clock menu more-arrow no yes

Filed under:

Gold Cash Gold Chef Josh Stockton At Revolver

Gold Cash Gold Photography by Chris and Michelle Gerard

Well isn't this exciting, it seems that the hotly anticipated Gold Cash Gold in Corktown has a chef in town, and he's putting on two (sold out!) dinners at Revolver in Hamtramck the first weekend in April. Josh Stockton will be in charge of the kitchen at the pawn shop turned restaurant when it finally opens, and he's got quite a pedigree (and is a native Michigander to boot). Here's his bio as posted on Revolver's site:

"I worked for the Wynn Hotel in Las Vegas for 7 yrs, most of that time was spent at Daniel Boulud Brasserie. I also worked at Blackberry Farm in Tennessee, both in the Barn and butcher shop. I am from Warren originally and i just recently moved back to Detroit to open Gold Cash Gold, a new restaurant in Corktown."

He also reveals information in his mini bio about what to expect on Gold Cash Gold's menu:

"We will be focusing on having a very seasonal menu that changes weekly to be able to use the freshest produce, as well as preserving that produce to use through out the year. We will also feature house made charcuterie."

Local produce is a staple of many Corktown restaurants, St. Cece's and Brooklyn Street Local in particular, but house made charcuterie is exciting, as is the concept of preserving those ingredients for extended use throughout the year. With any luck an extensive canning and pickling program will be in effect before Detroit's next six month winter.

Those looking to try Chef Stockton's cuisine will have to wait. Both the 6:30 and 9:30 p.m. seatings for the four course April 4th dinner appear to be completely sold out.
· Revolver Hamtramck [Official Site]
· All Gold Cash Gold Coverage [-ED-]

(revolver)

9737 Joseph Campau Avenue, , MI 48212 (313) 757-3093 Visit Website

Gold Cash Gold

2100 Michigan Avenue, , MI 48216 (313) 242-0770 Visit Website

Sign up for the newsletter Sign up for the Eater Detroit newsletter

The freshest news from the local food world