Sunday Supper Night Kick Off Event with Executive Chef Sarah Welch of Marrow. After earning a degree from MSU in Restaurant Management, Sarah left Michigan to pursue culinary studies at New York’s French Culinary Institute, where she graduated at the top of her class. While most of her training comes from notable Michigan chef Brian Polcyn, she has worked for and alongside many recognized chefs, including April Bloomfield, Garrett Oliver, Jacques Pepin, Bradford Thompson and Zak Pelaccio. Prior to joining Marrow, Sarah was the Executive Chef of both Republic Tavern, an extremely seasonal nose-to-tail restaurant, and Parks & Rec. Diner, a casual breakfast-only spot. Both are award winning Detroit restaurants.
Menu Items Include: conch fritters, bone-in curry goat, whole roasted jerk pork, spicy ackee, run raisin ice cream, and more! ($3-15)
Tickets: AVAILABLE AT THE DOOR
Event kicks off at 5pm, ends at 11pm (or until the Red Stripe runs out!)
Sunday Supper Nights Beginning June 2018, Folk will come alive in the nighttime hours with the addition of Sunday Supper Nights. This monthly dinner series encourages diners to get to know the "faces behind the food" in a much more personal space.
Where did you grow up? What inspires you? What do you want us to learn about you through your food? What do you want your legacy to be?
A natural progression of Folk's own food philosophy, Sunday Supper Nights explores the cultural traditions, travels and backgrounds of chefs near and far. Most importantly, it encourages diners to pay close attention to important themes such as matriarchy in the kitchen, early food memories, eradication of indigenous food sources, and more.