We visited Detroit recently to attend Chef Ollie’s one-time popup dinner at St. Cece’s Pub on Trumbull near the old (now demolished) Tiger Stadium. Ingredients were sourced locally, with all vegetables in season in Michigan–including some from Ollie’s personal garden in his loft’s parking lot. Paula, Russell and De’andre were the sous chefs, and 3 waitresses from Slow’s BBQ completed the team.
The food was fantastic and the evening magical! Although we are Ollie’s parents, we stay objective, and here’s the proof: Ollie planned for 100 people and sold out of food within 2 hours!
The story continues below through photos. My intention to take a picture of each dish fell apart in the hubbub.
St. Cece’s Pub
Our lovely ladies ready for a special culinary evening
The Menu. We’ll have one of everything. Everyone had their favorite, but the seared beef tongue most surprised me–it was to die for!
Eager Eaters–Pat, Betsy and Katie trying out the first plates. The beer represents me.
Tomato Watermelon Salad with Arugula and Mint–very fresh watermelon, tomatoes were bursting with flavor
Red + Gold Beets–as good as they look!
Kale Salad–exquisite with radish, apple and baked cheddar
The kitchen hard at work
Chef 2 and Chef 1, intent on cooking
Paula, expediting like crazy
More orders than food
Plating it–the presentation was strong
Old Ultimate friends like Beeker were prominent among the guests
…and of course, John in foreground, PC in purple
…more diners
Food gone, the chef came out to chat with guests
John Defend Beer and Wages declares his satisfaction
Too late for food but good sports nonetheless
Sharon, Tony and other friends from Ollie’s loft building
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Fab! I’m hungry! When is next sitting?