to silky, creamy cheesecake. A long-time proponent and (then) forever fan of the trusty ol’ single knob slow cooker I’d inherited from my grandmother, with its (albeit dumbed-down) breezy functionality and hyperuser-friendliness, I’ll admit, our all-new multifunction electric pressure cooker — with its hi-tech control panel and 29-page user manual — sat dormant, unused in its original packaging under the kitchen counter for months before we even considered looking into how to use it. (But boy, am I glad we did!)

Of course, this was back in late 2015/early 2016, some months before the versatile cooking gadget won the internet by selling 215,000 units on Prime Day to become Amazon’s top-selling item in all of the U.S. and gained my ear.

(Last year, the Instant Pot broke its own Prime Day record with over 300,000 units sold in 36 hours.)

Across almost any platform from Facebook to Instagram, Pinterest and beyond, this nifty play on the dated slow cooker or crock pot has claimed its stake as an online conversation starter with celebrity chefs like Carla Hall and Angelina Garbacz, and even politicians like Beto O’Rourke and Alexandria Ocasio-Cortez chiming in (don’t worry, owning an Instant Pot won’t turn you blue).

From tried-and-true recipes to new creations, and even how-to-use video tutorials on YouTube, you’re never alone when it comes to cooking with an Instant Pot. The cultlike following the appliance has gained online are not only quick to endorse Wang’s product line and share their favorite model and why, but are also helpful, responsive resources for FAQs, in addition to growing the product’s versatility (and demand).

If you’re still not convinced, explore the Instant™ family of kitchen appliances at instantpot.com, tag or follow @instantpotofficial with #instantpot on IG for delicious recipes, inspiration and updates. Purchase online at amazon.com or at the local Walmart, 2300 S. Douglas Hwy. By: Stephanie L. Scarcliff

Tools for a New Lifestyle

The Official Instant Pot® Instagram for Delicious Recipes, Inspiration & Updates Tag @instantpotofficial with #instantpot to show your creations

SEPTEMBER / OCTOBER 2019

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September / October

Events & Adventures Sept 14

Bearded Jack Festival Join Big Lost Meadery, Creative Beverages, Gillette Brewing Co. and Rapscallions at Cam-Plex for the ultimate test of manliness from 2 - 8 p.m. at Cam-Plex Morningside Park featuring beard contests, a rock toss, axe toss, log chop, and more ($20). There’s also a chicken chase, sibling carry, and more for the kids ($10)! Plus, food, beer, mead, and vendors, with live music by the Pillage People starting at 6 p.m. Free to spectators. Prizes will be awarded to all winners, with all proceeds going to benefit Gillette’s Blessings in a Backpack. Register online at cam-plex.com.

Sept. 19-21

PACA Regional Corriente Convention Corriente cattle are raised primarily as sports cattle because they make an ideal animal for team roping, bulldogging, cutting and penning. Due to their small frame, agile athleticism and gentle disposition, this unique breed differs greatly in conformation, behavior and hardiness from cattle raised solely for meat. Cattle show and roping event presented by the Plains Area Corriente Association at the Cam-Plex East Pavilion.

For more information, call Ron Luikens (307) 765-0170.

cards. Only 200 tickets will be sold. For more information and to buy tickets, call (307) 689-8369 or visit gillettemainstreet.us.

Sept. 21

Black Cat Diamond Ball An evening filled with Outstanding Healthcare Awards, a unique auction, dinner and live music at the CamPlex Wyoming Center presented by the Campbell County Healthcare Foundation. In its 14th year, this annual event benefits the foundation while acknowledging the people who have made significant achievements within the community throughout their career as well as volunteerism. The night kicks

off at 6 p.m. at the Wyoming Center Equity Hall. For more information, contact the C.C. Healthcare Foundation at (307) 688-6235 or visit cchcf.com.

Sept. 26

Sawyer Brown Concert Capitol artists and Apopka, Floridabased American country music band, Sawyer Brown, has released 18 studio albums and charted over 50 times on the Hot Country Songs charts, including three No. 1 singles “Step That Step,” “Some Girls Do,” and “Thank God for You.” Tickets are $25 to $45. To purchase, visit cam-plex.com or contact the CamPlex Ticket Office at (307) 682-8802 or info@cam-plex.com.

Sept. 20

4th Annual Community Dinner Join the community for the 4th Annual Gillette Main Street Community Dinner from 5 – 8 p.m. at The Railyard in downtown Gillette. Sponsored by the Gillette Main Street and Campbell County Historical Society, this year’s event recognizes and honors Campbell County women with a tribute slideshow. Mayor Louise Carter-King and Diana Enzi will be guest speakers. Tickets are $45 each and includes entertainment, dinner and a set of specialty Campbell County Women themed playing SEPTEMBER / OCTOBER 2019

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Sept. 28

ORDER RELAX EAT BYRDSFOODANGELS.COM Your favorite restaurants, grocery stores & more in just a few clicks!

Kiwanis Hunter’s Feed Once a year, the Kiwanis Club of Gillette gathers at the Cam-Plex Wyoming Center Equality Hall for a hunter’s party unlike any other. The Kiwanis Hunter’s Feed features incredible food, fun and raffles for miscellaneous firearms, outdoor sporting gear and more. For tickets, contact the Kiwanis Club at (307) 682-7406.

Sept. 28

Thar’s Ranch Sorting With a strong belief in family, ranching, agriculture and fun, the Thars started producing ranch sorting events with only 50 teams back in 2007. Today, they host 600-plus teams in six ranch sortings throughout the year totaling 10 days of fierce competition. For tickets, contact Zane and Stacey Thar at (307) 660-846.

Sept. 28

Paint Gillette Pink 5k Walk/Run Get your running shoes ready for the 3rd annual Paint Gillette Pink 5k on Saturday, Sept. 28 to help raises awareness for breast

5:30 p.m. For more information, call (307) 682-9133 or visit avacenter.org.

More events

www.82717Life.com

Oct. 11-13

Northwest Barrel Racing Association Finals Founded in the late 1990s, the Northwest Barrel Association relies heavily on producers to sanction their barrel races.

This year is set to be bigger and better than ever with over $21,000 added for the finals at the Cam-Plex Central and East Pavilions. For more information or entry forms, visit nwbra.com or call Lisa Heiser at (701) 290-0293.

Oct. 12

PR Collector’s Antique & Craft Show About 60 exhibitors display and sell their various collectibles, antiques, crafts and more from 9 a.m. to 5 p.m. at the Cam-Plex Wyoming Center Frontier Hall. For more information, call Pat Zweber at (307) 682-2579.

Oct. 12

CALL:

307.680.3663 ORDER ONLINE:

BYRDSFOODANGELS.COM

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SEPTEMBER / OCTOBER 2019

cancer. Registration begins at 7:30 a.m. at 110 E. Boxelder Road with walkers leaving at 9 a.m. followed by runners at 9:30.

Registration is $25 per person. For more information, call (307) 682-6105 or visit campcofcu.com.

Oct. 5

Murder Mystery Dinner @ AVA Community Art Center, Gillette, WY Murder and mischief abound at the Ava Community Art Center’s murder mystery dinner on Saturday evening beginning at

Dancing with the Gillette Stars The Youth Emergency Services (Y.E.S. House) Foundation’s annual dinner and gala serves to benefit their mission to provide funding for the programs, children and families, equipment, building and expansion needs of the Youth Emergency Services, Inc., and to better serve the Gillette community. For tickets, call Jessica Seders at (307) 686-0669. For more information on the Y.E.S. House and its programs, visit youthemergencyservices.org.

ADVERTISERS Byrd’s Food Angels byrdsfoodangels.com 307.680.3663

Infinity Builders, LLC infllc.com 307.685-1295

CAMPCO Federal Credit Union campcofcu.com 307.682.6105

Mountain West Dental mountainwestdental.com 307.685.1111

City of Gillette gillettewy.gov 307.686.5200

Outliers Creative, LLC outlierscreative.com 307.686-5121

County 3 county3.news 307.461.4319

Paintbrush Services paintbrushservices.com 307.682.3913

Davis ENT Specialists davisent.net 307.686.73.46

Papa John’s Pizza papajohns.com 307.687.7272

Day Law LLC daylawwyo.com 307.682.7337

Red Hills Veterinary Hospital redhillsvet.com 307.696.2525

Dickey’s Barbecue Pit dickeys.com 307.686.8698

Sweet Cakes, LLC sweetcakes.com 307.257.2772

Fiesta Tequila Mexican Restaurant @FiestaTequila1 307.686.8010

The Bank of Sheridan buffalofed.com 307. 673.8100

Gillette College sheridan.edu 307.686.0254

The Railyard railyardgillette.com 307.682.6805

Gillette Dental PC gillettedental.com 307.682.3353

Wyoming Cancer Resource Services health.wyo.gov 888.684.4450