{"id":1575,"date":"2016-08-16T14:06:31","date_gmt":"2016-08-16T14:06:31","guid":{"rendered":""},"modified":"2021-08-03T16:41:10","modified_gmt":"2021-08-03T16:41:10","slug":"recipes-savor-every-last-bit-summer","status":"publish","type":"post","link":"https:\/\/ourstories.shinola.com\/our-stories\/recipes-savor-every-last-bit-summer\/","title":{"rendered":"Recipes to Savor Every Last Bit of Summer"},"content":{"rendered":"

Chef Marc Bogoff started Stockyard<\/a> as a monthly supper club out of a friend’s loft. As the intimate dinners grew in popularity, so did Stockyard. One food truck and three years later, Marc has built a business catering special dinners and parking his food truck at some of Detroit’s most beautiful locations like Old Michigan Theatre<\/a>, Piquette Plant<\/a> and Belle Isle, to name a few. We asked him to give us a few summer staple recipes that are sure to impress at our next barbecue. <\/p>\n

Chef Marc wears The Rambler Tachymeter 44mm<\/a> in the photos below. His first brick-and-mortar location opens later this year. <\/strong><\/p>\n

The Stockyard food truck will still run seasonally and serve the sandwiches Marc’s become so well-known for \u2014 View the menu, here<\/a>. <\/p>\n

“From the beginning, it’s always been a goal in my mind to make this happen and I used the food truck as a platform,” Marc says about his business, Stockyard Detroit<\/a>. “Having the opportunity to do things outside the box and using all the skills one gains by cooking in strange locations \u2014 I\u2019ve learned a lot over the years.” <\/p>\n

Marc has built a name for himself as the go-to traveling pop-up and food truck chef in Detroit, but he’s excited to open a restaurant of his own<\/a> with local restaurateur Eli Boyer. The new restaurant will open in Ferndale, just a few minutes north of Downtown. The name has not yet been announced. <\/p>\n

“Its going to be a 40-seat restaurant that will be focused on seafood and vegetables,” he says. “We’ll be drawing inspiration from other regions and using seafood as our vessel to create.” <\/p>\n

Follow along below for recipes Marc would serve at an outdoor barbecue. “This is what I would serve friends of mine,” he says. <\/p>\n

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Marc wears the Shinola Rambler Tachymeter 44mm<\/a>. He sliced radishes, zucchini and other seasonal vegetables for the shaved summer salad. “This a seasonal, fresh, bright, vibrant salad made with different ingredients than just your typical greens with dressing.”<\/p>\n

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“It\u2019s a fun journey, it’s an exhausting journey, but I wouldn\u2019t want it any other way,” he says. “It’s been an exciting adventure diving in as business owners and watching things grow.”<\/p>\n

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“There’s nothing I love more than bringing friends together for a memorable experience around food,” he says. “The new restaurant’s location feels like a neighborhood spot that’s still connected to the Detroit food scene.”<\/p>\n

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“I think seafood is a vessel in general \u2014 I love eating it, I love cooking it, I’ve always been drawn to it and knew it was what I wanted to dive into with the first permanent space,” he says. <\/p>\n

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Shop the story, here<\/a>.<\/span><\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Marc Bogoff started Stockyard as a monthly supper club out of a friend’s loft. As the intimate dinners grew in popularity, so did Stockyard. One food truck and three years later, Marc has built a business catering special dinners and parking his food truck at some of Detroit’s most beautiful locations like Old Michigan Theatre, […]<\/p>\n

Read More…<\/a><\/p>\n","protected":false},"author":67,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[],"tags":[7,14],"yoast_head":"\nRecipes to Savor Every Last Bit of Summer - Our Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ourstories.shinola.com\/our-stories\/recipes-savor-every-last-bit-summer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes to Savor Every Last Bit of Summer - Our Stories\" \/>\n<meta property=\"og:description\" content=\"Chef Marc Bogoff started Stockyard as a monthly supper club out of a friend’s loft. As the intimate dinners grew in popularity, so did Stockyard. 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