Dinner on a Pier is happening in 2022 and we’re excited to be showcasing Polynesian cuisine with our 15 course menu.
Have you never heard of Dinner on a Pier before? Let us tell you a little bit about it…
Dinner on a Pier is an iconic and extravagant dining experience in the shadow of the iconic and historic Ambassador Bridge. Overlook the Detroit skyline and take in a beautiful sunset, before enjoying a live musician under the stars and string lighting hung over the pier as ships large and small sail by. As one guest perfectly put it, “the evening felt as if I was at some wonderful seaside resort.”
A true dining experience is always as much about the company you’re with as it is the food. By placing a communal long-table down the middle of the pier, not assigning seating and serving a family-style dinner, it encourages dialogue and interactivity with the meal among friends and strangers alike.
The event regularly sells out, so be sure to get your tickets quickly.
Need a little extra push? Here is a sneak peek at a few of the 15 courses to be served.
SHOYU SUGAR STEAK
Shoyu (soy sauce) sugar is the mother sauce of Hawaiian cuisine. A sweet and salty balance, “shoyu sugar” forms the foundation for a number of dishes. The combination makes sense on a cultural level as much as on a culinary one: sugarcane was the economic lifeblood of Hawaii for generations, and shoyu is the one seasoning used in Hawaii more than any other. Basting this sauce onto the steak while on high heat creates a beautiful sweet and salty crust on the steak. The results are incredible!
LOCAL MAC SALAD
In the 1930s, street vendors started selling lunches along Honolulu’s waterfront, cementing mac salad’s place in Hawaii’s culture. Wherever you go in Hawaii it’s likely you will have mac salad as a side.
KOREAN ONO BONELESS PORK RIBS
All I can say about these ribs is OMG! Korean BBQ on the islands has evolved over the years incorporating local ingredients with traditional ones. This recipe is a perfect example of that. Fusing traditional Korean flavours with the most amazing sweet, sour and acidic pineapple glaze to compliment the richness of savoury, finger-licking, lip-smacking tantalizing Korean BBQ boneless pork ribs.
CHARCOAL SMOKED PINEAPPLE KIMCHEE
No, this isn’t a spelling mistake. Spelled Kimchee in Hawaii (vs. the more popular traditional spelling of Kimchi), this classic fermented Korean staple has been a part of nearly every locals Hawaiian’s kitchen pantry for well over 100 years. In this dish, we’ve delicately smoked fresh pineapple over lump charcoal on low heat to give a stunning sweet and smoky dimension to this already stunning bright, tangy and spicy dish. It is then beautifully presented inside of a fresh, halved pineapple.
MAUNA LOA CHOCOLATE POT-DE-CREME
With toasted macadamia nuts and roasted, chocolate covered espresso beans, this dessert is inspired by the majesty and the bounty harvested at the foothills of one of the largest volcanos found on earth; the Mauna Loa Volcano. It is here where the native Hawaiians hand pick the famous Kona coffee beans and the Big Islands’ favourite nut. In an homage to these two culturally iconic foods, we’ve combined both in one truly amazing dish.
