The latest 2026 Cookbook entry, courtesy of Jamal Coull, 40 Under 40 honoree and Executive Chef of The Gallery & The Fresco at Detroit Athletic Club, was pasta of the month—and a chef’s table feature: CJ’s Carrot and Black Garlic Mafaldine.
“It originated from a chef’s table-style tasting experience led by our General Manager/CEO, Charles Johnson, where every course featured carrot in a different form,” notes Coull. “Our members connected with that tasting so strongly that they kept asking for the pasta to make it onto the menu, which is exactly what inspired me to refine it into a fully composed dish.”
Club + Resort Chef (C+RC): Tell us about the inspiration for this dish and the circumstances surrounding the chef’s table.
Jamal Coull (JC): The dish was inspired by a special chef’s table tasting built entirely around the theme of “A Celebration of Carrot.” [Detroit Athletic Club General Manager/CEO] Charles Johnson wanted me to create multiple courses where carrot was expressed in different techniques and textures getting progressive with each course.
Our versions on how this came to be are different, but I chose to take this as a challenge and put my creativity to the test. One of the dishes was a carrot-based pasta, and the response from the members was immediate—every time they saw me afterward, they asked when that pasta was coming to the menu. Their excitement pushed me to take that original tasting concept and refine it into something elevated, seasonal, and expressive of both comfort and technique.
C+RC: What was R&D like? What were the biggest challenges?
JC: R&D became a playful exercise in seeing how far I could push one ingredient. I experimented with carrot juice, dehydrated carrot powder, and even the pulp from juicing to build flavor directly into the dough. The challenge was achieving balance: getting the carrot’s natural sweetness to play well with the richness of the braised short rib and the deep umami of black garlic. Testing different hydrations, drying times, and pasta thicknesses was key to locking in the color, aroma, and texture without losing structural integrity.
C+RC: describe the flavors and presentation. What makes this a successful dish?
JC: The flavors strike a balance between earthy, sweet, and savory. The Mafaldine carries a subtly sweet, aromatic carrot profile, reinforced by the black garlic’s depth and the short rib’s hearty richness. Crispy carrot threads bring a final contrast of texture, and aged pecorino rounds everything out with sharpness and salinity.
The presentation is classic yet modern—long ruffled ribbons of orange pasta layered with ragù, crowned with a delicate carrot garnish that signals the dish’s theme at first glance. It’s successful because it feels both comforting and unexpected, and the technique reads clearly in every bite.
C+RC: What do you believe makes for a successful chef’s table experience?
JC: A great chef’s table balances storytelling, technique, and intimacy. Guests want to feel like they’re getting a glimpse into the creative process—not just eating a dish, but understanding what inspired it, what challenges came with it, and why it tastes the way it does.
Successful chef’s tables have a clear theme, thoughtful pacing, layered flavors, and interactive moments that create connection between the kitchen and the guests. When diners walk away feeling like they’ve experienced something unique, intentional, and personal, that’s when you know it worked.
