HFC hosts “Courses XX Chefs’ Dinner”
Screening and Safety Requirements for All Campus Guests
- When arriving to the 5101 restaurant, please park in the Campus Safety lot.
- Please remember to follow all required screening and safety measures to be on campus, which currently include screening forms and face coverings.
- You will find our required health screening form for visitors here.
- For more information and current HFC campus policies, visit the HFC coronavirus safety information page.
- For directions to 5101 Restaurant, please visit our Campus Map. The Restaurant is in Building M on the East side of campus.
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