News
Sep 17, 2012

Italian, Cuban, and Thai Nights Among Lineup for FVCC's Fall Chef's Table Season

Chef’s Table will return for its eighth season September 21 starring nine new Culinary Institute of Montana students and six 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 26, the students will present a Taste of Italy featuring potato torte stuffed with pancetta and caramelized onions; chicken cacciatore, family style penne alla puttanesca, and hot spinach and artichoke dip; and Sicilian pistachio gelato, cherry sorbet, vanilla semifreddo, and pistachio genoise.  Then on November 16, guests will experience a Taste of Cuba featuring empanada de queso with avocado mousse, tostones, and mango mojo sauce; Cuban stuffed Farm to Market pork loin with family style Christians and Moors (rice and black beans) and fresh ceviche with homemade corn chips; and Cuban opera cake.  On December 7, patrons will enjoy a taste of Thailand featuring Thai braised short ribs with plum chutney and rice noodles; deep fried pork spare ribs with sweet chili sauce and green papaya salad with family style hot and sour prawn soup; and lemon ravioli with Thai consommé, basil, and mango.

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 23.  Tickets begin at $39 per person.  The September 28 and October 5 Festival of Flavors dinners and the December 14 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 756-3632.