Scholarship Dinner for Marion Halsell

Last Sunday I was invited to photograph a fundraiser for Marion Halsell, featuring Northern Italian cuisine created by local chefs.  Marion was one of five American students who was accepted into the University of Gastronomic Science in Italy.  The University was established in conjunction with the Slow Food Movement to promote awareness and participation in locally grown foods. This event was sponsored by Edible Missoula Magazine. ediblecommunities.com

Heather Cahoon, of Kloli Event Planning and Consulting did an amazing job with the design of these beautiful tables and coordinating this flawless event.  Good job, Heather!

Mo Gary grew the flowers and created arraignments in pottery she made.
Marion's friends volunteered to serve the dinner.  Range Rider Red Ten Spoons Wine was donated by Ten Spoon Winery and Worden's Market.
Chef Jason Willenbrock, of Posh Chocolat counts the Polenta that was served as an appetizer.
Chef Ray Risho, of Perugia, prepares his slow simmered fish.
Doug Smith chats in the new kitchen of Cafe Dolce with Jason.

Jazz guitarist, Eric Keeling, entertained everyone throughout the evening.
Josh Slotnick, of the Garden City Harvest PEAS Farm, emceed the evening.

This is the seared honey polenta with wild mushroom ragu', created by Ana and Jason Willenbrock of Posh Chocolat.  It wasn't their scrumptious truffles, but it was absolutely amazing.
The new Cafe' Dolce on Brooks is such a beautiful new building.  
Classic Wedding Soup, by Doug Smith of the Good Food Store.  Yummy!
Before each course the chefs were introduced to the crowd.  This is Ray Risho talking about how he prepared his delicious Pesce in Umido, "Slow Simmered Fish."
All of the chefs helped Matt Cornette and Dominick Martin, Red Bird Restaurant, present their creation, the Timpano, layers of garganelli pasta, apple-fennel pork sausage, duck, chicken and pork ragu'.  This was such an artistic and wonderfully tasty main course.  The dish took Matt and Dominick four days to prepare.
 Matt serving the Timpano.
This dish took a lot of hands and helpers to serve.
Introducing, Marion!  She was so adorable and appreciative.
Heather of Kloli.
The crowd cheers for Marion.

Doug Smith, introduces Bob Marshall of Biga Pizza, who couldn't attend the event, but made a spectacular dessert of apricot chutney ice cream with an almond praline chokecherry Amaretto sauce.
Marion thanks the chefs, wait staff and dishwashers.
Thank you for including me in this special event.  I had such a wonderful time eating incredible food, drinking wine and being with friends.  Logan