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Online Ticket Sales Have Ended
If you still need to purchase tickets, please visit Sweet Spot at 336 W. Clay Avenue
Cheers and Chocolate is an event pairing sweet and savory culinary delights with fine wines and beers at the state-of-the-art Culinary Institute of Michigan, located in downtown Muskegon, Michigan. Proceeds will support domestic and sexual violence services as well as services to homeless and runaway youth and youth at risk of becoming homeless at Every Woman’s Place/Webster House Youth Services. Services are offered in Muskegon, Newaygo, Oceana and North Ottawa Counties.
The event date is Saturday, March 5, 2011 from 5:00 - 8:00 PM with a VIP Seminar on Pairing Foods with Drinks from 4:00 PM - 5:00 PM.
In addition to featuring pairings of wine and food, there will be pairings of beer and sausages, non alcoholic drinks and food, and pastries with sparklings.
This year, the student chefs will focus on local and organic foods as well as the incredible chocolates, desserts and hors d’oeuvres created by culinary students at CIM under the direction of Chef Robb White, Dean of Culinary Arts and Hospitality Program and Chef Luis Amado, Culinary Instructor and award winning pastry chef. Chef instructors will host seminars throughout the evening.
The cost for guests is $50 and includes wine and beer tasting, chocolates, hors d’oeuvres and a commemorative wine glass with the Cheers and Chocolate logo.
IF YOU GO
What: Cheers and Chocolate, which benefits Every Woman’s Place/Webster House Youth Services.
When: 5:00 PM -8:00 PM. Saturday, March 5th, with a VIP Seminar from 4:00 PM - 5:00 PM.
Where: Culinary Institute of Michigan, downtown Muskegon.
Admission: Tickets are $50, available at Sweet Spot (Culinary Institute), at Every Woman’s Place, and online via PayPal (see link above.)
Information: 759-7909.
It is recommended that you buy your tickets in advance. Last year tickets were sold out prior to the event.
Tickets are available at Every Woman's Place and Sweet Spot, Culinary Institute of Michigan. Cost is $25 per person.
Sponsored by
Saturday March 5, 2011
Culinary Institute of Michigan
Time: 4:00 – 5:00 pm
(Please arrive promptly)
Guest may choose one of the following seminars:
Cooking En Papillote with Chef Robb White
Guests will learn to cook in parchment. They will have the cook a poultry or fish item during this class. The dish will be paired with Michigan wines from Black Star Farms and Bower’s Harbor wineries.
Wine and Chocolate
Learn how to pair wines with chocolates and desserts. Chef Justin Raha will talk about creating specialty desserts and chocolates while a sommelier from Meijer and Kent Beverage will focus on the wine and sparkling pairings with these specific flavor profiles.
Sausage and Spirits
Join Chef Trevor Bethke in the Charcuterie, sausage and cured meat kitchen, where Chef Trevor will talk about making sausages and curing meats. Meats will then be paired with a variety of beers and wines. Included will be a selection of Cabot cheeses
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