With the holidays fast approaching, The Department at Hudson’s wants hosts to stress less and serve smarter, executive sous chef Wade Grysban said during an appearance on “Live in the D.”
“Looking at planning your menu for the holidays, what we do in the professional realm is prep ahead of time,” Grysban said. “For the home cook, I think that’s essential.” He advised building in dishes designed to be served at room temperature, so hosts aren’t “sweating in the kitchen” as guests arrive.
Grysban showcased items from the venue’s fall-winter events menu, including a duo of roasted gold and red beets rolled in fennel pollen and crushed pepitas. “That’s an appetizer we came up with that is completely allergen-free,” he said.
Because The Department focuses on events, the culinary team runs two seasonal menus. “We have a fall-winter menu and a spring-summer menu,” Grysban said. “Obviously, different ingredients are in season at different times of the year.”
The venue, among Detroit’s newest, is currently hosting mostly corporate gatherings, with more public activations on the way. “We have our roots planted now and we’re kind of moving into that public activation side of things,” Grysban said, noting the recent opening of Nick Gilbert Way between the development’s two buildings and a high-rise slated to be finished late next year.
To watch the segment, click on the video above.