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Sparkly
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Mirror, mirror.
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Big bucks, no whammies
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2012 Chef's Challenge menu
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In this corner, chef Rob Sargent and his crew from Odawa Casino
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Chef Steven Simpson and the team from the International Culinary School in Novi getting ready
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Chef Robb White, Dean of the Culinary Institute of Michigan, Ruth Mossok Johnston and Chef Nathan Mileski of NMU
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Course #1: Hoisin Glazed Duck Confit on Toasted Brioche
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International Culinary School unveils ingredients including saskatoons, dried lavender, chanterelles, leeks, ramps, Lake Superior whitefish, lamb livers & Michigan duck.
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Course #2: Michigan farmers salad with crisp Michigan apples, dried cranberries, grated truffle jack cheese and candied walnuts with Sleeping Bear Farms thistle honey vinaigrette
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Team one gets down to business working on a six to eight course meal. Biggest challenge? The lamb liver.
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Course #3: mushroom dusted pork tenderloin topped with morel brandies cream and served with green beans noisette and thyme roasted fingerling potatos
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The Odawa Casino team gets a look at the ingredients.
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Hard at work.
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Chef Matthew Millar of Reserve GR
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First course for the chefs: Fennel salad with raspberry chutney
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Laura from Absolute Michigan wins for knowing the first soda pop. Do you know it?
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Odawa team heating it up
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Chef Chris Kibit of Northern Michigan University (the culinary coordinator) says he's impressed by how calm the teams are.
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Chef Angus Campbell of Grand Rapids Community College says Michigan is growing so amazingly as a culinary location.
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Team two's offering
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Scott says that Boyne is all about Michigan and their amazing beer & wine selection backs that up!
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Fried yellow tomatoes with lamb liver with apple/blueberry/raspberry chutney
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Michelle Bomarito moved to Michigan because she believes in blossoming where you're planted. She teaches about the benefits of whole foods.
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The two teams await the results. And the winner is...
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The International Culinary Schools from Novi team!
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Mike Hurchick program director of Chalkenge Mountain says All the money raised here goes right to the program and lets foodies learn about a program that does amazing things for families. More at http://cmski.org
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Great Motown sounds at the after party.
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Boyne's fountain