Then it showed up at my doorstep a few days before the event, and I laughed harder. When Tillamook told me they were bringing a 40 pound block of cheese, I laughed. PULL YOUR OWN CHEESE + CHEESEBOARD SESSION I opted for a green smoothie with Simple Truth frozen spinach, Tillamook 0% Plain Greek Yogurt, and blackberries!
It was a great way to utilize some awesome Kroger produce, as well as show off Tillamook’s Farmstyle Greek Yogurt. Detroit Cultivated did a fantastic job with styling our event, and the Marrow team pulled off an impressive 4-course meal that had everyone drooling! Some highlights: aSteak Frites Tartar with Private Selection beef tenderloin, Private Selection fingerling frites, Tillamook Smoked Black Pepper White Cheddar gougers, and a soft quail egg, and a Shaved Apple Salad with Private Selection honey apple dressing, farm greens, Tillamook clover honey whole milk farm style yogurt, and granola The opening night dinner was truly spectacular. So don’t be put off if you’re not an experienced baker– you got this!!Īnd last, below are some highlights from the weekend.
While it does have a lot of steps, it’s surprisingly easy to put together, and doesn’t require much technique beyond placing the rhubarb in a herringbone pattern on top. Not going to lie I’ve made this tart 2 times already and I’m ready to make it again stat. One of my favorite dishes was made by Chef Sarah from Marrow- it was the most delicious Rhubarb Bakewell Tart, made with a pâte sucrée crust, a layer of strawberry preserves, almond frangipane, and an orange-soaked rhubarb herringbone top. We asked each chef to create a multi-course menu with each dish using both Tillamook and Kroger products. It was also a blast working with the chefs on menus for the weekend. Especially considering that this was one of my last weeks in the Detroit before moving to Boston, it was a heartwarming way to close out the last two years I’ve spent in Detroit. One of my favorite parts of the weekend was being able to hire almost all people I knew in Detroit, from Detroit Cultivated to the team at Marrow, to Hayden Stinebaugh to my friends at Grey Ghost. Along the way, we sampled tons of Tillamook cheeses, Kroger products, and got to get to know each other more as food bloggers. The weekend was a huge success, filled with eating, drinking, and more eating. I, of course, said yes, and got to work planning the most best weekend I could think of. A few months ago, Kroger contacted me to ask if I would put together a weekend in Detroit for some of the nation’s top bloggers in celebration of Tillamook products rolling out in Kroger stores across the country.
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