Detroit Restaurant Week

Oh, there we go. All right, there we go. The dining options in Detroit seem to be endless. And this week, the city's top spots are putting their best dishes forward for Detroit Restaurant Week. I got, I said it correctly then. All right, we're getting the inside scoop from Executive Chef Christine Stanko from the Central Kitchen and Bar. Thanks for being here. Thank you for having me. Yeah, so first of all, what are you doing for us today? Well, we're going to make a cannellini bean ragu that's going to go with our seared scallops. We are offering that at our Detroit Restaurant Week that's running through Saturday. All right. And Central Kitchen and Bar, a very popular restaurant downtown, the Kiffing Inn Bar. An awesome happy hour. You guys are always busy. That's a good thing. We are. Yeah. Pretty busy. How often do you change up the menu? We do it about three to four times a year. Okay. Yep. And this other thing you're featuring here is actually part of the Restaurant Week then, right? Yes. So this dish is going to be one of the options for restaurant week. We're going to make our cannellini bean ragu. We have celery, onions, and carrots. We're just going to saute. Okay. We're going to add cannellini beans. I like that. That looks good so far. What's that? And chicken stock. I see the butter. You're going to add all that butter? And some butter. Not all of it. You could. But a lot of it. You could. It's all right, chef. I'm going to stir that up a little bit. Yeah. So then what we do is we just let it cook for about 20 minutes. And then we get this really nice ragu right here. Oh, wow. Now, what's the process of coming up, I wonder, with new dishes? How long do you test it? How many people do you give it to before it makes the menu? We test it for a while. So we'll run it as a special. And then if it goes over well, it ends up on the menu. Okay. Now you're going to pair that with some scallops. looks like. Yes we have seared sea scallops right on top. She's got her name on one of those. At least one. I've got my name on the other two but that's okay. And then we're going to garnish it with a pine nut gremolata. Oh yum. So tell us a little bit more about the restaurant for those who don't know and what specials you're running for Restaurant Week. So Restaurant Week we are running we have a three course menu for $39. Salads, we have a shrimp ceviche that we're offering three courses one is going to be our scallops bolognese and a peanut butter semifreddo I think we have a couple of those you're just trying to try this absolutely okay I'll just try a little bit of the beans right now for some too oh no she doesn't like onions anyway The restaurant week runs again through the February 16th to the 25th, right? Mm-hmm. Okay. I bet this is one of the best places to go to, right? Of course it is. Of course it is. Why not? Of course. Three-course meal for $39. Yes. That's pretty good. Yeah. That's good. Many more. Delicious. Charlie, it's so funny. We're going to put all this information on our website, fox2detroit.com. I just want to real quick. I know you went over there, but what is that? It's a peanut butter semi-freddo. Yeah. That looks good, too, doesn't it? We'll be right back.