University Relations and Communications

Tickets go on sale Monday for MSU Billings Foundation's annual Wine and Food Festival

April 8, 2009

 

Contacts:

MSU Billings Foundation, 657-2244
Dan Carter, University Relations, 657-2269

 

 

 

MSU BILLINGS NEWS SERVICES — Tickets for the popular Montana State University Billings Foundation’s Wine and Food Festival will go on sale Monday, April 13 at 8 a.m., offering a host of new events after 16 years of good times for an exceptional cause.

 

This year’s event also has a competitive edge to it with an “Iron Chef”-like competition between local chefs and culinary students, developed in cooperation with the Food Network with assistance from Bresnan Communications.

 

Wine fest chefsThe 17th annual event, scheduled for May 11-16, is a week of wine seminars, gourmet dining and cooking schools with local, state, and nationally-renowned chefs and wine masters. The week culminates with two grand evenings; a Friday night food, wine-tasting and social event and a Saturday night formal dinner and auction. "Wine Fest," as it is now known to many, has become the signature event in Montana and the region for wine and culinary enthusiasts.

 

The event raises money to support student scholarships at MSU Billings. Over the course of the past 16 years, more than $3 million has been raised to support scholarships and other special projects at the university.

 

Culinary talent from around the world is recruited to come to Billings each year, providing the community unique opportunities to learn about wine and food. This year, the Wine and Food Festival will feature two new events as a complement to the traditional winemaker symposiums and festive weekend activities.

 

Tickets range in price from $45 per person for the Wine and Food Festival chef battle to $150 per person for an exclusive “Flavors from the Pacific Northwest” event featuring Kevin Davis, Executive Chef/Partner of the Steelhead Diner in Seattle, Washington and Executive Chef David Maplethorpe of the Rex.

 

Tickets for the popular Friday, May 15 wine and food pairings evening are $100 per person and the tickets for the Saturday, May 16 reception and dinner auction are $125 per person.  Beginning at 8 a.m. on Monday, April 13, tickets can be purchased in person at the MSU Billings Foundation office, 2615 Virginia Lane, or by phone at 657-2244 or toll-free at (888) 430-6782.

 

Winemasters this year are Gordy Hill, winemaker at Milbrandt Vineyards and Bob Masyczek, director of innovation at Diageo Chateau and Estates.

 

Following are some details of a week chock-full with food, cooking and wine events.


 

 

Monday, May 11

In cooperation with the Food Network, the legend of Kitchen Stadium and the famed “secret ingredient” will come to life at this year’s festival. The feature is “Battling at the Wine & Food Festival’s Iron Chef Competition” which pits local chefs against up-and-coming challengers.

 

Chef’s Team includes: Jim Carlson of Highgate House; Marcella Tatarka, Beyond Basil Catering and Art Beyond the Palette; Lewis Lux, Juhl Brokerage; and Mike Sammartino, Bruno’s.

 

The Billings Career Center’s Café Protégé Team: Chef Mentor: Michael Callaghan, Food Services of America; Sara Chevalier, Skyview High School; Sammi Fuhrman, West High School West; Nicole Nash, West High School; and, Greg Summers, West High School.

 

Commentators for the event will be Executive Chef David Maplethorpe from the Rex and Executive Chef Carl Kurokawa from Juliano’s.  Food samples will be provided by the Chefs and Cooks of Montana with assistance of Sysco Food Services of Montana and Montana Beef Council.

 

Place: MSU Billings Student Union Ballroom
Time: 6-8 p.m.
Cost: $45 per person
Sponsor: Bresnan Communications


 

 

Tuesday, May 12
Steelhead Diner and The Rex present “Flavors from the Pacific Northwest” featuring Kevin Davis, Executive Chef/Partner of the Steelhead Diner in Seattle, Washington and Executive Chef David Maplethorpe of the Rex. Braiden Rex-Johnson, Northwest wine and food expert, cookbook author and columnist will join the chefs with wine commentary.

 

Place: The Rex
Time: 6 p.m.
Cost: $150 per person
Sponsors: The Rex, Sysco Food Services of Montana, High Tech Construction, Seafoods of the World


 

 

Tuesday, May 12
“Sizzling Summer Nights” Home Cooking School featuring Executive Chef Amy Smith from The Grand Hotel in Big Timber, Montana.

 

Place: Darla and John Jones residence, 3010 Snowcrest Drive
Time: 11 a.m.
Cost: $75 per person
Sponsors: Montana Beef Council, Stacey Suydam of Fortune Hi-Tech Marketing


 

 

Tuesday, May 12
“Flavors of the Rhone Valley” Home Cooking School featuring Chef Tom Atkins, Director of Food and Beverage at the Boise Convention Center in Boise, Idaho and Chef Consultant.

 

Place: Laurie and Lynn Paris residence, 4707 Gros Ventre Trail
Time: 6 p.m.
Cost: $75 per person
Sponsors: Montana Beef Council, ISU Streeter Brothers, Susan and Gary Carlson


 

 

Wednesday, May 13
Culinary Preparation Class presented by Executive Chef Richard Chamberlain from Chamberlain’s Steak and Chophouse in Dallas, Texas and ENVY The Steakhouse in Las Vegas, Nevada.

 

Culinary enthusiasts prepare for a dream class! You will have the opportunity to work in the kitchen with Executive Chef Richard Chamberlain. The hands-on class will allow you to explore new foods, technique, recipes and develop new skills to use in your kitchen every day.

 

This class is limited to 20 lucky students who will work with Chamberlain to prepare an extraordinary array of mouth-watering foods.

 

Place: MSU Billings Student Union Ballroom
Time: 8:30-11:30 a.m.
Cost: $125 per person
Sponsors: Montana Beef council, Sysco Food Services of Montana, Joan and Mike Matz


 

 

Wednesday, May 13
“Taste as Big as Texas” by Texas Chef Richard Chamberlain. Demonstration class with Chamberlain from Chamberlain’s Steak and Chophouse in Dallas, Texas and ENVY The Steakhouse in Las Vegas, Nevada.

 

Place: MSU Billings Student Union Ballroom
Time: 1-3 p.m.
Cost: $75 per person
Sponsors: Montana Beef Council, Sysco Food Services of Montana, Joan and Mike Matz


 

 

Wednesday, May 13
“When Fruits and Meats Collide!” Home cooking school featuring Executive Chef Andy Fulton from the Hilands Golf Club in Billings

 

Place: Andrea and Shaun Cox residence, 4225 Cedarwood Lane
Time: 11 a.m.
Cost: $75 per person
Sponsors: Montana Beef Council, Cricket Clothing Company, High Tech Construction


 

 

Wednesday, May 13
“The World of Sauvignon Blanc” presented by Educator, Winemaker and General Manager of Sauvignon Republic Cellars, John Buechsenstein.

 

Place: MSU Billings Lewis & Clark Room
Time: 7-9 p.m.
Cost: $75 per person
Sponsors: Simply Wine, Van Rensselaer Jewelers, Stella Fong and Dr. Joseph Dillard, Cara Schaer and Evelyn Noennig


 

 

Thursday, May 14
“Southern Rockies Meets Northern Rockies.” Home cooking school featuring Executive Chef Jeff Tappero from the 320 Guest Ranch in Big Sky

 

Place: Pam and Tracey Willet residence, 4297 Long Rider Trail
Time: 11 a.m.
Cost: $75 per person
Sponsors: Montana Beef Council, Holland & Hart LLP


 

 

Thursday, May 14
Winemasters Symposium featuring winemasters Gordon Hill from Milbrandt Vineyards in Mattawa, Washington and Bob Masyczek from Diageo Chateau and Estates in Rutherford, California.

 

Place: The Carlin
Time: 7-9 p.m.
Cost: $100 per person
Sponsors: The Carlin, Dr. Kathy Ryan and Dr. Jim McMeekin, Jane and Joe Howell, NorthWestern Energy, Bottles & Shots Heights and West


 

 

Friday, May 15
Wine & Food Pairings under the “Grande” Tent

Place: Wine & Food Festival Party Tent, MSU Billings campus
Time: 6-1-0 p.m.
Cost: $100 per person


 

 

Saturday, May 16
“Light and Fresh Beginnings… The Perfect Brunch” presented by Stephen Sutton, Vice President, Client Relations, Sodexo, Long Beach, California. Featuring Gail Babcock, Executive Chef and General Manager, Sodexo, Carroll College, Helena, Montana

 

Place: Dane and Sandy Bradford residence, 3118 Comyn Coulee
Time: 10:30 a.m.-1 p.m.
Cost: $75 per person
Sponsors: Joan and Bob Carr


 

 

Saturday, May 16
The “Fine Finish”
Gala Champagne Reception, Gourmet Dinner presented by Sodexo Western Regional Executive Chef Barry Smith with live and silent auctions.

 

Place: Wine & Food Festival Party Tent
Time: 5:30-10 p.m.
Cost: $125 per person

 

Corporate Partners for the 2009 Wine and Food Festival are Briggs Distributing Company; Wells Fargo; Computers Unlimited; Billings Gazette Communications; Sodexo; MSU Billings Foundation; 

 

Corporate Sponsors are Albertsons; Fortin Enterprises; Underriner Motors – Bill and Mary Underriner; Heins Creative; Party Time Plus; Travel Café; Gainan’s Flowers and Garden Center

 

For more Wine and Food Festival information go to www.winefoodfestival.com or call 657-2244.

 

Photo above:Chefs and culinary students who will be competing in one of the Wine and Food Festival events this year

 

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Tickets for the popular Montana State University Billings Foundation&rsquo;s Wine and  Food Festival will go on sale Monday, April 13 at 8 a.m., offering a host of  new events after 16 years of good times for an exceptional cause. </p>     <p>This  year&rsquo;s event also has a competitive edge to it with an &ldquo;Iron Chef&rdquo;-like  competition between local chefs and culinary students, developed in cooperation  with the Food Network with assistance from Bresnan Communications.</p>     <p><img src="../NewsPhotos2009/Apr/winefest-battleW.jpg" alt="Wine fest chefs" width="250" height="166" hspace="5" vspace="5" align="left" />The  17th annual event, scheduled for May 11-16, is a week of wine  seminars, gourmet dining and cooking schools with local, state, and nationally-renowned  chefs and wine masters. The week culminates with two grand evenings; a Friday  night food, wine-tasting and social event and a Saturday night formal dinner  and auction. &quot;Wine Fest,&quot; as it is now known to many, has become the signature  event in Montana and the region for wine and culinary enthusiasts.</p>     <p>The  event raises money to support student scholarships at MSU Billings. Over the  course of the past 16 years, more than $3 million has been raised to support  scholarships and other special projects at the university. </p>     <p>Culinary  talent from around the world is recruited to come to Billings each year,  providing the community unique opportunities to learn about wine and food. This  year, the Wine and Food Festival will feature two new events as a complement to  the traditional winemaker symposiums and festive weekend activities. </p>     <p>Tickets  range in price from $45 per person for the Wine and Food Festival chef battle  to $150 per person for an exclusive &ldquo;Flavors from the Pacific Northwest&rdquo; event  featuring Kevin Davis, Executive Chef/Partner of the Steelhead Diner in  Seattle, Washington and Executive Chef David Maplethorpe of the Rex.</p>     <p>Tickets  for the popular Friday, May 15 wine and food pairings evening are $100 per  person and the tickets for the Saturday, May 16 reception and dinner auction  are $125 per person.&nbsp; <strong><span class="style20">Beginning at 8 a.m. on Monday, April 13</span>,</strong> tickets can be purchased in person at the MSU Billings Foundation office, 2615  Virginia Lane, or by phone at 657-2244 or toll-free at (888) 430-6782.</p>     <p>Winemasters  this year are Gordy Hill, winemaker at Milbrandt Vineyards and Bob Masyczek,  director of innovation at Diageo Chateau and Estates. </p>     <p>Following  are some details of a week chock-full with food, cooking and wine events. </p>     <p><span class="style19">Monday, May 11</span><br />       In  cooperation with the Food Network, the legend of Kitchen Stadium and the famed  &ldquo;secret ingredient&rdquo; will come to life at this year&rsquo;s festival. The feature is <strong>&ldquo;Battling  at the Wine &amp; Food Festival&rsquo;s Iron Chef Competition&rdquo;</strong> which pits local  chefs against up-and-coming challengers. </p>     <p>Chef&rsquo;s  Team includes: Jim Carlson of Highgate House; Marcella Tatarka, Beyond Basil  Catering and Art Beyond the Palette; Lewis Lux, Juhl Brokerage; and Mike  Sammartino, Bruno&rsquo;s. </p>     <p>The  Billings Career Center&rsquo;s Caf&eacute; Prot&eacute;g&eacute; Team: Chef Mentor: Michael Callaghan,  Food Services of America; Sara Chevalier, Skyview High School; Sammi Fuhrman,  West High School West; Nicole Nash, West High School; and, Greg Summers, West  High School.</p>     <p>Commentators  for the event will be Executive Chef David Maplethorpe from the Rex and  Executive Chef Carl Kurokawa from Juliano&rsquo;s.&nbsp; Food samples will be  provided by the Chefs and Cooks of Montana with assistance of Sysco Food  Services of Montana and Montana Beef Council.</p>     <p><strong>Place:</strong> MSU Billings Student Union Ballroom<br />       <strong>Time:</strong> 6-8 p.m.<br />       <strong>Cost:</strong> $45 per person<br />       <strong>Sponsor:</strong> Bresnan Communications</p>     <p><span class="style19">Tuesday, May 12</span><br />       Steelhead  Diner and The Rex present <strong>&ldquo;Flavors from the Pacific Northwest&rdquo;</strong> featuring  Kevin Davis, Executive Chef/Partner of the Steelhead Diner in Seattle,  Washington and Executive Chef David Maplethorpe of the Rex. Braiden  Rex-Johnson, Northwest wine and food expert, cookbook author and columnist will  join the chefs with wine commentary.</p>     <p> <strong>Place: </strong>The Rex<br />       <strong>Time:</strong> 6 p.m. <br />       <strong>Cost:</strong> $150 per person<br />       <strong>Sponsors:</strong> The Rex, Sysco Food Services of  Montana, High Tech Construction, Seafoods of the World</p>     <p><span class="style19">Tuesday, May 12</span><br />       <strong>&ldquo;Sizzling  Summer Nights&rdquo; Home Cooking School</strong> featuring Executive Chef Amy Smith from The Grand Hotel in Big Timber, Montana.</p>     <p> <strong>Place:</strong> Darla and John Jones residence,  3010 Snowcrest Drive<br />       <strong>Time:</strong> 11 a.m.<br />       <strong>Cost:</strong> $75 per person<br />       <strong>Sponsors:</strong> Montana Beef Council, Stacey Suydam  of Fortune Hi-Tech Marketing</p>     <p><span class="style19">Tuesday, May 12</span><br />       <strong>&ldquo;Flavors  of the Rhone Valley&rdquo; Home Cooking School</strong> featuring Chef Tom Atkins, Director of Food and  Beverage at the Boise Convention Center in Boise, Idaho and Chef Consultant.</p>     <p> <strong>Place:</strong> Laurie and Lynn Paris residence,  4707 Gros Ventre Trail<br />       <strong>Time:</strong> 6 p.m.<br />       <strong>Cost:</strong> $75 per person<br />       <strong>Sponsors:</strong> Montana Beef Council, ISU Streeter  Brothers, Susan and Gary Carlson</p>     <p><span class="style19">Wednesday, May 13</span><br />       <strong>Culinary  Preparation Class</strong> presented by Executive Chef Richard Chamberlain from Chamberlain&rsquo;s Steak and  Chophouse in Dallas, Texas and ENVY The Steakhouse in Las Vegas, Nevada.</p>     <p>Culinary  enthusiasts prepare for a dream class! You will have the opportunity to work in  the kitchen with Executive Chef Richard Chamberlain. The hands-on class will  allow you to explore new foods, technique, recipes and develop new skills to  use in your kitchen every day.</p>     <p>This  class is limited to 20 lucky students who will work with Chamberlain to prepare  an extraordinary array of mouth-watering foods.</p>     <p> <strong>Place:</strong> MSU Billings Student Union Ballroom<br />       <strong>Time:</strong> 8:30-11:30 a.m.<br />       <strong>Cost:</strong> $125 per person<br />       <strong>Sponsors:</strong> Montana Beef council, Sysco Food  Services of Montana, Joan and Mike Matz</p>     <p><span class="style19">Wednesday, May 13</span><br />       <strong>&ldquo;Taste  as Big as Texas&rdquo;</strong> by  Texas Chef Richard Chamberlain. Demonstration class with Chamberlain from  Chamberlain&rsquo;s Steak and Chophouse in Dallas, Texas and ENVY The Steakhouse in  Las Vegas, Nevada.</p>     <p> <strong>Place:</strong> MSU Billings Student Union Ballroom<br />       <strong>Time:</strong> 1-3 p.m.<br />       <strong>Cost:</strong> $75 per person<br />       <strong>Sponsors:</strong> Montana Beef Council, Sysco Food  Services of Montana, Joan and Mike Matz</p>     <p><span class="style19">Wednesday, May 13</span><br />       <strong>&ldquo;When  Fruits and Meats Collide!&rdquo;</strong> Home cooking school featuring Executive Chef Andy Fulton from the Hilands Golf  Club in Billings</p>     <p> <strong>Place:</strong> Andrea and Shaun Cox residence,  4225 Cedarwood Lane<br />       <strong>Time:</strong> 11 a.m. <br />       <strong>Cost:</strong> $75 per person<br />       <strong>Sponsors:</strong> Montana Beef Council, Cricket  Clothing Company, High Tech Construction</p>     <p><span class="style19">Wednesday, May 13</span><br />       <strong>&ldquo;The  World of Sauvignon Blanc&rdquo;</strong> presented by Educator, Winemaker and General Manager of Sauvignon Republic  Cellars, John Buechsenstein.</p>     <p> <strong>Place:</strong> MSU Billings Lewis &amp; Clark Room<br />       <strong>Time:</strong> 7-9 p.m.<br />       <strong>Cost:</strong> $75 per person<br />       <strong>Sponsors:</strong> Simply Wine, Van Rensselaer  Jewelers, Stella Fong and Dr. Joseph Dillard, Cara Schaer and Evelyn Noennig</p>     <p><span class="style19">Thursday, May 14</span><br />       <strong>&ldquo;Southern  Rockies Meets Northern Rockies.&rdquo;</strong> Home cooking school featuring Executive Chef Jeff Tappero from the 320 Guest  Ranch in Big Sky</p>     <p> <strong>Place:</strong> Pam and Tracey Willet residence,  4297 Long Rider Trail<br />       <strong>Time:</strong> 11 a.m. <br />       <strong>Cost:</strong> $75 per person<br />       <strong>Sponsors:</strong> Montana Beef Council, Holland &amp;  Hart LLP</p>     <p><span class="style19">Thursday, May 14</span><br />       <strong>Winemasters  Symposium</strong> featuring  winemasters Gordon Hill from Milbrandt Vineyards in Mattawa, Washington and Bob  Masyczek from Diageo Chateau and Estates in Rutherford, California.</p>     <p><strong>Place:</strong> The Carlin<br />       <strong>Time:</strong> 7-9 p.m. <br />       <strong>Cost:</strong> $100 per person<br />       <strong>Sponsors:</strong> The Carlin, Dr. Kathy Ryan and Dr.  Jim McMeekin, Jane and Joe Howell, NorthWestern Energy, Bottles &amp; Shots  Heights and West</p>     <p><span class="style19">Friday, May 15</span><br />       <strong>Wine  &amp; Food Pairings under the &ldquo;Grande&rdquo; Tent</strong></p>     <p><strong>Place:</strong> Wine &amp; Food Festival Party  Tent, MSU Billings campus<br />       <strong>Time:</strong> 6-1-0 p.m.<br />       <strong>Cost:</strong> $100 per person</p>     <p><span class="style19">Saturday, May 16</span><br />       <strong>&ldquo;Light  and Fresh Beginnings&hellip; The Perfect Brunch&rdquo;</strong> presented by Stephen Sutton, Vice President, Client  Relations, Sodexo, Long Beach, California. Featuring Gail Babcock, Executive  Chef and General Manager, Sodexo, Carroll College, Helena, Montana</p>     <p> <strong>Place: </strong>Dane and Sandy  Bradford residence, 3118 Comyn Coulee<br />       <strong>Time:</strong> 10:30 a.m.-1 p.m.<br />       <strong>Cost:</strong> $75 per person<br />       <strong>Sponsors:</strong> Joan and Bob Carr</p>     <p><span class="style19">Saturday, May 16</span><br />       <strong>The  &ldquo;Fine Finish&rdquo;</strong><br />       Gala  Champagne Reception, Gourmet Dinner presented by Sodexo Western Regional  Executive Chef Barry Smith with live and silent auctions.</p>     <p> <strong>Place:</strong> Wine &amp; Food Festival Party Tent<br />       <strong>Time:</strong> 5:30-10 p.m.<br />       <strong>Cost:</strong> $125 per person</p>     <p>Corporate  Partners for the 2009 Wine and Food Festival are Briggs Distributing Company;  Wells Fargo; Computers Unlimited; Billings Gazette Communications; Sodexo; MSU  Billings Foundation; </p>     <p>Corporate  Sponsors are Albertsons; Fortin Enterprises; Underriner Motors &ndash; Bill and Mary  Underriner; Heins Creative; Party Time Plus; Travel Caf&eacute;; Gainan&rsquo;s Flowers and  Garden Center</p>     <p>For  more Wine and Food Festival information go to <a href="http://www.winefoodfestival.com">www.winefoodfestival.com</a> or call  657-2244. </p>     <p><strong>Photo above:</strong> <em>Chefs and culinary students who will be  competing in one of the Wine and Food Festival events this year</em></p>     <p align="center"><a href="#top">Back to Top</a></p>