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Tag: Detroit Shipping Co.

  • ‘Detroit-style’ sushi bar opens in Detroit Shipping Co.

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    After decades of winning over Detroit-area diners with Thai cuisine at her Bangkok 96 restaurant, acclaimed chef Genevieve Vang is expanding into what she calls “Detroit-style” sushi.

    To that end, Vang, an immigrant from Laos, has partnered with chef Jasmine White of Detroit to lead Sushi Lounge, a new sushi restaurant in Midtown. Sushi Lounge is set to open on Saturday, Sept. 6 in the Detroit Shipping Co. food hall, where Vang also runs the Bangkok 96 Street Food stall, an offshoot of her popular Bangkok 96 restaurant in Dearborn.

    Vang was nominated for the James Beard Award in 2019 in the Best Chef: Great Lakes category for her work at Bangkok 96.

    Meanwhile, White trained at the Culinary Academy of Las Vegas and cooked at Wolfgang Puck and Benihana, later becoming head sushi chef at Detroit’s former Maru Sushi.

    “This is a dream I’ve been chasing for years,” White said in a statement. “To bring my style of sushi to my hometown in a way that’s fun, approachable, and truly reflects Detroit — it feels like everything has come full circle and I’m so excited to finally show my city what I can do.”

    “I see Jasmine fight, her passion, her love for sushi,” Vang said. “All my life in kitchens, people underestimate me because I am a woman. I see myself in her, and I believe she deserves this chance to show Detroit what she can do.”

    Rebecca Simonov / Booth One Creative

    The Whatuproll! by Sushi Lounge includes fried crab, cucumber, roasted red pepper, asparagus, avocado, and Fresno chili.

    One thing that separates Sushi Lounge from many other sushi spots is its 100% gluten-free menu, substituting soy sauce for tamari and using gluten-free tempura batter.

    And as for “Detroit-style” sushi, Sushi Lounge features a menu with some Motor City references including “The Big Three Roll” (fried lobster, shrimp tempura, torched scallop, avocado, pickled daikon, and scallions) and the “Whatuproll!” (fried crab, cucumber, roasted red pepper, asparagus, avocado, and Fresno chili).

    The menu features other items like “Sushi Bombs,” or colorful bite-sized sushi balls, and a “Sushi Stack & Snack,” a three-layer tower of diced sashimi served with gluten-free chips.

    The menu is rounded out with daily nigiri selections, onigiri rice balls, desserts like green tea mochi ice cream, and sake options.

    Sushi Lounge opens to the public with a ribbon-cutting ceremony at 1 p.m. on Saturday followed by a live DJ. 

    More information is available at sushiloungedetroit.com.

    The Detroit Shipping Co., a food hall and entertainment venue built from shipping containers, opened at 474 Peterboro St., Detroit in 2018.

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    Lee DeVito

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  • Detroit chef Max Hardy dies suddenly

    Detroit chef Max Hardy dies suddenly

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    click to enlarge

    Courtesy photo

    Chef Maxcel Hardy.

    Beloved Detroit chef Maxcel Hardy passed away unexpectedly Monday evening. 

    David Rudolph, who worked as Hardy’s PR agent confirmed the death to Metro Times, though the cause is still unknown. Hardy passed away somewhere between 9 p.m. and 10:30 p.m., which came as a shock to Rudolph, as he appeared to be in good health.

    “I just saw Chef Max on Friday,” Rudolph recalls. “He and I were at Eastern Market for the Jack Daniel’s Arts, Beats + Lyrics and he was going to be going down to Charleston for a food festival soon, so this was a surprise, no doubt. If there was anything wrong, it wasn’t something that was known or visible and he has always been fairly fit and active.”

    Hardy was behind Caribbean-fusion restaurant Coop Detroit inside Detroit Shipping Co. and Eastside pizza and burger joint Jed’s. His forthcoming seafood restaurant What’s Crackin’ on the Avenue of Fashion was slated to open in anticipation of the 2024 NFL Draft, according to Rudolph. 

    Hardy, who is a Detroit native, saw mainstream success as a celebrity chef in New York and Miami. Former NBA player Amar’e Stoudemire was one of his private clients and the two authored a cookbook together, Cooking with Amar’e. Hardy returned to Detroit to open River Bistro in 2017 in Detroit’s Grandmont-Rosedale neighborhood, which closed a year later. 

    Beyond his Caribbean-inspired food, the chef was also known for his work in the community. His non-profit organization One Chef Can 86 Hunger offered culinary classes to youth and donated meals to essential workers when restaurants were closed in 2020 due to COVID-19. Hardy, Rudolph, and other chefs also provided meals to the homeless through an initiative called Too Many Cooks in the Kitchen for Good.

    “Chef Max was the kind of guy that would give you his last dollar to a fault,” Rudolph says. “If he could help, he would… He tried to use his celebrity [status] to elevate the game in Detroit as well as to elevate Black chefs. When he first came back to Detroit, he had already made a name for himself and it just kinda took off. With River Bistro, he was trying to do something very special in an area that was surrounded by ‘you buy, we fry’ places.”

    Hardy had recently turned 40 on December 5.  He was named Hour Detroit’s 2021 Restaurateur of the Year. 

    Rudolph says Hardy’s family is requesting, “prayers, thoughts, and privacy at this time.” He is survived by his mother and two children. 

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    Randiah Camille Green

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