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BEGIN:VEVENT
DTSTART:20240424T000000Z
DTEND:20240424T030000Z
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SUMMARY:Rising Star Chef Series at The Lodge at Whitefish Lake
DESCRIPTION:Join us in the Boat Club Dining Room as our Rising Star Culinary Interns present an artfully prepared 5-course wine pairing experience.\n\nStudent chefs from the renowned Johnson & Wales University will be leading the Boat Club culinary team in this delectable dining event.\n\nA respected global leader in culinary education\, Johnson & Wales prepares aspiring culinary artists for success. Based in Providence\, Rhode Island\, notable JWU alumni include Emeril Lagasse\, Tyler Florence\, Michelle Bernstein\, Graham Elliot\, Chris Santos\, & Michele Ragussis to name just a few. The Lodge at Whitefish Lake is proud to partner with a new generation of rising culinary stars.\n\nDining Menu\n\nCourse 1\n\nMini Bao Buns | candied pork belly\, pickled vegetable\, cilantro\, fresno chili\n\n\nCourse 2\n\nYuzu Endive Salad | baby endive\, miner's lettuce\, poached pear\, crushed hazelnuts*\, yuzu miso vinaigrette\n\n\nCourse 3\n\nMushroom "Ravioli" Dumpling | soy mushroom duxelles\, edamame chili oil\n\n\nIntermezzo\n\nShiso Melon Granita | shaved ice\, mint\, candied kaffir lime leaves\n\n\nCourse 4\n\nPho Braised Osso Bucco | white bean miso pur e\, charred baby bok choy\, bok choy peanut* cilantro pesto\, fried rice noodle\, black sesame\n\n\nCourse 5\n\nPurple Carrot Cake | ube ice cream\, oreo\, honey marshmallow\, salted caramel tuile\n\n\n*contains nuts\n\n\nSeating is limited & reservations are required. $120 per person includes tax & gratuity. Call 406.863.4022
X-ALT-DESC;FMTTYPE=text/html:<p>Join us in the Boat Club Dining Room as our Rising Star Culinary Interns present an artfully prepared 5-course wine pairing experience.</p>\n\n<p>Student chefs from the renowned Johnson &amp\; Wales University will be leading the Boat Club culinary team in this delectable dining event.</p>\n\n<p>A respected global leader in culinary education\, Johnson &amp\; Wales prepares aspiring culinary artists for success. Based in Providence\, Rhode Island\, notable JWU alumni include Emeril Lagasse\, Tyler Florence\, Michelle Bernstein\, Graham Elliot\, Chris Santos\, &amp\; Michele Ragussis to name just a few. The Lodge at Whitefish Lake is proud to partner with a new generation of rising culinary stars.</p>\n\n<p>Dining Menu</p>\n\n<p>Course 1</p>\n\n<p>Mini Bao Buns |&nbsp\;candied pork belly\, pickled vegetable\, cilantro\, fresno chili</p>\n\n<hr />\n<p>Course 2</p>\n\n<p>Yuzu Endive Salad |&nbsp\;baby endive\, miner&rsquo\;s lettuce\, poached pear\, crushed hazelnuts*\, yuzu miso vinaigrette</p>\n\n<hr />\n<p>Course 3</p>\n\n<p>Mushroom &ldquo\;Ravioli&rdquo\; Dumpling |&nbsp\;soy mushroom duxelles\, edamame chili oil</p>\n\n<hr />\n<p>Intermezzo</p>\n\n<p>Shiso Melon Granita |&nbsp\;shaved ice\, mint\, candied kaffir lime leaves</p>\n\n<hr />\n<p>Course 4</p>\n\n<p>Pho Braised Osso Bucco |&nbsp\;white bean miso pur&eacute\;e\, charred baby bok choy\, bok choy peanut* cilantro pesto\, fried rice noodle\, black sesame</p>\n\n<hr />\n<p>Course 5</p>\n\n<p>Purple Carrot Cake |&nbsp\;ube ice cream\, oreo\, honey marshmallow\, salted caramel tuile</p>\n\n<hr />\n<p><em>*contains nuts</em></p>\n\n<hr />\n<p>Seating is limited &amp\; reservations are required. $120 per person includes tax &amp\; gratuity. Call 406.863.4022</p>\n
LOCATION:The Boat Club in The Lodge at Whitefish Lake 1380 Wisconsin Ave Whitefish
UID:e.148.68929
SEQUENCE:3
DTSTAMP:20260509T004230Z
URL:https://business.whitefishchamber.org/events/details/rising-star-chef-series-at-the-lodge-at-whitefish-lake-04-23-2024-68929
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