FVCC Foundation Expands Scholarship Program: April in Paris 1920s Chef’s Table to Benefit Scholarship Expansion for Students in Need

April in Paris 1920s Chef’s Table to Benefit Scholarship Expansion for Students in Need

The Foundation at Flathead Valley Community College is expanding its scholarship program to better meet the financial needs of students at FVCC, where 73 percent qualify for some type of financial aid.

This past year, the Foundation raised a record $100,000 for scholarships through community support at Festival of Flavors and Bibler Home and Garden tours, allowing the Foundation to give out up to 60 more scholarships in the coming year. This past year, the Foundation awarded $504,000 in scholarships to 342 students through endowed scholarship funds, community-sponsored scholarships and direct Foundation scholarships.  According to FVCC Foundation Chair Leslie Mercord, their work is never done.

“We are very grateful for all of the support our community has provided us this past year and over the years to help FVCC students achieve their educational goals,” she said.  “With the majority of students relying on financial assistance to attend college, there is a great need for more scholarships for FVCC students.”

Community members have an opportunity this spring to join the Foundation for a special April in Paris 1920s Chef’s Table, presented by the students and faculty of The Culinary Institute of Montana at FVCC, on Saturday, April 13.  Ticket proceeds will go directly to the Foundation scholarship fund for FVCC students with greatest needs.  Last year, Chef’s Table presented a special Titanic Dinner to support the construction of the college’s newest building, the Rebecca Chaney Broussard Center for Nursing and Health Science, set to open for classes in two weeks.

During this year’s black tie or period attire Chef’s Table, patrons will enjoy a five-course meal in the ambiance of 1920s Paris with the live music of Cole Porter and early jazz by The Don Caverly Band.  The French-inspired dinner will feature traditional baked French onion soup infused with sherry wine and thyme and baked with gruyère cheese; black truffles and sea scallops wrapped in puff pastry draped with a rich vanilla bean-saffron cream sauce; tournedos Rossini;  filet mignon and seared foie gras laced with madeira and black truffle wine sauce served with potatoes beignet dauphine and a bouquet of white asparagus mimosa; baked brie and stilton cheese grapes and flat bread; and flaming cherries jubilee, a deep Swiss chocolate cup filled with vanilla bean ice cream and Flathead Valley cherries.  This affair includes a complimentary champagne toast and a no-host bar.  Selected French wines will be available for purchase.

Like other FVCC Chef’s Table dinners, the culinary arts students, under the direction of instructor Chef Howard Karp, will be responsible for the entire presentation including the food preparation, plating and service.  During the cocktail hour, guests will enjoy the music of the newly formed FVCC Student Jazz Ensemble under the direction of Sky Thoreson.

“We invite the community to join us for this special event which will support our students who have the greatest financial needs,” said FVCC President Jane Karas.  “The FVCC Foundation’s goal is to ensure no student is denied access to education because of financial need nor are they burdened with heavy debt when they complete their studies.”

The April in Paris dinner will begin at 6 p.m. in the large community meeting room inside the Arts and Technology Building on the FVCC campus.

Tickets to the event are limited and are $150 each and must be purchased in advance.  Groups of 10 or more can make reservations at a discounted rate of $125 per ticket.  Tickets can be purchased online at www.fvcc.edu/chefstable.html or by calling 765-3632.  Reservations for groups of 10 or more should be made by phone.

For more information on the FVCC Foundation Scholarship Program, please contact Sue Evans, associate director of the Foundation, at 406-756-3693 or at sevans@fvcc.edu.

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