ICE CREAM DETROIT POPS UP WITH A SERIOUSLY COOL DINING EXPERIENCE

Ice Cream Detroit has crafted the perfect summer evening featuring a very ‘cool’ concept collaboration with a glowing dinner experience in the gallery after hours. This evening celebrates the current exhibition, A Difficult Pair featuring Detroit artists George Vidas and Victoria Shaheen, which explores the relationship between both ceramic material and neon.

This six-course plated meal will break all the rules with this unlikely pairings of ice cream flavors (alcohol-infused, if you wish) combined with incredible artisanal dishes. Guests will have special access to the experience the exhibit after hours to highlight the neon and sculptural objects as they create a kaleidoscope of colors that illuminate the gallery into the evening. Check out the last dinner event Ice Cream Detroit hosted recently that took place at Red Dunn Kitchen:

Ice Cream Detroit Co-founder and CEO, Calvin Gee’s grandfather and great-grandfather started an ice cream factory in 1952, which is why you’ll see “1952” on the logo in honor of their legacy. “I started Ice Cream Detroit when I was a radio personality on Mojo in the Morning around 2015. I thought it would be a fun project to do and I was doing a lot with public events at the time, so there was a natural tie-in.”

The company prides themselves on infusing their ice cream with alcohol, in addition to traditional flavors. “Over the past few years interest in Ice Cream Detroit and our alcohol infused ice creams has really picked up, so we’re really making an effort to scale the company and bring these delicious desserts to market. We feel that Ice Cream Detroit is a true “Detroit” brand, we use local ingredients, work with local creatives, and show the world what Detroit can do,” Gee explains.

Calvin’s dish choice of the evening: The “Two James Buttered Rum w/ Candied Walnuts- Truffle Roasted Half Chicken, marbled potato confit with salted raisins and Kalamata olives.” for sure, our buttered rum is my favorite flavor right now and I can’t wait to see what Chef Ryan creates.”

Chief Operating Officer, Aaron Hall’s role is to establish brand propelling partnerships with companies that fit our vision, in addition to leading the production of our ice creams and desserts. The dish he’s looking forward to most? The “Kahlua and Espresso Ice Cream Paired with Coffee Rubbed Skirt Steak Salad on a bed of Spicy Greens and Mojo Vinaigrette. “I love a great steak and I can’t wait to taste the blend of espresso ice cream and the coffee rub.”

The culinary partner, Salt + Ko is best known for eclectic yet delicious dishes. Chef Ryan Eli Salter designed the menu for the evening with the team from Ice Cream Detroit. “I’m looking forward to the red wine braised short rib with the beet gin sorbet the most. Something about that pairing seems like a match made in heaven- from texture, to temperature and even the contrast of utilizing the spiced birds eye chili for that kick to your senses,” he explains.

Salter studied at the International Culinary Center in New York City. With over a decade of experience within culinary and hospitality industries, he launched his own hospitality company. Salt + Ko strives to bring perspective and create culinary experiences like no other. Inspired by Afro Caribbean roots and molded by Asian flavors, this pop-up business does more than just food- their unique plates tell each a story with every event.

“I want to provide positive and unique experiences to the people I encounter.”

MENU

KAHULA ESPRESSO ICE CREAM PAIRED WITH COFFEE RUBBED SKIRT STEAK SALAD ON A BED OF SPICY GREENS AND MOJO VINAIGRETTE

BELL’S OBERON CREAMSICLE PAIRED WITH BELGIAN POACHED PEARS WITH SLICED GOUDA AND SOUR ORANGE RIND

TWO JAMES BUTTERED RUM W/ CANDIED WALNUTS- TRUFFLE ROASTED HALF CHICKEN, MARBLED POTATO CONFIT WITH SALTED RAISINS AND KALAMATA OLIVES.

TWO JAMES GIN BEET SORBET- BRAISED SHORT RIBS W/ SUMAC AND SAFFRON- PICKLED GOLDEN BEETS, SAUTÉED BEET GREENS + BIRD’S EYE CHILI OIL

TWO JAMES VANILLA SMOKING ICE CREAM- ESPRESSO PIZELLE, TURMERIC GLAZED ALMONDS, COCONUT CARAMEL DRIZZLE

LEMON AND GINGER SORBET PAIRED WITH A GREEN TEA MACARON PALATE CLEANSER

(*all items are also available with/without alcohol infusions) 

Reserve your seat


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