News
Jan 22, 2016

Tickets on Sale Now for FVCC Chef’s Table Spring Events

Chef's Table

The students of The Culinary Institute of Montana at Flathead Valley Community College (FVCC) will present several Chef’s Table events this spring in the FVCC instructional kitchen. Now in its eighth year, this unique program allows guests to experience exceptional fine dining while supporting culinary arts students as they complete their first-year internships. Patrons will enjoy light hors d’oeuvres and a three-course meal prepared, plated and served by culinary arts interns.

Tickets are still available for the February 5, February 12, March 11, April 7 and May 6 Chef’s Table events. The May 6 winemaker dinner will include wine pairings with each course.

Following dinner, patrons of the February 12 Chef’s Table will be treated to a reserved seat at that night’s production of Strange Snow, a three-person play in the FVCC Theatre featuring local professional actors Rebecca and Nick Spears. Dinner will include champagne-baked oysters, braised leeks and truffle cream; Maine lobster crepes, carrot ginger emulsion and pea shoots; Wagyu beef Oscar, fingerling potatoes, asparagus, and Alaskan king crab legs with béarnaise; and dark and white napoleons, raspberries, mocha sauce and espresso beans. Wine will be served during this special Chef’s Table event.

All Chef’s Table events begin at 6 p.m. except the February 12 dinner theatre event which will begin at 5:30 p.m. Menus are available online. Reservations are required, and patrons are encouraged to purchase tickets early due to limited seating. Tickets begin at $45 per person and can be purchased at www.fvcc.edu/chefstable or by calling (406) 756-3632.