nosh
Meet Jeff Rose:
The chef behind C.A.Y.A. Smokehouse Grill.
A
Allison Jacobs
C.A.Y.A.
Smokehouse Grill
1403 S. Commerce
Road, Wolverine Lake
(248) 438-6741
Check out C.A.Y.A.
on Facebook and
Instagram @cayagrill
46
March 2 • 2017
t age 14, Jeff Rose dis-
covered he was com-
fortable in the kitchen.
Growing up in New Jersey, a
good friend of his offered him
his very first job as a dish-
washer at a local restaurant.
Soon after he started scrubbing
furiously at pots and pans, he
realized that the culinary scene
was right for him.
Even back then, Rose paid
attention to the chefs around
him as they chopped, sauteed
and plated delicacies at light-
ning speed. He also learned a
thing or two from his mother,
who was an expert at roll-
ing the perfect matzah ball.
After finishing high school, he
felt confident enough in the
kitchen to start a small cater-
ing business.
While Rose’s parents were
proud of his work ethic, they
encouraged him to give culi-
nary school a shot. Instead,
he chose Michigan State
University’s hotel and restau-
rant management program,
and spent several years after
school working in hotels in
Colorado and Texas.
With heavy doses of enthusi-
asm, Rose moved to Michigan
at 23 with his heart set on
opening his own restaurant.
Not long after he settled in
Ferndale, he figured a few more
years learning from the pros
couldn’t hurt.
He started off his stint as a
chef in Metro Detroit at Sweet
Lorraine’s and then quickly
jn
landed a position at Tribute.
Birmingham and Ferndale, he
When he first put on his
was finally prepared to open his
chef ’s hat at the iconic res-
very own restaurant.
taurant, he told himself he
His initial vision entailed
would stay no more than a year. opening a quaint French bistro,
However, he quickly changed
but he eventually settled on an
his mind once he was
upscale smokehouse
introduced to Chef
and grill in the pictur-
Takashi Yagihashi.
esque Walled Lake area
“He taught me food
with pals Richard and
and flavors, and how
Rachel Mandell.
to cook and put things
The next challenge
together — I got the
was developing a name
best training there,”
for their new dining
Rose recalls fondly.
destination. After two
Chef Jeff Rose
Under Yagihashi, he
months of delibera-
seamlessly moved up in
tion, the trio settled on
the rankings from line
C.A.Y.A., an acronym
cook to sous chef within a year. for “come as you are.”
What he thought would be a
As the restaurant implies,
short run turned into six years
regulars and newcomers are
of schooling on the job.
encouraged to stop in wearing
With a newfound level of
a nice suit and tie or even boat
confidence, Rose left Tribute to shoes and shorts.
run Iridescence at the Motor
As the restaurant began to
City Casino and then moved
unfold, Rose started recipe test-
over to Big Rock Chophouse in
ing right in his backyard. He
Birmingham.
bought two smokers, filling his
His next big break was after
Ferndale neighborhood with
meeting Food Network person-
an incredible aroma of fresh
ality and chef Michael Symon,
meats.
who had big plans for open-
Despite having to tweak
ing Roast in the Book Cadillac
some of his initial creations,
Hotel. Rose not only helped
Rose developed a varied menu
Symon run the kitchen but also featuring not only your typi-
helped earn Roast the Detroit
cal smokehouse fare, but also
Free Press “Restaurant of the
bountiful salads, sandwiches
Year” award in 2009.
and fresh fish.
While he has kept his prom-
“We’re not one of the chain
ise of staying in touch with
barbecue places where you get
Chef Symon, Rose has since
a meat and two sides for $10,”
moved on from his success-
Rose says.
ful year at Roast. After his
He emphasizes C.A.Y.A. is
time as head chef at Toast in
a place to gather around the
table for a leisurely meal and
notes that the sides are meant
to be shared family-style.
Vegetarians and vegans will
especially enjoy the smoked
spaghetti squash, which is rich
and full of flavor — for carni-
vores, it makes a perfect side.
Rose’s claim to fame is run-
ning a scratch kitchen, seeking
out produce and meat from
farms within 100 miles of the
restaurant. Tolgate Farms, a
Michigan State University prop-
erty in Novi, is his favorite spot
to grab fresh vegetables during
the summer months.
The eclectic menu changes
frequently, and Rose is always
adding new ingredients into
the mix depending on the sea-
son and his mood.
As a person who never can
sit still, it’s rare to find him in
the same spot at C.A.Y.A. While
he’s known to be directing all
the happenings in the kitchen,
at other times he acts as man-
ager, prep cook, host or even
dishwasher depending on the
day.
To add even more variety
into his schedule, Rose is eager-
ly awaiting the next Seasoned
Chef ’s Dinner Series at C.A.Y.A.,
a special evening where guests
enjoy multiple courses and
plenty of cocktails for $100. The
next one is March 9. Visit cay-
agrill.com for details.
While he hasn’t completely
let go of the French bistro idea,
Rose has truly found C.A.Y.A. to
be home. •