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Killarney Mountain Lodge and Stafford’s Pier Present an Evening of Epicurean Delights

By September 25, 2019 No Comments

Killarney Mountain Lodge and Stafford’s Pier Restaurant are pleased to announce a collaborative dinner at Stafford’s Pier Restaurant on Wednesday, October 16, 2019.  This culinary event, under the Chefs Across the Great Lakes (CAGL) brand, will feature menu specialties jointly developed by Chef Blair Chami, Chef de Cuisine at Killarney Mountain Lodge’s Canada House and Chef DJ Flynn, Executive Chef for Stafford’s Hospitality Group.

The roots of CAGL go back to 2015, when Killarney General Manager Kelly McAree first proposed a series of international chef exchanges between Michigan and Killarney, Ontario.  Since then, dinners in Dearborn, Detroit, Petoskey, Leeland, Harbor Springs and various Ontario establishments have benefited local charities while providing a cross pollination of culinary styles.

Proceeds from the dinner at Stafford’s Pier Restaurant will go to the Manna Food Project.

Chefs Across the Great Lakes Menu  

  • Butternut Squash Soup
    Rosemary ham & brie crostini
    Presented and prepared by Stafford’s
  • Autumn Salad
    Fennel, baby carrots, turnip, sweet potato, pumpernickel
    Presented and prepared by Killarney
  • Beetroot Risotto
    Candycane beets, preserved artichokes, truffle cheese 
    Presented and prepared by Killarney
  • Venison Loin
    Coffee & cocoa rub, celery root, parsnip, black olive, eggplant, tarragon
    Presented and prepared by Killarney
  • Apple Turnover 
    Cinnamon cream, spiced cider-rum raisins
    Presented and prepared by Stafford’s

$45 per guest plus tax and gratuity. Wine pairings for the evening can be added on for an additional $20 per guest.
Reservations are required for this event. Reserve your seat by calling Stafford’s Pier Restaurant at 231-526-6201.

About The Chef’s 

Chef Blair Chami, Chef de Cuisine – The Ranch House at Canada House, Killarney Mountain Lodge
After graduating from the renowned Stratford Chefs School, Chef Blair spent four years at Oviinbyrd, one of Canada’s most prestigious private golf clubs, beginning as an apprentice and advancing into the role of Chef de Cuisine.

Chef Blair has obtained the coveted Red Seal certification, and expanded his culinary range with experiences in new geographies and new cuisines, staging at the Kingham Plough in England, Toque and Le Club Chasse et Peche in Montreal, and as a Sous-Chef at Trius Winery in Niagara-on-the-Lake. Chami most recently served as Head Chef of One Fine Food in Peterborough, an Italian-inspired market and restaurant showcasing local, seasonal ingredients.

“Driven by a constant pursuit of culinary excellence, Blair has built his career on a desire to provide the perfect dining experience and to connect with each and every diner through his passion for food,” notes GM Kelly McAree.  “We look forward to showcasing Chef Blair’s talents at the Ranch House and for our many events,” McAree continued.

Chef DJ Flynn, C.E.C. – Corporate Chef at Stafford’s Hospitality 
DJ joined Stafford’s in 2016 and brings a wealth of knowledge and experience in northern Michigan. Prior to joining Stafford’s, he graduated from Culinary School at Grand Rapids Community College. After graduation, he worked at Tapiwingo as Chef de’ Cuisine for 5 years, held the Executive Chef position at Bay Harbor Yacht Club, spent some time in New Orleans and most recently, was the Executive Chef at Barrel Back and Walloon Lake Inn.

Coming full circle, DJ is very happy to be “back” to the Stafford’s family. His first job at the age of 14, was a dishwasher at Stafford’s Bay View Inn. He is excited to be a part of a great team with incredible experience and hopes to continue to carry-on our long standing tradition of excellent hospitality in northern Michigan.

DJ oversees and maintains the culinary programs at our landmark properties; Stafford’s Bay View Inn, Stafford’s Perry Hotel, Stafford’s Pier Restaurant and Stafford’s Weathervane Restaurant. DJ’s take on food: Anything edible is good and our job is to make it great! When he’s not in the kitchen, you will find DJ skiing as much as he can (he was a former ski & snowboarding instructor) and enjoying the Great Lakes in the summer months.







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