Gold Cash Gold debuting new menu items

A popular restaurant in Detroit is rolling out a new menu. 

Gold Cash Gold in Corktown, helmed by Chef Brendon Edwards, has made a name for itself with its Southern-inspired dishes like Fried Chicken. 

Their new menu introduces some new Latin/Spanish flavors to their menu with dishes like Plato Del Mercado, Fried Rainbow Smelt with Chimichurri and Tomahawk Pork Chops with Stuffed Piquillo Pepper. Along with the dinner menu, a new fleet of drinks inspired by the season has recently debuted by beverage director, Eric Welsh. 

Chef Brendon joined us on The Nine to tell us more about the new menu, and to show us how to make an Azark egg. You can watch in the video player above, and get his recipe below. 

Arzark Egg - Gold Cash Gold

1 qt soaked beans
1 C white wine 
Sachet of bayleaf, thyme, and leek
water to cover
Salt at the end save in the liquid

Garlic Vinaigrette:
1 ea fresno chili
2 small shallots
1 ea lemon with juice
1 C "white balsamic"
1 C Lemon Juice
2 C grapeseed oil
tt salt

Arzak Egg
Egg and fat, in liquid form (ie duck fat, butter, truffle oil, extra virgin olive oil, ect)
Pinch of salt
Plastic wrap
Pea shoots
Crispy leeks

Assemble the Arzark egg over the bed beans and garlic vinaigrette , garnish with seasonal ingredients.