November Earth to Table Dinner

The Second Annual OSU vs. Michigan

With Chefs Roger Garland and Chef Peter Veach

Saturday, November 17th, 6:30pm

Menu Coming Soon!

$75 per person plus tax and gratuity*
Reservations are required. Please call 419.499.7500 for more information or to reserve your table!**

 


Chef Peter VeachAbout Chef Peter Veach:

 

Since 2006 Peter Veach has been Executive Chef at the University of Michigan Unions Catering, which includes The Michigan Union, League and Pierpont Commons Unions. Formally he held the Executive Chef position at The Henry Ford Estate for 18 years. Additional career experiences have included The Detroit Athletic Club under Master Chef Dan Hugler, Periwinkles Country French restaurant, Hilton, and Sheraton Hotels.

Chef Peter graduated from Schoolcraft Community College, is an active member of the American Culinary Federation, and is a part time Adjunct Professor at Henry Ford Community College. He is a volunteer and instructor for Cooking Matters (formerly Operation Front Line), a national organization to help teach low income families how to cook and eat healthy. In his spare time, he enjoys spending time with his family and playing sports.

Michigan Unions Culinary Team

University Catering Team - University of Michigan

 

 

Chef Roger GarlandAbout Chef Roger Garland:

Chef Roger Garland is the Executive Chef of the new Ohio Union on The Ohio State University campus. Roger supervises all culinary aspects of the Union which includes extensive catering operations and multiple student food outlets. Roger is a graduate of the Culinary and Hospitality School in Joliet, Ill. Roger is married to Michelle and has two sons named Ethan and Evan. Before running his own restaurant in Oregon, Roger worked as a chef for Hyatt Hotels Corporation in Chicago, San Diego, Aruba and Columbus. Roger was the opening Chef and later the Director of Food and Beverage at the upscale Blackwell hotel and conference center on The Ohio State University campus for 8 year, then assuming operations at the Ohio Union for the past two years. 

 

 

 

*Due to security reasons, credit card numbers cannot be kept on file. Please be sure to bring a form of payment to the event to cover the cost of drinks.
**Payment due at time of reservation. No cancellations after Monday prior to the event.