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Oak & Reel’s Culinary Collective

Detroit’s Oak & Reel restaurant continues its popular three-series Culinary Collective featuring nationally acclaimed chefs which offer guests a world-class meal without having to leave the city of Detroit.  Next up, on June 6 and 7, is Michelin-starred chef, Erik Anderson, who helms Barndiva in Sonoma, CA. Anderson, who has worked in many different cities, has received multiple chef awards and praise from the likes of James Beard (for restaurant Sea of Change), The New York Times, GQ Magazine, Bon Appétit, for “Best New Restaurants in America” (for restaurant, The Catbird Seat, Nashville); Food & Wine’s “People’s Best New Chef Midwest” finalist.  Anderson also earned two Michelin stars as the Executive Chef of Coi in San Francisco as well as being the opening chef of Truss at the Four Seasons in Napa Valley. The Culinary Collective event includes a six to seven course dinner which includes a beverage pairing – including a non-alcoholic beverage pairing option. Tickets to the event are $250 per person with a percentage of every ticket sold going towards Oak & Reel’s newly founded scholarship fund with Downtown Boxing Gym. The scholarship will help nurture the next generation of culinary artists and hospitality professionals from within our community. Reservations can be made by visiting Oak & Reel’s website.  2921 East Grand Boulevard, Detroit


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