News & Events

2/26/16 — Exclusive Pop-Up Gourmet Dinner Event Downtown

Exclusive Pop-Up Gourmet Dinner Event Downtown
Goodwill’s Mi Fresh Start training program teams up with Fustini’s Oils & Vinegars

February 26, 2016 (Traverse City, Mich.;) Fustini’s Oils & Vinegars is teaming up with Goodwill Northern Michigan’s Mi Fresh Start job training program to host a ticketed dining experience infused and inspired by their healthy and flavorful line of artisanal oils and vinegars.

Guests will enjoy a gourmet, five course, menu featuring proteins from Bayside Market in Traverse City with locally sourced sides infused with the bold flavors of Fustini’s vinegars and oils, and prepared by Goodwill’s team of culinary experts and trainees.

With the help of Fustini’s, Goodwill has brought a healthier approach to meal choices for our community’s most vulnerable citizens. Fustini’s commitment to excellence and education makes them a premier partner in Goodwill’s Mi Fresh Start job training effort.

Only 78 seats will be sold to this unique event – get them while they last! Tickets are sold by calling the Mi Fresh Start team at (231) 944-5844. Your patronage supports Goodwill’s Mi Fresh Start job training program. This program provides GOOD opportunities for training and experience to gain employment in our community. Learn more at www.goodwillnmi.org.

About the Event

What?
Bistro style Pop-Up Gourmet Dinner Fundraising Event Featuring Fustini’s Oils & Vinegars.
Bring your own wine. Glassware provided.

**Limited seating! Only 78 tickets available for this unique event!
$50 ticket (Showroom Dining)
$75 ticket (Tasting Room, 13 tickets only)

Call (231) 944-5844  to make your reservation.
100% of your ticket will help fund Goodwill Northern Michigan Job Training programs.

When?
Thursday, March 10, 2016
5:45PM, Arrival
6PM, Dinner Served

Where?
Fustini’s Oils & Vinegars
141 E Front St.
Traverse City, MI 49684

MENU

Appetizers
Baguette with Tapenade & Caprese Skewer’s with 18 Year Traditional Balsamic

Bread Basket
Served with 18 year Traditional Balsamic and Tuscan Herb Oil

Soup
Butternut Squash Bisque with Walnut Oil & Pumpkin Seed Oil

Salad
Field Greens, Rosemary Fingerling Potatoes & Heirloom Tomatoes

Shrub Soda
Red Apple & Ginger Honey Balsamic, Sparkling Water

Entree
Marinated Flank Steak w/Mushrooms, Grilled Norwegian Salmon with
Barley Risotto, Braised Chard

Dessert
Lemon Curd & Blueberry Tart with a Cara Cara Vanilla Balsamic Cream

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