1920's April in Paris Dinner Headlines FVCC Chef's Table Spring Season
Dinner to benefit students with financial needs
The Culinary Institute of Montana’s Chef’s Table will return for its ninth season February 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 including the food and beverage preparation, plating, and service.
Patrons 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 season, the program will introduce three new themed dinners featuring dishes from around the world. On March 8, the students will present a Taste of Russia featuring salmon roe and smoked salmon gravlax with buckwheat blini and red onion crème fraîche; roast loin of pork with apple stuffing and liver bacon varenyky with family style braised barley and vegetables; and torte ptichye moloko with gooseberry jam. Then on March 15, guests will experience a Taste of Ireland featuring cheddar colcannon torte; lamb shanks braised in stout with parsnip cakes with family style Irish macaroni and cheese; and Irish whiskey cake with brown bread ice cream. On May 3, patrons will enjoy a Taste of North Africa featuring curried trout with coconut chili sauce; braised lamb tagine with apricots and honey and family style jban briouates with cilantro; and chocolate rum cake with cinnamon whipped cream and coconut ice cream.
New this season, Chef’s Table will offer a vegetarian themed night on April 12. Guests will enjoy white beans with lemon, fennel and avocado; crunchy pappardelle with button mushrooms and broccolini; and flourless almond chocolate cake and strawberry coulis.
The highlight of the season will be the special presentation of the 1920s April in Paris 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 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 Quartet. The French-themed 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: black angus 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, a no-host bar, and selected French wines will be available for purchase. 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 February 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 or by calling 756-3632.