Chef Darron Vanbuskirk

09/15/2024

Purple sweet potato with a ginger sweet potato topping

Red bean curd with pistachio

Egg,furikake, and crispy chilli.

09/15/2024

Mis en place

09/04/2024

Brined and grilled some wings today

08/28/2024

Here’s the finished corn entree.

Manicotti stuffed with smoked cheese, grilled corn, roasted corn, and grilled onion. Corn alfredo sauce. Rainbow chard. Pequillo peppers. Pine nuts.

08/27/2024

Using up leftover flank steak. Lettuce wraps with a corn and black bean salad. Lime and green onion.

08/21/2024

What’s better than Alfredo?

08/18/2024

Leg of lamb with mushroom.

Corn bread pudding with bacon and extra sharp cheddar

Green beans with brown butter

Tomato, fennel, and onion compote

08/15/2024

Using up leftover andouille sausage. I made sloppy joes with fried onions and then seared corn sausage and fried potatoes with a Smokey bbq

08/13/2024

So often when I create a dish it starts in one spot and ends completely different. So here’s first draft of my elote pasta.

07/22/2024

Chicken roulade filled with a chicken mushroom and feta mousse line. Served with mashed Yukon and hericot vert

Blueberry crisp with a pistachio , pumpkin seed and oat crumble

07/14/2024

White cheddar sauce, pistachio pesto, bacon, corn, grilled onions

07/05/2024

A little birthday frittata and candied bacon for my babe. Happy birthday ! I love you!

07/03/2024

Eggs can elevate a dish by adding texture, fat, and can be a visual component.

All I did was poach eggs in a soy sauce, water mixture, put it over white rice with a sprinkle of togarashi. Very few ingredients, took very little time, and was actually a lot of flavors. Also now that eggs are cheapish again it’s very cost effective.

06/29/2024

Same chef completely different food. Also awesome

06/29/2024

My heart feels happy. So much inspiration. Amazing food and getting to sit and talk to the chefs…. I just want to make food!

06/28/2024

Update: some of the best bbq I’ve had. Highly recommend if you’re in the area

06/28/2024

A little food inspiration from Nashville. Tonight I get to eat at .nashville , one of restaurants, and I cannot wait

06/25/2024

Bourbon and donuts would be a great name for a spot

06/24/2024

Pro tip on how to beat the heat this summer: step 1: buy silicone molds (dinosaur shapes are always a good choice).
Step 2: make a fruit salad… say watermelon? Blueberry, fresh mint, lime juice and zest…. Step 3: make Dino pops by putting the leftover juice at the bottom of the fruit salad in the molds and freeze. Or just throw it all in a blender and make a bunch of thick fruit 🦕 🦖

06/23/2024

First day of my vacation so I made and I some brunch. Heading to Nashville, going to enjoy a dinner at .nashville and come back to my first day as sous chef at my new… new job. This means that I will be limiting my private dining and my sites will be utilized more as a portfolio for now. Thanks to everyone for all the support.

06/11/2024

4 fruit jam from Paris, dark chocolate ganache, chocolate mousse, pistachio, maldon salt

03/17/2024

Sweet potato gnocchi. Charred onion sauce. Sautéed asparagus. Parmesan.

03/02/2024

Dude is an absolute beast and an absolute sweetheart. Love to see him being a spotlight

02/17/2024

02/17/2024

Bread pudding made from cinnamon rolls and brioche. Served with (if they’re looking to sponsor) whipped cream and an apple cider reduction

Looking to book a small event or reoccurring chef services? Contact me and see what we can do for you.

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02/16/2024

Braised short rib. Root vegetable gratin. Asparagus.

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Currently opening my books to cook for small events or reoccurring personal chef .

02/11/2024

Great local companies. Highly recommend if you haven’t been

"Supporting local businesses is the most direct way to make a positive impact on your community." - Zooey Deschanel, Actress.

Did you know that Ugly Dog Distillery, is the well vodka & gin at The Grateful Crow? We support each other and we are grateful for our partnership 🫶🏻
Here’s their awesome Valentines special! Call today to reserve your seat.

February 14th, 16th, and 17th for a special Valentine's Day dinner for two. Call today to make your reservation! 734-562-2903

Your four-course dining experience includes;

Appetizer - A delicately delicious crostini topped with Goat Cheese, Honey, Lemon Zest, Spread Strawberry, Balsamic Reduction, and Mint Leaves.

Salad - Golden and Red Beet Salad, Garlic Lemon Dressing, Honey Goat
Cheese, assembled on top a bed of Arugula, and Microgreens.

Main Course - Each individual will enjoy Roasted Squash, Prosciutto-Wrapped Asparagus, and a choice of Salmon Wellington or New York Strip.

Dessert - Decadent Vanilla Strawberry Cheesecake with Oreo Crust.

This shared experience is $100 with a Dinner For Two reservation.

Highly limited supplies will be available on a first come first serve basis for $60 per person.

(No substitutions, please.)

01/22/2024

Gratin of potato, sweet potato, Granny Smith apple, and Parmesan. Topped with caramalized onions and broiled to get a slight crunch. Don’t let the dark parts fool you the slight bitterness of the char with the sweetness of everything else was amazing

01/21/2024

Omelette du fromage ….. or a cheddar omelette with green onions. I’m a huge fan of eggs especially a properly cooked omelette. If you need an omelette bar or a nice quiche or any other delicious breakfast item for a luncheon or baby shower we would love to make you a menu. [email protected]

01/06/2024

A little preview of the event I’m doing.

Cinnamon roll bread pudding.

Biscoff cookie whipped cream

Celeriac, potato, and Granny Smith apple gratin for the Braised short ribs