Upcoming Events

Gain access to the latest promotions, special events, and maybe a recipe or two! Enter your email address below to receive updates from MPRG:

September 10 Iron Chef Dinner at Shiraz

Our first Iron Chef Dinner will challenge our executive chefs, corporate pastry chefs and artisan bakers with a very limited budget and a mandate to focus on Michigan’s harvest. You won’t want to miss this dinner! Best of all, each guest will have the opportunity to vote for the favorite and at the end of the evening, the winning chef will select one voting card. The guest whose name is on the card will win a private dinner for four with the winning chef.

Amuse Bouche
Day Boat Scallop Ceviche
Pickled Chilies, Sea Salt & Lime Popcorn
Chef Jeremy Kalmus
Northern Lakes Seafood Co.

Amuse II
Ahi Tuna Tartar Spring Roll
Watercress Radish Salad
Soy Yuzu Vinaigrette
Chef Jason Hayden
No.VI Chophouse

Fish Course
Crispy Black Sea Bass, Lentil Hummus
Spiced Carrot Emulsion
Chef Jeff Aquilina
Executive Chef
Temple Israel

Game Bird Course
Gallantine of Local Pheasant
Butternut Squash Saute, Wild Blueberry Gastrique
Chef Tim Budzinski
Shiraz

Game Course
Pan Roasted Michigan Buffalo Strip Loin
Carrot-Pumpkin Puree, Left Foot Char by Cabernet Glace
Chef Carole Wendling
Executive Chef
Milk & Honey Kosher Catering

Principal Plate
Ada Farms Tenderloin,
Jentzen Farm’s Heirloom Tomatoes,
Spring Onion & Watercress
Chef Eric Ward
Corporate Executive Chef
Coach Insignia

Finale
St. Julian Merlot Poached Pear Tart
Pistachio Ice Cream
Corporate Pastry Chef
Leanne Allen

Breads
Chefs Tiffany Buchanan & Adam Gaynier
 

This feast will be held at Shiraz on Friday, September 10th at 7:00pm. The cost is $45.95 per person not inclusive of beverage or gratuity. Please contact Shiraz for reservations at (248) 645-5289. This feast cannot be combined with any promotion.

 

November 5 Michigan Fall Harvest Feast at Shiraz

Our next feast will focus on Michigan’s fall harvest. It will be held at Shiraz on November 5th at 7 pm.

First Plate
A Gallantine of Organic Free Range Chicken, Cumberland Sauce, Pommery Mustard, Cornichon, Minced Red Onion, Griddled Baguette

Soup
A Bisque of Butternut Squash & Roasted Michigan MacIntosh Apples, Cinnamon Crème Fraiche
Warm Cranberry Sourdough, Artisan Sourdough

Salad Course
Organic Greens, Roasted Pear & Dried Cranberries,Toasted Walnuts, Roasted Red Onion, Maple Mustard Dressing

Warm Artisan Pumpkin Sourdough

Principal Plate
A Duo of Michigan Whitetail Venison Loin, Venison Essence & Local Duck Leg Confit, Tart Cherry Gastrique

Three Potato & Leek Hash, Braised Red Cabbage, Michigan Spaghetti Squash & Organic Spinach Saute

Finale
A Warm Michigan Granny Smith Apple Tart, Housemade Vanilla & Caramel Ice Cream, Warm Caramel Sauce

$39.95 per person
Tax, Gratuity & Beverage Not Included