It's the ultimate culinary collaboration and this year, it's bringing in chefs from across the country.
It's called Savor Detroit and if you're looking for an original dining experience, look no further. The five-night cooking series returns next week with chefs from across the country.
The spring 2016 Savor Detroit will feature:
April 25 - Luciano del Signore of Bacco in Southfield with Tom Lents of Sixteen Restaurant in Chicago
April 26 - Doug Hewitt of Chartreuse Kitchen & Cocktails in Detroit with Paul Virant of Perennial Virant in Chicago
April 27 - Andy Hollyday of Selden Standard in Detroit with George Pagonis of Kapnos & Kapnos Taverna in Washington, D.C.
April 28 - Brendon Edwards of Standby in Detroit with Rich Rosendale of Rosendale Collective in Lansdowne, Virginia
April 29 - James Rigato of Mabel Gray in Hazel Park, and The Root Restaurant & Bar in White Lake, with Mei Lin, Bravo's Top Chef winner, season 12, from Los Angeles
Unfortunately, tickets are sold out for the spring event - but you can still get the cook book. Savor Detroit Vol. 1 is available for $19.95 at www.savordetroit.com.
On Friday, Chef Brendon Edwards stopped by to make Moroccan Steak and he provided FOX 2 the recipe so you can make it at home!
Hanger steak approximately 6-8 oz. per person for a full meal or smaller for bites
2 cups cilantro stems, chopped fine
4 garlic cloves, large
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1 teaspoon black pepper
1 teaspoon coriander
⅛ teaspoon cayenne
½ cup extra virgin olive oil, to taste
1 lemon, zest and juice
1 bunch parsley
1/2 head of garlic
2 lemons, zest and juice
1 cup plus extra virgin olive oil
1/2 cucumber, small diced
1/2 red onion, small diced
Salt to taste
Blend parsley, garlic, lemon juice and zest, and olive oil until it is a dressing. Keep cool to the touch in order keep the bright green color. Mix with couscous, onion, and cucumber. You may not have to use all of the dressing but the couscous should crumble but hold its shape when lightly pressed in your fist.
Butter (more than you think you need)
Salt to taste
Melt butter, then add leeks and salt. Cook slowly until it is just cooked. It should look like pasta in butter sauce, but no sauce should remain when pulled away from the pan.
Brandy poached carrots:
First clean and cut the carrots as you would like, season with salt and let sit for 15 minutes. Boil the alcohol off the brandy with 1 tsp of fennel seed then add the olive oil. Use brandy and extra virgin olive oil 1/3 to cook carrots slowly at about 165-180 degrees.