The graduating class of Flathead Valley Community College’s Culinary Institute of Montana is hosting Mediterranean fair with its pop-up restaurant, Mezze!, on campus.
Beginning Wednesday, April 8, the restaurant will open 10:45 a.m. to 1:45 p.m. for lunch every Wednesday, Thursday and Friday through April 24. Located on the FVCC campus in the Arts & Technology Building, everyone is invited to the instructional kitchen downstairs to order and enjoy on-site or pick up and take out.
Second-year culinary students complete their studies with a capstone class, culminating in a pop-up restaurant as their final project. This experience allows them to blend culinary skills with every aspect of operating a food business, making it a key milestone in their education. From choosing the cuisine and restaurant name to developing a business plan and marketing materials, the project showcases the knowledge they’ve gained throughout their FVCC culinary studies.
This year’s concept, “Small World, Big Flavor,” draws inspiration from Mediterranean cuisine, highlighting bold, fresh flavors and a variety of shareable dishes.
The menu features a selection of mezedes, or small starter bites, including baba ganoush, hummus, leek and feta borek, lamb and beef kofta, and chickpea falafel. Guests can also choose the Mezze Picnic, a sampler with dips, borek and a choice of kofta or falafel.
As for mains, the menu includes house-made soft pita wraps such as the gyro with roasted lamb and beef, a spiced chicken shawarma, and a falafel wrap, each served with fresh vegetables and signature sauces.
Soup and salad options include Greek salad, herbaceous tabbouleh, lemony chicken and rice avgolemono, and a hearty lentil fakes soup.
For the complete dining experience, finish off lunch with a home-made dessert like baklava, chocolate coffee mousse or a piece of orange olive oil cake.
For any questions, call 406-405-9818. Visit fvcc.edu/culinary for the full menu and to learn more about FVCC’s Culinary Institute of Montana.
The orange olive oil cake is a bright and velvety citrus and almond cake baked with extra virgin olive oil. (Courtesy photo)
The Greek salad is a bold and refreshing salad with fresh veggies, chickpeas and feta. (Courtesy photo)
The Kofta is herbaceous lamb and beef Lebanese meatballs served with tzatziki and sumac onions. (Courtesy photo)
The Baklava is flaky phyllo dough layered with walnuts, pistachios and a honey cinnamon syrup. (Courtesy photo)
Dining and Cooking