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Featured Recipes

From our (really big) kitchen to yours...

Chefs in the Kitchen

The Kellogg Center is host to over 400,000 visitors per year and it is not uncommon for us to serve upwards of 1,500 meals a day. This takes a lot of planning and a really dedicated culinary staff. We count ourselves extremely fortunate to have such a talented and diverse group of chefs both working at, and visiting the Kellogg throughout the year. We'd like to share some of their outstanding gastronomic efforts with you.

Bon appétit!

Tomato Bacon Jam

INGREDIENTS
30 strips (1 sheet) or 4 cups left over Bacon, med dice
3 each onions, med dice 
½ cup garlic, chopped 
½ cup sugar
½ cup rice wine vinegar
1T crushed red peppers
1 each diced tomatoes, canned 1 each
2 T fresh thyme, chopped
2t ground black pepper
 
 
METHOD
1.  Render bacon until almost crispy, love med-low heat
2.  Add onions and cook until lightly golden brown
3.  Add garlic and saute for 2 minutes
4.  Add remaining ingredients until jam like consistency (leave a little liquid)
 
Five Onion Soup
 

INGREDIENTS    
Butter  1 cup   
Leeks, half moons 1 gallon   
Yellow Onions, julienne 1 gallon   
Red Onion, julienne 2 qts   
Shallots, robo coupe 1 qt   
Garlic, chopped 1 cup    
Maderia Wine 1 qt   
Demi Glace 3 cups   
Beef Base 1 cup   
Heavy Cream 2qts   
Water 2 gallons   
Dry Thyme 2T   
Crushed Red Pepper Flakes 2t   
Kitchen Boquet 1/2 cup    
Cornstarch to thicken   
Green Onions, sliced  

METHOD    
1.  Sweat and lightly caramelize yellow onions, red onions, leeks, shallots and garlic in butter    
2.  Add maderia wine and reduce    
3.  Add demi glace, beef base, heavy cream ,water, thyme, red pepper flakes and kitchen bouquet and bring to a simmer    
4.  Thicken with cornstarch    
5.  Remove from heat and stir in green onions.

METHOD