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Some Metro Detroit diners may be able to taste dishes from two Michelin-starred chef Thomas Lents before he starts his job as chef at Detroit’s new Foundation Hotel.

Lents left his post as chef of Sixteen restaurant at Trump Hotel & Towers in Chicago to run the restaurants at Detroit’s Foundation Hotel, which is set to open “this spring” at 250 W. Larned in an old fire station.

While an opening date for the hotel and its restaurants has not been set, Lents has been announced as one of 10 chefs who will cook during this spring’s Savor Detroit dining series at the Great Lakes Culinary Center. He’ll be featured on April 24.

Lents, a Michigan native who earned 16 two coveted Michelin stars during his tenure there, will share the kitchen with Trattoria Stella (Traverse City) chef Myles Anton.

On April 25, Mulefoot Gastropub chef Mike Romine and Table 5 chef Brandon Wolschleger will team up. Chris Cason of Chapman House and Matt Baldrige of the Conserva are featured on April 26. Sarah Welch of Republic and Nikita Sanches of Rock City Eatery share the kitchen on April 27. Grey Ghost’s John Vermiglio and Great Lakes Culinary Center’s own Reva Constantine round out the series on April 28.

Tickets for each dinner are $125 and are expected to sell out in advance via SavorDetroit.com. Menus are not announced in advance. This event is not recommended for those with dietary restrictions as the chefs are unable to make menu modifications.

Produced by Hour Detroit, each evening of Savor Detroit features a five-course meal with wine pairings, plus a cocktail hour with appetizers. A silent auction featuring the works of artist Désirée Kelly will benefit Eastern Market.

mbaetens@detroitnews.com

(313) 222-2402

Twitter: @melodybaetens

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