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Sat, Jul 29


Traverse City

Wine Dinner with Chef Jim Morse

We are honored to host Chef Morse at our winery on Saturday July 29th.

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Wine Dinner with Chef Jim Morse
Wine Dinner with Chef Jim Morse

Time & Location

Jul 29, 2023, 5:30 PM – 8:30 PM

Traverse City, 9720 S Center Hwy, Traverse City, MI 49684, USA


About the event

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


Hors D’oeuvres

Cucumber & Melon Skewers


Market Vegetable Crudite & Dips

green goddess, baba ganoush


Welcome Cocktail or Mocktail


Hawaiian Kampachi Crudo

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


Riesling Trocken, 2022


Quail & Chicken Roulade

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


Viognier, Barrel Conditioned, 2021


Tart Cherry Gazpacho

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


Block 7 Pinot Noir Rose, 2021


Sous Vide Venison Short Loin

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


Right Bank Bordeaux Blend, 2021


Pasteis de Nata

Portuguese custard tart, vanilla, citrus, cinnamon


Cone Yak Coffee Brandy

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