Sunday, October 18, 2009

October Supper Club at the Whitney

If you're missing Restaurant Week, this is a great opportunity to relive some of the memories (memory, all alone in the moonlight) at the Whitney, and we likey the Whitney, and with a fall harvest theme, and we really likey fall-ish harvesty themes:

The historic Whitney mansion has for decades been one of Detroit’s most prominent fine dining establishments, and Supper Club have long been fans (having visited a few years ago). But times have changed, as we all know, and the Whitney has been reimagined, thanks in large part to forward-thinking owners trying to appeal to younger crowds and an eager, energetic, and stupendously talented new chef. Thanks to his efforts, the Whitney is once again at the top of its gourmet game, and if you haven’t been back for awhile, it’s time you rediscovered what makes this place a Detroit dining institution.

Dan Maurer is young, with a long and successful culinary career still ahead of him. He has been the Executive Chef at the Whitney for only about 7 months now, but in that time has succeeded in recreating the menu to be both more creative and more accessible. Prices are lower and featured entrees include classic dishes done in ways you’ve NEVER imagined.

On Wednesday, October 28 beginning at 6:00PM, join Supper Club as we rediscover an old favorite. Maurer has created a beautiful Fall Harvest-themed four-course menu for us with a variety of hearty options which emphasize fresh, seasonal flavors.

October Supper Club Menu

1st course (choice of)

Butternut Squash Soup
-Shitake and Prosciutto Terrine, Caramelized Squash, Spiced Pecans, Apple Cider Honey
(this can also be prepared as a vegetarian dish).

Short Rib
-Braised Beef, Cheddar Bacon Grits, Spinach, Tomato Chutney.

2nd Course (choice of)

Roasted Beet
-Mixed Greens, Haricot Vert, Goat Cheese, Crispy Potatoes, Truffle-Pancetta Vinaigrette.

-Baked "En Croute," Mixed Greens, Toasted Almonds, Blueberry-Thyme Vinaigrette.

3rd Course (choice of)

-Braised Shank, Parsnip Puree, Creamed Mushrooms, Haricot Vert, Crispy Leek.

- Spinach, Bacon and Gruyere Quiche, Herb-Tomato Gallette, Beurre Blanc.

-Grilled Asparagus, Seasonal Mushrooms, Artichokes, Parmesan.

4th course (choice of)

Bread Pudding
-White Chocolate and Cherry, Butterscotch, Poached Pear, Housemade Vanilla Ice Cream.

Carmel Apple Fritter
-Carmelized Apples, Peanuts, With Housemade Cinnamon Buttermilk Ice Cream.

Tickets are $40.00 in advance at the DSG store,, and include tax and gratuity. Tickets to this event are available by online purchase only, and all purchases must be made by Tuesday, October 27th.

PLEASE NOTE: Ticket prices to this Supper Club have been increased to $40.00. This increase has been long overdue in light of rising food costs, and the decision was made in order to better benefit you, the guest, as the options the restaurants are able to provide as well as the number of courses you receive can now be increased. Going forward, this will be the pricing structure of all future Supper Club events. After 5 years at $30.00, it was time for a change. There will be some exceptions made for venues that do not have high average guest checks. If you have any questions regarding this, please feel free to email me at

Detroit Synergy is a 501(c) 3 non-profit organization. Its mission is to generate positive perceptions and opinions about Detroit by bringing together a diverse community and building upon the City's strengths and resources to realize a common vision for a greater Detroit. Please visit for more information about the group.