Forage and Feast with Ken Miller of Toasted Oak

Sep 21st

Forage and Feast
Chef Ken Miller
Toasted Oak
Detroit Public Radio Station WDET
and supporting
Ann Delisi’s Essential Cooking Series

For as long as Chef Ken Miller can remember, nature and food have shared a space very close to his heart. Summers as a young child were spent at his grandparents’ house where he fell in love with the garden and the forest, picking mulberries for jams and running his hands over the herbs; becoming intoxicated with the alluring scent of fresh lovage, lemonbalm and mint. From early on he knew that nature was his sanctuary. How he would weave the fabric of food into his passion came next. 

Studying at Le Cordon Bleu and working through numerous kitchens from the likes of Kuma’s Corner, NoMI Kitchen, Acadia and Cicchetti, Ken now comes full circle and calls Michigan “home” both literally and metaphorically. 

Testing practices of our ancestors that lived off the land out of necessity, Chef Ken clearly understands the beauty of nature and all it has to offer us both in spirit and on our plates. 

Ever the adventurists, we owe it to ourselves and those before us to share an evening absorbing Ken’s foraging culture and his stunning cuisine based on the preservation of the world around us.

This dinner benefits Detroit Public Radio Station WDET and supports Ann Delisi’s Essential Cooking Series



{  to start  }
Rustic Boule
with Pineappleweed Yellow Pea Miso and Local Honey fermented with Foraged Berries


{  hors d’oeuvres  }
Crispy Beet Meringue

with Salted Echinacea Cream
Bee Balm Madeleines
Sour Tomato Leather
brushed with Venison Garum and Maple Kombucha


{  then  }
Mushrooms and Eggs
Preserved Morel Jam with Toasted Brioche and Egg Yolk cured in Fava Bean Tamari


{   next, next, next, next  }
Grain Bowl
Koji and Hay Consomme with Pink Buckwheat Leaves and Puffed Grains
Slow Roasted Sunchokes with Truffled Milk Skin, Crabapple, and Spruce
Sweet Grass Farms Goat
Wrapped in Wild Grape Leaves with Welcer Farms Tomato, Milkweed, and Yarrow
Maple Roasted Duck Breast
14-Day Aged Duck with Butternut Squash, Black Garlic and Hazelnut Aillade, and Pear


{  palate cleanser  }
Sumac Kombucha Popsicle


{  then  }
Farmer’s Cheese
Fresh Cheese with Fermented Honey, Cornbread, and Salted Wild Flowers


{  and  }
Northern Spicebush Cremeaux
A custard of Northern Spicebush Leaves with Red Cedar Berry Shortbread, Fermented Apricots


{  to finish  }
“Not Chocolate” Fudge with Black Walnut Miso
Fermented Apple dipped in White Bean Shoyu Caramel

September 21, 2019
5:30pm and 8:30pm seatings
$100 plus tax and service charge

A multi-course dinner by Chef Ken Miller of Toasted Oak and a specially curated playlist by Ann Delisi for this benefit dinner for Detroit Public Radio Station WDET , supporting Ann Delisi’s Essential Cooking Series

A thoughtful wine pairing by frame’s resident wine director and sommelier, Bryan Lamorena.
++ a la- carte beer, wine, and frame cocktails.

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Mark Kurlyandchik, Detroit Free Press

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