Faculty Chef Joel Boone and Culinary Students to Participate in Seven Courses of Gold Event

Seven of the region’s most amazing chefs, including Kalamazoo Valley Community College’s, Joel Boone, will be a part of the American Culinary Federation of Kalamazoo/Battle Creek’s Seven Course of Gold dinner on Sunday, Nov 10.

All proceeds from the event will benefit the organization’s scholarship and educational program. “We are so pleased to be able to support students who are actively pursuing a career in the culinary arts. This is one way we can help students achieve their goals,” said local federation President, Eric Gillish.

“November 10 will be an amazing night. Each local celebrity chef will be paired with a local grower who will provide locally sourced vegetables, meats, cheeses and greens. Plus each course will be paired with a creative cocktail from Green Door Distillery Spirits,” according to Chef Joel Boone.

The event will begin at 5 p.m. at Kitchen 600, in downtown Kalamazoo, part of the Millennium Restaurant Group. Tickets are $100 and are available at https://www.facebook.com/events/569068977172368/.

Chef Boone, the first full-time faculty members hired in 2015 for Kalamazoo Valley’s Culinary Arts program and the faculty advisor for the college’s student Food Club will lead the team preparing the third course for the Nov. 10 event. “This is a great opportunity for our student chefs,” Boone said. “Students will have the opportunity to see firsthand the synergy between local growers and the kitchen and they’ll have the opportunity to work directly with potential employers.”

The salad that they will prepare will be created from greens grown at the college’s Food Innovation Center and will include a dressing made with honey from the bees who populate the apiary there.

Seven Courses of Gold Menu
1st Course - Amuse Bouche
Chef Matt Askleson of One Well Brewing
Beef Heart Pastrami with Kohlrabi Kraut

2nd Course - Soup
Chef Steve Deal and Calhoun Area Career Center culinary students
Comparison of Autumn Flavors - Chipotle Sweet Potato Soup and Cauliflower
Roasted Garlic Soup, with Green Apple Poblano Slaw, Beluga Lentil Ragout, Quail Carnitas and Cumin Scented Pepitas

3rd Course - Salad
Chef Joel Boone and Kalamazoo Valley Community College culinary arts program students and the college’s Food Innovation Center ValleyHUB
Confit butternut squash salad with fall spices, campari poached pears, lavender goat cheese, and a hazelnut honey vinaigrette

4th Course - Duck Entree
Chef James Allen and Cary Allen of 600 Kitchen & Bar
Oleavanti olive oil Duck with pumpkin mole

5th Course - Seafood Entree
Chef Jason McClellan of Bronson Hospital
Sustainable fish, broth, and veggies

6th Course - Lamb Entree
Chef Joe Hitson of Bravo! and Crisp Country Acres
Roasted Rack of Lamb with truffle sea salt risotto, popcorn shoots, micro cilantro, ice buds, roasted radish, baby beets, Brussel sprouts, beef bone broth

7th Course - Dessert
Chef Noel Corwin of Gorilla Gourmet & Catering and DeLeo Farms
Tasting of Local Apples prepared roasted, frozen, and poached Surprise Course
Chef Aaron Chew, Chef Kristen Dogan and Culinary Arts Students from Van Buren and Branch Area CTE Programs

Pairings include: Green Door Distillery - Rye Whiskey, Aquavit, Gin, Vodka, Mint Julep Slush & More

For more information about Kalamazoo Valley Community College’s Culinary Arts program visit www.kvcc.edu/programs.