Hero image

Great Lakes ~ Great Chefs Dinner

Friday, November 11, 2016

Join us for a great night of food and wine presented by the Great Lakes Culinary Institute and Superior Foods. The evening begins with sparkling wine and a raw bar on the Great Lakes Campus catwalk, then moves to Lobdell's: A Teaching Restaurant for five amazing courses and a spectacular view. Guest chefs working in collaboration with GLCI students include Travis Murdock (Superior Foods), Nick Battista, Joe George (LochenHeath), Jason McClellan (Bronson Hospital Systems), James Bloomfield (Alliance), and DJ Flynn (Stafford's Hospitality).

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.


  • Appetizer (pork): Nick Battista* – Traverse City
  • Soup or Salad (beef): Joe George – LochenHeath, Williamsburg
  • Fish Course: Jason McClellan* – Bronson Hospital Systems, Kalamazoo
  • Entree (lamb): James Bloomfield* – Alliance, Traverse City
  • Dessert: DJ Flynn – Stafford's Hospitality, Petoskey

Majority of food is underwritten by Superior Foods

* Denotes Great Lakes Culinary Institute graduate

Seating is limited. Call (231) 995-1021 for more information.

Event Details

  • Date: Friday, November 11
  • Time: Reception 6 p.m. (Sparkling wine and raw bar on catwalk); Dinner 7 p.m. (Five courses in Lobdell's: A Teaching Restaurant)
  • Location: Great Lakes Culinary Institute on NMC’s Great Lakes Campus (715 E Front Street, Traverse City)
  • Cost: $95 per person
  • Meal: Five courses plus raw bar, wine included
  • Chefs: GLCI alumni Nick Battista, Jason McClellan (Bronson Hospital Systems), and James Bloomfield (Alliance), as well as Joe George (LochenHeath) and DJ Flynn (Stafford's Hospitality)

Can't Wait For The Next Culinary Event?

Sign up for the culinary newsletter to be notified of upcoming events. Sign up »

2014 photo gallery »

Salmon Dinner

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.

Section Navigation Academic Programs
up arrowscroll bardown arrow