Inaugural Detroit Free Press Food & Wine Experience

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.

Participating restaurants: 
5101 Restaurant (Henry Ford Culinary School)
A Serendipity Cakery
Ashe Supply Co
Bistro 82
Central Kitchen + Bar
Downtown Louie's
Gold Cash Gold
Grey Ghost
La Dulce
Maru Sushi & Grill
New Order Coffee
Astro Coffee
Prime + Proper
The Rattlesnake Club
Vertical Detroit
Wright & Company
Zingerman's Cornman Farms
Red Dunn Kitchen

Tickets are available at

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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