09 Jun Chef Michael Sader Preparing Fundraising Supper for Boyne City to Charlevoix Trail
A June 18 pasta supper and silent auction in Boyne City are aimed at raising awareness of, and money for completion of the Boyne City to Charlevoix Trail.
The event is sponsored by Top of Michigan Trails Council and the Charlevoix County Trail Team, and will take place at the Boyne City Veterans Memorial Park Pavilion, 207 N. Lake St., 5-7:30 p.m.
This fundraiser is part of an overall campaign to finish the last six miles of the trail from Horton Bay to the edge of Charlevoix.
Bob McLain of the Charlevoix County Trail Team is organizing the event. He said anyone interested in gourmet pasta and recreational trails should plan to attend.
“We have a fantastic chef preparing our meal,” McLain said. “Also, Steve Van Dam and I will be on hand to field questions and share information about our effort to connect the last six miles of the Boyne City to Charlevoix Trail.”
Noted Chef Michael Sader is developing the evening’s menu. Though still not finalized, Sader said the meal will consist of three pastas, accompanied by three distinct sauces, the most intriguing being a red, spicy seafood sauce loaded with crab, lobster, shrimp, clams, etc. A traditional red sauce, as well as a white sauce will also be available.
BC Pizza in Boyne City will supply breadsticks and salad, while Mo Shipley, Becky Goral, and Scott Southwell create and provide desserts.
Meal prices are $12 for adults; $8 for kids under 9; and $35 for a family of four.
According to McLain, a variety of high-quality items have already been submitted for the silent auction, including at least one new bicycle, and a host of other quality local goods.
All meal and auction proceeds benefit trail work.
The final phase of the trail recently moved another step forward as organizers achieved a primary fundraising goal. A flurry of public and private donations met a $50,000 goal – money that is being used for initial design concept engineering.
Wade Trim Inc., a Detroit-based civil engineering and planning firm, has been contracted by the Charlevoix County Trail Team to define the best path for the remaining six miles of trail between Horton Bay and Charlevoix’s outskirts.
“We reached our first goal and conceptual design is starting. Now we are focused on raising funds to do the engineering needed to apply for state grants. ,” Steve Van Dam, another Charlevoix County Trail Team member explained.
Now he, McLain, and several other volunteers are working toward a $240,000 goal – money that will finance final trail design and engineering. Once that goal is met, the group will raise money for actual trail construction.
Top of Michigan Trails Council is a fiduciary, organizational, and fundraising partner. The Petoskey-based nonprofit has been a supporter of the trail since it began over 25 years ago. To learn more about the Boyne City to Charlevoix Trail, visit www.trailscouncil.org.
MICHAEL SADER’S TASTY CAREER
Those who attend the Boyne City to Charlevoix Trail fundraiser on Thursday, June 18, will experience the talents of Chef Michael Sader.
Sader’s resume and list of accomplishments is a veritable who’s who of the modern culinary world with names like Julia Child and Rick Bayless taking center stage.
Aside from directing meat, seafood, and perishable teams at Whole Foods in Ohio, Sader has also served as director of catering for the Compass Group at Bowling Green (Ohio) State University, a senior culinary arts instructor at Penta Career Center in Ohio, and executive chef and owner of Gianno’s at the Inn, also in Ohio, to name a few.
Sader has rubbed elbows with a laundry list of food notables, including French luminary Jacques Pepin, Wolfgang Puck, Thomas Keller, Jan Birnbaum, and others.
He was also a key player in a number of high-profile restaurant launches in the Midwest and elsewhere, and Sader’s food and operations have garnered several accolades over the years.
Fresh off his recent task of overseeing construction and operation of the new Walloon Village General Store, Sader is now part of a three-chef Petoskey based culinary management company known as Mise en Place LLC, which offers a range of restaurant services. The company is currently operating Salty’s Bar & Grill at Springbrook Golf Club.
Mise en Place is donating the June 18 meal to boost fundraising.