Chef Dominic Orsini Silver Oak Cellars c r e a t e s
m o o l b n i
M enu Dungeness Crab Arancini Crème Fraiche & Meyer Lemon
Radicchio Bruschetta Mascarpone & Vin Cotto
Berkshire Pork Rillettes Dried Cherry & Almond Relish Roederer Estate Brut Rosé
From California Winter Orchards… Citrus Salad Blood Oranges, Beets, Fennel & Goat Cheese
Honig Rutherford Sauvignon Blanc
From Northwest Rivers… Steelhead Trout Brussels Sprouts, Butternut Squash, & Parsnip-Pear Puree Chappellet Chardonnay
From the Forest of the Midwest… Rabbit Ragu & Foraged Mushrooms Handmade Garganelli Pasta Pahlmeyer Jayson Pinot Noir
From Family Farms of Colorado… Braised Lamb Shank Celery Root Puree, Caramelized Stalk & Celery-Leaf Pesto Silver Oak Napa Valley Cabernet Sauvignon
From the Ecuadorian Forest… Chocolate & Mint Sorbet, Fernet Branca & Chocolate Ganache EOS Estate Tears of Dew Late Harvest Moscato For updates on wine pairings, visit www.fvcc.edu/festival.
for scholarships Chef Orsini returns to the Flathead Valley to create the flavors of springtime paired with California’s finest wines, including Silver Oak Cabernet.
Please join us
S AT U R DAY, M A R C H 2 1 6 p.m. Cocktails ~ 7 p.m. Dinner Arts & Technology Building ~ FVCC Campus Music provided by: 6-7 p.m .– FVCC Faculty Karla West, piano and Wai Mizutani, violin 7-10 p.m. - Gringos Del Soul (Erica von Kleist, Don Caverly, Matt Seymour)
$200 per person $175 per person for table of ten Call 756-3632 to make arrangements.
Attire: Casual Elegance To purchase tickets, visit
www.fvcc.edu/festival or call 756-3632. Proceeds support FVCC scholarships and programs.
Foundation The
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Flathead Valley Community College
About Chef Dominic Orsini Spending childhood summers eating berries from his grandparents’ garden, Chef Dominic Orsini appreciated how food was grown. From this early love of food, he aspired to be a chef, graduating from the Culinary Institute of America in Hyde Park in 1995. His talents and skills were honed in the kitchens of New York City, Sonoma County, and the Napa Valley, joining Silver Oak Cellars in 2008. Dominic now focuses on menus and recipes that “let the wine shine,” describing his style as “garden soulful.” “A meal should be a snapshot in time…reflecting the weather, time of day, what’s fresh in the garden, and the mood of the guests,” he explains. Appreciating local growers and purveyors, he creates many ingredients himself. The gardens at Silver Oak provide abundant fresh produce, herbs, and raw ingredients for spices. Dominic cures meats, makes his own cheeses, and even mills dried garden corn to make polenta. But it’s his levain, or bread starter, that defines his approach to food. Started in 2008 with Cabernet grapes from 20-year-old vines in Silver Oak’s vineyard, Dominic added water and flour and let the natural yeasts do their thing. The resulting “mother” starter now forms the basis for a myriad of breads. “Just as Silver Oak wine couldn’t be made anyplace else, the levain is completely of this place,” he says. “It couldn’t exist anywhere else.” Dominic has passed the Introductory Sommelier Course of the Court of Master Sommeliers and lives in Napa with his wife, Penelope, a pastry chef, and their two sons.
FVCC Foundation scholarships matter. Your gift puts students at the center of our mission. • 100% of scholarship donations go directly to students. • In 2014, almost $600,000 in scholarships were given to 407 students. • 75% of students who received these scholarships continued or completed their education. The
Culinary Institute of Montana
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at Flathead Valley Community College
Cover painting by Sally Johnson