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Event Details

Celebrate Michigan Wine Month, support our local culinary scene and foster an up and coming chef in one fun evening! The beautiful bay views at Lobdell's Teaching Restaurant will be the setting for this fantastic strolling wine and food affair. Your ticket includes tastings of 6 inspired small plates and 12 locally renowned wines.


  • This is a culinary challenge for current Great Lakes Culinary Institute students to provide them:
    • Local and regional exposure
    • Real world experience
    • Increased knowledge of local wines
    • Insight and guidance from professional chefs
  • Participating students will develop a small plate that will pair with a style of wine, such as unoaked Chardonnay or dry rosé.
  • The public chose the 6 finalists/small plates via voting polls on social media.
  • The finalists will present their small plates paired with local wine from Black Star Farms and Bowers Harbor Vineyards the night of the event.
  • A panel of local chefs will judge the finalists and choose a winner that evening.
  • The winner will be awarded a $1000 scholarship and will present their small plate at two popular wine and food events.

Voting has ended. Congratulations to all that will move on to the final challenge! Below are the 6 finalists and their dishes!

ROBIN DANA, MISSION FIG-POSSIBLE - Whipped Brie, drunk toasted black mission figs, Bedazzled fig foam, aged balsamic reduction with a toasted crostini and micro greens, with dry sparkling wine.

ALEK ZUBRICKAS, GLAZED SCALLOPS - Seared honey-thyme glazed scallop with a zesty peach chutney and savory toasted almonds, with unoaked Chardonnay.

CeERICA CHRISS, SUCCULENT SOUTHERN SHRIMP & GRITS - Creamy goat cheese grits topped with grilled Cajun shrimp, finished with a fresh ginger infused pomegranate reduction, chives and lemon zest, with a dry rosé .

MARIA LEGGETT, SMOKED DUCK BREAST & CREAMY LIVER MOUSSE - With pickled mustard seeds and rhubarb on a buckwheat cracker garnished with micro greens, with Pinot Noir.

VICKI MERCHBERGER, ROASTED EGGPLANT - Stuffed with a porcini mushroom filling, herbed chèvre, on top of tomato sauce, and garnished with chiffonade basil, with a bold red blend.

ASHLEY HOCKIN, ASIAN INSPIRED PULLED PORK TACOS - Slow roasted pork marinated in a savory Asian sauce, topped with a pickled slaw of cabbage, carrots, radishes and serrano peppers. Garnished with cilantro, green onions, and a sriracha aioli, with Late Harvest Riesling

Sponsored by Traverse City Tourism, Black Star Farms, Bowers Harbor Vineyards and Boathouse Restaurant

Venue Information

715 E Front St
Traverse City, MI 49686
(231) 955-1080
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Organizer Information

Black Star Farms Suttons Bay

10844 Revold Rd.
Suttons Bay, MI 49682
(231) 944-1270

More Events

Black Star Farms Suttons Bay
(231) 944-1287
[email protected]

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