Reserve Your Event Tickets

Chef Eric Ripert Dinner | Friday, November 1, 6 pm | AT 150, 745 Grandview Dr., Kalispell 

Tuna Carpaccio

Foie Gras Crostini

Bahian Seafood Stew 

Grouper, Shrimp, Coconut & Tomato

Yuzu – Crème Fraîche  

Sorbet, Fresh Wasabi

Roast Monkfish 

Sake-Miso Broth, Turnips, Shiitakes

Uni Butter Pasta 

Caviar, Chives

Banana Souffle

A few notes about Chef Eric Ripert:

Eric Ripert is a French native also lived in Andorra as a child. He found his love of cooking close to home and chose to attend culinary school in Perpignan France before moving to Paris to hone his skills. He began his formal career at the renowned La Tour d’Argent before moving to work under Chef Joel Robuchon at Jamin. Chef Jean Louis Palladin at the Watergate Hotel hired Eric as a sous chef before he moved to New York City as sous chef to David Bouley. He was then recruited to Le Bernardin where his career has flourished. He became Executive Chef and part owner earning the New York Times four-star rating at the age of 29 which Le Bernardin has held for over 35 years, the only restaurant to do so. A decade later Le Bernardin was awarded three Michelin stars for excellence in cuisine. In 2011 he opened Aldo Sohm Bar honoring his long time wine director and most recently has opened Blue in Grand Caymen in partnership with Ritz-Carlton Hotels.

Chef Ripert is one of the worlds great chefs with focus on refining technique in fish cookery. His skill has been showcased on countless television shows including Top Chef, A Cook’s Tour, Anthony Bourdain: No Reservations and Anthony Bourdain: Parts Unknown. He debuted Avec Eric on PBS Stations which earned him two Daytime Emmy Awards for Outstanding Culinary Program. Chef Ripert has appeared in numerous cooking shows over the years and published several award winning cookbooks and his memoir “32 yolks From My Mother’s Table to Working the Line” which appeared on The New York Times bestseller list. Chef Ripert has used his fame in many philanthropic endeavors chairing City Harvest a
pioneering food rescue program in New York City as well as hosting Taste and Tribute New York to benefit restore Tibetan-language texts for distribution in the Himalayan region.

Questions? Contact Chef Manda Hudak at mahudak@fvcc.edu or(406) 756-3932.

Chef Daniel Boulud Dinner | Friday, November 15, 6 pm | AT 150, 745 Grandview Dr., Kalispell

Shrimp & Potato Cake 

Goat Cheese, Crème Fraîche 

Paupiettes of Sea Bass

Barolo Sauce 

Poached Plum 

Roquefort, Toasted Hazelnut 

Venison & Pork Ragout Orecchiette

Roasted Chestnuts, Butternut Squash 

Beer – Braised Pork Shank 

Cumin, Quinoa, Winter Squash 

Spiced Chocolate Pots De Crèmes 

Saffron, Candied Orange, Gingerbread Crumble 

A bit about the career of Daniel Boulud:

Chef Daniel Boulud is a legend in the culinary world for many reasons among them not only his technical prowess but the seasonal inspiration of his cooking anchored in his upbringing in Lyon, France and his business acumen.    He started at the top by doing his apprenticeship in Lyn under Chef Gerard Nandron, a two Michelin chef.  Chef Boulud demonstrated his potential as a finalist in the Best Culinary Apprentice in France early on and marked a career in the kitchen of the best chefs in France.  He moved on to work with the revolutionary culinarians George Blanc at his three star La Mère Blanc and Roger Verge at Moulin de Mougins and Michel Guérard at Les Prés d’Eugenie. He worked in award winning hotels and restaurants in Copenhagen before moving to Washington DC and on to New York City.   He became the Executive Chef of Le Régence at the Plaza-Athenée and then Le Cirque earning the New York Times four-star review.   He opened his first restaurant, Daniel, in 1993 going on to open over 30 more award winning businesses around the globe.  He has earned six career James Beard awards among them Best Chef in America, Outstanding Restauranteur, Outstanding Service and 100 Best Wine Restaurants.  Chef Boulud has been awarded the Chef of the Year from The Culinary Institute of America as well as a Doctor of Culinary Arts from Johnson & Wales University.  He also received the prestigious International Eckart Witzigmann Prize for exceptional achievement in the culinary arts and Best Restauranteur in the World by Les Grand Tables du Monde.   La Liset has also awarded Chef Boulud with the Innovation Award.  

As an enthusiastic culinarian and mentor to young chef he began the revered Bocuse d’Or USA to provide training and support for US competitors for the Bocuse d’Or international culinary competition in Lyon, France.  Chef Boulud has authored two books including Daniel, My French Cuisine and Letters to a Young Chef. 

His humanitarian efforts include Sunday Suppers benefiting City meals on-Wheels, Food1st a non-profit foundation created to alleviate food shortages in New York City and perhaps one of his most famous efforts serving sixth grade students from Public School 295 in Brooklyn as his guests at Daniel.

Chef Daniel Boulud is an inspiration as an award winning chef, businessman, author, mentor and humanitarian.  We are inspired to offer a dinner in his honor.  

Questions? Contact Chef Manda Hudak at mahudak@fvcc.edu or(406) 756-3932.

Back by popular demand, let FVCC’s Culinary Institute of Montana take care of baking pies this Thanksgiving. Your trio of pies includes a pumpkin, an apple cranberry with streusel topping and a pecan pie handmade by the culinary program’s students and staff.

All proceeds support student scholarships at FVCC

Pick Up Information

Select your pick up time: Tuesday, Nov. 26 from noon to 5:30 pm or Wednesday, Nov. 27 from 10 am. to noon or 1 pm to 4 pm

Arts & Technology Building Lobby

745 Grandview Dr, Kalispell MT 59901

Questions? Contact Chef Manda Hudak at mahudak@fvcc.edu or(406) 756-3932.

Back by popular demand, let FVCC’s Culinary Institute of Montana take care of baking pies this Thanksgiving. Choose from pumpkin, apple cranberry with streusel topping, and pecan pie — or all three — with tasty pies handmade by the culinary program’s students and staff.

All proceeds support student scholarships at FVCC

Pick Up Information

Select your pick up time: Tuesday, Nov. 26 from noon to 5:30 pm or Wednesday, Nov. 27 from 10 am. to noon or 1 pm to 4 pm

Arts & Technology Building Lobby

745 Grandview Dr, Kalispell MT 59901