(WJBK) - Hour Detroit's annual Best of Detroit poll allows readers across metro Detroit to vote for their favorite businesses, sports stars, restaurants, media personalities and much more, revealing the best Detroit has to offer. Hour Detroit marks the occasion each year with their biggest bash, the Best of Detroit party.
This year, Hour Detroit will celebrate turning 20 and the Best of Detroit with over a thousand of their best friends, hosted by FOX 2's Amy Andrews on Friday, June 24 inside the MotorCity Casino's Soundboard. Guests will enjoy the best of Detroit's eats and treats, and live entertainment provided by the Killer Flamingos, percussionist Jared Sykes and DJCAPTN20.
Tickets for Hour Detroit's Best of Detroit Party are $95 for general admission and $140 for VIP access. Limited VIP tickets allow early entrance into the event at 6 p.m. for a first taste of the winning restaurants' selections. VIPs will also have access to exclusive lounges throughout the event. General admission begins at 7 p.m. Tickets are available for purchase online here.
Hour Media Marketing and Event Director Lauren Mohon and Chef Benedetto Palazzolo of Tre Monti, which was voted Best Restaurant Ambience and Best Attentive Service, joined us on The Nine to tell us more about the event. Chef Benedetto Palazzolo also shared a recipe with us, which you can find below.
PAN SEARED SWEET POTATO GNOCCHI WITH CORN, SHITAKE MUSHROOMS AND SNOW PEAS
1 sweet potato
½ Idaho potato
½ quart microplaned manchego cheese
1 egg yolk
1/2 cup of flour
In a 400 degree oven, cook the Idaho and the sweet potato until cooked through. Pass both potatoes through a food mill, then mix with the manchego cheese and egg yolk until fully emulsified. Mix in flour until dough is able to form a shape. (You want the gnocchi dough to be soft, not hard.) Using a gnocchi board, roll out gnocchi and place on a sheet tray that has been dusted with the flour. In a large round pot, boil salted water that is as salty as the sea with one stick of butter. When water comes to a boil, slowly add gnocchi and boil until they begin to float. Then, using a wired spider or a fine mesh strainer, slowly skim the gnocchi out and put them in a sauté pan that has been oiled and buttered. Finally, sauté the vegetables in a hot sauté pan and pan sear the gnocchi until they are brown on both sides.
3 tablespoons of fresh corn
4 pieces of snow peas
2 pieces of shitake mushrooms, rough chopped
Serves 2-3 people