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Great Lakes Culinary Center Alums Start Trendy Pop-Up Salt and Acid

A new pop-up for a New Year.

Salt and Acid.
Salt and Acid.
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Reva Constantine, executive chef for Great Lakes Culinary Center, is ushering in a new pop-up in Detroit for the New Year. Salt and Acid, will host its first 4-course dinner in two seatings on January 22 at Chaps Lofts on East Grand Boulevard.

"Food is enlivened by salt and acid."

The event will feature chef Constantine's culinary expertise and that of fellow chef Elijah Smith, who also works with the Great Lakes Culinary Center. "You taste food and the first two things that I always say is it needs salt and it needs acid," Constantine says, explaining the thought behind her new pop-up concept. "Food is enlivened by salt and acid...I want [customers] palates to be enlivened by food and by the experience."

The menu offers "cozy" foods she feels are appropriate for wintertime, but also items that showcase her playfulness and creativity in the kitchen. "As a culinarian you like to cook for yourself sometimes."

The evenings delights include a warm vegetable salad, lamb Bolognese, braised veal cheeks, a clever take on classic chicken and waffles—crispy maple chicken skin ice cream, Belgian waffle, and red got maple drizzle.

When looking for a place to hold the event, Constantine says she chose the Chaps Lofts for their cool trendy feel. "I want it to be kind of cool and trendy and feel like they're in my home," she says. "Detroit has this really cool vibe right now and I think being in a loft with your friends having dinner is a very similar vibe."

Constantine is already in the process of planning another event for late February.

Tickets are $50 per person and include the meal and company. The event is BYOB or for an additional fee ticket holders can request a beverage pairing by emailing Constantine.

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