More Gourmet Delights from ‘Chef’s Table’

By Beacon Staff

Ahh, the beginning of the school year. For many, this autumnal event evokes the smell of pencil shavings, the feel of a new haircut or the reality of the social-life downer than is homework.

However, for local foodies, the beginning of the Flathead Valley Community College year brings about a more Pavlovian response: drooling over gourmet goodies crafted by culinary students at the Friday night dinner series, Chef’s Table.

The series kicks off the evening of Friday, Sept. 11.

The program gives first year students a chance to cook up some experience during their internships and gives the community a sampling of some high class cuisine. Diners can expect a hors d’oeurves, followed by a three-course meal. Here’s a look at this week’s menu:

Appetizer Course: Gruyere cheese soufflé with prosciutto-chive cream

Intermezzo: Sorbet

Main Course: Bass fillet baked in parchment with fennel-truffle sauce. Served with braised Belgium endive and creamy polenta accented with white truffle oil

Dessert: Flathead Lake cherry clafoutis with Champagne sabayon, homemade cookies with chocolate dipped strawberries

Each week has a unique menu and each diner needs a ticket and a reservation to partake. Tickets for future meals can be bought in advance and range in price based on the week. To see each week’s menu and buy tickets, click here.

Bon appetit!

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