FVCC Starts Annual Chef’s Table Program

By Beacon Staff

The Flathead Valley Community College’s Chef’s Table returned for its ninth season on Feb. 1. The program enables students to complete their first-year culinary arts internships while showcasing their skills and talents to community members and visitors to the valley.

Patrons who attend Chef’s Table 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. The students are responsible for the entire presentation.

Patrons are invited inside the 3,224-square-foot instructional kitchen in the college’s Arts and Technology Building where dinner is served. This season, the program will introduce three new themed dinners featuring dishes from around the world, including Russian, Irish and North African cuisine. There will also be a vegetarian-themed night on April 12.

The highlight of the season will be the 1920s April in Paris dinner on April 19 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, patrons will enjoy a five-course meal in the ambiance of 1920s Paris and the live music of Cole Porter and early jazz by The Don Caverly Band. Tickets for this event are limited and are $150 each. Proceeds from this event will benefit FVCC students with financial needs.

Chef’s Table will take place every Friday night throughout the spring semester excluding February 8 and April 5. Tickets begin at $39 per person. The Feb. 15 and May 10 winemaker dinners will include a cheese course and wine pairings with each course. Menus can be viewed online at www.fvcc.edu/chefstable.html.

Reservations are required, and tickets must be purchased in advance. All ticket sales are final. Tickets are available for purchase at www.fvcc.edu/chefstable.html.

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