This Week on the WineGuyMike™ Radio Show© Features the Capstone Dinner Event in Missoula

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Social Media links;

Today’s Podcast  and full length conversation with Culinary Arts student Kacey Swanson

NBC Montana Today TV Easter wines with food pairing suggestions;

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Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at

Sleep City Missoula

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

Georges Distributing in Helena, Montana.

I had the opportunity this week to feature an event many are unaware of.  Once you attend the Capstone Dinner Event you will make a point to never miss one.

This week I invited a representative from The University of Montana College of Technology Culinary Arts Department to join me on the WineGuyMike™ Radio Show©.  Kacey Swanson who is a student in the program and I discussed the upcoming Capstone Dinner Event.

The Capstone Dinner will take place at The Holiday Inn Downtown in Missoula on Saturday April 28, 2012 from 5-10PM.  The Holiday Inn is located at 200 South Pattee, Missoula, Montana.  Ticket prices for this event are $85.00 each.  For information on how to obtain tickets please call 406-243-7870.

I became familiar with the culinary program at a local event that I attend each year where I met the Director of the COT Culinary Arts Program, Tom Campbell.  I sought Tom out at this event on purpose to let him know just how inspired I was as a result of my interaction with his students.  The presentation of the food from this culinary program was beautiful; the passion shared by the students who prepared the courses of food was contagious.  Oh yeah, the food it was amazing too.  I was introduced to an instructor, Chef Suzanne Noyd who also owns The Butler’s Pantry.  The Butler’s Pantry is a catering company providing exquisite fine food for special events.

With my interest piqued I sought out to learn more about this wonderful program located in Missoula and respected regionally throughout the Northwest.  The Capstone Dinner Event is a combination of fine dining, fine wine, and a silent auction in which all proceeds support the College of Technology Culinary Student Education Fund.  This fund also supports competitions, exhibits, and field trips for the students, conferences and the Capstone Dinner Event.

This years event theme presented by the students; “SAUSSURE” (saw-sure), Explore the Alps in Montana – A Culinary Tour of Alpine Cuisine. Horace-Benedict de Saussure led the first expedition through the Alpine Range, believed to have founded Alpinism or Mountaineering.  Translating cuisine from Lyon, France to Vienna, Austria to the shores of the Adriatic Sea and infusing these dishes with Montana seasonal ingredients.  The culinary students are proud to show their unity by showcasing the talents and knowledge they have acquired over the past two years.  Don’t miss this opportunity for a great night out to experience a multi-coursed fine dining experience paired with exceptional wines.  There will be an assortment of delectable silent auction items presented and available for your bid.

For more information about this event and how to get on the mailing list, please e-mail Chef Tom Campbell at or Kacey Swanson at

Capstone Dinner Menu



Hor D’ Oeuvres – An Expedition through The Alps Buffet Assortment

Western Platter

Roasted Vegetable & Goat Cheese Terrine

Smoked Local Trout Mousse in Dill Barquette Garnished with Cavier

Caprese Salad featuring House-made Mozzarella & White Balsamic Reduction

Duck & Sage Sausage Links

Red Onion & Rhubarb Tartlet

Risotto Croquettes with Fontina & Red Pepper Coulis 

Central Platter

Beef Liver Pate

Venison Kielbasa, Ginger Sauerkraut and Hot Mustard on Pumpernickel Canape

Weisswurst Links & Headcheese

Beet & Carrot Latkes, House-made Quark and Pickled Red Onion Canape

Pastrami Cured Salmon on Rye Point with Beet Pesto

Eastern Platter

Mediterranean Style Seafood Terrine

Marinated Sardine Crostini with Salsa Verde & Fresh Fennel

Chevre Balls Rolled in Turkish Spices

Spring Porcini paired with House-made Ricotta & Braised Garlic Scapes

Croatian Flatbread crowned with Dry Cured Bacon, Fresh Cow Cheese and Assorted Vegetables

Turkish Sausage Links

Hot Cheese Fondue with Pretzels


House-brewed Schwauzbier Cheese in Bread Bowl 

Fish Entrée

Grilled Local Trout adorned with Eggplant, Cherry Compote on a bed of Angel Hair Pasta 


Lemon Sorbet

Meat Entrée

Montana Bauernschmaus

Braised Venison, Montana Beef Bacon and Kielbasa accompanied with Fresh Cabbage Salad, Caramelized Root Vegetable Trio and Crostini 

*Paired with House-brewed Hefeweizen 

Dessert Assortment

OPERA – French Chocolate Coffee Cake made of Layered Dark Chocolate, Coffee Buttercream and Almond Sponge Cake

Huckleberry, Lavender and Apple Tarts

Spice Cookies

Cupavci – Croatian Sponge Cake filled with Pastry Cream

Chocolate Fondue accompanied by Gingerbread & Fruit

Bread Basket

Rye, Pumpernickel, Italian Crostini, Grissini, Pretzels

You can listen to the WineGuyMike Radio Show live each week on the Trail 103.3FM or U 104.5FM.  These shows are podcast for your convenience and available on my blog at;

Liquid Planet in the heart of Downtown Missoula features wines I have specially selected for you.  Be sure to stop by the very best of beverage and   Missoula’s premier wine shopping experience, Liquid Planet.

From my table to yours,

"from my table to yours"


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