Paris 1920s dinner supports FVCC scholarships

A special April in Paris 1920s Chef’s Table provides a fun opportunity to support scholarships for students attending Flathead Valley Community College.

Scheduled for Saturday, April 13, the event benefits the college’s Foundation Scholarship Fund, which serves students with the greatest financial needs. With more than 70 percent of students qualifying for some type of financial assistance, the foundation has expanded its fundraising efforts to include this special Chef’s Table.

Chef’s Table events, presented by The Culinary Institute of Montana students and faculty, have attracted a large and devoted following. Friday evening gourmet dinners allow culinary students to complete a first-year internship while showcasing their talents to community members and valley visitors.

As at other Chef’s Table dinners, the culinary arts students prepare, plate and serve the food under the direction of instructor chef Howard Karp. This dinner takes place at 6 p.m. April 13 in the large community room of the Arts and Technology Building on the Kalispell campus.

Patrons are encouraged to wear black tie or period attire. The evening will begin with a cocktail hour with the music of the newly formed Flathead Community College Student Jazz Ensemble under the direction of Sky Thoreson. The Don Caverly Band will play early jazz and the music of Cole Porter during the multi-course meal. 

The French-inspired courses include:

• Traditional baked French onion soup infused with sherry wine and thyme and baked with Gruyère cheese; 

• Black truffles and sea scallops wrapped in puff pastry draped with a rich vanilla bean-saffron cream sauce; 

• Tournedos Rossini;

• Filet mignon and seared foie gras laced with Madeira and black truffle wine sauce served with potatoes beignet dauphine and a bouquet of white asparagus mimosa; 

• Baked Brie and Stilton cheeses, grapes and flat bread; and

• Flaming cherries jubilee, a deep Swiss chocolate cup filled with vanilla bean ice cream and Flathead Valley cherries.

 This affair includes a complimentary champagne toast and a no-host bar. Selected French wines will be available for purchase.

Tickets are limited. They are $150 each and must be purchased in advance either online at www.fvcc.edu/chefstable.html or by calling 765-3632. Groups of 10 or more can make reservations by phone at a discounted rate of $125 per ticket.

For more information on the Foundation Scholarship Program, contact Sue Evans, associate director of the foundation, at 756-3693 or at sevans@fvcc.edu.