Celebrating Michigan’s Bounty: The Harvest to Table Gala
Southfield, a charming city just a stone’s throw from Detroit, played host to a truly unique event on October 1. The first-ever Harvest to Table Gala unfolded at the Great Lakes Culinary Center, drawing attention to Michigan’s rich hunting, fishing, and foraging heritage. The gala focused not only on enjoying delicious food but also on how these natural resources can help tackle hunger in our communities.
Bringing Communities Together
The Michigan Wildlife Council organized this delightful evening, aiming to unite hunters, anglers, and non-hunters alike. Nick Buggia, the chairman of the council, shared the overarching mission: “Our goal is to showcase the benefits of hunting and fishing not only as a means of recreation but as crucial management tools for maintaining sustainable wildlife populations.” He continued, “This event allows us to shine a light on how hunting and fishing contribute to conservation and generate jobs across the state.”
The night was filled with laughter, chatter, and, of course, mouthwatering food. The four-course dinner was meticulously crafted by talented local chefs, all inspired by Michigan’s natural bounty.
A Delicious Menu Rooted in Nature
As guests settled in, they were treated to a feast that celebrated the flavors of Michigan. The appetizer kicked off with a wild mushroom salad, prepared by Chef de partie Danny Pesja from Sylvan Table in Keego Harbor. Pesja, a passionate forager, expressed his excitement: “The flavors from wild mushrooms are truly unmatched! They pack a nutrient punch that just elevates every dish.” This enthusiasm for the outdoors and the natural ingredients shone brightly throughout the menu.
For the second course, diners enjoyed a tender kombu steamed walleye courtesy of Chef Mike Ransom, the owner of Ima Noodles in Detroit and Madison Heights. Ransom’s love for fishing added a personal touch to the dish, saying, “This event resonates with me because fishing is one of my hobbies. It’s important for us to reconnect with where our food comes from!” His dishes invited everyone to consider a shift towards understanding the origin of their meals.
The highlight of the night came with a stunning roasted venison loin prepared by Paul Grosz, owner and executive chef of Cuisine Restaurant and instructor at Schoolcraft College Culinary Arts. As the honorary “meat cutter” for the event, Grosz took pride in showcasing this flavorful game, showing how such sustainable choices can enrich our dinner tables.
Finally, the evening wound down with a sweet touch—a delectable apple crostada made by pastry chef Abigail Tull from Walnut Creek Country Club in South Lyon. The dessert celebrated local produce, leaving guests with a satisfying and comforting finale.
Giving Back to the Community
During the gala, the focus on community support was evident, particularly through collaborations like Michigan Sportsmen Against Hunger. Joe Presgrove, a representative of this initiative, shed light on the organization’s mission: “We connect hunters and local processors with food banks, ensuring that wild game can help feed those in need.” With around 1.3 million Michigan residents facing hunger—300,000 of whom are children—Presgrove underlined the importance of such sustainable efforts.
The spirit of the evening was clear: not only was it a chance to enjoy a delicious meal, but it also served as a reminder of the bonds between nature, food, and community. Every dish on the table was more than just a meal; it was a testament to the abundant natural resources Michigan offers, crafted with care and responsibility.
A Bright Future
As the sun set over Southfield, the Harvest to Table Gala concluded, but its message lingered on—one of sustainability, community, and a deep appreciation for the wild heart of Michigan. Events like this not only celebrate local flavors but educate and inspire a deeper connection to the nature that surrounds us.
