Seven Courses of Gold

About this Event

All proceeds benefit the American Culinary Federation of Kalamazoo/ Battle Creek Scholarship and Educational Program

Seven Courses of Gold Menu

※All courses will be paired with a Green Door Distillery Spirits

1st Course - Amuse Bouche

Chef Matt Askleson of One Well BrewingBeef Heart Pastrami with Kohlrabi Kraut

2nd Course - Soup

Chef Steve Deal & CACC Culinary Student & Green Door DistilleryComparison of Autumn Flavors - Chipotle Sweet Potato Soup and Cauliflower Roasted Garlic Soup, with Green Apple Poblano Slaw, Beluga Lentil Ragout, Quail Carnitas, and Cumin Scented Pepitas

3rd Course - Salad

Chef Joel Boone & KVCC students & KVCC's Food Innovation CenterButternut Squash & Cheese Campari soaked

4th Course - Duck Entree

Chef James Allen & Cary Allen of 600 Kitchen & Bar & Oleavanti olive oilDuck with pumpkin mole

5th Course - Seafood Entree

Chef Jason McClellan of Bronson HospitalSustainable fish, broth, and veggies

6th Course - Lamb Entree

Chef Joe Hitson of Bravo! & Crisp Country AcresRoasted Rack of Lamb with truffle sea salt risotto, popcorn shoots, micro cilantro, ice buds, roasted radish, baby beets, brussels sprouts, beef bone broth

7th Course - Dessert

Chef Noel Corwin of Gorilla Gourmet & Catering & DeLeo FarmsTasting of Local Apples prepared roasted, frozen, and poached

Surprise Course

Chef Aaron Chew, Chef Kristen Dogan & Culinary Arts Students from Van Buren and Branch Area CTE Programs

※Pairings include: Green Door Distillery - Rye Whiskey, Aquavit, Gin, Vodka, Mint Julip Slush & More

Date And Time

Sun, November 10, 2019

5:00 PM – 9:00 PM EST


600 Restaurant & Bar



View full event here