The Flavor Profiles

Home
United States
Detroit, MI
The Flavor Profiles

We document the people, places, and practices behind what we cook and grow.

Through photography, essays, interviews, and seasonal recipes, The Flavor Profiles exists to celebrate flavor at its roots — and the culture, memory, and craft that shape it.

10/30/2026

Some things in my kitchen just make sense.

From a nice big sink to stainless steel prep stations, ovens that can handle just about anything, and fresh ingredients growing right outside, every part of my kitchen has a purpose.

After years of cooking, I know what works for me, and these are a few things I couldn't imagine my kitchen without!

What's one thing in your kitchen you couldn't live without?

10/29/2026

Still thinking about this incredible evening!

A few favorite moments from Uncork for a Cure. From the incredible food and w**e to the people who made it all happen, it was a beautiful reminder of what Detroit's culinary community can accomplish when we come together.

A huge thank you to for bringing everyone together in support of breast cancer research. Already looking forward to the next one!

Swipe through for a little recap of the evening, and stay tuned for my upcoming article on theflavorprofiles.com, where I’ll be sharing more about this special event!

10/23/2026

Good food, great w**e, and an even greater cause. 🍷

Uncork for a Cure by brought together some incredible culinary talent, exceptional w**es, and a community passionate about supporting breast cancer research.

I caught up with Sean from to talk about the w**es generously donated and poured throughout the evening, and how those contributions helped support such an important cause.

We also spotted some familiar faces from and along the way!

It’s always special to see Detroit’s food and w**e community come together for something bigger than what’s on the table.

Cheers to great w**e, good company, and giving back!

10/21/2026

If there's one crop that really showed up for me this year, it's the peppers!

And the best part? Their work isn't done once they're picked.

As my hot peppers dry, they're getting ready for their next chapter. Once completely dried, they can be ground into powders, like cayenne pepper, to add a little heat to my cooking. Plus, hot peppers can come in handy as a natural pest deterrent in the garden.

From the garden to the spice cabinet, these peppers have earned their spot in next year's lineup!

Head to the link in my bio for more from the garden.

10/20/2026

The garden is winding down, and the cold-weather veggies are having their moment.

The leafy greens are loving these chilly temperatures, but as for the zucchini and squash? I think we've seen enough of each other for a while.

Every season teaches me a little more about what works, what doesn't, and what deserves another chance. We'll see who makes the cut for next year's garden!

Head over to theflavorprofiles.com for more stories from the garden!

10/15/2026

Some of Detroit’s best chefs, incredible food and w**e, and one very important cause.

Tomorrow, Friday October 16th, the 11th annual Uncork for a Cure brings together some of Metro Detroit’s most celebrated chefs and restaurants, including a few familiar faces from our On the Line series: , , and .

Each chef’s dish will be paired with a w**e hand-selected by Master Sommelier Madeline Triffon, making for an evening that celebrates Detroit’s culinary talent while supporting something much bigger.

Hosted by Uncork for a Cure raises funds for breast cancer research and patient assistance, with a special focus on invasive lobular carcinoma, a form of breast cancer that has historically been underfunded in research.

Great food tastes even better when it brings people together for a cause worth supporting.

Visit uncorkforacure.org for tickets and event details.

10/09/2026

The garden is ready for bed.

After months of watering, pruning, harvesting, and problem solving, fall brings a different kind of work. I’m pulling what’s no longer producing, making room for a few cool-weather crops, preserving what I can, and slowly closing down each bed.

There are still herbs to pick, peppers to preserve, and a few things happily growing in the cooler weather. But I’m also learning to appreciate the empty spaces and everything this season taught me.

Read the final garden update of the season, Put It to Bed, at TheFlavorProfiles.com.

09/30/2026

Talking with Paul Fradeneck (Paul Fradeneck), General Manager of Selden Standard, was a true pleasure.

Throughout our time together, one thing became clear: Paul genuinely cares about making people feel taken care of. He anticipates what you need, follows through completely, and pays attention to the details because he truly wants every guest to have a great experience.

It’s hospitality held to the highest standard, and something you can feel throughout Selden Standard.

As we wrap up this On the Line series, I’m excited to see Paul bring that same passion for hospitality into his next chapter at Agnes Restaurant & Bar.

Read the full story in the link in our bio.

09/29/2026

Detroit, remember this name: Agnes.

After years spent learning what makes a restaurant work, Paul Fradeneck is taking the lessons, instincts, and approach to hospitality he’s built along the way and bringing them into a restaurant of his own.

From anticipating what guests need to setting his team up for success, everything we’ve learned about Paul throughout our time at Selden Standard offers a little preview of what’s to come.

Next stop: Agnes in Detroit’s East Village. We’ll be watching.

Read Michelle’s full On the Line story with Paul at TheFlavorProfiles.com.

09/28/2026

In hospitality, some things are a layup.

Paul Fradeneck remembers Michelle’s drink order, and that’s no accident. Remembering what a guest likes, recognizing them when they walk through the door, and getting their usual started before they even have to ask is all part of the magic.

It’s a skill built by paying attention, remembering the details, and anticipating what someone needs before they need it.

Because if Paul already knows what you’re going to order, why wait for you to ask?

Read Michelle’s full On the Line story with Paul and Selden Standard. Link in bio.

Address

1426 Bagley Street
Detroit, MI
48216

Website

http://theflavorprofiles.com/

Alerts

Be the first to know and let us send you an email when The Flavor Profiles posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.