Behind the Apron with Amanda Shaune
Featuring Chef Josh Stockton
of Gold Cash Gold
Executive Chef Josh Stockton’s rustic farm-style cooking is an assault on diners’ senses. Before returning to Detroit, Chef Stockton displayed his culinary skills atDaniel Boulud Brasserie, Blackberry Farm, and Allegro at the Wynn. He is now showing off his expertise and talent at Corktown’s Gold Cash Cold, which sits inside of a beautifully renovated former Pawn Shop. The new look pays tribute to the building’s origins while at the same time offering an eclectic feel. Unique art dons the walls and floor. Stained glass windows offer a glimpse of old Corktown. This, however, is the new Corktown. And it tastes so good!
I met with the Corktown chef for dinner at Gold Cash Gold. I ordered their newscallop Panzanella dish. He ordered a coffee. Chef Stockton was dressed in jeans, a white t-shirt, and the signature blue jean CGC apron. Appearance wise, Stockton likes to keep things simple. His menu, on the other hand, is anything but. The relaxed atmosphere is a welcome reprieve from chaotic downtown Detroit. The cocktails are inspired, and the service is impeccable. They recently added slushy machines for all you boozy slushy enthusiast!
Q. What made you decide to come back to Detroit?
Random chance I guess. I was not looking to come back, but my friend Allyson had sent me an article that the group behind Slow’s was looking to open a restaurant. On a whim, I sent them my resume and everything sort of happened from there. I did some research about what was going on in Detroit, and it looked like it might be an interesting time to come back.
Q. What makes Gold Cash Gold unique?
Our approach to using everything and a lot of old school techniques is what makes us unique. We do everything from pickling, fermenting, preserving, and whole animal butchery. We do everything seasonally, and I try to use everything that the farmers grow. I believe in using everything that is in season. We do a lot of preserving and pickling during spring, summer, and fall so we can use them during winter.
Q. What is your favorite thing to make in your own kitchen?
I like to make my pork and green chili stew. It is one of my favorite things to make.
Q. What ingredients do you like to use that sets your food apart?
I like to use citrus and fresh whole herbs. I think it helps lighten up the food. It makes it brighter and less heavy.
Q. What would be your “last request” dish?
I would want fresh rustic sourdough bread, a huge platter of cheese, and charcuterie.
Q. Is there another chef that you most admire?
David McMillan and Frederic Morin of Joe Beef in Montreal. I love their approach to food. Their overall attitude and what they serve there. I think they are two people who cook because they love it. It is not about trying to be refined or overly fancy. They are just making food that other people want to eat.
Q. What brings you joy?
I love cooking with my dad and my brother. I enjoy smoking a whole pig and cooking around a fire. I have always loved cooking for people when it is not being put on display. I enjoy cooking with people I care about for people I care about.
Q. What cookbooks are on your shelf?
“The Art of Living” by Joe Beef. Also, “Pigs and Whiskey,” “Pok Pok,” “The Third Plate,” and “Cooking By Hand.”
Q. What is your best tip for a home cook?
Do not be afraid to try new things and fail. Do not be afraid to salt. Bland food is not fun to eat.
Q. Where did your inspiration come from to become a chef?
My dad was a chef so I grew up working in kitchens. It was something I always enjoyed doing.
Gold Cash Gold recently released two types of hot sauces. One is a pepper sauce, which is a spicier and chunkier sauce. The hot sauce is a Tabasco style. The sauces pair well with most of their featured dinner items. The restaurant will soon start selling a number of items that they serve in the restaurant such as their sourdough bread. You will also be able to purchase various pickles, preserves, and fermented items that will be sold in a market area at the front of the restaurant.