Chef’s Table will return for its seventh season January 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 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 including the food and beverage preparation, plating and service.
Guests are invited inside the 3,224-square-foot instructional kitchen in the college’s Arts and Technology Building where dinner is served. During the event, instructor and world-trained Chef Howard Karp serves as the evening’s emcee, introducing each course and how it is prepared. At the program’s conclusion, the students introduce themselves and identify their roles of the evening.
This spring, Chef’s Table will offer three themed dinners featuring dishes from around the world. On February 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. Patrons on April 20 will enjoy 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 April 13 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 are invited 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. 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 the new FVCC Rebecca Chaney Broussard Center for Nursing and Health Science.
Chef’s Table will take place every Friday night at 6 p.m. throughout the spring semester excluding March 30. Tickets begin at $39 per person. The February 10, February 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. Full menus can be viewed online at www.fvcc.edu/chefstable.html. 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. Tickets are available for purchase on www.fvcc.edu/chefstable.html or by calling 756-3632.