Boyne Mountain
LODGING INFORMATION
231-549-6040
Mention "Chefs Challenge"
for a special rate
April 20-21, 2012
Buy discount dinner tickets NOW!
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Submission: Any Michigan College/University can submit recipes for consideration to enter the Chefs Challenge.
Entries submitted (more than one entry is allowed) are to include detailed recipe descriptions for the competition chosen protein and your choice of sides, featuring Michigan products.
This year, all College/University entries are to choose/use whole muscle pork for their entrée creation. Pork Tenderloin, shoulder, butt, loin or fresh ham are just a few choices possible.
The Taste: The “Taste of Michigan” College/University Competition on Saturday, April 20th, will expect chosen teams to present approximately 300 "sample-sized" (2-3 oz.) portions of their selected entry recipe to guests from around Michigan and the Midwest, as well as to a team of judges.
There will be a number of MI wineries/artisan brews represented as well. The general public will purchase tickets that will be used for both food and beer/wine tastes, and will also fill out a ballot to vote for their favorites (People's Choice Award) for the center-of-the plate Chefs competition, Michigan dessert, and MI college/university categories.
Selection: Teams are chosen to compete in the "Taste of Michigan" College/University competition from the recipe descriptions submitted, and will be determined by a panel of Chef judges, based on a combination of entry date (first-come, first-served) and recipe entry quality/variety/creativity of products presented. Multiple recipes are allowed to be submitted by each school, but only one will be chosen. The focus of this competition will be the use of indigenous Michigan products. Teams that have competed in past Chef Challenge competitions get first priority in the limited number of competition slots.
Teams will be provided a 10’x10’ booth space, and two tables, for service. Some electrical access will be available. Each team is responsible to furnish all recipe ingredients, utensils, and cooking equipment. Some host property equipment may be available.
