this guy could be running a 300-seat restaurant in vegas, but here he is in detroit. that s a heroic thing. charlie: guess what? the headaches are less. you re appreciated here. anthony: no, no, this would be considered a foolhardy venture in the chef world. charlie: guess what? we like good food, too. we re not space aliens. chef craig: people often say, thank you, like we just moved back from chicago. we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. anthony: what you ve done is counter intuitive. i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. chef craig: hell yeah. not detroit come back home. people think i m crazy for going back to detroit. anthony: then another tribute to classic detroit potato filled pierogi and kielbasa, simmered in white wine, thyme and fennel seeds, finished with beurre fondue and burnt butter pine nuts. followed by locally sourced
we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. anthony: what you ve done is counterintuitive. i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. chef craig: hell yeah. not detroit come back home. people think i m crazy for going back to detroit. anthony: then another tribute to classic detroit potato-filled pierogi and kielbasa, simmered in white wine, thyme and fennel seeds, finished with beurre fondue and burnt butter pine nuts. followed by locally sourced lamb, cooked perfectly, topped with sour cherries, mulberries, toasted pistachios, coriander and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of detroiters? chef craig: how is it not making it better? how is sitting back, not doing anything making it better?
venture in the chef world. charlie: guess what? we like good food, too. we re not space aliens. chef craig: people often say, thank you, like we just moved back from chicago. we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. anthony: what you ve done is counter intuitive. i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. chef craig: hell yeah. not detroit come back home. people think i m crazy for going back to detroit. anthony: then another tribute to classic detroit potato filled pierogi and kielbasa, simmered in white wine, thyme and fennel seeds, finished with beurre fondue and burnt butter pine nuts. followed by locally sourced lamb, cooked perfectly, topped with sour cherries, mulberries, toasted pistachios, coriander and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of
here he is in detroit. guess what? that s a heroic thing. the headaches are less. you re appreciated here. no, just no, this is yeah. this is what could considered a foolhardy venture in the chef world. guess what? we like good food too. we re not space aliens. people say they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we ve wanted. what you ve done is counter intuitive. there is sort of a conventional career path for chefs. right. instead, you decide to go to detroit. yeah. not detroit, come back home. people think i m crazy for going back to detroit. then another tribute to classic detroit. potato-filled pierogi and kielbasa simmered in white wine, thyme, and fennel seeds. finished with burnt fondue and pine nuts. followed by locally sourced lamb cooked perfectly. topped with sour cherries,
i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. chef craig: hell yeah. not detroit come back home. people think i m crazy for going back to detroit. anthony: then another tribute to classic detroit potato filled pierogi and kielbasa, simmered in white wine, thyme and fennel seeds, finished with beurre fondue and burnt butter pine nuts. followed by locally sourced lamb, cooked perfectly, topped with sour cherries, mulberries, toasted pistachios, coriander and yogurt sauce. in what way does opening a fine dining restaurant in detroit benefit the majority of detroiters? chef craig: how is it not making it better? how is sitting back, not doing anything making it better? how is it, only buying my products from detroit or farmers in detroit, not helping detroit? i m supplying from detroit. i m hiring people from detroit. everybody here lives in detroit. anthony: if i were asked the same question, i would say i don t know.