Driven by the Harvest - Fall 2026 Courses Chef's Dinner

Driven by the Harvest 

Henry Ford College | Fall 2026 Courses Chef's Dinner

Saturday, November 7, 2026 | 6:00 p.m

Where Culinary Creativity Meets Automotive Legacy

Start your engines and join us for an unforgettable evening of culinary innovation as Henry Ford College's Culinary Arts + Hospitality Management program proudly presents its Fall 2026 Courses Chefs' Dinner, "Driven by the Harvest."

This year's theme celebrates two of Michigan's greatest legacies: the innovation and craftsmanship of Ford Motor Company and the rich agricultural bounty of Michigan's fall harvest.

Just as Ford has driven generations of automotive excellence, our talented culinary students will take guests on a one-of-a-kind culinary journey, with each thoughtfully crafted course paying homage to an iconic Ford vehicle. Inspired by the character, history, and ingenuity of Ford's automobiles, each dish will showcase the vibrant flavors, seasonal ingredients, and farm-to-table traditions that define Michigan's autumn harvest.

From the first course to the final bite, guests will experience a celebration of creativity, craftsmanship, and the next generation of culinary talent.

More than an extraordinary dining experience, this special evening supports the future of hospitality. Proceeds benefit the Henry Ford College Hospitality Scholarship Fund, helping aspiring culinary and hospitality professionals pursue their educational and career dreams.

Menu

I. MODEL T - THE FOUNDATION

Buckwheat & Caramelized Onion Galette

Aged Wisconsin Gouda · watercress

II. 1949 FORD - A NEW SHAPE

Roasted Cauliflower Custard

Toasted sunflower-seed broth · chive oil

III. THUNDERBIRD - PERSONAL LUXURY

Lake Trout en Papillote

Shaved fennel · Michigan tomato · tarragon

Cooked in parchment to preserve moisture and aromatic flavors.

IV. MUSTANG - UNBRIDLED

Juniper-roasted Venison Loin

Rutabaga fondant · wilted Savoy cabbage · juniper jus

V. GT40 - THE FINISH LINE

Persimmon mousse, brown-butter sponge, honey cremeux, black-walnut praline, pomegranate verjus sauce and buttermilk sorbet.

Event Details

Saturday, November 7, 2026

• 6:00 p.m. – Cocktails and Hors d'Oeuvres

• 6:30 p.m. – Dinner and Program

Coffee, tea, and house-made bread are included in the dining experience. Beer and wine will be available for purchase for guests ages 21 and older with a valid photo ID.

Tickets & Reservations

$65 per person

Of each ticket purchased, $40 is a tax-deductible donation to the HFC Hospitality Scholarship Fund.

Tickets may be purchased at Fifty-One O One (5101) Restaurant during regular operating hours using cash or check. Please make checks payable to the HFC Foundation, with the "Hospitality Scholarship Dinner" noted in the memo section.

Parking & Additional Information:

Complimentary parking is available in the Campus Safety lot near Building N. Visit the HFC Campus Map for additional parking options.

For questions or additional information, please call 313-206-5101.

Mark your calendars, celebrate the harvest, and join us for an evening where Michigan's automotive heritage inspires the art of cuisine