Michigan’s version of the hugely popular TV Show “Iron Chef” comes to Boyne Mountain on April 29-30 as Chef's Challenge benefits Boyne’s Challenge Mountain, the nation’s only non-profit providing adaptive winter recreation to physically and mentally challenged children and adults.
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| See the chefs compete, then taste their handiwork (Chef's Challenge photo) |
The fun includes three chef competitions, seminars, cooking demonstrations, culinary exhibits, and best of all, ticketed sampling opportunities both days.
The Challenge is designed to showcase Michigan foods, chefs and other products, all to benefit activities that take place at Challenge Mountain, located only a few miles from Boyne’s base. The adaptive sports include downhill skiing, snowboarding and snowshoeing.
Teams of chefs will compete to create Michigan-based entrees and pair them with Michigan beers, wines or spirits, all in the hope of ultimately earning a spot in the Iron chef cook-off between winning chefs.
The event starts at 6 p.m. Friday in Boyne Mountain’s snowflake Lounge with a “meet and greet” featuring high school culinary students competing in the “Chefs In Training” competition. Each $10 entry includes two beverage tickets and hors d’oeuvres and entertainment.
Tastings take place on Saturday, April 30 from 11 a.m. to 2 p.m. at Boyne’s Civic Center, and the $25 entry includes eight tickets good towards food and beverage samples. Additional tickets are four for $15 or eight for $25.
That evening’s Iron Chef Cook-Off and Dinner begins at 6 p.m. Tickets are $75 and include a four-course dinner prepared by Boyne Mountain Chef Jeff Minkwic and includes two drink tickets, during which diners watch the final cook-off competition. Seats for the competition dinner are limited, so reserve yours by calling Challenge Mountain at 231-582-1186, or purchase them online at www.chefs-challenge.com.
Also on Saturday, celebrity judges and other special guests will lead a series of free seminars Saturday from 9 a.m. to 4:30 p.m.Speakers include:
- Grant Woods of Out of the Woods Maple Products in Rapid City, presenting an overview of maple syrup production, and cooking with maple products.
- Ed Brehm, Boyne Country Provisions Wine Emporium of Boyne City, explores Michigan-made cab franc wine. The talk includes tastings of at least three.
- Foodie and canning expert Tim Young from Food For Thought home canning, presents a look at the current revival of home canning taking place throughout the country, and at look at latest products and techniques.
- Learn Great Foods looks at the last 20 years of food in American and how to sort through the advertising buzzwords, from “organic,” and “naturally grown,” to use of corn-based packaging, all directed at improving your own personal food knowledge.
- Jon Wojtowicz of Bellaire’s Shorts Brewing, will guide you to a look at “beer 101,” including making small-batch, craft beers, with sample tastings.
- Ruth Mossok, creator of the popular blog Feed Me Heartfully, speaks on making homemade Ricotta cheese, including recipes.
- Eri Nittolor, executive chef of Traverse City's The Boathouse Restaurant, will introduce you to a variety of different natural sea salts from around the world.
Chefs Challenge also includes culinary exhibits, and a cocktail reception before the dinner program.
In addition to the events, special lodging rates are available at Boyne Mountain Resort, at $67 per night in the Clock Tower Lodge, or $118 per night in the luxurious Mountain Grand Lodge and Spa. For reservations, all 800-GO-BOYNE (462-6963), or visit www.boyne.com.
Chef's Challenge began in 2008 and in 2010 alone, raised more than $12,000 to support Challenge Mountain’s adaptive recreation programs.
To learn more about Challenge Mountain’s program, visit www.cmski.com.
