News
Jul 1, 2013

FVCC Festival of Flavors Summer Special Edition Dinner to Feature Napa Valley Chef

FVCC Festival of Flavors Summer Special Edition Dinner to Feature Napa Valley Chef
Silver Oak Cellars Winery Chef Dominic Orsini

Silver Oak Cellars will partner with FVCC Chef’s Table to bring Napa Valley Winery Chef Dominic Orsini to the Flathead Valley for a summer special edition winemaker dinner on July 9 at Flathead Valley Community College.

The dinner, which will serve as a precursor to the college’s Festival of Flavors in September, will feature a five-course dinner with wine pairings from Silver Oak Cellars and Twomey Cellars of Napa Valley, Calif.  The menu features quail egg ravioli, confit of wild king salmon, duet of wild wagyu beef, artisan cheeses and estate grown olives, and chocolate almond decadence.

The FVCC Chef’s Table program enables culinary arts students to complete their first-year internships while showcasing their skills and talents to community members and visitors to the valley.  The students will assist Chef Orsini with food preparation, plating, and service.

From his early love of food, Chef Orsini 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.  Chef Orsini joined Silver Oak Cellars in 2008, where he now focuses on menus and recipes that “let the wine shine” and describes 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.

Excluding a two-year stint as sous chef at the legendary Waldorf-Astoria Hotel in New York, Chef Orsini has spent his career almost exclusively in Wine Country.

“Wine was such a big part of my culinary education,” he said. “And for a chef, Wine Country is the place to be.”

Chef Orsini has worked in a range of highly regarded Napa Valley kitchens, including Brannan’s Grill and Bar Vino in Calistoga; The Meritage Resort in Napa, where he was banquet chef de cuisine; and at the Roux Restaurant in St. Helena from 2002-2003, which was named one of the “Top 50 Restaurants 2002” by the San Francisco Chronicle.

Proceeds from the dinner will support Festival of Flavors student scholarships.  The 6th annual Festival of Flavors will continue September 19 through 28.  New events at this year’s festival will include dinners at Grille 459 in Bigfork with Chef Jason Hagen and Stillwater Fish House in Whitefish with Chef Ian Rychlik, a special dinner by Kalispell’s Skye’s Chef Rick Haase, and a beer tasting with Tamarack Brewing Company at The Rack Shack in Somers.   The Festival will culminate with the Grand Wine Tasting on September 28 at the Hilton Garden Inn in Kalispell.

For more information about Festival of Flavors or to purchase tickets for the summer special edition winemaker dinner, visit www.fvcc.edu/festival.html or call 756-3632.