On a cool Michigan Monday in October, the course was quiet—but inside the clubhouse, the energy was unmistakable.
This afternoon, we hosted our very first Sugarbush Kitchen Cook-Off, a friendly culinary competition born from a simple, rainy-day moment.
A few weeks back, I walked into the kitchen to check in on the team. It was slow on the course, but not in the back of house—one cook had whipped up a cheesesteak on pita, another had crafted a prime rib quesadilla. The flavors were bold, the creativity clear. Right then, I knew we had something worth celebrating.
So we invited our line cooks to step up and show off their skills. We invited our customers to help judge. And we made it official.
Meet the Judges
We originally planned for eight judges, but after a last-minute cancellation, we had a strong panel of five:
Anthony, David, Leesa, Carl, and Michael—thank you for lending your time and taste buds to this event. Your feedback made the experience that much more meaningful.
The Line-Up
Three of our line cooks entered the cook-off, each bringing their own flavor, style, and creativity.
🍢 Nolan – Cowboy Bites
A bold appetizer featuring diced peppers, cream cheese, and three proteins—grilled chicken, bacon, and prime rib shavings. Bite-sized and well-balanced, it set a strong tone right out of the gate. The judges were clearly impressed.
🥙 Luke – Chicken Shawarma
A generous portion of marinated grilled chicken, layered into warm pita bread and finished with fresh vegetables and a house-made garlic yogurt sauce. The flavor was deep, the portion hearty, and the presentation spot on. Street-food soul, Sugarbush execution.
🍔 Ghavin – PB&J Smashed Burger
At first, the name raised eyebrows. But Ghavin delivered a smart, savory surprise. The “PB” came in the form of a peanut butter aioli—smooth and subtle. The “J” was a smoky bacon jam that played perfectly against the crispiness of fried onion straws. Messy, flavorful, and downright craveable.
And the Winner Is…
After all tastings were complete, the scorecards were tallied—and Ghavin’s PB&J Smashed Burger came out on top.
All three cooks stood tall as the judges shared feedback, suggestions, and well-earned praise. It was a true team moment, and we’re grateful to our judges for their honesty and support.
As for the winning dish? Now it’s up to Chef Michael and me to determine if it’s menu-worthy. We may even see two of these creations featured as specials in the near future.
This was more than a cook-off. It was a reminder of the creativity and pride our team brings to the table every day. Public golf, elevated hospitality—this is what Sugarbush is all about.
You’re not just playing golf. You’re stepping into a tradition.
We’ll let you know soon when these dishes will appear as specials—keep an eye out, and come hungry.