McClures Dinner

  1. June 6, 2013

    SimpleEvening_Detroit_1

    SimpleEvening_Detroit_15

    SimpleEvening_Detroit_6

    SimpleEvening_Detroit_7

    SimpleEvening_Detroit_8

    SimpleEvening_Detroit_5 SimpleEvening_Detroit_4

    SimpleEvening_Detroit_2SimpleEvening_Detroit_14

    SimpleEvening_Detroit_10

    SimpleEvening_Detroit_3 SimpleEvening_Detroit_12 SimpleEvening_Detroit_11 SimpleEvening_Detroit_9

    We love to collaborate with other businesses. We recently had the opportunity to participate in a dinner with McClure’s Pickles and Chef Luciano del Signore of Bacco Ristorante and Pizzeria Biga, all Detroit companies. The event was part of designer and The Fresh Exchange blogger Megan Gilger’s A Simple Evening series. Megan, along with husband Mike, is also the magic behind Wild Measure (more to come on that!).

    The dinner was held at the home of our dear friends Michael Chetcuti and Kyle Evans, who happen to own Cloverleaf Fine Wines. They were kind enough to let us take over their place to throw a lovely dinner party.

    I did the styling, keeping it simple but with a few impact pieces. Inspired by McClure’s branding, I opted for natural and black as a simple, clean theme. I knew I would be incorporating antiques which were a nice contrast with the contemporary setting of the space. I absolutely love antiquing, and depression era ebony glass or “amethyst glass” has always been a particular favorite of mine. It was a natural fit for the table decor, and I focused on candlesticks. I collected them for about 3 weeks from various antique stores in the area. Textures on a tabletop are also great but I am a bit burned out on burlap. The jute upholstery webbing used for the table runner was a nice way to keep that natural feel of burlap but with a bit more sass. Air plants and succulents added a touch of color to the table. The place settings were very simple, just the basics plus a jar of pickles with a tag for favors/place cards.

    In addition to pickles, McClures makes the best bloody mary mix around, and Joe McClure crafted some amazing bloodies for the dinner. You can read more about them, including the recipes, on Megan’s blog. There were 3 options: the Southbend (tequila/beer/lime/cilantro/bloody mary mix), the Farmstand (gin/cucumber/lime/bloody mary mix), and the Northerner (smoked whiskey/bloody mary mix, beef jerky garnish). All were insanely delicious, as you can imagine.

    And the food….oh, the food! Luciano inorrporated McClures pickles and chips into each course, which was awesome and truly showed his versatility and creativity as a chef. Chef Luciano is such a mean cook, everything was so delicious.

    Here’s the menu:

    McClure’s potsticker surprise- this ended up being aged beef, ground and made into a potsitcker with McClures pickle relish. The sauce? Ketchup of course. Ended up being delicious.

    “fish and chips”- Lemon and parsley stuffed branzino atop a spicy McClure’s potato chip-I loved the play on traditional fish and chips. 

    Hand made gnocchi Carbonara with fried pickles- so incredibly delicious, and the vinegar from the pickle was a nice accompaniment to the creaminess of the pasta

    Rabbit stuffed with Bacco house sausage and spicy pickle relish- all these components complimented one another in a way I would not have expected. Again, another delicious course. 

    Spicy pickle gelato with vanilla tuille -pairing heat with desserts in nothing new, but adding pickles and still having a palatable (tasty even!) flavor is a work of art. Bravo, Luciano!

    So, a huge thanks to all involved: the fine folks over at McClures Pickles, Cloverleaf Fine Wines, Wild Measure and The Fresh Exchange, Chet and Kyle and of course Luciano.

    Photos: Mike GIlger

Follow the Blog