C ity. L ife . Style .

B1 | March 22-28, 2023

Chef Shanel is B.A.D

Chef Shanel Dewalt is a self-proclaimed Flavor Maven and owner of Shanel Marie Concepts, a brand that focuses on intimate dinner parties, a seasoning line, culinary consulting agency, and a lifestyle brand.

Her brand has recently launched a new concept called B.A.D, which is Brunch

After Dark, an intimate oneof-a-kind experience focused on brunch-inspired cuisine, libations, games, and more! It is an exclusive invite-only experience at a private location. The experience usually has no more than 15 guests except for restaurant takeovers and popups.

She came up with B.A.D because she really wanted to focus on creating an experience with elevated brunch fare being the center of it all. Dewalt is known for inviting her friends over for Brunch not only for the food but for the amazing libations, conversation, and vibe!

Coldwater Kitchen Dinner and Movie Experience Brings Culinary Justice to the Forefront

By Sherri Kolade

What do fine dining and the criminal justice system have to do with each other?

Chef Shanel Dewalt

“I want to open that experience to everyone! Imagine if you took your idea of what Brunch means to you and elevated it times 20! The attention to detail in the experience itself is what makes Brunch After Dark so special.” Dewalt said.

“I wanted to create private experiences for those that want to have control of the guest list. It’s the perfect way to host celebrations, intimate corporate dinner parties, couple’s date nights, and so much more.” Dewalt said.

In April, she is launching private Brunch After Dark Experiences, where you can have your own experience with you and your guests. Your Brunch After Dark Experience will have a custom menu, bottomless seasonal mimosas, brunch-inspired libations, a curated playlist, icebreakers, and more!

To get an invite to B.A.D or learn more about how to book your own follow Dewalt on Instagram @shanel_dewalt

A whole lot when you mix a documentary with an exclusive dinner in Detroit on tap next month.

The feature-length documentary, Coldwater Kitchen, is about a dedicated chef’s fine-dining culinary training program inside a Michigan prison, Lakeland Correctional Facility in Coldwater, about two hours from Detroit.

During a ‘Coldwater Kitchen’ Dinner & Movie with Freep Film Festival Chef Jimmy Lee Hill event, attendees can dine and enjoy the show created by Brian Kaufman, described as a timely film that comes as the national dialogue about the criminal justice system, which affects one in three Americans, has started to change, shifting from punishment to rehabilitation and into a space where there may be uncommon bipartisan support for improvements.

Hill, executive chef and instructor at Lakeland told the Michigan Chronicle that food has always been a part of his life, and it is the central force to his decades-long work.

For nearly 30 years Hill, described as soft-spoken, has run the highly regarded culinary training program teaching incarcerated men eager for a second chance the value of both knife skills and life skills.

“I teach this class (because) I feel like I should do everything I can too, I guess, promote you know, the foodservice industry,” Hill said of his fine-dining culinary training program. “It kind of blows my mind, you know, and it makes them (the participants) really enthused about the class because they get to see food coming out of the dirt which you know. ... So I just tried to push the passion along that way by doing things to make the keep them interested in the program.”

Today the program is robust using in-