Houndstooth Restaurant
- When
- October 19, 2025
- Where
-
Houndstooth
132 Pipestone St.
Benton Harbor, MI - Tickets/Info
- Get Tickets
Join Houndstooth for a Jacques Pépin 90/90 Dinner created by Cheyenne Galbraith and James Beard Award-winning Chef Joho. This tasting dinner is expressly designed to accompany Southwest Michigan wines and cider from Carriage House Ciders, Modales Wines, Domaine Berrien Cellars, Stranger Wine Company, and Veritas Estate Winery. All collaborators will be in attendance.
Highlights
- 6:00 pm doors open, dinner to start by 6:30 pm.
- Dinner will be a ticketed, family-style event with communal seating, including the counter. Please purchase the total amount of tickets for your entire party to ensure you will be seated next to one another.
- Tickets are non-refundable but transferrable. For questions about tickets or seating, please contact hello@eathoundstooth.com.
- Due to the nature of this event, we are not able to accommodate dietary restrictions.
Details
- Dinner experience hosted by Houndstooth’s Chef Cheyenne Galbraith and James Beard Award-winning Chef Joho of Everest.
- Seated dinner in Houndstooth’s dining room and counter, indoor only.
- Prix Fixe family style menu with wine pairing and welcome toast upon arrival.
- Thanks to the generosity of the participating event host, a portion of the evening's proceeds will be donated to the Jacques Pépin Foundation to support our mission of expanding access to culinary education. We deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
- For more information, contact Houndstooth Restaurant
Event Hosts
Paula Camp
Carriage House Ciders
Paula Camp’s love of cider began when she interviewed the famed French chef, Jacques Pépin, and tried his homemade cider. From there, the former Chicago Tribune restaurant critic experimented with a cider recipe from Pépin. In 2016, Paula and her wife, Mary Connors, a former journalist and editor, together with family and friends, transformed their 137-year-old carriage house in Benton Harbor, Michigan into a modern-day craft cidery. In 2020, the Carriage House brand was born.
While the cidery is relatively new, the Carriage House cider-making process dates back centuries — used by Europeans and early American settlers.
Cheyenne Galbraith
Chef/owner, Houndstooth
Chef Cheyenne Galbraith’s culinary journey began in the heart of Indiana, where she grew up cooking alongside her family. It was during her time at Ball State University that a spark was lit—after spotting an advertisement for the prestigious Le Cordon Bleu, she felt inspired to turn her love of food into a career. That inspiration led her to North Carolina, where she began her formal training in culinary arts at Guilford Technical Community College.
After graduating, Cheyenne sharpened her skills under renowned chef Jennifer James as a sous chef in Albuquerque, New Mexico, for five years. Her passion eventually brought her back to her Midwestern roots in Southwest Michigan, where she took on the role of Events Manager at Silver Beach Center / Shadowland Ballroom in St. Joseph, curating menus and executing culinary creations for large-scale events and celebrations.
Her next chapter brought her creative voice to life as Executive Chef at The Bistro in The Boulevard Inn. There, she began developing a signature style—bold, French-inspired cuisine with a flair for the unexpected.
In 2019, Chef Galbraith opened Houndstooth, a New American restaurant nestled in the arts district of Benton Harbor, MI. As co-founder and now sole owner and executive chef, she envisioned a space where adventurous flavors meet community connection. With an open-concept kitchen and bar, Houndstooth immerses guests in the lively energy of the culinary process, offering a dynamic and seasonal menu that evolves with her team’s inspiration and the bounty of each season.
Now with over 20 years of experience, Chef Cheyenne Galbraith remains as passionate and curious as ever—constantly exploring new ideas, techniques, and flavors, from savory to sweet. Her mission is simple: to create food that surprises, delights, and brings people together around the table.
Chef Joho
French-American chef and restaurateur
Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen in Alsace, France. His formal training began as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill, and continued in kitchens in France, Italy, and Switzerland. By the age of 23, Chef Joho was the sous chef at a Michelin three-star restaurant where he commanded a 35-person staff.
Chef Joho’s rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest, which became one of the world’s premier dining rooms. His past establishments across the country in Chicago (Everest, Studio Paris) and now in Las Vegas (Eiffel Tower Restaurant) set standards for dining and win accolades at every turn. Chef Joho is also a partner in several other concepts, including Chicago’s M Burger, and was a founding partner of the Corner Bakery concept.
Guest Collaborators
Andrew Backlin
Winemaker, Modales Wines
Originally from Lake County in Northern California, Andrew worked in wine production under mentor, Jed Steele of Steele Wines as well with the Duckhorn Portfolio.
After realizing that working for a brand making over 2 million cases wasn’t what he wanted to do, he found himself in Michigan. Owners of Modales, Jim and Carol Gonzalez had purchased a vineyard and began selling their grapes to other wineries. After realizing that they could be making wine from their grapes, Andrew helped make the first release of Modales in 2016.
Working with over 15 grape varieties such as Riesling, Cabernet Franc, Chardonnay, Pinot Noir, newly planted Gamay, experimental plantings of Petit Manseng and Tannat to name a few, Andrew is steadily pushing the boundaries of Michigan wine.
In a recent article by Dorothy Gaiter and John Brecher Andrew says that the Gonzalezes give him “Carte Blanche” to create terroir driven, low-intervention wines that show the excellence that is possible from Michigan grown grapes.
Under Andrew’s leadership, Modales is now the first USDA Organically Certified Vineyard in Southwest Michigan.
Amy Birk
Winemaker, operations manager, Domaine Berrien Cellars.
Amy Birk is the winemaker/operations manager at Domaine Berrien Cellars. She has a Bachelor of Science in Chemistry from Marquette University and was a professor for Lake Michigan College’s Wine and Viticulture program, at Lake Michigan Vintner’s.
In 2022, Wally and Katie Mauer, the longtime proprietors of Domaine Berrien Cellars, passed the reigns to long-time employees Amy and Jacob Nivison. Using the knowledge gained from years of schooling and working under Wally and Katie, Amy and Jake hope to carry on the legacy of Domaine Berrien Cellars, forging a path forward towards sustainability.
Maxwell Eichberg
Co-owner, winemaker, Stranger Wine Company
Stranger Wine Co. is a family-owned micro-winery in Buchanan, Michigan, rooted in the Lake Michigan Shore AVA. Founded in 2021 by husband-and-wife team Maxx Eichberg and Sidney Finan, the winery sprang from their shared passion for wine and agriculture and a quest to “find meaning in an otherwise meaningless world” through winemaking.
The couple purchased the historic 15-acre Avonlea Estate vineyard in 2021, choosing Michigan for its untapped potential as a wine region. Notably, they originally planned to start a winery in Oregon, but after working a harvest in southwest Michigan and recognizing the area’s promise (and relative climate stability amid West Coast wildfires), they decided to put down roots in Michigan instead. They farm regeneratively, implementing a biologically intensive spray program, and minimal intervention winemaking in the cellar (native yeasts, no racking, thoughtful elevage, neutral oak).
Tim Godfrey
Director of the Wine and Viticulture Technology Program, Lake Michigan College
Tim Godfrey is the Director of the Wine and Viticulture Technology Program at Lake Michigan College, where he leads a comprehensive, hands-on curriculum in winemaking, viticulture, and wine business education.
With a background in commercial winemaking and the drinks industry, Tim is passionate about bridging the gap between classroom learning and industry practice. He oversees Lake Michigan Vintners, the college’s teaching winery, and mentors students through every step of the wine production cycle — from grape to glass and everything in between. In addition to his work in education, Tim is an active orchardist and cider maker, cultivating heirloom apple varieties on his farm near Lake Michigan.
Dr. Sherry Seston
Dr. Sherry Seston has a Ph.D. in Environmental Microbiology and Chemistry. In addition, Dr. Seston has a Diploma in Wine from the Wine Spirit and Education Trust and is a certified WSET Wine Educator.
She opened Veritas Estate Winery with her husband Chef Tim Schultz in South Haven, MI in 2023. Together they also operate The Vintage Inn, a year round bed and breakfast, which is located at the winery. She is committed to making unique European Style dry wines from grapes grown in the Lake Michigan Shore AVA.