MSU BILLINGS NEWS SERVICE -- The Montana State University Billings Foundation’s Wine & Food Festival has become the signature event in Montana and the region for wine and culinary enthusiasts. Whether you are a wine connoisseur or are interested in learning more about wine and cuisine, the weeklong MSU Billings Foundation’s Wine & Food Festival, May 14-19, has something to offer.

After a week of wine seminars, gourmet dining and cooking schools with local, state, and nationally-renowned chefs and wine masters, the Wine & Food Festival culminates in two grand evenings of glitz, glamour and fun, on Friday and Saturday, May 18-19, under the expansive, elaborately-decorated party tent, on the campus of MSU Billings.

SPECIAL EVENTS

GUEST CHEFS’ DINNER

The two guest chefs featured at this year’s Guest Chefs’ Dinner are Bernard R. Guillas, executive chef at the La Jolla Beach and Tennis Club in La Jolla, Calif., and Brian Malarkey, executive chef/operating partner at the Oceanaire Seafood Room in San Diego, Calif., who, in collaboration with David Maplethorpe, executive chef at The Rex Restaurant, will prepare a “Spring Fling Tasting Festival of the Senses,” on Monday, May 14, at 6:00 p.m., at the The Rex Restaurant, 2401 Montana Avenue in Billings.

Award-winning Bernard Guillas joined the La Jolla Beach and Tennis Club as executive chef in June 1994. Guillas is responsible for directing the resort's three restaurants and all catering operations for the La Jolla Beach and Tennis Club, The Shores Restaurant at the Sea Lodge Hotel, and the landmark Marine Room restaurant. As executive chef, Guillas oversees all menus, wine lists, and special events.

Guillas, no stranger to classic tradition, insists "a good cook is a sorcerer who dispenses happiness on a plate." Born into a family of butchers, bakers, and restaurateurs, Guillas' Britannic upbringing was influenced by his daily exposure to fine cuisine. He began his formal training in 1978 at La Bretagne in Questembert, France, where he apprenticed with legendary Georges Paineau. Over the next six years, he expanded his culinary knowledge with several Maîtres Cuisinier de France fine dining restaurants. Guillas then moved on to become chef de cuisine at Le Dolmen in French Guyana.

In 1984, Guillas moved to Washington, D.C., under Pierre Chambrin, former White House executive chef, at Maison Blanche. Relocating to San Diego in 1989, he spent five years as chef de cuisine at the Grant Grill, in the U.S. Grant Hotel in downtown San Diego's historic Gaslamp District. His dedication to his craft has brought him three times as a guest chef to the James Beard House Foundation in New York City. He recently was voted Chef of the Year by both Chef Magazine and San Diego Magazine, and also was awarded the "Best Chef in San Diego" Gold Medallion Award by the San Diego California Restaurant Association.

Chef Guillas plays an active role in supporting his local community. He recently hosted the 2006 Davis Cup Tournament at the La Jolla Beach and Tennis Club. He regularly participates in the Share Our Strength Taste of the Nation fund-raiser for hunger relief; Celebrities Cook for Cancer, a fund raiser that benefits the University of California San Diego Cancer Center, and Mama's Kitchen, an event that raises money to feed AIDS patients in the local community, as well as globally with his annual participation with the Children's Hospital Fundraiser in Melbourne, Australia.

Guillas is spokesperson for the Macy's School of Cooking, where he frequently leads food demonstrations. He travels extensively throughout the world promoting his restaurants and the San Diego region.

Chef Guillas participates in international culinary events, such as the Festival Gourmet in Mexico, the Regent Experience Global Cruises, the Masters of Food and Wine in Melbourne, Australia Chef Guillas is continually showcasing the San Diego restaurant scene.

A native of Oregon, Executive Chef Brian Malarkey grew up inspired by the cooking of his grandmother, in her beach house kitchen where she often was joined by her old friend James Beard.

After being seduced all of his life by all the fresh seafood and abundant produce that the Oregon country side has to offer, Malarkey enrolled in Le Cordon Bleu cooking school in Portland. Upon completion, Brian set his sights on California, and sought the disciplines of the larger-than-life French Chef Michael Richard at Citrus in Los Angeles. After holding several positions in Chef Richard's kitchen, Malarkey traveled abroad, “eating his way” through Europe and Northern Africa “learning what food meant to different cultures.”

Back in the states, Malarkey followed his business sense to Minneapolis, where he held positions at prominent Twin Cities establishments, including the Loring Cafe, and The Local, before landing at the Oceanaire Seafood Room, where he accepted the sous chef position.

Malarkey returned to his beloved Pacific Northwest to open the Oceanaire's Seattle restaurant in 2001 as executive sous chef. Under the tutelage of Chef Rick Kimmes in Minneapolis and Chef Kevin Davis in Seattle, Malarkey blossomed into a promising young seafood talent.

In 2004, Chef Malarkey and his wife, Chantelle, relocated to beautiful southern California to open the Oceanaire's San Diego restaurant as executive chef and operating partner. The Oceanaire opened in November of 2004; since then, Chef Malarkey and the restaurant have garnered top honors from many of the city’s local publications and organizations, including:

Four awards at the Gaslamp Quarter Association's 12th Annual Lamplighter Awards
• Chef of the Year
• Favorite Seafood Restaurant
• Best Restaurant
• Favorite Place to Dine

• The San Diego Restaurant Association's coveted Gold Medallion Award as the San Diego region's "Best New Restaurant - Fine Dining"
• The San Diego Restaurant Association's coveted Gold Medallion Award as the San Diego region's "Best Seafood Restaurant - Fine Dining"
• "Best New Restaurant" in San Diego Magazine's 2005 Reader's Poll
• "Best Seafood" restaurant in San Diego Magazine's 2005 & 2006 Critic's Pick rating
• "Best Seafood" restaurant in San Diego Magazine's 2006 Reader's Poll
• Chef Malarkey named one of "Seven People We Want to See More of In 2006," by San Diego “Downtown” magazine
• Wine Spectator Magazine Award of Excellence 2005 and 2006

The Rex Restaurant's Executive Chef David Maplethorpe's training and experience have taken him all over the country before returning to Billings and The Rex a year ago. "Now, I'm home," says this 35-year veteran of culinary adventure, who was executive chef at The Rex for six-and-a-half years, until October of 2000.

A California native, it wasn't until after he completed a degree in political science at the University of the Pacific at Stockton that Chef Maplethorpe decided he had to follow his passion for great food. He trained in the French style and was mentored by a French chef in Colorado. Continuing his education with the Culinary Institute of America, as well as close alliances with the Montana Beef Council and the Texas Beef Council, has contributed to his flair in preparing "good food great!"

As executive chef at The Rex, Maplethorpe discovered he had an affinity for the wilds of Montana and most especially for its beef. Beef was the passion he couldn't leave behind. Living and cooking in Billings, dealing with Montana cattlemen and learning about the genetics of quality beef, gave Maplethorpe a deeper knowledge about beef and its many nuances as the star on any plate.

He served a stint in Texas as executive chef for Kiepersol Estates, which, as one might expect, added to his appreciation for beef and gave a southwestern spark to his culinary skills.

During his five-year hiatus, Maplethorpe also helped a friend open the Dakota Chop House in Tyler, Texas, where he served as executive chef, and also worked as the executive chef at Michigan Tech University. Once a year, however, he returned to Billings to visit friends and to participate in the MSU Billings Wine Fest's Rogue Chef's Dinner with chef/owner Carl Kurokawa of Juliano's.

In 2000, Chef David Maplethorpe was named Chef of the Year by the Montana Chefs and Cooks Association, an organization for which he has served as president and secretary.

Sponsors for the Guest Chefs’ Dinner are The Rex, Sysco Food Services of Montana, and High Tech Construction.

Tickets to the Guest Chefs’ Dinner are $150 per person.

CIA COOKING SCHOOL

Good food, good wine, and a sample of rare Mediterranean dishes will be prepared on Tuesday, May 15, from 1:00-9:00 p.m., at the MSUB Student Union Building, by participants under the renowned tutelage of CIA Chef Instructor Lars Kronmark, chef instructor at The Culinary Institute of America, at Greystone, in St. Helena, Calif.

Back by popular demand, the CIA Cooking School, a culinary enthusiast’s dream day, will provide an opportunity to spend eight hours with Chef Lars, who will fill the day with instruction and hands-on assistance, exploring the food and wine of the Mediterranean. The class is limited to 18 people who will work with Chef Lars to prepare an extraordinary meal that all students will enjoy at the end of the evening. Each student will invite one guest to join them for the dinner, complete with paired wines.

The CIA Cooking School is sponsored by the Montana Beef Council, Sysco Food Services of Montana, Mike and Joan Matz-Western Plains Machinery, and Bob and Joan Carr-PostNet at Grand Avenue and Rehberg Lane.

Tickets to the CIA Cooking School are $450 per person, which include a guest ticket to the evening dinner.

THE 5TH COURSE

On Wednesday, May 16, at 7:00 p.m., in the MSUB Student Union Building, Max McCalman, dean of curriculum and Maître Fromager of the Artisanal Group in New York City, and author of “The Cheese Plate” and “Cheese: A Connoisseur’s Guide to the World’s Best,” will provide a roadmap for matching various cheese types with wines that best suit them. He will explain how to shop for, care for, and serve fine cheeses. Participants will be invited to sample cheese and wine pairings and to discover wine-cheese marriages that suit their own personal taste.

Renowned as one of the cheese world's living legends for his expertise, insight and passion, Max McCalman is dedicated to helping others understand and enjoy the unique pleasures of artisanal cheeses. As America's first restaurant-based Maître Fromager and a Garde et Jure as designated by France's exclusive Guilde des Fromagers, McCalman established the critically acclaimed cheese programs at New York City's Picholine and Artisanal restaurants over the past decade and has become a highly visible advocate for artisanal cheese production around the world.

A veteran of the food and hospitality industries, he has spent most of his professional life as a Maître d' Hotel and Sommelier. He served as general manager of The Water Club in the early 1990s and joined Picholine in 1994 where, as Maître d', he became a dedicated scholar of artisanal cheeses and created that restaurant's fabled cheese program with Chef-Proprietor Terrance Brennan.

As dean of curriculum at the Artisanal Premium Cheese, McCalman is leading the charge to raise awareness and spread the joys of artisanal cheeses to consumers and professionals alike with a distinctive, engaging style that suggests equal parts possession and obsession. He also serves as a consultant to the trade and is a lecturer and teacher at the Institute of Culinary Education (formerly Peter Kump's New York Cooking School), the Culinary Institute of America, New York University, the DeGustibus Chef's Tasting Series, The New School, and Walt Disney World. He has been featured on the Television Food Network, the CBS Evening News, the Cable News Network, and Martha Stewart Living Television.

McCalman’s first book, “The Cheese Plate” (Clarkson Potter Publishers, 2002) was nominated for awards by the James Beard Foundation and the International Association of Cooking Professionals. His latest book, “Cheese: A Connoisseur's Guide to the World's Best” (Clarkson Potter), is an expansive reference on the world's finest cheeses and wine-cheese pairings.

Sponsors for The 5th Course are Jennifer and Steve Corning, Judith and Joel Long, Karen and Malcolm Long, City Vineyard, and Stacey Suydam of D.A. Davison Company.

Tickets are $60 per person.

WINEMAKER SYMPOSIA
Two superb winemasters preside over the Wine & Food Festival each year. This year’s celebration of fine wines and foods will be with winemasters Laurie Hook, winemaker with Beringer Vineyards; and Don Wallace, president of Dry Creek Vineyards, both of whom will preside over Winemaker Symposia on Thursday, May 17, at 7:00 p.m.

During the symposia, participants will taste exquisite wines with the guidance of the experts who crafted them. The winemasters have carefully chosen wines to illustrate some of the subtleties of the winemaker’s art. Participants will expand their knowledge of wine while enjoying interesting food pairings in a relaxed setting.

Laurie Hook will preside over her Wine Symposium at the Travel Café, 313 North Broadway in Billings. Don Wallace will preside over his Wine Symposium at Q Restaurant, 2503 Montana Avenue in Billings.

Laurie Hook attributes her first spark of interest in wine to learning her family had roots in winemaking. "I found out that my family had owned a Chateau (Chateau Olivier) in France before the revolution. I started to read about wine and to taste wine and then discovered you could get a degree in winemaking. It seemed to really pull together my love of history, science, doing something creative, and something that connected me to the earth. I love that winemaking has such a long history — the Mesopotamians were making wine in 6,000 BC. After that, for the past 8,000 years, we've been learning to make it better. That's what we are still doing today."

Hook transferred to the winemaking program at the University of California at Davis, training ground for noted winemakers in California and around the world. Following graduation in 1984, she traveled to Australia to work in a small Melbourne-area winery for six months. "I did everything from pruning the vines, driving a tractor and harvesting the grapes to making and bottling the wine and even selling it. I got a real hands-on education as well as great travel. And I had the irreplaceable experience of looking up while pruning one day and seeing a kangaroo in the vineyard." A harvest at a Sonoma County winery followed.

In 1986, Hook came to Beringer as an enologist, a job that allowed her to solidify the scientific side of her training. In 1997, she was named assistant winemaker to Winemaster Ed Sbragia, and in 2000, was promoted to Winemaker for Beringer Vineyards. "You can't make wine only through science," says Hook. "California winemakers learned that in the 1970s and early 1980s, when a highly scientific approach resulted in very clean wines, but not necessarily the most interesting ones. Ed has been a great mentor - he has shown me the importance of being true to oneself and that while the scientific part of winemaking is important (and fun), it is just as essential to trust your instincts. "

"One of the great things about being part of such a long-standing winery is that it has given us the time to collect some fantastic vineyards. There is nothing better than being out in the vineyard tasting grapes in the early morning, just as the fog rises. Following that process through to a bottle that someone might enjoy 10 years later is part of what makes my work so fascinating. I find it incredibly rewarding to be able to remember each vintage in both winemaking and personal terms."

Outside of the winery, Hook loves traveling, gardening, a wide variety of books, and collecting antiques. She enjoys relaxing while reading on her front porch with pets Jake and Sophie, as well as time spent around the table with family and good friends enjoying great food and, of course, great wine.

This symposium is sponsored by Northwestern Energy, and food will be provided by Barry Smith, regional executive chef for Sodhexo in Spokane, Wash.

To Don Wallace, agriculture is a natural way of life. The product of four generations of a hard-working California farming family, Wallace’s interest in machinery took him away from the farm for 15 years while he pursued a career in international construction. While he was on a project in Sonoma County in 1980, Don met Dry Creek Vineyard founder David Stare's daughter, Kim. They married in 1982.

With his father-in-law and wife in the wine business, Don's next move was a stint among the vines at Murphy-Goode Estate Winery to see how he'd enjoy his new family's industry. After one year, Wallace knew he belonged and accepted his father-in-law's offer to manage ranch operations at Dry Creek Vineyard, in 1990. His sphere of influence grew to encompass every aspect of the business, including winery operations and sales, as well as vineyard development and acquisitions. Don took on the role of General Manager in 1999. In April 2006, Wallace was appointed president of Dry Creek Vineyard.

Frequent 12-hour workdays notwithstanding, Wallace’s primary focus is his two children, Taylor and Spencer. From coaching Little League to addressing homework issues at the kitchen table, Wallace prides himself on being a hands-on Dad. In addition, he still finds time to pursue an array of interests. Wallace is a passionate gardener and gourmet cook, enjoys mushroom hunting and duck hunting and, naturally, is an avid sailor.

Wallace travels coast-to-coast to promote Dry Creek Vineyard and to help regional sales programs around the country. An active industry advocate, Don currently serves as vice president of the Dry Creek Valley Association. He also has served on the board of directors for the Winegrowers of Dry Creek Valley, the Sonoma County Wineries Association and The Wine Institute of California.

Wallace said he is the analytical and practical one, while Kim is creative and intuitive. Despite their stylistic differences, they share the same vision and agree on virtually all strategic decisions. Perhaps most fundamental is their mutual agreement to continue the family tradition of producing only classically styled wines that define their category. The family lives in a house nestled in the vines next to the wine.

Sponsor for this symposium is RBC Dain Rauscher, with the food provided by Daniel Roberts, executive chef for Q Cuisine in Billings. Roberts received his culinary degree from the California School of Culinary Arts, Le Cordon Bleu in Pasadena, Calif. Prior to moving to Billings, Chef Roberts worked at Valentino Las Vegas, located in the Venetian Hotel, and also at Valentino in Santa Monica, Calif.

Tickets are $100 per person.

LUNCHEON AND WINE TASTING

During a luncheon and wine tasting event on Friday, May 18, at 11:30 a.m., at the Yellowstone Art Museum, 401 North 27th Street in Billings, Leslie Sbrocco, an award-winning author, writer, speaker, wine consultant, and television host, will present “Simple and Savvy Wine—Building the Essential Wine Wardrobe.”

Leslie Sbrocco's entertaining approach makes learning about wine and food fun. Her first book, “Wine for Women: A Guide to Buying, Pairing and Sharing Wine” (William Morrow), has been excerpted by two national magazines – “Redbook” and “Family Circle,” and won the coveted Georges Duboeuf Best Wine Book of the Year Award. Her second book, “Leslie Sbrocco's Simple & Savvy Wine Guide,” was released in October 2006 (William Morrow).

As a regular columnist for the “San Francisco Chronicle,” ‘Tasting Notes’ columnist for “Epicurious,” and monthly columnist for the highly-regarded “WineReview Online,” Sbrocco's monthly musings are enjoyed by thousands. Her work has been published in outlets such as “O,” the Oprah magazine, “Coastal Living,” “Good Housekeeping,” “Glamour,” and “Sante.”

Prior to completing “Wine for Women,” Sbrocco was a columnist for “The New York Times” online and “Cooking with the Times,” and was general manager and co-founder of WineToday.com, the wine site of “The New York Times.”

Whether appearing on television as the wine expert for the cooking show” Seasonings,” cable television's “On the Vine” series, CBS's “Evening Magazine,” or the “Today Show,” Sbrocco's humor and passion resonates with viewers. Her current television project is as host of the PBS series “Check Please!,” which has been nominated for both a James Beard award and Emmy award.

A sought-after speaker, Leslie has spoken at events ranging from “O”magazine's ‘Hi Gorgeous’ tour, to the American Dietetic Association national convention. She has been the keynote speaker at numerous wine events, including the Boston Wine Expo, the Washington D.C. International Wine and Food show, and Taste Washington. Her corporate clients include Ketchum, Southern Wine and Spirits, Jackson-Lewis, Vineyard Bank, Wines from Spain, and Fleishman-Hillard.

Sbrocco is a wine educator for Crystal Cruises and a consultant with the Kimpton Hotel Group, developing their nightly “Wines of the World” program. Sbrocco also is a respected judge at a number of the country's largest wine competitions.

Sponsors of Sbrocco’s luncheon and wine tasting are Van Rensselaer Jewelers, Susan Sullivan and Lisa Jensen-D.A. Davidson Company, Simply Wine, Poet’s Street Women’s Wine Group, and the Good Earth Market.

Tickets are $75 per person.

COOKING SCHOOLS

The popular cooking schools featured during the weeklong Wine & Food Festival begin on Tuesday, May 15, at 11:00 a.m., with “Light and Refreshing Entrees” prepared by Bryce Finn, executive chef at Double Arrow Resort in Seeley Lake, Mont., at the home of Pam and Brad Anderson. This event is sponsored by the Montana Beef Council and Streeter Brothers Insurance.

Also in Tuesday, May 15, at 6:00 p.m., Executive Chef Andy Fulton, of the Hilands Golf Club in Billings, will prepare a “Red Pepper Explosion,” at the home of Kim and Wayne Nelson. This event is sponsored by the Montana Beef Council, Holland and Hart, LLP, and Mary Lou and Ben Marchello.

On Wednesday, May 16, at 11:00 a.m., a “Simply Elegant Light Summer Fare” will be prepared by Chef Matt Jackson, of Chico Hot Springs, in Pray, Mont., at the home of Amy and Dale Jackson. This event is sponsored by the Montana Beef Council, Cricket Clothing Company, High Tech Construction, and Stacey Suydam of D.A. Davison Company.

On Thursday, May 17, at 11:00 a.m., Chef Marcella Tatarka, owner of Beyond Basil Catering and the Art Beyond the Palette Café, in Billings, will prepare “Spooning in the Kitchen, the Art of Aphrodisiacs,” at the home of Denise and Lee Scherer. This event is sponsored by the Montana Beef Council, Lynn Harper of Farmers Insurance Group, and Grains of Montana.

Tickets to each of the cooking schools are $75 per person.

FRIDAY AND SATURDAY NIGHT GALA EVENTS

On Friday, May 18, beginning at 6:00 p.m., wine lovers will be feted with over 100 wines available to sample. Some of the Billings area’s top restaurants and caterers will provide the hors d’oeuvres, while party-goers browse the dozens of items in the silent auction, including weekend get-aways, golfing packages, jewelry, artwork, vacation and gift packages designed for families, sports enthusiasts, pet enthusiasts, and many, many more exciting offerings.

Cost for the Friday night wine tasting and hors d’oeuvres is $75 per person.

The gala event is celebrated on Saturday, May 19, beginning at 5:30 p.m., with a champagne reception and silent auction, followed by a gourmet dinner and live auction.

For a preview of some of the wine lots that will be auctioned during the Saturday night gala dinner, visit the Web site at http://www.winefoodfestival.com/auctions/2007/satlive.shtml

For the eighth year, Barry Smith, regional executive chef for Sodexho, in Spokane, Wash., will serve as executive chef for the Wine & Food Festival’s Saturday night gala dinner. It also will be the third time his “Heads and Tails” private dinner for 10 will be auctioned.

Born and raised near Seattle, Smith graduated from culinary school with a passion for food preparation. He moved to Maui, Hawaii and served as sous chef for the Hyatt Regency Maui on Kaanapali Beach, home of the famed Swan Court restaurant featured on “Lifestyles of the Rich and Famous.”

Using this valuable experience, he opened four new Hyatt hotels in California and Washington and was the featured chef in “Sacramento” magazine in 1986. Smith has been with Sodexho for 17 years.

Assisting Chef Barry Smith will be Jeremy Goldsmith, executive catering chef at Gonzaga University. Goldsmith has 14 years experience in fine dining establishments in the Seattle, Portland and Spokane areas. He is a graduate of the Western Culinary Institute in Portland.

Cost for the Saturday night champagne reception and gourmet dinner is $125 per person.

Nearly 400 volunteers work throughout the years to ensure the success of the MSU Billings Foundation’s Wine & Food Festival, all for a good cause: to raise much-needed funds to continue to provide educational “Access and Excellence” for the students of MSU Billings.

For the second consecutive year, the 2007 Wine & Food Festival co-chairs are Dr. Joe and Jane Howell. Joe Howell is department chairman and professor of mathematics at MSU Billings; his wife, Jane, is director of the MSU Billings Library.

Master of ceremony and auction commentator again this year will be Joel E. Guthals, MSUB Foundation Board of Trustees secretary, and president of Guthals, Hunnes, Reuss and Thompson, P.C.

The auctioneer once again will be Merton Musser, with Musser Brothers Auctioneers.

The 2006 Wine & Food Festival netted over $282,000. Net proceeds from the event over the past 14 years have garnered $2.3 million for student scholarships and academic programs at MSU Billings.

Partners of the 2007 Wine & Food Festival are: Briggs Distributing Company, Wells Fargo, Computers Unlimited, Billings Gazette Communications, Sodexho and the MSU Billings Foundation.

Sponsors are: Albertsons, Fortin Enterprises, Heins Creative, Party Time Plus and Underriner Motors-Bill and Mary Underriner.

For tickets to the MSU Billings Foundation's Wine & Food Festival, stop by the MSU Billings Foundation and Alumni Offices at 2615 Virginia Lane; or call them at 657-2244 or 1-888-430-6782. For more information about the Wine & Food Festival, visit: www.winefoodfestival.com.