Caring for Our Neighbors and Our Community        

Hospice~tality Cocktail Party and Chef Auction
Thursday, July 6, 2017

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Bay Harbor Foundation & Hospice of Northwest Michigan

Cordially invite you to SAVE the DATE for:

Celebrating Life ~ A Hospice~Tality Cocktail Party and Chef Auction~ 

Thursday, July 6, 2017 * 4:00 pm to 6:00pm  Bay Harbor Yacht Club, Lange Center 

Chef Auction

Bid on the unforgettable opportunity to host dinner for 8 in your home prepared by one of our featured local chefs!

Enjoy Hors D'oeuvres prepared by our featured local chefs and a Complimentary Champagne Toast to Life


50/50 Raffle and Silent Auction

All proceeds benefit Hospice of Northwest Michigan

Join us to celebrate life at the 2nd Annual Hospicetality Chef Auction!

Last year, eight talented local chefs volunteered to prepare a private dinner for eight in the home of our lucky auction winners, and the proceeds from the auction benefitted Hospice of Northwest Michigan.  Together we raised nearly $23,000 to support the unfunded care and and safety needs of Hospice of Northwest Michigan patients.

We're looking forward to another wonderful event, and hope to see you there.  For more information about sponsorship opportunities, event tickets and chefs participating in the auction, please contact the Bay Harbor Foundation Office at 231.439.2700.

Hospice~Tality Event Featured Chefs!

 Darren & Kelly Romano, Executive Chef and Owners of the Grey Gales Restaurant

Chef and Owners Kelly and Darren Romano are Culinary Institute of America Graduates.  The power couple purchased the Grey Gables in 1994 and are very proud to be an integral part of the Charlevoix Community.  Their recipe for success combines a flair for creativity with the freshest ingredients to provide a satisfying dining experience that will leave a lasting impression.

Today, Grey Gables continues to offer the kind of traditional up-north dining experience that has made the restaurant a favorite Charlevoix destination for nearly 75 years.

Bob Vala, Executive Chef and Owner of the Crows Nest Restaurant

Chef Bob Vala has served as Executive Chef and owner of the Crow's Nest Restaurant and Catering since 1997, where his "little Jewel of Northern Michigan" allows him to apply a creative flare to a menu that reflects the wonderful resources of living in this beautiful area.  His favorite foods are those indigenous to the area including perch, salmon, lake trout and morels just to name a few.

Chef Bob has built Crow's Nest Catering into one of Northern Michigan's premiere caterer for all the weddings and large corporate events in the area, servicing event sizes from 20 people to over 1000people whether it be in their homes, on their boat or island.  In addition to his culinary skills, he is an experienced hunter and guide, and a noted specialty wild game chef for the area.

He is very active in the community of Harbor Springs, supporting many nonprofit organizations.

John Norman, Executive Chef at Palette Bistro and Wineguys Restaurant Group Partner

Wineguys Restaruant Group Partner and Executive Chef John Norman opened Palette Bistro in December 2010.  As Executive Chef, he oversees menu development at both Palette Bistro and the City Park Grill.  John's culinary journey began at a young age.  He is primarily self-taught having worked at a handful of restaurants as prep, line cook and sous chef though out his high school years.  In 1988 he joined the staff at Tapawingo where he was sous chef from 1988-1993 under Chef Rich Travis who was his mentor.  He later became Chef and Owner of On the Edge in Charlevoix form 1994-1997.

John loves creating innovative "comfort food" dishes, as well as Mediterranean inspired dishes featuring small plates and rustic brick-oven preparations. His culinary talents were noticed by the Wineguys Restaurant Group and they invited him to help open City Park Grill in 1997.  In 2001 he became a partner in Wineguys Restaurant Group and has moved to Palette Bistro, the Wine guys Restaurant Groups newest venture.


Adam Kline, Executive Chef and Owner of the Pigs Eat'n Ribs and Blue Smoke

Spending much of his childhood in the kitchen of his grandmothers, Chef Adam honed his skills at Schoolcraft College, and under Master Chef Garrett Scanlan. In Culinary School Adam excelled with little trouble and worked his way onto the student hot food competitions team. That year the team won the ACF National Championship. Making a move to Charleston, South Carolina and working for the best restaurants and cooking as a private chef Adam honed his technique and learned what Low country food is all about.

Taking this technique and love for food with him Chef Adam moved home and launched Pigs Eatin' Ribs. Continuing to grow every day from the start, Pigs Eatin' Ribs was a launching point for real BBQ in the north as well as an example of a successful food truck operation. Winning New Business of the year 2012 from the Charlevoix Area Chamber of Commerce was just the start! Over the course of 5 years Pigs Eatin’ Ribs has continually grown each year. Now with 4 Food Trucks, a stand-alone restaurant, and one of the largest catering operations in Northern Michigan.

With the continuing demand for quality food and service Chef Adam along with wife and business partner Jill Kline have decided to expand on the ever growing brand and launch a new concept, Blue Smoke. A southern inspired restaurant that focuses on great food, service and dedication to community. 

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