Chef’s Table: New England & Chesapeake Bay – SOLD OUT

Staged in the kitchen, enjoy the sights, aromas and flavors of a five-course dinner featuring dishes inspired by the New England and Chesapeake Bay region while watching students hone their skills in front of an audience. Featuring wine pairings, this dinner is $145/person and begins at 6pm downstairs in the FVCC Arts & Technology Building Instructional Kitchen.

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About Chef’s Table
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.

This Chef’s Table dinner has reached its capacity. Please contact the Foundation Office at foundation@fvcc.edu or call 406-756-3632 to be added to the waiting list.