We're ready for you Ann Arbor. Join us for a Pokemon hunt with fellow trainers. We'll grab coffee, hit up some Pokestops, ice cream, and keep on moving! Download Grubbable and use referral code "verad440" for a free month; you'll get a discount at Argus.
Wow, what an incredible event, Detroit!! More than 100 folks showed up tonight to join us for a Pokémon Go Bar Crawl (2 miles and 5 bars). We caught rare Pokémon like the Electabuzz, Bulbasaur, and Mankey. Thank you so much to all of you who made new friends, and to the participating bars: Checker, Grand Trunk Pub, Queens and Park Bar.
Here's a sneak peek of where we hosted our secret POP:LUCK. Can you guess where?
The theme was "green" and everyone made terrific dishes, from a dill shrub cooler, to chimichurri portobello mushrooms, tostones with avocado crema, Sarap Detroit's pandan chicken, pesto tortellini, orzo pasta salad, spinach soufflé, mint lime panna cotta, pistachio pudding cake, and more! More pics to come.
If you missed this one, join our mailing list to hear where we're popping up in West Village next month.
Join us at 12 noon on Saturday, May 21, for our inaugural POP:LUCK event.
What's a POP:LUCK? It's a pop-up plus a potluck! We CraVe Detroit's mission is to connect food, people, and art and as you know, we like to pop up in unexpected places.
Each month this summer, We CraVe Detroit will host a POP:LUCK featuring a special theme or ingredient in the outdoors. May's theme is GREEN* and we're teaming up with our friends, Sarap Detroit, to kick off the series in the Dequindre Cut. We then get together — with you — to eat a whole lot of food with new people!
And the best part is this event is free, with one caveat: All you've got to do is sign up and prepare a green-themed dish to share with at least 8-10 others. Registered attendees will receive wristbands on the day of to participate. (We anticipate a few dozen participants but want to make sure the amount of food you make is manageable and also allow you to sample different dishes).
Here's what you can sign up to make:
Note: The exact location on where to meet will be released to ticket holders only.
We're thrilled to make it on to Thrillist's comprehensive list of Detroit's pop-ups. We're in good company, including our good friends, Dorothy and Jake of Sarap Detroit.
Over the winter, we teamed up with Dine Drink Detroit and Yum Village to co-host a dinner with Brion Wong of the soon-to-open Peterboro.
And we've been hosting vegan potlucks in Ferndale. Stay tuned for a bacon themed dinner we're set to do with the guys who put on the BaconFest every year.
Thanks for the love!
- Craig + Ve
We are ecstatic to be collaborating with Yana G of The Salo Series and Scott R. of Dine Drink Detroit for our next dinner: ANI on Sunday, November 15, 7:00-9:00 p.m.
ANI means "harvest" in Tagalog, or filipino. This is a collaborative dinner celebrating the local and seasonal ingredients of Michigan and diners will feast kamayan style: dishes will be coursed out served on banana leaves and eaten with your hands.
Get your tickets here.
Bistek Tartare | Appetizer
The classic tartare, with a filipino/vietnamese twist. Minced sirloin, tenderloin and round, with calamansi, shallots, soy sauce and perilla, topped with quail's egg.
Porchetta stuffed with Sisig | Entree
Very similar to lechon pork belly, rubbed with lemongrass, ginger, mint and coriander, stuffed with sisig: minced pig's head sauteed with soy, calamansi, thai chilies, onions, garlic and chicken liver, with egg.
Kalderitik | Entree
Kaldereta made with duck: "itik" and obviously, foie gras.
Chef's surprise | Entree
Ensaladang Talong | Appetizer
grilled eggplants with local greens, tomatoes and onions in spiced vinegar.
Roasted Corn Flan | Dessert
Roasted corn in creamy flan.
About Yana Gilbuena | The Salo Series
Self-taught Filipino Chef Yana Gilbuena thrives on traveling and cooking Filipino food. In 2014, she embarked on a 50-week pop-up dinner tour across the 50 U.S. states, and wrapped up the Canadian provinces in 2015. Starting in 2016, she's taking The Salo Series to South America. This is your last chance to eat with her stateside!
Like We CraVe Detroit, Salo is not about the food, it's about the people for Yana. “You never know who you’ll get to meet that night. Everyone comes in not knowing [each other]. It becomes networking, but not in a sleazy kind of way. They’re coming together, because they’re curious about Filipino food or they love Filipino food. So at the end of the night, everyone becomes a family, especially when you’re eating with your hands. There’s no pressure of being so formal with the fork and spoon on the right. I just feel like it lessens that expectation and it’s just fun when you see people digging in!” - [source for quote: The Chef's Connection]
About Dine Drink Detroit
Dine Drink Detroit is an annual dining event featuring independently owned and operated restaurants. The price point is low to encourage people to try more than one restaurant.
"The inspiration is that there are so many cool small businesses in Detroit," says Scott Rutterbush, operations developer for Great Lakes Coffee Roasting Company and co-organizer of Dine Drink Detroit. "People are doing some really great stuff that we wanted to showcase and celebrate. These are places that maybe not everyone knows about."
On October 17, Patience and Martin graciously let We CraVe Detroit take over their home for a tasty beer infused meal prepared by Chef Jared Dellario. We sourced the duck from Fowlerville, delicata squash from People's Pantry in Kalamazoo, and bacon from Melo Farms.
The beers used in the meals and provided as tastings include:
We popped up at The Eastern last night for a Mad Hatter's Tea Dinner party...a few of our guests took the theme to the next level by dressing up as characters from Alice in Wonderland, like Tweedle Dee and Dum and the Queen of Hearts! Chef Jared Dellario donned his bunny ear chef's hat and cooked up some amazing dishes -- the crowd favorite was the "Happy Pumpkin" - heirloom pumpkin bisque with cardamom, nutmeg, and vanilla chai tea infusion paired with Joseph Wesley Tea's longjing (green tea).
What a fabulous night! If you missed out, you can join us for our Deconstructed Beer Dinner in Bloomfield Hills next Saturday, October 17. Claim your seat at: http://www.eventjoy.com/e/oktoberfest-deconstructed-beer-dinner-3878490
It's time to get crafty with We CraVe Detroit and Method's Chef Jared Dellario. We've just released a limited number of tickets to our Oktoberfest celebration: a Deconstructed Beer Dinner. Join us in a fabulous secret location in Bloomfield Hills on Saturday, October 17.
Amuse: "Starter Wort"
Maple Creek Micro Greens tossed in Citrus Emulsion, Berkshire Bacon, Bosc Pear with English Style Pale Ale
1st Course: "Yeast and Malt" Fish and Chips
Rosemary Pomme Frittes, Amber ale, and Malt-battered Perch
2nd Course: "Mash Making"
Red Devil Squash, Serrano and Thai Chile Hybrids, Pineapple heirloom tomatoes, Sweet Onion Marmalade, Zingerman's Great Lakes Cheshire cheese with Reduced Wheat Ale
3rd Course: "Sparging & Boil" Blueberry Duck Duo Confit
Duck Confit and Grilled Breast Over English Hops and Lemon Balm Risotto with IPA Blueberry Compote.
4th Course: "Cooling" English Shortbread Sandwich
Ginger and Vanilla Shortbread Cookies, Cinnamon Basil Gelato, and Vanilla Stout Cream Sauce
Grab your hats (literally!) and join We CraVe Detroit and Method by Chef Jared Dellario in the Mad Hatter's garden for a tea-inspired dinner featuring hand-picked, single origin teas from Joseph Wesley Tea's collection. Savor an early autumn evening with fellow foodies and cozy up to a familiar flavor presented in a whole new way. Instead of drinking tea, we're gonna eat it!
Tip your hat to Lewis Carroll by feasting on the following:
About Joseph Wesley Tea:_ A finalist for Martha Stewart's Best American Made Food award, Detroit-based JWT works directly with some of the most famous tea growers in the world to produce exceptional hand-picked, hand-made premium teas (and ice tea).
About Jared Dellario: Jared Dellario is a Michigan based chef. Growing up in Kalamazoo he enjoyed the revolving seasons, community of artists, sports, family and friends. His passion for fine food came when living as a snowboarder in Avon, Colorado he worked at acclaimed Toscanini (fine dining Italian restaurant) in Beavercreek ski resort village. There he developed skills and worked with friends which guided him towards a career path back to Michigan. He has cooked professionally for the last 13 years in Kalamazoo, Grand Rapids, Las Vegas, New York, Ann Arbor, and now in Metro Detroit.