Wine Dinner with Chef Jim Morse

Chef Jim Morse, CEC, is a 2000 alumni of the Great Lakes Culinary Institute at Northwestern Michigan College. Upon graduation, Jim began working as Sous Chef at The Boathouse Restaurant in Traverse City and became Executive Chef in 2002. Jim then worked as Sous Chef at Siren Hall in Elk Rapids for several years, returning to the helm at The Boathouse in 2013.

Chef Morse began his teaching experience with the Extended Education Program at NMC in 2007. He then taught for several semesters as adjunct faculty beginning in 2010. Chef Morse became full time faculty at GLCI in fall of 2019.

Chef Morse was named GLCI alumni of the year in 2015 and became Certified Executive Chef by the American Culinary Federation in May 2019.

Chef Morse has volunteered his time and creations in support of many community organizations including Food Rescue, Father Fred Foundation and Big Brothers Big Sisters among others. He has successfully competed in several culinary competitions throughout the US and Canada and looks forward to sharing his knowledge and experience with students for years to come.

Jim resides within walking distance of the Great Lakes Campus with his wife Casey and three children, Gwendolyn, Emmylou and James.

• 5:30 welcome | 6:00 1st course/dinner begins
• Ticket Pricing | Members: $125 ~ Non-Members: $145 | Gratuity and tax not included
• Maximum Guest count: 60

Menu

Hors D’oeuvres

Cucumber & Melon Skewers

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Market Vegetable Crudite & Dips

green goddess, baba ganoush

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Welcome Cocktail or Mocktail

Fish

Hawaiian Kampachi Crudo

green chili, scallion, black lime sea salt, coconut milk, curry oil

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Riesling Trocken, 2022

Poultry

Quail & Chicken Roulade

Parisian gnocchi, maitake mushrooms, sugar snap peas, dijon chive cream

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Viognier, Barrel Conditioned, 2021

Intermezzo

Tart Cherry Gazpacho

tomatoes, bell peppers, red onion, sherry vinegar, olive oil, Idyll Gris crostini

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Block 7 Pinot Noir Rose, 2021

Main

Sous Vide Venison Short Loin

coriander and black pepper seared, smoked potato, juniper black plum jus, blistered shishitos, rosemary aioli

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Right Bank Bordeaux Blend, 2021

Dessert

Pasteis de Nata

Portuguese custard tart, vanilla, citrus, cinnamon

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Cone Yak Coffee Brandy