FVCC Foundation events raise $400,000 for student scholarships

The Flathead Valley Community College Foundation recently wrapped up its 17th annual fall Festival of Flavors raising more than $400,000 to support student scholarships.

This year’s events featured two in-home dinners provided by FVCC’s Culinary Institute of Montana Executive Chef Andy Blanton and culinary students and staff: one at the home of Guin and Kevin Cummings on Echo Lake for a Rhône River Wine Dinner and another at the historic Somers Mansion for a paired wine dinner overlooking Flathead Lake. Both offered students the opportunity to produce a curated dining experience as part of their culinary education.

New fine dining destination Freestone Restaurant hosted FVCC for a special evening prepared by Chef Jeans Matheros who crafted a four-course menu to celebrate the rich bounty of the Flathead Valley. This dinner as well as the two hosted by FVCC’s Culinary Institute of Montana included paired wines for each menu provided by Summit Beverage.

The Grand Wine Tasting, “The Crush,” on Sept. 28 featured nearly 80 different wine tastings through event sponsor Summit Beverage and over 25 small plates to sample from FVCC’s Culinary Institute of Montana as well as local restaurants and caterers. The live auction featured new experience packages including the “Taste of New Orleans” private dinner crafted by Executive Chef Andy Blanton and FVCC’s Culinary Institute of Montana students.

“We are deeply grateful for the incredible support our students receive from our donors and the entire FVCC community,” said FVCC Chief Development Officer Tagen Vine. “Your generosity transforms lives, turning dreams of education into reality and paving the way for successful careers. You are helping to shape the future — future leaders, future businesses, and future members of the community supporting each other.”

FVCC Transformation Scholarship recipient Casey Metayer spoke at the events about her personal experience overcoming addiction, leading her to study addiction counseling at the college to help others and set an example for her daughter. Metayer plans to graduate with her associate degree in the spring and then work locally to support her community. “The funding of a scholarship has been life-changing. The trust that someone else has in me to be successful is empowering and I will do everything I can to make you proud of the investment you’ve made. Thank you — which doesn’t feel like enough for the people who have changed my life so significantly,” said Metayer.

The Transformation Scholarship was created through the FVCC Foundation in 2013 and awards up to $10,000 to each recipient to assist need-based students in achieving their dream of higher education. Approximately 80% of degree-seeking students at FVCC receive financial assistance and the FVCC Foundation awards over $1 million in scholarships each year. A $5,000 donation supports a student for an entire year, while $10,000 provides funding for a full associate degree.

The Grand Wine Tasting was the final event in the year-long series of Festival of Flavors events hosted by the FVCC Foundation.

There are several upcoming activities through FVCC’s Culinary Institute of Montana. Those include modernist dinners on Nov. 1 and Nov. 15 in which culinary students design and serve chef-inspired meals in the FVCC instructional kitchen.

Students will be baking Thanksgiving pies for scholarships. Pie flavors include pumpkin, apple cranberry or pecan, and are available for pickup on Nov. 26 and Nov. 27.

Visit fvcc.edu/foundation to purchase dinner tickets and pies.