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3^rd ANNUAL CHEFS CHALLENGE
April 24-25, 2010 ▪ Boyne Mountain Resort

ITINERARY

Saturday, April 24

9am - 9pm      Culinary, Tourism and Services Exhibits

9am – 5:30pm Food, Wine and Wellness Seminars

11am - 2pm    Chefs Challenge Tasting: 13 Michigan Chef teams compete for advancement to the evening’s Iron Chef Cook-Off – one North + one South; tickets are 4/$15 and 8/$25 and available at the door

6pm – 9pm      Iron Chef Cook-Off and Dinner: Tasting winners battle it out and a grand dinner is prepared by Chef Jeff Minkwic of Boyne Mountain; tickets are $100 and advance purchase is highly recommended as space is limited.

Sunday, April 25

12pm - 2pm    High School Culinary Cook-Off on the Stein Eriksen’s Patio; Michigan student teams compete for People’s Choice Award during this barbeque-themed tasting event; tickets are 6/$10 and available at the event

SATURDAY EVENT DETAILS

9am – 9pm, Exhibits: Located in the Boyne Mountain Civic Center, you’re sure to discover interesting culinary products (most made in Michigan!), representatives from regional travel destinations, consumer product and service information and much more.  Admission is FREE.  Click here for list of exhibitors.

9am – 5:30pm, Seminars: Taking place in the Civic Center rooms noted below, these fun and informative sessions are entirely free, open to all ages and pre-registration is not required.  Click here for presenter information.   

11am – 2pm, Chefs Challenge Tasting: Featuring creations by 13 Michigan Chef Teams plus spirited beverages from the region’s favorite wineries, breweries and distilleries, this is a ‘don’t miss’ portion of the weekend agenda.  The tastes are promised to be irresistible as Chef Teams from Northern Michigan battle compete against Chef Teams from Southern Michigan.  Celebrity Judges choose one overall winning team from the North and one team from the South to compete during the evening’s Iron Chef Cook-Off and Dinner.  A People’s Choice Award is also presented to one team from each region and your vote is sure to count!  The Tasting takes place in the Matterhorn Ballroom in the Civic Center.  Tickets are 8 for $25 (initial minimum purchase) and may be purchased at the event.  Additional tickets are available in quantities of 4 for $15 and 8 for $25.

6pm – 9pm, Iron Chef Cook-Off and Dinner: This very exciting evening is a culmination of the Chefs Challenge event and the single Chef Team from Northern Michigan battling it out against a Chef Team from Southern Michigan is the highlight of the night!  Michelle Bommarito of Food Network fame joins as the evening’s emcee and entertains with stories of her professional and personal adventures as well as those of the competing Chefs.  A four-course dinner, prepared by Chef Jeff Minkwic of Boyne Mountain Resort, complements the excitement and is expected to be among the most unforgettable “tastes” of the weekend.  Tickets are $100 each and advance purchase is highly recommended as space is limited.  If available, tickets may be purchased during the afternoon’s Chefs Challenge Tasting.  To purchase, please call Challenge Mountain at (231)582-1186 or email cmski@challengemtn.org.   

SUNDAY EVENT DETAILS

12pm – 2pm, Michigan High School Culinary Team Cook-Off: With high hopes for a sunny spring day, this event takes place on the Stein Eriksen’s Patio.  Many Michigan high school culinary teams compete for People’s Choice Awards during this barbeque-themed tasting event and again, your vote is sure to count.  Tickets are 6 for $10 and are available at the event.  Click here for list of competing high school teams. 

Additional appearances include Darla Evans, founder of Challenge Mountain who is flying in from her home in Alaska and Robert Towne, Challenge Mountain Board President, plus a moving tribute to Chefs Challenge founder, Joe Breidenstein and a personalized video message from Governor Jennifer Granholm.

Please contact Challenge Mountain if you have any questions, a reply will be happily provided.  The email address is cmski@challengemtn.org and phone number is (231)582-1186.

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