$85

Winter Guest Chef Series with the Gentlemen of Farm Field Table

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1454 Gratiot Avenue

Detroit, MI 48207

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Refunds up to 7 days before event

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Chefs and brothers Mike and Matt Romine have been around the block a time or two, as well as around the world. Together, they've worked in some of the finest restaurants in the country and overseas before opening their award-winning restaurants,The Mulefoot Gastropub and Hiram's Tavern, both in Imlay City MI.

A few years back, Chef Matt opened Farm Field Table, a whole animal butchery in Ferndale, which sources high quality animals from small local farms and collaborates with many of southeast Michigan's finest restaurants. Chef Mike joined the FFT team full-time in late 2017 and manages all sourcing and farm relationships. Together, they've managed to build FFT into quite the behemoth; purchasing around 60-70,000 lbs of local meat per month from many small farmers, supporting 90+ wholesale accounts, and collaborating with thousands of locals looking for delicious and interesting cuts through their retail store.

A newcomer to the Farm Field Table family, Sean Force starting cooking at his family’s restaurant when he was 13 years old. At 23, he decided it was time to take his culinary journey on the road. After six years and six states, he made his way back to Detroit to work in some of the city’s premier restaurants, ultimately finding himself at the helm of Ocean Prime as Executive Chef. This past fall, Sean joined Farm Field Table, where everything he has learned to care for culminated in one place. A true focus on local, responsibly raised products with quality always being the focus.

The evening's menu is inspired by Matt, Mike and Sean's cumulative travels and their mission to provide only the best of what Michigan has to offers to their guests. This one is all about those incredible cuts that don’t get the recognition that they deserve.


First

Dry Aged Beef Mousseline with Jerk Spices, Prunes and Sherry


Second

Juniper Rubbed Lamb Ribs, caramelized and pickled onions, romesco sauce


Third

Molasses cured pork leg with pork demi, fermented grains, oil cured olive and citrus


Intermezzo

Celery Sorbet with buttermilk, Dill and Pear


Fourth

Beef Belly, Charred Carrot, Red Chilis, Scallion, Peanut and Labne


Dessert

Persimmon tart and turmeric ice cream

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Location

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1454 Gratiot Avenue

Detroit, MI 48207

View Map

Refund Policy

Refunds up to 7 days before event

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