Farm-to-Table Restaurant in Detroit Serves High-End Brunch


Gold Cash Gold offers a brunch menu focused on sustainable, seasonal Southern dishes with a twist

Southern-inspired restaurant is in a repurposed pawn shop.

With only so much daylight during the shorter, colder winter in Detroit, it’s only fitting foodies around southeast Michigan rise a bit earlier to get their eat on. Currently, their restaurant of choice is Corktown’s Gold Cash Gold.

Gold Cash Gold hits the nail on the head from the amiable service to the vintage ambiance to the high-quality homemade menu items. Chef Brendon Edwards, who joined the team in October 2016, brings the heat with dishes such as the pickle-brined chicken and waffle topped with a sorghum maple syrup, hot sauce glaze, and orange zest butter.

For starters, go with any of their house-made doughnuts. Interesting flavors like toasted sesame with raspberry glaze and chocolate with squash ganache make these little round pieces of fried dough truly memorable. Wash it down with a Southern take on a brunch classic: the pickle juice Bloody Mary, mixed with bourbon instead of the clear stuff. If you’re not into tomato juice, an adult slushie is also a winning choice.

First-time diners at Gold Cash Gold will want to start with the pickle-brined fried chicken and waffle (yes, it’s mentioned twice in this short article because it’s that good) and the gin-cured lox. Be on the lookout for the day’s brunch special, as they’ve been known to have foie gras eggs, which just may be the best scramble you’ll come across in metro Detroit.

The brunch and dinner menu alike are kept concise yet pose a wide variety of flavors and seasonal dishes that will keep diners coming back time and time again. All and all, Gold Cash Gold is worth rising a bit early and braving the winter temps. Gold Cash Gold is open for brunch Saturday and Sunday from 10 a.m. to 3:30 pm.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


Farm-to-Table Restaurant in Detroit Serves High-End Brunch - Recipes

Guerrilla Food’s new carryout space will be located near Palmer Park // Photograph Courtesy of Meiko Krishok

T he food truck-to-brick-and-mortar trend is running rampant in metro Detroit. Next in line, is Guerrilla Food, which is establishing a permanent carryout location near Detroit’s Palmer Park. Currently, the farm-to-table concept operates seasonally out of an Airstream trailer dubbed the “Pink Flamingo,” but it will soon occupy the former strorefront of a Bread Basket Deli at 17740 Woodward Ave.

Owner and chef Meiko Krishok says the carryout spot, named Pink FlaminGo to Go, will offer up grab-and-go salads, quarts of soups, and house-made condiments and beverages. An official opening day is not yet planned for the new location, which is wrapping up inspections with the city in the next few weeks. Once the city’s assignment of the space is complete, Krishok says Guerrila Food will share the location’s progress on its social media pages.

A stuffed sweet potato dish served at the Pink Flamingo // Photograph Courtesy of Meiko Krishok

Krishok started Guerrilla Food in 2011 to serve as an extension to her farm work at Brother Nature Produce. Many of her food truck menu options utilize produce, herbs, and eggs from a number of local farms and suppliers including Food Field, Keep Growing Detroit, and Grow Eastern Market. “I chose to call it Guerrilla Food to evoke the concept of using food as a tool for resistance: against the corporate ownership of food and against societal and individual illness,” reads a quote by Krishok on guerrillafooddetroit.com. Krishok’s culinary philosophy centers on viewing food as medicine, meaning that she only prepares nutrient-dense, mineral-rich, seasonal plant-centered meals. Patrons can look forward to a nettle and radish coconut curry soup as well as a curry asparagus soup for spring.

Guerrilla Food also serves up more than just healthy quick bites. For those looking to embrace wholesome eating, Krishok offers in-home private cooking lessons that verses her students in a variety of nutrient-dense ingredients. She tailors her sessions to each participant’s food needs and interests. Guerrilla Food also caters. Their menu for a sample informal breakfast includes their cardamom walnut granola with yogurt and fresh fruit and gluten-free pear and walnut muffins. Lunch and dinner selections are also offered, along with catering for weddings and large parties.

What food trucks turned brick-and-mortar restaurants are you loving? Tell us in the comments below.


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