Gratitude and Greetings from the Co-Chairs 2008

The 2008 MSU Billings Wine and Food Festival will once again bring spirit and support to students on the Montana State University Billings campus. This one week event recruits culinary talent from all over the world. During these six days, the Billings community has the opportunity to receive some of the best education on the subject of wine and food.

Kicking off the event will be Magic City's very own Executive Chef David Maplethorpe as he hosts the Guest Chef Monday Night dinner at the Rex with Rainbow Ranch's Executive Chef Tommy Donohue and proprietor Patrick Hurd. Regional expertise arrives from Westerns chefs - Marcella Tartarka, Laurent Zirotti, Amy Smith and Matt Wallop, who will share their culinary knowledge in home cooking schools.

For hands-on instruction, Chef Instructor Garry Waldie beckons from the Scottsdale Culinary Institute to head a half-day workshop and proceeded by a demonstration session for those who do not want to get their hands dirty.

This year we are honored and privileged to be hosting Elizabeth Andoh and James Dodge. Elizabeth Andoh, from Japan, author of Washoku: Recipes from the Japanese Kitchen and contributor to the New York Times and Gourmet Magazine will host a cooking demonstration emphasizing the harmony of food from its preparation to its presentation. The beauty of Andoh's food will be showcased with works created by the MSUB Ceramics Department and local artists Greg Jahn, Nancy Halter and Theresa Gong.

In years past, the Fifth Course has focused on the pairing of wine and cheese. This year, pastry chef James Dodge, from San Francisco, celebrated cookbook author of The American Baker and Baking with Jim Dodge and contributing editor to Food and Wine magazine will teach a seminar on partnering wine with chocolate and dessert.

Two winemasters will join efforts this year to present at the same venue. Together, winemakers from Kuleto Estate Family Vineyards, Dave Latin and Gundlach Bundschu Winery, Linda Trotta will illuminate our minds and palates on the topic of wine and food with Executive Chef Daniel Roberts of Q Cuisine providing the creative culinary fare.

As in the last years, local wine geeks Peter Christ and Ben Ripley will once again be the festival's warm up acts in March. In Wine 101, they will educate the novice and beyond on how to swirl and sip wine for the ultimate enjoyment. The new found knowledge will prove beneficial in participating in the week's events with final challenges on Friday night under the tent and on Saturday evening at final dinner and auction.

We are honored to be co-chairing the 16th annual MSU Billings Wine and Food Festival which will once again raise monies for scholarships to strengthen spirits and minds. Many thanks to the MSU Billings Foundation and to the community for all your ceaseless support and enthusiasm in making this event such a success.

Cheers to all.