Brooklyn, N.Y. (January 12, 2016) — On Thursday, January 28th, and Saturday, January 30th, 2016, Traffic and Tide, a monthly dinner series, will present to fourteen guests per seating, “Detroit River”.
Where Traffic and Tide dinner series explores the general themes of movement, location, and the ebb and flow to the table, “Detroit River” specifically grounds the meal, the ingredients, and the style of preparation to Detroit, MI. Chef Kate Williams, of Detroit, specializes in nose to tail, whole animal preservation and utilization, as well as focusing on #uglyfood. The priority of #uglyfood is about minimizing food waste on farms in an effort to feed more people and promote more hungry folks to grow their own food, a topic pertinent and coming out of the landscape in present-day Michigan. Accompanying drink curation will be prepared by Brian Quinn.
The Menu: 1. Whey Ricotta, Squash Jus, Olive Brine Pickled Carrot Peel. 2. Grass-fed Beef Tartare, Fermented Apple, Caramelized Shallot Egg Cream. 3. Smoked Mushroom Stem and Caramelized Turnip Bisque, Herb Emulsion, Cheese Rind Fondue. 4. Blackened Onion Peel, Greens, Smoked Oil, Hollandaise, Pistachio. 5. Duck with White Sweet Potato, Mushroom Soy, Duck Skin Bits, White Raspberry. 6. Squash Semifreddo, Barley Tuille, Candy Apples.
“Detroit River” is organized by Ksenya Samarskya, with custom dinnerware by Farrah Sit and Justin Novak. Seatings are $85 per person, and can be reserved through email@example.com.
Traffic and Tide’s upcoming season will include a range of chefs from diverse culinary traditions, custom-made dinnerware, limited edition art objects, readings and performances, all in the context of a shared meal. Previous dinners undertaken have received press in Wall Street Journal, NY Times, USA Today, The Guardian, and Conde Nast Traveler. The current home of the dinner series, Mezzanine, has been featured in Elle South Africa, Loro Japan, and Est Australia magazines.
For information and bookings please visit traffic-tide.com or follow us on Facebook at facebook.com/traffictide
About Kate Williams
Kate Williams is the much-touted chef from Detroit, having previously run the menu at Republic, Parks & Rec and Rodin, and having been selected as Detroit Eater’s Chef of the Year finalist for 2014. Williams specializes in nose to tail, whole animal preservation and utilization, as well as highlighting local farms. Williams is also focusing on #uglyfood, which is about minimizing food waste on farms in an effort to feed more people and promote more hungry folks to grow their own food. An extension of the Slow Food movement, it is meant to beautifully prepare food that would otherwise be thrown away on the farm. Her own restaurant, Lady of the House, will be opening Corktown (Detroit) in 2016.
About Brian Quinn
Brian Quinn began his work in the food and beverage industry when he co-founded The Noble Rot in 2009, an underground supper club in New York dubbed “a new form of clandestine drinking” by journalists. Many also know Brian for his cocktails, which he learned from the Milk & Honey family and incorporated into his numerous experiential events around the country, as well as writing cocktail articles for FoodRepublic.com since 2012.
Brian Quinn | @brianquinn
About Farrah Sit
Light + Ladder is the culmination of founder Farrah Sit’s dream to create a business based on quality, function, beauty and community. The company’s hopes represent a return to meaningful consumption by providing quality American-made accessories for the home. With the ethos “own less and own well”, designer Farrah Sit focuses on creating strikingly simple objects that speak to their intended purpose. Her work reflects this intention in the quality and originality of each product, her exacting attention to detail coupled with a quiet minimalism.
Light + Ladder | @lightandladder