Spring 2026 Courses XXIX Chefs’ Dinner honors Chef Richard Teeple
Purchase tickets here
Please purchase tickets in advance. Seating is limited.
The HFC Culinary Arts and Hospitality Management program announces its Spring 2026 Courses XXIX Chefs’ Dinner, a semi-annual event that showcases the extraordinary talents of our culinary arts students and faculty. This year’s dinner honors retired faculty member, Chef Richard Teeple.
Please join us at Fifty-One O One, HFC’s acclaimed student-run restaurant, on Saturday, April 18, at 6:00 p.m. The restaurant is in the John McDonald Student and Culinary Arts Center (Building M on the main campus).
Guests will enjoy a multi-course dining experience prepared by HFC’s talented culinary arts students under the guidance of expert faculty and professional chefs. The evening will begin with a cocktail reception at 6:00 p.m., followed by the first dinner course at 6:30 p.m.
Get your tickets today
This culinary extravaganza will feature exquisite cuisine and entertainment in support of the HFC Hospitality Scholarship Fund. Tickets are $65 per person, and $40 of the ticket price is tax-deductible. Seats for this exclusive event are limited, so please purchase tickets soon. Purchase online or at the restaurant during open hours.
Dinner details
Specialties that will be served at the Spring 2026 Courses XXIX Chefs’ Dinner:
- Hors D’oeuvres: Assorted canapés
- Duck Confit Terrine: Dried cherry mostarda, pickled kohlrabi-honeycrisp apple salad, pistachio, Cumberland sauce
- Roasted Lamb Saddle: Braised lamb shank, English pea purée, rosemary lamb jus
- Wild Mushroom Consommé: Herb gnocchi, spring vegetables, chive oil
- Sole Paupiette: Shellfish mousseline, white asparagus, chervil, champagne beurre blanc, caviar
- Strawberry and Vanilla Bean Mousse: Compressed rhubarb, coconut dacquoise, white chocolate feuilletine crunch, lime gel, coconut chamomile sorbet
- Fruit Sorbet
As part of the dining experience:
- Coffee, tea, and soft drinks will be available.
- House-made bread will be served.
- Beer, wine, and cocktails will be available for purchase by guests ages 21 and older with a valid photo ID.
Honoring Chef Richard Teeple, MA, CCE, CEC
What makes the Spring 2026 Courses XXIX Chefs’ Dinner even more special is we will proudly honor retired HFC culinary arts instructor Chef Richard Teeple, who has recently been inducted into the Michigan Chefs Hall of Fame by the Michigan Chefs de Cuisine Association.
Teeple’s decades of dedication as an educator, mentor, and pioneer in ice carving – including founding Michigan’s first ice carving club – have had a lasting impact on the culinary arts community. His commitment to service through Michigan Chefs Against Hunger further reflects his passion for giving back.
“The Courses XXIX Chefs’ Dinner highlights the exceptional training and hands-on experience our students receive at HFC. We are proud to celebrate Chef Richard Teeple, whose contributions to culinary arts education and mentorship have left a lasting legacy on our program at the College," said HFC culinary arts instructor and Fifty-One O One maître d'hôtel Lauren Wallace.
Free parking
Please park in the Campus Safety lot (near Building N on the main campus). An overflow lot is available nearby.
About HFC’s Culinary Arts and Hospitality Management
The HFC Culinary Arts and Hospitality Management program is renowned for its hands-on training and commitment to excellence. Students gain real-world experience in the College’s acclaimed Fifty-One O One restaurant, preparing them for successful careers in the hospitality industry.
About Fifty-One O One
Fifty-One O One offers a unique dining experience in which HFC culinary arts students showcase their skills under the close supervision of our professional chefs and staff. The restaurant is open to the public during the academic year, serving lunch and dinner on select days. We look forward to serving you. For current hours and menus, please visit hfcc.edu/5101.
For questions or more information about the Spring 2026 Courses XXIX Chefs’ Dinner, call 313-206-5101.