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Night in Morocco

<p>Detail of the dish Basteeya, a sweet and savory chicken pot pie with saffron and spice braised chicken, cinnamon-sugar toasted almonds perfumed with orange blossom water, eggs scrambled in braising liquid, layered inside a flaky pastry shell topped with powdered sugar. at the Flathead Valley Community College spring fundraiser "Casablanca the Dinner" on Saturday, April 12, in Kalispell. (Brenda Ahearn/Daily Inter Lake)</p>

<p>Flathead Valley Community College President Dr. Jane A. Karas share a laugh with a friend at the Flathead Valley Community College spring fundraiser "Casablanca the Dinner" on Saturday, April 12, in Kalispell. "This event was a step back in time," said Karas."Our guests were transported to the World War II era where they enjoyed the grandeurs of French and Moroccan locale, cuisine and music."Our culinary arts students gained invaluable industry experience preparing and serving the five-course fare. We are so thankful for all who attended to support our c…

<p>Carol Bibler and others gather in the foyer prior to the Flathead Valley Community College spring fundraiser "Casablanca the Dinner" on Saturday, April 12, in Kalispell. One hundred and fourteen people attended this year's dinner. This is the third annual spring dinner. Past events featured a Titanic theme and an April in Paris theme last year. (Brenda Ahearn/Daily Inter Lake)</p>

<p>Culinary Arts student Jonathon Hartig made a selection of breads for the Flathead Valley Community College spring fundraiser "Casablanca the Dinner" on Saturday, April 12, in Kalispell. The breads were a Classic Moroccan Round, a Black Olive, Red Onion and Walnut bread, and a Layered Berber Flatbread. "Bread making has become my main responsibility at both Chefs table and the special events," said Hartig. "Baking bread has been a passion of mine since I was young. My grandfather was from Italy and taught us how to bake breads when we were growing up,...it's a…

<p>Culinary Arts student Alex Hanson adds a finishing touch to a tray of appetizers at the Flathead Valley Community College spring fundraiser "Casablanca the Dinner" on Saturday, April 12, in Kalispell. The Bites to Begin included: Grilled Kefta with Cilantro dressing and grapes, Spinach Rolls with Caper-Pine Nut sauce, Crostini with grated almonds, fresh cheese, and tomato jam, and Berbere-cured chiken liver mousse. (Brenda Ahearn/Daily Inter Lake)</p>

<p>Couples take to the dance floor following the Moroccan-themed feast at the Flathead Valley Community College spring fundraiser "Casablanca the Dinner" on Saturday, April 12, in Kalispell. Live music for the event was provided by Erica von Kleist with the Gringos Del Soul Trio. (Brenda Ahearn/Daily Inter Lake)</p>

<p>The Large Community Meeting Room in the Arts and Technology Building at Flathead Valley Community College was filled with 114 people people at the spring fundraiser "Casablanca the Dinner" on Saturday, April 12, in Kalispell. The evening began with a Moroccan-themed buffet in the center of the room called: The Dance of the Seven Salads. It included "The Bird that Flew Away" Chickpea Salad, Eggplant Zaalouk, Braised Artichokes and Cipollini Onions with Cumin broth, Marinated Olives, Roasted Peppers with Preserved Lemons, Garlic Confit, Squid and Napa Cabbage, Thai-…

<p>Culinary Arts students Michelle Hicks, left to right, Michaella Irlbeck and Caliin Briney pose beneath the Rick's Cafe sign at the Flathead Valley Community College spring fundraiser "Casablanca the Dinner" on Saturday, April 12, in Kalispell. (Brenda Ahearn/Daily Inter Lake)</p>

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by Brenda Ahearn/Daily Inter Lake
| April 18, 2014 9:00 PM

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&lt;p&gt;Flathead Valley Community College President Dr. Jane A. Karas share a laugh with a friend at the Flathead Valley Community College spring fundraiser &quot;Casablanca the Dinner&quot; on Saturday, April 12, in Kalispell. &quot;This event was a step back in time,&quot; said Karas.&quot;Our guests were transported to the World War II era where they enjoyed the grandeurs of French and Moroccan locale, cuisine and music.&quot;Our culinary arts students gained invaluable industry experience preparing and serving the five-course fare. We are so thankful for all who attended to support our culinary arts and student scholarship programs. This support makes college possible for many of our students.&quot; (Brenda Ahearn/Daily Inter Lake)&lt;/p&gt;

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&lt;p&gt;Carol Bibler and others gather in the foyer prior to the Flathead Valley Community College spring fundraiser &quot;Casablanca the Dinner&quot; on Saturday, April 12, in Kalispell. One hundred and fourteen people attended this year's dinner. This is the third annual spring dinner. Past events featured a Titanic theme and an April in Paris theme last year. (Brenda Ahearn/Daily Inter Lake)&lt;/p&gt;

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&lt;p&gt;Culinary Arts student Jonathon Hartig made a selection of breads for the Flathead Valley Community College spring fundraiser &quot;Casablanca the Dinner&quot; on Saturday, April 12, in Kalispell. The breads were a Classic Moroccan Round, a Black Olive, Red Onion and Walnut bread, and a Layered Berber Flatbread. &quot;Bread making has become my main responsibility at both Chefs table and the special events,&quot; said Hartig. &quot;Baking bread has been a passion of mine since I was young. My grandfather was from Italy and taught us how to bake breads when we were growing up,...it's always been a very calming process for me and seems to connect me back to my heritage.&quot; (Brenda Ahearn/Daily Inter Lake)&lt;/p&gt;

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&lt;p&gt;Culinary Arts student Alex Hanson adds a finishing touch to a tray of appetizers at the Flathead Valley Community College spring fundraiser &quot;Casablanca the Dinner&quot; on Saturday, April 12, in Kalispell. The Bites to Begin included: Grilled Kefta with Cilantro dressing and grapes, Spinach Rolls with Caper-Pine Nut sauce, Crostini with grated almonds, fresh cheese, and tomato jam, and Berbere-cured chiken liver mousse. (Brenda Ahearn/Daily Inter Lake)&lt;/p&gt;

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&lt;p&gt;Couples take to the dance floor following the Moroccan-themed feast at the Flathead Valley Community College spring fundraiser &quot;Casablanca the Dinner&quot; on Saturday, April 12, in Kalispell. Live music for the event was provided by Erica von Kleist with the Gringos Del Soul Trio. (Brenda Ahearn/Daily Inter Lake)&lt;/p&gt;

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&lt;p&gt;The Large Community Meeting Room in the Arts and Technology Building at Flathead Valley Community College was filled with 114 people people at the spring fundraiser &quot;Casablanca the Dinner&quot; on Saturday, April 12, in Kalispell. The evening began with a Moroccan-themed buffet in the center of the room called: The Dance of the Seven Salads. It included &quot;The Bird that Flew Away&quot; Chickpea Salad, Eggplant Zaalouk, Braised Artichokes and Cipollini Onions with Cumin broth, Marinated Olives, Roasted Peppers with Preserved Lemons, Garlic Confit, Squid and Napa Cabbage, Thai-Style Harissa Sauce and Fresh Tomato and Capers. (Brenda Ahearn/Daily Inter Lake)&lt;/p&gt;

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&lt;p&gt;Culinary Arts students Michelle Hicks, left to right, Michaella Irlbeck and Caliin Briney pose beneath the Rick's Cafe sign at the Flathead Valley Community College spring fundraiser &quot;Casablanca the Dinner&quot; on Saturday, April 12, in Kalispell. (Brenda Ahearn/Daily Inter Lake)&lt;/p&gt;

Flathead Valley Community College culinary arts students provided a lavish banquet for the college’s spring fundraiser ‘Casablanca, the DInner’ on April 12.