The Henry Ford’s Culinary Team Cooks Up Four Wins in Michigan Meetings + Events’ Taste of Michigan Competition
Elegant Dish Featuring Locally-Sourced Ingredients Recognized for Best Taste, Best Food Presentation, Best Booth and “Best of All” Grand Prize

The Henry Ford’s award-winning culinary team swept all three categories in Michigan Meetings + Events’ Taste of Michigan competition on September 30, where their locally-inspired original creation took top honors for Best Taste, Best Food Presentation and Best Booth.  In addition, The Henry Ford won the event’s “Best of All” grand prize, which will garner national exposure for the organization’s catering and event offerings.

The winning dish – a butternut squash basil arancini, with cider-poached heirloom chicken and dried Michigan cherry port wine jam – incorporated several elements true to The Henry Ford’s commitment to using locally-sourced ingredients.  In season, nearly 60 percent of the food The Henry Ford purchases is locally grown or produced.

• Winner of three Best of 2009 Industry Awards: "Best Service", "Eco-Friendly Venue" and "Best Event/Meeting Venue" by the readers, editors and publishers of Michigan Meetings & Events Magazine 2009
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• Winner of four Best of 2008 Industry Awards: "Most Unique Venue", "Best Banquet & Reception Venue", "Best Meeting" (no hotel) and "Best Holiday Venue" by the readers, editors and publishers of Michigan Meetings & Events Magazine 2008
  
  
• 2008 Supplier of the Year, Meeting Planners International, Michigan Chapter
  Angela Keller Pelc, CMP, Mgr. of Convention Sales
  
  
• Voted "Best of Weddings" by The Knot 2007 & 2008
  
  
• Winner of "Most Unique Venue" and "Best Attraction" by Michigan Meeting & Events Magazine 2007