Brendon Edwards spent years cooking his way around North America, collecting skills and techniques, seeking out his niche. Turned out to be where he started his journey, right here in Detroit. Since settling back in, he's helmed the kitchen at Antietam & Standby, but then, in 2016, he came across an opportunity he couldn't resist. Gold Cash Gold Executive Chef Josh Stockton had announced he was moving to Las Vegas for a another Exec job. The owners over at Gold Cash Gold took very little time deciding to go after Brendon. He accepted.
Win-win-win situation. (the 3rd win is for your tastebuds).
Hailey Enszer grew up in a family of farmers in Saginaw, Michigan. Her love of cooking and baking began with her Grandmother, harvesting and cooking simple with fresh produce from their garden. She credits working with Detroit Chefs for her culinary growth over the past few years. She's specializes in both sweet & savory, so it's no wonder that delicious weekend brunch menu over at GCG is her creation.
And, Brendon & Hailey aren't just work partners, they're life partners. What better way to celebrate the holidays than with two lovers spreading the holiday love with their lovely food? (may have taken that one a bit too far). So, Brendon and Hailey have created a special Christmas Dinner just for (revolver), drawing from all their cooking influences. We'll also be decorating the dining room, creating the world's greatest Christmas playlist, and preparing some surprises for you, because what's more fun than excess during the holidays? So, slow down for a couple hours and enjoy a relaxed holiday dinner with friends, neighbors, and whomever we might strategically seat you with...then return to the madness.
CHEF BRENDON EDWARDS
CHEF HAILEY ENSZER
- Silver & Gold Cash Gold -
- A Decadent Christmas Dinner -
Friday, December 15th @ 6pm & 9pm
$65 per guest
INCLUDED: 5 christmas-y courses, sparkling water, sales tax
ADDITIONAL: cash gratuity welcome & very much appreciated
with roasted sweet potato, brown butter, fried sage
STUFFED ROAST OF PORK
with prune, orange, cinnamon
- christmas bread -
CONFIT KENTUCKY-FRIED GOOSE
with winter vegetable slaw
SEMOLINA & RICOTTA CAKE
with sugar plum glaze