(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

photo: Nicole Rupersburg

When you think Farm to Table, you probably think of a chef sourcing seasonal ingredients from a local farmer.  The most natural of cooking relationships.  But, what if the chef and the farmer collaborated?  What if they started a business together?  What if the chef sourced from her own farm and the farmer grew for her own restaurant?  That's Coriander Kitchen & Farm.  Chef Alison Heeres is a Battle Creek native, and U of M graduate, who moved to Detroit a decade ago to grow & cook, and teach others to grow & cook.  She spent a good stretch of time creating & cooking those lovely brunch dishes you may have tried at Eastern Market's Trinosophes, and has made a couple sold out appearances at (revolver).  Farmer Gwen Meyer arrived in the city right about the same time to apprentice at Earthworks Urban Farm.  Since, she's managed Downtown's lovely Lafayette Greens, and has spent time working the land at both Rising Pheasant Farms and Providence Organic Farm.  In 2014, Alison & Gwen joined forces to develop the idea for Coriander.  They purchased land just east of Eastern Market and began to grow, sell, cook, preserve, pickle, and ferment, all the while scouting for a brick & mortar restaurant location.  Well, the location is secured, and the plan is in motion to transform it into a kitchen and dining room, overlooking a canal in Detroit's spectacular Jefferson Chalmers neighborhood.  Come ask the ladies for more details, and taste what Coriander Kitchen & Farm is all about, at (revolver).


CHEF ALISON HEERES
FARMER GWEN MEYER
Coriander Kitchen & Farm | Detroit, MI

Friday, February 23rd @ 6pm & 9pm
Saturday, February 24th @ 6pm
$45 per guest
VEGETARIAN OPTION AVAILABLE

INCLUDED:  all food, sparkling water, sales tax
ADDITIONAL:  cash gratuity welcome & very much appreciated


(first)
WELCOME SPREAD
house-made rye levain bread with caraway
hand-churned cultured butter
chicken liver mousse
pomegranate, bean, date, and almond salad

(next)
WHITE BEET BORSCHT
pickled Grazing Fields egg,
buttermilk, lemon, tarragon, chive

(and)
MICHIGAN CABBAGE ROLLS
stuffed with Coriander Farm eggplant, 
freekeh, and all-spice walnuts
served with whipped feta & dill

(then)
CRISPY PASTURED ROAST PORK
- brined in sage, juniper, caraway, and black pepper -
celeriac, parsnip & horseradish pelmeni,
fermented Coriander Farm green tomato,
roast Coriander Farm pepper

vegetarian option:
WHOLE ROASTED LOCAL WILD MUSHROOMS
- brined in sage, juniper, caraway, and black pepper -
celeriac, parsnip & horseradish pelmeni,
fermented Coriander Farm green tomato,
roast Coriander Farm pepper

(finally)
HAMPSHIRE FARMS RICOTTA SEMIFREDDO
brandy-soaked michigan cherries, 
whey caramel, toasted almond


45.00
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