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| Saturday, November 17, 2007 |
| 2:00 pm |
Red Lodge Master Wine Class [Preview Event] |
| Tue - Wed, March 4-5, 2008 |
| 7:00 pm |
Wine 101 [Preview Event] |
| Monday, May 12, 2008 |
| 11:00 am |
Exploring New Flavor Profiles by Scottsdale Culinary Institute Executive Chef Garry Waldie [Cooking School] |
| 6:00 pm |
Rainbow Ranch and The Rex present "Big Sky Flavors", with Executive Chef Tom Donohoe and Patrick Hurd, Proprietor of the Rainbow Ranch, Big Sky, Montana, and Executive Chef David Maplethorpe of The Rex [Special Event] |
| Tuesday, May 13, 2008 |
| 11:00 am |
A Study of New American Cuisine with Chef Matt Wallop, Oliver's Bar and Grill, Sheridan, WY [Cooking School] — Sold Out |
| 3:00 pm - 8:00 pm |
Sweet Samplings to a Savory Dinner with Executive Chef Garry Waldie [Cooking School] |
| 6:00 pm |
"Bite Size" Lunch with Laurent Zirotti, French Restaurateur, Billings, Montana [Cooking School] — Sold Out |
| Wednesday, May 14, 2008 |
| 10:30 am |
WASHOKU: Recipes from the Japanese Home Kitchen with Elizabeth Andoh, Tokyo, Japan [Cooking School] |
| 11:00 am |
Something Different in the Air with Executive Chef Amy Smith, The Grand Hotel, Big Timber, Montana [Cooking School] — Sold Out |
| 7:00 pm |
The 5th Course, The Grand Finale — Dessert and Wine Pairings presented by Chef Jim Dodge, Director of the Specialty Culinary Programs at the Bon Appetit Management Company in Palo Alto, CA [Special Event] |
| Thursday, May 15, 2008 |
| 11:00 am |
Spooning In The Kitchen, The Art Of Aphrodisiacs: Chapter Two with Chef/Domestic Goddess Marcella Tatarka, Beyond Basil Catering and Art Beyond The Palette Café, Billings, Montana [Cooking School] |
| 7:00 pm |
Winemaker Symposium presented by our winemasters Dave Lattin of Kuleto Estate and Linda Trotta of Gundlach Bundschu [Special Event] |
| Friday, May 16, 2008 |
| 6:00 pm |
Wine and Food Pairing Under the Grand Tent [Main Events] |
| Saturday, May 17, 2008 |
| 5:30 pm |
The "Fine Finish" [Main Events] |
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