Vine and Dine Festival

Thursday, August 14, 2014 through Sunday, August 17, 2014

Big Sky, MT

Big Sky Resort's inaugural Festival of Wine, Food and Arts, August 14-17, offers a variety of experiences in the Mountain Village that are designed to increase your knowledge and enjoyment of wine, food, and local art by providing exciting activities, seminars, and demos. 



Will Call:
All online ticket purchases will be available at Will Call. Guests must have a photo ID for Will Call. Will Call is located at each respective event location and open 15 minutes before the event.

Thursday, August 14, 2014

6:00pm - 9:00pm: Asado Argentinian Style Dinner (Peaks Terrace)
Event Details: 
This is the perfect way to kick off the Vine and Dine at Big Sky Resort weekend festivities. ‘ASADO,' which means "social gathering" is the most common event in Argentina and no weekend is truly complete without it. This event will be a celebration of seared meat from Montana Wagyu Cattle Company paired with Argentinian style wines. Guests will mingle and sip more than 20 wine selections with Jon Staenberg, Owner of Hand of God Wines, Jeff Peda who represents Argento Winery and Renwood Zinfandel, Kelly Milbrandt (domestic Malbecs) along with a host of Mendoza varietals with Don Weston of Vine-Connection Importers. Be surprised by Crios's Rose of Malbec or Late Harvest Torrontes. Malbec from Susanna Balbo, BenMarco and Casa Silva Carmenere will be featured along CantoNorte from J.Bouchon. Google Global Program Chef, Scott Giambastiani and Chef Eric Stenberg of Free Range Kitchen are joined by Master Sommeliers Fred Dame and Jay Fletcher at this "MEAT and Greet" style event.
Where: Peaks Terrace
Cost: $35

Friday, August 15, 2014

11:00am-Noon: Tasting the Master's Way Seminar
Event Details:
Join Master Sommeliers Fred Dame and Jay Fletcher in an exhilarating, educational and entertaining tasting of carefully chosen wines. Participants will use all senses to immerse themselves in wine to fully understand color, clarity, aromas and taste.
Where: Talus Room
Cost: $20

12:30-2:00pm: "The Food Revolution" Luncheon
Event Details:
Google Global Program Chef Scott Giambastiani heads the line at the Summit kitchen to prepare a truly inspiring four-course wine-pairing luncheon. More details, menu and wine pairings to be announced.
Where: Peaks Restaurant
Cost: $45

2:30-3:30pm: "Touring the Italian Countryside" Seminar
Event Details:
Master Sommelier Fred Dame will take Italian wine enthusiasts through some fine examples from the largest wine producing country in the world. Experience the depth and complexity of Italian wines as you sip your way through some intriguing examples from diverse regions, including characteristics and information about the climate and unique aspects of Italian wine production.
Talus Room
Cost: $20

6:30pm: "The Great Northwest AVA's Dinner"
Event Details:
This is not an ordinary wine dinner. Guests will mingle and sip in a casual setting at the base of Lone Peak at Big Sky Resort with wine selections from Dunham, Amavi, Pepper Bridge, Bunchgrass, Reininger, Cristom, Carlton, Brooks and Milbrandt. Enjoy endless, expertly paired culinary small plates from a team of chefs from Big Sky Resort and the surrounding region. Come hungry, there will be plenty of delectable treats! Live entertainment by Anna Wilson and Monty Powell. 
Where: Peaks Restaurant
Cost: $75

6:30pm: "Kistler Vineyards Vintner Dinner"
Event Details:
Join Big Sky local Chef Warren Bibbins for an evening of traditional Sonoma Chardonnays and Pinot Noir paired with five courses of creative cuisine. Details to follow. 2011 Les Noisetiers Chardonnay, 2011 Vine Hill Chardonnay, 2012 McCrea Chardonnay, 2012 Sonoma Coast Pinot Noir, and 2012 Russian River Pinot Noir. Menu coming soon! 
Limited to 30 guests.
Where: Olive B's in Big Sky Meadow Village
Cost: $125

6:30pm: "David Arthur Vineyards Vintner Dinner"
Event Details:
Executive Chef Nick Steen and David Arthur Vineyards' Laura Long are conspiring an evening of five courses of modern cuisine partnered with David Arthur Chardonnay, David Arthur Meritaggio, Three Acre Cabernet Sauvignon, 2011 David Arthur Elevation 1147 Cabernet Sauvignon, and Late Harvest Riesling.
Limited to 30 guests.
Where: Lone Mountain Ranch
Cost: $125, purchase tickets at 406-995-2782

6:30pm: "Natalie's Estate Winery Vintner Dinner"
Event Details:
Part time Big Sky resident and Natalie's Estate owner/winemaker Boyd Teagarden is joining Chef Chuck Schommer and Chef Scott Mechura to bring you classic Montana cuisine accompanied with Boyd's expression of the incredible terroir of Willamette and Columbia Valleys.
Limited to 30 guests.
Where: Bucks T4
Cost: $125, purchase tickets at 406-995-4111

6:30pm: "Brooks Winery Vintner Dinner"
Event Details:
Join Big Sky local Chef Alex and Brooks Winery Asst. Winemaker Davin McNeal for an inspiring Thai Food / Oregon Wine adventure. Details to follow.
Limited to 30 guests.
Where: Lotus Pad in Meadow Village 
Cost: $90, purchase tickets at 406-995-2728

6:30pm: "Justin Winery Vintner Dinner"
Event Details:
A fine dining pairing of Justin Winery Wines and the Cabin's mouth watering dishes.
Where: The Cabin Bar & Grill
Cost: $75, purchase tickets at 406-995-4244

9:30pm: Jazz at the Jack with music from McTuff
Event Details:
The beat goes on with live music from MCTUFF Hammond organist Joe Doria who brings together some of the best of the Northwest music scene to create a powerful and jaw-dropping funk and jazz sound like you've never heard; a mix of stellar musicianship, seasoned songwriting and deep groove where no musical stone gets unturned. McTuff is a movin' and groovin' adventure that you will not soon forget (unless you've had too much wine!)
Where: Whiskey Jack's at Big Sky Resort
Cost: $10

Saturday, August 16, 2014

9:00am & 10:00am: Zip to Zins 
Event Details:
Another "one of a kind" offering only at Vine and Dine at Big Sky Resort. Work up an appetite while riding up a ski lift, hiking around on the mountain and burning adrenaline while zip lining down the mountain. Then, finish up with "Zinfully Delicious-Montana Mountain BBQ" a pairing fine American Zinfandels and a traditional Montana "mountain barbeque." Wines from Robert Biale, Green and Red, Natalies Estate and Renwood. Visiting Chef Michael Bockelman and Chef Lisa Wildrick will conspire to create culinary pairings for the intense jam and spice of the Zin offerings. Not for the faint of heart or palate! 
Where: Basecamp at Big Sky Resort Mountain Village Base Area
Cost: $110

9:40am & 10:40am: Toast at the Top
Event Details:
This once in a lifetime kind of adventure combines the Lone Peak Expedition and three "Pinot" tastings throughout the trip. Taste Pinot Gris, Pinot Blanc and Pinot Noir. For lovers of adventure and all things Pinot!
Where: Basecamp at Big Sky Resort Mountain Village Base Area
Cost: $105

11:30am-2:00pm: "Zinfully Delicious Montana Mountain BBQ" Luncheon
Event Details:
This will be a phenomenal luncheon combining regional chefs and customary Montana fare with Zin producers Robert Biale, Green and Red, Natalie's Estate and Renwood. Come ready to jam and enjoy the spice.
Where: Peaks Restaurant at the Summit Hotel
Cost: $45

11:00am-Noon: "The Old Vines and Great Wines of Northern Spain (without the Bulls)" Seminar
Event Details:
Master Sommelier Jay Fletcher will virtually take participants through the Spanish terroirs from Rioja, Rueda, Priorat, and beyond. Fine examples from the top producing regions will be sampled and a discussion of the diverse regions will encourage guests to participate and learn more about Spanish wines.
Where: Talus Room at the Summit Hotel
Cost: $20

11:45am-2:00pm: "Italian Alpine" Luncheon
Event Details:
This will be a tempting tour of Northern Italy cuisine, featuring four food courses and featuring the "5 Gems" from Dalla Terra Wine Importers. Big Sky wine professional and Italian wine enthusiast Don Jost will join Dalla Terra Importers and Chef Charlie McAlexander for an unforgettable luncheon.
Where: Andiamo Italian Grille at Big Sky Resort
Cost: $60

2:00-3:30pm: "Cheese & Wine: One Stinky Good Time" Seminar
Event Details:
Kent Torrey C.E.O. (Cheese Eating Oenophile), grand fromage, or as they like to call him, "the big cheese," of the famed "Cheese Shop" in Carmel by the Sea, Calif. will host along with Master Sommeliers Fred Dame and Jay Fletcher for this super seminar all about cheese and wine. Kent will present eight unique selections of cheese from his shop paired perfectly with Fred and Jay's wine picks of the day. Kent is truly a character and this is a must attend event.
Where: Talus Room at the Summit Hotel
Cost: $20

5:00-8:30pm: "The Wine Stroll" Headline Event
Event Details:
Come celebrate the inaugural Vine & Dine at Big Sky Resort event and share what you've learned thus far with others. This stroll of a sip will be held throughout Big Sky's Mountain Village featuring over twenty wineries that will pour samples of 80+ wines. Food features from Big Sky Resort chefs, Big Sky Restaurants and regional "street food" vendors. Local musicians and artists will also be on hand for entertainment and browsing.
Where: Peaks Restaurant and Terrace to the Big Sky Resort Mountain Village Plaza
Cost: $95

9:30pm: Jazz at the Jack and Cocktail Contest with Anna Wilson & Jazz Your Azz Band
Event Details:
After the stroll guests can make their way over to Whiskey Jack's for a classic cocktail contest with competing mixologists from Big Sky Resort. Attendees will sample cocktail and listen to soulful jazz from Anna Wilson & Jazz Your Azz band.
Where: Whiskey Jack's at Big Sky Resort
Cost: $20

*Ticket prices do not include a 3% sales tax

Sunday, August 17, 2014

8:30am-1:00pm: "Where's the Wine" Brunch
Event Details:
Recap the weekend with mimosas, bellinis and the Summit Hotel's famous gourmet Bloody Mary Bar. Oh, don't worry, there will be wine. And Jazz. Enjoy majestic views of Lone Peak while reminiscing and planning for another great Vine & Dine next year!
Where: Peaks Restaurant
Cost: $30

12:30-1:45pm: "Pro Start Mentor Lecture" Hospitality Education Program
Event Details:
Google's Global Program Chef Scott Giambastiani and friends will lead a panel discussion and lecture for ProStart Montana students. Open to the public and free of charge, local hospitality professionals are strongly encouraged to attend.
Where: Talus Room at the Summit Hotel
Cost: Complimentary

Chef, Winery & Sommelier Information

Fred Dame, Master Sommelier

Fred Dame, Master Sommelier, brings an impressive blend of experience, expertise and enthusiasm to the world of wine and cuisine. He is the first American to have served as President of the Court of Master Sommeliers Worldwide. Dame's ability to transmit his passionate interest in wine makes him a natural teacher. One of just 73 Americans to have passed the Master Sommelier Examination, Dame was the first to successfully pass all three sections within a single year. This feat and his high score won him the coveted Krug Cup of the British Guild of Sommeliers in 1984. Dame founded the American Branch of The Court of Master Sommeliers in 1986 and has played an active role in the expansion of the Master Sommelier program throughout America since that time.

Jay Fletcher, Master Sommelier 

Jay Fletcher is the Executive Director of Fine Wine and Master Sommelier for Southern Wine and Spirits of Colorado. He specializes in all aspects of the wine and restaurant industry, including fine wine sales, cellar appraisals, cellar management, educational lectures, restaurant staff training, specialty event planning and wine list construction. Fletcher has lectured and sat on panels at hundreds of wine events around the country including Disney's Epcot Food and Wine Festival, the Food & Wine Classic at Aspen, Kapalua Wine Festival and Crystal Cruises Wine Tours.

Scott Giambastiani, Global Program Chef at Google

Scott Giambastiani was trained at the California Culinary Academy and afterwards interned at The Lark Creek Inn, a fine dining establishment in Marin County in California. He then worked with Gary Danko at the Dining Room at the Ritz-Carlton in San Francisco, and then went on to spent 9 years at Viognier in San Mateo, Calif. In 2006, he joined the culinary team at Google and is quite happy with his choice.

Eric Stenberg, Free Range Kitchen-Bozeman & Lake Tahoe

Eric Stenberg was trained at the California Culinary Academy and spent the next 11 years cultivating his culinary skills working under Chef Greg Higgins in Portland, Oregon. During this time, Chef Higgins was beginning his ground-breaking involvement in causes related to sustainable farming and fishing practices where Eric recognized Greg was well ahead of his time designing a restaurant around sustainability, and joined him in his efforts to promote the causes involved. While Eric was at Higgins, he was part of the inaugural International Pinot Noir Festival culinary team and also participated in two events at the James Beard House promoting local food systems. Eric Stenberg has brought invaluable experience and energy to the Montana Culinary scene. Eric developed the food and beverage programs at the Northern Hotel in Billings, Moonlight Basin's Jack Creek Grille, The Club at Spanish Peaks, The Resort at Paws Up and the Savory Olive Restaurant into restaurants/venues regionally renowned for their quality of food and their support of the local agricultural community. Eric currently spends his time owning and operating Free Range Kitchen, a mobile event catering and fine foods service based in Bozeman, Montana and Lake Tahoe, Nevada.


Jon Staenberg, Hand of God Wines

A native "cornhusker," Jon Staenberg is the founder of Hand of God Wines. Twenty-six years ago, Jon visited the Napa Valley and he became smitten with wine. This passion extended to Malbec and Argentine culture during a trip to South America in 2005. Staenberg is an alumni of Stanford Business School, and he and his business partner discovered a bond through wine, and thus Hand of God Wines was born. Jon's life revolves around his daughter, food, wine and the endless inspiration from each that he zealously loves to share with friends. He divides his time between Seattle, San Francisco and Mendoza.
Jeff Peda, Argento/Renwood

Nick Ramkowsky, Vine Connections - Importers of Argentinean and Chilean Wines

In 1999, Nick and his business partner Ed pioneered the first nationally imported portfolio of artisan wines from Argentina and have now become the leading U.S. importer of fine Argentinean wines retailing above $10. Based in Sausalito, California, they also represent 13 of Japan's finest ginjo sake breweries. Nick and Ed continue to be specialists and leaders in these two regions, sourcing wines and sake that consistently over deliver value while providing education to their customers. 


Chuck Reininger, Reininger Winery

Prior to making high-quality wines in the Walla Walla Valley, Chuck Reininger could be found high atop mountains as a senior climbing guide for a Tacoma based company. When Chuck met and married Tracy Tucker, a Walla Walla native, he hung up his ice axe and moved to the valley to begin a new chapter in his life. Prior to moving to Walla Walla, Chuck helped long-time friends with crush at Waterbrook Winery. He began experimenting with home winemaking in 1993 and officially caught the "wine bug." In 1997, Chuck and followed through with his dream of owning a premiere winery in the Walla Walla Valley.

Tom Olander, Bunchgrass Winery

Tom Olander is a Minnesota native and graduate of University of Minnesota. He left the snow in Minneapolis and relocated to sunny San Diego, California to pursue a career in the restaurant business, where he eventually landed a position at the world famous Hotel del Coronado. His love of wine grew through his experience of developing restaurant wine programs, building wine lists, and doing staff training for the restaurants he managed. Tom's next adventure was a well-timed move to Walla Walla, Washington in 2001 when Walla Walla's wine industry was taking off and gaining national attention. While acting as general manager of the region's top restaurant, Whitehouse-Crawford, Tom helped pioneer top-notch dining and hospitality in the Walla Walla Valley. He also studied enology and viticulture and became a certified sommelier. When Bunchgrass Winery's founding winemaker Roger Cockerline sought retirement with the 2005 vintage, Tom was ready to step in as partner and winemaker. With Roger's tutelage and support, he has continued to elevate Bunchgrass Winery's reputation as a top producer of fine wines.

Travis Goff, Pepper Bridge & Amavi Cellars 

Travis never envisioned herself growing up to be as the "boss's daughter," so after a few years, she bought into the wineries and became a partner in both in Pepper Bridge Winery and Amavi Cellars. Though she spends most of her time on the road introducing people to the wines, she helps with production whenever she can, getting her hands dirty during harvest and learning all that she can from winemaker and friend Jean-François Pellet. Travis is a Certified Sommelier and continues to further her wine education whenever possible.

Eric Dunham, Dunham Cellars

A native to the Walla Walla area, Eric grew up with a passion to make wine. After serving four years in the U.S. Navy, and then graduating in 1994 with a focus on Irrigation Technology and Fluid Dynamics, he was faced with the question of what he wanted to do. The answer was simple..."To follow my passion," he said. He followed his desire and began a seven-month internship with Hogue Cellars in Prosser, Washington, where he was trained in all phases of winemaking.

Then, Eric was employed by L'Ecole No. 41 winery in Lowden, Washington as the assistant winemaker, where he honed his skills under the guidance of Marty Clubb. His natural talent and passion for winemaking led him to begin handcrafting small lots of premium Cabernet Sauvignon under the Dunham Cellars name. His first release garnered several prestigious awards, and encouraged by his success, Eric and his family decided to dedicate their full attention to the wine industry, and in 1999, they went out on their own and opened a winery at the Walla Walla Regional Airport in a converted WWII airplane hangar. Eric's focus and philosophy are the same today as they were then... the best fruit sources possible and adopt a "minimalist" approach with regards to winemaking technique.

Boyd Teegarden, Natalie's Estate 

As the Owner/Winemaker of Natalie's Estate, Boyd utilizes old world winemaking techniques to represent the wine at its essence through the reflection of a place and character of a certain piece of ground. This is a key element of keeping the terroir as a quality component in his fine wines. The goal at Natalie's Estate is to remain a small winery that produces robust wines with structure and rich intensity. They produce these results by allowing the vineyard characteristics to develop the complexity and concentration in the wines rather than modifying flavors through winemaking intervention. Most importantly, it is Boyd's desire to enhance the pleasure of your drinking and dining experience.


Jessica Smith, Carlton Cellars

Director of Sales & Marketing at Carlton Cellars, Jessica's palate for Pinot Noir originally lured her to the Willamette Valley, but it was Oregon's full-bodied culture, focus of socioeconomic stability, and eco-conscious outlook that truly ignited her passion for this great state. Energetic and enthusiastic about the wine industry, Jessica brings an entrepreneurial background, a hospitality mindset from years of event planning, and an eye for marketing and business management to her role at Carlton Cellars.


Laura Long, David Arthur Vineyards

Born and raised in Napa Valley, Laura attended school while watching her parents David and Joyce Long build the David Arthur brand. As soon as she was able, Laura was helping out at the winery however she could: stamping cases during bottling, mopping floors during harvest and inputting sales orders in the family's home office. Looking back, her parent's unrelenting work ethic was ultimately the catalyst for Laura to gain a B.S. in Business Administration with a concentration in Marketing from St. Mary's College of California. Since then, Laura has worked side-by-side with her father David, learning all aspects of the wine business and managing daily operations. Her true passion for wine was developed at David Arthur and she looks forward to leading the family business in the future.

Geoff Labitzke, Kistler Vineyards

Geoff Labitzke is the Director of Sales and Marketing for Kistler Vineyards, an artisan winery dedicated to producing world class Chardonnay and Pinot Noir by using old world Burgundian techniques. Geoff began his career as a wine retailer in Southern California in 1978. In the early 1980's Geoff designed a wine appreciation course geared toward restaurant servers. In 1989, he achieved the Certified Wine Educator credential from the Society of Wine Educators. In 2006, Geoff was one of two Americans to pass the rigorous Master of Wine examination. Currently there are only 30 Masters of Wine in the United States.

Dave Pramuk, Robert Biale Vineyards

Responsible for Rober Biale Vineyards marketing, sales and communications, Dave was born and raised in the Napa Valley. After graduating from California State University at Chico in a degree in journalism, he began a career in the wine industry working in sales and public relations roles at Napa Valley wineries. A founding partner in Robert Biale Vineyards and a lifelong friend of Bob Biale, Dave is also a board member of the Oak Knoll District of Napa Valley, he is also active in Appellation St. Helena, Zinfandel Advocates and Producers and Petite Sirah's P.S. I Love You.


Lodging Discounts:
Lodging specials are valid the nights of August 13-19. Contact Big Sky Central Reservations to take advantage of the following lodging special at 1-800-548-4486 or book online here. All lodging discounts listed below includes breakfast and is based on an occupancy of 2 people.

$149 Huntley First Class, Mountain View, or Handicap Room
$199 Summit 2-queen hotel room
$269 Shoshone 1-bedroom
$299 Big Horn 3-bedroom condo
$189 Village Center studio

Will Call:
All online ticket purchases will be available at Will Call. Guests must have a photo ID for Will Call.
All Press/Media, Sommeliers, Chef, and any other Comp tickets will also be available at Will Call.
Will Call is located at each respective event location and open 15 minutes before the event.

Confirmed Chefs in Attendance:

Scott Giambastiani, Global Food Program Chef at Google

Confirmed Wineries in Attendance:

Dunham Cellars, Walla Walla, Washington
Pepper Bridge, Walla Walla, Washington
Amavi, Walla Walla, Washington
Bunchgrass Winery, Walla Walla, Washington
Reininger Winery, Walla Walla, Washington
Milbrandt Winery, Walla Walla, Washington

Natalie Estates Winery, Willamette Valley,Oregon
Cristom, Willamette Valley, Oregon
Carlton Cellars, Willamette Valley, Oregon
Brooks Winery, Willamette Valley, Oregon

Hand of God, Mendoza,Argentina
Argento, Mendoza, Argentina
Vine Connections, Importers of Argentinean and fine Chilean Wines
Dalla Terra, Importers of fine Italian Wines

Robert Biale Vineyards, Napa Valley
Justin Winery, Paso Robles
Renwood Winery, Amador County
Kistler Vineyards, Sonoma
Green and Red Vineyards, Chiles Valley
David Arthur, Napa Valley
Arcadian Winery, Sta. Rita Hills