Nothing brings me more joy than developing the next generation of Detroit’s great chefs. Sharing the experience is at the heart of why we opened the FiftyOne O One. Our new menu draws its inspiration from local farms and markets, focusing on exceptional ingredients at the peak of their season.
The path from earth to plate remains clear and the cuisine reflects the complex layers of subtle craft beneath a simple decorative style. I invite you to come as you are and participate in the education of the next generation of Detroit’s great chefs.
Joseph Cosenza, C.E.C., CHE
Instructor, Chef de Cuisine
About Our Student Culinary Artists
The restaurant provides a fast paced, realistic environment to practice the crafts of cooking, baking, pastry and guest service. Many guests enjoy the progression of the students’ confidence and professionalism as the semester progresses. Your interaction with the students is key to the learning and the students’ progression.
Beer + Wine
Fifty-One O One will be closed for these Winter 2019 dates:
Spring Break 3/4-3/10/19
Evening Service 4/25/2019
For your dining pleasure, please call 313-206-5101 for reservations or carry out.
Please park in the campus safety parking lot and use the intercom for access if unattended.
Henry Ford College Scholarship Dinner | $80April 25, 2019
Cocktail reception at 5:30 pm
Dinner at 6:00 pm
Tito's Handmade Signature Cocktails.
Wine pairing with each course.
Wine Provided by Sandhill Crane Vineyards.
Coffee provided by White Pine Coffee.
Porchetta-style saddle, spring vegetable salad
Chilled soup, chervil cream, chives
2016 Sur-Lie Chardonnay
Hazelnut-morel crust, nettles, chard
2016 Proprietor’s Reserve Traminette
Braised shank, stuffed loin, peas, artichokes
2017 Estate Marquette
Espresso granita, vanilla gelato, cocoa nib brittle
840 Port-Style Dessert Wine
Culinary Arts + Hospitality Management
The individuals you will see working here are students learning to be future hotel and restaurant managers, chefs, and key staff people in the global Hospitality Industry. Students are assigned and rotated through the various stations in the kitchen and restaurant as they progress through the nine core lab classes in the one of the following programs:
HFC’s Food & Wine Pairing Dinner to benefit scholarships is Thursday, April 25
Culinary Arts produces first issue of "Culinary Artist" magazine
HFC’s Chef Cosenza appears on FOX 2
Retirement Luncheon is May 3; RSVP by April 22