Rattlesnake's Guest Chef Dinner ft Chef Matt Tulpa

Chef Chris Franz of The Rattlesnake is teaming up with Chef Matt Tulpa of Salt & Saffron and Vicecream Detroit for what will be one of the summer's best culinary experiences... Six courses - 3 by Matt & 3 by Chris - served on The Rattlesnake's riverfront Garden Terrace. Seating is limited. Reservations by ticket purchase are required - get yours today at the link above.

$65, not including tax & tip. Full service cash bar will be available. Ticket price reflects 21% gratuity & 6% sales tax.

MENU

First (Chris): Charred Salad / Local Zucchini & Leeks / Toasted Walnuts / Fresh Parsley / Sumac-Tahini Shrub

Second (Matt): Gazpacho Infused Cucumber / Goat Cheese / Smoked Crème Fraiche / Mint

Third (Chris): Sesame-Seared Sea Scallop Poke / Soy-Pickled Ramps / Avocado & Wasabi Mousse / Crispy Pancetta / Honeyed Ponzu Drizzle

Fourth (Matt): Cod with Pil-Pil Sauce / Semolina Gnocchi / Crispy Pork Puff / Piment d’Espelette / Chive Flower Vinegar

Fifth (Chris): Pistachio-Crusted Michigan Lamb Loin Chop / Roasted Tri-Color Carrots / Black Garlic & Herb Yogurt / Sea Salted Pistachios

Sixth (Matt): Milk & Honey / Brown Butter “Vicecream” / Milk Snow / Chamomile Honey / Duck Egg-Sauterne Sabayon / Bee Pollen

ABOUT CHEF MATT TULPA:

Salt & Saffron is the pop-up dinner creative outlet for Chef Matt Tulpa. He's the in-house chef for Brighton's certified organic Stone Coop Farm, where he presents true farm-to-table meals andteaches cooking classes. Salt & Saffron has been featured at (revolver) in Hamtramck and The Oakland in Ferndale. Launching soon is Matt's next culinary venture - Vicecream Detroit, an ice cram truck full of innovative treats like you've never seen. After his first year of college, he started washing dishes at a small restaurant in Milford, his hometown. Since then, Matt has maintained an obsessive curiosity to absorb all-things-culinary and feeds his intellectual, creative, and entrepreneurial appetites as an independent private chef, consultant, chef at Stone Coop Farm, with Salt & Saffron & now Vicecream Detroit, too. We are thrilled to work with Matt and can't wait to see what he brings to the table.