A Whole New D: Detroit’s Food Renaissance
Detroit, Michigan. Once a city of great power and promise.
Then a place of great depression and disrepair. But it is once again rising.
Changing it's identity from a major rust belt manufacturing hub to an eclectic, creative metropolis.
To move forward, the city is looking to it's past.
Rebuilding from the basics that first made Detroit what it was.
Much like the city's brewing history there's a deep rich history for food in the city, its just laid dormant for the last few decades but its taken this generation's culinary entrepreneurs to waken it from its slumber
Atwater brewery has been a Detroit staple for nearly two decades but since Mark Reith took over in 2005, they have focused on growing the Atwater and Detroit brand.
Making a name in an industry once based in Detroit and now dominated by Boston, San Francisco and Milwaukee.
Atwater is leading the movement at a regional level but the Detroit food renaissance is being fought by start ups across the city who see the opportunity to grow and succeed.
Not only by her home grown talent but from imports like Chloe Sabatier and her french lava cake business, Chez-Chloé.
You can find Chloe's lava cakes on Saturdays at Eastern Market, the historic hub for Detroit's food scene. This is where the old meets the new.
Going forward the future of Detroit's food scene will be unrecognizable.
A city of shuttered restaurants and processing plants is turning over to a new class of entrepreneur.
Making Detroit a safer and more sustainable city, becoming a whole new D.
Don't miss Part Two of A Whole New D next Wednesday, February 19.