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

RESERVATIONS HERE!

Dave Phinney, Our Lady of Guadalupe

May 8th, 6:30p
Where: Host Utica, Second Floor

Cost: $125pp

Very limited seating

3 Course dinner will include:

Our Lady of Guadalupe

Our Lady of Guadalupe Pinot Noir

Dept. 66 Painted Scars Red Blend

GET TICKETS HERE!

Chef’s Tristen Epps, Eppie Marie & Brandon Hutcherson

Mother’s Day Dinner

May 11th,  5:30p & 8p
Where: Host Utica

Cost: $125pp excluding beverages, tax, gratuity

Chef Tristen Epps

Chef Tristen Epps’ globally influenced palate was cultivated during a childhood spent traveling internationally with his military mother, with formative experiences in Guam, Japan, and the Philippines. He holds a Culinary Arts degree from Johnson & Wales and completed a rigorous apprenticeship at The Greenbrier under Master Chef Richard Rosendale. Mentored by Marcus Samuelsson after appearing on ABC’s The Taste, Epps worked at Red Rooster in New York and oversaw projects internationally. He then served as Executive Chef at Cooks & Captains and later returned to lead Red Rooster Miami, earning the restaurant Michelin Guide recognition, Condé Nast Traveler’s Top 12 Best New Restaurants in the World, and Best Restaurant in Miami. Epps received accolades including Star Chefs Rising Star Chef (2021) and a James Beard Semi-Finalist nomination for Best Chef South (2024) for his work at Ocean Social by Tristen Epps at South Beach’s Eden Roc Hotel.

Chef Eppie Marie

Chef Eppie Marie is a Filipina-American culinary artist renowned for her bold, modern Asian flavors and desserts. A top graduate of Dorsey College’s Culinary Arts program, her cooking blends heritage, heart, and precision. Her accolades include the Outstanding Culinarian Award, Rising Star at Academy Chopped, Golden Fork Champion at the Louisiana Food Prize, and Winner of the 2024 Birmingham Burger Competition representing Adachi Japanese Restaurant. Known for her vibrant spirit, Chef Eppie Marie infuses innovation and authenticity into every dish, creating meaningful culinary experiences.

Chef Brandon Hutcherson

Chef Brandon Hutcherson is a creative and unconventional chef whose passion for food began early. He honed his skills at Schoolcraft College under Master Chefs and traveled globally for inspiration. This led to the creation of Kaleidoscope Catering, offering him creative freedom. In 2021, he launched Funk It Up Fries, a 70s-inspired food truck specializing in gourmet loaded fries with the motto #lovepeaceandfrygrease

Menu:

First Course: Velvety smoked Kabocha Tom Kha Ghai delicately infused with fragrant lemongrass, tender ribbons of shaved carrots, succulent jumbo Gulf shrimp, sprinkled jasmine rice perfectly seasoned with a hint of Asian spice.

Second Course: Charred Cabbage Adobo “stewed chicken style”
Truffled confit chicken wing, burnt soy and foie gras sauce.

Palate Cleanser: Calamansi and Watermelon Paletas

Third Course: Sweet Potato and smoked gouda grit cake, braised lamb, pickled greens, lamb and fig reduction.

Fourth Course: Banana Rumba Cake with a rich fusion of warm Banana rum compote, smooth coconut ice cream, and a hint of zesty orange peel.

RESERVATIONS HERE!