Table 5 – Second Annual Tomato Dinner

One of our favorite new traditions is the Annual Tomato Dinner at Table 5.

Heirloom Tomato Crostini

Butter Poached Lobster Tail

Now in its second year, and a first under the guidance of Chef Maddie Grupa, this beloved event continues to celebrate one of summer’s greatest ingredients with creativity, warmth, and community.

The tomatoes for the evening came from Scott Welcer of Welcer Farms, whose harvest supplies not only Table 5 but many beloved Detroit restaurants. Hearing Scott share stories from his fields and his collaborations with local chefs added a richness that extended beyond the plate a reminder of the deep and essential connection between farmer, chef, and diner.

Salad Course

This year began with a clever twist: the “Salad Course” arrived not on a plate but in a glass. Crafted by Carley Bologna of Cocktails with Carley, the caprese-inspired cocktail was playful, refreshing, and something we’d happily sip all summer long.

From there, the courses unfolded beautifully:

• First Course: Heirloom Tomato Crostini

• Second Course: Prawn and Tomato

• Third Course: Pan Seared Quail

• Fourth Course: Butter Poached Lobster Tail

• Fifth Course: Tomato and Peach

  
  

Prawn and Tomato

Two dishes stood out as our absolute favorites this year the Heirloom Tomato Crostini and the Butter Poached Lobster Tail, both explosions of flavor that captured the essence of summer.

Tomato and Peach

Seats for this dinner are always limited, and many of the “season ticket holders” return year after year. If you ever see this event announced, don’t hesitate jump at the chance. It’s one of those special traditions that truly embodies the spirit of Michigan dining at its best.