$50 – $100

Chef's Dinner - An Alex Schulte Fundraising Event

Event Information

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Location

Location

Creston Brewery

1504 Plainfield Avenue Northeast

Grand Rapids, MI 49505

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Refund Policy

Refund Policy

No Refunds

Event description

Description

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.

Schedule:

  • 5:00pm - Doors open

  • 6:00pm - Dinner starts / First Course


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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Date and Time

Location

Creston Brewery

1504 Plainfield Avenue Northeast

Grand Rapids, MI 49505

View Map

Refund Policy

No Refunds

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