I’m happy to announce that Chef’s Table returned for its seventh season beginning Jan. 27, featuring Flathead Valley Community College culinary arts students delivering exceptional cuisine, service and entertainment to Flathead Valley patrons. The program enables first-year students to complete their culinary arts internships while showcasing their skills and talents to community members and visitors to the valley.
When you attend a Chef’s Table dinner, you’ll enjoy light hors d’oeuvres followed by a three-course dinner that varies each week. The meals are comprised of an appetizer, sorbet, main course and a featured dessert accompanied by homemade cookies and chocolate-dipped strawberries. My students are responsible for the entire presentation including the food and beverage preparation, plating and service.
We invite you inside our 3,224-square-foot instructional kitchen in the college’s Arts and Technology Building where dinner is served. During the event, I serve as the emcee, introducing each course and how it is prepared. At the program’s conclusion, my students introduce themselves and identify their roles of the evening.
This spring, we will offer three themed dinners featuring dishes from around the world. On Feb. 24, the students will present a Taste of India featuring family style chicken tandoori, marinated lamb popsicles with fenugreek cream curry, and jasmine rice pudding with passion fruit. Then on March 16, guests will experience a Taste of Ireland featuring Guinness braised beef brisket with colcannon mash and bangers, and frozen Irish cream sorbet. On April 20, students will prepare a Taste of South America featuring family-style feijoada with pork, beef brisket, and smoked and spiced sausages; and sopaipillas a la Chile.
The highlight of the season will be the special presentation of the 100th Anniversary Titanic Dinner on Saturday, April 14 at 6 p.m. in the large community meeting room inside the Arts and Technology Building on the FVCC campus. During this black tie or period attire affair, we invite you to celebrate the 100th anniversary of the R.M.S. Titanic’s maiden voyage with an expanded seven-course meal inspired by the elegance and grandeur of the last meal experienced in the ship’s first-class dining saloon on April 14, 1912. Dinner will feature consommé olga, poached salmon with mousseline sauce, filet mignon lili and chocolate painted éclairs. A captain’s champagne toast and two complimentary drink tickets will be included with dinner, and a no-host bar also will be available. Tickets for this event are limited and are $150 each. Proceeds from this event will support the campaign to construct FVCC’s new Rebecca Chaney Broussard Center for Nursing and Health Science.
I hope you’ll be able to join us at an upcoming Chef’s Table dinner. Please email me your questions or comments at [email protected]. Bon Appétit!
Chef’s Table will take place every Friday night at 6 p.m. throughout the spring semester excluding March 30 and the 100th anniversary Titanic dinner, which will take place on Saturday, April 14. Tickets begin at $39 per person. The Feb. 10, Feb. 24 and May 4 winemaker dinners will include a cheese course and wine pairings with each course. The March 16 Taste of Ireland brewmaster evening will include a salad course and microbrew beer pairings. For any event where alcohol is served, guests must be at least 21 years of age or accompanied by an adult. Reservations are required, and tickets must be purchased in advance. All ticket sales are final. Full menus can be viewed and tickets are available for purchase online at www.fvcc.edu/chefstable.html or by calling 756-3632.