[The Garden Party] Big Rock Chophouse

[GardenParty] BigRock Dish Plated

It’s that time of year again. The Garden Party takes over Meadow Brook Hall on June 9 for a day of fantastic food, world class wines (& some beer), and classic cars all benefitting the Children’s Leukemia Foundation of Michigan, Children’s Tumor Foundation, and Oakland Community College Culinary Studies Institute.

Approximately 30 of metro Detroit’s finest restaurants are participating in this year’s event. And because we’re team players, we are previewing some of the dishes for you so you have some idea of what to expect. Maybe a dish will entice you to join us on June 9? It is for charity after all. How can you deny a day of food, wine, and cars if money is going to charity?

As we have the previous two years, our Garden Party preview starts with Big Rock Chophouse. Executive Chef Brian Henson, coincidentally, just returned home with a Silver Medal from the American Culinary Federation’s Regional Chef of the Year competition held in Little Rock, Arkansas. He’s bringing that prowess to the table with an Asian inspired scallop dish.

Togarashi encrusted seared scallop sitting atop a bed of adzuki bean salad (the photo is red quinoa, but use your imagination) with microgreens and a citrus-Sriracha vinaigrette. While the spiciness of this dish is undeniable, the sweetness of the scallop and the starchiness of the salad tempers it nicely. Pair with a citrusy Sauvignon Blanc and you’ve got something special.

[GardenParty] Chef Brian BR

Executive Chef Brian Henson poses with his Togarashi scallop dish

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