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 2
Jennifer and Justin met while attending the Culinary Institute of America in Hyde Park and have since traveled and cooked from Maine to Alaska. Some notable and influential stops have been Prune and Le Bernardin in NYC, Chez Panisse in Berkley CA, Eva in Los Angeles, The National and Farm 255 in Athens GA, Mission Table in Traverse City MI, Yusho, and Kinmont in Chicago.
Chef Alex is originally from the Detroit area, but spent several years in the Tampa area. He attended Schoolcraft College, and honed his skills in culinary arts. In Tampa, Chef Alex worked at some incredible restaurants, focusing not only on his delectable cuisine, but also expertly pairing his dishes with wine.
Tuesday, October 3
Chef Rebecca LaMalfa grew up on a farm in Chico, California with her life revolving around food. Her father was a second-generation farmer while her mother made canning apple butter and peach preserves a yearly family affair. As a result, LaMalfa inherently gravitated towards cooking, and her early experiences with food continue to shape the way she cooks today: taking seasonal ingredients and treating them in the most thoughtful way possible.
Chef Kate Williams specializes in nose-to-tail, whole animal preservation and utilization, as well as highlighting local farms. She has honed her skills around the world including New York City, Chicago, and Copenhagen. Williams recently opened and operated Republic Tavern in Detroit and left to open her own restaurant, coming to Corktown in Spring 2016.
Wednesday, October 4
Originally hailing from Adrian, Mich., Jordan began an interest in Culinary Arts at a very young age. He started his first cooking position at a diner at the age of 14, then went on to Schoolcraft College for Culinary Arts, where he participated in various culinary national competitions as a student.
Joe Flores' career in restaurants started as a dishwasher at age 17 and from there, he quickly excelled to his first sous chef job by age 20. He later honed his Executive Chef and leadership skills working for PF Chang's. After eight years, Joe sought new challenges and went on to help open Wright & Company, before having the opportunity to head to Chicago and work for one of America's most celebrated restaurants, Alinea.
Thursday, October 5
Chef Ernesto first learned the importance of cooking with fresh ingredients from his abuela (grandmother) when he was 13 years old. The early experiences sparked his interest in the culinary arts, and he entered the restaurant business at 15 as a prep cook.
Having grown up on Grosse Ile, Michigan, Craig’s first job was at a yacht club where he learned the basics of the food service industry. After graduating high school, Craig took the Introduction to Cooking class at Schoolcraft College and that is where he fell in love with cooking.
Friday, October 6
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.
Joseph VanWagner joined AFB Hospitality Group several months ago after years of culinary experience in both Detroit and Chicago, where he worked at some of the cities’ best restaurants. VanWagner’s experience has led him to build an aesthetic approach to progressive flavors, developing modern cuisine sourced with fresh, local ingredients.
Tony Roko, a native of Detroit, is a self-taught artist whose dazzling images are created from re-purposed industrial and architectural materials. “I find inspiration in the balance between creating art and preserving the innate history of salvaged materials,” he says.
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.