Spring ideas shine with tips, cocktails, cooking and more at Dish and Design event
Melody BaetensWhile it was a blustery day below freezing in Metro Detroit outside, inside the Berman Center for the Performing Arts warmer weather was celebrated at the spring edition of Dish and Design Wednesday evening.
Presented by The Detroit News Homestyle section, the quarterly event showcased a skilled chef, a hospitality industry veteran, a decor expert and a garden guru. This was the first Dish and Design party in the event’s new home, the Berman Center in West Bloomfield Township, which is part of the Jewish Community Center of Metropolitan Detroit.
Dish and Design guests were treated to wine and individual charcuterie boxes from Two Unique Caterers & Event Planners stuffed with fruit, cheese, crackers and gourmet turkey.
Detroit News editor and Homestyle columnist Maureen Feighan welcomed the more than 150-person audience to the state-of-the-art, cozy auditorium and introduced the evening’s presenters: Carol Peretto from Gardenviews at Home in Northville, entrepreneur and Breadless chef Ryan Salter, gardener and chef Michelle Kobernick and front-of-house manager Kyle Marks from Metropolitan Bar & Kitchen in Detroit’s West Village.
A self-taught and passionate designer, Peretto championed the use of faux florals inside the home to decorate for spring. They not only last longer, but can be more cost-effective.
“Florals can add beauty and texture to your home,” she said, adding that her favorite thing about spring is the renewal. “I love when the trees are just budding and the leaves are just coming out.”
Those who are self-conscious about using artificial florals in their home can put a little water to the vase to give them that authentic look, says Peretto, adding that artificial greenery and flowers are also often bendable, making them fun to fluff out and pose. Peretto also noted that on-trend florals can be featured in your picture frames.
"I change my pictures around. We do it for the holidays, why not do it for the spring," she said.
As Kyle Marks from Metropolitan showed off techniques for making a beautiful green poblano margarita, he talked up the restaurant’s food menu, which features a variety of crave-able pizzas, and wine selection.
“We've been open since late 2021, '22 and we have really nice Brooklyn-style pizza, classic thin crust. The 18-inch is the way to go it's called 'I love it when you call me big poppa,' the pizza is delicious. And then we have a smaller pie called, 'The kids are gone,'" he said, cracking up the audience.
Marks suggested using blanco tequila for this spicy margarita.
"It tends to be grassier, more vegetal," he said, adding that fresh limes are best, too, and they're cheaper than bottled lime juice and will last for weeks. "And always use 100% agave, it's always a better product."
While he demonstrated the craft cocktail, Marks went into the techniques of how tequila is made in Mexico and the importance of shaking the drink to aerate and blend the ingredients. He said if you're not into using poblano peppers, you can use a bell pepper for a more mild taste. To mediate the heat of a poblano, make sure all the seeds and the white pith from inside are removed.
Sprinkled throughout the evening were questions from the audience and giveaways, including coffee table books, gift cards for Metropolitan and Breadless, gardening and decorating baskets and even a bottle of wine.
Trained chef, food writer and gardener Michelle Kobernick shared her expertise in starting a small garden from seed and using the fruits of your labor — or vegetables, rather — in the kitchen as you make spring salads and other dishes.
The audience had several seed-related questions for Kobernick, including where to get them.
"I usually use Johnny's Seeds, and there are organic seeds available on Amazon," said Kobernick, who will have an article in next week's Homestyle about starting your seeds indoors.
Another big question for her was if older seeds were worth planting.
"It really reduces the germination rate, the older that they are. That doesn't mean they won't work," she said. "You get less, statically, the older they get, but I think they can still be used. I've had success with it."
Kobernick’s other tips for curious audience members include overplanting so you can choose the best seedlings for your plants (you can eat or cook with the smaller seedlings that aren't going to make it) and putting a fan on your growing plants for better air circulation to reduce the likelihood of mold. She also said to make sure to read the information on your seed packets to learn about your plants' needs.
Chef and co-founder of fast-casual restaurant Breadless, Ryan Salter was a warm wrap-up to the event, speaking about the importance of using sharp knives and demonstrating his deft skills with a blade as he sliced dino kale, collard greens and other vegetables his sweet potato, squash and braised greens bowl.
"One thing I'm doing to my greens is I add a little secret. Greens are very bitter and that's not the kind of character I like in my people or my greens, so I add a little bit of agave, just to break it down, and a little bit of white vinegar," he said, adding that you could use honey instead of agave, but using apple cider vinegar instead of white would change the taste profile.
"I grew up with my grandmother, she's from the South, and she used a lot of sugar ... sugar and ham hocks," said Salter. "So I try to alternate it, and still keep the soul of the dish but utilize ingredients that are a little better for you."
The audience got to sample the warm and aromatic vegan bowl, which is a new menu item at Breadless, and take home the recipe with an ingredient list and full instructions. With locations in Detroit and Rochester Hills, Breadless has vegan, halal, meat-friendly and low-carb healthy options with grain bowls, salads and sandwiches wrapped in hearty greens like Swiss chard and kale.
Host Feighan took the last break to reflect on the past several years of Dish and Design, which has changed venues a few times and was even virtual during the pandemic. Based on a show of hands, there were several in the audience who were enjoying the event for the first time and many who have been faithful regulars.
Vicki Perry of Southfield is one of those returning Dish and Design guests. She says she continues to participate because she loves the creativity.
"I like to see what other people are doing, other places where people are going, new venues to possibly go to like Breadless or the Metropolitan," she said. "It's just a nice event where people socialize. It's very friendly, very welcoming."
As for the new venue, while she loves the former Dish and Design home of the Great Lakes Culinary Center, she thought the Berman was also a good fit.
"This is more open, and gives people the ability to kind of flow, you’re not sitting as close," said Perry. "I’m all open to change."
mbaetens@detroitnews.com
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