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
Location
Tickets
$100/each
View full event here