"Sauced" - A Dinner with Guest Chef, Brad Greenhill

Date April 9, 2014, Wednesday
Time 8:00 pm - 10:00 pm
Price $45.00
Phone 734.663.3400

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.

Menu

ANTIPASTI

SFORMATTO
bagoss, nettles, quail egg, morel

APPLES
charred lime, walnut, spring onion, vella dry jack

PASTA FLIGHT

FETTUCCINE CARBONARA
guanciale, fiore sardo, black pepper, yolk

Vegetarian Option: FETTUCCINE AI FUNGHI
shiitakes, melted leeks, fiore sardo, yolk

SPAGHETTI AL LIMONE
meyer lemon, pistachio, ragusano

PACCHERI BOLOGNESE
porcini, piave, mollica

Vegetarian Option: PACCHERI ROJO
roasted tomato, basil, piave, mollica

DESSERT

PARMESAN GELATO
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