×

Heart of Gold Dinner marks 25th year

Ilsa Minor | Daily Press Above, guests of the 25th Annual Heart of Gold Dinner wait to be served their next course.

HARRIS — The 25th Annual Heart of Gold Dinner benefiting the OSF HealthCare Foundation was held Oct. 24. The evening featured a seven-course meal with wine pairings, presented by members of The American Culinary Federation Upper Michigan Chapter. The meal was presented as follows:

Course 1 (Amuse Bouche)

Blue cheese tart – whipped blue cheese with dried fig and balsamic glaze in a fillo tart crust. Wine – Ruffino Organic Proseco, Italy. Chef – Eric M. Juchemich.

Course 2 (Appetizer)

Mezze of spreads – beet, mushroom, and squash spreads, served with crackers and vegetables. Wine – Coppola Chardonnay, Sonoma, Calif. Chef – Alex Palzewicz, Northwoods Test Kitchen.

Course 3 (Salad)

Mixed greens with balsamic roasted grapes, fried goat cheese, papitas and a citrus vinaigrette. Chef – Josh Burns, lead cook of catering at Northern Michigan University.

Course 4 (First Entree)

Smoked chicken thigh, wrapped in collards and served on a bed of wild rice with mushrooms, cherry jus lie, and carrots. Wine – Edna Valley Pinot Noir, Central Coast, Calif. Chef – Alden MacDonald, CEC assistant professor of hospitality leadership at Northern Michigan University.

Course 5 (Sorbet)

Appletini granita – a granita featuring locally-grown apples, lime juice, and cranberry. Chef – Erik Michelin, manager of the Border Grill in Negaunee.

Course 6 (Second Entree)

Picadillo stuffed pork tenderloin, served with three-chile verde, roasted sweet potatoes, caramelized cipollini onions and nopale saute. Wine – Catena Malbec, Argentina. Chef – Derek Estes, CEC executive chef at Northern Michigan University.

Course 7 (Dessert)

Sticky toffee pudding  with cardamom creme anglaise and rum pecan tuile. Wine – Dows Tawny Port, Portugal. Chef – Jessica Lampinen, A La Jess Catering.

The meal was served by Island Resort & Casino employees, OSF St. Francis Hospital & Medical Group employees and friends, and Delta County Chamber Ambassadors. Assisting the chefs were NMU Food Service Operations and Hospitality program students.

Starting at $2.99/week.

Subscribe Today