(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

photography:  KarunaPhoto, Mesick, MI

photography:  KarunaPhoto, Mesick, MI

Some restaurants are just special.  
They seem to do everything right and strike a chord with people.  The food, the ethos, the surrounds.  The Cooks' House, up in Traverse City, is the perfect example.  An insistence on locally grown and foraged ingredients.  The coziest of dining rooms in a converted white gablefront house.  An intimately old fashion relationship between proprietor and guest.  And, that's specifically thanks to the vision and skills of Chefs Eric Patterson & Jennifer Blakeslee.  They worked together in Las Vegas at Andre Rochat’s two-star Michelin restaurant, André’s, gaining knowledge and technique from a true French master, and one of the first celebrity chefs.  Eventually, they hatched a plan to take it back to basics and open a small, approachable restaurant in Blakeslee’s native Traverse City, with a focus on seasonality and experience.  Well, it's been 9 years now, and The Cooks' House has developed into the go-to spot for tasting the bounty of Northern Michigan, with very vocal fans ranging from Leelanau County locals to summer tourists to Mario Batali.  So, definitely drop in for dinner next time you're up North, but since that may not be 'til next summer, come on out to Hamtramck for the loveliest of farm-to-fork meals on November 4th.  See ya soon.


CHEF JENNIFER BLAKESLEE
CHEF ERIC PATTERSON
THE COOKS' HOUSE - TRAVERSE CITY

Saturday, November 4th @ 6pm & 9pm
$55 per guest

INCLUDED:  6 courses, sparkling water, sales tax
ADDITIONAL:  cash gratuity welcome & very much appreciated


(one)
PORK RILLETTES
with sour dough toast
and black pepper & cheddar beignets with mustard
 
(two)
BLUE HUBBARD SUASH SOUP
with sweet & salty pumpkin seeds and crème fraîche

(three)
WARM NORTHERN MUSHROOMS
with ginger-soy-spiced pig ears
and horse gram lentils
 
(four)
SLOW-ROASTED BRISKET
rubbed with coriander, star anise, and fennel
with potato sabji & chimichurri

(five)
ROASTED GOLDEN BEETS
with red cabbage, chévre, dukkah,
and rice wine vinaigrette

(six)
CHOCOLATE PUDDING CAKE
with candied hazelnuts


55.00
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