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
April 18, 2025
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April 27, 2025 midnight
Root & Rye: Culinary students show off skills with restaurant
The artisan sandwich and soup pop-up restaurant is open through May 2. Patrons can expect innovative sandwiches, soups, salads, desserts and beverages.