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Chef Brian Polcyn Launching Charcuterie Company (Maybe) in Corktown

The chef is moving on from the Forest Grill to focus on charcuterie.

Chef Brian Polcyn.
Chef Brian Polcyn.
Brenna Houck is a Cities Manager for the Eater network. She previously edited Eater Detroit and reported for Eater. You can follow her on the internet at @brennahouck.

Last week, renowned chef Brian Polcyn announced he would leave the kitchens at Forest Grill in order to focus on teaching and charcuterie. In an in-depth interview, Polcyn reveals to The Detroit Free Press that he's exploring properties in the Corktown area for Great Lakes Charcuterie. The business will be built in partnership with Garden Fresh Foods and will offer wholesale fresh pork sausages, smoked sausages, bacon, smoked fish, and dry-cured meats such as prosciutto. The chef plans to source meat from farms in the Great Lakes region.

"I really think I have the skill set and vision and aptitude to do a really high-quality smoked and cured meat and sausage line that will compete with the best in the country," he says. "There are only a half-dozen or so out there."

Polcyn has a reputation both regionally and nationally as one of the foremost charcuterie experts. He teaches students at Schoolcraft College in curing techniques, has co-authored books on his methods, and hosted educational series on the topic.

If he settles on a location in Corktown, Polcyn's business will be in good company. Restaurants such as Rubbed specialize in high-quality charcuterie. Cured meats can be found on many menus across town.


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