Food and dining news
Slows does take-and-bake: A favorite barbecue restaurant is offering a new service, take-and-bake family meal packs from Slows Bar BQ. Each package feeds four to six people and requires an oven for cooking at home. They’re available for pickup at Slows To Go in Midtown Detroit and the Grand Rapids location. Slows will also deliver these meals if you can get at least 14 of your neighbors to order as well (you get a free pack or gift card for organizing). Visit slowstogo.com for more details.
Eat in-suite at Apparatus Room: The Detroit Foundation Hotel and its ground floor restaurant the Apparatus Room, 250 W. Larned in downtown Detroit, is offering a unique private dining experience. Enjoy a five-course menu from executive chef Thomas Lents inside one of the hotel’s private suites. The contactless dining experience has limited reservations available Thurs.-Sat. evenings through December. The cost is $50 for the room and each meal starts at $85. A maximum of six guests are allowed in each suite. Call (313) 800-5500 to book.
Blake’s owner starts podcast: As if running a family farm and a hard cider company didn’t keep him busy enough, Andrew Blake, president of Blake’s Family of Companies, has launched a new weekly podcast, “Everything Borrowed.” Hosted from the family’s 1,000-acre farm in Armada, the food- and business-centric show will focus on leaders and innovators from various industries. His first guest is James Rigato from Hazel Park restaurant Mabel Gray. Download it wherever you get your podcasts or at EverythingBorrowedPodcast.com.
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