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.