Chef Anthony Lombardo

In June of 2018 SheWolf Pastificio and Bar opened in Detroit's Cass Corridor. At SheWolf, chef Lombardo and his team craft contemporary Italian food. Inspired by the cuisine of Rome, the food represents Chef Lombardo's travels throughout Italy while focusing on heritage grains from Michigan and the Midwest. These grains will be milled in house and used on the handcrafted
pastas served at SheWolf. SheWolf is HOUR Magazine Detroit's 2020 restaurant of the year, Thrillist Best New Restaurant
in America in 2019 and Chef Anthony Lombardo was a nominated for a James Beard award in 2019 and 2022.

In August, 2011, Clyde's Restaurant Group announced the appointment of Anthony Lombardo as Executive Chef for the historic 1789 Restaurant located at 1226 36th Street, NW, in Georgetown. A 2004 graduate of Culinary Institute of America in New York, Chef Lombardo took over the kitchen of this destination restaurant in late summer and Washingtonian magazine recognized it
in the "100 Very Best Restaurants" issue with three stars in January, 2012 and again in January,
2014. Forbes featured 1789 and Anthony's "daily changing, rarified, extremely locally sourced menu with lamb and pork from the Shenandoah Valley.

Under his skillful leadership, 1789 Restaurant was the winner of Open Table's Dinner's Choice Awards for three categories: American, Best Ambiance and Best Service 2012, and once again it was named as one of the nation's capital's best restaurants for 2013 by Washingtonian. Most recently Lombardo was chosen for the 2013 edition of Best Chefs America, a comprehensive, peer reviewed guide to chefs. Lombardo was also invited to be a featured chef at the acclaimed
James Beard House for August, 2013.
Lombardo brings the skillful technique of being able to buy and incorporate whole humanely
raised animals onto his menu. He worked as a butcher in Italy and learned to deftly break down
animals. His experience at the butcher and salami shop in the town of Bra, a region of Piemonte,
serves him well at 1789 when planning his ever changing menu.

1) Sweat all the onions and butter until translucent, takes 20 minutes
2) Add rice and toast for 10 minutes, medium heat. Should start to smell nutty
3) Once rice is toasted and nutty, add the wine and stir until wine is evaporated
4) Start to add the broth (see below) 1 quart at a time.
5) Once the rice has absorbed all the liquid and is still Nappe, remove from heat.
6) Finish with butter and Parmigiano and serve
7) Drizzle aged balsamic over the rice once plated.

Parm Brodo
2000 g Water
1000 g Parmigiano Reggiano (rind)
5 g Thyme (sprigs)
250 g Onion, sliced
50 g Garlic, cloves
tt Salt

Prep Method
Add all ingredients to a large cryovac bag, seal on high. These bags can be stored in the freezer until needed .
To finish, drop the bags in a pot of boiling water and boil for 30 minutes.
Open the bag and strain the liquid through a chinois. It should be aromatic and full of flavor.

Chef Nina Love

Nina Free Love is a girl full of love from Brooklyn, New York, with big dreams to spread that love. She is a culinary artist, experienced curator, food-based business consultant and hospitality expert with over 18 years of industry experience. She is the owner and operator of The Love Experience, where she is
committed to stellar customer service, high quality food and beverage and providing unique and soulful entertainment to make clients feel the love, one
experience at a time!

Instructions:
1. Sauté: Heat olive oil in a large pot over medium-high heat. Add onion, garlic, green bell
pepper, and jalapeño pepper. Sauté until softened, about 5 minutes.
2. Brown meat: Add ground beef and ground turkey to the pot. Brown the meat, breaking it
up with a spoon, until cooked through. Drain any excess grease.
3. Add spices: Stir in chili powder, cumin, oregano, cayenne pepper, crushed tomatoes,
black beans, kidney beans, sweet potatoes, corn, and diced tomatoes and green chilies.
4. Simmer: Bring the chili to a boil, then reduce heat to low and simmer for 1 hour, or until
the sweet potatoes are tender and the flavors have melded.
5. Season: Season with salt and pepper to taste.
6. Serve: Serve hot, topped with your favorite toppings.
Enjoy your hearty and flavorful Sweet Potato Black Bean Chili!

Chef Brandon Johnson

Brandon (Chef B) Johnson, a true Detroiter born and raised on Detroit's west side is a inspiring young Chef, who is exploring his passion of the culinary arts, through the connection and community offered from food.

Chef B started his culinary journey in his senior year of high school at Frank Cody High school on Detroit's west side, where he joined Detroit Food Academy (DFA), an after school culinary arts and entrepreneur program. He went from being in the program to teaching it within a 6 month time period. While working with DFA, Chef B was able to embark on his culinary journey quickly. Chef B has been part of a culinary team of likewise young chefs, who have had the opportunity to cook for The Ford Family and Lamborghini.

Chef B also is the first scholarship recipient of the Regenerate Detroit Scholarship, a scholarship created by Chef James Rigato of Mabel Gray and former Detroit Lions linebacker DeAndre Levy, to help and provide resources and guidance for young Chefs to contribute to Detroit's growing culinary scene and revitalization.

Chef B is currently the Sous Chef & Creative Director of Events for Reva Constantine Events based out of Southfield MI, at the Great Lakes Culinary Center. He's also a Copper Creative for Copper House a neighborhood-based safe space for the cannabis community (Detroit's 1st Bud & Breakfast).

When Chef B isn't in the kitchen, he's touring Detroit and the metro Detroit area food and restaurant scene as The Head Boudie (Boujee + Foodie) Coach. Vlogging and immersing his followers in his many food excursions.

Keep up with Chef B @theofficial_313chefb on Instagram!

Steps:

• Mix riced potatoes, eggs, and melted butter in a bowl. Slowly add in flour and knead until dough forms. May need an extra 1/4 cup of flour if using boiled potatoes. (Dough should be slightly sticky)
• Dust counter top with flour and roll out dough into a 1/2" thick rope. Cut into 1/2" slices.
• Take cut dough and roll onto the back of a dinner fork. To create ridges (dough is delicate be gentle)
• Prepare an ice bath of cold water and ice with a 2:1 ratio.
• Cook gnocchi in boiling salted water for 3 minutes or until they begin to float. Shock in the prepared ice bath.
• Coat in oil and refrigerate to use later.

Roasted red pepper sauce

Ingredients:

• 2 cups of your favorite marinara sauce. (Homemade is always best)
• 2 charcoal roasted red peppers

Steps:

• Roast your peppers over a charcoal fire to achieve smokey and earthy elements from the fire. You can also do this over open flame with a gas stove.
• Remove peppers and allow to cool covered in a small bowl, about 10 minutes.
• After the peppers have cooled, take away the stem and seeds. Remove some but not all of the char from pepper. (Char equals tastiness)
• Purée peppers with tomato sauce.

Chef BrianPenski

Brian has been a chef for 25 years with a Business Degree from Western Michigan University and Culinary Degree from the Art Institute of Michigan. I have ran kitchens all over the US and have planted my roots in the Metro Detroit area with my wife Katie and son Agie. Currently I am running my own Personal Chef and Catering business, BP Private Chef and Catering.

Dough:

• In a large bowl, sift AP Flour, add salt and mix well
• Create a well in the middle of the flour and pour in oil
• Gradually add the hot water while mixing with a wooden spoon until dough starts to come together
• Transfer to a lightly flour surface and need for 5-7 min until dough is smooth, elastic and no longer sticky
• Wrap or place in airtight container, let rest for 30 min
• Divide into 4 portions, keep portions covered you are not working with
• Roll to about 1/8 inch thick and use a round cutter, glass, or can the desired size
• Place desired filling in center, seal and pinch. Set aside and repeat.

COOK

• Bring large pot of salted water up to a boil
• Carefully add pierogi in batches to not stick together
• Cook for 3-4 Minutes
• Remove and top with oil or butter while you cook the rest
  • If you want to pan fry, place saute pan on med-med high heat with little butter and oil, cook until golden on each side.
  • Top with favorite garnish. This case, caramelized onions and bbq sour cream

FILLING

Pulled Pork

• Smoke or cook bone in butt until tender, cool and shred.
• Remove desire amount for filling
• Allow to come up to room temp
• Mix in shredded cheddar cheese
• Roll seasoned filling into large marble size

Chef Tess Pudil

Assistant Director of Corporate Dining for Plum Market Foodservice

Tess is a graduate of Le Cordon Blue College of Culinary Arts, Las Vegas.  Tess began her career in fine dining at Como's Steakhouse at the Ritz Carleton, Lake Las Vegas Property.  Ret

urning to Michigan in 2008, she worked in several kitchens doing fine dining and pastries.  In 2012 she became a Sous Chef at Plum Market's West Bloomfield location.  Since then she has also been the Game Day Chef for the Detroit Pistons for Plum Market, Campus Director and Executive Chef.  Tess has been the Assistant Director of Corporate Dining for Plum Market for a little over 2 years, helping to facilitate and manage 10 corporate accounts, menu writing, recipe development and staff training.

Chef Noah Reinert

Executive Support Chef for Plum Market Foodservice

Noah is a Frankenmuth native that joined the Plum Market Foodservice team a little over a year ago.  He began his career with Plum Market Foodservice as a Campus Director and has moved up to Support Chef.  He helps facilitate and manage Plum Market's Foodservice accounts.

Preparation – Oven Roasted Beets

1. Place cleaned beets in a small baking dish. For this recipe you will need about 4 small beets.
2. Add ½ c of white wine and ½ cup water.
3. Use a couple of sprigs of fresh thyme, 2 tsp of dried thyme will work as well. Sprinkle the tops of
4. Cover the baking dish with aluminum foil and place in a 350° for 45-60 minutes or until a paring knife can be inserted easily.
5. Remove from the oven and leave covered for an additional 15 minutes.
6. Remove foil and let beets cool for 5-10 minutes to be easier to handle.
7. Using a kitchen towel, or paper towel, rub the skin off the beets.
8. Let cool completely before dicing.

Preparation – Pickled Watermelon Rind

1. Save some of the Rind of the watermelon. 1-2 cups.
2. Remove the dark green outer layer of the rind.
3. Working with the light-colored rind, dice into very small cubes.
4. Place the diced rind in a heat safe bowl.
5. In a small sauce pan combine ½ c Apple Cider Vinegar, ½ c of water, 6 Tbsp of Sugar, 2 tsp of Kosher salt, ½ tsp of Crushed Red Pepper Flakes, I EA star anise pod, and 1 tsp grated ginger.
6. Bring the contents of the pan to a low simmer, simmer until salt and sugar are dissolved.
7. Once sugar and salt are dissolved remove from heat and pour over top of prepared watermelon rind.
8. Using a paper towel, fold and place on top of the rind and liquid, pushing down to moisten the paper towel. This will ensure that the rind on top gets pickled as well.
9. Leave the rind to cool on the counter for 10-15 minutes and then move to the refrigerator to finish cooling completely.

Preparation – Pickled Onions

1. Cut the root ends of the red onion, and remove the peel.
2. Cut the onion in half and slice into a thin julienne.
3. Place the onion in a heat safe bowl.
4. In a small sauce pan combine ½ cup Apple Cider Vinegar, ½ C Water, 6 Tbsp of Sugar, 2 tsp of Kosher Salt, and 1 tsp of black peppercorns.
5. Bring the contents of the pan to a low simmer, simmer until salt and sugar are dissolved.
6. Once sugar and salt are dissolved, remove from heat and pour over top of the julienned red onion.
7. Using a paper towel, fold and place on top of the onion and pickling liquid, pushing down to moisten the paper towel, ensuring the top of the onions gets pickled.
8. Leave the onions to cool on the counter for 10-15 minutes and then move to the refrigerator to cool completely.

Preparation – Honey Balsamic Dressing

1. In a blender, combine ½ c balsamic vinegar, ¼ c honey, 1 tsp Italian Seasoning, 1 tsp Dijon Mustard, 2 cloves of garlic minced, 1 tsp salt and ½ tsp black pepper.
2. With the blender turned on low, slowly stream in ¼ c canola oil until emulsified.

Preparation – Candied Pecans

1. In a mixing bowl, crack and separate 1 egg white into the bowl.
2. Using a wire whisk, lightly beat the egg white until it starts to becomes frothy, about 8-10 swishes. Do not overbeat the egg white, if it is too foamy it will not coat the pecans properly.
3. Add ½ c sugar, ½ tsp Cinnamon, ¼ tsp of Kosher salt and a pinch of cayenne pepper.
4. Whisk gently to combine.
5. Add in 2 cups of pecan pieces, using a rubber spatula, stir to coat the nuts in the sugar mixture.
6. Spread pecans out evenly on a parchment lined and sprayed baking sheet.
7. Place in a 250° oven for 10 minutes. After 10 minutes, use the rubber spatula to gently stir the pecans, then patting them back into a single layer.
8. Bake an additional 5-10 minutes, stirring and baking until pecans are evenly browned.
9. Watch closely after the first 20 minutes, so as to avoid burning.
10. Cool and set aside.

Preparation – Building the Salads

1. Divide Arugula evenly on 4 plates.
2. Drizzle the arugula with 1-2 Tbsp of Honey Balsamic Dressing.
3. Divide Roasted Beets and Watermelon evenly on top of the arugula.
4. Add Shredded Manchego, Candied Pecans, and Pickled Watermelon Rind.
5. Finish the top of the salad with the Pickled onions, Mint Chiffonade and a pinch of finishing salt.

Chef Eric is a graduate of the nationally accredited culinary program at Schoolcraft College, where he obtained his associate's degree in culinary arts.

Eric got his start at the famed Five Lakes Grill , Steve & Rocky's and other Detroit area kitchens. He joined The Henry Ford nine years ago and is currently the Senior Manager of Restaurants. Growing up in Michigan he always looked forward to the few months of the season that he got fresh corn and tomatoes. He spent most of the summer driving across Michigan and would stop and get produce right from the roadside stands.

Chicken Thighs

5#          Boneless skinless chicken thighs- Or your choice of any chicken- Cook times will vary

½ c        Olive Oil Blend

1t           Poms Sweet paprika flakes

1T          fresh Garlic, chopped fine

1t           fresh thyme

For Seasoning- Sea Salt and Black pepper to taste

Marinate up to 24 hours,

• Sear in hot sauté pan and finish in hot oven until cooked through

Sweet Onion Rings

4  ea.    sweet onions- Michigan or Vidalia, peeled and slice 1/2'"

1T          fresh Garlic, chopped fine

Olive Oil Blend

2T          Italian Condiment Vinegar

For Seasoning- Sea Salt and Black pepper to taste

• Toss onion rings and garlic in oil and lightly season
• Place rings flat and put into hot oven until tender and caramelized, stirring occasionally
• Set aside and let cool to room temperature

Roasted Sweet Corn

8-10 each          shucked corn

Olive Oil Blend

For Seasoning- Sea Salt and Black pepper to taste

• Toss corn on the cob in oil and lightly season
• Place flat and put into hot oven until half is charred, stirring occasionally
• Set aside and let cool to room temperature
• Cut kernels off the cob

Charred grape tomatoes

2 pints  grape tomatoes, or your favorite variety

Olive Oil Blend

For Seasoning- Sea Salt and Black pepper to taste

• Toss tomatoes in oil and lightly season
• Place flat and put into hot oven until half is charred, stirring occasionally
• Set aside and let cool to room temperature

Sweet Vidalia Onion Dressing

1/2c      Italian Condiment Vinegar

1T          Whole Grain or Dijon Mustard

1c          Olive Oil Blend

Approx 1c Onion rings- see recipe (Use the broken ones)

For Seasoning- Sea Salt and Black pepper to taste

• Blend vinegar, mustard and onion rings
• Gradually add oil while blending, should be thick
• Add seasoning as desired

Assembly for the Salad

1#          Fresh Arugula

Toss Arugula, Onion Rings, Corn, Tomatoes in a bowl and lightly dress with Sweet Vidalia Onion Dressing, Add Salt and Papper as desired- Serve at room temperature or slightly warm

Place Cooked Chicken Thighs on top and drizzle more dressing on chicken

Chef David McGregor

Executive Chef The Henry Ford Museum / Greenfield Village

Chef David is a graduate from the nationally accredited culinary program at Schoolcraft College, where he obtained his associate degree in culinary arts.With 30+ years' experience in the industry, he has been fortunate to work for some of the Detroit area's finest organizations including Café Bon Homme, The Ritz – Carleton, Opus One, and currently The Henry Ford for over 15 years. David is also passionately involved with local food initiatives that support local, seasonal and sustainable partnerships between consumers and their food sources.

Prep Procedure

1            Heat oil in a large skillet; sauté onions, garlic and peppers until translucent (4-5 minutes

2            Add broth, tomatoes and lemon juice and simmer on medium heat for 5 minutes

3            Season fish with salt and pepper and add to pan along with fresh herbs; cover and simmer additional 5 minutes until fish is opaque and flakey.

*Chef notes: Alternative Fish to replace Sablefish

Atlantic Cod

Pollock

Haddock

Halibut

Hiya! My name is Becca Graf, I am the owner and sole operator of Churned Detroit. Churned is a small ice cream scoop pop up with big ice cream dreams! I started Churned back in 2020,  during the pandemic, as a way to express myself creatively while restaurants were all shut down. I am a graduate of Schoolcraft College's culinary arts program and have been a professional chef for about 12 years now most recently as the pastry chef at Marrow in Detroit. This past year I took a step back from full time kitchen work to focus on my work life balance and to grow Churned. My goal for Churned is to see it either as a store front, on the shelves of local grocery stores or both! At Churned, I am to work with local farmers and businesses for all different aspects of my ice cream. I also enjoy pushing the boundaries of what flavors of ice cream to make (think KFC chicken seasoning or Tom Kha Gai). My many thanks to Chef Jeremy, Chef John, and the Greenfield Village for giving me the opportunity to share my ice cream with you!

Process

1. Slice the strawberries and toss them in a medium bowl with the sugar and lemon juice.
2. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.
3. Pulse the strawberries and their liquid with the sour cream, heavy cream and a dash of vanilla in a blender or food processor until almost smooth, but still slightly chunky.
4. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer's instructions
5. Add any "mix ins", measure with your heart i.e. oreos, chocolate sauce, pound cake crumbles, cheesecake bites, brownies ect. Ice cream will keep fresh for up to 2 weeks. Allow ice cream to temper for a few minutes out of freezer for ease of scooping.

Chef Jermond Booze is a consultant, and co-founder of Vinyl Tastings and Taste the Diaspora, with a passion for celebrating the rich tapestry of food and culture. Hailing from Little Rock, Arkansas, Chef Booze earned his Culinary Arts degree from Johnson and Wales University before delving into African American Studies at Eastern Michigan University.

With a diverse culinary journey spanning numerous cities such as Little Rock, Lake Tahoe, Norfolk, Ann Arbor, and Detroit, Jermond brings a wealth of experience from over a dozen restaurants. His leadership roles in foodservice and grocery management, including at Whole Foods Midtown, have honed his managerial prowess.

Founding June Consulting Group, Jermond serves the Metro Detroit area as a trusted grocery and retail consultant. His clientele includes Season's Market and Detroit People's Food Co-Op, among other local establishments. Co-creator of Taste the Diaspora, Jermond strives to illuminate the African diaspora's influence on American cuisine through education, mutual aid, and culinary exploration, earning recognition as a Food & Drink Innovator in 2021.

At the heart of his culinary endeavors lies Vinyl Tastings, a monthly dinner series where food harmonizes with music albums, curated alongside partner Amber Beckem. From timeless Motown melodies to contemporary hip-hop beats, each 6-course meal draws inspiration from specific songs, offering a unique sensory experience.

In addition to his entrepreneurial ventures, Jermond serves as Culinary Manager for Detroit Food Academy and Lead Advanced Facilitator, guiding young Detroiters aged 10-24 in culinary arts and food entrepreneurship. As Lead Advanced facilitator, he nurtures budding talent, empowering students to showcase their skills through annual 6 course curated dinner experience.

Jermond's culinary expertise has garnered attention from NPR, Eater, Detroit Free Press, and more. Notably, he showcased his talents at the prestigious BayHaven Food and Wine Festival in 2022. Through his multifaceted contributions to the culinary world, Jermond Booze continues to inspire and uplift communities, one delicious dish at a time.

Chef Blanchard is the Associate Corporate Chef at Dawn Foods. In this role, he works hand-in-hand with the Dawn team and customers at the Innovation Studio to inspire creative new offerings informed by the latest trends and consumer insights.

Chef Blanchard is a Certified Master Baker from Retail Bakers of America.  He has more than 15 years experience spanning the bakery field.  He has competed as both a student and professional on culinary teams earning both gold and silver medals.  Chef Blanchard and looks forward to sharing his ideas with you.

Preheat the oven to 325°F with a rack in the bottom third.

In a large mixing bowl, beat the egg whites with the cream of tartar until foamy. Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy.

In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, baking powder, and salt.

In a large mixing bowl or bowl of your stand mixer, use the whisk attachment to beat the oil, egg yolks, and extract until pale yellow. Add the dry ingredients in thirds, alternating with the milk, beating at medium speed for 2 to 4 minutes.

Gently fold in the whipped egg whites with a whisk or spatula just until the batter is uniform. Scrape the bottom of the bowl to ensure the batter is evenly mixed.Pour the batter into the prepared pan.

Mousseline:

In a bowl mix together sugar and egg yolk until slightly fluffy for about 1-2 minutes

Mix in corn starch, flour, and vanilla until thoroughly incorporated and have a smooth paste

Bring milk to boil in a saucepan on medium heat then remove it as soon as it starts simmering.

Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk. T

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Continue whisking for 1 min after the first boil.

Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated. I

Pastry cream needs to be completely cooled to room temperature before using it. Place the cream into a shallow bowl or container and cover the entire surface with plastic wrap to avoid a skin forming on top.

It is very important that the pastry cream is cooled but not cold.

If either pastry cream or butter is too cold or too warm, you won´t be able to whip up the mixture properly as either butter will stay in chunks or the entire mixture will break and curdle

So once pastry cream is set but not cold and butter is soft, move butter into your Stand mixer fitted with your whisk attachment and start creaming the butter for a few minutes until it becomes fluffy. Alternatively, this can be also done with an Electic Hand mixer but pay close attention to the consistency of the cream

Once butter is creamy and pale, start adding the room temperature pastry cream in 4 steps (adding always ¼ only) while the mixer is still on

Cream mixture until it reached a fluffy, pipeable consistency. This will take about 3 minutes

Make sure you do not over whip the cream at this point as it can get runny.

Assembly:

Split cake in half. Place Acetate strip into cake ring. Place ring on a cake board. Cut strawberries lengthwise and place against acetate facing out. Pipe mousseline around strawberries to ensure no holes or pockets form. Place macerated strawberries on cake layer, top with mousseline. Add cake layer top with mousseline swipe level and clean. Let set up in cooler before pulling off acetate.

As a graduate of both Morehouse College – Atlanta the Le Cordon Bleu College of Culinary Arts – Chicago (formerly The Cooking and Hospitality Institute of Chicago), Sam blends kitchen skills with his professional acumen to curate and expand new branded experiences for all connections.  He is a multi-faceted professional with over 15 years of occupational and consulting involvement in the areas of menu development, food and beverage management, hospitality, customer care, culinary management, sales, concept design and business development.

Sam serves as a member of the American Culinary Federation and the American Cancer Society.  He is a former At-Large City Commissioner for Battle Creek, Michigan and has served on the boards for Habitat for Humanity-Western Michigan, The Food Bank of South Central Michigan and the Urban League of Southwestern Michigan.  Sam has enjoyed numerous guest appearances on Fox 2 News Detroit and was most recently with Gleaners Community Food Bank – Detroit as an executive chef and program manager creating innovative development initiatives designed to eliminate hunger, strengthen food access, address nutritional education and minimize social determinants of health.  He is currently an Area Manager with Detroit Public Schools Community District and Culinary Instructor with Dorsey College located in Roseville, Michigan.

A native of Detroit, Michigan Sam currently resides in Southfield, Michigan with his wife and four children.

SOME RANDOM FACTS:

• American Heart Association Health Impact Innovator Award Recipient – 2019
• Numerous guest cooking appearances on Fox 2 News Detroit & WXYZ-TV ABC News Detroit
• Former Program Manager w/ Gleaners Community Food Bank – providing food for families through 5 distribution centers in Southeastern Michigan
• Owner & Chef at Love Joan's Hospitality Group since 2017

FIRST: Bring the 3 cups of water to a boil over high heat and add the lentils. Turn the heat to low and simmer until the lentils are cooked; they should be tender. Drain the excess water and set the lentils aside.

THEN: Heat the oil over medium heat in a large skillet or wok and add the onion. Cook the onion to translucence, and then add the mushrooms. Cook the mushrooms for roughly 3 minutes; add the soy sauce, stir, and finally add the lentils.

THEN: Mix everything up, and add the garlic and the apple juice. Cook out most of the liquid, around 2-3 minutes. Then add the sesame oil and taste. Add salt and pepper as desired.

THEN: In the meantime, make the slaw to top the tacos. Cut the jicama, carrot, and cucumbers — if you haven't already — into thin sticks (no thicker than 1″). Toss with the remaining slaw ingredients and warm the tortillas for the tacos in the oven. Serve hot, and add optional ingredients/variants as desired!

Frank Turner is an innovative chef who is dedicated to creating a wonderful dining experience for everyone he serves.

Turner has worked as the Director of Dining Services at Henry Ford Village, a senior living community that employs a comprehensive approach to wellness including nutrition information and quality food and Food and Beverage Director at The Grosse point War Memorial

Frank also opened the kitchen at the revolutionary Henry Ford West Bloomfield Hospital. As the Executive Chef and Food and Nutrition Director, he maintained an overall 99% Press Ganey rating for two years and developed and managed patient food service, catering, Henry's (the hospital's destination café), and the hospital's state-of-the-art Demonstration Kitchen. He was later promoted to Culinary Wellness Director and onto the senior leadership team and created menus that helped diners in their pursuit of optimal health by always using fresh, wholesome foods, all-natural ingredients and, where practical, certified organic and sustainably grown produce harvested from locally and regionally renowned farms. He also educated patients and guests on healthy, nutritional food at the DK. His work helped take the fresh food concept throughout the Henry Ford Health System.

Passionate about education, Turner has worked as a culinary instructor at Dorsey Culinary Academy in Roseville, MI.

Turner started his career with the Matt Prentice Restaurant Group (MPRG) where he was the Assistant Corporate Chef. While at MPRG, he also served as an Executive Chef and managing partner in various four-star restaurants for 14 years.

Turner has served as a past instructor for Share our Strength "Operation Front Line," past director for the Detroit chapter of Slow Foods USA; Chef/Advisor for the Michigan Department of Agriculture's "Select Michigan Program," and he speaks regularly on "wellness properties" in good foods. He is listed in Best Chefs of America in 2013, 2014 and 2015.

Turner is committed to working with local farmers and Michigan food suppliers to provide ultra fresh and, when possible, certified organic products for all his guests. He believes the fresher the food, the better the flavor and nutritional value, which in turn improves the health of the entire community.

Frank is currently the Food and Nutrition Director at Pontiac General Hospital

He lives in Waterford, MI, with his wife, Jody.

Roll up Method:

1. Toast flour tortilla directly over flame. Remove from heat and add one slice Pepperjack cheese on top of warm tortilla.
2. In a hot sauté pan quickly scramble two eggs with one generous pinch of broccoli microgreens, scramble till just finished.
3. Turn out microgreen egg mixture on top of warm flour tortilla, top with Apple salsa roll up and enjoy!

For the Apple Salsa: 

1. Core and small dice Apples into ¼ inch pieces. Toss immediately with lime juice.
2. Stir in remaining ingredients.
3. Toss into hot sauté pan to just warm up.

Vincent Jones is a skilled chef, an accomplished leader, and a passionate advocate for senior well-being. As the Regional Executive Chef for an upscale senior living community, Vincent's dedication to his craft and commitment to enriching the lives of seniors through exceptional dining experiences has earned him widespread recognition.

Born and raised in the vibrant city of Detroit, Michigan, Vincent's love for food began with his mother's traditions and watching her in the kitchen. His passion for the culinary arts led him to pursue a Culinary Arts Degree at Dorsey Culinary Academy in Roseville, MI. There, he honed his skills and developed a deep appreciation for the artistry of cooking.

Vincent's career trajectory took an innovative turn when he recognized the need to blend his culinary expertise with business acumen to make a meaningful impact in the senior living industry. He embarked on a parallel educational journey, earning a Bachelor's Degree in Business Administration from Davenport University in Grand Rapids MI.

Vincent assumed the role of Regional Executive Chef, responsible for overseeing culinary operations across the expansive territories of southeastern Michigan, Tennessee, Kentucky, Illinois, and Massachusetts. In this role, he has raised the bar in senior dining, redefining what it means to serve hot and delicious food to seniors while maintaining the highest standards of quality and nutrition.

During his leisure time, Vincent loves discovering the latest culinary trends, organizing enjoyable family barbecues, engaging in basketball matches with his five sons, and contributing his culinary talents to assist seniors at nearby centers. He strongly believes that quality food can provide sustenance not only for the body, but also for the spirit.

Directions:

Cut your cucumber into thirds and julienne it. Set it aside. Slice your zucchini in half and use a peeler to shave thin slices. Finely chop your mint and basil and set them aside. In a dry pan, toast pine nuts over medium heat for 2 minutes, then set them aside. Arrange the zucchini ribbons in the center of your plate and then add red oak and frisee. Set aside.

To Clean Artichokes: Peel back the thick leaves of the artichoke until you start to see the leaves turn a yellowish color. Use a paring knife to trim the outer layers of the artichoke, peel and cut the ends of the stem. Remember to rub your artichoke with lemon to prevent it from turning brown. Cut the top of the artichoke, slice it down the middle, and place it in boiling water infused with lemon to cook for 10 minutes. After cooking, scoop out the choke and place the artichoke on a hot grill for 2 minutes.

For the Vinaigrette:

In a medium mixing bowl or small jar, combine the champagne vinegar, Dijon mustard, honey, and salt. Whisk or shake to combine. Add the olive oil and whisk or shake to emulsify. Alternatively, process the ingredients together in a small food processor until emulsified.

Jeremy Abbey, WCMC, CEC, CEPC, CCE, CCA, AAC

Detroit native, Jeremy has worked in some of Detroit's premier restaurants and has opened some of the most influential hospitality concepts in the nation. From fine dining to retail to hospitals and education, his diverse experience in the culinary arts has allowed him to affect the lives of many, now on a global scale. By challenging his skill set through international competition and the startup of DUO, he earned the World Certified Master Chef designation from World Chefs along with the Certified Executive Chef, Executive Pastry Chef, Culinary Educator and Culinary Administrator from the American Culinary Federation. He holds a degree in Culinary Arts and a degree in Sustainable Agriculture. Jeremy has run a successful catering and consulting operation for more than 20 years and has consulted on the opening of multi-million-dollar concepts by creating culinary "stories" to differentiate concepts in the market place. Jeremy's writings and recipes have been published in both national and international publications covering topics including seasonal ingredients and certification but primarily focusing the conversation on social sustainability in the hospitality industry In 2017 he and a fellow chef founded a non-profit called Soil2Service and immediately began the work to open a culinary school offering apprentice-based education. In 2019, Detroit Institute of Gastronomy (DIG) enrolled it's first student. Since then, the school has been accredited by the American Culinary Federation, recognized as a quality culinary education provider by the World Chefs and approved as a National Apprentice Program by the United States Department of Labor. .

Whisk the eggs in a bowl, vigorously. Heat a nonstick, oven proof sauté pan over medium heat. Melt the butter and add the oil. Add the shallots and sweat. Season. Increase the heat of the pan and add the mushrooms. Sauté until just soft. Season. Add the potatoes and continue cooking for 2-3 minutes. Pour in the eggs and evenly distribute in the pan. Allow to cook on the flame for 1 minute. Place the pan in the oven or under a broiler and cook until eggs are set. Remove from the heat, slice and serve.

Agrodolce Corn Relish

Heat the oil in a pan and caramelize the onions. Add the corn and peppers and cook for 1-2 minutes until tender. Add the sugar and vinegar and heat until sugar is dissolved. Season with salt and pepper.

Regina started the lavender farm with her mom in 2018 when she was a single mom with four teenage daughters. Since then, the business has grown along with the family with the addition of her amazing husband and her step son, for a grand total of 7 people in their family now!

Our modest lavender field and lavender shed in Dexter Township (Pinckney, MI) is the heart of our business. Regina has a background of 30 years in education and child development. After making lavender products from friends' lavender farms for a couple of years, Regina and her mom planted their own field with a couple hundred plants. In 2020, Regina retired from education and focused on the lavender farm.

Our vision for the farm is: Plants, products, purpose.

Our purpose is education.  Our farm hosts field trips, classes, and demos to help others know what lavender is all about.

Regina also teaches at local libraries, senior centers, and businesses with make and take products and lots of lavender facts/tips!

Regina has been baking with lavender for years and loves putting lavender in all sorts of foods. Earthy herbs and fruit seem to be the best fit with lavender. Some of our best sellers are the Lavender cookies, Lavender Triple Berry Jam, and Lavender Marshmallows.

Being able to demonstrate our savory and sweet lavender food creations at Greenfield Village is a dream come true! Regina brought her kids weekly to Greenfield Village as they were growing up and now they are all young adults! It's such a special moment to be bringing our passion to the place our kids grew up and learned so many wonderful history lessons and created happy core memories.

We are thankful for this opportunity and excited to see all of you! 💜

Allie Lyttle is the owner of Lala's & Lala's Too, currently located in Brighton, Michigan. She is a 3 5 year old Mama and wife who has been in the hospitality industry for the last 17 years. Allie started at 18 years old when she was in nursing school and ended up leaving her program to pursue her dream of becoming a Chef. Allie has had the pleasure of working all over Ann Arbor & Detroit, mostly notably Zingerman's Roadhouse, Zingerman's Cornman Farms, Parks & Rec Diner and BonBonBon.

She most recently became the Executive Chef at The Standard Bistro & Larder in 2019 and once the pandemic happened they decided they needed to pivot to better serve their community and the idea of Lala's was born – an elevated comfort food spot with a fresh & funky menu that rotates often and helps folks expand their culinary mind. She decided to branch out on her own and open Lala's Too, an elevated comfort food grab & go destination while looking for the perfect location to reopen Lala's, the restaurant.

Method:

1. Prepare butternut squash: Cut rinsed squash in half lengthwise. Scoop out seeds, and place on a lined baking sheet. Add peeled & cored honeycrisp apples. Drizzle with olive oil and season with salt and pepper. Bake in a 375°F for about 45 min until tender. Allow to cool. Scoop out flesh of squash, set pulp & applesaside for the recipe.
2. In a large stockpot or Dutch oven, melt butter over medium-high heat.
3. Add onion and carrot. Saute, stirring frequently, until vegetables are tender, about 10 minutes.
4. Add apple, squash, broth, cider & spices.
5. Bring to a boil. Reduce heat and let simmer for about 25 minutes, until all vegetablesare tender. Remove from heat.
6. Blend soup with an immersion blender until smooth. Be careful of splatter!
7. Stir in cream, and season with salt and pepper to taste. Cook a few more minutes to increase the temperature, if necessary. But do NOT bring to a boil, your cream will curdle. Top with creme fraiche & pepitas.

Brown Butter Creme Fraiche

Method:

Combine cream and buttermilk in a large bowl. Cover with a breathable dish towel. It must stay out, at room temperature, for 24 hours.

Once it has sat for 24 hours, stir in the browned butter, salt and pepper to taste. Refrigerate.

Spiced Pepitas

Method:

1. In a 10-inch skillet, heat the olive oil over medium heat until shimmering.
2. Add the pepitas and toss to coat with the oil.
3. Sprinkle on the half the paprika, half the salt, half of the cinnamon.
4. Cook, stirring almost constantly so the spices don't burn, until many of the pepitas have turned light brown and made a popping sound, about 5 minutes.
5. Off the heat, sprinkle with the remaining paprika and cinnamon. Taste for salt.Add remaining salt and extra cayenne to taste, if you like.
6. Snack on them or top our soup with them!

Erin Hamilton, a seasoned mycologist, mushroom farmer, and agricultural educator based in Howell, Michigan, embarked on her mushroom journey driven by a passion for farm-to-table cuisine and a deep-rooted curiosity about the fungi kingdom.

She teaches the art of mushroom cultivation and culinary exploration in workshops across the country and is the owner of The Mushroom Conservatory where they're dedicated to simplifying mushroom cultivation with innovative hands-on growing kits that are sold around the world and supplying exceptional gourmet mushrooms to chefs and food enthusiasts across Michigan.

Erin's deep-rooted commitment extends to sustainable agriculture and farmland preservation, and she believes that mushroom cultivation holds the key to making a monumental impact on world hunger and her down-to-earth approach invites everyone to embrace the marvels of cultivating and savoring nature's bounty, with a mission to usher in the next generation of eco-conscious food lovers.

The Mushroom Conservatory

INSTRUCTIONS
Bring the milk and vegetable broth to a gentle boil. Add the dry pasta and cook
(keeping at a gentle boil) stirring frequently until the pasta is cooked, about 8 – 10
minutes. When done, remove from heat.
If the liquid is being absorbed too quickly add a bit more of either milk and/or
vegetable broth. Do not drain any extra liquid.
While the pasta/broth/milk is cooking, julienne the onion (on the small side) and
roughly dice the mushroom (I aim for a slightly variegated size for texture, but not
too big and remember that they'll shrink significantly when you'll fry them in a
moment) melt a tablespoon or so of butter in the pan and saute the onions until
glossy. Add a bit more butter and toss in the mushrooms, saute until the edges of
the mushrooms are beginning to crisp up and the onions are turning golden.
When the onions and mushrooms are ready, toss them into the pot with the
cooked pasta, add the onion powder, garlic powder, mustard, salt, pepper, and
shredded cheese. Stir to combine and melt the cheese. Usually I do this without
putting it back on the burner, but if it needs a boost melting it, low heat will do.
Serve immediately with a frico disc on top of each serving.

Chef David is a graduate from the nationally accredited culinary program at Schoolcraft College, where he obtained his associate degree in culinary arts. Soon after graduation David moved out west and spent the early part of his career working in California and Montana before returning to his roots in Michigan in the mid 90's.

With over 30 years' experience in the industry, he has been fortunate to work for some of the area's finest organizations including Café Bon Homme, The Ritz – Carleton, Opus One, and currently The Henry Ford. David is also passionately involved with local food initiatives that support local, seasonal and sustainable partnerships between consumers and their food sources.

When not inspiring his team to create memorable culinary experiences, David spends his time with his wife of 27 years and their two children enjoying favorite activities such as bicycling, hiking, video games, and attending live music performances.

1. Cook Farro according to package directions, drain and rinse under cold water. Transfer to a large bowl and toss with 2 Tbsp of olive oil
2. Heat remaining olive oil in a large skillet, add corn and cook approx. 2 minutes until starting to char.
3. Add tomatoes , edamame and scallions and continue to cook another 2 – 3 minutes until wilted, season with salt and pepper to taste
4. Stir the corn mixture into the farro; add the arugula, lemon zest and lemon juice and toss. Adjust salt and pepper as needed.

Serve at room temperature or slightly chilled

Cut acorn squash in half and put in oven at 350 degrees F for 30 minutes. Cut spaghetti in half and put in oven at 350 degrees F for 30 minutes. Remove from oven and cool. Remove the insides of the squashes and place in a bowl. Sautee diced tomatoes, minced garlic and onions and add to squash. Top with pesto and serve.

Chef Jake Williams

Chef Jake is an award-winning chef. As an instructor at Dorsey College, he is imparting the knowledge and skills each student needs to be successful. At Gleaners Community Food Bank he taught cooking-based nutrition education classes and worked with food pantries to market healthy options. He has worked for mobile catering companies feeding race car drivers and their support staff, traveling around North America and Europe. He runs his own catering business, Chef Jake's Catering, custom building menus for clients' special events. His love of food where it intersects with culture prompted him to co-found Sarap Detroit, a Filipino pop-up restaurant concept. Williams believes that it doesn't matter where you're from or what faith you believe in, food has the power to bring everyone together at the table and learn from each other. He lives, works and eats in metro Detroit.

Jim Williams

Nutritionist-Herbalist Jim Williams is the owner and nutritional consultant at Williams Wellness Holistic Center in Fort Gratiot, Michigan.  For over 40 years Jim has taught hundreds of clients about healthy diet & lifestyle, holistic self-care and natural foods cooking.

Soybean Hummus

Process all ingredients in a food processors until smooth

Soybean and Tomato Salad

Toss all ingredients together.

Toofu Sourcream

Blend all ingredients together.

Regina started the lavender farm with her mom in 2018 when she was a single mom with four teenage daughters. Since then, the business has grown along with the family with the addition of her amazing husband and her step son, for a grand total of 7 people in their family now!

Our modest lavender field and lavender shed in Dexter Township (Pinckney, MI) is the heart of our business. Regina has a background of 30 years in education and child development. After making lavender products from friends' lavender farms for a couple of years, Regina and her mom planted their own field with a couple hundred plants. In 2020, Regina retired from education and focused on the lavender farm.

Our vision for the farm is: Plants, products, purpose.

Our purpose is education.  Our farm hosts field trips, classes, and demos to help others know what lavender is all about.

Regina also teaches at local libraries, senior centers, and businesses with make and take products and lots of lavender facts/tips!

Regina has been baking with lavender for years and loves putting lavender in all sorts of foods. Earthy herbs and fruit seem to be the best fit with lavender. Some of our best sellers are the Lavender cookies, Lavender Triple Berry Jam, and Lavender Marshmallows.

Being able to demonstrate our savory and sweet lavender food creations at Greenfield Village is a dream come true! Regina brought her kids weekly to Greenfield Village as they were growing up and now they are all young adults! It's such a special moment to be bringing our passion to the place our kids grew up and learned so many wonderful history lessons and created happy core memories.

We are thankful for this opportunity and excited to see all of you! 💜

Put olive oil in a hot skillet. Turn to medium heat and let sit for 1 minute. Place thighs in skillet. Salt and pepper the tops. Put the lid on and cook for 7-8 minutes. 

While the chicken is cooking, make the glaze. 

Zest and juice the oranges into a glass bowl. Add in other ingredients and stir/whisk together. 

Turn chicken and leave the lid off the skillet. Let cook another 5-10 minutes until most of the liquid is cooked off and the chicken is browning nicely. 

Turn chicken again one more time to brown the other side. 

Add glaze over chicken and cook for about 2 minutes. 

Turn chicken to cover the other side with glaze. 

Turn off the heat. 

Let chicken sit in glaze for a few minutes, turning to coat as needed. 

Chicken should be fork tender and ready to serve. 

Enjoy! 

Muddle the raspberries in a glass bowl. 

Add in the lavender sugar  and mix. (2 cups of sugar and ⅛ cup of ground lavender to make my lavender sugar. Let sit for a few days and up to a year). 

Let raspberries and sugar sit for a few minutes. 

Mix in balsamic vinegar, olive oil, honey, and lavender oil. 

Once incorporated, serve over fresh greens/veggies. 

As a graduate of both Morehouse College – Atlanta the Le Cordon Bleu College of Culinary Arts – Chicago (formerly The Cooking and Hospitality Institute of Chicago), Sam blends kitchen skills with his professional acumen to curate and expand new branded experiences for all connections.  He is a multi-faceted professional with over 15 years of occupational and consulting involvement in the areas of menu development, food and beverage management, hospitality, customer care, culinary management, sales, concept design and business development.

Sam serves as a member of the American Culinary Federation and the American Cancer Society.  He is a former At-Large City Commissioner for Battle Creek, Michigan and has served on the boards for Habitat for Humanity-Western Michigan, The Food Bank of South Central Michigan and the Urban League of Southwestern Michigan.  Sam has enjoyed numerous guest appearances on Fox 2 News Detroit and was most recently with Gleaners Community Food Bank – Detroit as an executive chef and program manager creating innovative development initiatives designed to eliminate hunger, strengthen food access, address nutritional education and minimize social determinants of health.  He is currently an Area Manager with Detroit Public Schools Community District and Culinary Instructor with Dorsey College located in Roseville, Michigan.

A native of Detroit, Michigan Sam currently resides in Southfield, Michigan with his wife and four children.

SOME RANDOM FACTS:

• American Heart Association Health Impact Innovator Award Recipient – 2019
• Numerous guest cooking appearances on Fox 2 News Detroit & WXYZ-TV ABC News Detroit
• Former Program Manager w/ Gleaners Community Food Bank – providing food for families through 5 distribution centers in Southeastern Michigan
• Owner & Chef at Love Joan's Hospitality Group since 2017

Start by cooking rice until tender, about 35 minutes. Drain well and let cool.

For the dressing combine lime juice, mustard, vinegar and maple syrup, and season with salt and pepper.

Mix together sprouts, raspberry, chopped mint, toasted pine nuts and lime zest in a bowl. Add rice and dressing and toss gently to combine. Enjoy!

Chef Nishan Andonian, has a science background and for over ten years has worked in not only commercial kitchens and catering establishments but also several restaurants in Birmingham, MI. His last position was a Sous Chef at Bistro Joe's in Birmingham, MI in 2012.

After 2012, chef had the rare opportunity to work for and train with James Beard Award Nominee, achieving Michelin status, Chef Jacques Van Staden. Together we had a consulting firm, until I landed a private Chef position with a very prominent family in Metro Detroit area.

Now, for over seven years, I have had the privilege to prepare custom meals for several private families in the Metro Detroit area.

Our Passion To Your Plate.

Step 1: In a non-reactive glass bowl combine the ingredients except your vinegars and cumin. Work in batches and using a measuring cup to put all the ingredients in the food processor.  Pulse it six to eight times before running the food processor on high speed.

Slowly add your vinegar and season with one teaspoon of salt.  Once you pureed all the ingredients then transfer it into a large container.

Step2: In a small sauteed pan, add the olive oil and turn the heat to medium.  Once the oil is hot add the ground cumin and turn the heat off.  Add the hot oil and the cumin to your chunky gazpacho and let it marinate for about two hours to six hours in the refrigerator.

Combine Sugar , corn syrup and a little water- cook to caramel.

De-cook with first puree.

Make a slurry with starch and water or puree

Add and thicken

Add pre sauteed pineapple and vanilla bean, Adjust sweetness if needed.

Nina Free Love is a girl full of love from Brooklyn,New York, with big dreams to spread that love. Sheis a culinary artist, experienced curator, food-basedbusiness consultant and hospitality expert with over18 years of industry experience. She is the ownerand operator of The Love Experience, where she iscommitted to stellar customer service, high qualityfood and beverage and providing unique and soulful entertainment to make clients feel the love, one experience at a time!

1. Place the ingredients in a bowl.
2. Toss with vinaigrette
3. Serve with chopped pecans sprinkled on top

1. Blend all ingredients well until a smooth and creamy consistency is achieved.

Amanda Saab was born and raised in Dearborn, where she learned her love for food in her family's produce market. Amanda is a graduate of Wayne State University School of Social Work and a MasterChef alumna. She has earned several awards and was a
Tory Burch Foundation Fellow. Amanda shares recipes online at amandasplate.com. She is currently the interm president of the Board of Directors for Soil2Service.

In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. Place in buttered baking dish.

Preheat the oven to 350°F.

In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Add in the oats and chopped pecans.

Spoon the topping over the fruit. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown

Cool and enjoy with icecream or whipped cream

Break'N Cornbread was established in 2021 as a cultural pop up dining experience that focuses on the celebration of Black Food. It was founded by Chef Shanel DeWalt & Chef Brandon "B" Johnson and aims to create remarkable cultural experiences while being the driving force to community building. We look forward to Break'N Cornbread with you!

Mix all chopped greens, Parmesan, and croutons with your preference on the amount of Caesar dressing. Add Pepper to the mixture to taste.

Start by blending the egg yolks, lemon juice, 1/2 cup of kale, and Worcestershire sauce  in a blender . Slowly add the oil in a steady stream until all of it has been incorporated. Add the Parmesan, salt, and pepper to taste