[Review] Savor Detroit Fall 2014: Night One

Savor Detroit Fall 2014: Evening One

Savor Detroit Fall 2014: Evening One

The kick off night for Savor Detroit Fall 2014 featured Chef Daniele Dell’Acqua from The Silver Spoon and Garrett Lipar from Torino. With two completely different styles, I was curious to see how they would blend.

We were greeted immediately with wine and prosecco. As we made our way into the dining area, walking appetizers were served; salmon with caviar on cucumbers, and a ham pate on bread crisps.

The cocktails from Sugar House were a massive hit! My personal favorite was the cucumber vodka and prosecco martini.

Cucumber Vodka and Prosecco Martinis (Prepared by Sugar House)

Cucumber Vodka and Prosecco Martinis (Prepared by Sugar House)

Now let’s talk about the food!!

Harvest Vegetables – carrots, beets, brussels sprouts (Prepared by Chef Lipar)

Harvest Vegetables – carrots, beets, brussels sprouts (Prepared by Chef Lipar)

The brussels sprouts were a great start. They were crispy and the root vegetables were tender. This left me excited for the next dish.

Tortellaccio Di Brasato Ai Porcini Con Crema Di Porri (Prepared by Chef Dell'Acqua)

Tortellaccio Di Brasato Ai Porcini Con Crema Di Porri (Prepared by Chef Dell’Acqua)

Up next was a braised beef tortellino with mushroom and leak puree, garnished with tomatoes. The braised beef was excellent, but the flavor of the mushrooms weren’t to be found. All of the food was coming out a little on the cold side, but if this dish was hot I think it would have been much better.

Walleye – preserved lemon, swiss chard (Prepared by Chef Lipar)

Walleye – preserved lemon, swiss chard (Prepared by Chef Lipar)

Onto the walleye. Hands down, the best dish of the night. It didn’t matter that it wasn’t hot,the fish was prepared perfectly. Everything about the dish was great; from the sauce to the garnish.

Filletino Di Vittelo Con Gorgonzola Su Crostone Di Polenta Al Balsamico (Prepared by Chef Dell'Acqua)

Filletino Di Vittelo Con Gorgonzola Su Crostone Di Polenta Al Balsamico (Prepared by Chef Dell’Acqua)

The veal was slightly disappointing. Meat was prepared well, but the balsamic reduction and gorgonzola cheese seem to have overpowered the dish. Personally, I’m not a big fan of gorgonzola, and since it covered the entire piece of meat, it was hard to get past that flavor. The stuffed tomato was great, and could have been a course all by itself.

Bread Pudding, fermented blackberries, buttermilk (Prepared by Chef Lipar)

Bread Pudding, fermented blackberries, buttermilk (Prepared by Chef Lipar)

Last but not least, the bread pudding. The flavors in the dessert were delicious, as the blackberries complemented the sweetness of the bread pudding.

With the meal was an excellent curation of wine pairings. I was expecting just a little taste of each, but what we got were heavy pours! Bottles were also for sale at discounted prices if purchased that evening. Most were between $25- $35 each, making it affordable to buy multiple bottles.

Overall, it was a fun night! Can’t wait to go back in the spring!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar