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From Daniel Boulud to Food Truck

Posted By Jeff Hoyt On October 12, 2010 @ 3:11 pm In Detroit,Dining,Food,Jeff Hoyt | No Comments

Tacos from chef Wesley Holton's food truck, Jacques Tacos, in Detroit, MI

Tacos from chef Wesley Holton's food truck, Jacques Tacos, in Detroit, MI

by Jeff Hoyt

Wesley Holton worked in Daniel Boulud’s kitchens in New York City and Palm Beach, Florida, before becoming executive chef at the Daniel Boulud Brasserie in the famed Wynn Las Vegas hotel. But since that high-end French restaurant closed earlier this year, Holton has a new gig: making tacos in Detroit’s first food truck!

And while the Daniel Boulud Brasserie offered caviar, $43 steak au poivre, and a $32 hamburger with foie gras and short ribs, Holton’s new menu offers short ribs in a $2.50 taco, served with warm corn tortillas, fresh black bean & corn salsa queso fresco, and sauce vért. Other ‘high-end’ items include little piggy slow-roasted pork tacos and marinated avocado tacos at $2.50 apiece.
Says the chef/owner on his website, www.jacquestacos.com, “Being an executive chef in Las Vegas opened my eyes to working for myself, ‘The American Dream.’ I wanted to get back to my roots and foster a smaller scale, boutique-style, intimate relationship with my clientele. I am truly excited to come back home to Michigan.”

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