Spring entertaining — eating, cooking, drinking and home decor — was the topic of Wednesday night’s first in-person Dish and Design event since 2019. 

Guests at the Great Lakes Culinary Center in Southfield were treated to not only demonstrations from area chefs and hosting experts, but also food, beverages and plenty of super giveaways. 

“It’s been a long winter … we are ready for the entertaining season to begin,” said presenter Laurie Bolach of Olive’s Bloombox in Ferndale. She shared ideas for floral arrangements and talked about 2022 decor trends like table gardens, moss and spring wreaths using fresh florals and greens. 

Laurie Bolach, of Olive’s Bloombox, with a flower arrangement she demonstrated during Dish and Design at the Great Lakes Culinary Center, in Southfield, March 23, 2022.

Hosted by Homestyle columnist Maureen Feighan and presented by Busch’s Fresh Food Market, Dish and Design started with wine, beer and a hearty spread from the center’s chef Reva Constantine with roasted tomato tarts, chili-glazed chicken quesadillas, beef yakitori and loads of chips, dips and spreads. 

In addition to Bolach, the evening’s lineup included chef and caterer Cat Shapiro of Thyme & Honey presenting a quick charcuterie class, Ivy Kitchen and Cocktails owner Nya Marshall with a cocktail demo and an informative cooking presentation from executive chef Lloyd Roberts of Adachi restaurant in Birmingham. 

Nya Marshall, owner of Ivy Kitchen + Cocktails, during Dish and Design at the Great Lakes Culinary Center, in Southfield, March 23, 2022.

Filippa Schultz of Washington Township, who was one of 100 or so audience members at Dish and Design, said she prefers the in-person event. Through the pandemic, The Detroit News held several virtual Dish and Design events that offered a unique look at some of the presenters’ homes and stores. Nothing beats the buzz of a live event with food samples and beverages, though.