Chef Sarah Welch & Chef Cameron Rolka
April 27th, 5:30p & 8p
Where: Host Utica
Cost: $90pp excluding beverages, tax, gratuity
Sarah Welch is the Executive Chef, Founding Member and Equity Partner at Marrow. She is also the co-Founder of seafood-centric restaurant Mink in Detroit’s Corktown. Marrow was voted a semi-finalist for Best New Restaurant in the country by the James Beard Foundation in 2019, and in that same year was named one of the top new restaurants by Eater. Since then, Sarah has been nominated three times for James Beard Foundation’s Best Chef in the Great Lakes category making it to finalist. Sarah competed in Top Chef: Houston in 2022 and was one of 3 finalists. Prior to Marrow, she was Executive Chef at Republic and Parks and Recreation for two years. Sarah trained at the renowned International Culinary Center in NYC after getting a business degree at Michigan State University. She credits her childhood experience of growing up partially in Jamaica as an inspiration for becoming a chef.
Cameron Rolka has worked in a wide array of establishments; from 3-Michelin star Martin Berasategui in Spain to some of Detroit’s best restaurants, (Dime Store, Republic Tavern, Takoi, and Marrow.) His role in the opening of such prominent Detroit restaurants led him to becoming the opening Chef of Mink in Corktown, Detroit. This Detroit gem opened in November 2019 with both the front and back of house under his direction. Mink is a small 17 seat restaurant featuring a seasonally influenced and constantly rotating selection of oysters, a seafood based tasting menu, and a wide selection of curated tinned seafoods. It is known as the authority for caviar in Detroit. It’s impeccable sourcing from local farms, a diverse list of oyster producers and the sustainable seafood are what sets Chef Rolka, and his luxe seafood bar, Mink, apart.
Menu:
First Course: hot and cold pork & oysters // cold west coasts with lardo, wood fired gulf with nduja-fonduta
Second Course: tofu crudo // cured trout, ramp chimmi, trout roe
Third Course: wonton soup // fish cake, lamb + beef dumpling, bone broth
Fourth Course: heritage chicken // stuffed chicken roulade, truffle stuffing, wilted spring greens
Fifth Course: carrot cake // candied pecans, cream cheese, macadamia ice cream