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 ended up with a strong panel of five: Anthony, David, Leesa, Carl, and Michael.
Each brought their own taste, background, and perspective. Their thoughtful feedback turned what could’ve been a simple tasting into a learning experience for everyone involved.
The Line-Up
Three of our cooks entered the cook-off, each bringing their own flavor, style, and story.
🍢 Nolan – Cowboy Bites
A bold appetizer built from diced peppers, cream cheese, and three proteins — grilled chicken, bacon, and prime rib shavings. Bite-sized, balanced, and beautifully executed. The judges were impressed from the start.
🥙 Luke – Chicken Shawarma
Marinated grilled chicken tucked into warm pita, finished with crisp vegetables and a garlic-yogurt sauce. Deep flavor, hearty portion, street-food soul with Sugarbush precision.
🍔 Ghavin – PB&J Smashed Burger
At first, the name raised eyebrows. But Ghavin delivered a smart, savory surprise. The “PB” came as a peanut-butter aioli — smooth and subtle. The “J” was a smoky bacon jam that played perfectly against the crisp 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 for their creativity and camaraderie.
As for the winning dish? Now it’s up to Chef Michael and me to decide if it’s menu-worthy. We might even see two of these creations featured as specials soon.
More Than a Cook-Off
This was never just about competition. It was about seeing people take pride in their craft — the kind of quiet confidence that shows up when someone believes in what they make.
Watching our cooks create, present, and share their dishes reminded me of something I’ve always believed: improvement starts with awareness. You can’t fake flavor, just like you can’t fake effort.
What began as a simple kitchen challenge turned into a story about growth, teamwork, and the courage to create.
That’s what MyJLStory is about — finding lessons in the everyday moments, whether it’s on the course or behind the line.
Stay tuned for when these dishes make their way to the Sugarbush menu. And if you stop by, come hungry — for food, for stories, and maybe for a little inspiration.