FALL 2016


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 3

Michael Barrera

Michael Barrera, culinary director for Heirloom Hospitality, oversees the diverse New American spread at TOWNHOUSE Birmingham and Detroit, as well as the vibrant, technique-driven steakhouse fare at PRIME + PROPER Detroit, from menu development to execution, planning, seasonality, and more. The importance of taking care of guests lies at the core of his culinary philosophies.

Marjorie Meek-Bradley

Marjorie Meek-Bradley is the Executive Chef of Ripple and Roofers Union and Chef/Owner of Smoke & Stacked in Washington D.C. A California native, Marjorie likes to cook with local seasonal products and let the ingredients speak for them selves. Marjorie was twice nominated for James Beard Rising Star Chef and a Season 13 Top Chef Finalist.

Tuesday, October 4

Nick Janutol

Nick graduated from The Culinary Institute of America in 2007, which he followed with stints in the kitchens of Beverly Hills Grill and Rugby Grill. In 2009, he moved to New York City to work at Eleven Madison Park, where he spent 2 years, followed by a move to Chicago to open the Elysian Hotel (now the Waldorf Chicago) and its restaurants, Blasan and the two Michelin star-rated Ria.

John Somerville

Chef John Somerville is the Executive Chef at Steven Lelli’s Inn on the Green in Farmington Hills, Michigan. Prior to joining Steven Lelli’s Inn on the Green, Chef John joined The Lark in 1994 and served as Sous Chef until his ascension to Chef de Cuisine in 2006.

Wednesday, October 5

Marc Bogoff

Chef Marc Bogoff began Stockyard as a monthly supper club out of a friend's loft in Pontiac, Michigan. As the intimate dinners grew in popularity, so did Stockyard. One food truck and three years later, Marc has built a business hosting special dinners at some of Detroit's most beautiful and icon locations such as, The Old Michigan Theatre, Piquette Plant and Belle Isle, to name a few.

Eve Aronoff Fernandez

Eve Aronoff is the Chef/Owner of eve and Frita Batidos. She has worked in the culinary industry for over 25 years – from prep cook, to line cook to sous chef, Chef de Cuisine to Executive Chef – honing her skills, studying different cultures and developing her own distinct style of cooking.

Thursday, October 6

Marc Djozlija

Marc Djozlia’s passion for cooking began while attending high school in his hometown of Detroit, MI. During his junior and senior years he began taking cooking classes three hours a day at a vocational institute in place of his electives. Following high school graduation, Djozlija furthered his training at the highly regarded Culinary Institute of American in Hyde Park, NY.

Edward Sura

Edward Sura formerly lead the award-winning culinary team as Executive Chef at NoMI Kitchen at the Park Hyatt Chicago. Chef Sura developed his appetite for cooking while growing up on a farm in Michigan. This sparked a deep appreciation of approachable, rustic dishes full of fresh, local ingredients. Enrolling in the Great Lakes Culinary Institute transformed this passion into a lifelong career journey.

Friday, October 7

Brad Greenhill

Brad Greenhill is the executive chef and co-owner of TAKOI, located in Detroit MI. Throughout his career in the restaurant industry, he has tackled many different cuisines across both Michigan and Boston, including Italian food, wood-fired dishes, and outdoor BBQs. Now, Greenhill focuses on Thai-inspired cuisine at TAKOI, and continues to bring new flavors to Detroit’s dining scene.

Takashi Yagihashi

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.


Murals in the Market

Public art has long been an integral part of the Eastern Market experience. It’s this legacy that Murals in the Market aim to build upon by inviting over 40 + world-class local and international artists to paint large-scale murals throughout the district. Savor Detroit guests will have the opportunity to bid on limited edition prints from the exhibit to benefit Eastern Market.


Eastern Market

Since it began in the 1800s, Eastern Market has gradually become a cornerstone, nourishing its residents by providing fresh and nutritious food throughout Southeastern Michigan. In more recent years, Eastern Market Corporation has built an infrastructure around the market to support our unwavering mission to enrich Detroit—nutritionally, culturally and economically.