Local on the Lake — Chefs for Vets
Harvest Moon Edition

In partnership with EdibleWOW
A portion of the evening's proceeds will benefit local charity No Veteran Left Behind

Thursday, October 5, 2017
Cocktail hour begins at 6pm

General admission (non-reserved seating): $90
Table of eight (reserved seating): $695

Join EdibleWOW and Taste the Local Difference at The War Memorial for an evening of local food, local chefs, and local entertainment! Five influential chefs are teaming up to craft a menu featuring local ingredients with impeccable wine pairings provided by The Wine Counselor®, Michael Schafer.

Each chef will personally introduce his or her course as you dine in The War Memorial ballroom overlooking the harvest moon as it rises above Lake St. Clair. A special barn-chic ambiance has been designed exclusively for this event. Local on the Lake — Chefs for Vets is sure to be a night to remember, and certainly not one to miss!

Tickets include a cocktail hour, passed appetizers, and a five-course meal with beverage pairings. Specialty cocktails are included in the ticket price courtesy of Tito’s Handmade Vodka and Blake’s Orchard and Cider Mill. A full cash bar will also be available and a special giveaway will be announced at the end of the evening!

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Featuring local celebrity chefs

Chef Frank Turner of The War Memorial
Chef Jeff Rose of C.A.Y.A. Smokehouse Grill
Chef Mike Metevia of Slows BBQ
Chef Natalia Tarnavsky of Dorsey Culinary Academy
Chef Brian Kanak

The evening will be emceed by WDET's Ann Delisi
Entertainment provided by JC Whitelaw


Your evening’s menu

Course 1 | Chef Brian Kanak
Michigan Shrimp Terrine
With Yuzu emulsion, local petite spinach, pickled daikon

Course 2 | Chef Jeff Rose of C.A.Y.A. Smokehouse
Harvest Trout
Indian Brook rainbow trout, butternut squash puree, spiced pepitos, sage brown butter sauce

Course 3 | Chef Mike Metevia of Slow’s Bar BQ 
Maple Smoked Berkshire Pork
Pork loin glazed with Vander Mill’s Hard Cider and Dark Horse maple syrup, cinnamon glazed apples

Course 4 (Entrée) | Chef Frank Turner of The War Memorial
Herb Roasted Veal Tenderloin
Beef cheek ravioli, sweetbreads, delicata dauphinoise, Michigan chestnutsmorel jus

Course 5 (Dessert) | Chef Natalia Tarnavsky of Dorsey Culinary Academy
Walnut Torte
Maple-mocha buttercream, harvest fruit mostarda


Sponsored by

Tito's Handmade Vodka
Taste the Local Difference
Fairway Packing Co.
Event Source
Mitten Crate
Blake's Orchard and Cider Mill
Calder Dairy


“The War Memorial is proud to bring together some of the top names from Metro Detroit’s culinary world. Our featured chefs, food sheds, and sponsors all have close, authentic ties to their respective communities, and it’s our honor to facilitate collaboration and connectivity between them. Every element of Local on the Lake will be locally-sourced, from the ingredients to the music to the décor.”

—Charles Burke, President and CEO of The War Memorial


“EdibleWOW Magazine is pleased to partner with The War Memorial to bring awareness of the needs of our local veterans. With five highly acclaimed local chefs, we will bring a culinary experience to our guests and much-needed insight and appreciation for the men and women who serve our country.”

—Robb Harper, Publisher of EdibleWOW