Holiday Dinner on December 13

• Menu: Five-course traditional holiday meal:

Butler Passed Hors d'oeuvres

BUTTER POACHED SCALLOPS AND LOBSTER

Meyer Lemon, Fennel Pollen, Buttternut Squash,

Leek Ash, Black Winter Truffles

OVEN ROASTED DUCK

Persimmon-Roast Pecan Gravy, Cornbread Dressing, String Beans

INTERMEZZO

RACK OF LAMB

Lavendar-Mustard Seed Crust

Sauce Dalise

Potato Gratin, Brussel Sprouts

EGG NOG CRÈME BRÛLÉE

Peppermint Chantilly

• Specialty Wine Pairings: Included.
• Pricing: $250 per person.
• Tickets: Seating is limited and tickets must be purchased in advance. 
• Contact for Purchase: FVCC Foundation at foundation@fvcc.edu or 406-756-3632.

Thanksgiving Pies For Scholarships - Sales are Closed

• Pies Available: Pumpkin, apple cranberry with streusel topping, and pecan.
• Ordering: Pies must be pre-ordered.
• Pricing: $35 each or $95 for the trio.
• Pickup Dates:
  • Tuesday, Nov. 26: 12 PM - 5:30 PM
  • Wednesday, Nov. 27: 10 AM - 12 PM and 12 PM - 4 PM
• Location: Arts & Technology Building lobby, Kalispell.
• Purpose: Proceeds support student scholarships.

Modernist Dinners with Chefs Eric Ripert and Daniel Boulud - Sold Out

• Event: Students will design a dinner inspired by the innovative styles of Chefs Ripert and Boulud.
• Menu: Five-course menu invoking the essence of the designated chef. 
• Specialty Wine Pairings: Included.
• Pricing: $145 per person.
• Tickets:  Are sold out. Add yourself to the waitlist under the Get Tickets tab. 
• Experience: Enjoy an intimate evening in the FVCC kitchen, featuring student-created dishes and wine pairings.

These events are a fantastic way to support students while enjoying an exquisite culinary experience!