Hats Off to Scholarships! 

Thursday, April 3, 2025 

POST TIME: 6PM

Join us for an evening inspired by the tradition and taste of the longest continuously held sporting event in the US.  FVCC's Culinary Institute of Montana will feature an elegant array of courses, each paired with exceptional wines presented by Mark Gronenthal of Browne Family Vineyards. 

$150 | All Proceeds Support Student Scholarships

Dress Code

 Race day attire is suggested and fabulous hats are encouraged.

Menu

Dinner is prepared by the Culinary Institute of Montana at FVCC with paired wines by Browne Family Vineyards provided by Summit Beverage.

WELCOME COCKTAILS

Champagne Mint Spritzers

Created with: Browne Brut Bubbles
Aromatics of bright citrus on the nose lead into flavors of green apple and soft minerality on the palate.

Non-Alcoholic Option 
Ginger beer served with fresh lime

HORS D'OEUVRES

Savory Tomato Tart

Cucumber Salmon Canapé

Fried Green Tomato

APPETIZER - SOUTHERN TASTES

Oyster Rockefeller, Southern Style

Hot Brown

Country Biscuits

Paired with: Browne Bitner Estate Sauvignon Blanc
Citrus-driven aromas of lime and lemon blossom with flavors of wet stone, key lime pie and gooseberry.

SALAD SAMPLER

Deviled Eggs Two Ways
Traditional yolk filling and ham mousse variation

Shrimp Salad with Spring Peas


Paired with: Browne Bitner Estate Chardonnay
Aromas of butter and toaster oak lead to flavors of winter pear, opal, apple and lemon zest.

ENTRÉE

Smoked Pork Loin
Seasonal Vegetables, Sweet Potato
 

Paired with: Browne Family Forest Project Conservation Collection Malbec 
Dark and concentrated hues give way to aromas of blueberry and wild berry blossom. This is a full-bodied wine with soft tannins that add weight and texture.

DESSERT

Berry Surprise
Served with gourmet coffee and select teas 

Directions and Parking

Arts & Technology Building,Room 139 

745 Grandview Drive, Kalispell, MT 

Parking is available in Lot F