We’ve been crushing on Chef Ederique Goudia ever since she launched Taste the Diaspora, a celebration of foods of the African diaspora.
A James Beard Foundation Women’s Entrepreneurial Leadership Fellowship Alumni, Lead Chef for the Make Food Not Waste Upcycling Kitchen, and the Program Manager for Detroit Food Academy, Ederique is adding yet another new collab to her CV card with vertical farming genius Planted Detroit, finding ways to get the best out of every single ingredient.
Two years on in our quest to share the frame tables, we’re smitten to finally experience Ederique’s extraordinary cooking for ourselves. Applying her haute-cuisine sensibility to her lineage of Creole descent, Ederique takes the reins of our open kitchen for two very special February nights.
Shrimp & Mirliton Bisque. Duck Confit & Smoked Chicken Andouille Gumbo.
Cocktails That Are Properly Boozy.
Grab your seats now. You can thank us later.
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Red Bean Hummus
Smoked Bacon Jam, Hot Water Cornbread, House Pickles
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Louisiana Sunburst Salad
Red Streak Mizuna, Romaine, Arugula, Vegan Blue Cheese, Dried Cranberries
Shallots, Sweet Potato Chips, Tabasco Vinaigrette
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Shrimp and Mirliton Bisque
Chayote Squash, Gulf shrimp, Crème Fraiche
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Duck Confit & Smoked Chicken Andouille Gumbo
Fried Pickled Okra and Crispy Duck Skin Over Popcorn Rice
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Bananas Foster Shortcake
Blueberry Lavender Jam and Praline Crumb
++ Chef is kindly requesting no dietary changes to this dinner menu ++
