Butcher's Dinner with guest chefs Miriam Geenen, Luke Verhulst & Ryan Davis
We are pround to announce that the May Dinner will be themed and collaborative event. We are calling this our "Preservation Dinner" and the emphasis will be on cured, pickled, and preserved items especially those from the spring crops. We will also be featuring two local chefs, Miriam Geenen, Luke Verhulst and Ryan Davis from Restaurant Reserve, who will be collaborating with our in-house chefs. Typical meal is 4 courses paired with wine. Limited to 24 people to keep the evening intimate and engaging.Menu is announced 30 days prior to the event, and is always 100% made in house, with intense focus on our local sourcing according to the season.
1130 Wealthy Street Southeast
Grand Rapids, MI 49506
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