Sep 12, 2013

FVCC Chef's Table Features New Exciting Themes This Fall

Chef’s Table will return for its tenth season September 13 bringing new excitement to its fall menu.  Starring nine new students and four senior sous chef students enrolled at The Culinary Institute of Montana at Flathead Valley Community College, the program involves the professional chef students completing their first-year internships as they deliver first-class cuisine, service and entertainment to Flathead Valley patrons 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.

This season, the program will introduce four new themed dinners featuring dishes from around the world.  On October 25, the students will present Caribbean Night featuring red snapper ceviche; conch fritters with green papaya salad; pan-seared grouper with tropical fruit salsa, jerk chicken, coconut rice and fried plantains; and guava and manchego phyllo pouches with passion fruit.  Then on November 8, guests will experience Korean Night featuring spicy whelk salad; hoisin-glazed baby back spare ribs; pan-fried kurobuta pork chop, sautéed eggplant and spicy buckwheat noodles; and steamed yuzu souffles with macerated mixed berries.  On November 22, patrons will enjoy Mexican Night featuring tortilla soup; sopes with huitlacoche,;chicken mole with frijoles, arroz rojo and Mexican street corn; and trilogy of leche – vanilla Bean leche flan, leche frita and tres leches cake.

Additionally, on October 11, students will present Oktoberfest.  Special beer pairings from Tamarack Brewing Company will be served with this dinner featuring stuffed mushrooms with spinach; German goulash soup; loin of pork with prune stuffing, braised red cabbage, brussels sprouts, herb spaetzle and riesling applesauce; and sweet cheese dumplings, crème anglaise and stewed fruit.

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.

Chef’s Table will take place every Friday night throughout the spring semester excluding November 29.  Tickets begin at $39 per person.  The September 20 and 27 Festival of Flavors dinners and the December 6 winemaker dinner include wine pairings with each course and an additional cheese course.  Menus can be viewed online at

Reservations are required, and tickets must be purchased in advance.  All ticket sales are final.  Tickets are available for purchase on or by calling 756-3632.