The 2015 Wine & Food Festival schedule of events!
MSU Billings Foundation’s Wine & Food Festival 2015
May 11 – 16, 2015
Tickets will go on sale March 30, 2015 at 8:00 am.
Monday, May 11th
Guest Chef Dinner: MODERN MONTANA
6:00 pm – The Rex | 2401 Montana Avenue
Billings, MT 59101
Featuring Billings native and class of 2003 Skyview High School graduate Nick Steen, Executive Chef at Lone Mountain Ranch in Big Sky, Montana and David Maplethorpe, Executive Chef at The Rex Restaurant in Billings, Montana.
Chef Nick has spent the past twelve years perfecting his true passion – cooking professionally. Chef Nick is currently the executive chef at Lone Mountain Ranch in Big Sky, Montana. Lone Mountain Ranch was placed on the National Registry of Historic places in 2006 signifying its role in the history of Montana and the guest ranch industry. Chef Nick incorporates Montana in every dish he prepares by using local ingredients from area farms and ranches. We are pleased to have Chef Nick join Chef David for our kick-off event of Wine & Food Festival week. Two highly skilled and talented chefs together for one evening – it will be an evening of culinary wonder.
The week of 2015 Wine & Food Festival festivities will begin with this unique and spectacular feast. Don’t miss the opportunity to savor every morsel.
$150.00 per person
Sponsors: The Rex, Sysco Montana, Inc., Okragly Cattle Company, Inc./Mike & Cherry Okragly, Polska Cattle Company/Bryan Okragly, ACES Apparel/Tony & Kim Prill, Kevin & Erica Okragly
Tuesday, May 12th
Home Cooking School: JOURNEY THROUGH THE WILD PACIFIC NORTHWEST
6:00 pm – Cliff & Susan Edwards residence
4375 Laredo Place
Featuring Executive Chef/Owner Jason Wilson of CRUSH and Miller’s Guild in Seattle, Washington.
Chef Jason’s modern American cuisine has garnered awards and notice from across the nation and beyond since its opening in 2005. Chef Jason was named “Best Chef Northwest 2010” by the James Beard Foundation and one of Food & Wine’s “Best New Chefs 2006.” In December 2013, Jason and partners opened Miller’s Guild, a nose-to-tail steakhouse, in Hotel Max in downtown Seattle.
Home Cooking School: AN EVENING IN PARADISE
6:00 pm – Dale & Amy Jackson residence
6565 Cold Stone Drive | Billings, MT 59106
Featuring Executive Chef Jeremy Berg of Chico Hot Springs & Day Spa in Pray, Montana.
Chef Jeremy, a Montana native, graduated with a degree in culinary arts from Le Cordon Bleu in Portland, Oregon. Seven years ago, Chef Jeremy came to Chico Hot Springs & Day Spa as an intern. Upon completion of his internship, he was offered the position of sous chef, then became banquet chef, and finally was promoted to his current position of executive chef. Chef Jeremy’s Montana roots provided him with the understanding of the importance of sustainable gardening and the farm-to-table philosophy which he emphasizes in his menu offerings at Chico Hot Springs & Day Spa.
$75.00 per person
Sponsors: Sysco Montana, Inc., Goodrich Law Firm
Wednesday, May 13th
SUSHI AND SAKE: A HANDS-ON SCHOOL
11:00 Am – Beyond Basil Catering
733 Lake Elmo Road | Billings, MT 59105
Presented by well-known restauranteurs Lin-Lin and CW Lo, formerly of Sweet Ginger Restaurant in Billings, Montana.
Participants will enjoy a hands-on demonstration class presented by Billings restauranteurs Lin-Lin and CW Lo. With the growing popularity of sushi, participants will learn the art of preparation that they will be able to duplicate in their own kitchens. To top off the class, sushi will be paired with complementing sake for a true Asian dining experience.
Home Cooking School: MEDITERRANEAN ODYSSEY
11:00 am – Bill & Laverne Royer residence
2613 Westfield | Billings, MT 59106
Featuring Executive Chef Michael Callaghan of Callaghan Enterprises in Billings, Montana.
Born and raised in Ireland, Michael immigrated to the U.S. in 1985. Over the course of his career, Michael has been part owner, managed and operated restaurants in Philadelphia, Pennsylvania, Wilmington, Delaware and Billings, Montana. A chance meeting with Bill Honacker in Philadelphia eventually brought Michael to Billings, partnering with Bill to open Walker’s Grill. After establishing Walker’s Grill, Michael left to work at Food Services of America. Recently, Michael established Callaghan Enterprises, and to everyone’s pleasure, is back tantalizing tastebuds with his culinary creations.
Home Cooking School: MONTANA MODERN CUISINE
6:00 pm – Jake & Heidi Brosovich residence
5503 Green Teal Drive | Billings, Montana 59106
Featuring Executive Chef Nick Steen of Lone Mountain Ranch in Big Sky, Montana.
A Billings native and Skyview graduate, Chef Nick started his culinary career when he was a college student in Bozeman and worked weekends at the Yellowstone Club in Big Sky. His love of the culinary art took him to many positions at the Yellowstone Club plus stints as a private chef, working in corporate mass production kitchens and as a food service director. His heart and soul were always in Big Sky, and he is happy to now be at Lone Mountain Ranch.
Home Cooking School: MADE IN MONTANA
6:00 pm – Justin & Terri Balkenbush residence
1908 Stillmeadow | Billings, MT 59106
Featuring Executive Chef Matt Israel of Sacajawea Inn in Three Forks, Montana.
A Montana native, Chef Matt has been cooking since he was 15 years old. His years of experience in many of Montana’s finest restaurants has elevated his reputation among the best in the state. In 2009, the Sacajawea Inn was completely restored and Chef Matt took the reins as executive chef. Since opening, they have enjoyed rave reviews and satisfied clientele, with Chef Matt leading the way with his fresh and creative approach.
Thursday, May 14th
Home Cooking School: MONTANA GASTROPUBBING
6:00 pm – Bill & Sheryl Duke residence
735 Blue Grass Drive | Billings, MT 59106
Featuring Executive Chef Mason Zeglen of 14 North in Bozeman, Montana.
Chef Mason is a graduate of the New England Culinary Institute. Gaining experience running a small French bistro in Vermont gave Chef Mason the foundation to strike out and head west. Bozeman was the destination and today he is the executive chef of that town’s first Gastro Pub, utilizing local products and developing strong synergy between the products and their fresh flavors.
$75.00 per person
Sponsors: Sysco Montana, Inc., Jim & Stacey Suydam
Home Cooking School: SIMPLY ELEGANT ASIAN
6:00 pm – Doug & Jenny Koffler residence
2535 Coonie Court | Billings, MT 59106
Featuring Chef/Owner Carole Sullivan of Mustang Fresh Food & Catering in Livingston, Montana.
Since 1996, Carole has specialized in providing southwest Montana with distinctive and customized meals to fit each client’s wishes. In 2001, along with husband Dan, they opened a retail store in Livingston. Two decades later, they continue to create freshly prepared meals for lunch and dinner, as well as cater a wide variety of events. Carole’s client list looks like a who’s who of celebrities and corporations – including Jeff Bridges, Michael Keaton and Peter Fonda. Carole has also written a cookbook, Gatherings: Friends and Recipes from Montana’s Mustang Kitchen.
7:00 pm – Northern Hotel
19 North Broadway | Billings, MT 59101
Presented by our 2015 winemasters Joe Shebl of Renwood Winery in Plymouth, California and Tyler Tennyson of Gordon Estate in Pasco, Washington, with pairing menu by Executive Chef Tim Freeman of Northern Hotel.
Taste exquisite wines with the guidance of the experts who crafted them: Joe Shebl of Renwood Winery in Plymouth, California and Tyler Tennyson of Gordon Estate in Pasco, Washington. Our winemasters have carefully chosen wines, some seldom seen outside the wineries, to illustrate the subtleties of the winemaster’s art. Expand your knowledge of wine while enjoying superb wine and food pairings in a relaxed setting.
Friday, May 15th
Wine and Food pairings under the Grand tent
Featuring a great mix of restaurants and caterers serving delectable samples of their favorite foods, a silent auction, wine store, and private cellar. In the tent on the campus of MSU Billings
$85.00 per person
Saturday, May 16th
The “Fine Finish” Under the Grand Tent
Featuring a champagne reception, gourmet dinner prepared by Executive Chef Jeremy Goldsmith, Sodexo, Gonzaga University, and live and silent auctions. In the tent on the campus of MSU Billings
$125.00 per person