OCTOBER 6 – 10
Hour Detroit magazine’s Savor Detroit is a five-night dinner series featuring custom menus developed by the city’s most celebrated chefs. Each night, a duo of chefs prepare a one-of-a-kind four-course meal complete with thoughtfully selected wine pairings. Guests also enjoy a cocktail hour, light appetizers, live entertainment, and unique art installations for the ultimate culinary experience.
Monday, October 6
Chef Daniele Dell’Acqua is executive chef at The Silver Spoon in Rochester Hills, the culmination of 34 years of hard work. The restaurant epitomizes what Chef Dell’Acqua says is the quintessential Italian restaurant adorned with traditional Italian flavor.
Garrett Lipar grew up in Waterford, Michigan enjoying and respecting the seasons we have here. He spent countless hours in his grandparents vast garden, growing, tasting, canning and pickling everything he could. At 14 years old, Garrett got a job in a kitchen doing dishes.
Tuesday, October 7
Chef de Cuisine Benjamin Meyer is fluent is a wide array of culinary styles. His wealth of experience and expertise in various facets of the culinary industry, coupled with his undeniable talent, make him a priceless asset inside Iridescence, a premiere, AAA Four-Diamond dining destination located on the top floor of MotorCity Casino Hotel.
James Rigato is the chef/owner of Mabel Gray in Hazel Park and chef/partner of The Root Restaurant & Bar in White Lake, Michigan. A Howell, Michigan native and Schoolcraft College graduate, his philosophy on cooking stems from a lifelong love of food and an appreciation for the diverse agricultural area in which he was raised.
Wednesday, October 8
Rick Halberg is an award-winning chef who has applied his exceptional culinary creativity in the Detroit area for the past 35 years. He has been the force behind several highly regarded Detroit restaurants including R.I.K.’s in West Bloomfield, Emily’s in Northville and Tutto Benne in Farmington Hills.
Adam Polisei employs a passionate and approachable leadership style in his role as executive chef of Ocean Prime in Troy, Mich. With an athletic background, Polisei mentors his culinary team — consistently praising the positive and constructively coaching any areas of improvement — in order to present an exquisite dining experience for each guest.
Thursday, October 9
Chef Brandon Johns brings to Grange a passion for fresh, seasonal and locally sourced menu items. Grange features a regional, evolving menu highlighting the best products and ingredients from local and sustainable sources prepared simply to accentuate their natural flavors.
Chef Brian Polcyn is an award-winning chef and charcuterie expert. Chef Polcyn is nationally recognized for his creativity and culinary talents, and as the visionary behind some of Detroit’s most acclaimed restaurants.
Friday, October 10
Originally from Detroit, Executive Chef Reva Constantine was lured into the culinary world when her passion for this industry and food was recognized at an early age. While in high school Reva went on to study culinary arts at Brithaupt Vocational Center in Detroit, MI. There she found her true love… the world of culinary arts and there she decided to become a professional chef.
Chef Tadashi Nagura serves as executive chef at Slurping Turtle Ann Arbor, where he works closely with James Beard winning chef and owner Takashi Yagihashi to run the kitchen of the Japanese comfort food concept and ramen hotspot. At Slurping Turtle, Tadashi serves as an instructor and mentor for fellow chefs in the kitchen, focusing on delivery on authentic dining experience to guests.
Jenny Risher is a graduate of The College For Creative Studies in Detroit. Her continual strive for perfection, fresh style, and natural sensibility has afforded her the opportunity to photograph for many illustrious clients. Her photographs have been published in numerous national advertising and editorial publications.
Gleaners Community Food Bank
For almost 38 years, Gleaners Community Food Bank has been “feeding hungry people and nourishing our communities.” Last year, Gleaners distributed 34 million pounds of emergency food for more than 77,000 meals each day to more than 510 partner schools, senior centers, soup kitchens, shelters and pantries in Wayne, Oakland, Macomb, Livingston and Monroe counties.