Some meals ask you to use a fork and knife. This one asks you to roll up your sleeves, crack a cold drink, and not worry about the butter running down your wrists. The best conversations happen over a table covered in shrimp shells, empty corn cobs, and people reaching for one more bite.
Join Chef Tony Vu of The Good Bowl for a Viet Cajun Low Country Boil—a feast inspired by the Gulf Coast, Southeast Asia, and the kind of meal where everyone gathers around the table and stays a little longer than they planned.
Piled high with shrimp, sausage, peak-season Michigan corn, potatoes, and all the fixings, everything is tossed in Chef Tony’s signature Viet Cajun butter: rich, garlicky, spicy, and packed with lemongrass, citrus, and Vietnamese soul. It’s the kind of food that comes with sticky fingers, extra napkins, and zero regrets.
Rounding out the feast are Southern-inspired sides, including fresh seasonal salads, warm cornbread, and a proper homemade cobbler. Working alongside Chef Tony and supported by the Michigan Hospitality Foundation, rising culinarians from the Michigan ProStart program will showcase their skills while serving up the flavors that complete the meal.
Set against the backdrop of beautiful West Grand Traverse Bay, this Slow Sunday lunch is a celebration of great food, hospitality, and the next generation of culinary talent.
Pull up an Adirondack, kick back by the water, and settle in for an afternoon of great food, cold drinks, and even better company. Some Sundays are simply too good to rush.
- Ticket includes all food and cash bar available with cocktails, beer and wine.
- Low Country Boil will be served on a communal table at 11:30am and again at 1pm.