Seasoned Chef's Dinner Sept. 21 at C.A.Y.A.

- Six of Michigan's top chefs are coming together for a special tasting event to bring you a seven-course dinner. The Seasoned Chef's Dinner is Wednesday, September 21 at C.A.Y.A. Smokehouse Grill in Wolverine Lake.

Participating chefs include Chris Johnson, The Meeting House in Rochester; Alan Merhar, Strada in Royal Oak; Jay Gundy, Cork Wine Pub in Pleasant Ridge; Jeff Rose, C.A.Y.A. Smokehouse Grill in Wolverine Lake; Eric Voigt, Big Rock Chophouse and The Reserve in Birmingham; and Aaron Solley, Craft Work Restaurant and Bar in Detroit.

The event starts at 6:30 p.m. The cost is $120 per person and includes your food, wine, taxes and gratuity. Reservations are required as space is limited and the event is expected to sell out. For more information, or to reserve your seats call 248.438.6741.

VIDEO: Jeff Rose, co-owner of C.A.Y.A. Smokehouse Grill, joined us in the FOX 2 Cooking School to tell us more about the event and give us a sneak peek at some of the food. He'll be serving roasted venison as the fifth course, and he shared the recipe with us.

Roasted Venison Loin

2# venison loin

Chestnut:
3 cups chestnuts peeled
2 cups cream
1 cup milk
1Ž2 cup sugar
1 ea vanilla bean spilt

Place all ingredients in a non-reactive pot. Simmer until chestnuts are soft. Season with salt and pepper. Place in a food processor and puree until smooth.

Sauce:
1Ž4 cup sugar
1Ž4 cup red wine vinegar
1 cup huckleberries
2 qt veal or venison stock

Heat the sugar in a non-reactive pot until golden brown. Add the berries and vinegar. Reduce to a syrup. Add the stock and reduce by half. Taste for thickness and flavor. If needed reduce more.

Season the venison with salt and pepper. Sear all sides in a pan and cook in a 350 degree oven until medium, about ten minutes.
Plate the venison with the chestnut puree and sauce.
 

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