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

Each exclusive evening features a curated menu that celebrates the diverse flavors and traditions of our country’s culinary landscape.

All proceeds from every dinner support the culinary program at FVCC. Tickets go on sale Monday, Jan. 12 at 9 a.m. 

Events are:

● Jan. 30: The South with Non-Alcoholic Beverages – $95

● Feb. 13: Mardi Gras with Wine Pairings – $125

● Feb. 27: New England/Chesapeake Bay with Wine Pairings – $125

● March 6: The American Farmland with Wine Pairings – $125

● March 20: Pacific Coast with Non-Alcoholic Beverages – $95

All dinners include an hors d'oeuvres reception followed by a five-course dinner in the FVCC Arts & Technology Building Instructional Kitchen located at 745 Grandview Drive in Kalispell.

Chef’s Table was created as a course for first year culinary students during their second semester. They 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.

Visit fvcc.edu/culinary to purchase tickets and for more information about FVCC’s culinary program.