Gang of Six Pop Up Dinner | Friday, October 14th 6pm | Tickets $150
Join us for an exclusive dinner with five acclaimed Chefs and one Master Sommelier, benefitting the community efforts of Forgotten Harvest. On Friday, October 14, Chef Andy Hollyday of Selden Standard, Chef Brad Ball of Michael Symon Group and Mabel’s BBQ, and Chef Matt Pietsch of Salt of the Earth are joining forces with Plum Market’s Executive Chefs Randy Weed and Norman Valenti to bring you a one-of-a-kind five-course culinary event with wine pairing by Plum Market’s Master Sommelier, Madeline Triffon.
Each Chef will prepare a single course dish that showcases their immense talent for creating unique and delicious food. You can look forward to seeing an array of different cuisines ranging from rich Mussels with Italian Nujda, tender Pasta prepared Fresh, juicy Duck served with nutty Butternut Squash, a Ninety-Day Aged Beef cut cooked to perfection and paired with the comforting flavor of Anson Mills Grits, and a decadent dessert to indulge in. There will be no substitutions or accommodations made with the prix fixe menu. Seating is extremely limited. Reserve Your Tickets Online Now.
Chefs & Courses
Menu Preview, actual menu items will be revealed October 3rd. This Prix Fixe menu can not accommodate substitutions or modifications.
Course One | Cheese, Charcuterie, & Champagne Reception
Master Sommelier Madeline Triffon of Plum Market
Madeline Triffon knows wine. As Plum Market’s in-house Master Sommelier, Madeline uses her expertise to direct wine tastings, hand select wines for retail, and serve as a corporate wine educator. After studying at the University of Michigan, Madeline’s career path turned to focus on service at iconic Detroit restaurants like The London Chop House and The Rattlesnake Club, and later as Wine Director for premier restaurant groups in the Detroit area. Madeline left the restaurant industry in 2011 to join Plum Market, where she inspires team members and guests with her breadth of knowledge, unabashed positivity, and dedication to service. Madeline earned her Master Sommelier title in 1987, passing the exam on her first try. At that time, she was one of only nine Americans, the first American woman, and the second woman in the world to pass.
Course Two | Pickled Mussels with Nudja, Celery, & Grilled Bread
Chef Norm Valenti of Plum Market
Chef Norm Valenti, Executive Chef at Plum Market, showcases unique and imaginative menu tastings for Krug, Gaia, and Veuve Clicquot events hosted by Plum Wine Bar. Chef Norm cut his culinary teeth at Boocoo in Royal Oak, where they won HOUR Detroit, “Detroit’s restaurant of the year”. He crafted culinary excellence with Andy, Brad, Randy, and Matt at acclaimed Michael Symon’s ROAST as it was awarded “Best Restaurant of 2009”, by the Detroit Free Press. Norm and Chef Randy work stride for stride in developing the exciting menu options for Plum Market’s Prepared Foods. Chef Norm has appeared as a Guest Chef at Shorts Brewing Company and has been featured in the Chicago Tribune’s, The Secret to a Great-Tasting Burger.
Course Three | Vegetarian Pasta
Partner & Executive Chef Andy Hollyday of Selden Standard
Chef Andy Hollyday, a 2015 and 2016 James Beard semi-finalist, began his career cooking at a small family restaurant in Toledo 20 years ago. After graduating from the Culinary Institute of America, Chef Andy gained experience cooking at L’Essentiel (Chambery, France), Tribute (Farmington, MI), and Oliveto (Oakland, CA), among others. Before co-founding Detroit’s Selden Standard, Chef Andy served as Executive Chef of Michael Symon’s ROAST where he was named “2012 Best Chef” by Hour Detroit. You can find Chef Andy spending his free time in his garden, at the Detroit Film Theater, or at Comerica Park – and he remains, despite his better judgment, a die-hard Lions fan.
Course Four | Duck with Butternut Squash
Executive Chef Randy Weed of Plum Market
Chef Randy Weed, Vice President at Plum Market Kitchen, is responsible for curating seasonal and holiday menus for prepared food departments and catering menus at all Plum Market locations. Chef Randy first worked with the Gang of Six at Michael Symon’s award-winning steakhouse ROAST. Before joining Plum Market Chef Randy directed the James Beard recognized kitchen at The Rugby Grille in Birmingham’s Townsend Hotel. Continuously named Chef-of-the-Year to son Logan and bride Michelle, Chef Randy is an impassioned Chef that is obsessed with fly fishing and considers himself the “world’s greatest Sous Chef.”
Course Five | 90 day Aged NY Strip and Anson Mills Grits, Pickled / Charred Component
Chef Brad Ball of Michael Symon Group and Mable’s BBQ
Chef Brad Ball of Mabel’s BBQ, a Cleveland-style barbecue restaurant, has contributed to the creation of the barbecue style Clevelanders can call their own. Chef Brad’s experience includes Michael Symon’s ROAST steakhouse in downtown Detroit, where he worked day and night butchering and managing the dry-aged beef program for two years. Upon hearing of a Sous Chef position opening up at one Symon’s signature Cleveland restaurants, Lolita, Chef Brad sprung on the opportunity and now resides in Ohio City. Chef Brad worked tirelessly in Lolita’s curing room to raise the quality of the restaurant’s charcuterie program. Beyond Brad’s beloved charcuterie program, he collaborates with Chef Mowcomber on deliciously unique menu items that have Michael Symon himself noting that “[Chef Brad] Ball is one of the true young talents.”
Course Six | Dessert
Chef Matt Pietsch from Salt of the Earth
Matthew has directed the farm to table concept at Salt of the Earth since day one. He has developed strong relationships with local farmers, growers and producers. Matthew’s food focus begins with sourcing the highest quality ingredients and to process these ingredients as simply as possible. Matthew promotes a style he describes as “Cooking in the Moment”. “We cook and we create emotionally, while drawing off the season, the weather outside, our personal lives, and the amazing ingredients coming through the back door.” A West Michigan native, Matthew has been in the hospitality industry since 1997. A graduate of Grand Rapids Community College’s culinary arts program, he was inspired by an apprenticeship with the US National Pastry Team in 2004 and worked throughout West Michigan for several years as an Executive Pastry Chef. Later he relocated to Dearborn where he operated the famed Opus One kitchen, and managed Opus One’s corporate foodservice for Ford Advertising. An opportunity to open and work with Iron Chef Michael Symon at Detroit’s upscale steakhouse ROAST set the stage for his move to Fennville to help found Salt of the Earth in 2009. In 2015 Matthew, along with his business partnership, opened Principle Food & Drink in downtown Kalamazoo. Principle Food & Drink has quickly become an anchor in West Michigan for thoughtfully inspired scratch made fare with a genuine Midwestern flare. Matthew lives in Grand Rapids, MI with his wife Kaite Lyn and their two dogs; Bunny, and Pony.
About Forgotten Harvest
Plum Market partners with Forgotten Harvest to help cut food waste by donating over 5,000 pounds of food. Forgotten Harvest Farms is situated on 92 acres of land and since 2013, grown and harvested two million pounds of produce for metro Detroit families in need. Forgotten Harvest is dedicated to relieving hunger in metro Detroit with over 800 locations served. Formed in 1990, Forgotten Harvest fights these issues through emergency food pantries, soup kitchens, homeless and domestic shelters, children’s homes, senior centers and group homes. The organization operates under the direction of a volunteer Board of Directors and a small and dedicated professional staff.