Killarney Mountain Lodge will host the renown Pier Restaurant of Harbor Springs, Michigan for a Chefs Across the Great Lakes dinner June 12.
The dinner is one in a series of gourmet dining experiences involving an exchange of international chefs, techniques and specialties.
Since 2015, the Lodge has visited Dearborn, Detroit, Leeland, and Petoskey, Michigan and cities throughout Ontario for the reciprocal side of these dinners.
Chefs Kay Bonsu of The Lodge and D J Flynn from Stafford’s Pier Restaurant collaborated to create the menu,.
Enjoy hors d'oeuvres (by KML), gnocchi, a salad of peas, ricotta, lemon oil, mint, walnuts and pea tendril, ritz cracker crusted whitefish newberg, shrimp, scallops, lobster, sauce newberg and ramp coulis, roasted lamb leg and chip, asparagus, carrots, potatoes and cippolini, strawberry shortcake and lemon yogurt cake with whipped cream.
“The Chefs Across the Great Lakes dinners have becoming a tradition for us here at The Lodge,” said Killarney Mountain Lodge general manager Kelly McAree, in a press release.
“This format allows us to introduce our guests to a wide variety of culinary styles, providing them with a taste of some of the finest restaurants in the Great Lakes area.”
Tickets cost $65 per person. Cocktails start at 5 p.m., with dinner at 6 p.m. Phone 1-800-461-1117 for reservations.
Proceeds go to the Broder Dill Snowmobilers Association.
