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Join us for a collaborative dining experience featuring visiting Chef Kay Bonsu of the Killarney Mountain Lodge in Ontario, Canada for the first Chefs Across the Great Lakes dinner of 2018 – Thursday, May 17th.
THE EVENING’S MENU
Five Mushroom Bisque, Wildflower Honey, Rosemary, Chive and White Truffle Crème Fraiche
Confetti of Field Greens, Goat Cheese, Pickled Red Onion, Candied Walnuts, Charred Grapes, White Balsamic Champagne Dressing
(Intermezzo): Sangria Lemonade Ice
Filet mignon, Quail Supreme, Lake Trout, Potato Latke, Roasted Root Vegetables, Hunter Sauce, White Wine Cream
Couer a la Creme ~ Leelanau Cheese Fromage Blanc Whipped with Vanilla, Lemon Zest, and Sugar. Topped with a Cherry Port Sauce.
*Wine pairings from Good Harbor Vineyards
Reservations are required and available by calling 231-256-9971. Price per person $65.00 for dinner and $25.00 for wine pairings.
ALL PROCEEDS TO BENEFIT THE GREAT LAKES CULINARY INSTITUTE
The Great Lakes Culinary Institute is located on Northwestern Michigan College’s Great Lakes Campus. Comprised of four culinary labs including a bakery, introductory and food skills kitchen, an advanced cooking kitchen, a garde manger kitchen, a beverage management outlet and Lobdell’s, a 90-seat training restaurant.
CHEF BONSU & KILLARNEY MOUNTAIN LODGE
Chef Kay Bonsu began his impressive career trajectory as Chef de Partie/Tournant at the renowned 5 star hotel, Chateau Laurier in Ottawa followed by a string of unique opportunities including: Canada’s House of Commons Dining Room, preparing the gourmet, a la carte menu for members of Parliament and Senate and the 2010 Winter Olympics in Vancouver.
For more information about Killarney Mountain Lodge, visit www.killarney.com. Killarney Mountain Lodge, #3 Commissioner Street, Killarney, ON, Canada – or call 1-800-461-1117. Killarney Mountain Lodge, The Sportsman’s Inn and Killarney Bay Inn are sister properties.