(revolver)

9737 Joseph Campau, Hamtramck, MI

artisanal fare + communal dining

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Primal Cuts.  
Chuck, Rib, Loin, Round.  The four main cuts of meat initially separated from the carcass of an animal during butchering.  Join us for the third of four Primal Cuts dinners, "Loin".  An hour-long live butchery demonstration, followed by five courses of meaty goodness, sourced from the region's preeminent supplier, Farm Field Table.  Learn all about sustainable meats, local foods, and delicious flavor.

Chef Jordan Ceresnie has a diverse and unique background in the food service industry.  Born in Southeast Michigan, he moved to California at age 19 to work for world-renowned chef Thomas Keller at Bouchon Bakery.  While living in the Napa Valley, he received his Culinary Arts and Baking & Pastry Certifications at the Napa Valley Cooking School.  Then, it was on to West Hollywood for a stint under Chef David Myers at Sona.  While part of the Sona crew, the restaurant received their first Michelin star.  Ceresnie would later return to Michigan to enroll in the Organic Farming Certification Program at Michigan State University, for intensive hands-on training in organic food production.  Wanting to combine his passions for growing and cooking food, Chef Jordan took a position at the award-winning Zingerman’s Roadhouse.  Cooking with James-Beard-winner Chef Alex Young taught him the working relationship between restaurant and farm.  Currently, Jordan is honing his butchery skills at Ferndale's Farm Field Table.

A Yooper, Chef Robert Keen has always been close to the source of his food.  That meant hunting, fishing, gardening, and cooking Saturday dinners together with family.  Fresh from high school, Rob got on a bus to New York City to attend school in the nearby Hudson Valley and work his way through the kitchens of chefs Jonathan Waxman and Mario Batali.  He returned to Detroit for a couple years under famed Chef David Gilbert, but an opportunity back in New York prompted another move.   While Chef de Cuisine and partner at Brooklyn's Chestnut, the restaurant won acclaim from the New York Times, the Michelin guide, and lots of people in the neighborhood who just wanted to eat good food sourced from close by.  Eventually, Rob came back to the Midwest, settling in Chicago as Executive Sous Chef at Chef Paul Virant’s Perennial Virant, alongside fellow (revolver) alum Ed Sura.  Now, back in Detroit for the first time in almost a decade, Rob is also a butcher at Ferndale’s Farm Field Table.

Farm Field Table:
"We seek out small family farms, the ones where the animals have names and the farmers have standards no level of certification could begin to quantify.  Some raise just ten pigs at a time, none use antibiotics, and all operate with a dedication to quality that you’ll taste in every mouth-watering bite.  100% of our farmers are local within 300 miles.  Many of them are like family to us.  We’ve toured their farms, met their children, and watched them nourish their animals with pride.  Plus, we speak their language;  tending to our own family farm has put dirt on our hands and discernment in our partnerships.  We know what quality looks like, and understand what it requires."


PRIMAL CUTS:  LOIN
- Dinner Three of Four -
Chef/Butcher Jordan Ceresnie
Chef/Butcher Robert Keen

Sunday, January 13th @ 5pm

$75 per guest
INCLUDED:  butchery demonstration, pre-meal snack,
5-course dinner, sparkling water, sales tax
ADDITIONAL:  cash gratuity welcome & very much appreciated


- pre-meal snack during butchery demonstration -
Tallow Popcorn

- dinner -

Steak & Eggs
grilled sirloin pave, slow-poached eggs, béarnaise, frisbee, roasted shallots, sherry mustard vinaigrette, sourdough croutons
••
Bavette Steak Fajita
queso chihuahua, charred onions, rajas (roasted marinated poblanos), guajillo seseme salsa
•••
Cold-Smoked Beef Tenderloin
pastrami flavors, whipped gruyere, fermented hakuri turnip,. caraway cracker
••••
Strip Loin "Wellington"
yukon gold & beef bacon savoyard potato, horseradish
•••••
Chocolate Syrah Tarte
dulce de leche, suet crust