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
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.
Wow, we are so stoked to be featured on Crain's Business Detroit. We are grateful to Laura Cassar for diving deeper into our story beyond the food -- and also for giving us great tips on where to find the best tomatoes in Michigan. Check out the story here on our Press page.
Also, Chef Peter landed safe and sound with a few pounds of tasso in tow this afternoon. We took him on a tour of Detroit -- starting with Green Dot Stables, then Mexicantown, on to downtown's Guardian Building, Spirit of Detroit, Campus Martius, and finally wrapped up in Midtown's Great Lakes Coffee & Bar, and HopCat. We gave Peter a crash course on Michigan's vast craft beer scene.
I think our enthusiasm for this great city is rubbing off on him.