An evening to remember

What do you call 250 people, gathered together in an old school gym, eating this by candelight......

Bulgur & vegetable sliders with sesame/lime aoli and a ginger salad (Chef Mickey, Ronin)
Cider-glazed pork belly with fried polenta & pickled cucumber relish (Chef Dave, Supino Pizza)
Smoked duck bratwurst with pretzel bread & sweet pepper relish (Chef Marc, Wolfgang Puck)
Ribs, beans, potato salad and relish slaw (Chef Brian, Slows To Go)

.....and drinking Bell's Best Brown & Winter White, New Holland Full Circle Kolsch & Short's Huma Lupa Licious??????

Lucky!

And I was this past Sunday evening, thanks to the efforts of Phillip Cooley (of Slows), and a host of others (and of course, the chefs) who put together this fantastic "ClandesDine" dinner. All proceeds went to charity.

Thank you all! It was just grand!

(Mr Cicerone missed out; he was sitting in a bar in Tawas Bay with the other Allen Park "polar bears", eating a coney dog and drinking Guinness, at the tail end of the annual Perchville USA fest....)