News
Sep 12, 2011

FVCC Chef's Table Opens Sixth Season Friday

Chef’s Table will return for its sixth season September 16 starring six new Flathead Valley Community College culinary arts students and five senior sous chef students who will deliver first-rate 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.

This season, the program will introduce three new themed dinners featuring dishes from around the world.  On October 14, the students will present a Taste of Hawaii, featuring crab and shrimp stuffed shiitake mushrooms, Ka’u macnut-crusted roast loin of pork and steamed mahi mahi lau lau and coconut bread pudding.  Then on November 4, guests will experience a Taste of Japan featuring a family-style sushi platter, grilled chicken with wasabi pepper sauce and Hayashi stew and Nobu Now hazelnut cake with caramel ice cream.  On December 2, patrons will enjoy Spanish Night featuring chicken and pork stuffed San Esteban Canelones, braised Cornish hens, Paella Velenciana with chicken, shellfish and chorizo sausage and leche frita with black fruit coulis.

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 25.  Tickets begin at $39 per person.  The September 30 and October 7 Festival of Flavors dinners and the December 16 winemaker dinner 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 on www.fvcc.edu/chefstable.html  or by calling 756-3963