Beet carpaccio with horseradish yogurt, candied red onion and watercress served as an amuse-bouche at a Chef's Table dinner series held by Flathead Valley Community College's Culinary Institue of Montana on Friday, Feb. 21. (Casey Kreider/Daily Inter Lake)
Casey Kreider
February 21, 2025
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March 9, 2025 midnight
FVCC Chef's Table dinner delights the palate while providing learning opportunity
Created and prepared by students of Flathead Valley Community College’s Culinary Institute of Montana, each Chef’s Table dinner series features a thoughtfully crafted menu highlighting the diverse culinary traditions of regional American cuisine.