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Katoi Takeover with Brendon Edwards

It's going to be a progressive parade of deliciousness

Kat Rembacki

Kat Rembacki

Storyteller at Core Detroit
Dance party crasher; wordsmith; downtowner;Disney geek; whipped cream junkie; die-hard Tigers fan. Join me on on my epic quest for the perfect turkey reuben.
Kat Rembacki

Two chefs, six courses, one night only.

Clear your schedule this Sunday evening. Katoi is hosting their first ever Katoi Takeover, where guest chefs take the reigns in the kitchen and prepare a completely new menu for one night only.

The inaugural popup welcomes Chefs Brendon Edwards and Hailey Enszer, who will craft some of the most imaginative, straight up delicious food your taste buds have ever met. You may recognize Brendon from his recent work at Standby, where he was the executive chef. Before that, he helmed the kitchen at Antietam, where he served a Moroccan-spiced hangar steak that took our breath away. Brendon also worked at Roast, and sharpened his culinary chops cooking in kitchens around the world, from Mexico to Japan.

They’ve got a six-course feast of progressive world fare planned for the elite group of diners who manage to snag tickets (that could be you) for this Sunday, Sept. 11. There will be two seatings, one at 6 p.m. and the other at 8:30 p.m.

Moroccan hangar steak from Anteitam during Brendon Edwards as Executive Chef. Photo: Core Detroit.

Moroccan hangar steak from Anteitam during Brendon Edwards as Executive Chef. Photo: Core Detroit.

Dinner starts out with an amuse of charred zucchini pakora, a type of fritter originally from India. It’s the perfect snack-y bite to kick off the parade of deliciousness that follows.

The first course is a lovely end-of-summer sweet corn and lobster croquette, served with smooth and buttery popcorn grits, chili, a lime emulsion and tomato. Next up is a fromage pot au feu (aka cheese stew aka the best). It’s served alongside a savory fennel cake, ricotta salata, summer vegetables and herbs.

Following the cheese stew spectacular are two dishes which sound so unusual that they just have to be good. The third course offers purple yam agnolotti in a mushroom broth, finished with lemon oil, radish and sorrel. It’s followed by a flavor-forward recipe which pairs Moroccan spiced fish belly with fermented cucumber, musk melon (cantaloupe), grapefruit, mint and whipped yogurt.

Alabama white BBQ pork plate at Standby under Brendon Edwards’ term as Executive Chef, served with handmade bratwurst, bacon bourbon roasted mushrooms, charred coleslaw at Standby. Photo by Standby via Facebook.

Alabama white BBQ pork plate at Standby under Brendon Edwards’ term as Executive Chef, served with handmade bratwurst, bacon bourbon roasted mushrooms, charred coleslaw at Standby. Photo by Standby via Facebook.

The fifth course features crispy Thai pork belly with peanut sauce, coconut, basil seeds, garlic chips and cilantro. This is the stuff that foodie dreams are made of. We’re craving it already.

Finally, end things on a sweet note with a sugar pea cake accompanied by a chamomile marshmallow, ricotta ice cream, chevril, lemon and mignardises (tiny pastries and sweets which can come in many shapes and flavors).

Tickets for Katoi Takeover cost $80 per person and are available online. An optional wine pairing – curated by bartender extraordinaire Roy Jackson of Wright & Co. – costs an additional $30.

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