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Rainbow Ranch and The Rex present "Big Sky Flavors" This special meal will be prepared by Executive Chef Thomas Donohoe and Patrick Hurd, Proprietor of the Rainbow Ranch, Big Sky, Montana in collaboration with Executive Chef David Maplethorpe of The Rex. Sponsors: The Rex, and Sysco Food Services of Montana, High Tech Construction $150.00 per person The Rex For ticket information, click here Sweet Samplings to a Savory Dinner A Culinary Preparation Class by Executive Chef Garry Waldie of Le Cordon Bleu Schools at Scottsdale Culinary Institute in Scottsdale, Arizona. Culinary enthusiasts…your dream day has arrived! You will have the opportunity to spend five hours in the kitchen working alongside Executive Chef Garry Waldie of the Scottsdale Culinary Institute. Your hands-on class will allow you to explore new foods, techniques and recipes, and develop new skills to use in your kitchen every day. Chef Waldie serves as a lead instructor involved in curricula, lectures, demonstrations and recipe development. Chef Waldie has thirty years experience preparing American, French and continental cuisines in educational, commercial and private estate environments. As a student of cultures, he brings his global travel experiences to his kitchens. This class is limited to 20 lucky students who will work with Chef Waldie to prepare an extraordinary menu that all students will enjoy at the end of the evening. To top it off, each student will invite one guest to join in enjoyin g prepared foods with perfectly paired wines. Don't miss your chance to learn from the best - this will be a day to remember! Sponsors: Montana Beef Council, Sysco Food Services of Montana, Mike & Joan Matz $200 per person (includes a guest ticket to the evening dinner) Montana State University Billings For ticket information, click here WASHOKU: Recipes from the Japanese Home Kitchen An illustrated talk and cooking demonstration by Elizabeth Andoh. Elizabeth Andoh will be joining us from Tokyo, Japan. She has written three books on Japanese cooking, has been a writer for Gourmet Magazine for more than 30 years and is a frequent contributor to the New York Times travel section. She lectures around the world on Japan's food and culture. Washoku, literally "the harmony of food," is a way of thinking about what we eat, and how it can nourish us. The term describes both a culinary philosophy and the simple, nutritionally balanced and aesthetically pleasing food prepared in that spirit. Although the origins of washoku are deeply rooted in Japanese culinary history and habits, washoku as a style of eating is easily applied to any cuisine. Anyone, anywhere in the world, can prepare handsome, wholesome food by applying washoku principles. Luncheon catered by Tom Nelson of Thomas Nelson Caterers. Don't miss this unique opportunity to learn about Japanese culture and food from an expert! Sponsors: Van Rensselaer Jewelers, Stella Fong and Dr. Joseph Dillard, Susan and Gary Carlson $75.00 per person Montana State University Billings For ticket information, click here The 5th Course - The Grand Finale – Dessert and Wine Pairings Presented by Chef Jim Dodge What are the basic elements to know when pairing desserts and wines? Chef extraordinaire, Jim Dodge, brings years of experience in the hospitality and food industries to Billings to conduct a chocolate and pastries with wine pairing class. Jim, Director of Specialty Culinary Programs, at the Bon Appetit Management Company in Palo Alto, California is the award-winning author of The American Baker and Baking with Jim Dodge. Jim has received numerous honors, including "Honor Roll of American Chefs," the "James Beard Cookbook Award" and the "Gold Plate Award." Dodge has appeared on several national television programs including the Today Show, the Home Show and Good Morning America. You won't want to miss this event that is sure to please the palate with decadent desserts and superb wines! Sponsors: Simply Wine, Jane and Joe Howell, Stacey Suydam of D.A. Davidson Company $75.00 per person Montana State University Billings For ticket information, click here Winemaker Symposium Presented by our 2008 winemasters Dave Lattin of Kuleto Estate Winery and Linda Trotta of Gundlach Bundschu Winery. Taste exquisite wines with the guidance of experts who crafted them. Our winemasters have carefully chosen wines to illustrate some of the subtleties of the winemaker's art. In a relaxed setting, expand your knowledge of wine while enjoying superb wine and food pairings by Q's Executive Chef Daniel Roberts. The Carlin Sponsor: The Carlin, NorthWestern Energy $100.00 per person For ticket information, click here |
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