WONDER IF OUR CHEF HAS SOME.
>> I DIDN'T BRING YOU A PIZZA
THIS MORNING.
[LAUGHTER]
>> Tati: WHETHER IT'S PIZZA,
PASTA OR POTATOES, YOU CAN ENJOY
DETROIT.
>> Brandon: IT GETS STARTED WITH
A BIG KICKOFF THIS SUNDAY.
JOINING US IS CHEF MAX HARDY,
THE AUTHOR OF A NEW COOKBOOK AND
HE IS THE CHEF AT RIVER BISTRO
DETROIT.
AND THANKS FOR BEING HERE.
TELL US ABOUT YOUR SPOT.
>> IT'S A SOUL AND CARIBBEAN
FUSION.
A SMALL QUAINT RESTAURANT, 12
COMMUNAL SEATS IN THE FRONT AND
BACK.
>> Brandon: HOW LONG HAVE YOU
BEEN DOING IT?
>> A CHEF OVER 13 YEARS.
BUT WE JUST OPEN THE BISTRO
ABOUT 45 DAYS AGO.
IT'S A GREAT LABOR OF LOVE.
>> Tati: BASED ON THE FOOD, THIS
YOU.
>> YES.
>> Tati: AND YOU'RE GONNA MAKE
SOMETHING FOR US.
SHRIMP.
TOGETHER.
WE START WITH OIL IN THE PAN.
>> Brandon: OF COURSE.
IT'S POPPIN'!
>> Tati: IT IS POPPIN'.
>> YOU DON'T HEAR IT IF YOU'RE
NOT COOKIN'.
>> Brandon: AND WE WANT TO TALK
ABOUT THE COOKBOOK THAT I'M JUST
LEARNING ABOUT.
YOU HAD AN INTERESTING COAUTHOR
WITH THAT.
SON.
WE HAVE A COFFEE COMPANY.
AND I SAID I'M A CHEF AND LET'S
MARRY THE TWO.
I'LL DO 100 RECIPES, AND WE
PULLED IT OFF.
IT CAME OUT ABOUT A MONTH AGO.
I'VE BEEN TRAVELING BACK AND
FORTH DOING BOOK SIGNS.
>> Tati: VERY EXCITING!
EVERY RECIPE HAS COFFEE IN IT?
>> WE HAVE A COFFEE SPICE BLEND.
SOME IS BREWED AND SOME A MIX.
THERE?
CILANTRO.
BUTTER MAKES EVERYTHING BETTER.
>> Brandon: AND THE COCONUT MILK
INSTEAD OF CREAM.
LITTLE BUTTER.
>> Tati: AND TELL US ABOUT SOME
OF THE OTHER DISHES YOU BROUGHT.
OUR BISTRO STYLE AND THEN WE
HAVE OUR FRIED CURRY CHICKEN,
AND THEN COCONUT RICE.
THAT'S ONE OF THE FEATURES OF
THE WEEK, SO WE'RE EXCITED TO BE
A PART OF THAT.
AND WE'RE KICKING OFF WITH THE
V.I.P. EXPERIENCE THIS SUNDAY.
SO WE'RE LOOKING FORWARD TO
HAVING A LITTLE FUN AND COOKING
WEEK.
>> Brandon: AND MORE ABOUT THE
KICKOFF THAT STARTS THIS WEEK.
SO LET'S BRING SCOTT IN
WE HAVE SCOTT RUDDERBUSH, THE
EVENT ORGANIZER, THANKS FOR
BEING ON!
WHAT'S HAPPENING THIS SUNDAY?
>> IT'S OUR LAUNCH PARTY.
AND CHEF MAX WILL BE IN THE
V.I.P. EXPERIENCE, SO COME OUT
AND BE ABLE TO TASTE SOME OF THE
FOOD THAT HE IS OFFERING TODAY.
$50 TICKET GETS YOU DRINKS AND
FOOD AS WELL.
WE'LL HAVE DEEJAYS, OVER 50
DIFFERENT VENDORS.
IT'S ABOUT SHOWCASING SMALL
BUSINESSES IN THE CITY,
RESTAURANTS, BARS, FOOD
PURVEYORS, AND NEW RESTAURANTS
LIKE RIVER BISTRO.
AND SUNDAY IS A GREAT
OPPORTUNITY TO EXPERIENCE ALL
THOSE, IN SHED 3 ON SUNDAY
STARTING AT 2:00.
>> Brandon: AND THIS IS PART OF
THE RENAISSANCE OF DETROIT, OF
HIGHLIGHTING, RECOGNIZING, AND
AS IT'S HAPPENING BECAUSE WE'RE
SEEING IT BEFORE OUR EYES.
>> THIS IS OUR FIFTH YEAR AND
WE'VE GROWN EVERY YEAR IN THE
AMOUNT OF RESTAURANTS THAT ARE
PARTICIPATING, BECAUSE NEW
PLACES ARE OPENING.
OUR GOAL IS TO SEEK OUT AND FIND
THOSE RESTAURANTS AND PUT 'EM IN
PLACE AT DINE IN DETROIT AND LET
GUESTS EXPERIENCE THEM.
SO FOR $15, YOU CAN COME IN, GET
TWO DRINKS.
FOR THE V.I.P., IT'S $50, AND
GET FOOD AND DRINK, AND SOCIAL
SUSHI WILL BE ON SITE.
>> AND IT GIVES US A CHANCE TO
KNOW WHAT'S GOING ON.
ARE WE GONNA PLATE THIS?
>> ABSOLUTELY.
LET'S SEE WHAT'S GOING ON.
>> PUT SOME SHRIMP IN THERE.
>> Brandon: AND TYPICALLY AT THE
WITH?
>> CILANTRO RICE, A LITTLE
JASMINE RICE INFUSED WITH
CILANTRO, TOPPED OFF WITH A
FLAKES.
>> Brandon: HERE WE GO.
IT SMELLS DELICIOUS!
I WANNA REMIND EVERYBODY THAT
HOW?
>> AMAZON OR AT BARNES & NOBLE,
BUT YOU CAN ORDER IT AT AMAZON.
>> GET TICKETS TO THE LAUNCH
PARTY FOR SUNDAY, IN SHED 3
STARTING AT 2:00 AND KICKS OFF A
10-DAY PERIOD.
THERE WILL AND $15 MENU.
>> Brandon: I'M GONNA TAKE IT!