Marrow
5-Course Butcher's Bounty Tasting Event
When it opened in 2018, this West Village eatery and butcher shop jumped right onto Eater’s List of “Best New Restaurants in America.” What’s more, Marrow has kept up its standards, earning it a place on Eater’s 2025 List of “38 Essential Detroit Restaurants.” Founding Chef and Partner Sarah Welch, who was nominated for a James Beard Award, set the tone with her emphasis on local and ethically sourced animal products, cultivating relationships with farmers in the Great Lakes region who share her values. For our event, Marrow’s menu will be devised by Executive Chef Eddie Moreau. A native of Nantucket who graduated from the New England Culinary School in Vermont, Chef Moreau has been delighting diners with such dishes as bacon croquettes with quince paste, Maine mussels with miso brown butter, pork belly with rhubarb peperonata and pistachio, Michigan beef with roasted king trumpet, onion soubise, and charred onion vinaigrette, and the eponymous roasted marrow with onion jam. Detroit Free Press says about Marrow, “There’s an undeniable joy that permeates the building and is transferred through osmosis to guests.” And who among us doesn’t need a bit of joy in our lives? See you there!
About the Host:
Eddie Moreau
Executive Chef
Raised on Nantucket Island, Chef Eddie Moreau dove into the culinary arts scene at the age of 12. After graduating from the New England Culinary school in Vermont, he returned to the island to work for Chef Michael Lascola of American Seasons, where he became enamored with fine dining and whole hog cuisine. From there, he ventured throughout New England to train in kitchens such as Chef Matt Jenning’s Townsman and Chef Chris Gould's Central Provisions.
The Lineup
Courses #1, #3, #4 & #5 will be individually plated; course #2 will be served family-style. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Smoked Blue Fish Pâté
sourdough, fermented chili, pickled red onion
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Michigan Tomatoes
fried green tomato, pimento cheese, chow chow
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Roasted Wild Bass
creamed corn, clam & chorizo vinaigrette, squash blossom
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Michigan Beef
charred eggplant, stone fruit, blistered pepper
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Warm Summer Cobbler
sweet corn ice cream, black pepper, basil
Marrow
8044 Kercheval Ave
Detroit, MI 48214
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Allium, Dairy, Gluten, Fish, Shellfish, Mushroom, Nut. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
