Who: Chef Ederique Goudia
Though she often goes by one letter, E, it’s nearly impossible to introduce Chef Goudia and all her credentials as quickly. Not only is she a James Beard Foundation Women’s Entrepreneurial Leadership Fellowship Alum, but she is also the Lead Chef at Make Food Not Waste’s Upcycling Kitchen and the Program Manager for the Detroit Food Academy (DFA). Beyond her work with these organizations, in 2021 she co-founded the nationally recognized initiative, Taste the Diaspora Detroit, along with Jermond Booze and Raphael Wright.
What: A Cajun-Creole Dinner Party
For two special nights, February 3rd and 4th, Cajun-Creole cuisine will reign for a Hazel Park dinner event. Celebrating Chef Goudia’s Louisiana roots, her five course menu begins with a Red Bean Hummus and ends with Bananas Foster Shortbread. Despite the southern influences in this meal, there remains a strong local component.
This dinner event marks the launch of Goudia’s partnership with Planted Detroit, a vertical, hydroponic farm on Detroit’s east side that specializes in greens. The second course, a Louisiana Sunburst Salad, includes a mix of mizuna, romaine, and arugula, paired with sweet potato chips, shallots, dried cranberries, and a Tabasco vinaigrette. According to Goudia, “Fresh greens in February in Detroit…that’s fairly unique; having Planted’s greens in this salad provides the perfect balance to the richness of Creole cuisine that dominates the rest of the dinner menu.”
Students of the Detroit Food Academy will be working with Goudia along with other DFA classroom facilitators to prep and plate each course for this event. Goudia says that the most exciting part of this dinner is that it will “provide an opportunity for our youth to get hands-on experience working in a restaurant setting. I think it will be an impactful experience.”
If you can’t make the event, you can still enjoy this salad, as Planted Detroit will be including it as part of their prepared salad line, which is delivered throughout the Metro Detroit and Ann Arbor area. “We’re releasing a version of the Louisiana Sunburst salad through Planted Detroit, and in celebration of Black History Month: the Paradise Valley Salad,” Goudia says. “It will be available for the month of February on their website and a portion of the proceeds will be used to buy salads for the students at Detroit Food Academy.”
Where: In the Yurts at Frame, in Hazel Park
Nestled in Hazel Park, Frame isn’t your average restaurant. A self-described creative hub, Frame hosts a range of chef residencies, cocktail pairing classes, art workshops and more. It’s always something different at Frame, and always something delicious.
Frame, 23839 John R Rd #2, Hazel Park, MI 48030
Limited space is available! Check out the full menu and book your space in a yurt at Frame here.
Emma Beauchamp is the Communications Manager at Taste the Local Difference. Contact her at [email protected]