Why I Love the Motor City

"There are kitchen guys who ditched restaurant jobs in order to introduce local, artisanal meats to the city. There's the folks at Amar Pizza who've taken an American staple and put a traditional Bengali spin on it. I'd argue that this kind of cultural cross pollination defines America, and it's the kind of thing Detroit is doing well, maybe even doing it better than any other city in the country. Out of an absurd challenge, has come a renaissance."

READ MORE (PDF)

The Hungry Dudes - Superbowl Menu

"Our menu has five sausages topped with a number of items, most of which are available from The Brinery in Shed 2. Of the five, the most Super Bowl-friendly of the bunch is the bacon and beer (Bell's Amber Ale) brat with aged Swiss cheese..."

READ MORE (link)

Hour Magazine

"The positive reaction Corridor Sausage received from Detroit’s restaurant owners and food lovers spurred their quest to build an artisanal operation within city limits..."

READ MORE (link)

Interview: Remains of the D

"We will have fresh and smoked sausages, cured meats, and other delicious meat based products. A lot of these items are part of a dying craft in this country, but it is something we both love, and are grateful for the chance to bring some of it to Detroit.."

READ MORE (PDF)

Crain's Detroit Business

"If Branch and Klein can do what they claim, make uniquely flavored sausage, rillettes , patés , head cheese, prosciutto , salami, pancetta and other various cured and smoked meats, they will make waves in Detroit’s culinary scene.."

READ MORE (PDF)

Detroit Free Press

"You'll find them in Milan and Paris, in New York and San Francisco. This summer, Detroit may get its own charcuterie. A charcuterie (shar-KOOT-ery) is a shop known for its art of making aged sausage, pate, prosciutto, pancetta and other handmade, or artisanal meats.."

READ MORE (PDF)