"Sauced" - A Dinner with Guest Chef, Brad Greenhill
After 14 years of cooking professionally, Brad Greenhill is working on plans to open his first restaurant in Detroit. In the meantime, he has been cooking for special events in the Metro Detroit and Ann Arbor area. He's even found time to help the Brinery craft new fermentation products.
Brad Greenhill will raid the Zingerman's pantry and create a dinner featuring a range of our pastas, hard cheeses, sauces, spices and charcuterie. This will be a 4-5 course dinner, including dessert, and will offer both carnivorous and vegetarian options. Don’t hesitate, this one is bound to fill up fast.
bagoss, nettles, quail egg, morel
charred lime, walnut, spring onion, vella dry jack
guanciale, fiore sardo, black pepper, yolk
Vegetarian Option: FETTUCCINE AI FUNGHI
shiitakes, melted leeks, fiore sardo, yolk
SPAGHETTI AL LIMONE
meyer lemon, pistachio, ragusano
porcini, piave, mollica
Vegetarian Option: PACCHERI ROJO
roasted tomato, basil, piave, mollica
melon mousse, prosciutto caramel
Vegetarian Option: PARMESAN GELATO
melon mousse, caramel
Wine, beer and other drink offerings will be available for purchase at the bar.
*Menu subject to change based on product availability, seasonality and / or chefly whim