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<p>Detail of the amuse-bouche course, a pencil green asparagus terrine, designed to awaken the palette. (Brenda Ahearn/Daily Inter Lake)</p>

<p>Detail of the amuse-bouche course, a pencil green asparagus terrine, designed to awaken the palette. (Brenda Ahearn/Daily Inter Lake)</p>

April 27, 2013

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College cooks try vegetarian experiment at Chef's Table
April 27, 2013 10 p.m.

College cooks try vegetarian experiment at Chef's Table

For the first time since its inception in 2009, the Chef’s Table program at Flathead Valley Community College created a four-course vegetarian dinner.