Root & Rye: Culinary students show off skills with restaurant

Erin Abbott puts slices of Hanson Farms marinated lamb on three Mary's Shepherd sandwiches as she and fellow seniors in FVCC's Culinary Institute prepare an order at Root & Rye, the students' capstone lunch restaurant project on Friday, April 18. (Casey Kreider/Daily Inter Lake)
Casey Kreider

Tytus Brown places beet root crackers into cups of Palouse Beluga Lentil Soup as he and fellow seniors in FVCC's Culinary Institute prepare an order at Root & Rye, the students' capstone lunch restaurant project on Friday, April 18. (Casey Kreider/Daily Inter Lake)
Casey Kreider

Erin Abbott places pickled carrot slices on a Gold Mi sandwich as she and fellow seniors in FVCC's Culinary Institute prepare an order at Root & Rye, the students' capstone lunch restaurant project on Friday, April 18. (Casey Kreider/Daily Inter Lake)
Casey Kreider

Max Malcomson slices a loaf of fresh bread in a bread slicer for lunch service at Root & Rye, the senior capstone project for Flatead Valley Community College's Culinary Institute students on Friday, April 18. (Casey Kreider/Daily Inter Lake)
Casey Kreider

Chayse Hartley prepares two "It's Spring!" Salads as he and fellow seniors in FVCC's Culinary Institute prepare an order at Root & Rye, the students' capstone lunch restaurant project on Friday, April 18. (Casey Kreider/Daily Inter Lake)
Casey Kreider

Andy Blanton, Executive Chef of Flathead Valley Community College's Culinary Institute, prepares sandwiches with senior students Erin Abbott, center, and Zephy Hanson at Root & Rye, the students' capstone project lunch restaurant on Friday, April 18. (Casey Kreider/Daily Inter Lake)
Casey Kreider

Two "It's Spring!" Salads featuring FVCC Campus Farm arugula, spinach, marinated kale, feta, sunflower seeds, carrot and northwest cherry vinaigrette at Root & Rye on Friday, April 18. (Casey Kreider/Daily Inter Lake)
Casey Kreider

| April 27, 2025 12:00 AM

Highlighting Montana flavors with a focus on fresh and regional produce, culinary students at Flathead Valley Community College are serving lunch at Root & Rye.

The artisan sandwich and soup pop-up restaurant is open through May 2. Patrons can expect innovative sandwiches, soups, salads, desserts and beverages.

Second-year culinary students complete their studies with a capstone class, culminating in a pop-up restaurant as their final project. This experience allows them to blend culinary skills with every aspect of operating a food business, making it a key milestone in their education.

Root & Rye is open 10:30 a.m.-1:30 p.m. for lunch Wednesday-Friday at FVCC’s Arts & Technology building. Guests can visit the instructional kitchen downstairs to order and eat on-site or pick up for takeout.

For any questions, call 406-250-0893. Visit fvcc.edu/culinary to learn more about FVCC’s Culinary Institute of Montana.