Inaugural Detroit Free Press Food & Wine Experience
5:09 AM, Sep 9, 2017
9:01 AM, Sep 9, 2017
DOWNTOWN DETROIT (WXYZ) - The Detroit Free Press Food & Wine Experience featuring Martha Stewart features an exciting restaurant lineup, with a robust roster of 30 Detroit-area
eateries and award-winning chefs, promising an exceptional inaugural event experience.
It all goes down on Saturday, Sept. 16, in downtown Detroit at Campus Martius Park and Cadillac Square, from 1pm - 4pm.
5101 Restaurant (Henry Ford Culinary School)
A Serendipity Cakery
Ashe Supply Co
Central Kitchen + Bar
Gold Cash Gold
Maru Sushi & Grill
New Order Coffee
Prime + Proper
The Rattlesnake Club
Wright & Company
Zingerman's Cornman Farms
Red Dunn Kitchen
Buttermilk Braised Pork Shoulder with Apple Mostarda and Farro Ragout
For the pork:
2 pounds pork shoulder
5 tablespoons olive oil
3 tablespoons butter
½ yellow onion, cut into ½-inch slices
½ head garlic
1 cup chicken stock
2 cups buttermilk
½ teaspoon freshly ground nutmeg
Kosher salt to taste
Preheat oven to 275 degrees
Roll and tie pork shoulder, season with kosher salt
Heat olive oil in large Dutch oven over medium heat and sear pork on all sides, about 3 minutes on each side
Remove meat from pot, set aside
Melt butter in pot and add onions and garlic cook until tender about 8 minutes
Deglaze the pan with stock and scrape up any brown bit left from the pork.
Add the buttermilk and nutmeg and bring to a simmer
Return pork to the pot, cover and place into oven.
Braise pork until it is cooked through and tender about 4 hours.
For the Farro
4 cups water
10 ounces farro (about 1 1/2 cups)
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 teaspoons kosher salt
Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl. Add fresh herbs and mix well.
For the Mostarda:
1 tablespoon coriander seeds
1 tablespoon mustard seeds
2 tablespoons chili flakes
3 ½ cups dry white wine
2 ½ cups sugar
1/2 cup dried cherries
1 peach, peeled, pitted, cheeks removed and medium diced
1 Granny smith apple, peeled, cored, cheeks removed and medium diced
4 to 5 sprigs fresh thyme
1 shallot, halved and thinly sliced
Kosher salt and freshly ground black pepper
To a small saucepan over medium heat add the coriander seeds and mustard seeds and toast, about 30 seconds.
Add the chili flakes, sugar, wine and bring to a simmer
Add the dried cherries, peaches, apples, thyme sprigs, sliced shallot, simmer 15 minutes then cool and refrigerate.
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