Chef's Table: Fruits of Our Labor

Join us for "Fruits of Our Labor", an exclusive and intimate evening at FIVE Steakhouse. Executive Chef Tricia and her team will take you on a culinary adventure, showcasing the vibrant versatility of fruit in cuisine that demonstrates nature's sweetness, richness, and complexity. Each course is perfectly paired with a featured wine from Ghost Block Estate Wines. This experience is a true Chef's Table dining experience, where the Chef will introduce each of the 5 courses and the wine pairings. 

Event Highlights:

• Date & Time: May 19th, 6:30 PM
• Venue: FIVE Steakhouse - Chef's Table

What to Expect:

• Exclusive Menu: An exploration of nature's palette, plated to perfection. Full menu details shown below!
• Intimate Setting: With only 20 seats available, you'll enjoy a personalized dining experience like no other.

Fruits of our Labor - Menu

Course 1
Scallop, young arugula, roasted grapefruit peel, smashed cranberry sauce
Paired with Elizabeth Rose Rosé

Course 2
Bigeye tuna, crispin apple, cantaloupe, red rubin basil, carrot leaves, chilaca pepper, cucumber foam
Paired with Ghost Block Sauvignon Blanc

Course 3
Lamb chops, cassis demi, vanilla bean, black pepper
Paired with Oakville Cabernet Sauvignon & Ghost Block Cabernet Sauvignon

Course 4
Kobe bacon, quail eggs, plantain, yams, roasted grape jelly
Paired with Ghost Block Yountville Cabernet Sauvignon

Dessert
Prickly pear mousse, orange curd, coconut dacquoise, kalamansi lime, white chocolate-lime truffle, brown sugar coconut crumble

This event is directly in support of the Saint John’s Resort Humanitarian Hotel Culinary Scholarship. This scholarship is a transformative opportunity for low-income students pursuing a Culinary Arts associate degree at Schoolcraft College. Funded by the Pulte Family Charitable Foundation, it offers both financial aid and real-world hospitality experience to shape future culinary leaders.

*Ticket Prices are inclusive of gratuity