Sat, Jul 29|
Wine Dinner with Chef Jim Morse
We are honored to host Chef Morse at our winery on Saturday July 29th.
Time & Location
Jul 29, 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
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
Wine Dinner with Chef MorseFrom $125.00 to $145.00Sold Out
- $125.00Tax: +$7.50 Tax+$3.31 service fee
- $145.00Tax: +$8.70 Tax+$3.84 service fee
This event is sold out