In medieval Europe, when royalty entertained a small group of intimate friends, it was often done in the kitchen while the chef de maison prepared the meal.  The guests not only watched and marveled at the chef’s skills, but were often free to ask questions and learn the chef’s trade secrets.  FVCC’s first year culinary student interns relive this medieval European tradition through A Chef’s Table under the direction of Chef Howard Karp.

Through this unique program, Flathead Valley residents can indulge in a fine dining experience while supporting first-year culinary arts students as they complete their internships.  Patrons will enjoy light hors d’oeuvres and a three-course meal prepared by culinary arts interns.  The meals will take place each Friday through the end of the fall semester.  Seating will be limited, and reservations are required.  Tickets can be purchased online or by calling 756-3632.  For more information, contact Chef Howard Karp at 756-3862.

 

All dinners begin at 6:00 p.m. in the Culinary Arts teaching kitchen.

In order to accommodate you, reservations must be made by 5:00 p.m. on Wednesday prior to the dinner you wish to attend.

Dietary needs can be accommodated. Please notify us at the time of booking or no later than Wednesday at 5:00 p.m. prior to your dinner.

 

View the Chef’s Table Spring 2013 Menus

February 1 - $39 SOLD OUT

February 15 – Winemaker Valentine’s Day Dinner - $89 SOLD OUT

February 22 - $39 SOLD OUT

March 1 - $39 SOLD OUT

March 8 – Russian Night - $59 SOLD OUT

March 15 – Irish Night - $69 SOLD OUT

March 22 - $39 SOLD OUT

March 29 - $39 SOLD OUT

April 13 – Special Fundraiser - $150 SOLD OUT

April 19 – Vegetarian Night SOLD OUT

April 26 - $39 SOLD OUT

May 3 – North African Night - $59 SOLD OUT

May 10 – Winemaker Dinner SOLD OUT