GLYC Supper Club

THIS EVENT IS SOLD OUT. PLEASE STAY TUNED FOR SIMILAR EVENT PLANNED IN THE FUTURE.

About GLYC Supper Club

Experience an amazing and exclusive fine dining event while taking in one the best views in Leelanau county. Come be a part of what will hopefully be one of many special dining experiences through the GLYC! Members may bring guests. This dinner will be served family style for a more intimate and interactive experience. Please feel free to BYOB, mixers will be provided. (20 guests min. - 30 guests max.)

About the Chef

Chef Jason Bamford brings culinary education from New York’s Culinary Institute of America and years of cooking experience across the country with some of the country’s most respected chefs including Melissa Kelly, David Bouley, Caesar Ramirez, Michael Chiarello, and Mike Lata. Following stints in private restaurants, Chef Jason took on roles as the VIP Chef at the flagship Waldorf Astoria where he cooked for global delegations, royals, heads of state, and celebrities. As the Executive Chef at the Delano Hotel in Miami, he hosted dinners with chefs from all over the world including Alain Ducasse, Michael White and Brad Kilgore. Moving back to Michigan, he opened Zana in Birmingham as the Executive Chef. Zana’s menu features local ingredients from various Michigan farms, including the Mushroom Hub and Featherstone Garden.

Menu

Price: $155 per person

UPON ARRIVAL

Short-Rib Beef Wellington & Mushroom Duxelle Red Wine Onions, Horsey Creme  
Lobster Pop-Overs & Poached Maine Lobster, Celery, Tarragon, Lemon & Fennel Aioli, Puff Pastry

1st COURSE

Burrata & Laview Hill Farm Arugula, Guanciale, Figs, Walnut Pesto, Crusty Bread

2nd COURSE

Loch Duart Salmon & Cauliflower Mousseline, Pickled Cherries
AND
Whole Roasted Beef Tenderloin & Celeriac Puree, Chermoula

SIDES

Smashed Redskins with Creme Fraiche, Confit Garlic, Scallions, EVOO
Charred Broccolini with Pepitas, Lemon, Parmigiano-Reggiano

DESSERT

Lemon Crème Brûlée with Local Berries, Fresh Cream