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DETROIT, MICHIGAN | JULY 2025
On a picture-perfect day, we gathered together a group of Michiganders and friends from away to celebrate the height of summer. The Frutig family — parents, children, and their very sweet dog Theo — welcomed us to the lawn at Frutig Farms, a lovingly revived family-run farm nestled amongst lush greenery in Ann Arbor.
We started the afternoon with Patrón cocktails on the lawn curated by Raquel Rose before sitting down for a tequila-paired Supper. Chef Sarah Welch laid a beautiful Mediterranean feast along a table dressed to compete with the surrounding greenery for shades of verdant.
As the shadows of the trees darkened, we even got an appearance from one of the family donkeys, who walked the table in a birthday hat before dessert (we’re still unsure whose birthday the donkey was celebrating!). Finally, the meal ended with a standing ovation from guests as Chef Sarah emerged from the outdoor kitchen to thank the crowd. Everyone took home a beautiful green ceramic glass from Patrón to celebrate the night and a pint of local cherries to celebrate the fleeting, riotous beauty of peak-season summer.
WELCOME
We started the afternoon on the lawn with two Patrón cocktails designed to pair with the Mediterranean meal to come. The Silver Spritz and Lotus Punch set the stage with flavors of lemon, balsamic, and cinnamon.
A MENU BY SARAH WELCH
Chef Sarah Welch took a break from construction on her newest project, Umbo in Traverse City, to come back down to Detroit and cook for us. Her menu was full of succulent Mediterranean flavors perfectly fitting a summer Supper outside.
MENU
WELCOME
Oysters ground cherry relish
Falafel garlic toum
Kibbeh tomato chutney
Silver Spritz Patrón Silver, elderflower, lemon, balsamic
Lotus Punch Patrón El Alto, mango, cinnamon, lemon, hibiscus
TO START
Hummus + Pita taramasalta, pickled and fermented vegetables
FIRST
Zucchini Salad escabeche mussels, preserved lemon dressing, yogurt, sumac granola, basil
Martini Olīva Patrón Crisalino, dry vermouth, brine, celery
SECOND
Lamb Meatballs muhammarah, pomegranate chutney, mint
Primo Cherry Smash Patrón Reposado, cherry, lemon, agave
MAIN
Two Flavor Fish harissa, zhug, marinated eggplant salad, herbed couscous
Stone Fruit Sazerac Patrón Anejo, peach, peychauds, angostura, Absinthe
DESSERT
Baklava Donuts coriander peaches, coconut, frozen yogurt, candied pistachio
Midnight in Oaxaca Patrón Extra Anejo, cold brew, creme de cacao, Ancho Reyes chile
COCKTAIL PAIRINGS
Detroit bartender Racquel Rose crafted thoughtful cocktails to pair with Sarah’s menu, from a briney martini variation to a stone fruit Sazerac utilizing some of summer’s sweetest, most fleeting bounty.
NIGHTCAP
As the variegated greens of the day turned to evening shades of blue, we sipped cocktails inspired by Midnight in Oaxaca, made with Patrón Extra Anejo, cold brew, creme de cacao, and ancho reyes chile.
SECRET LOCATION: FRUTIG FARMS
The Frutigs purchased their farm to raise their kids with a simpler life in the country. After one of those kids, Kelly, grew up and got married on the property, she realized the need for unique places to gather and celebrate in Ann Arbor. She enlisted the help of local craftspeople to revive the dilapidated farm down the road from her childhood home and created The Valley at Frutig Farms, where a combination of historic and natural beauty greeted us as we gathered for Supper.
