Savor Detroit event returns later this month

Posted at 9:56 AM, Apr 06, 2016
and last updated 2016-04-06 09:57:06-04

The 5th installment of Savor Detroit is happening later this month. 

Savor Detroit is a 5-night dinner series that provides guests with a unique dining experience, featuring a collaboration between one of metro Detroit’s best chefs and one celebrated guest chef from around the country each night.

Lauren Mohon, Hour Detroit marketing and events director, and Chef Doug Hewitt, Chartreuse Kitchen & Cocktails executive chef stopped by 7 Action News to talk about the event.

Watch the video above for more information. 

Here is the recipe for the dish featured on the video:

Michigan Shrimp with Beluga Lentils and Marinated Cabbage 


6 medium to large shrimp (preferably Michigan shrimp)

1/2 link of your favorite sausage

1 T English peas fiddlehead ferns

3 wild ramps

1 T butter 2

T white wine

Herbs to taste

Salt & pepper to taste

Beluga lentils

Marinated cabbage


Heat pan over medium heat. Add oil to coat pan. Season shrimp with salt and pepper. Add shrimp to hot pan along with sausage, ramps, and fiddleheads. When golden, flip shrimp. Add white wine and butter along with English peas. Reduce until emulsified, serve over lentils, and finish with marinated cabbage.

Beluga lentils

1/2 c chopped onion

1 t chopped garlic

1 c beluga lentils

1-3/4 c chicken stock

1 T butter

Sweat onions and garlic until translucent. Add lentils and stock. Simmer until lentils are tender. Add butter and salt, serve.

Marinated cabbage

1/2 head red cabbage, shaved thin

3 c distilled vinegar

4 garlic cloves, crushed

4 bay leaves

2 T pickling spice

2 T mustard seed

1/2 onion, julienned

Add all wet ingredients and pour over cabbage. Let sit 2 hours. Keep refrigerated up to one week.