FOR IMMEDIATE RELEASE CONTACT: Alexandria Franz 313.567.4400 x6226 [email protected] Corinna Weber/CKC Agency 248.788.1744 [email protected] Bon Appetit, Detroit! Rattlesnake Club, Eastern Market Partnership Creates New Video Cooking Series To Highlight Farm To Table Recipes Detroit, Michigan (June 27, 2014) - Two Detroit culinary icons, The Rattlesnake Club and Eastern Market, are collaborating and producing a new video cooking series. The 13-part series, Bon Appetit, Detroit!, follows Rattlesnake Club chefs Chris Franz and Jeff Lanctot as they shop Eastern Market for locally picked fresh-off-the-farm ingredients. Each video episode will highlight locally sourced, fresh ingredients as an integral part of a Rattlesnake Club recipe that will be served in the restaurant. Videos and recipes will be available on the Rattlesnake Club website: www.rattlesnakeclub.com. “Locally grown since 1988 is not only our slogan but our philosophy and our passion,” said Chris Franz, executive chef of Rattlesnake Club. “It is an honor and a pleasure to call Eastern Market a partner and an essential element in our video project.” Episode One provides background history and introduces viewers to the Eastern Market and Rattlesnake Club teams and the gamut of their mission – to support the local economy and provide everyone in the community with healthy and fresh foods. “At Eastern Market we’re always looking for new ways to connect growers and producers to restaurants and other institutions like schools and hospitals,” said Christine Quane, wholesale market manager, Eastern Market Corporation. “We’re excited as well to be working on this video series with the Rattlesnake Club to get as much fresh, regionally-grown food into the creative entrees of Chef Chris.” Dan Carmody, president of Eastern Market Corporation, appears in the Bon Appetit, Detroit! introductory video and explains the Rattlesnake Club and Eastern Market alliance. The second installment of the series, Hello Spring, features Grilled Filet of Beef with Michigan Morel & Cream Sauce. The dish contains Michigan ramps (wild leeks) which are only available during the spring. Each recipe also pairs a wine that is specially selected by Rattlesnake Club’s sommelier, Maria Papp. About Rattlesnake Club The Rattlesnake Club celebrated 25 years of fine dining excellence in 2013. The restaurant opened in 1988 and was acquired by the Stroh Companies in August 2010. It is located in the 300 River Place building at the foot of Jos. Campau along Detroit’s RiverWalk. The seasonal a la carte menu reflects the best of local and sustainable produce, wild finfish and shellfish and Prime Certified Angus Beef®. An extensive wine list and a Michigan craft beer list are offered along with various food and wine programs throughout the year. The Rattlesnake Club has five private dining rooms and twin 5000-square-foot Atrium spaces on- site for special events. The dress code is casual to business casual and reservations are recommended. ###
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