THANK YOU CHEFS!

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JENNA ARCIDIACONO Amore Trattoria Italiana, Comstock ParkJenna, a Michigan native, has worked in kitchens from San Francisco to northern Italy. She opened Amore Trattoria Italiana in 2010 to serve homemade, locally sourced authentic Italian comfort food. Awards include: Grand Rapids Magazine Best New Restaurant; Grand Rapids American Culinary Federation Restaurant of the Year; The Grand Rapids Press Chef of the Year.

BRADFORD CURLEE Kellogg Center, East LansingBradford started working in kitchens in his hometown of Chicago when he was 16. He studied at Joliet Junior College and interned at Yellowstone National Park. After working for Lettuce Entertain You, he went on to be executive sous chef at the Shedd Aquarium. In addition to working in the kitchen, he also was able to collect fish on the Shedd’s research boat in the Bahamas. Bradford is now executive chef for the Michigan State University Spartan Signature Catering.

MATTHEW MILLAR The Southerner, SaugatuckWhile in the kitchens of the Journeyman, Rye and the New Holland Brewing Company, Matthew developed personal relationships with the growers and producers of the region. He grew up in Michigan, but with roots in Tennessee, he has a passion for the American south. His new restaurant, The Southerner, celebrates southern food with influence from the north. Among other accolades, Matthew is a two-time James Beard Award semi-finalist for Best Chef: Great Lakes region and also authors the food blog Post Agricultural Acts.

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MATHEW GREEN Reserve Wine & Food, Grand RapidsThough his career aspirations ranged from being a stuntman (at age 10) to studying dramatic scenic design (in college), Matt eventually landed in the kitchen. Although he considers his wife to be his first cooking instructor, it was at Food Dance in Kalamazoo and Journeyman in Fennville, that rooted his cooking in the farms of west Michigan. A graduate of the French Culinary Institute, Matt is trained in the European tradition but with the adventurous palate and omnivorous appetite of a modern, American chef.

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MICHAEL TROMBLEY The Henry Ford, DearbornWith 30 years in the kitchen, Michael has the chops to oversee everything that makes up The Henry Ford’s extensive culinary experience — from daily meals served at the Henry Ford Academy to fine-dining catered events at the Henry Ford Museum. With a focus on fresh, local ingredients and simple, delicious recipes, Michael’s cuisine keeps with the historic persona of The Henry Ford — rooted in the past, but with a modern touch.

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HORS D’OEUVRES

Smoked rainbow trout mousse on crostini – Chef Curlee Beer pairing: Full Circle (Kolsch)

Caraway cracker, rye berry salad, smoked whitefish, sweet dressing – Chef Green Beer pairing: Full Circle (Kolsch)

Whitefish liver mousse, maple and BLiS fish sauce, pickled brussels sprouts – Chef Millar Beer pairing: White Hatter (Belgian White Pale)

Cured lake trout, tomato jam, lemon emulsion – Chef Trombley Beer pairing: White Hatter (Belgian White Pale)

Michigan shrimp, diavola sauce, fried saffron polenta – Chef Arcidiacono Beer pairing: Paleooza (Michigan Pale Ale)

DINNER

Chestnut and mushroom soup, smoked whitefish, walnuts, charred red onions – Chef Millar Beer pairing: Sundog (Amber Ale)

Grilled Michigan shrimp, cabbage, cranberry ginger sauce, crispy wafer – Chef Green Beer pairing: Sundog (Amber Ale)

Smoked trout, squid ink linguine, arugula, pepper flakes, lemon, olive oil – Chef Arcidiacono Beer pairing: White Hatter (Belgian White Pale)

Pecan-crusted rainbow trout, brown butter sage gnocchi, crispy prosciutto, french beans – Chef Curlee Beer pairing: Paleooza (Michigan Pale Ale)

Whitefish, cornmeal crust, sous vide local potatoes, all things carrot – Chef Trombley Beer pairing: Paleooza (Michigan Pale Ale)

DESSERT

Cheesecake

BANQUET MENU

New Holland Brewery Beer Pairings courtesy Taylor Remy. Menu subject to change without notice.