The Colorado Moutain College Culinary Institute together with Keystone Resort will host a six-course “culinary experience” on Thursday featuring Keystone’s finest cuisine and hand-selected wines.

The sold-out event, in which student apprentices will be working alongside top chefs, will be held at the Keystone Ranch as a fundraiser for the culinary institute’s endowment.

The partnership between the college and the resort has helped culinary students gain practical in-kitchen experience and theoretical knowledge.

Hosted by Keystone Ranch executive chef Jason Kassib and general manager Ron Wolfe and Kevin Clarke, director of culinary arts for the school, the dinner will feature special wine pairings by Claude Robbins, a master of wine arts from the International Wine Guild.

“I’ve known Claude for five years and thought it would be great having him to elevate the level of the dinner,” Clarke said.

Guests will be greeted with champagne upon arrival and will enjoy haute cuisine such as American sturgeon caviar and smoked duck sausage.

Those attending the black tie-optional event, which sold out on Monday, have paid $175, with $125 going to endow a culinary arts scholarship at CMC.