Release Date: 
Wednesday, October 20, 2021

HFC hosts “Courses XX Chefs’ Dinner”

Event Date: 
Sat, 11/06/2021 - 6:00pm
Location: 
5101 Restaurant, Student Center
Fall-themed graphic that reads: Fall 2021 Courses XX Chefs' Dinner, Saturday November 6, 6 p.m. to benefit student scholarships
HFC is hosting its Courses XX (Courses 20) Chefs’ Dinner on Saturday, Nov. 6, at 6:00 p.m. at Fifty-One O One restaurant.

Screening and Safety Requirements for All Campus Guests

P lease join us for our annual dinner – Courses XX Chefs’ Dinner – to benefit student scholarships at HFC on Saturday, Nov. 6, at 6:00 p.m. in Fifty-One O One, HFC’s student-run restaurant.

Nothing brings us more joy than developing the next generation of Detroit’s great chefs and hospitality professionals. Sharing the experience is at the heart of why we operate our student-run restaurant.

The new look, feel, and menu in the Fifty-One O One Restaurant draws its inspiration from local farms and markets, focusing on exceptional ingredients at the peak of their season. The path from earth to plate remains clear, and the cuisine reflects the complex layers of subtle craft beneath a simple decorative style.

Come as you are, and join us in providing education for the next generation of Detroit’s great chefs and hospitality professionals.

Jeffery Click, CSC, CHE
Instructor, Chef de Cuisine, International Buffets

Joseph Cosenza, CEC, CHE
Instructor, Chef de Cuisine, Fifty One-O One Restaurant

Eric Gackenbach, MBA, CEC, CHE
Department Chair, ACFEF Program Coordinator

Kris Jablonski, CEPC, CHE Instructor, Chef de Patisserie, Baking & Pastry

Lauren Wallace, MBA, CHE, DRA, WSA
Instructor, Manager, Fifty-One O One Restaurant

Dinner Details

Cocktail hour featuring HFC Quartet | 6:00 p.m - 7:00 p.m.
Courses Dinner begins | 7:00 p.m.

HORS D’OEUVRES
Assorted canapés

OLIVE OIL POACHED MAITAKE MUSHROOMS
Roasted chestnuts, pickled cauliflower, pear emulsion

SUNCHOKE AND CELERY ROOT SALAD
Smoked Michigan whitefish, grapes, Marcona almonds, horseradish vinaigrette

PAN ROASTED STRIPED BASS
Artichoke ravioli, barigoule reduction, basil oil

BEEF SHORT RIB WELLINGTON
Foie gras, Swiss chard, port-truffle glace

CARAMELIZED APPLE TART
Michigan Honeycrisp apple, cinnamon, salted caramel

CONFECTIONS
Mignardises

Coffee and tea service, house made breads
Beer and wine will be available to purchase