We Are E.R.! Dinner Menu

Salad of Bibb lettuce

mandarin orange, candied walnuts and spicy sweet cherry chipotle dressing

Choice of entree

Grilled sirloin of beef

roasted garlic thyme sauce, Yukon gold potatoes and seasonal vegetables

Baked tilapia filet

lemon red pepper sauce, Yukon gold potatoes and seasonal vegetables

Parmesan and ricotta stuffed pasta shells

morel mushroom cream sauce and asparagus

Dessert

Peach-Blueberry Upside-down Cake

individual vanilla cakes studded with local peaches and blueberries with whipped cream and a honey butterscotch sauce

Look Who's Cooking Now......

Overseeing all the preparations for the We Are E.R. Dinner & Auction is Executive Chef Ted Cizma who lives in Williamsburg with his family and has children in all levels of the Elk Rapids school system; Elementary, Middle school and High school.

Renowned Chicago-area Restaurateur and Chef, Ted Cizma, has been named Executive Chef of the award-winning, 900-acre Grand Traverse Resort & Spa, near Traverse City, Mich. In his new position, Executive Chef Cizma oversees all culinary staff and operations for the Resort’s food & beverage outlets including three restaurants, and all menu and food planning and preparation throughout the property including banquets seating up to 2,000 persons.

His professional career highlights include, most recently, Executive Chef of Chicago’s John G. Shedd Aquarium. Previously he was Executive Chef and owner of a small group of award-winning restaurants in the Chicago area including: Grace Restaurant in Chicago, Elaine Restaurant in Naperville, Ill. and The Outpost Restaurant in Chicago from 1995 to 2000.
Since 2003, he has specialized in providing hospitality, event planning and catering services for high profile clients. He served as the Chef/Caterer for the 2004 and 2005 ESPN Winter X Games in Aspen, Colo.

Among Executive Chef Cizma’s accomplishments are accolades as Food and Wine Magazine “Best New Chef” in the year 2000, a continuous “three-star” rating from the Chicago Tribune 1996-2003, a continuous “three-star” rating from the Chicago Sun-Times 1996-2003, Chicago Magazine “Best New Restaurant” 1997 (The Outpost), 2000 (Grace), 2002 (Elaine), Wine Spectator “Award of Excellence” 1997 through 2003, and Meals on Wheels Honorary Chef 2003 and 2004.

Executive Chef Cizma holds a Bachelor’s Degree from Loyola University in Chicago. He also holds a certificate from the Cooking and Hospitality Institute of Chicago and is a Culinary Foundations Certified Trainer with the Culinary Institute of America.