The festival is sponsored by the Flathead Valley Community College Foundation in support of scholarships and grants for deserving students. The week long event includes private chef’s tables, wine and beer tastings, and food workshops located around the Flathead Valley.
As with her successful bi-weekly Chef’s Tables held each summer, Kathleen’s dinner for 12 will feature mostly organic, local provender and be paired with a selection of wines. The dinner is $125 per person with $75 tax deductible. To make reservations, call 756-3632 or visit www.fvcc.edu/festival.html.
A Taste of Provence
Fromage avec de la confiture de figues
Cambozola baked with gooseberry preserves and served with meringue walnuts and Mediterranean flatbread
Lavendar Poche Salade d’artichauts
Petite French purple artichokes poached in lavender served with grilled golden beets,
heirloom tomatoes and lavender infused champagne balsamic dressing
Pour: (suggest a Roussillon)
Alouette aux Figues et Noisettes
Armagnac roasted young quail stuffed with figs and hazelnuts
Tartelette au fromage de chèvre et poire
Pear & Goat Cheese Tart