The best in local, seasonal ingredients are on display as Madam’s culinary team partners with Yarrow’s Chef Ken Miller on March 5 for two thoughtfully curated menus.
The 6 p.m. seating features a vegan menu, while the 8:30 p.m. seating offers more traditional fare.
Yarrow is a nature-inspired kitchen based in Flint, delivering elevated and thoughtful dishes through private dining, events, and cottage food. Madam and Yarrow share the same commitment to sourcing and highlighting local ingredients from nearby farmers and purveyors for standout seasonal menus.
$60 per person, non-inclusive of beverages, tax, or gratuity.
A perennial member of the aster family and native to the whole of North America.
This wildflower, with its historical use in healing, is the symbol for Chef Ken Miller’s dining concept that aims to heal our connection to nature, ourselves, and each other. Yarrow was created from a pandemic-era realization that more than our health was in need of healing.
Yarrow blends time-honored traditions with modern insight and draws inspiration from the ever-changing seasonal landscape to balance comfort, discovery, and rediscovery. Largely influenced by Nordic and Japanese cultures and cuisines, ingredients are celebrated for their natural beauty and simplicity. What cannot be used now is preserved and would-be waste goes through a great deal of consideration to create something new.
Focused mostly on culinary consulting roles and promoting the use of circular cooking and composting in recent years, Ken started his culinary career in the Chicago fine-dining scene where he worked at acclaimed restaurants before returning home to Michigan. It was at this time he started carving out the Yarrow philosophy; an idea that centered on local food and the use of fermentation as a tool for mitigating food waste, building flavor, and producing food that is both nourishing and alive.