Six of Michigan’s top chef’s are coming together for four special tasting events featuring an all-star cast and delicious six-course menu for a Seasoned Chef’s Dinner Series. The first dinner is scheduled at CAYA Smokehouse Grill in Wolverine Lake at 6 p.m. April 23.
Participating chefs include Chris Johnson, The Meeting House in Rochester; Alan Merhar, Evans Street Station in Tecumseh; Jay Gundy, Cork Restaurant in Pleasant Ridge; Benjamin Meyer, Iridescence at MotorCity Casino Hotel in Detroit; Jeff Rose, C.A.Y.A. Smokehouse Grill in Wolverine Lake and Eric Voigt, Big Rock Chophouse and The Reserve in Birmingham.
Each chef will prepare an appetizer and course paired perfectly with a fine wine selection. Wines featured will be done by Michael Korn of Woodberry Wines. The first Seasoned Chef’s Dinner Series will begin with chef’s choice of passed appetizers including Bacon Wrapped Plantain with chimmichuri, radish, pink peppercorn; Sweet and Sour Veal Sweet Breads with pickled red onion and bell pepper; Chicken and Applewood Bacon Roulade with Whole Grain Mustard and Basil; Raw Kumamoto Oyster with Mango Mignonette, Radish, Red Curry Cocktail; and Smoked Salmon Croquette with Jalapeño Remoulade.
Dinner’s first course is presented by Chef Chris Johnson from The Meeting House and will feature Lightly Smoked PEI Mussels with Sweet Corn Romesco, Blistered Baby Tomato, Fennel, Roasted Pepper, and Saffron. Rabbit Confit and Grilled Ramp Ravioli with Bundled Arugula, Taggiasca Olive, Cornichon, Ice Wine Vinegar, and Crispy Pancetta is the second course and is presented by Chef Alan Merhar of Evans Street Station.
Chef Jay Gundy of Cork Restaurant will prepare the dinner’s third course of Duck Liver Pate’ with Brioche Crouton, Treviso, Baby Greens, with a Grilled Sweet Onion Vinaigrette. Pan Seared Halibut with Red Pepper Clam Butter, Guanciale, Potato Chips, Dill, and Black Tuscan Kale is the star of the fourth course presented by Chef Benjamin Meyer, Iridescence MotorCity Casino Hotel. The dinner’s fifth course, Colorado Rack of Lamb with Mint, English Pea, Smoked Tomato Couscous, and Zinfandel Reduction, is prepared by Chef Jeff Rose of C.A.Y.A. Smokehouse Grill.
The dessert course will feature Rhubarb with Rhubarb Compote, White Chocolate Strawberry Mousse, Rugulah Dough, Rhubarb Financier, Pate Sable Croustillante a Crumble. It’s presented by Pastry Chef Eric Voigt from Big Rock Chophouse and The Reserve.
“We wanted to create a very special dinner experience for guests who truly are passionate about tasting fabulous food paired with that perfect wine selection,” said Jeff Rose, executive chef and co-owner of CAYA Smokehouse Grill. “We’re planning to do one dinner every season and all the chef’s that are participating in the ‘Seasoned Chef’s Dinner Series’ are very seasoned themselves and extremely talented. It will be a tasting event to remember.”
Only a limited amount of tickets are available for this dinner. Cost is $85 per person and does not include tax and tip. Reservations are required as space is limited. For more information, or to reserve your seats call 248-438-6741.