Introducing our first ticketed dinner event at CRUST! On Sunday, January 27th, We will be bring together some of the most talented culinary professionals on the heels of Fenton’s 4th Annual Restaurant Week. Chef Jody Brunori of The Laundry fame and Chef de Cuisine Sean Coulter from CRUST will be making a meal to talk about throughout the winter. They will be joined by Head Bread Baker Sheila Bergeron to discuss the artisan bread making process, and Head Pastry Chef Rachel Wurn will show you what makes traditional French viennoiserie pastries so amazing, CRUST Pastry Chef and Production Manager Whitney Nimmo will be on hand to explain how all of our kitchens come together to keep the operation moving, and Master Cake Decorator Jill Davis will share her magic touch that results in those spectacular cakes that grace our display case. Jon Foley, Head Barman and co-owner of The Relief and Resource Company will also be selecting and elaborating on wines and spirits to complement this incredible meal. Guests must be 21 or over, please. This is truly a unique and exciting opportunity to experience how a team of the most talented culinary professionals come together to orchestrate the best baking company in Michigan. You’ll find the Culinary Dinner menu below!
CRUST – Culinary Dinner Menu
Shelia Bergeron, Head Bread Baker
Justin Lawson, Head Pastry Baker
Whitney Nimmo, Production Manager
Rachel Wurn, Head Pastry Chef
*By purchasing this ticket I acknowledge that any photographs taken at this event may be used for internal or promotional purposes by CRUST.