Modernist Dinner: Powerhouse Urban Chefs

This very special dinner series, produced by second year students of The Culinary Institute of Montana at FVCC, celebrates chefs whose style, substance and influence are shaping American cuisine. Each dinner features different chef inspired menus. Our students study these chefs, write and cost a menu and then present this dinner in their honor to the public.

*Please note: Because students are writing their own menus as part of the curriculum, those menus are not posted until a week before each dinner.

Student menu inspired by these three powerhouse urban chefs from Chicago and New York City:

Marcus Samuelsson

• Chef Samuelsson is an internationally acclaimed chef who is exploring his life experience through food. Born in Ethiopia and reared in Sweden, Marcus has opened restaurants around the world from New York City, Canada, Scandinavia and the Caribbean, each demonstrating his curiosity about the world of food. His awards include Iron Chef, Best Chef New York City as well as the James Beard Award for Outstanding Personality for his No Passport Required television series.

Grant Achatz

• Chef Achatz is a leader in the world of progressive cuisine and molecular gastronomy. He is a graduate of The Culinary Institute of America who worked and apprenticed with the best chef in the world, Ferran Adria, at the famed El Bulli before leading the kitchen at Thomas Keller’s The French Laundry in Yountville California. He earned the prestigious Michelin Three Star rating at his innovative restaurant Alinea. He overcame a devastating cancer diagnosis and has become a tremendous example of excellence and overcoming adversity.

Daniel Humm

• A native of Switzerland, Daniel Humm was recognized early in his career as the “culinary discovery of Switzerland 2022” earning his first Michelin star. He came to America to head the kitchens of the boutique San Francisco Hotel and Campton Place before moving to New York City to head the kitchen at Eleven Madison Park where he earned Three Michelin Stars before opening Nomad. He is known for his impeccable execution and technique. Chef Humm is now refocusing his efforts in plant-based cuisine.

GRILLED LOBSTER
Grapefruit Salsa
CHEF MARCUS SAMUELSSON

PUSHED FOIE GRAS
Sauternes, Pear, Chervil
CHEF GRANT ACHATZ

CURRY SORBETTO
Fresh Lime
CHEF MARCUS SAMUELSSON

ROASTED BEEF
Parsnips, Woodland Mushrooms
CHEF DANIEL HUMM

CHOCOLATE TART
Hazelnuts, Caramel
CHEF DANIEL HUMM