2019 Schedule of Events

Tickets to the 2019 Wine & Food Festival go on sale April 8 at 8 a.m.
Thank you for supporting the annual
Wine & Food Festival and the students of Montana State University Billings!

Guest Chef Dinner: Topography

May 13 at 6 p.m.
TEN at Northern Hotel 
19 N Broadway | Billings, MT 59101

Featuring Executive Chef Josh Drage of The Ranch at Rock Creek in Philipsburg, Montana and Executive Chef Lisa Rembold of the Northern Hotel in Billings, Montana

Executive Chef Josh Drage joined The Ranch at Rock Creek, Relais & Châteaux in 2009. From his ranch kitchen nestled among 6,600 pristine acres of the Rock Creek, Chef Drage welcomes guests to the world’s first Forbes Travel Guide Five-Star guest ranch. Chef Drage is celebrated for creating unique Montana ranch cuisine, which focuses on real food from local producers offering organic and sustainable meats and produce. Chef Drage continues to push the envelope with bold flavors and healthy ingredients, taking inspiration from working kitchens in cattle producing regions around the world. Passionate about cooking food that reflects the spirit and lifestyle of Montana, Chef Drage changes menus on a daily basis to provide guests with unforgettable dining experiences.

We are pleased to have Chef Drage join us for our kickoff event of the Wine & Food Festival week. Collaborating with Chef Drage in this spectacular dining event is Chef Lisa Rembold of the Northern Hotel. Two highly-skilled and talented chefs together create a dining experience you will never forget.

The week of 2019 Wine & Food Festival festivities will begin with this unique and impressive feast. Don’t miss the opportunity to savor every morsel. 

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SOLD OUT! Home Cooking School: Topography

May 14 at 6 p.m.
Mike Nelson and Judy Povilaitis residence
3703 Tommy Armour Cir | Billings, MT 59106

Featuring Executive Chef Josh Drage of The Ranch at Rock Creek in Philipsburg, Montana

Executive Chef Josh Drage joined The Ranch at Rock Creek, Relais & Châteaux in 2009. From his ranch kitchen nestled among 6,600 pristine acres of the Rock Creek, Chef Drage welcomes guests to the world’s first Forbes Travel Guide Five-Star guest ranch. Chef Drage is celebrated for creating unique Montana ranch cuisine, which focuses on real food from local producers offering organic and sustainable meats and produce. Chef Drage continues to push the envelope with bold flavors and healthy ingredients, taking inspiration from working kitchens in cattle producing regions around the world. Passionate about cooking food that reflects the spirit and lifestyle of Montana, Chef Drage changes menus on a daily basis to provide guests with unforgettable dining experiences.


A Riedel Champagne Tasting Seminar

May 14 at 7 p.m.
MSU Billings Student Union Bldg, Glacier Room
1500 University Dr | Billings, MT 59101

Featuring Doug Reed, Regional Sales Manager, Riedel Crystal of America

Experience the latest creation from Riedel – The Wine Glass Company during this unique presentation by Doug Reed, Riedel’s regional sales manager! We will use the new ultimate loudspeaker for fine wine – The ‘Performance’ glasses are the first Riedel wine glass series ever to feature bowls with light optic impact. The unique optical effect not only adds a pleasing visual aspect to the bowl, but also increases the inner surface area. This allows the wine to open up and fully show every aroma and nuance. Experience French Blanc de Blanc and Blanc de Noir champagnes at their finest! Pinot Noir and Chardonnay wines will also be part of the tasting. “See, Smell, and Taste the Difference a Glass Makes!” Take home a ‘Performance’ Tasting kit ($180 value), a “must have wine collection for all wine lovers!”

Light appetizers included. Participants will take home 6 Riedel glasses!

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SOLD OUT! Home Cooking School: Taste of Birch

May 15 at 6 p.m.
Mike Mathew and Kay Foster residence
115 N Broadway, 5th Floor | Billings, MT 59101

Featuring Executive Chef/Owner Travis Sorenson of Birch Restaurant in Sheridan, Wyoming

“Where art, innovation and flavor intersect with unparalleled talent and intention.” Beginning his career in the food industry as a dishwasher, Chef Travis worked his way up to sous chef as he paved his way through the culinary world. Studying under some of the great names in the Bay Area, he aspired to use his creativity and innovation for his own creations. Along with his wife, Heather, Chef Travis and his family made a big move to the heartland – Sheridan, Wyoming – and jumped on the opportunity to launch their dream of opening their own restaurant – Birch. The rest, as they say, is culinary history!


Brewmaster Symposium

May 15 at 7 p.m.
Billings Petroleum Club
27 N 27th St, 22nd Floor | Billings, MT 59101

Featuring Zach Nelson of KettleHouse Brewing Company in Missoula, Montana, with pairing menu by Executive Chef Jeremy Engebretson of Lilac

Participants will enjoy an evening with Zach Nelson of KettleHouse Brewing Company in Missoula, Montana. With the growing popularity of craft beers, this seminar will give beer lovers the opportunity to learn from Zach, sample their beers, and learn the characteristics that make the beers unique. Beer and food pairing by Executive Chef Jeremy Engebretson will be a part of this class.

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

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

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.

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SOLD OUT! Home Cooking School: The Western Kitchen

May 16 at 6 p.m.
Brian and Kelli Christenson residence
4334 Brandywood Dr | Billings, MT 59106

Featuring Executive Chef Dave Wells and Owner/Author Seabring Davis of Chico Hot Springs in Pray, Montana

Fresh regional, local and seasonal ingredients are the foundation in New American cooking heralded by Chico Hot Springs Executive Chef Dave Wells. Chef Dave, who was recently named a semifinalist for “Best Chef: Northwest” in the 2019 James Beard Foundation Awards – considered the “Oscars of the food world,” will share his culinary expertise that elevated him to this prestigious recognition. Starting as a sous chef at Chico Hot Springs in 2017, he was quickly promoted to executive chef. His focus, seasonal Montana ingredients with fresh foods, trending toward robust flavor with a blend of “New American” style, spans many of the food genres that have flourished in the U.S., while relying as much as possible on locally-sourced food. The results are the impetus behind his prestigious recognition by the James Beard Foundation.

Chef Dave is joined by Seabring Davis, co-owner of Chico Hot Springs and lifestyle journalist. Seabring writes about things she loves – food, art, travel and interesting people. Originally from Hawaii, a road trip brought her to Montana in 1990, and she has made Montana her home ever since. Among her literary accomplishments are three cookbooks: A Taste of Montana: Favorite recipes from Big Sky Country; A Montana Table: Recipes from Chico Hot Springs; and her newest, The Western Kitchen: Seasonal Recipes from Montana’s Chico Hot Springs Resort.  


Winemaster Symposium

May 16 at 7 p.m.
Northern Hotel
19 N Broadway | Billings, MT 59101

Presented by our 2019 winemasters John and Lane Giguiere of Matchbook Wine Company in Zamora, California, and Ewan Proctor of Penfolds in Australia, with pairing menu by Executive Chef Lisa Rembold of the Northern Hotel

Taste exquisite wines with the guidance of experts who crafted them. Our 2019 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 in a relaxed setting. Food pairings by Northern Hotel Chef Lisa Rembold.

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Wine and Food Pairings under the “Grand” Tent

May 17 at 6 p.m.
In the tent on the MSU Billings Campus
Normal Ave | Billings, MT 59101

Enjoy a relaxing evening of wine and food tasting, silent auction, wine store and private cellar.

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The Fine Finish under the “Grand” Tent

May 18 at 5:30 p.m.
In the tent on the MSU Billings Campus
Normal Ave | Billings, MT 59101

Relish the casual elegance of a champagne reception, gourmet dinner prepared by Executive Chef Jeremy Goldsmith, Sodexo, Gonzaga University, and live and silent auctions.

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