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Super Chefs: Brendon Edwards

Midwest Dining Tends Towards Plates of Meat and Potatoes. Think Long, Cold Winters

This series gets DII behind the scenes with the Detroit food scene and the chefs that aren’t playing by the rules.

Chef: Brendon Edwards | Where: Gold Cash Gold


The new generation of chefs are starting to abandon that heavy template and are delving into globally-inspired cuisine made with locally-sourced ingredients. Chef Brendon Edwards of Gold Cash Gold is one such maestro. The Metro Detroit native has lived in Chicago, New York, and Los Angeles, with stints in Japan and Mexico – where he draws much of his influence. He then takes memories from those places and uses produce he finds in Detroit’s many urban farms and gardens. The result: dishes that draw from his Michigan upbringing melded with his world travels. Here, we go on a journey from Coriander Farms on Detroit’s East Side to Edwards’ kitchen where he prepares fresh salads using seasonal produce.

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