An interesting new venue opened in Southfield on Wednesday. The Great Lakes Culinary Center, the latest project of a family-owned hotel-supply company, is a state-of-the-art test kitchen, intimate event space and resource for aspiring restaurateurs.
The center threw itself a grand-opening party Wednesday, where I got to sample items like lobster pot pie, check out the high-end equipment and wander around the modern, high-ceilinged 6,000-square-foot space. The owners clearly have invested heavily in their new venture, and are drawing on what they know best: food and the all the fancy stuff the best chefs want to have to cook it.
The center also has brought in well-known local chef Jim Bologna (formerly of Opus One, the Townsend and Capital Grille) to work with chefs and food service professionals, as well as a program director to oversee the center’s many cooking classes.
Great Lakes Culinary Center is available for corporate team building events, demonstration classes and private parties.
We’ll share more events-specific details about this venue in our spring issue. But if you can’t wait that long, contact Rachel Wolff, the center’s event coordinator. She’ll happily show you the space.