Courses at the Culinary Institute in Muskegon

Some of our dining adventures are more fun than others and that's exactly how we describe our two-hour luncheon at Courses in Muskegon!  

If you haven't been there, Courses is part of the Culinary Institute and is one part restaurant and one part classroom.  The impeccable service starts the minute you walk in the door.  A student in training immediately asks to take your coat while you receive a glass of water from your server.  If you don't want to read the three-course menu, just look up at the TV screen on the wall and you'll see photos of all the dishes being offered that day.  Another screen offers a view of the kitchen where you can watch your meal being prepared and plated by chefs in training. 

Sharon and Kelle were happy to have a new Diva join us!  Sarah Zysk is a longtime friend of Sharon's and a true foodie.  Sharon and Sarah are part of a committee at Spring Lake Country Club where they get to vote on a new chef for the club after tasting their creative dishes.  What a great committee to serve on!   

Chef Char (WZZM 13 chef) is a 2012 graduate of the Culinary Institute so we invited her to join us for lunch.  Char had an important meeting to attend that day, but she did come back with an offer we can't refuse!  Girls night out cooking class where she is currently teaching at the Kitchen 242 in the Muskegon Farmer's Market.    

Here are a few tips she shared prior to us going to Courses:  "Give consideration to the feature of the day on the menu - it may be a student's creation in back of house, based on the study protein of the week.  The feature dessert is likely to be a baking and pastry intern's creation.  If they are offering side table demonstrations, take it.  The students may be graded on their bananas foster or Caesar salad demonstration during week six or eight of the semester.  Please order the coffee service. It is French Pressed coffee with all sorts of goodies!"   

After lunch was over we just had to tell them we are doing a review.  Our very attentive and personable server, Corrine, sent over Dave Spicher, who is the Food and Beverage Management Instructor and Manager of Courses.  We raved about our whole experience and he asked us to meet creative Chef Micky Johnson.  By 2:15 pm we were on our way out the door when Dave said, "Thank you for making our day." 

The feeling is mutual, Dave!  

Courses is one part restaurant and one part classroom staffed and operated by students from the Culinary Institute of Michigan.  Students learn how to run a kitchen, dining room, and bar in a real-world environment. 

Crab Cake $7 - Roasted red pepper coulis, creole remoulade, napa slaw

Duck Fat Fries $6 - Truffle oil, parmesan, tarragon aioli, chimichurri, rosemary ketchup

Beets And Greens $5 - Frisee, roasted beets, pickled shallot, smoked pecans, orange-ginger vinaigrette

Sarah:  "What a delightful culinary experience I had today at Courses!  It was my first time dining with the Lakeshore Dining Divas, a fun and fascinating group of women!  Although I was aware of the Culinary Institute at Baker College and its many awards, it was my first meal at the restaurant. What a wonderful surprise it was!  Not only was the food and presentation magnificent, the servers and staff went out of their way to please. Wow!

Our First Course selections were Duck Fat Fries and Crab Cake.  The generous portion of fries was served with three sauces – a rich and creamy tarragon aioli, a tantalizing chimichurri and my favorite, a simple and flavorful rosemary ketchup. While the initial order of fries was a little undercooked, our server quickly brought us another order of properly prepared fries.

The fresh, flaky Crab Cake was lightly encrusted and accompanied by a perfect blend of zippy red pepper coulis, creole remoulade and slaw.

My next course was a colorful salad of yellow and red beets on a bed of fresh mixed greens. The perfect blend of flavors in the orange-ginger vinaigrette along with the pickled shallots and spiced pecans added a delightful twist to a flavorful and nutritious dish.

By this time we were all feeling wonderfully full so decided to share our Entrée.  Our server brought two beautifully plated half portions of Pan Roasted Salmon.  The delicate flavor of the salmon was enhanced by the delicious quinoa and fresh pico de gallo.  The real bonus was the “melt in your mouth” jalapeno-mint butter and the amazing little chile threads….a beautiful and flavorful entrée! 

Although we were too full to order one of the scrumptious looking desserts, it is another reason for a return trip.  If you haven’t already experienced the “working classroom” at the Culinary Institute, I would highly recommend it. What a gem we have on the Lakeshore.  My only wish is that they will also be open for dinner so we can enjoy some of the interesting libations from the school of mixology. I’ll be back!"

Cimply Michigan $4 (Spelled with a C!) - Artisan mixed greens, bacon, dried cherries, pear, red onion, goat cheese, blueberry vinaigrette

Pork BBQ $10 - Slow smoked pork shoulder, sweet corn & andouille polenta, braised greens, carolina bbq sauce

Kelle:  "I don't usually have three courses at lunchtime, but came prepared to make room for all of the above.  Actually, I just met Carla Hill at Courses the week before and we both ordered the delicious salmon.  After that I told Sharon this is a must for our next adventure.  Naturally, she was on board!   Everything was outstanding. I would gladly go back and get all of the above again and again.  We had the best two-hour lunch ever!"

Pan Roasted Salmon $9 - Warm quinoa salad, jalapeno-mint butter, fresh pico de gallo, chile threads (Half order)


Sharon:  "The Dining Divas and guest, Sarah Zysk, recently had an outstanding gourmet lunch at Courses, the Culinary Institute of Michigan's restaurant and classroom in the heart of downtown Muskegon.

From the moment we were seated we experienced an exceptionally warm, friendly welcome and professional service.
Our trio opted to enjoy sharing several courses in order to allow as much tasting as possible from many appetizing menu options. We began with Duck Fat Fries with truffle oil, Parmesan and three outstanding sauces: Rosemary Ketchup, Chimichurri and Tarragon Aoili. The presentation was trendy and fun ( a parchment-lined cone-shaped wire rack for the fries) with the three small sauce bowls on the plate. The fries, although delicious, were not crispy enough for us. 

The pleasant Manager, Dave Spicher, joined our conversation and insisted upon sending us a new order!  The second batch was a bit better but still not as crispy as they should have been. With that, the Executive Chef Chris Sowa joined us, aware of the conversation, and explained that they were having issues with their existing shipment of potatoes not frying up correctly. Hopefully the problem has been solved!

We also tasted the Crab Cake with Roasted Red Pepper Coulis, Creole Remoulade , Napa Slaw garnish and a generous amount of real crabmeat with no filler which can often be the case.  Again, the presentation and combination of flavors  and textures was excellent and delicious.

Sarah and I shared the Pan-Roasted Salmon on warm Quinoa Salad, Jalapeño-Mint butter melting into the fish, and topped with fresh Pico de Gallo and Chili Threads. The combination of flavors, textures and fresh salmon made his dish a winner!
What a delightful lunch experience from beginning to end, including the fun coffee condiments offered. The food and service was outstanding and it certainly appears that Courses is doing a stellar job as yet another downtown treasure!"

French Press Coffee

Chef Micky Johnson

Courses
336 W Clay Avenue
Muskegon, MI  49440


 The Divas want it to be noted, with all due respect, that the views and opinions shared in this venue do not represent those of the Grand Haven Tribune and are entirely based on each individual dining experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

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