Schoolcraft alums featured in Savor Detroit event
By Camyle Cryderman
Everyone has some sort of connection to food; most people simply enjoy its different flavors and nutritional values, but some dedicate their life and passion to producing these great tastes. When multiple renowned chefs work together at a community event to deliver great food and festivities, the results are divine. This is exactly what occurred at the spring 2016 Savor Detroit event which ran from Monday, April 25 to Friday, April 29 at the Great Lakes Culinary Center in Southfield.
Savor Detroit is a cooking series that features one of a kind menus designed by a different pair of collaborative chefs each night. Four of the ten featured chefs, Luciano Del Signore, Doug Hewitt, James Rigato and Mei Lin, are Schoolcraft culinary program alumni. Each duo created a four course meal along with expert wine pairings and cocktail hour appetizers for the guests.
Tickets for each night were $125 per seat and with the popularity of the event there was no problem selling out. Aside from the celebrated chefs, Savor Detroit featured live entertainment of singing, drumming and guitar as well as a silent auction for art pieces commissioned by local artists.
The event kicked off on Monday with Schoolcraft Alumni, Luciana Del Signore, of Bacco Restaurant in Southfield, teaming up with Tom Lents, of Sixteen Restaurant in Chicago. The duo prepared an hor devours of scalloped crudo, then rabbit stuffed ravioli over fava cream and seared arata, a Mediterranean fish over baby zuchinni and raw spring peas with a five onion crema.
“It’s great that we get to come together and work with our peers at this event,” said Del Signore. “Being able to work with other chefs in the industry is important.”
The event finished four days later after a successful week with chefs James Rigato, of Mabel Gray in Hazel Park, and Mei Lin hosting the last night. Rigato and Lin are both Schoolcraft alumni as well as former contestants on Bravo’s “Top Chef” season 12, Lin being the winner of that season.
The dynamite team featured radishes with cultured anchovy butter, crème fresh and lemon.
“Getting to collaborate and hang out with chefs that don’t usually come together is something special about Savor Detroit,” said Rigato.
When they were not working hard in the kitchen, chefs were enjoying the event and mingling with those in attendance and conversing through the open air kitchen.
“Getting the community together and getting to meet the attendees is really fun,” said Lin.
With a warm ambiance and professional air, Savor Detroit’s spring event was a week of memorable nights. With delicious food prepared by well-versed chefs and the enjoyment of mingling with others from around the community, it was a great time to relax and unwind. For information on future events and a cook book of all of the chef’s meals, visit savordetroit.com.