SOLD OUT: Home Cooking School: “Tastes of My Youth” – A Culinary Tribute to Eastern Montana

$75.00

2019 Wine & Food Festival 

Home Cooking School: “Tastes of My Youth” – A Culinary Tribute to Eastern Montana
Thursday, May 16 at 11 a.m.
Dan Jellison and Walt Williams residence
9314 Sanctuary Estates Dr | Billings, MT 59101

Featuring Executive Chef Barrie Boulds of Old Piney Dell Restaurant in Red Lodge, Montana

Note: From 8 a.m. to noon on Monday, April 8, a maximum of four (4) tickets per home cooking school may be purchased by any individual. After noon, more than four (4) tickets may be purchased, if available. 

Montana-born chef Barrie Boulds brings an extensive background in restaurant management throughout her career. Private chef, caterer and executive chef, Barrie has served clients from celebrities to presidents. Chef Barrie has been featured in Wine Enthusiast magazine, The New York Times, Fodor’s and USA Today. In September of 2019, Chef Barrie joined Rock Creek Resort in Red Lodge as their newest executive chef and manager at Old Piney Dell. She incorporates her own fabulous flair to crafting the menu – with an emphasis on locally-sourced meats and vegetables, as well as wild game. She is a bestselling cookbook author of The Big Sky Bounty – Local Ingredients and Rustic Recipes.

Sponsors

Sysco Montana, Inc.
Cricket Clothing Company/Bill Royer – UBS Financial Services

In order to keep our event safe, the MSU Billings Foundation strongly advocates sober driving and would like to remind you to designate a driver before coming to the event. During this event, if you need a ride home, we will arrange and pay for a taxi to drive you home. Please enjoy alcohol responsibly. You must be 21 or older to attend MSU Billings Wine & Food Festival events. If you or anyone in your party is lucky enough to look under the age of 30, please be aware identification may be requested upon entering the event. The value received for each event exceeds the price of tickets. Therefore, ticket cost is not tax deductible.

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