The 18th annual OSF St. Francis Foundation “Heart of Gold” dinner will be held Thursday, October 15, at the Terrace Bay Inn.
The event features a seven-course dinner prepared and presented by chefs from across the Upper Peninsula – all members of the Upper Michigan Chapter of the American Culinary Federation. The menu for each year’s dinner remains a surprise and is unveiled at the start of the evening. Past courses have included: wood fired angus short rib machaca; smoked portabella mushroom soup; pear salad; sea bass chevre wellington; red grouper roulade; poulet rouge; crème brulee; and an apple cobbler with caramel custard.
“The dinner is a culinary experience unlike any other in our community,” said Kacie Hanchek, manager of community relations and development at OSF St. Francis. “Chefs present each course and share with guests how the course was prepared and why it was chosen. The dinner also features a selection of fine wines chosen specifically to complement the courses.
“The focus is entirely on the dining experience, with excellent food, fine wine and great company,” added Hanchek, noting there are no raffles, auctions or prize drawings. “Guests can relax and simply enjoy fine cuisine prepared by the area’s best chefs.”
Proceeds from the dinner benefit the OSF St. Francis Hospital & Medical Group Foundation and remain in Delta County to support needed new healthcare services and technology. More than $14 million has been donated to the OSF St. Francis Foundation to date.
Reservations for the Heart of Gold dinner are required. For more information or to make a reservation, contact the OSF Foundation at 786-5707, ext. 5516.
FOR INFORMATION CONTACT KACIE HANCHEK AT 786-5707, EXT. 5516.