Venture

08/21/2025

SAGINAW HARVEST TABLE 2025 is one month away! Chef Dietrich can’t wait to cook for this soon sold-out, best night of the year for diners and chefs! Here’s your invite! And please and thank you for supporting boundary-pushing, independent, local chefs here to make your world delicious!

08/13/2025

whipped honey butter, honey drizzle, flaky sea salt

08/09/2025

Chef Dietrich sourcing local from Travis Tullio of Rolling Ridge Farms! AdVenture with us

08/02/2025

Venture Culinary is beyond honored to participate again at Saginaw Harvest Table. Attend to see what Chef Dietrich will cook up for one of the region’s best events all year. Don’t miss out! Proceeds benefit Major Chords For Minors.

Get ready for a feast at Saginaw Harvest Table 2025 - a celebration of food and community!

08/01/2025

We’re back after a week of eating up education, devouring inspiration, and dreaming up dishes to keep pushing culinary boundaries for your delight. Let us cook for you — adVenture with us!

07/23/2025

recent fundraiser ... a moving, moveable feast of 15 thrilling courses, inspired by the environments in which they were eaten, ingredients foraged along the trail - message us to Venture on.

04/16/2025

We've ventured through a very busy spring so far, from 20 course private menu experiences to serving +600 at Taste of Frankenmuth and much more. We’re ready to schedule our next culinary experience with you! What are YOU hungry for? For everything from simple drop-offs to easy catered events or immersive edible experiences, just add Venture for adventure! Message us or reach out at 989.245.0806

04/09/2025

This is your chance to win a Venture dinner by Chef Dietrich Bronner and support the food pantry!

03/11/2025

Announcing Chef Dietrich’s dishes for this Thursday’s 2025 Great Taste of Frankenmuth: Popcorn Soup and Passionfruit Cheesecake Ice Cream! Experience these craveable creations 5-8pm this Thursday and say hi to special guest helper (Chef D’s mom) Lorene Bronner! Enjoy the tastes of town as you visit both Zehnder's (where we will be in The Main Room) and Bavarian Inn. Get your tickets from a Rotarian or at the door!

03/09/2025

Venture to our booth at the 2025 Great Taste of Frankenmuth this Thursday at Zehnder's of Frankenmuth! Chef Dietrich Bronner will present two scratch-made dishes with a special guest to help serve! Come see us, grab a brochure & discuss possibilities for catering your next special event! For adventure, add Venture!

01/24/2025

Venture Culinary is excited to announce our next "hot ticket" auction dinner item up for your bidding at the upcoming St. Lorenz Lutheran Church & School Auction on Saturday, February 8 at Frankenmuth Bavarian Inn Lodge (https://www.facebook.com/share/1DdZ5qVVMY/).

"Experience an extraordinary multiple course, interactive dinner by Venture Culinary Chefs/Owners Dietrich Bronner and Lance Buchinger. Whether themed to suit your desire or as a chef’s tasting (10+ courses) menu, up to twelve guests will experience innovative cuisine like never before. The extent of this culinary adventure is commensurate with the winning bid’s amount. Date and location to be mutually agreed upon."

If you saw our recent post (menu below), this is what we're talking about! Some behind the scenes shots of our last event and the menu:

welcome berry briezza & rosemary pear martini, walnut oil

bread, soup & salad
rainbow gazpacho / red orange yellow green blue purple, aleppo toast
death by celery / mash, chip, salad, vinaigrette, salt, leaf
death by licorice / fennel salad, bread & jam, pistachio, licorice salt, 5-spice chocolate

melon tomato shrimp aguachile / red & green, lime

spruce & smoke surf & turf / salmon, orange flower crème fraiche, jasmine blossomed wild rice, flank steak, spruce & fig molé, lemon pepper broccoli, corn cake, double smoked bourbon bacon

fast food / raspberry lemon tea & cucumber lavender sorbet

d.i.y. octo / charred, gigante textures, carrot, asparagus, garnish

sweet dumplins
‘choke, pickled mustard, chioggia, dried sumac yogurt, vanilla salt
murca cured scallop, milk crumble, caviar (v), radish
tableside yam gnocchi, red pepper, molasses

hunks n honey
tête de moine / keane’s wee bee farms wildflower, hemlock
12 month mimolette / clover
truffle brie / french wildflower
ice cider withersbrook blue / helen’s honey
kaltbach cave aged grueyere / corsican blossom
essexville wildflower comb

pearsnip soup / double roasted, gingerbread coulis, calvados gel, brandied pears, fun

peas & carrots / abc cake, pea

industry / passionfruit, honey, pepper, lime, mint, hibiscus

yule log & foraged forest ice creams / mojito sponge, passionfruit curd, ruby chocolate, meringue, perfume, ice creams of
passionfruit vanilla bean
autumn olive blossom, berry coulis, and bacon
sweet fern, wildflower honey, licorice salt

01/16/2025

Congratulations to Venture (and Zehnder's of Frankenmuth) Chef Lance Buchinger, American Culinary Federation - Flint-Saginaw Valley Chapter Chef of the Year!