Great Lakes ~ Great Chefs Dinner
Friday, November 6, 2015
Thank you for joining us for a great night of food and wine presented by the Great Lakes Culinary Institute and Superior Foods. The evening began with cocktails, champagne, and a raw bar on the Great Lakes Campus catwalk, then moved to Lobdell's Teaching Restaurant for five amazing courses and a spectacular view. Guest chefs included GLCI alumni Chris Hoffman (Towne Plaza) and Jim Morse (The Boathouse) as well as Joseph George (Lochenheath), Dan Flynn (Barrel Back Inn) and Jeff Butzow (Fish Lads).
Proceeds from this event will be used to bring talented chefs and others from the culinary world to the Great Lakes Culinary Institute to teach and work side by side with students.
Lamb Cutlet Crepinette
Choucroute forcemeat, spinach coulis, parmesan,fermented bella puree, concentrated tomato
Roasted Beet Salad
Charred Brussels sprouts, rendered pork belly, red onion, micro greens warm bacon vinaigrette
Harietta Hills Rainbow Trout
Jumbo lump crab, black truffle risotto croquettes, haricot vert, forest mushrooms, fines herb beurre blanc, trout roe
Grilled Kobe Tri Tip
Arugula, Oyster mushroom, Gaufrette Potato, Horseradish, Peppercorn
Beer flight Dessert Sampler
Six different components featuring Northern Michigan autumn themed craft beers
Sparkling wine at reception, Wines paired with courses from appetizer through beef course
Superior Foods Company
Fabiano Brothers and their supplier partners
Palm Bay Imports and Kobrand Corporation
- Date: Friday, November 6
- Time: Cocktails at 6 p.m. (Cocktails, raw bar, and champagne on catwalk), Dinner at 7 p.m. at Lobdell's
- Cost: $95 per person
- Meal: Five courses plus raw bar, wine included
- Chefs: GLCI alumni Chris Hoffman (Towne Plaza) and Jim Morse (The Boathouse) as well as Joseph George (Lochenheath), Dan Flynn (Barrel Back Inn) and Jeff Butzow (Fish Lads).
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The 2014 version of this special annual event was a unique opportunity to observe Great Lakes Culinary Institute students and instructors learning authentic Chinese cooking techniques from Chef Candice Lee. Lee and the students were joined by Chef Harlan “Pete” Peterson, former owner and chef of the legendary Tapawingo restaurant in Ellsworth.