PETOSKEY -- Some of northern Michigan's best chefs will serve up their finest cuisine -- and serve their community as well -- during Chef's Night Out at the Odawa Casino Resort in Petoskey.
The Thursday dinner, featuring local chefs preparing their favorite dishes, will benefit The Manna Project, a Harbor Springs food bank that helps stock the shelves of 34 food pantries in the Emmet, Charlevoix and Antrim county area.
"We are having trouble keeping enough food on the shelves," said Kathy Hart, executive director of The Manna Project that helps feed nearly 30,000 local families each year by distributing surplus food to other local agencies.
"People are having to rethink what a meal is, maybe a couple of granola bars and a juice will have to do for lunch," said Hart, noting that the recent economic downturn has made support of community pantries more critical than ever.
"We want to be a good neighbor to our community and support such a worthy local charity," said Marty Van De Car, community development manager of the Odawa Casino Resort who sponsors the evening that he hopes will become an annual event.
"We know that The Manna Project serves a real need in our community and our staff was more that ready to get behind the project," said Van De Car who recruited Rob Sargent, head chef of Odawa's Sage Restaurant, to bring other local chefs on board.
Sargent assembled a team of culinary masters including Mark Neill, executive chef at Walloon Lake Country Club in Petoskey, who will serve Rabbit and Shitake Ravioli finished with Jus Lie and Truffle Infused Extra Virgin Olive Oil.
Other courses include Crispy Lobster Cake with Apple and Endive Slaw by Sargent, Duck Pate and Foie Gras Mousse by Dan Flynn, executive chef of Bay Harbor Yacht Club, Cedar Cured Arctic Char with Whiskey Carrot Riceless Risotto by Joe George, executive chef of Kent Country Club in Grand Rapids, and Stuffed Roasted Veal Loin with Fennel, Porcini Mushrooms and Parslied Celery Root Potato Puree by Ray Kusmack, executive chef of Tapawingo in Ellsworth.
The Sage culinary team, including sous chef Bill Lyons and pastry chef Meghan Wruk, will prepare assorted canapes featuring a Ginger Peach Gazpacho Shooter, Tomato Relish and Goat Cheese Gougere and Roasted Chicken Tostada as well as Chicken "Noodle" Soup with Poached Chicken and Toasted Orzo and Limoncello Sorbet and Cranberry Florentine.
A Suite Trio of Caramelized Peach Crisp, Lemon Grass and Lavender Creme Brulee and Decadent Hazelnut Truffle will be prepared by Barbie Papi of the Bay Harbor Golf Club.
"This gives each of the chefs a chance to really showcase what they can do, something that they wouldn't be able to put on their everyday menu," said Sargent, noting that each course will include a wine pairing by Pram Archarya, sommelier of Esperance in Charlevoix.
Proceeds from the dinner will purchase bulk foods, with help from the Sysco Corporation, that can be repackaged and distributed by The Manna Project.
Tickets prices are a tax-deductible donation of $200 per person or $375 per couple and are available at Sage and the Quill Box located inside the Odawa Casino Resort. For more information, call (231) 439-6100.
Sage Restaurant's head chef, Ray Sargent, shared this favorite recipe:
Mushroom Crostini
5 T. butter (Brown)
1 1/2 cups Portabella caps (gilled and diced 1/2 inch)
1 1/2 cups Shitake caps (Julienne 1/2 inch)
1 1/2 cups Oyster mushrooms (Julienne 1/2 inch)
10 roasted garlic cloves
3/4 cup Sherry, Madeira or Marsala
1 cup heavy cream
2 t. chopped fresh thyme leaves
1/4 cup Parmesan cheese
1 T. chiffonade Basil (cut into long, thin strips)
To taste salt, pepper and Tabasco
In a large saute pan on medium heat melt the butter and cook until light brown and nutty. Add the Portabellas, Shitake and Oyster mushrooms cook until golden brown. Next add the roasted garlic. Continue cooking for a minute. Deglaze with the sherry wine off of the heat source. Reduce by half then add the heavy cream and thyme. Continue to reduce until the cream thickens to coat a spoon. Finish with the Parmesan cheese and basil adjust the seasoning to taste. Makes 8 servings
Grilled Crostini
1 loaf Focaccia bread (1 inch slices) or any shape desired
1 T. olive oil
1 garlic clove
To taste salt and pepper
Heat your grill or grill pan to medium heat. Brush the Focaccia slices with olive oil and season with salt and pepper. Place bread on the grill and toast both sides until lightly charred but not burnt. Once each side is grilled rub with the garlic clove, serve with the Mushroom Crostini
Print this story
E-mail this story
