Recently I had the pleasure of attending a meet & greet dinner with the new head chef Gabriel Vera at Giulio & Sons, the restaurant at Adoba Hotel in Dearborn. Along with three other lovely bloggers from the metro-Detroit area, I enjoyed a wonderful dinner and a great chat with Chef Gabriel about the awesome concept behind the Giulio & Sons restaurant.
Some of you know that I’m a closet foodie. Seriously, I love good food, but as a mom of four little ones…well, I don’t get to eat foodie-foods all that much. And we all know the budget for a family of six doesn’t often include a night out at a fancy restaurant! So when my friend Gwen emailed and asked if I’d love to be a part of this event….ABSOLUTELY!
For those of you who aren’t familiar with our area, Adoba Hotel is an absolutely breathtaking hotel near Detroit. Being relatively new to the area, I’d driven by it once, but never had the pleasure of staying there or dining at Giulio & Sons.
Our meal was absolutely fantastic and it started off with their traditional garlic bread. Seriously, this recipe hasn’t changed in 35 years (the recipe, not the bread…we asked). And I totally see why…it was amazing. The four of us devoured that basket and asked for another.
Chef Gabriel came out with each course and shared with us about the dish — everything from ingredient choice to where he learned the recipe and why he chose it for our menu. The food was absolutely fantastic of it’s own right, but I must say, you savor it a little bit more knowing the heart and soul that went into preparing it for you.
After dessert, Chef Gabriel came back out to talk with us a little bit more about where he worked before coming to Giulio & Sons and what prompted him to leave it all behind. I’ve talked with my fair share of chefs, and I have to say, I’ve never heard one with his passion for the food and restaurant. It takes a lot of passion and pride to jump into a concept change with a focus on organics, sustainability, and still with the focus on absolute fine-dining. Hearing Chef Gabriel talk about his and the owner’s passion for making this concept a reality and how important it was for them to source locally and responsibly absolutely made my night!
And for the record, when an Ecuadorian chef tells you he made you food that he was proud to make for his grandmother…feel blessed. And lick the plate.