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OUR COMMUNITY
ON THE COVER

18 | NOVEMBER 28 • 2024
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Certified Master Chef Ed Janos cooking
at TooChez, Takashi Yagihashi at Tribute,
Polcyn at Pike Street, Rick Halberg at
Emily’s and Certified Master Chef Shawn
Loving at Loving Spoonful (now executive
chef at Detroit Athletic Club). “I could hon-
estly go on and on,” he said. “Each one of
these chefs has a distinctive style.”
Recognizing restaurant trends come and
go, Famie said, “There will be fads and
there will be kitchens that inspire. We are
part of a global community, and nothing
is out of reach through social media, the
internet or a plane ride. So, a chef in New
York City or Los Angeles may inspire a cre-
ation. But I’m sure chefs in our community
inspire others around the country as well.”
He’s emphatic on the point that “good
cooking must always be based on the teach-
ings and techniques of those great chefs
who came before us.”

Famie and his team at Visionalist Entertainment

Productions are working on the second episode of

Detroit’s historic chef story for next year. The film will

explore today’s current chef leaders, the history of

the James Beard Award, culinary competitions and

Michigan’s Master Chefs.

MOREL MUSHROOM & WILD RAMP BLINI

CREATED BY CHEF JIMMY SCHMIDT
Makes 4 servings

Ingredients
4 Rye Blini (recipe follows)
1 tablespoon unsalted butter
8 ounces fresh morel mushrooms, cleaned and stems trimmed as
necessary
16 small ramps, pull off coarse outer skin, trim roots and rinse as
necessary
Porcini sea salt
ground Tellicherry black pepper
1 tablespoon snipped fresh chives
2 tablespoons creme fraiche
2 tablespoons Purple Haze goat cheese

Directions
Position the cooked blini in the center of each warm
serving plate. In a medium skillet over high heat, add
the butter, cooking until it starts to brown. Add the
morels, cooking until seared on all sides, about 3 min-
utes. Add the ramps, cooking until wilted and tender,
about 1 minute. Add the chives. Season to taste with
Porcini salt and black pepper. Remove from the heat.
Position the morels atop the blini. Artistically position

Certified Master Chef
Milos Cielka (third from
left) with some of his
former chef proteges