Food and Drink - Fall/Winter 2012 - (Page 194)

I N D E P E N D E N T R E S TA U R A N T S Scientific Methods company profile The Epicurean Group Revenues: $20 million Headquarters: Detroit Employees: 450 Specialty: Fine dining Stan Dickson, CEO: “We’re wellfinanced, poised for growth and looking forward to a bright future.” Locally sourced, made from scratch cooking and an emphasis on giving back to the community are on the menu at The Epicurean Group’s newest restaurant, Gastronomy. By Jim Harris >> Everything served at The Epicurean Group’s new restaurant – Gastronomy – is made from scratch. T he Epicurean Group’s newest restaurant concept offers diners the finest food and service without the pretentiousness or stuffiness that is often associated with the term “fine dining.” Gastronomy – A Modern American Bistro, which opened in September 2012 in Southfield, Mich., is the first restaurant entirely designed by the company, which formed in 2010 after the purchase of seven existing restaurants in the metro Detroit area. “We try to create a warm, welcoming and relaxed ambience typically not associated with the stuffiness of white tablecloth-type restaurants,” President Eric Djordjevic says. “You’ll see people conducting business here in suits as well as ‘urban chic’ people in jeans and Tshirts, all coming together with the common bond of enjoying great food.” The new restaurant reflects and expands on the Detroit-based company’s goal of “having fun with food” while supporting local and American businesses through its sourcing practices. “Gastronomy, as the name indicates, is all about celebrating the art and science of good food and good eating, and we wanted to operate differently from what many others are doing,” he adds. Everything in the restaurant is made from scratch. This is a somewhat daunting proposition when considering Gastronomy seats a few hundred people as opposed to many from-scratch kitchens, which are much smaller in size, Djordjevic notes. Executive Chef Adam Hightower and his brigade use ingredients produced either in Michigan or in the United States. Even items that are typically sourced internationally – such as coffee, tea and soy sauce – come from domestic producers including the Charleston Tea Plantation in Charleston, S.C., and Pure Kona Coffee from Hawaii. The restaurant’s beer and wine list consists of only American craft beers and wines. Wine selections include 194 food and drink • fall/winter 2012 •

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
NYC Wine & Food Festival
Going Global
Beverage Focus
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012