Rising Star Chef Series at The Lodge at Whitefish Lake

Join us in the Boat Club Dining Room as our Rising Star Culinary Interns present an artfully prepared 5-course wine pairing experience.

Student chefs from the renowned Johnson & Wales University will be leading the Boat Club culinary team in this delectable dining event.

A respected global leader in culinary education, Johnson & Wales prepares aspiring culinary artists for success. Based in Providence, Rhode Island, notable JWU alumni include Emeril Lagasse, Tyler Florence, Michelle Bernstein, Graham Elliot, Chris Santos, & Michele Ragussis to name just a few. The Lodge at Whitefish Lake is proud to partner with a new generation of rising culinary stars.

Dining Menu

Course 1

Mini Bao Buns | candied pork belly, pickled vegetable, cilantro, fresno chili

Course 2

Yuzu Endive Salad | baby endive, miner’s lettuce, poached pear, crushed hazelnuts*, yuzu miso vinaigrette

Course 3

Mushroom “Ravioli” Dumpling | soy mushroom duxelles, edamame chili oil

Intermezzo

Shiso Melon Granita | shaved ice, mint, candied kaffir lime leaves

Course 4

Pho Braised Osso Bucco | white bean miso purée, charred baby bok choy, bok choy peanut* cilantro pesto, fried rice noodle, black sesame

Course 5

Purple Carrot Cake | ube ice cream, oreo, honey marshmallow, salted caramel tuile

*contains nuts

Seating is limited & reservations are required. $120 per person includes tax & gratuity. Call 406.863.4022