Edsel & Eleanor Ford House hosts pop up dinners at historic esta - Dallas News | myFOXdfw.com

Edsel & Eleanor Ford House hosts pop up dinners at historic estate

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(myFOXDetroit.com) - A gourmet meal and glass of wine served in a unique historic setting - and garnished with an air of mystery.

Beautiful blooms aren't the only thing popping up at Edsel & Eleanor Ford House (Ford House) as Pop Up Dinners sprout up in various locations around the Grosse Pointe Shores estate this spring. The inaugural events are scheduled for April 24, May 15 and June 5.

Pop-Up Dining, which transforms an area into an impromptu restaurant, is a social movement that blends culinary craft with community space. With scenic landscape and architectural details, Ford House is the perfect venue for the popular dining trend.

Ford House President Kathleen Mullins comments that "with beautiful gardens and extraordinary buildings on the 87-acre grounds, there are many unique locations that are ideal for a special dining experience. So, regardless of location, diners are guaranteed a 'room with a view' - and an unforgettable experience."

"When you think about your most memorable dining experiences, you probably remember the amazing people who were with you, or possibly a conversation with the chef, or just being in a truly inspirational place," says Mullins. "The intimate gatherings being planned at Ford House will do all of this! We will create three totally different dining experiences that all take their inspiration from the magic of Ford House."

But where exactly?

Ford House isn't giving away the secret yet - except to say each dinner will have a specially crafted menu by The Cotswold Café's Chef Erik Ziegenbein, and all will take place in unique areas - some of which guests have never been before.

Tasty morsels giving clues about these events will be shared on Ford House's social media sites - Twitter @fordhouse, Instagram #eefordhouse, and Facebook at Edsel & Eleanor Ford House.

Here's a starter: The premiere Pop Up Dinner at Ford House on April 24 will have a sommelier from Bowers Harbor Vineyard in Traverse City pairing the perfect wine with each dish in the six-course meal. Cost is $65 per person.

As intimate dining experiences, Pop Up Dinners are limited in space. To reserve a seat at the table, go to www.fordhouse.org.

 Shrimp Cakes with Sriracha Aioli

Shrimp Cakes

Ingredients:
1 lb raw peeled and deveined shrimp
1 oz thinly sliced green onion
4 large fresh basil leaves roughly chopped
1 Tbsp dijon mustard
¼ cup mayonnaise
3 oz panko bread crumbs
½ tsp kosher salt
¼ tsp fresh ground black pepper
2 Tbsp olive oil

Method:
Lightly pulse shrimp in food processor until very coarsely chopped.
Combine shrimp in bowl with all other ingredients.
Patty mixture into 2" round x 3/4" thick cakes, makes approximately ten cakes.
Set a skillet over medium heat and add olive oil.
Once oil is shimmering, carefully arrange cakes in pan.
Cook 3-4 minutes until golden brown, flip, and brown the other side.
Cake is done when shrimp is pearly and opaque, approximately 145 degrees internal temperature.

Sriracha Aioli

Ingredients:

½ cup mayonnaise
½ Tbsp sriracha sauce
Juice of ½ lemon
Salt & pepper to taste

Method:
Whisk together all ingredients in small bowl.
Taste and adjust seasoning to desired spiciness.
Serve shrimp cakes striped with sriracha aioli.

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