Annual Food Event
Annual Food Event: The next scheduled date is April 25, 2027, from 12:00 p.m. to 1:00 p.m.
Location: Twin Lakes Park & Gilbert Lodge
Address: 6800 North Long Lake Road, Traverse City, MI 49685
If you’d like to join us for lunch, please get in touch. Be sure to make your reservation by April 19, 2027.
Groups of up to six clients who have provided a security deposit will not incur charges for this meal. If you are unable to attend the event but your date is secured, some clients opt to send family members in their place.
The event will resemble an open house, where guests are invited to interact with myself and my staff, and enjoy access to the self-serve buffet.
I am available to address any inquiries you may have regarding preparation or ingredients.
Our annual event generally welcomes around 100 guests. The gathering is informal and takes place in a rustic lodge environment.
If you haven’t placed a deposit, please contact me for a quote. As some clients book over a year ahead, your preferred date may not be available.
Catering Inquiry – Chefs Pride Catering
Clients without a security deposit are charged $30 per guest; this fee is refunded if Chefs Pride Catering is hired and credited on the final bill.
Appetizers
Charcuterie Board:
An assortment featuring Italian bread triangles, parmesan toast rounds, crackers, cheeseball, pesto, salami, smoked sausage, Spanish olives, Kalamata olives, cherry tomato mozzarella salad, smoked cheddar, pepper jack, parmesan, and grapes.
Pita wedges baked with Parmesan and Romano cheeses, served with red pepper hummus made from garbanzo beans, olive oil, and seasonings
Spinach artichoke olive dip, made with sour cream, mayonnaise, cream cheese, spinach, artichokes, olives, seasonings, and a light beef reduction, served with large pieces of baked caraway rye bread.
Buffet
Wheat and white rolls with butter
Garden salad: Includes seven varieties of greens, cherry tomatoes, red onion, shredded carrots, cucumbers, olives, and salad peppers.
Traverse City salad: features a mix of seven different greens, along with cherry tomatoes, dried cherries, toasted walnuts, and blue cheese.
Ranch and Cherry balsamic vinaigrette.
Baked redskins with herbs: B-size redskin potatoes, olive oil, rosemary, thyme, salt, and pepper.
Dauphinoise potatoes: Idaho potatoes, Gruyere, cream, Parmesan, Romano, and seasonings.
Fettuccine Alfredo: cream, butter, Parmesan cheese, Romano cheese, parsley, and seasonings.
Macaroni cheese: cheddar, parmesan, and Romano cheeses, combined with cream, butter, and seasonings.
Vegan veggie rice: brown rice, olive oil, veg stock, tomato, red onion, yellow pepper, carrot, artichoke, peas, spinach, parsley, saffron, seasonings.
Mesquite grilled chicken: marinated for three days in southwest spices.
Chicken supreme: marinated breasts that are baked and finished with a white wine sauce.
BBQ pork: Pork loins are marinated for three days, then grilled and slow-cooked for twelve hours. Served with homemade BBQ sauce prepared from scratch.
Beef tenderloin: marinated for three days, slow-roasted, served with horseradish.
Crème Brule: with raspberries, caramel, and chocolate syrup
Larry Burdek
Chef/President
Chefs Pride Catering Inc.
