who's ready for a culinary competition
the best of the best chefs are showing
up for a sabers showdown in Detroit
presented by our Detroit magazine
joining me is one of those chefs taking
part in the event and his name is Jordan
Hoffman you know him from Park PARC
located in the middle of Campus Martius
Park thanks for being here good to see
you again thanks for having me good be
here
all right so during the break where you
and I were talking about elk steak but
that's not what you're making today we
were fortunately or unfortunately we are
meatless today we are featuring some
meatless items because we are part of
savior saber series from our Detroit and
our showdown it's me and another friend
of mine who's a chef versus two other
chefs and we do two dishes two dishes
one on us against the other team and our
category is vegetables so we're doing a
vegetable based dish today what is this
that you've just placed in the pan we
did celery axe so Sal react is a root
vegetable it's in the celery family so
it has that great celery taste and you
know we've got Park downtown
we've got Merrill 220 in Birmingham and
we've just opened a brand new deli in
Bloomfield Hills called Solomon's so I
did a deli inspired vegetable dish okay
so what we did where's almonds almonds
is in the Doubletree in Bloomfield okay
it's at Woodward in Long Lake gotcha and
it's kind of a classic New York Deli
with modern twists that you know very
very Detroit inspired everything you
want Deli is coming from Detroit and
that smells is that that that's most so
good he's a man so we've got some
vegetables you over here we've got a
little bit of sauce here that we're
gonna put this a carrot tackle Italian
so that's just thinly sliced carrots cut
into the shape of a tagliatelle that
we've then done in a cream sauce we
actually used almond cream for that so
that we're keeping it actually vegan hmm
so we've got a lot of things going on
here so the vegetables showdown whose
idea was this yep it's our Detroit's
idea and well Lauren Mohan once you come
on in here and tell us all about this
because we've got several issues of the
magazine right here it says 2019
restaurant of the year it is it's the
restaurant of the Year issue and in
April chef Jourdan did a great job
explaining it so it's
our Detroit's new saver showdown
presented by karma knows Cancer
Institute yeah and each night like he
said two chefs are going up against
another pair of two chefs yep and
competing in the ultimate food fight
really celebrating their culinary theme
the veggie showdown is April 27th where
chef Jordan is going to be working with
Rob Ling out of Chicago's Italy and
they're going up against Brad Greenhill
from two koi and miles Anton in Traverse
City
so celebrating local chefs as well as
chefs from all across the country
limited tickets are still available for
his night the rest of the nights are
sold out through our guides there are
five straight nights at the Great Lakes
culinary center April 24th through the
28th what else will people find in me a
shoe of our that I just show it off well
you did mention it's the restaurant of
the Year issue so obviously we are
always celebrating great food and things
I'm going around going on around the
city and this issue is no different
excellent
where can people find out more
information about the event tickets are
still available at savor detroit.com so
if they haven't gotten them yet they can
get them there and we have in front of
us here some large wine glasses that had
attracted Tottie's attention I think
these could probably carry an entire
bottle of wine we can fill those two oh
yeah all right now it's a happy hour
somewhere it's what are the pup the food
that's in front of the wine what else
did you bring oh we've got a couple
dishes from Zaman's this is our Beverly
Hills Club salad this is one of our dad
woods which are our stack sandwiches
that one's got our chicken salad plus
our house roasted turkey we do all the
stuff in-house as much as possible so we
roast our turkey on the bone daily be
brine it we smoked it we do our own
brisket we source as much as possible
always locally from Detroit and
Detroit's a great city to get deli food
from are you amazed at the way the
Detroit has exploded as a foodie
destination it's awesome I mean I
originally grew up in the area left for
a long time and then you know I had to
come back because all the great things
that are going on here it's just it's
it's becoming one of America's great
food towns can you tilt that toward the
cameras we know lutely
this one right here yeah there we go
there it is no no we see it
platon it up Lauren and I would imagine
that our magazine now there's all these
cool places to go and restaurants and
shops and everything else that must be a
lot of fun to cover it is fortunately
there are so many great places to cover
so yeah it's it's it's a wonderful time
to be here in Detroit all right chef
thank you so much for that you
appreciate to see it is what I see - all
right we will be right back live in the
D rolls on where's my corkscrew and it
open this wine