Eight talented chefs from Southwest Michigan huddled up for the 20th Annual Chefs’ All Star Dinner Super Bowl Sunday at Bravo! restaurant. A total of 175 lucky guests dined at one of the region’s finest annual events, as the All Star Team of Chefs created an eight-course meal that included everything from alligator and abalone to Buddha hand fruit and cod cheeks.

The lineup included Chefs Adam Stacey, Shawn Hagen and Terry Hagen, Bravo! Restaurant; Chef Chris Madsen, 1913 Room; Chef Kevin Dunn, Culinary Instructor GRCC; Chef John Tsui, Chinn Chinn an Asian Bistro; Chef Steven Deal, Battle Creek Country Club; Chef Ryan Soule, Oakwood Bistro; Chef John Korycki, Zazios; Chef Jared Dellario, A Food Affair Café and Catering.

Chef Kevin Dunn, who appeared in his 18th All Star Dinner, created a plant-based dish with tofu and dried porcini mushrooms. In his recent travels across the country, he noted that the top vegetarian restaurants are now referring to this cuisine as "plant-based" foods.

The game was on when Chef Ryan Soule made a braised duck leg with lychee and pistachios. Chinn Chinn’s Chef John Tsui created the perfect duo of "wings." One wing was baked with lemongrass & the other was fried with chili oil and served with a bleu cheese wonton.

Head Coach and Chef Shawn Hagen was amazed by Chef John Korycki's use of Visser Farm's root cellar as he cleared the bench and put the whole team in. Rutabagas, parsnips, turnips and potatoes made the perfect base for his roast lamb loin.

Chef Adam Stacey’s use of alligator tail meat to create his housemade Alligator Bratwurst & truffle oil made this the ultimate "Tail Gator." The #1 draft pick ale he brewed complemented the brats perfectly.

Bravo! 5402 Portage Road (Across From The Airport), Portage, MI 49002
Phone 269.344.7700