Chef's Dinner - An Alex Schulte Fundraising Event

CityGrand Rapids
CountyWood (OH3099)
Official Website
Grand Rapids
Wood (OH3099)
Tel 2019-04-28
Categoria Events

Please join us in a celebration of love and community as we raise funds to support our friend Alex Schulte and his family. We will be hosting a 5-course chef dinner created and executed by the best chefs in the West Michigan area to help support and honor our friend. We will have a live fire action station kitchen in the center of the dining experience to build all the courses before your own eyes. You will have the opportunity to see, feel, smell and taste what a chef does to execute works of art under fire. This event will be hosted in the panoramic all glass walled Creston Golden Age event space located on the second floor of Creston Brewery. Seating is limited so please make sure to get your tickets to not miss this event.  Menu One Nantucket Baking Company Fresh Artisan Breads Forest mushroom bone marrow | flight of compound butters: miso, smoked maple, bacon fat Executed by Chef Brian Lussier and Chef Andy Krause   Two “World’s Greatest Salad” Romaine | scallion | bacon | tomato | crouton | Romano | Canlis dressing Executed by Chef Adrian Wilson   Three Tuna Tartare BLiS smoked maple soy | avocado mousse | radish | smoked char roe | micro wasabi greens | pickled mustard seed | house soda cracker   Bluepoint Oyster Two Ways Raw | Meyer lemon | cracked green peppercorn Hot | chives | panko | butter | duck snow Executed by Chef Patrick Conrade and Chef Ian Milosek   Four  Forager’s Dry-Aged Manhattan Striploin Beef tallow forest mushrooms | ramp chimichurri | pressed carrots | crushed butterball potato Executed by Chef Andy Krause   Five Lemon Cream Bar Cranberry compote | orange gel | Bavarian mousse | almond brittle | candied orange | cherry sorbet Alex’s hot foods competition dessert executed by Chef Amanda Miller and Alex’s students from CIM Local Chefs Chef Andy Krause -Entree and Bone Marrow -  Frederik Meijer Gardens & Sculpture Park, Grand Rapids American Culinary Federation Chef Adrian Wilson – Salad Course  – Creston Brewery Chef Patrick Conrade - Seafood Course - Sovengard, Grand Rapids American Culinary Federation Chef Brian Lussier– Nantucket Bakery – Bread course and compound butters  Chef Ian Milosek- Seafod Course - Sovengard Chef Amanda Miller – Dessert course  – Culinary Institute of Michigan & President of the Lakeshore American Culinary Federation  Chef Mick Rickerd – Spectrum Health– Support Chef Chef Roel Smith – Cascade Hills Country Club – Support Chef Chef Alex's CIM Culinary students and Culinary team Chef Shawn Kohlhaas - Culinary Support - Culinary Cultivations, President Grnad Rapids American Culinary Federation, Host of The Local Feed on WYCE All ticket sales are final and no refunds will be issed for any reason.

Your ticket price is a donation to the fund to support Alex and his family. This event is not tax deductable..

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