Cuisine Archives - The Ravens Club
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Cuisine

  As many of our guests know, our newest Executive Chef, Matt Downarowicz, will take over at the end of this month when Chef Frank Fejeran leaves to start his own food venture: ricewood. We sat down with these two hilarious chefs to talk about Matt, the future...

We are proud to announce that Chef Frank will be featured chef at (revolver) cooking a four course meal featuring: Smoked Trout Rillette with giardiniere, beet mostarda, and latkes; Claypot Carrot with heirloom polenta, and marcona almond, Old-School Rabbit & Dumpling and Garam Masala Carrot...

The Ravens Club is the perfect place to book your next party or event. We’ve been called the best spot for cocktails in Ann Arbor by Timeout Chicago and featured in New York Magazine for our award-winning food and drink menus. Make The Ravens Club...

The Ravens Club and edibleWOW Magazine invite you to a very special event on October 16. It’s the 2014 Michigan Wild Game Dinner. Everyone who loves superior spirits and fabulous food will want to attend this one. The 2014 Michigan Wild Game Dinner is happening on...

There aren’t many dishes better suited for a late summer meal than farro salad. Farro is a versatile, nutty grain with cashew notes and a satisfying crunch to it. It also has a rich history in culinary culture. Farro was found in the tombs of...