News
Sep 18, 2015

FVCC’s Chef’s Table Returns October 9

Culinary Freshman Class
The freshman class of The Culinary Institute of Montana at FVCC present Chef’s Table this fall. Pictured from right to left are Janice LaPierre, Ann Ward, Jody Kraft, Kaylie Johnston, Rebecca Gesel, Eric Emge, Sebastian Buendia, Cole Garza, Yang Zhang, Christian Perbil, Louis Bertino and Curt Zygmond.

This fall, members of the community and guests to area will have five opportunities to experience fine dining while supporting the students of The Culinary Institute of Montana at Flathead Valley Community College as they complete their first-year internships. Chef’s Table, presented by the college’s culinary arts interns and senior sous chef students, will return October 9 at FVCC.

 

Patrons who attend Chef’s Table enjoy light hors d’oeuvres followed by a four-to-five course dinner. The meals are comprised of an amuse-bouche, appetizer, main course and featured dessert accompanied by homemade cookies and chocolate-dipped strawberries. The students are responsible for the entire presentation including the food preparation, plating and service.

 

This season, the program will feature two new themed dinners. On November 6, the students will serve up southern cuisine, comprised of Bourbon lamb shank ragu with manchego grits; Creole turtle soup; crawfish, chicken and andouille sausage jambalaya; great Gulf shrimp and grits, fried alligator with remoulade sauce and southern-style vegetables; and sourdough beignets with mascarpone cream and bananas foster ice cream.

 

On November 20, guests will enjoy Indian cuisine, featuring bharlele kolumbi (herb-stuffed shrimp); vibrant chicken with spiced tomato sauce and coconut rice; home-smoked rack of Colorado lamb with lamb jus, apricot walnut couscous and blue cheese lamb tikki; and coco mango lassi entremet with cardamom, rosewater and pistachio kulfi.

 

Patrons are invited inside the 3,224-square-foot instructional kitchen in the college’s Arts & Technology building where dinner is prepared and served. During the event, world-trained Executive 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.

 

All dinners will begin at 6 p.m. Tickets start at $45 per person. The December 4 winemaker dinner will include wine pairings with each course and an additional cheese course.

 

Reservations are required, and tickets must be purchased in advance. To view menus and purchase tickets, visit www.fvcc.edu/chefstable or call 756-3632.