At The War Memorial, we believe in the power of cuisine as art. Over the past year, we’ve worked to bring the top chefs from Detroit (and, indeed, from around the world) to our kitchen, hosting special evenings of food, connectivity, and exploration. Our 2019 series of culinary adventures features adventures in food spanning a variety of cultures and flavors. Join us for an amazing dinner featuring remarks by Chef Darnell Devine (Executive Chef at The Hill in Grosse Pointe Farms), one complimentary drink, a full cash bar, and fellowship with friends old and new!
Individual tickets: $65
Tickets for two: $115
Table of eight: $445
Tickets include one complimentary cocktail per person; full cash bar limited to ages 21+.
Sorry, this event is sold out!
Your evening’s menu
Seared Foie Gras
with Mission Fig and Balsamic Reduction
with Brunoise Carrot and Julienne Herbed Crepe
with Haricot Vert
Apple Tarte Tatin
with Cinnamon Chantilly Cream
All events begin with a complimentary specialty cocktail or wine pairing at 6:30pm. Dinner follows around 7pm.
About Chef Darnell Devine
Darnell D. Devine, a Detroit native, is a Certified Executive Chef who graduated from the Culinary Institute of America with honors, in Hyde Park, New York. After years of traveling the country working under three certified master chefs, he has landed back in his hometown. Darnell is currently the new Executive Chef at The Hill Restaurant in Grosse Pointe Farms.
At a young age, Darnell had a desire to play the piano. As a teenager, he took a dishwashing position in a restaurant to pay for lessons. He worked his way up through the ranks and found that he had a true passion for the field of culinary arts. Drawing inspiration from his love of music, Darnell runs his kitchens like a perfectly orchestrated symphony. He enjoys sharing his vast knowledge and loves to see his protégés grow under his tutelage. His father, who loves to be in the kitchen at home, influences his teaching skills.
Darnell says his area of expertise is having a very well rounded background. This is demonstrated through his industrious work; having also graduated at the top of his class from both The French Pastry School of Chicago and Cornerstone University with his MBA.