On Saturday, March 21st the Confrérie de la Chaîne des Rôtisseurs will be hosting the Midwest Jeunes Commis Rôtisseurs Culinary Competition at Schoolcraft College. Schoolcraft College has very respected and internationally acclaimed one-year certificate programs in Culinary Arts, Culinary Baking and Pastry Arts, and Culinary Management. There is also an on-campus student-operated restaurant called The American Harvest (students work under the direction of award-winning Certified Master Chef Dan Hugelier), and many of their Chef instructors and students have won national and international competitions.
Students of the Culinary School as well as other area amateur chefs will be competing in this year's Midwest Young Chef's Culinary Competition, hosted by the Chaîne des Rôtisseurs. The Confrérie de la Chaîne des Rôtisseurs is an international gastronomic organization with roots dating back to 1248. They welcome both the industry professional and the amateur foodie into their fold, and are opening this event to the public.
The competition will be held at the Culinary School which is inside the VisTa Tech Building at 18600 Haggerty Rd. in Livonia. Young chefs will be preparing their dishes from behind glass windows and those curious to see what goes on in such an intense kitchen competition are invited to watch. Afterwards, there will be an awards ceremony, induction, and banquet at the College beginning at 6:30PM. Again, this event is open to the public.
The competition will ensue as follows:
Each competitor is to receive an identical mystery basket, permitting them to compose a
three-course menu of their choice prepared for four (4) people, consisting of individual
plates for Appetizer, Main Course, and Dessert. After examining the mystery basket,
competitors shall have 30 minutes to write out a three course menu, and only after the 30
minutes has elapsed, be allowed to commence preparation at their designated kitchen
station. They then have 3 hours to prepare the items and must begin the presentation to the
Jury within their designated 30 minute window (10 minutes for each course, consecutively,
and strictly timed).
Each of the three courses will be judged independently by the following criterion:
Taste - Maximum 15 points
• Balance of four basic tastes.
• Maximum 15 points, awarded by tasting judges.
• Flavors must work in harmony; no over-powering flavors.
• Appropriately seasoned food.
• Avoid competing flavors on the plate.
• Accurately cooked food items.
• Hot foods must be served hot, and cold foods must be served cold.
Presentation - Maximum 5 points
• Maximum 5 points, awarded by tasting judges.
• Judges will be looking for visually appealing presentations that show creativity and
innovation. Each entry must show a proficiency of skills using; contrasting or
complementary colors, shapes, flavors, sizes and with a variety of mediums while
maintaining consistent portion sizes.
• The portion must be appropriate to the dish and to the standard rules of nutrition.
• Strong visual impact and harmony of colors.
• Meat and vegetable juices should not make a dish look unappetizing.
• Points will be deducted for vegetables that are not cut/turned uniformly.
• Plate arrangements should be practical yet appealing and should comply with the current
industry trends.
• Must use more than 50% of each mandatory food item.
• Deductions will be made for:
o Inconsistent portioning
o Disproportional sauce and garnishing to main piece
o Unappealing presentations
Originality - Maximum 10 points
• New creation of dishes and preparation of food.
• Maximum 10 points, awarded by tasting judges.
• Primarily based on the originality of the artistic work and the degree of difficulty and
effort.
(There is also a separate judging criterion used by the kitchen judge for technique.)
See for yourself what Michigan's up-and-coming young chefs are capable of in the kitchen! The Young Chef's Competition Awards Banquet is $95.00 per person to attend, and must be paid for in advance. You may make checks payable to:
Robert S. Levine
Bailliage du Michigan
761 Falmouth Drive
Bloomfield Hills, Michigan 48304
There will also be another Confrérie de la Chaîne des Rôtisseurs dinner at Iridescence on Friday, March 20th (the evening before the competition) at 7:30PM for a cost of $140.00 per person. This will be an 8-course degustation menu with accompanying wines appropriate to the tastings. Reservations must be made in advance, make checks payable to above.
Viva la Chaîne!
Thursday, March 5, 2009
Sunday, March 1, 2009
The Grinch Didn't Take THIS Roast Beast: Roast
I must admit, I'm a bit skeptical when it comes to "celebrity chef" restaurant ventures. I don't think Wolfgang Puck or Emeril Lagasse are among the finest chefs in the world (far from it), and any chef that will market himself to the point of having his own section in the frozen food aisle has, in my book, officially traded in his culinary knives for commerce instead. That's it. That's a wrap.
Michael Symon qualifies as a "celebrity chef" somewhat by accident. After winning the Food Network's Next Iron Chef competition in 2007, Symon's name has launched from the lips of Food & Wine devotees and travelers to Cleveland (where his first and second ventures, Lola and Lolita, garnered rave reviews and brought him into the culinary spotlight) to those of every casual Food Network foodie across America. Wonderful for him, and more wonderful still that with his newfound fame he opted to open a restaurant here in Detroit.
But. What inevitably seems to happen with these "celebrity chef" places is that the restaurant becomes more name than substance, and the other chefs in the kitchen don't always get their chance to shine and instead must continuously cook up whatever pre-designated menu items the "name" chef created. Not always, mind you, but often enough. The food then becomes second-rate, lacking in the creativity and imagination that perhaps lent that chef his celebritydom in the first place but has since fallen by the wayside, favoring consumerism over the art of consuming.
Michael Symon's Roast inside the Westin Book-Cadillac is dangerously close to crossing that line, though thankfully it hasn't quite done so yet.
Roast is heavily fashioned after Symon's self-professed "meat-centric" cooking methods. The menu reads "meat, meat, and more meat;" a vegetarian would have a difficult time finding a satisfactory meal here, though one should know to expect that when entering an establishment called simply "Roast."
The starter menu offers a variety of different meat meat and more meat options, including some uncommon ones such as Crispy Chicken Livers and a Charcuterie for two (a selection of preserved meats which can include sausages, salt-cured meats, confit and pâté). The Roasted Marrow with sea salt, oregano, capers and chilies is another stand-out on this starter menu, and may be worth a trip back simply for that. One of my dining companions ordered the Crispy Fresh Bacon, served with pickled tomato, almond, and haloumi. This is real bacon, not the store-bought sizzle strips Americans are accustomed to. The large round medallions of bacon we were served were most likely cut from the back (what Americans would refer to as "Irish bacon") instead of the underbelly, which is where the more common "streaky bacon" is cut from. Two of the medallions were meaty and tasted more like pork meat than salt-cured bacon; the last medallion was really just a small slab of pork fat and made the stomach of my die-hard bacon-loving friend turn a bit. I understand that the fat gives it the flavor, but it still isn't pretty to look at (or pop a whole wad of into your mouth, for that matter).
Roast has a small selection of soups and salads (most with meat) to choose from, and I opted for the day's soup special, a Spicy Tomato Soup with crisped bacon and blue cheese crostini. Points for presentation on this one: much as a fine dining establishment will present you with your lobster bisque by setting down a large bowl with nothing but lump lobster meat and perhaps a garnish in it, then having a waiter with a small soup pot pour your bisque artfully over the meat and into the bowl, so was my soup presented as a bowl with only crostini and crisp bits of bacon and poured from a small pot in one sweeping motion of the arm. The soup was really quite delicious--with almost the consistency of a puree and a brilliant tobascco-orange color, the flavor itself was hearty with a pleasant spiciness, and the salty, crunchy bits of bacon and powerfully tangy blue cheese crostini were perfect contrasts.
Choosing an entree was no small task with items like Braised Lamb Shank, Wild Boar Rack, and Duck Cassoulet. Ultimately, I opted for the Roasted Beast of the Day--in other words, a chunk off of whatever animal should happen to be turning in the prominently-placed spit visibly displayed for the whole dining room (again, this really isn't a place for vegetarians). Mine was Suckling Pig served with their house-made green salsa verde, and it was as soft as butter. Tender, juicy, flavorful, and quite literally melt-in-your-mouth, this little piggy went "Eeee! Eeee! Eeee!" all the way into my belly. There's just nothing quite like meat from a spit. (The crispy skin served atop the pile of pulled pork was a bit much for me--very greasy. Luckily it was really nothing more than a meat garnish.)
My companions weren't quite so fortunate. One decided that the Roast Burger sounded good, made with bacon, cheddar, and fried egg on an English muffin. I've had fried egg on a burger before. I was in a very traditional Dublin pub and was completely not expecting it though was too hungry to turn away from it. It was one of the most disgusting dining experiences I've ever had--the yolk running all over the burger, etc. One look at his burger brought back that unpleasant memory, and my sympathies went to my friend who braved it anyway. His large metal cone of Rosemary Fries, extremely thin shoe-string cut (my favorite, and the only way fries should ever be) and aromatic with rosemary, were very tasty, though the house-made ketchup tasted strangely like Taco Bell sauce. The presentation was also clever, modeled after the paper cones pommes frites are served in all over Europe.
The other friend opted for the Prime Rib special with a side of asparagus. The asparagus was steamed, nothing more...no shaved almonds or parmesan, no butter or garlic or olive oil, nothing...just steamed. I wonder, is this a trend now? It used to be a side of asparagus always had some kind of additional flavor to it, even it if was just sea salt and ground pepper. If this is the new steakhouse trend, consider me disappointed. Especially when the asparagus is overcooked and limp to boot. As for the Prime Rib, for a restaurant that touts the fact that all of its meat is "hand-chosen and naturally raised...dry aged for a minimum of 21 days and finished with sea salt and oregano," this cut was particularly bland. Though cooked to the appropriate temperature as ordered, the beef itself had no real flavor, was neither tough nor tender, and was just kind of...a big slab of beef. All the flavor was in the charred crust, and that's only good if you like char flavor.
The dessert offerings were small but tempting. The crème brûlée of the day was Tahitian Vanilla (good, but common) and the special sorbet flavor was Mango (YUM). Other desserts included a "Mocha Parfait" made with flourless chocolate cake and citrus caramel sauce, as well as Warm Cinnamon Donuts served with a cider reduction, apple compote, and sour cream. The Michigan Tart Cherry Almond Crisp with sherry ice cream sounded equally as decadent, but it was the "Beer & Pretzels" I ultimately opted for, made with Guinness ice cream, chocolate-covered pretzels, and caramel. Again, Roast wins with presentation but not necessarily with flavor. Served in a pint glass and looking like a parfait, the ice cream itself was very mild with only the faintest hint of Guiness flavor, and the clearly store-bought chocoalte-covered pretzels were too severe a contrast to the mild, creamy ice cream. The pretzels themselves were approaching staleness and the chocolate coating already too old to serve, beginning to turn white and losing its flavor (called "blooming," when the cocoa butter fat rises to the surface and turns the chocolate white, which happens when chocolate is stored in warm temperatures and also when the chocolate is just simply old). Every bite of slighty stale, overly-salty pretzel overwhelmed the ice cream's flavor...and honestly, I've had better Guinness ice cream in Ben & Jerry's short-lived "Black & Tan" flavor. A great concept that unfortunately fell (far) short.
However...Roast does also offer an Artisanal Cheese Plate (choose 3 or 5 cheeses) on the dessert menu, which is more than enough reason for me to come back and try again.
Overall, the food was quite good with a few easily corrected missteps. The décor is absolute understated luxury--the whole dining room and bar is adorned in warm chocolate browns and tapues, with plush leather accents, a very simple ceramic tile around the bar, and very modern recessed lighting which creates golden pools of illuminating light overhead. It is at once modern and classic, posh and inviting. Service was attentive, though server skills were spotty--some seemed very comfortable in a fine dining atmosphere, while others were perhaps a bit too casual for the setting, lacking the decorum for a place which presents itself with this much panache.
I've held off on discussing the wine list, and with reason. While the restaurant itself succeeded in at the very least challenging my pre-conceived bias against such a "celebrity chef" establishment, the wine list in all ways confirmed it. This is exactly the kind of wine list I would expect to find in some over-inflated "celebrity" chef's restaurant which is all pomp and no substance, catering strictly to expense rather than taste. It's got 3 of the Big French 5 (Lafite, Mouton and Margaux), as well as high-priced California reds such as Axios, Caymus, and Quintessa. These wines, much like my pre-conceived bia against celebrity chef ventures, are all name and little more. (Which isn't to say they aren't great wines; some are. There are equally great wines from Spain and South America for 1/10 of the price.) While you'll be hard-pressed to find a quality selection under $80.00, there are plenty in the $200.00+ range. A wine list like this tends to point towards amateurish notions of "fine wine;" a wine doesn't have to be expensive in order to be phenomenal, and even clientele who can afford a $420.00 French Bordeaux can still appreciate a $40.00 Spanish Tempranillo--and a good sommelier would well-represent all those tastes, instead of discouraging people with more "economic" tastes from the over-priced, over-hyped wine list. Also, this list features a lot of lesser-known labels...which can really go either way, and is sometimes a great mark of experimentation and innovation. The verdict is still out here.
The wines by the glass list is pretty sparse, though I definitely recommend the Four Vines Old Vine Zinfandel--spicey, peppery and jammy. Great with the many, many meats found on the menu. And again, presentation is top-notch--my glass of wine was brought out in a small decanter and poured into my wine glass (which also happened to be the proper shape for a Zin), allowing the young wine to aerate before ever hitting my tongue. Again, bravo here.
I will say that Roast offers a fairly sizable list of Michigan-made beers on tap and by the bottle, which is always refreshing to see (and not the usual Ghetto Blaster from Motor City Brewing Works, either). Their specialty cocktails and martinis are also impressive; the Espresso Martini (made with Stoli Vanil, Patron Cafe XO, Tia Maria, and espresso) tastes just like your favorite morning pick-me-up. The ultra-chic (yet comfortable) bar also provides a casual-yet-classy atmosphere for patrons to imbibe, and offers a welcome respite from the overly trendy and the shabby chic which dominates the area.
Roast is full of hits and misses. Hits: a thoughtful if meat-centric menu which showcases the chef's specialities that is moderately priced and overall savory. Flawless atmosphere. Attentive service. Consistent excellence in presentation. Misses: too often it buys into its own snobbish appeal when it doesn't really need to (and really, the place isn't even all that snobby--haute cuisine this is not), particularly with the wine list. Also, some dishes need work. But overall I was pleased with this experience and with the restaurant in general; despite some missteps I think the concept is great and is executed fairly well, and while I recognize that not all dishes can be winners, I would expect that the wine list could be more accommodating to a wider range of tastes. I do think Symon has succeeded in creating a dining establishment that is innovative without being elitist, and after some fine-tuning I think it could be one of the best restaurants in metro Detroit. Time will tell there, but in the meantime, I am thankful this particular celebrity chef decided to take a chance in Detroit.
Michael Symon qualifies as a "celebrity chef" somewhat by accident. After winning the Food Network's Next Iron Chef competition in 2007, Symon's name has launched from the lips of Food & Wine devotees and travelers to Cleveland (where his first and second ventures, Lola and Lolita, garnered rave reviews and brought him into the culinary spotlight) to those of every casual Food Network foodie across America. Wonderful for him, and more wonderful still that with his newfound fame he opted to open a restaurant here in Detroit.
But. What inevitably seems to happen with these "celebrity chef" places is that the restaurant becomes more name than substance, and the other chefs in the kitchen don't always get their chance to shine and instead must continuously cook up whatever pre-designated menu items the "name" chef created. Not always, mind you, but often enough. The food then becomes second-rate, lacking in the creativity and imagination that perhaps lent that chef his celebritydom in the first place but has since fallen by the wayside, favoring consumerism over the art of consuming.
Michael Symon's Roast inside the Westin Book-Cadillac is dangerously close to crossing that line, though thankfully it hasn't quite done so yet.
Roast is heavily fashioned after Symon's self-professed "meat-centric" cooking methods. The menu reads "meat, meat, and more meat;" a vegetarian would have a difficult time finding a satisfactory meal here, though one should know to expect that when entering an establishment called simply "Roast."
The starter menu offers a variety of different meat meat and more meat options, including some uncommon ones such as Crispy Chicken Livers and a Charcuterie for two (a selection of preserved meats which can include sausages, salt-cured meats, confit and pâté). The Roasted Marrow with sea salt, oregano, capers and chilies is another stand-out on this starter menu, and may be worth a trip back simply for that. One of my dining companions ordered the Crispy Fresh Bacon, served with pickled tomato, almond, and haloumi. This is real bacon, not the store-bought sizzle strips Americans are accustomed to. The large round medallions of bacon we were served were most likely cut from the back (what Americans would refer to as "Irish bacon") instead of the underbelly, which is where the more common "streaky bacon" is cut from. Two of the medallions were meaty and tasted more like pork meat than salt-cured bacon; the last medallion was really just a small slab of pork fat and made the stomach of my die-hard bacon-loving friend turn a bit. I understand that the fat gives it the flavor, but it still isn't pretty to look at (or pop a whole wad of into your mouth, for that matter).
Roast has a small selection of soups and salads (most with meat) to choose from, and I opted for the day's soup special, a Spicy Tomato Soup with crisped bacon and blue cheese crostini. Points for presentation on this one: much as a fine dining establishment will present you with your lobster bisque by setting down a large bowl with nothing but lump lobster meat and perhaps a garnish in it, then having a waiter with a small soup pot pour your bisque artfully over the meat and into the bowl, so was my soup presented as a bowl with only crostini and crisp bits of bacon and poured from a small pot in one sweeping motion of the arm. The soup was really quite delicious--with almost the consistency of a puree and a brilliant tobascco-orange color, the flavor itself was hearty with a pleasant spiciness, and the salty, crunchy bits of bacon and powerfully tangy blue cheese crostini were perfect contrasts.
Choosing an entree was no small task with items like Braised Lamb Shank, Wild Boar Rack, and Duck Cassoulet. Ultimately, I opted for the Roasted Beast of the Day--in other words, a chunk off of whatever animal should happen to be turning in the prominently-placed spit visibly displayed for the whole dining room (again, this really isn't a place for vegetarians). Mine was Suckling Pig served with their house-made green salsa verde, and it was as soft as butter. Tender, juicy, flavorful, and quite literally melt-in-your-mouth, this little piggy went "Eeee! Eeee! Eeee!" all the way into my belly. There's just nothing quite like meat from a spit. (The crispy skin served atop the pile of pulled pork was a bit much for me--very greasy. Luckily it was really nothing more than a meat garnish.)
My companions weren't quite so fortunate. One decided that the Roast Burger sounded good, made with bacon, cheddar, and fried egg on an English muffin. I've had fried egg on a burger before. I was in a very traditional Dublin pub and was completely not expecting it though was too hungry to turn away from it. It was one of the most disgusting dining experiences I've ever had--the yolk running all over the burger, etc. One look at his burger brought back that unpleasant memory, and my sympathies went to my friend who braved it anyway. His large metal cone of Rosemary Fries, extremely thin shoe-string cut (my favorite, and the only way fries should ever be) and aromatic with rosemary, were very tasty, though the house-made ketchup tasted strangely like Taco Bell sauce. The presentation was also clever, modeled after the paper cones pommes frites are served in all over Europe.
The other friend opted for the Prime Rib special with a side of asparagus. The asparagus was steamed, nothing more...no shaved almonds or parmesan, no butter or garlic or olive oil, nothing...just steamed. I wonder, is this a trend now? It used to be a side of asparagus always had some kind of additional flavor to it, even it if was just sea salt and ground pepper. If this is the new steakhouse trend, consider me disappointed. Especially when the asparagus is overcooked and limp to boot. As for the Prime Rib, for a restaurant that touts the fact that all of its meat is "hand-chosen and naturally raised...dry aged for a minimum of 21 days and finished with sea salt and oregano," this cut was particularly bland. Though cooked to the appropriate temperature as ordered, the beef itself had no real flavor, was neither tough nor tender, and was just kind of...a big slab of beef. All the flavor was in the charred crust, and that's only good if you like char flavor.
The dessert offerings were small but tempting. The crème brûlée of the day was Tahitian Vanilla (good, but common) and the special sorbet flavor was Mango (YUM). Other desserts included a "Mocha Parfait" made with flourless chocolate cake and citrus caramel sauce, as well as Warm Cinnamon Donuts served with a cider reduction, apple compote, and sour cream. The Michigan Tart Cherry Almond Crisp with sherry ice cream sounded equally as decadent, but it was the "Beer & Pretzels" I ultimately opted for, made with Guinness ice cream, chocolate-covered pretzels, and caramel. Again, Roast wins with presentation but not necessarily with flavor. Served in a pint glass and looking like a parfait, the ice cream itself was very mild with only the faintest hint of Guiness flavor, and the clearly store-bought chocoalte-covered pretzels were too severe a contrast to the mild, creamy ice cream. The pretzels themselves were approaching staleness and the chocolate coating already too old to serve, beginning to turn white and losing its flavor (called "blooming," when the cocoa butter fat rises to the surface and turns the chocolate white, which happens when chocolate is stored in warm temperatures and also when the chocolate is just simply old). Every bite of slighty stale, overly-salty pretzel overwhelmed the ice cream's flavor...and honestly, I've had better Guinness ice cream in Ben & Jerry's short-lived "Black & Tan" flavor. A great concept that unfortunately fell (far) short.
However...Roast does also offer an Artisanal Cheese Plate (choose 3 or 5 cheeses) on the dessert menu, which is more than enough reason for me to come back and try again.
Overall, the food was quite good with a few easily corrected missteps. The décor is absolute understated luxury--the whole dining room and bar is adorned in warm chocolate browns and tapues, with plush leather accents, a very simple ceramic tile around the bar, and very modern recessed lighting which creates golden pools of illuminating light overhead. It is at once modern and classic, posh and inviting. Service was attentive, though server skills were spotty--some seemed very comfortable in a fine dining atmosphere, while others were perhaps a bit too casual for the setting, lacking the decorum for a place which presents itself with this much panache.
I've held off on discussing the wine list, and with reason. While the restaurant itself succeeded in at the very least challenging my pre-conceived bias against such a "celebrity chef" establishment, the wine list in all ways confirmed it. This is exactly the kind of wine list I would expect to find in some over-inflated "celebrity" chef's restaurant which is all pomp and no substance, catering strictly to expense rather than taste. It's got 3 of the Big French 5 (Lafite, Mouton and Margaux), as well as high-priced California reds such as Axios, Caymus, and Quintessa. These wines, much like my pre-conceived bia against celebrity chef ventures, are all name and little more. (Which isn't to say they aren't great wines; some are. There are equally great wines from Spain and South America for 1/10 of the price.) While you'll be hard-pressed to find a quality selection under $80.00, there are plenty in the $200.00+ range. A wine list like this tends to point towards amateurish notions of "fine wine;" a wine doesn't have to be expensive in order to be phenomenal, and even clientele who can afford a $420.00 French Bordeaux can still appreciate a $40.00 Spanish Tempranillo--and a good sommelier would well-represent all those tastes, instead of discouraging people with more "economic" tastes from the over-priced, over-hyped wine list. Also, this list features a lot of lesser-known labels...which can really go either way, and is sometimes a great mark of experimentation and innovation. The verdict is still out here.
The wines by the glass list is pretty sparse, though I definitely recommend the Four Vines Old Vine Zinfandel--spicey, peppery and jammy. Great with the many, many meats found on the menu. And again, presentation is top-notch--my glass of wine was brought out in a small decanter and poured into my wine glass (which also happened to be the proper shape for a Zin), allowing the young wine to aerate before ever hitting my tongue. Again, bravo here.
I will say that Roast offers a fairly sizable list of Michigan-made beers on tap and by the bottle, which is always refreshing to see (and not the usual Ghetto Blaster from Motor City Brewing Works, either). Their specialty cocktails and martinis are also impressive; the Espresso Martini (made with Stoli Vanil, Patron Cafe XO, Tia Maria, and espresso) tastes just like your favorite morning pick-me-up. The ultra-chic (yet comfortable) bar also provides a casual-yet-classy atmosphere for patrons to imbibe, and offers a welcome respite from the overly trendy and the shabby chic which dominates the area.
Roast is full of hits and misses. Hits: a thoughtful if meat-centric menu which showcases the chef's specialities that is moderately priced and overall savory. Flawless atmosphere. Attentive service. Consistent excellence in presentation. Misses: too often it buys into its own snobbish appeal when it doesn't really need to (and really, the place isn't even all that snobby--haute cuisine this is not), particularly with the wine list. Also, some dishes need work. But overall I was pleased with this experience and with the restaurant in general; despite some missteps I think the concept is great and is executed fairly well, and while I recognize that not all dishes can be winners, I would expect that the wine list could be more accommodating to a wider range of tastes. I do think Symon has succeeded in creating a dining establishment that is innovative without being elitist, and after some fine-tuning I think it could be one of the best restaurants in metro Detroit. Time will tell there, but in the meantime, I am thankful this particular celebrity chef decided to take a chance in Detroit.
Thursday, February 26, 2009
A Craving for Guacamole and a Trip to Nino Salvaggio
Earlier this week I had a wicked craving for some guacamole. At the time I was in Troy, so I decided to swing by Nino Salvaggio International Marketplace to pick up the fixin's (fresher than they would be from a Meijer).
There are three different Nino Salvaggio locations in metro Detroit--Troy, St. Clair Shores, and Clinton Township. All offer the same fresh produce and quality meats and cheeses, as well as on-site bakeries and delis which offer fresh products made daily, without anything pre-packaged.
Nino Salvaggio takes the concepts of freshness and quality and applies it to all areas of their markets. Chefs trained in culinary institutes prepare the daily selection of 75 different entrees, sides, and salads made fresh and packed for you to take home, and the bakery offers an endless array of fresh-baked goods and pastries, as well as a selection of imported treats to satisfy a more cultured palate. There are 15-20 kinds of bread baked fresh daily. The glass pastry counter is filled with pretty mouses and tortes and fruit flan made from produce picked that day. You can also get whole cheesecakes from St. Clair Shores' Cheesecake Shoppe, voted the #1 cheesecake in metro Detroit and just one example of how Nino Salvaggio also promotes other locally-based businesses. There are also hundreds of varieties of imported olives, cured meats, and cheeses. Meats and cheeses are cut in-store by trained and certified cutters, and as for their cheese selection...well, how does 305 choices sound?
Meat cutters chop your meat the day you buy it and Nino's makes their own kabobs, sausages, and hamburger patties. If seafood is more your style, the market offers over 100 fresh seafood items flown in fresh 6 days a week and cut the same day it is put on display--this fish is fresh enough to make your own sushi without worry, and if you don't find the particular sea-faring item you're looking for, they encourage special orders. The grocery portion of the store boasts a tremendous selection of imported and exotic items (at fair prices) from a variety of different culinary traditions all around the world--but it's also practical enough for a person to do his casual shopping as well. Nino Salvaggio is also one of the largest purveyors of supremo coffee beans in the country, with their Master Blender producing 32 blends daily from plantations all over South America and Africa.
Nino Salvaggio takes the concepts of freshness and quality and applies it to all areas of their markets. Chefs trained in culinary institutes prepare the daily selection of 75 different entrees, sides, and salads made fresh and packed for you to take home, and the bakery offers an endless array of fresh-baked goods and pastries, as well as a selection of imported treats to satisfy a more cultured palate. There are 15-20 kinds of bread baked fresh daily. The glass pastry counter is filled with pretty mouses and tortes and fruit flan made from produce picked that day. You can also get whole cheesecakes from St. Clair Shores' Cheesecake Shoppe, voted the #1 cheesecake in metro Detroit and just one example of how Nino Salvaggio also promotes other locally-based businesses. There are also hundreds of varieties of imported olives, cured meats, and cheeses. Meats and cheeses are cut in-store by trained and certified cutters, and as for their cheese selection...well, how does 305 choices sound?
Meat cutters chop your meat the day you buy it and Nino's makes their own kabobs, sausages, and hamburger patties. If seafood is more your style, the market offers over 100 fresh seafood items flown in fresh 6 days a week and cut the same day it is put on display--this fish is fresh enough to make your own sushi without worry, and if you don't find the particular sea-faring item you're looking for, they encourage special orders. The grocery portion of the store boasts a tremendous selection of imported and exotic items (at fair prices) from a variety of different culinary traditions all around the world--but it's also practical enough for a person to do his casual shopping as well. Nino Salvaggio is also one of the largest purveyors of supremo coffee beans in the country, with their Master Blender producing 32 blends daily from plantations all over South America and Africa.
The wine selection is enormous, daunting even. With over 3,000 labels in can be difficult to sift through, and due to space issues the wines are only loosely organized by region and style. And while they do offer a wide variety of mid-range labels, their pricing is still on the average to high side. I did find some labels I was excited to see, including Los Vascos Cabernet Sauvignon (a wine I hated the first time I tried it due to its overwhelmingly pungent sense of terroir) and Emilio Moro Ribera del Duero, a true knock-your-socks-off wine (and my first foray into Tempranillo) that you can probably find a few bucks less than the $32.99 they were charging...but it might turn into quite a journey to do so.
And now I must share a memory. I was introduced to Emilio Moro Ribera del Duero when the importer--Christopher Canaan at the time, though I'm not sure if this is still the case--was at an industry wine event at the Whitney. I was there with the person I was dating then whose father owns the Riecine vineyards in Tuscany (they've been known to make a killer La Gioia); their winemaker was also at this event. I got to meet a number of different importers and sample more wines than I had ever done previously, and one--Emilio Moro--began in me a lifelong love of Spanish wines.
Nino Salvaggio also offers a full floral and gift basket line, with fresh-cut flowers flown in 6 days a week from all parts of the world and bountiful gift baskets overflowing with sparkling fruits that can be shipped to anywhere in the continental U.S.
But the produce is where Nino Salvaggio International Marketplace really shines: for 32 years they have exercised the highest standards and have set those standards for all other gourmet marketplaces. You will not find a single bruised fruit or wilted green, as their team of educated workers comb through the items three times a day to weed out any undesirables. Overnight the produce is stored in coolers with humidity levels set to the item's appropriate requirements. They take great pride in offering items you will not find in any other grocer or market, from exotic tropical fruits to 15 different kinds of eggplant. They also have a number of signs posted to help you along your way, indicating the heat of a pepper or the uses of an herb. Nino Salvaggio recognizes that as the economy has globalized, so has cuisine, and they enjoy being able to proclaim, "If you can't find it here, you probably can't find it anywhere." Nino Salvaggio has helped define lifestyle food retailing over the years, and has defined itself as the region's benchmark of quality, availability, and exceptionally high standards. And all of the prepared foods they sell are assembled on the premises from fruit plucked right out of the produce bins, and sold with the highest standards of freshness and quality.
When highest levels of quality marry exceptional customer service, the result is something like Nino Salvaggio. (Don't get me wrong, Eastern Market, I love you too...it's just that sometimes I want to buy fresh produce at 7:30PM on a Tuesday, or at any time on a Sunday.) The staff at Nino's is trained to be very knowledgable and helpful, and they are willing to cater to their customers in any way they can. A place like this is aces in my book.
So, getting back to that guacamole...I must first preface this by saying I do not cook. I eat. I eat lots. But I do not cook. I know everything about food, but if you put a pile of it raw in front of me, I would not know how to magically transform it into the creative and cleverly-presented dishes I like to review. It's a sad thing--like a brilliant musician gone deaf, really...only not really--but it's the truth. I've been spoiled by frozen pizza, no-fuss cheese, and boyfriends who like to cook. So there it is. I've lived to the ripe old age of 27 never having learned to cook beyond scrambled eggs and...did I say frozen pizza yet?
So. That guacamole. That guacamole was my first attempt at "cooking" (granted, there was no heat source involved) since my tween years when I fancied myself a baker (I can make a mean banana bread). If you think I'm kidding, ask anyone who knows me personally. It's painfully and completely sincerely true.
After running a 7-second Google search, I found a recipe I thought sounded particularly appealing. See, I don't really care for onions, but I love garlic. Good guac for me is free of onion chunks and HEAVY on garlic. To the point that it would be coming out of my pores. Two days later. (This is why I love Woodbridge Pub.) I found a recipe that suited this preference, and off I went to Nino's.
Guacamole by D-Tales:
2 - peeled and pitted Hass avocados
1 Tbs - lime juice
1 tsp - kosher salt
1/2 tsp - ground pepper
1 cup - chopped Roma tomato
1 - minced shallot (I only used about half as I'm not a big onion fan, though shallots aren't as strong)
1 Tbs - minced garlic (I really like garlic so I used more like 3 Tbs)
1/4 cup - minced cilantro (I skipped this since I would have had to buy a bundle of cilantro just to use a pinch)
1 - small serrano pepper, minced (I used about half...it is hot)
Directions: Blend. (Note: it is very difficult to mash avocado with a fork. You'll need a blender or a potato masher at the very least, unless you like your guacamole extra-chunky.)
So, how was it? Well...you see that "note" above? Suffice it to say I own neither a blender or a potato masher. So. It tasted great, though. Just. A little. Chunky.
Ah, well. This is why I pay other people to make food and serve it to me. Those who can't, review, right? Bah. I'll just keep dating boys who like to cook.
Directions: Blend. (Note: it is very difficult to mash avocado with a fork. You'll need a blender or a potato masher at the very least, unless you like your guacamole extra-chunky.)
So, how was it? Well...you see that "note" above? Suffice it to say I own neither a blender or a potato masher. So. It tasted great, though. Just. A little. Chunky.
Ah, well. This is why I pay other people to make food and serve it to me. Those who can't, review, right? Bah. I'll just keep dating boys who like to cook.
Tuesday, February 24, 2009
Paczki Day in Poletown
Every Fat Tuesday (the day before the start of Lent), cities with heavy Polish-concentrated neighborhoods across America (i.e., Detroit and Chicago) celebrate with the deep-fried gooey goodness of the paczki. New Orleans may have Mardis Gras, but their beignets have nothing on our paczki.
Paczki (ponch-key) are traditional Polish "doughnuts," though the dough used is much richer than traditional dough. It contains eggs, lard, sugar, and sometimes milk, as well as fillings such as a variety of fruit jams (strawberry, raspberry, blueberry, and lemon are popular) and custards. Paczki have been a tradition in Poland since the Middle Ages, when they were baked the week prior to Ash Wednesday ("Fat Thursday," 6 days prior to Lent, as opposed to Fat Tuesday, a more contemporary celebration) to use up all the remaining eggs, lard, sugar, and fruit in the house, which were forbidden during Lent.
But now the paczki has taken on its own identity, and for many metro-Detroiters the day before Ash Wednesday means "Paczki Day," when people drive from all over the region to stand in lines wrapping 'round the block waiting for their authentic freshly-baked Hamtramck paczki.
Now, you can buy paczki from many local grocers (I've seen them at Meijer for almost a month now, and other local chains such as Kroger and Nino Salvaggio's have them in stock, as well as countless bakeries and pastry shops), but this doesn't compare to the experience of waiting in line like a true die-hard in the bitter cold on the corner of Jos. Campau and Yemans with other true die-hards talking about how silly it is that you're all waiting in line for some doughnuts, then agreeing that it is totally worth it.
At the urging of a friend of mine (who told me explicitly that I was absolutely not to try to trick him with a non-Hamtramck paczki because he could tell), I chose to wait in the New Palace Bakery line, rumored to have the best paczkis in Poletown. I had some great line-mates so the time flew by, plus the weather wasn't abyssmal and the sun was out, so the experience overall was rather pleasant.
Knowing that I'd be standing for at least a half hour and recognizing that, despite the sun, it still was below freezing outside, I stopped first by Cafe 1923 for some coffee to keep me warm while I waited. $1.75 for some of the best brew you'll find anywhere (their Michigan Cherry blend puts every coffee chain in existence to shame), and I was ready to hurry up and wait.
The wait only ended up being about 45 minutes (and like I said, I had good company so the time flew), and then I was on my way with my plain white pastry box tied with string filled with raspberry and custard paczki.
As I write this, I am in a state of custard-induced euphoria. My two paczki--one plain custard, one chocolate-custard blend--didn't make it much past my kitchen table. I swore up and down I would save one for later, but alas--I did not. My friend is lucky I don't care much for raspberry, else those might suffer the same fate and he would be presented with nothing but an empty box and my smiling custard-smudged face.
New Palace Bakery offers a variety of traditional paczki flavors, as well as some special blends they've created such as Strawberry-Custard ("Hamtramck's 75th Anniversary Paczki," created in 1997), Chocolate-Custard ("Millenium Paczki," created in 2000--one of the two I inhaled), and the "Hamtramck Boat" (banana custard, strawberry, and pineapple filling with milk chocolate on top). They also offered the "Presidential Choice": cherry with chocolate topping.
Paczki (ponch-key) are traditional Polish "doughnuts," though the dough used is much richer than traditional dough. It contains eggs, lard, sugar, and sometimes milk, as well as fillings such as a variety of fruit jams (strawberry, raspberry, blueberry, and lemon are popular) and custards. Paczki have been a tradition in Poland since the Middle Ages, when they were baked the week prior to Ash Wednesday ("Fat Thursday," 6 days prior to Lent, as opposed to Fat Tuesday, a more contemporary celebration) to use up all the remaining eggs, lard, sugar, and fruit in the house, which were forbidden during Lent.
But now the paczki has taken on its own identity, and for many metro-Detroiters the day before Ash Wednesday means "Paczki Day," when people drive from all over the region to stand in lines wrapping 'round the block waiting for their authentic freshly-baked Hamtramck paczki.
Now, you can buy paczki from many local grocers (I've seen them at Meijer for almost a month now, and other local chains such as Kroger and Nino Salvaggio's have them in stock, as well as countless bakeries and pastry shops), but this doesn't compare to the experience of waiting in line like a true die-hard in the bitter cold on the corner of Jos. Campau and Yemans with other true die-hards talking about how silly it is that you're all waiting in line for some doughnuts, then agreeing that it is totally worth it.
At the urging of a friend of mine (who told me explicitly that I was absolutely not to try to trick him with a non-Hamtramck paczki because he could tell), I chose to wait in the New Palace Bakery line, rumored to have the best paczkis in Poletown. I had some great line-mates so the time flew by, plus the weather wasn't abyssmal and the sun was out, so the experience overall was rather pleasant.
Knowing that I'd be standing for at least a half hour and recognizing that, despite the sun, it still was below freezing outside, I stopped first by Cafe 1923 for some coffee to keep me warm while I waited. $1.75 for some of the best brew you'll find anywhere (their Michigan Cherry blend puts every coffee chain in existence to shame), and I was ready to hurry up and wait.
The wait only ended up being about 45 minutes (and like I said, I had good company so the time flew), and then I was on my way with my plain white pastry box tied with string filled with raspberry and custard paczki.
As I write this, I am in a state of custard-induced euphoria. My two paczki--one plain custard, one chocolate-custard blend--didn't make it much past my kitchen table. I swore up and down I would save one for later, but alas--I did not. My friend is lucky I don't care much for raspberry, else those might suffer the same fate and he would be presented with nothing but an empty box and my smiling custard-smudged face.
New Palace Bakery offers a variety of traditional paczki flavors, as well as some special blends they've created such as Strawberry-Custard ("Hamtramck's 75th Anniversary Paczki," created in 1997), Chocolate-Custard ("Millenium Paczki," created in 2000--one of the two I inhaled), and the "Hamtramck Boat" (banana custard, strawberry, and pineapple filling with milk chocolate on top). They also offered the "Presidential Choice": cherry with chocolate topping.
Sound heavenly, don't they? Wait, there's more: considered one of the most fattening pastries, one of these little guys clocks in at about 300-450 calories and 22-27 grams of fat. The two I ate cost me probably about 850 calories, or almost half of my standard daily caloric intake (I've countered this by not eating anything else today and I don't care if you say that's unhealthy). But hey, it's only once a year, right?
Wrong--what most people don't realize is that you can get packi year-round in Hamtramck, just typically only on Saturdays. Even still, you probably shouldn't make it a habit.
The paczki themselves? Well, with the dense dough and heavy filling they feel like they each weigh about three pounds, but ooomfgchompslurpgulp are they good. The dough is soft and heavy with the slightest bit of deep-fried crunch, and the filling--especially the custard--is...well, it's all over my face right now because I still haven't cleaned myself up, so it's good. Fatty and gooey and bursting out of its doughy casing and good.
Hm...my friend doesn't know I bought him two paczki...I could maybe sample one of them and he'd never even know...hmmmmm...
Next year, make the trip out to Hamtramck for some truly authentic paczki. You might have to wait awhile in line, but it's well worth it...besides, this is one of those true Detroit things every Detroiter near and far should experience at least once in their lifetimes. And for the record, New Palace Bakery is worthy of its buzz. And they make moon pies, too! I don't even like moon pies but I think that's cool!
Happy Paczki Day, the Polish St. Patrick's Day!
Sunday, February 22, 2009
Upcoming Dining Events
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Monday, February 23rd: Winemakers Tasting with Charles Hendricks at Mon Jin Lau
Mon Jin Lau & Plum Market Present Winemakers Tasting with Charles Hendricks.
“Charles’ winemaking experience began in the Napa Valley in the early eighties. Over the last decade his cliental has grown to include such labels as Viader, Barnett, Regusci, Paoletti and Bacio Divino. His wine making style has created award winning wines coveted by wine collectors and celebrated by leaders in the wine industries.”
Join Mon Jin Lau as they taste over a dozen wines that include: Regusci, Hope & Grace, Thousand Foot, and many more.
Strolling Nu-Asian appetizers provided by Mon Jin Lau. Special pricing available through Plum Market.
Call 248.689.2332 and ask for Sharon or Bryan.
Limited Space Available…..All ticket sales are final.
Where: Mon Jin Lau, Troy
When: 6:30PM-8:00PM
Tix: $35.00 advance, $40.00 at the door (all-inclusive)
www.monjinlau.com
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Monday, February 23rd: Bacco Wine Dinner with Alberto Canella
Bacco Ristorante cordially invites you to attend a special dinner with Alberto Canella of Terre di Ger winery for a memorable evening of fine Italian food and wine.
His winery, Terre di Ger (www.terrediger.it), is located in the northeastern Italian region of Friuli, where the peaks of the Alps provide a dramatic backdrop for the exceptionally high-quality wines being made there.
Chef Luciano del Signore has again designed a special, six-course menu that highlights the unique characteristics of each wine, and showcases his distinct flair for Italian cuisine!
We'll be featuring three wines from Terre di Ger-- Pinot Grigio, Cabernet Franc, and a stunning, barrel aged Verduzzo called "Limine." Three additional wines, from different wineries, will complete the wine offerings: Brutell Franciacorta Brut sparkling wine, a hearty red Casale Triocco Sagrantino di Montefalco from Casale Triocco, and a deliciously sweet, red sparkling Brachetto d'Acqui from Convento dei Cappuccini.
Il Menu:
Stuzzichini (passed hors d’ouevres)
olive ripiene
--cheese & walnut stuffed olives
tartar di tonno
--ahi tuna with lemon, chives, and aioli
millefoglie con salsiccia
--oven roasted sausage and asparagus in puff pastry
all served with nv Brutell Franciacorta Brut Saten
Antipasto di Mare
insalata di gamberone
--Belgium endive salad with prawns, yellow pepper puree, radicchio, apple, walnuts and balsamic vinaigrette
served with ’07 Terre di Ger Pinot Grigio
Il Pesce
red grouper arrosto
--oven roasted Florida Red grouper, arugula pesto, and celery root puree
served with ’05 Terre di Ger “Limine”
Il Primo
--tagliatelle verdi al fagiano
homemade spinach pasta with pheasant ragú
served with ’06 Terre di Ger Cabernet Franc
Il Secondo di Carne
spezzatino di vitello
--veal stew with prosseco, wild mushrooms, and soft polenta
served with ’03 Casale Triocco Sagrantino di Montefalco
Il Dolce
--torta di banana
banana cake with chocolate ganache and caramel mousse
served with ’07 Convento Cappuccini Brachetto d’Acqui
A credit card deposit is required, and seating for this event is very limited so please RSVP promptly at (248) 356-6600.
Where: Bacco Ristorante, Southfield
When: 6:30PM-9:30PM
Tix: $95.00 plus tax and gratuity
-----------------------------------------------------
Tuesday, February 24th: DWO Wine Down Tuesday
Celebrate Carnival and Fat Tuesday
In honor of Carnival in South America, DWO will be featuring the wines of South America.
What better place in Detroit for a Carnival/Mardi Gras celebration than Fishbones in Greektown! Bring your beads, masks or even dress up and come celebrate with us on Fat Tuesday, February 24th.
Parking: Please park at the Greektown Parking Structure on Brush St. and enter thru the Antheneum Hotel. You will be directed from there.
Where: Fishbones, Detroit
When: 6:00PM-8:00PM
Tix: $40.00 members, $45.00 non-members
www.detroitwine.org
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Wednesday, February 25th: Detroit Synergy Supper Club at Taste Pizzabar
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Thursday, February 26th: A Night in Italy Wine Dinner at D’Amato’s
Featuring guest speaker Nicola Biscardo.
First Course
A vine ripened yellow tomato caprese, anise crusted goat cheese, mizuna micro greens, lemon basil oil
Wine: Vallerosa-Bonci Verdicchio Classico "Carpaneto"
Second Course
Scallop ravioli with trumpet royal mushrooms, wilted fresh spinach & leeks, pecorino toscano, crimini mushroom butter
Wine: La Meridiana Barbera d'Asti "Le Gagie"
Third Course
Roasted pheasant with smoked bacon, braised swiss chard, red & golden beets
Wine: Marchesi Biscardo Valpolicella Classico Superiore Ripasso
Fourth Course
Poached golden apple stuffed with hazelnut honey gelato
Wine: Bosio Mascato d' Asti
About Nicola Biscardo: NICOLA BISCARDO was borne in Verona on January 12th, 1972 in a family of wine makers. Raised in the land of Amarone, "I took my first wine class at the age of nineteen while I was studying Political Science at the college. It did not take me long to realize that my way was to continue in the family business of selling wine, so I switched to wine studies and I attended the master at the Italian Association of the Guild of Sommeliers. Now I am a professional Wine Taster, a Sommelier, a member of The Society of Wine Educators and not a politician. I moved to United States in 1997 and I lived in New York to market and organize the distribution of Conexport, a private consortium that represent some of the best small producers from different wine regions of Italy. Now I am back home in Verona, the city of "Romeo and Juliet" to spoil my vineyards and olive trees with my love and passion!!!"Alla Salute….!!!"
Chef: Myles McVay
Wine Director: Christian Stachel
Special Guest: Nicola Biscardo
Eagle Eye Imports: Jessica Engel
Where: D’Amato’s, Royal Oak
When: 7:00PM
Tix: $40.00 per person exclusive of tax & gratuity
www.damatos.com
------------------------------------------------------
Friday, February 27th: Opus One Wine Tasting
On Friday February 27, 2009 from 6PM to 8PM Opus One Restaurant will have a special wine tasting with twenty different wines. The cost is $20 with advanced reservations which includes the wines and some scrumptious Opus One hot and cold hors d'oeuvres. We will have wine professionals available to discuss the wines. In addition, we will be selling the wines to go at retail pricing and below for those who attend the event. Those who do not make advanced reservations will be charged $25 at the door. See below for the wines that will be tasted on February 27th.
20 Wines with Hot and Cold Hors D'oeuvres
Some of the selections are listed below:
Whites
Sanford Chardonnay, Santa Barbara
Trivento Torrontes, Mendoza
Three Stones Sauvignon Blanc, Marloborough
Gordon Brothers, 'Kamiak White', Columbia Valley
Reds
Domine Drouhin Pinot Noir, Willamette
St Hallet Shiraz 'Faith', Barossa
Justin Vineyards Cabernet Sauvignon, Paso Robles
Care Syrah-Tempranillo, Carenina (Spain)
Terrazes de Los Andes Malbec Reserva, Mendoza
Terre d'Oro Zinfandel, Amador
Where: Opus One Restaurant, Detroit
When: Call 313-961-7766 for details and to make reservations
Tix: $20.00 with reservations; $25.00 without
www.opus-one.com
-------------------------------------------------------
Friday, February 27th: Charles Hendricks Meet and Greet at Big Rock Chophouse
Wine Tasting & Meet and Greet with Winemaker Charles Hendricks of the Acclaimed Hope and Grace Winery
Got Rocks Ultra Lounge located on the 2nd Level of Big Rock Chophouse
The following wines will be offered at the tasting:
2006 Ten Mile White Chardonnay, Viognier, Chenin Blanc
2006 Ten Mile Red Petite Sirah, Zinfandel, Barbera, Carignane
2006 Thousand Foot Pinot Noir
2005 Parcel 41 Merlot
2006 Rock & Vine Cabernet Sauvignon
2006 Twenty Bench Cabernet Sauvignon
2005 Hullabaloo Zinfandel
$60 per person to include above wines, appetizers, tax, tip, and valet
A Special Tasting Table featuring his top rated award wining wines, listed below, for Emerald and Diamond Members will be available. This is a great way to use your two complimentary monthly wine upgrades, a $25 value. Attendees who are not Emerald and Diamond Members
can purchase this upgrade for an additional $25 per person.
Regusci 2005 Merlot, Stags Leap
Regusci 2006 Cabernet Sauvignon, Stags Leap
Hope & Grace 2006 Chardonnay
Hope & Grace 2006 Pinot Noir Sleepy Hollow
Hope & Grace 2005 Cabernet Sauvignon
Where: Big Rock Chophouse, Birmingham
When: 7:00PM-9:00PM
Tix: $60.00 all-inclusive
www.bigrockchophouse.com
Monday, February 23rd: Winemakers Tasting with Charles Hendricks at Mon Jin Lau
Mon Jin Lau & Plum Market Present Winemakers Tasting with Charles Hendricks.
“Charles’ winemaking experience began in the Napa Valley in the early eighties. Over the last decade his cliental has grown to include such labels as Viader, Barnett, Regusci, Paoletti and Bacio Divino. His wine making style has created award winning wines coveted by wine collectors and celebrated by leaders in the wine industries.”
Join Mon Jin Lau as they taste over a dozen wines that include: Regusci, Hope & Grace, Thousand Foot, and many more.
Strolling Nu-Asian appetizers provided by Mon Jin Lau. Special pricing available through Plum Market.
Call 248.689.2332 and ask for Sharon or Bryan.
Limited Space Available…..All ticket sales are final.
Where: Mon Jin Lau, Troy
When: 6:30PM-8:00PM
Tix: $35.00 advance, $40.00 at the door (all-inclusive)
www.monjinlau.com
-----------------------------------------------------
Monday, February 23rd: Bacco Wine Dinner with Alberto Canella
Bacco Ristorante cordially invites you to attend a special dinner with Alberto Canella of Terre di Ger winery for a memorable evening of fine Italian food and wine.
His winery, Terre di Ger (www.terrediger.it), is located in the northeastern Italian region of Friuli, where the peaks of the Alps provide a dramatic backdrop for the exceptionally high-quality wines being made there.
Chef Luciano del Signore has again designed a special, six-course menu that highlights the unique characteristics of each wine, and showcases his distinct flair for Italian cuisine!
We'll be featuring three wines from Terre di Ger-- Pinot Grigio, Cabernet Franc, and a stunning, barrel aged Verduzzo called "Limine." Three additional wines, from different wineries, will complete the wine offerings: Brutell Franciacorta Brut sparkling wine, a hearty red Casale Triocco Sagrantino di Montefalco from Casale Triocco, and a deliciously sweet, red sparkling Brachetto d'Acqui from Convento dei Cappuccini.
Il Menu:
Stuzzichini (passed hors d’ouevres)
olive ripiene
--cheese & walnut stuffed olives
tartar di tonno
--ahi tuna with lemon, chives, and aioli
millefoglie con salsiccia
--oven roasted sausage and asparagus in puff pastry
all served with nv Brutell Franciacorta Brut Saten
Antipasto di Mare
insalata di gamberone
--Belgium endive salad with prawns, yellow pepper puree, radicchio, apple, walnuts and balsamic vinaigrette
served with ’07 Terre di Ger Pinot Grigio
Il Pesce
red grouper arrosto
--oven roasted Florida Red grouper, arugula pesto, and celery root puree
served with ’05 Terre di Ger “Limine”
Il Primo
--tagliatelle verdi al fagiano
homemade spinach pasta with pheasant ragú
served with ’06 Terre di Ger Cabernet Franc
Il Secondo di Carne
spezzatino di vitello
--veal stew with prosseco, wild mushrooms, and soft polenta
served with ’03 Casale Triocco Sagrantino di Montefalco
Il Dolce
--torta di banana
banana cake with chocolate ganache and caramel mousse
served with ’07 Convento Cappuccini Brachetto d’Acqui
A credit card deposit is required, and seating for this event is very limited so please RSVP promptly at (248) 356-6600.
Where: Bacco Ristorante, Southfield
When: 6:30PM-9:30PM
Tix: $95.00 plus tax and gratuity
-----------------------------------------------------
Tuesday, February 24th: DWO Wine Down Tuesday
Celebrate Carnival and Fat Tuesday
In honor of Carnival in South America, DWO will be featuring the wines of South America.
What better place in Detroit for a Carnival/Mardi Gras celebration than Fishbones in Greektown! Bring your beads, masks or even dress up and come celebrate with us on Fat Tuesday, February 24th.
Parking: Please park at the Greektown Parking Structure on Brush St. and enter thru the Antheneum Hotel. You will be directed from there.
Where: Fishbones, Detroit
When: 6:00PM-8:00PM
Tix: $40.00 members, $45.00 non-members
www.detroitwine.org
------------------------------------------------------
Wednesday, February 25th: Detroit Synergy Supper Club at Taste Pizzabar
------------------------------------------------------
Thursday, February 26th: A Night in Italy Wine Dinner at D’Amato’s
Featuring guest speaker Nicola Biscardo.
First Course
A vine ripened yellow tomato caprese, anise crusted goat cheese, mizuna micro greens, lemon basil oil
Wine: Vallerosa-Bonci Verdicchio Classico "Carpaneto"
Second Course
Scallop ravioli with trumpet royal mushrooms, wilted fresh spinach & leeks, pecorino toscano, crimini mushroom butter
Wine: La Meridiana Barbera d'Asti "Le Gagie"
Third Course
Roasted pheasant with smoked bacon, braised swiss chard, red & golden beets
Wine: Marchesi Biscardo Valpolicella Classico Superiore Ripasso
Fourth Course
Poached golden apple stuffed with hazelnut honey gelato
Wine: Bosio Mascato d' Asti
About Nicola Biscardo: NICOLA BISCARDO was borne in Verona on January 12th, 1972 in a family of wine makers. Raised in the land of Amarone, "I took my first wine class at the age of nineteen while I was studying Political Science at the college. It did not take me long to realize that my way was to continue in the family business of selling wine, so I switched to wine studies and I attended the master at the Italian Association of the Guild of Sommeliers. Now I am a professional Wine Taster, a Sommelier, a member of The Society of Wine Educators and not a politician. I moved to United States in 1997 and I lived in New York to market and organize the distribution of Conexport, a private consortium that represent some of the best small producers from different wine regions of Italy. Now I am back home in Verona, the city of "Romeo and Juliet" to spoil my vineyards and olive trees with my love and passion!!!"Alla Salute….!!!"
Chef: Myles McVay
Wine Director: Christian Stachel
Special Guest: Nicola Biscardo
Eagle Eye Imports: Jessica Engel
Where: D’Amato’s, Royal Oak
When: 7:00PM
Tix: $40.00 per person exclusive of tax & gratuity
www.damatos.com
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Friday, February 27th: Opus One Wine Tasting
On Friday February 27, 2009 from 6PM to 8PM Opus One Restaurant will have a special wine tasting with twenty different wines. The cost is $20 with advanced reservations which includes the wines and some scrumptious Opus One hot and cold hors d'oeuvres. We will have wine professionals available to discuss the wines. In addition, we will be selling the wines to go at retail pricing and below for those who attend the event. Those who do not make advanced reservations will be charged $25 at the door. See below for the wines that will be tasted on February 27th.
20 Wines with Hot and Cold Hors D'oeuvres
Some of the selections are listed below:
Whites
Sanford Chardonnay, Santa Barbara
Trivento Torrontes, Mendoza
Three Stones Sauvignon Blanc, Marloborough
Gordon Brothers, 'Kamiak White', Columbia Valley
Reds
Domine Drouhin Pinot Noir, Willamette
St Hallet Shiraz 'Faith', Barossa
Justin Vineyards Cabernet Sauvignon, Paso Robles
Care Syrah-Tempranillo, Carenina (Spain)
Terrazes de Los Andes Malbec Reserva, Mendoza
Terre d'Oro Zinfandel, Amador
Where: Opus One Restaurant, Detroit
When: Call 313-961-7766 for details and to make reservations
Tix: $20.00 with reservations; $25.00 without
www.opus-one.com
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Friday, February 27th: Charles Hendricks Meet and Greet at Big Rock Chophouse
Wine Tasting & Meet and Greet with Winemaker Charles Hendricks of the Acclaimed Hope and Grace Winery
Got Rocks Ultra Lounge located on the 2nd Level of Big Rock Chophouse
The following wines will be offered at the tasting:
2006 Ten Mile White Chardonnay, Viognier, Chenin Blanc
2006 Ten Mile Red Petite Sirah, Zinfandel, Barbera, Carignane
2006 Thousand Foot Pinot Noir
2005 Parcel 41 Merlot
2006 Rock & Vine Cabernet Sauvignon
2006 Twenty Bench Cabernet Sauvignon
2005 Hullabaloo Zinfandel
$60 per person to include above wines, appetizers, tax, tip, and valet
A Special Tasting Table featuring his top rated award wining wines, listed below, for Emerald and Diamond Members will be available. This is a great way to use your two complimentary monthly wine upgrades, a $25 value. Attendees who are not Emerald and Diamond Members
can purchase this upgrade for an additional $25 per person.
Regusci 2005 Merlot, Stags Leap
Regusci 2006 Cabernet Sauvignon, Stags Leap
Hope & Grace 2006 Chardonnay
Hope & Grace 2006 Pinot Noir Sleepy Hollow
Hope & Grace 2005 Cabernet Sauvignon
Where: Big Rock Chophouse, Birmingham
When: 7:00PM-9:00PM
Tix: $60.00 all-inclusive
www.bigrockchophouse.com
Saturday, February 21, 2009
Reopening: Cafe Con Leche
Southwest Detroit's popular Cafe Con Leche, once a part of the multi-million-dollar failed Mexicantown Mercado project (and I certainly don't think it's a stretch to blame the ubiquitous "Gateway Project," which has effectively shut off Mexicantown from suburban tourist traffic save for those savvy enough to figure out that all one needs to do is drive down Michigan Ave. and take any one of the many sidestreets between the train station and Junction right smack-dab into the heart of it--my favorite is Vinewood, because then you're right at Amicci's Pizza), has reopened in its new location at 4200 W. Vernor at Scotten. They are open at 7:00AM Monday-Friday and 10:00AM Saturday. Previously they played host to a variety of musical acts every Friday night, as well as poetry readings and open mics, a tradition I hope they maintain. Plus, where else can one get some good coffee around here? (...just kidding...)
Friday, February 20, 2009
Success to Celebrate: Russell Street Deli
While several restaurants and other new businesses are floundering and reading the daily news begins to feel more like viewing the timeline of a city shutting down, it's nice to hear some stories of success.
Enter Russell Street Deli, located in Detroit's year-round farmer's market Eastern Market, which beat the odds to actually increase sales and profits. Read the article as reported by CNN here.
In the meantime, Russell Street Deli is now open at 7:00AM daily (except Sundays) for breakfast, and continues to serve a popular (and crowded, and noisy) lunch in a lively communal setting. The pulled pork and corned beef are most popular, but the menu boasts a variety of vegetarian and vegan options as well, and utilizes fresh vegetables from the Market itself in a menu that changes daily to accommodate availability.
Thanks to David at the Incorrigible City for finding this piece.
Enter Russell Street Deli, located in Detroit's year-round farmer's market Eastern Market, which beat the odds to actually increase sales and profits. Read the article as reported by CNN here.
In the meantime, Russell Street Deli is now open at 7:00AM daily (except Sundays) for breakfast, and continues to serve a popular (and crowded, and noisy) lunch in a lively communal setting. The pulled pork and corned beef are most popular, but the menu boasts a variety of vegetarian and vegan options as well, and utilizes fresh vegetables from the Market itself in a menu that changes daily to accommodate availability.
Thanks to David at the Incorrigible City for finding this piece.
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