On today's Daily Detroit, Jer talks with chef Craig Lieckfelt, the culinary mind behind Guns and Butter, about his return to Detroit for a March residency at the Detroit Foundation Hotel and why this city keeps calling him home.
They dig into the origins of the Guns and Butter pop-up concept, how it helped pioneer a now-standard model for chefs without big backing, and the economic idea behind the name itself.
Craig shares his passion for Great Lakes cuisine, from Upper Peninsula walleye and whitefish caviar to the blue-collar Coney Island culture that shaped his food memories growing up in Michigan.
He also talks about how time in New York, Tokyo, France, and the Bay Area deepened his craft while widening his sense of responsibility around food insecurity and community.
The conversation gets into why Detroit's grit, expectations, and global contributions make it a uniquely demanding place to "make it," and why Craig feels he cooks his best food here.
You'll also get a preview of what diners can expect from the Guns and Butter experience at the Detroit Foundation Hotel, from the stunning apparatus room and open kitchen to a chef residency program that continues to elevate Detroit's place on the culinary map.
If you check out Guns and Butter at the Detroit Foundation Hotel this month, we'd love to hear what you think—drop us a line at dailydetroit@gmail.com or 313-789-3211.
