,Hour Detroit Magazine Savor Detroit Event
1 Delicious Experience!
Twice a year, the Hour Detroit magazine hosts Savor Detroit, which is a five-night dinner series featuring creative custom menus created by two celebrated chefs from Detroit’s finest restaurants. It’s a one-of-a-kind meal experience that you just can’t order at any of the participating restaurants. As part of the evening, there was a lively cocktail hour, delicious appetizers, live beats and even some creative local art installations auction that benefited Detroit’s Eastern Market. It was an all around amazing evening and I can’t wait for the next one!
If you live in the metro detroit area, take note…this event is open to the public! They have one in the spring and another in the fall. It’s such a fun date night idea or a cool way to celebrate with your squad! Aside from Savor Detroit, The Hour Detroit hosts a wide range of events, most of which revolve around food, art and celebrating local culture. And of course there is their ultimate Best of Detroit annual party, which is their biggest bash of the year!
The event took place at the Great Lakes Culinary Center. It had a fun vibe, cool decor and lively atmosphere.
I went straight to the chef’s corner to see the first course being prepared. I had absolutely no clue what it was but I was totally intrigued and excited…well geeked! Yes, I become a geek around food sometimes…best way to describe my reaction!
Yet, I played it cool and sipped slowly on my sprite with lemon. Cool as a cucumber 🙂
First of all, we ate the Sea Bream Tartare. I still had no idea what that was until I tasted it…literally the freshest ice cream with tiny balls of honeydew mixed with the tartare…wow!
The second course sounded seriously boring: wood-fired celery root bisque. I have a hard time making celery sound exciting in my home, but this was out of this world amazing! It had something to do with the walnut olive oil drizzled on top and the savory bite of pecorino. Oddly enough, it was everyone’s favorite course that night, and possibly the best course all week from others who experienced more than one night.
The third course was grilled carrot with maple labneh. I’ve never whipped maple syrup into my labneh and now I found a new recipe inspiration that I’m excited (errr geeked!) about.
The fourth course was a 35-day aged strip loin. It was tender, juicy and perfectly seasoned, and accompanied by roasted pearl onions and mashed parsnip (just like mashed potatoes but much for fancy!).
The final course was pumpkin pie dessert. It was most the unique pumpkin pie I’d ever seen, deconstructed into an assortment of pumpkin flavors and textures with two torched marshmallows to cap it off. Plate was 100% wiped out after dessert.
I was ready to wipe out after that culinary experience! But, you know I’m coming back for more for the next Hour Detroit Magazine Savor Detroit Event!