Featured Chef - January 2008 |
| Executive Chef James Tonkovich |
| Born in Anchorage, AK, James has always enjoyed fresh, wholesome seafood as long as he can remember. In Montana, where he principally grew up, there wasn't much of that seafood to be found in the 1980's. |
| James left immediately after high school and went to Salt Lake City, where he had learned there was a thriving seafood business springing up in the middle of the desert. James spent 16 years in Salt Lake City, working in a French Bistro, a large seafood restaurant chain, up the slopes of Park City and at Nino's, a premier French-Italian Ristorante atop the University Club building downtown. |
| Those experiences, along with being co-chef for Salt Lakes first microbrewery and as a Chef for a local sports radio and television celebrity gave James a desire to learn more about the business side of a restaurant. |
| James later took the Chef's position at Treasure Island Casinos buffet, where he learned large volume operations with a budget, as well as major banquet functions and well-heeled VIP catering production. Executive Chef at two other major casinos were still in the cards before he began an earnest stint as Chef for a large medical center outside Seattle. |
| With his Father still in Montana, James decided to make his way back and spend some more time with him, which brought him to The Windmill Restaurant in Billings. |
"I am proud to be serving the same Ocean Garden Mexican U-10 shrimp in our signature dishes the Windmill has served up for decades.
I believe in a solid product, available year round in relative abundance that speaks to quality and consistency before even before I get it.
Keep recipes simple and repeatable and they'll beat down your door for more." James Tonkovich |
| History of the Windmill |
| In the 1930’s, Toots Maybell opened the Windmill Club on 1st Avenue South in downtown Billings. The Windmill Club was primarily a dance club, serving beer and wine. Toots soon sold the business to Ralph Studer who later sold the club to Louis & Muggs Eastman in 1940. Louis & Muggs redesigned the interior and started serving a full service menu in 1947, seating up to 65 customers at any one time. |
| After over 40 years in business, the Eastmans sold the supper club to John & Scottie Novasio. John & Scottie continued the Windmill tradition of tasty prawns, big lobsters and wonderful ribs. Well known for the red & white checkered tablecloths, red candles and of course the famous, but not-so-popular ladies room, the Windmill Supper Club continued the Eastmans’ tradition of providing great food and service in a very unique atmosphere. |
| Then in the Fall of 2005, John and Scottie announced that they would be closing the Windmill Supper Club and finally retire. With those few words came waiting lists longer than a reservation book could handle. Up until the final day of December 24th, 2005, customers flocked to the Windmill for one last chance at a plate of prawns, a pile of King Crab or a final wearing of the Windmill bib. |
| However, one of those faithful customers decided that the traditions and recipes of the Windmill Supper Club were just too good to be retired forever. Don Bottrell, a long-time Windmill customer, worked with John & Scottie on re-invigorating the basic principles of The Windmill: great food with great service in a beautiful new setting. |
| For more information visit: www.windmillrestaurant.net |
|
