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<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>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>

April 18, 2014

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Night in Morocco
April 18, 2014 9 p.m.

Night in Morocco

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