Class: The Ultimate Winter Comfort Dinner
Chef: Michael Gueiss & Pastry Chef Stephanie Rosse
Executive Chef Michael Gueiss is a proud alumnus of the Culinary Institute of America, which has been setting the standard for excellence in professional culinary education for more than six decades. Michael has spent many years perfecting his craft all over the East Coast, from a five-star resort in West Virginia to residing as the Executive Chef for the Boston Red Sox. Now Michael is here at UNC and he’s brought his creativity, flare and culinary genius to campus dining.
Menu: Roasted Apple and Squash Soup with Rye Coutons; Herb and Bitters Stuffed Pork Loin with Dijon Cream Chive Spätzle; Glazed Carrots; Grand Marnier Bread and Butter Pudding, Raspberry Sauce, Ice Cream