Courses XXII Chefs’ Dinner
P lease join us for our annual dinner – Courses XXII Chefs’ Dinner – to benefit student scholarships at HFC on Saturday, Nov. 5, 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.
$30 of your $55 ticket will go directly to student support.
Jeffery Click, CSC, CHE
Instructor, Chef de Cuisine, International Buffets
Joseph Cosenza, MBA, CEC, CHE
Instructor, Chef de Cuisine, Fifty One-O One Restaurant
Eric Gackenbach, MBA, CEC, CHE
Department Chair, ACFEF Program Coordinator
Lauren Wallace, MBA, CHE, DRA, WSA
Instructor, Manager, Fifty-One O One Restaurant
Cocktail hour featuring HFC Quartet | 6:00 p.m - 7:00 p.m.
Courses Dinner begins | 7:00 p.m.
GARDEN CAULIFLOWER BAVAROIS
variations of cauliflower, orange gelee, sorrel
YUKON GOLD POTATO CULURGIONES
black truffle consommé, parmesan tuille
PAUPIETTE OF DOVER SOLE
satsuma Mandarin, saffron, citrus butter
glazed endive, pistachio-date crust, smoked grape beurre rouge
gingerbread spice, chocolate hazelnut, white chocolate sorbet
Coffee and tea service
house made breads
Beer and wine will be available to purchase