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Cork & Fork: A Celebration of Female Culinary Talent

Available Friday, October 10 - Sunday, October 12, 2025

Description

Take a culinary adventure by experiencing Cork & Fork: A Celebration of Female Culinary Talent. A variety of guest chefs and our own Master Sommelier, Elizabeth Schweitzer, come together for a weekend of fine wine and dining, including an eight-course wine-paired tasting dinner. This year we will create a Love Letter to the Midwest, inviting chefs from across our beloved Midwest states and cities to highlight flavors, including Michigan cherries, and more.

Package Includes:

  • Grand Hotel accommodations
  • Breakfast and dinner daily
  • Cork & Fork welcome amenity
  • All resort amenities
  • Thursday welcome reception for those who plan to arrive early
  • Friday evening welcome reception
  • Saturday culinary experiences
  • Saturday Wine Tasting
  • Saturday evening reception prior to dinner
  • Saturday evening multi-course dinner with wine pairing
  • Sunday brunch with chef Q&A
  • Meet and Greet opportunities with guest chefs
  • Admission to the Richard & Jane Manoogian Mackinac Art Museum
  • Add extra days for up to 50% discount off our flexible rates. Discount available on Oct 8, 9, 12 and 13.

The Cork & Fork: A Celebration of Female Culinary Talent package can also be booked by calling Grand Hotel Reservations at 1-800-334-7263.

View Grand Hotel Policies and Information >> to learn more about our evening dress code, luggage process, and more.

Emcee Chef Sara Moulton

Sara Moulton, a protégé of Julia Child, graduated from the Culinary Institute of America in1977 and worked in restaurants for 7 years in Boston and New York. She joined GourmetMagazine, first in the test kitchen, and then as the chef of the executive dining room for a total of 25 years. Concurrently she served as the executive chef behind the scenes at ABC-TV’s “Good Morning America,” prepping and styling all the food for the chefs and cookbook authors that appeared on the show, followed by a 10 year on air stint as food editor. Sara also hosted 1,500 episodes of several well-loved shows, including, “Cooking Live,” a live call-in show on the Food Network during that channel’s first decade. She is the author of  four cookbooks, including most recently, “Home Cooking 101.” Currently, Sara hosts “Sara’s Weeknight Meals,” a public tv show heading into its 13 season this fall. She also co-hosts a weekly segment on “Milk Street Radio,” with Chris Kimball, answering questions from listeners.

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2024 Cork & Fork Highlights

Elevate Your Palate with Chef Forough Vakili's Inspiring Recipe from 2024 Cork & Fork

A participating chef in the 2024 Cork & Fork event, Chef-Founder Forough Vakili of Le Bon Nosh restaurant in Atlanta, Ga., has found culinary inspiration from her studies as a chemical engineer, her worldly travels, and her lifelong appreciation for fresh, seasonal fare. Here, Chef Vakili shares a recipe for a dish she prepared at the 2024 Cork & Fork affair.

Pear and Bacon Galette 

Ingredients

  • 4 cups flour
  • 250 g (8.8 oz) butter
  • 1 pinch of thyme
  • 8 Tbsp water
  • 2 Tbsp apple vinegar
  • Zest of one lemon
  • 1 qt heavy cream
  • 3 eggs
  • 1 Tbsp salt
  • 1 pinch of black pepper
  • 1/4 cup of grated Gruyère cheese
  • 4 bacon strips
  • 1/2 pear

Make the dough by mixing the first set of ingredients in a food processor. Roll out the dough onto a sheet pan and par bake. Mix cream, eggs, salt and pepper and whisk well. Bake the bacon until crispy and cut up into small pieces. Cut the pear into slices. Pour the cream mixture into the galette shell. Top with the bacon, pears, and cheese. Bake at 350 degrees for 30 minutes.

2024 Cork & Fork: A Toast to Culinary Excellence

The 2024 Cork & Fork event was a resounding success, uniting food enthusiasts and top female chefs for an unforgettable culinary experience. Guests savored an array of creative dishes showcasing the talent of participating chefs. Chef Sara Moulton, a protégé of Julia Child and celebrated television food star, served as emcee of the event and participating chefs included Chef Rosana Rivera of Chef & the Baker in Tampa Bay, Fla., Chef Christine Lau of Kimika in New York, NY, Chef Cara Tobin, of Honey Road Restaurant and The Grey Jay in Burlington, Vt., and Chef Forough Vakili of Le Bon Nosh in Atlanta, Ga.

The atmosphere buzzed with excitement as guests enjoyed the culinary delights with expertly paired wines, interactive wine tastings, and engaging panel discussions. Feedback was overwhelmingly positive, with many praising the quality of the food and the vibrant energy of the event. With its engaging format and focus on creativity and innovation, the 2024 Cork & Fork set a high bar for future events, leaving everyone eager for what’s next.

*Subject to 6% Michigan sales tax, 3% Mackinac Island assessment, 19.5% resort fee, and a $15.00 per person, per stay, baggage-handling charge. Regular children’s rates apply. Extra charges apply for additional adults over double occupancy rates. Dates are subject to availability, 30-day cancellation policy applies.

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