Culinary students at Flathead Valley Community College are launching a pop-up restaurant called Root & Rye, focused on local ingredients and flavors. The restaurant will be open every Wednesday, Thursday, and Friday from April 16 to May 2, serving innovative sandwiches, soups, salads, desserts, and beverages made with fresh, regional produce. The menu highlights Montana’s rich flavors and includes options like the “Messy Conrad” sloppy joe with elk meat and the “Forager” with grilled mushrooms on house-made bread. The restaurant also offers soups like potato leek and carrot ginger, as well as salads and scratch-made desserts. This project is part of the Culinary Institute of Montana’s curriculum, allowing students to gain real-world experience in operating a food business. Root & Rye is open for lunch at FVCC’s Arts & Technology building, with options for dine-in or takeout. The pop-up restaurant project showcases the students’ culinary skills and business knowledge gained throughout their studies at FVCC.
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