[The Garden Party 2014] Big Rock Chophouse


It’s that time of year again! Year after year, we are always honored to be a media sponsor of The Garden Party. Not only is a The Garden Party a culinary showcase and an opportunity to taste wines from all around the globe, but it also benefits the Children’s Leukemia Foundation of Michigan and Oakland Community College’s Culinary Studies Institute.

Over the past 3 years, it has become customary for us to offer a couple previews of what you can look forward to at The Garden Party and, once the day has passed, to give a photo recap of the day.

Our first preview this year takes us to Big Rock Chophouse in Birmingham. There’s plenty of change afoot at Big Rock. Brand new Executive Chef Matthew Fitchett has taken the helm and promises to bring a new look to Big Rock’s menu, which means a new menu is around the corner too. The changes are evident in this year’s Garden Party dish:


Tasting of savory tuile:

Smoked salmon

Smoked salmon, crème fraiche, dill

Avocado chicken mousse

Lime, cilantro, chicken and avocado, coconut

Summer ratatouille

Basil ricotta, eggplant, bell peppers, tomato


Executive Chef Matthew Fitchett & Sous Chef Gabby Milton

Fitchett has an extensive pedigree. He graduated from Schoolcraft College, worked in numerous Michigan restaurants, and even journeyed to Thailand. Most recently he worked at Cafe Zinc inside the H Hotel in Midland, MI. From a recent press release, “His cooking style is food first. “I find myself asking my chefs, what can you do to enhance the dish not add to the dish?,” states Fitchett. His philosophy centers on cooking with natural and seasonal products, utilizing local ingredients and the importance of selecting healthy living foods for ingredients, which is always the best choice.”

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