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Brad Greenhill at (revolver)

One of Detroit's hottest chefs takes you around the world in five plates

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

Get ready to go around the world in five plates. One of our favorite Detroit chefs is setting aside his usual menu for two nights only and popping up inside Hamtramck’s (revolver).

Brad Greenhill runs the kitchen at Katoi, the popular (and extremely yummy) Thai hotspot in Corktown. There, he prepares intoxicatingly delicious, steaming bowls of spicy noodles, colorful veggies and savory meats spiced with garlic, lemongrass and chiles. But did you know that Brad can cook more than just Thai food? He’s a master of many dishes from around the globe, a lifelong learner of new recipes who’s constantly experimenting with flavor and texture.

Next weekend, you can join Brad on a flavor adventure that starts in Europe then travels to the Middle East before venturing over to Indonesia and finally the Far East. He’ll be cooking dinner at (revolver) on Friday, Dec. 16 and Saturday, Dec. 17. A 6 p.m. and 9 p.m. seating is available on each day.

Brad Greenhill's popup menu is a departure from his regular menu at Katoi.

Brad Greenhill’s popup menu is a departure from his regular menu at Katoi.

The five course journey is a departure from Brad’s usual menu at Katoi, with the bill of fare showcasing his versatility and mastery of many different cuisines.

Your adventure kicks off with apple toast, a humble but elegant dish that lets the quality of ingredients shine through. It’s topped with Stracciatella – an Italian buffalo milk cheese – celery, lemon and hazelnuts.

For your second course Brad will prepare perfectly tender brussel sprouts with cashews, mustard seeds, rye and Banyuls (a French dessert wine that’s similar to Port). We think anyone who doesn’t enjoy brussel sprouts has never tried sprinkling them with luxurious French dessert wine.

Leaping from the European subcontinent to the Middle East, the third course features a lasagna verde that’s like no other lasagna you’ve had before. This one invites lamb, mint and aleppo pepper to join the party along with labneh, a sort of Greek yogurt-meets-cream cheese. The aleppo pepper has a spicy, fruity flavor commonly used in Syrian and Turkish cuisine.

Up next is smoked pork jowl, paired with mangosteen (a tropical fruit from Indonesia), peanuts, green chiles, cilantro and dosa (a savory crepe made from fermented batter). The mangosteen’s subtle, buttery flavor is a wonderful accompaniment to the punch of chiles and savory-smoky pork.

End thing with a sweet east-meets-west mashup with Brad’s satsuma creamsicle. The satsuma is a bright orange citrus fruit similar to a clementine or a tangerine which originates from Japan. It’s paired with dulce de leche (a creamy caramel sauce), almond crunch and marshmallows.

Then, it’s back to reality. But you can take the food memories with you and keep them as long as you like.

Dinner with Brad Greenhill at (revolver) costs $55 per person and tickets are available online.

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