Matt Tulpa has a way with vegetables.
He learned plenty as the in-house chef at Brighton's Stone Coop Farm, where he transformed their certified organic produce into some of the freshest, most creative dishes you could imagine. He later moved to Detroit, where the abundant urban farms provided new ingredients to experiment with and like-minded chefs to collaborate with. He's made two sold-out appearances at (revolver) over the past couple years, concentrating on Modern American cuisine. This time he's taking the Modern Vegetarian route.
Is that a route? It is now.
5 Vegetarian Courses with Matt Tulpa
Saturday, March 18th, 2017
Seatings @ 6pm & 9pm
$49 per person / all-inclusive pricing
(5 courses, sales tax, gratuity, sparkling water)
5% of the proceeds from this dinner goes to :
Golightly Career and Technical Center in Detroit, offering a free culinary arts program to Detroit Public School students, who come twice a day from their home schools to learn baking and pastry arts, meat cutting, charcuterie, and other hospitality and food service topics.
NAVAJO FRY BREAD
last year's tomato honey + egg yolk sauce
+ turmeric tea + spicy greens
JASMINE RICE BRAISED RADISHES
currants + puffed wild rice + savory granola
+ ginger-brown butter milk curd
vegetable dashi + pickled kombu
+ nori-buttered phytoplankton bread + corn nut furikake
SMOKED HEN of the WOODS MUSHROOMS
hazelnut + beach plums + pine + juniper
COCONUT HORCHATA CUSTARD
passion fruit + caramelized white chocolate + grape nuts