Taste the flavors of America with FVCC’s Chef’s Table

Experience regional American cuisine at Chef’s Table, dinner series created by Flathead Valley Community College’s Culinary Institute of Montana students.  

Each evening features a curated menu that celebrates the diverse flavors and traditions of America's culinary landscape. Dates and dinner themes are as follows: Feb. 14 is Taste of the South with wine pairings; Feb. 21 is New England and Chesapeake Bay Cuisine with wine pairings; Feb. 28 is Louisiana Mardi Gras Feast with wine pairings; March 14 is California Asian Pacific with non-alcoholic beverages and March 21 is Pacific Northwest with wine pairings. 

Dinners begin at 6 p.m. and will be held in the community college’s Arts and Technology building, downstairs in the Instructional Kitchen.  

Chef’s Table was created as a course for first-year culinary students during their second semester. Students learn the five elements of development of American regional cuisines including Indigenous foods and traditions, the cultural diversity and attitudes of our first and second settlers, geographic effects and economic vitality.  

Tickets are $145 with the exception of March 14, which costs $95. 

Tickets go on sale at 9 a.m. Jan. 29 and may be purchased online at at fvcc.edu/culinary. All proceeds from the dinners support the college’s culinary program.