[NEWS BITES] Second Young Guns dinner announced; tickets go on sale December 10

The first-ever Young Guns dinner, featuring six of metro Detroit's hottest (and I mean that in both the literal and figurative sense….YOWWWWW!) up-and-coming chefs, sold out in less than 48 hours. Most people hadn't even heard about it before tickets were already sold out. Now people are offering babies and bribes to get tickets to Sunday's dinner (I'm definitely not kidding about the latter and only sort of kidding about the former).

Now the second Young Guns dinner has officially been announced for Sunday, February 23, and tickets will go on sale December 10. The host location will be Terry B's in Dexter and Young Gun Andy Hollyday, who is unavailable on that date, will be replaced with a new Young Gun, Terry B's Executive Chef Doug Hewitt. You can read more about Doug in his "Insider" profile on Dexter here.

Eat It Detroit has been running profiles of each of the Young Guns leading up to the first event this Sunday. The profile of host chef (and the brains behind the guns) James Rigato of the Root Restaurant and Bar will follow later today.

Read them all here:
Nick Janutol, Forest Grill
Andy Hollyday, Selden Standard and Roast
Brennan Calnin, Imperial
Nikita Santches, Rock City Eatery
Michael Barrera, Streetside Seafood

Here is the press release for the next Young Guns dinner:

On Sunday, Feb. 23, 2014, the Young Guns will present their second Young Guns Dinner with a culinary takeover of Terry B’s Restaurant and Bar located at 7954 Ann Arbor St. in Dexter, Mich. The six-course dinner will begin at 7 p.m. and showcase the talents of six of Michigan’s premier chefs. Tickets are prepay only and will be available for purchase beginning at noon on Tuesday, Dec. 10. The cost of the dinner is $125 per person, inclusive of alcohol, tax and gratuity. Reservations are required and can be made by calling Terry B’s at 734-426-3727.

The Young Guns Dinner chef lineup is as follows:

Hosted by Doug Hewitt – Terry B’s Restaurant and Bar

Michael Barrera – Streetside Seafood

Brennan Calnin – Imperial

Nick Janutol – Forest Grill

James Rigato – The Root Restaurant and Bar

Nikita Santches – Rock City Eatery

The Young Guns were formed by chef Rigato earlier this year in an effort to feature the region’s up-and-coming chefs and bring attention to the growing food scene in metro Detroit. The first Young Guns Dinner, which sold out in less than 48 hours, will take place on Sunday, Dec. 8 at The Root Restaurant and Bar.

Terry B’s Restaurant and Bar serves upscale, contemporary cuisine in downtown Dexter in a former farmhouse, which was built in the 1850s.  The restaurant is located at 7954 Ann Arbor St. and is open Tuesday through Saturday, 5 p.m. to 10 p.m. For more information, visit www.terrybs.com or call 734-426-3727.

The Root Restaurant and Bar is located at 340 Town Center Blvd. and is open for lunch and dinner Monday through Thursday, 11 a.m. to 10 p.m. and Friday and Saturday, 11 a.m. to 11 p.m. The restaurant features hand-made, from scratch, chef-driven cuisine with a commitment to seasonality and sustainable sourcing. For reservations or for more information, call 248-698-2400, visit www.therootrestaurant.com or follow on Facebook.

[EID Feature] Young Guns: Nick Janutol, Forest Grill

In anticipation of the first-ever Young Guns dinner at the Root - which sold out in less than 48 hours - Eat It Detroit will run a new profile every week leading up to the event featuring each of the six participating chefs. This week, it's Nick Janutol, Chef de Cuisine of Forest Grill.

Chef Nick's background: After graduating from the Culinary Institute of America in Hyde Park, Chef Nick Janutol moved to New York City where he worked under Daniel Humm and was part of the team that elevated Eleven Madison Park to three Michelin stars. Looking to move closer to home, Chef Janutol moved to Chicago. In Chicago he worked under his friend and mentor Chef Matthew Kirkley. Under Chef Kirkley’s leadership, Chef Nick opened the two Michelin star RIA in the Elysian hotel. The pair then left and moved to L2O, where they took the restaurant to a two Michelin star rating. Chef Janutol finally made the move back to Michigan where he has been able to take his experience in fine dining to create an exceptional spin on the causal and comfortable atmosphere he has always enjoyed in restaurants.

EID: What is your culinary ethos? As in, as a chef, what do you BELIEVE in? What is important to you as a chef in your cooking and, in a bigger picture, what do you think the most important values are for a chef to have?

NJ: This feels a little like a loaded question. I could talk for days about the values and beliefs behind why I do what I do. The words that best describe my philosophy are quality, consistency, integrity, and hospitality. If one starts by truly believing that every guest is equally important and works as hard as they can to make them happy, then you have done your job.

How/where do you see Detroit's/Michigan's culinary scene fitting in on a national level? Thinking in terms not of where it is (which is still far behind most other major cities/states) but where it COULD be, how can Michigan chefs/restaurants evolve and where do you see them going?

I think you are right in saying Detroit is behind major cities like New York, Chicago and the San Francisco area, and it is unreasonable to say we are not. That being said I don’t think we are as far behind as far as you think. Having lived in both New York City and Chicago for a number of years, I have had the chance to see once empty neighborhoods explode with incredible restaurants. When I look at Corktown or Ferndale it feels like the West Loop or Brooklyn five years ago, you can feel this energy. It really feels like we are one or two great restaurant away from creating the competitive playground needed to propel this city.

What advantages does a chef have in Michigan over other states? 

Michigan chefs have a blank canvas and a public that wants to see it colored in; we have a clientele who wants to see more. All in all Detroit is an entrepreneurs dream.

You recently moved back to Michigan after working at some high-profile restaurants in Chicago. What really prompted you to make that decision, to leave such a high-profile market for one that is markedly less so?

Michigan especially the Detroit area is home, and there is a great future for her food scene here. Maybe I am niave in thinking that Detroit will rebound, but I will see it through. I am committed to this area and want to be a part of this great upswing that I feel is inevitable. With that said, the goal of entrepreneurship is one of the biggest reasons I moved back.

What is your favorite cuisine and/or what are your favorite or signature dishes to make? What do you geek out over?

I guess the pc answer is “seasonal products from the farmers market,” but that should be a standard in any restaurant you go to. With that said, I love French fare, not the typical American French bistro, but true French food that is produced by great chefs like Charles Barrier, Alain Ducasse, Joel Robuchon, Olivier Roellinger, and Yannick Alleno to name a few. For me it is truly inspiring to see what is possible with food. I strive to create dishes that are not spur of the moment, but well thought out and executed consistently.

Who have you worked with who has most influenced you, and who most inspires you as a chef?

I have learned from so many people in this industry. There are so many great chefs out there, each with their own philosophy and ideology. However, Matt Kirkley, the chef of L2O, has been one of the most influential chefs for myself as well as a great friend that I have worked for. He inspired me to have a hunger for knowledge, a drive for quality as well as reinforcing the need for integrity.

When James approached you about being a part of this Young Guns dinner, what was your reaction? Did you consider yourself one of "Michigan's most dangerous chefs" prior to this? What do you think of your fellow Young Guns?

The whole young guns name is a bit contrived, but I love the idea that we as chefs are getting the opportunity to cook together. This will be a great event, where we can share ideas and techniques with each other. That is something that is huge in Chicago and New York, the idea of meeting up after work and swapping stories and ideas. This event will only help Detroit grow as a restaurant scene.

As a chef, what do you hope to achieve in your career? Where do you see yourself in 5, 10, 20 years? And how do you hope to help strengthen and bolster Michigan's culinary scene?

Over the next 20 years, I hope that I continue to grow as a chef and businessman in the Detroit area.

[EID Events] The Root Restaurant + Bar presents the Young Guns Dinner with Michigan's "most dangerous chefs"

Who are the most dangerous chefs in Michigan? Find out on December 8 as the Root Restaurant + Bar in White Lake hosts a special Young Guns Dinner with six of Michigan's up-and-coming chefs.

Each chef will oversee one of six courses but menus will NOT be posted prior to the event. The Root's Executive Chef James Rigato, who organized this event, says, "Expect some edgy, lawless cuisine and beverage." (But take it from your HBIC, it's going to be good, and also not really super vegetarian-friendly so you guys might want to sit this one out. Unless you're cool with skipping most of the courses.)

Participating Young Gun chefs are:

~Michael Barrera, Streetside Seafood (Birmingham)
~Brennan Calnin, Imperial and Public House (Ferndale)
~Andy Hollyday, formerly of Michael Symon's Roast and soon Selden Standard (Detroit)
~Nikita Santches, Rock City Eatery (Hamtramck)
~Nick Janutol, Forest Grill (Birmingham)
~James Rigato, the Root (White Lake)

This event is Sunday, December 8 at 7 p.m. at the Root in White Lake. Tickets are $125 per person is all-inclusive with whiskey, wine and beer pairings. Evan Barrett of the Madeline Triffon Plum Market wine team is the guest Young Gun Sommelier of the evening.

Word was leaked early today and the restaurant is already receiving a barrage of phone calls for reservations. Don't miss out!

[Metromode] Where's the Beef in Metro Detroit? (and Lamb, Pork, and Duck)

Morrisey named one of his seminal albums Meat is Murder. Comedian Denis Leary took that one step further in his 1992 stand-up special No Cure for Cancer, saying, "Meat tastes like murder, and murder tastes f@#%ing good.

With all the love for vegetarians and vegans going around, it would seem like our carnivore friends are merely an afterthought. Vegetarians get their own cookbooks and whole recipe sections of cooking magazines dedicated solely to their lifestyle. So do the gluten-free folks, who are quite literally the one-percenters of the world, and yet have permeated mainstream eating. Vegans, they get their own lists and guides and books and TV shows and other special snowflake treatment. Not sure if someone is a vegan? Don't worry, they'll go out of their way to tell you.

Read more.

[EID Feature] Brian Polcyn, Chef and Patriarch

Being a chef is terrible. Unless you love being a chef.

Think about it: 16 hour work days on your feet in a sweltering kitchen in which the daily number of opportunities for personal injury are on pace with that of a war zone, working all nights and weekends and holidays, sacrificing your social life and your family life and really any other kind of life you might have hoped to have had, plus the pay sucks until you finally own your own restaurant and then the pay is even worse ... bottom line, you'd better really fucking love to cook if this is the life you're going to choose.

Brian Polcyn chose that life, and he has made the most of it.

Earlier this week Polcyn made the decision to close Cinco Lagos, the rebranded casual Latin version of his renowned Five Lakes Grill in downtown Milford. The decision was not made lightly.

"I put a lot of my life into that space," says Polcyn. "But there comes a time in your career when you know you need to move on. It was a really tough decision for me; that was my baby! I built that place from zero, from nothing, to become a nationally-named restaurant." Five Lakes received coverage in The Atlantic, Wine Spectator, the New York Times, Bon Appetit, and even earned Polcyn a James Beard nomination for Best Chef Midwest in 2006.

At the time Polcyn opened Five Lakes Grill, downtown Milford wasn't exactly the most obvious choice for such a prestigious restaurant. (It still isn't.) But Polcyn is a family man, and he chose that location because he had a wife and five children to raise and he wanted to be close to home so he could balance being a chef with being a dad. "You know what it's like to be a chef," he says to me. "And to be a father. In order to be successful at either one you have to put a lot of time in."

He certainly didn't suffer for it; he racked up a list of a accolades and was still "able to achieve chef development."

He spent 18 years in that location. But now, his kids are all grown up. And his baby has grown too ... not quite in the way he had envisioned, but in a way that was necessary (he transitioned Five Lakes into the fresh-Mex Cinco Lagos in 2009, when the recession was landing its most severe blows on local businesses).

He also opened Forest Grill in Birmingham in 2008, a concept with the same soul as Five Lakes but in a much more agreeable location. Suddenly the customers that would drive all the way from Birmingham and the Bloomfields to visit Five Lakes now had one of their own; they stopped coming. Then the recession hit, and Five Lakes was over. (Polcyn says now the decision to change Five Lakes over to Cinco Lagos was harder than his more recent decision to close.)

But Polcyn understands the necessity of this decision. Much like being a father and being a chef, he realizes owning two restaurants is also a balancing act. Add to that teaching full time at Schoolcraft College, launching a national charcuterie line with Garden Fresh Salsa (coming later this year), and being a best-selling author currently working on his third book (a more in-depth, detailed version of what he introduced in Charcuterie and Salumi). "The thing is, I'm just really busy," he says. "It takes a lot of time and effort in Milford and I can't spend the time there anymore to make it successful."

After 37 years in the business, Polcyn is past the point of sweating away in a kitchen every day. In the natural stages of a chef's evolution, he has transitioned into more of a teacher/mentor role, and continues to develop his own brand outside of the dining room. "I'm perfectly happy with the direction I'm going in. I'm still developing as a business man."

As a full time instructor at Schoolcraft College, Polcyn has been training the next generation of chefs in his own image. Now house-made charcuterie platters are widely available in restaurants throughout metro Detroit (10 years ago most people had never even heard the word). You'd be hard-pressed to find a chef working in a metro Detroit kitchen who hasn't in some way been influenced by him (if not directly trained under him).

And now, Polcyn will be mentoring a new Chef de Cuisine at Forest Grill.

Previous Chef de Cuisine David Gilbert left late last year in order to open his own restaurant in Grosse Pointe Park (opening sometime this spring). Things at the Grill have been unstable since his departure, but now Polcyn has hired on Grosse Pointe native Nick Janutol, who has been working at Michelin-starred restaurants in Chicago.

Polcyn was introduced to Janutol through their mutual friend James Rigato, Executive Chef at the Root Restaurant in White Lake. "James kept on me relentlessly, 'You gotta get this guy, you gotta get this guy.'" When Polcyn was in Chicago on a book tour he met with Janutol ... and they talked nonstop for an hour and a half. "I'm really confident," says Polcyn. "He really buys into the [Forest Grill] concept and sees what my vision is."

Polcyn remembers when he was first starting out all the chefs around here were European because at the time a chef in Europe had to wait for a chef to die just to get a position. "I want to make room for the next generation guys ... these guys are established, they have the base skills. Now they need a place to develop. It's like developing your craft as an actor. You need a good role to go through that journey of self-discovery. I'm a good teacher and I know how to spot talent."

And for Polcyn, being a teacher is also about being a mentor and setting a positive professional example. "The restaurant business can breed the wrong element with late nights, parties ... these guys need an example. I've been married to the same woman for 30 years and have five kids. We are professionals and should conduct ourselves as professionals." In other words, he's no Bourdain.

Janutol, for his part, is on the same page. At 27 years old he realizes that this is a young man's game. "Your knees will only work for so long," he says. "Work as hard as you can as young as you can so that by the time you're in your 40s and 50s you can focus more on management and teaching." Much like Polcyn himself.

Janutol is leaving his post as "Second in Command" (his official title, their way of poking fun at how generously the title "Sous Chef" is doled out) at the Michelin-starred L2O in Chicago. Previously he had worked at the Michelin-starred RIA in Chicago and the Michelin-starred Eleven Madison Park in Manhattan, and studied at the Culinary Institute of America at Hyde Park. While this is the most high-profile position he's yet had, he certainly has the pedigree to succeed. (He officially joins the team next Tuesday.)

Polcyn says the Forest Grill will be a continuation of his philosophy and what he feels food should be. "A lot of people use phrases -- 'farm to table,' 'local food' -- I've been doing that my whole career! You buy what's in season because it's the best quality but also because it is in abundance and at the best prices." The Forest Grill will continue to do whole animal nose-to-tail butchery and foster relationships with farmers, and down the line may also introduce whole animal menus. Janutol is hoping to also bring more of a focus on foul and fish.

With Polcyn able to put more focus on the restaurant and Janutol as the eager new chef, Forest Grill is now primed to become "the restaurant everyone always wanted it to be" (in the words of Chef Rigato). "Nick's going to bring a different style and it's going to be cool," says Polcyn. "It's like having a kid. You don't know how they'll turn out but [if you raise them right and teach them all the right values] they'll blossom into their own personality."

 

[NEWS BITES] Polcyn closes Cinco Lagos, hires Michelin-experienced chef for Forest Grill

SCOOOOOOOOOOOOP!

On Monday night, nationally-renowned chef Brian Polcyn pulled the plug on his former flagship restaurant Cinco Lagos (known best as Five Lakes Grill) in Milford. Plans of shuttering Cinco Lagos have been in the plans for some time; however, the closing came quickly and without official warning.

Polcyn is currently focusing his efforts on Forest Grill in Birmingham. After losing longtime Chef de Cuisine David Gilbert and his wife and Forest Grill GM Monica (who are opening their own restaurant, Marais, this spring in Grosse Pointe Park), the Grill has seen some changeover and Polcyn himself is often in the kitchen cooking.

Soon that will no longer be the case when Polcyn's newest hire Nick Janutol comes on board as Chef de Cuisine next week. Janutol is a Michigan native who has been working in Chicago at the Michelin-starred restaurant L2O and has previously worked at the Michelin-starred RIA in Chicago and Michelin-starred Eleven Madison Park in New York. The guy has serious culinary creds.

Currently Polcyn has no future plans for the Cinco Lagos building and is hoping to sell it to another serious restaurateur who will uphold the reputation he worked hard to create.

These plans have been a long time in the works and are all coming together simultaneously. Stay tuned for the full story with interviews with Polcyn, Janutol and others later this week.

[NEWS BITES] Dave Gilbert leaving Forest Grill; Great Lakes getting retail sales license; Griffin Claw announcements; more

The Cafe con Leche del Este pop-up is now open in the Mies van der Rohe shopping plaza in Lafayette Park at the corner of Lafayette and Orleans. This pop-up was the collaborative effort of several organizations including the Detroit Economic Growth Corporation and rogueHAA, a volunteer design and architecture group (co-founder Melissa Dittmer lives in Lafayette Park, as does anybody who's anybody. Yeah, I said it.). If all goes well, this could become a permanent second location for Jordi Carbonell and wife Melisa Fernandez, owners of Cafe con Leche in Southwest Detroit.

Ye Olde Butcher Shoppe is open and has a selection of craft beers and wines, but if it's variety you crave and increased options you desire, you'll be as thrilled to know as I was that the Great Lakes Coffee bar in Midtown is getting a retail sales license and you will soon be able to buy all your beer and wine at the same place you drink it. There is increasingly less reason to ever go anywhere else in Midtown.

This was on the hush-hush but apparently Downtown Publications already blurbed it so I guess the cat's out of the bag: Forest Grill's Executive Chef David Gilbert, a semifinalist for the James Beard Foundation's "Best Chef: Great Lakes" earlier this year, is leaving the Birmingham restaurant and opening his own restaurant with his wife in Grosse Pointe Park. There is no name for the restaurant yet but Gilbert says it will be French-inspired food at moderate prices. Couple this with Mindy Lopus's recent announcement of the four ventures she plans in GPP and it looks like the Park is going to be the place to be come 2013. Birmingham is going all eastside!

At a beer tasting and construction update held at Big Rock Chophouse last night, it was announced that the new Griffin Claw Brewing Company in Birmingham is slated to open in April 2013. All production brewing will be moved over to GC with all-new brewing equipment (built here in Michigan in Lake Orion) and increased capacity for distribution. They will produce four year-round plus rotating seasonal beers in 16-oz cans for retail sales in addition to supplying other restaurants and their own brewpub and the Chophouse. Brewmaster Dan Rogers, Michigan's most award-winning brewer, will continue overseeing all production using some of Big Rock's most popular recipes as well as some new ones he has developed. Griffin Claw will feature indoor seating for 150, an outdoor beer garden that seats 75, and a very beer-friendly menu (think sausage, and lots of it).

Santorini Estiatorio in Greektown is getting ready to open soon, though I have not yet been able to confirm an official date.

And in news that will surely break a lot of hearts, the Fuddruckers on East Jefferson in Detroit has closed.

Up-and-coming chef Justin Vaiciunas done up and went. He has left Zin Wine Bar in Plymouth and is spending the winter out west in ski resort country. We can only hope he proves prodigal and returns.

Cork Wine Pub in Pleasant Ridge should be added to the list of brunch n00bs: they now serve brunch 11 a.m. to 3 p.m. every Sunday.

St. Cece's Pub in Corktown now serves a regular dinner menu, which features items like homemade soups; their course-ground Black Angus chuck, brisket and short rib signature burger; pulled pork sliders; salads; as well as whatever specials they might be running. They are now open Monday through Wednesday 5 p.m. to midnight (kitchen closes at 9 p.m.), Thursday through Saturday 5 p.m. to 2 a.m. (kitchen closes at 10 p.m.), and closed Sundays. Tuesdays are pop-up takeover days.

This actually happened late September, but Chou Anime Cafe in Midtown has closed after barely four months in business. The concept may not have appealed to everyone -- and there was a lot of eyebrow-raising and media gawking that amounted to little more than "ISN'T THIS BIZARRE AND CRAZY???" -- but it was also a very singular Detroit thing. As the only Japanese-style maid cafe in the country (and no, it was not akin to a Hooters for basement dwellers; think of it more like a daily tween Halloween, or cosplay for the initiated), it had the potential to really be something cool and unique -- sure, not for everyone, but then again what is? Metro Detroit has a pretty strong anime and gamer underground (not to mention two very prominent annual events, Motor City Comi Con and Youmacon, which was just held this weekend), but apparently not enough to keep the business open. Which leaves me pondering: what exactly is our criteria for deciding which new businesses to support and which to shun? Is the concept of 16-year-olds in frilly girlie costumes drawing Pokemon characters in chocolate syrup on your saucer really so alienating? Did it suffer from being too niche? Did the food suck? Hell, I never even had the chance to get over there myself, despite my own fascination with it and having enough understanding of anime culture to not find it off-putting. And I loved the ethnic diversity of all the maids and butlers, showing at the very least that nerd culture is color-blind. I suppose there isn't too much more to say on it, so allow this to be a eulogy for owner Oneka Samet's effort at making Detroit just that much more unique.

944 Detroit: The Art of Charcuterie

This appeared in the November 2010 Food Issue. The photograph in the link is skewed so I didn't copy it here.

"Charcuterie is a very old culinary art that has been brought back into vogue in a big way, thanks in large part to Detroit’s own Brian Polcyn, chef/owner of the Forest Grill in Birmingham and Cinco Lagos in Milford.

''The whole idea of preserving food before refrigeration, I did not invent that,' Polcyn says. But thanks to his seminal book on the subject, Charcuterie: The Craft of Salting, Smoking and Curing, Polcyn has been credited with almost single-handedly re-popularizing the forgotten art.

'The term 'charcuterie' refers to the processes of preserving various meat products sans refrigeration..."

Read the rest of the article here.

Birmingham Restaurant Week: Forest Grill

Birmingham Restaurant Week is happening now through February 12...it did a little skip-de-loo over the weekend so technically it ran Feb. 1-5, then picked up again for the 8-12. For some reason I was convinced it ran through Valentine's Day weekend, but I was wrong. How crazy would THAT be, anyway? $25 for Valentine's Dinner at the Rugby Grille? BET!

(On a side note, I wonder what they would offer for that pricing? My guess is salmon and short ribs. Ooooooh, lookey that. AND they're the exception to the $25 pricing by charging $35 for their Restaurant Week prix fixe dinner! Tsk tsk tsk. Oh, Birmingam.)

Birmingham Restaurant Week was super-well promoted, too, what with the article in Hometown Life and no website and all. *cough*

Well, anyway. I've been meaning to try Forest Grill in Birmingham for over a year now, as I've been curious to see what Chef Brian Polcyn has been up to at his latest venture, which already received the prestigious recognition of being Hour Detroit's "Restaurant of the Year" for 2009.

If you're an about-town foodie, the name Brian Polcyn should certainly ring a bell. But I will give you a quick Culinary Cliff Notes all the same.

Polcyn trained under the world-renowned Certified Master Chef Milos Cihelka at the Golden Mushroom, blessed be thine name. He also worked at the Lark and opened the acclaimed Pike Street in Pontiac before eventually making his way out to Milford to open the nationally-recognized Five Lakes Grill, which showcased his talents as a charcuterie expert (which refers to the art of salting, smoking, and curing of meats). He has won numerous awards, has been featured in publications all across America, has himself been published, and has also garnered a few James Beard Award nominations (though has yet to see a win...that's okay, it's an honor just to be nominated. Really!). He opened Forest Grill in the summer of 2008 (and has since transformed his old bread-and-butter Five Lakes Grill into Cinco Lagos, a more accessible restaurant serving handmade upscale Mexican cuisine), once again to much immediate acclaim.

The great thing about Restaurant Weeks is that they are a fantastic way to explore new restaurants without breaking the bank. The crappy thing about Restaurant Weeks is that they are a terrible way to introduce a new restaurant. Forest Grill was no exception.



The Charcuterie Assortment De Jour has been calling my name, so even despite the prix fixe menu I insisted on this (luckily my dining partner didn't put up much of a fight there). This is, after all, what Polcyn is known for.

Mmmmmmmm-meat. Salute, salumi! Prosciutto, ham, salame...served with a bunch of other stuff (olives, cornichons) we didn't touch. More meat for the meat-eaters, please! The Charcuterie did not disappoint--and I would highly recommend the Prosciutto de Birmingham with white truffle oil--though I naturally would have enjoyed it infinitely more had there been a big slab of Bra Duro or Pecorino Toscana on the side (cheese). Ah, well. (Note: There is a assortment of cheeses available on the dessert menu.)

The prix fixe Restaurant Week menu ($15 for lunch, $25 for dinner) includes three courses with choices for each. The first course was a choice of Tomato Bisque en Croute or a Baby Heirloom Beet Salad with warm goat cheese, candied walnuts, and petite organic lettuce. My partner and I split the ballot here, with me opting for the salad and she for the soup. The flaky, chewy crust smelled like heaven as it came out, which is lucky: the soup itself tasted like marinara sauce. I'm not even kidding you. Marinara sauce. For confirmation I sought the opinion of another well-versed chef...marinara sauce.

The beet salad was much better, and I did particularly enjoy the fried goat cheese with the slightly bitter greens and the tart vinegar reduction. Granted, I could have just ate them like tater tots, but that's not the point.

The second course was a choice between Lake Superior Whitefish with lemon, capers, artichokes, haricot vert, potato puree, and a tomato confit butter sauce or Veal Cheeks with Parisian herb & Ricotta cheese gnocchi, wilted spinach, and tomato. What do you think I chose?

Disappointment, is what. Well, not really. It was a perfectly tasty dish. Quite good, even. But for this place? Disappointing. I'll let you in on a little secret: veal cheeks taste just like short ribs. Ah, short ribs, old friend, how've you been? Can't seem to get enough of you on a prix fixe menu. *sigh* It was certainly tender with lots of flavor, a rich broth, the gnocchi was good, parmesan added flavor...but overall, I was underwhelmed. This is certainly not their "A" game.

Also, the portions were exceptionally small--which is fine; I'd rather pay less money for less food and not take anything home to sit in my fridge and grow mold, but I'm sure plenty of other people would take issue with that. Besides, if the portions are going to be smaller, I would expect the offerings to be more varied. In other words, don't offer me the cheapest things on your menu AND give me less of them...one or the other, people.

This is where they win: the desserts. Ohdeargod, the desserts. I can't seem to find any information on the pastry chef either on their menus or on the website, which means either the pastry chef has gone entirely uncredited (I feel bad for pastry chefs...they are SO the red-headed stepchildren of the culinary world), or Executive Chef David McHotty Gilbert is pulling double-duty. Regardless, the desserts are pure divinity.

Take the Brioche Bread Pudding with chocolate pistols, creme anglaise, and Tahitian Vanilla Bean ice cream: dense, gooey, decadent. But it had nothing on the Chocolate Pot de Creme.

Such a demure-looking little dish, so polite. Our server Joseph liked to say it with a British accent--I liked him! Yes, it is by all appearances a chaste finale. Until you taste it: the closest I have experienced to having a thousand angels dancing on my tounge since The Egg at Tribute. Think of the flavor of a rich chocolate souffle, and then make it the consistency of a thick custard. It has no comparison. Absolutely sinful, wholly divine.

I may not recommend Forest Grill for their Restaurant Week menu, but I look forward to sampling more of their regular menu. They have a full raw bar as well as clay-oven-baked pizzas (the Pizza Prosciutto with prosciutto, baby arugula, asiago cheese, and truffle oil taunts me), and a variety of cross-disciplinary items best described as "contemporary bistro." The Hudson Valley Foie Gras Torchon is apparently a specialty of David McHotty Gilbert (I love foie gras and I am at peace with that); other highlights include a Cider-Glazed Sweetbread Risotto, Cassoulet Toulousain (made with garlic sausage, pork belly, and duck confit), Bone Marrow & Confit of Pork, and the classic 14-oz. Cote Du Boeuf (for only $29, which I found surprising...guessing it's not a 30-day dry-aged cut from Neiman Ranch). The Parmesan Creamed Spinach side also sounds like a win, and the Tres Leches cake with Sassafras-infused egg nog has me curious. Yes, yes--the regular menu merits further investigation. It's a shame most restaurants don't have more manueverability with such fixed pricing.

Forest Grill is probably best described as a contemporary American bistro with influences from French and Italian cooking traditions and an emphasis on "clean lines"--simple dishes that highlight the flavors of the ingredients, focused on utilizing locally-sourced seasonal products with a commitment to sustainable cuisine and greening initiatives. The interior is bright, crisp, and clean...simple yet elegant, free of anything flashy but still very sleek.

One of the highlights of this particular experience was the wine list, which I was most impressed by. Sommelier Mario Plaza has put together a list of some of the best varietals from around the world, de-emphasizing the pedigree of labels and organized not by country or region but by style and impression. This is probably one of the most intriguingly-orchestrated wine lists I've ever seen, and receives even more accolades for offering wines not only by the bottle and glass, but also by taste--so if you'd like just a little more wine but not another full glass, you can order a 3-oz. taste (about half a glass) for about half the price. Bloody brilliant idea.

My favorite categorization is "So You Like Big Cabernet But It's Time for a Change--Intense Reds: Cabernet Franc, Touriga Nacional, Nebbiolo, Aglianico." True story. Never have I seen France, Portugal, and Italy play so nicely together. Judging solely by the exquisite attention to detail apparent on this wine list, Mr. Plaza is a true wine lover's wine lover. Unimpressed by big-name producers, he tends towards smaller boutique producers that crank out interesting, eclectic wines. The Trimbach Gewurztraminer from the Alsace region of France that I had speaks to this: a complex crispness with notes of exotic fruits that would pair just as well with Thai food as with stinky blue-veined cheeses. If the wine list is any kind of indication of what I can expect from the regular menu, I eagerly anticipate my return.

And you know how reluctant I am to ever travel to the 'burbs.

Farewell, Five Lakes Grill...Hola, Cinco Lagos

After 14 years of serving up a smorgasbord of house-smoked, house-cured meats such as rabbit, venison, and wild boar, celebrated Chef Brian Polcyn's Five Lakes Grill in Milford closed its doors on Sunday and will reopen August 3rd as Cinco Lagos (Spanish for "five lakes"), Milford's premiere Mexcian restaurant. Cinco Lagos will maintain the same traditions as Five Lakes--fresh, natural, local ingredients, prepared simply to maximize flavors. They will be serving traditional Mexican fare such as housemade salsas and guacamole, hand-made tortillas, braised meats, and chorizo.

Diehard fans of Polcyn's charcuterie can still find it at Forest Grill in Birmingham, Polcyn's latest venture which opened in 2008 with much apblomb and has since been named Hour Detroit's Restaurant of the Year for 2009.

This seems to be happening more and more lately. Restaurants with hefty price points are reimagining their menus, if not their whole concept, to keep in line with the current budget-conscious trend. It may manifest as a new casual menu, like the Bar Burger at Bourbon Steak; special discounted dishes like the Rattlesnake Club's $30.00 3-course "Lobster Madness;" or it may mean a total transformation, a complete reconceptualization of the atmosphere and menu (even in Naperville, a suburb of Chicago, an Italian eatery I visited on my last trip has since reimagined itself into a burger joint--and from what I understand, not all that successfully).

While there is nothing in any of the press that explicitly stated "We're doing this because Five Lakes Grill is no longer making any money," I'd bet a hundred thousand pesos that this is the underlying reason--perhaps this, and the fact that Forest Grill is garnering so much attention that Polcyn can no longer divide his time and attention between the two restaurants and maintain the same level of quality, creativity, and consistency for both. And while a Mexican restaurant seems like a bit of a cop-out, think less Rojo Mexican Bistro and more El Barzon.

It should be interesting to see what a Mexican eatery a la Brian Polcyn looks like (their Barbacoa will probably be off the chain), though I will admit that the loss of Five Lakes Grill is quite unfortunate, especially since Polcyn was just this year nominated for a James Beard Award for this restaurant.

This trend of restaurants reimagining their menus--more desirable than shuttering entirely, no doubt--may yield some interesting changes, though it also may lead to some disastrous ones. The biggest problem is that, for those looking to skate by this time by lowering prices and hoping for a speedy economic recovery, there is no turning back. Like I learned from my own experiences in advertising and retail, once you lower your prices (or offer special introductory rates), your customers will NEVER pay full price again (or go back "on rate"). Tribute, Opus One, the Rattlesnake Club...now that they've begun discounting, they'll never be able to stop. Bourbon Steak can never eliminate its Bar Burger, and Cinco Lagos can never go back to being Five Lakes. Regardless, for those who have money to spend, there is no time like the present to get some great deals on dining...you just have to hope that your favorite places don't decide to reconceptualize from fine dining to cheap eats.

Upcoming Dining Events

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Friday, June 5th: Summer Wine Tastings at Cuisine

Friday June 5, 2009
Join us on the patio or inside
for our 5th annual Summer Wine Tasting series.
This Friday we’ll be celebrating Italy
Complimentary Hors D’oeuvre

Beni di Bastasiolo Wines

Gavi
Dolcetto d’ Alba
Barbera d’ Alba “Sovrana”
Moscato d’ Asti

5:00pm-7:00pm
Friday evenings
Price per person is $15.00

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Monday, June 8th: Vision Cellars Wine Dinner featuring Winemaker Mac MacDonald at Forest Grill

Forest Grill is proud to welcome Mac MacDonald from the highly acclaimed Vision Cellars winery for an exclusive dinner at the Forest Grill. Vision Cellars is a boutique winery located in the Russian River Valley, specializing in award winning, single vineyard Pinot Noirs.

The dinner at the Forest Grill will focus on five wines, paired with five courses, for an unforgettable evening of food and wine. Mac MacDonald will be on hand to discuss the wines, and his vision, while dining alongside the guests for a rare and unique experience.
Please call in advance for reservations.

Where: The Forest Grill, Birmingham
When: 6:30PM-9:30PM
Tix: $85.00 plus tax and gratuity
www.theforestgrill.com

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Wednesday, June 10th: Michigan Beer Dinner featuring Bells Brewery at Maggiano’s Little Italy

Join us for a very unique and special event as our Chefs match up their creative menu with selections from Bells Brewery. Dave Munro from Bells Brewery will be here to discuss the pairings, share with us the history of Bells and answer any questions you may have.
Seating is limited so make your reservations today. Please contact the restaurant directly to make reservations.

Cost includes all applicable taxes and service charges.

Where: Maggiano’s Little Italy, Troy
When: 5:30PM-9:00PM
Tix: $55.00

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Thursday, June 11th: Wines on the Riverfront Explore France at Andiamo

Our Wines On The Riverfront events are held every Thursday thru August on our patio facing the beautiful Detroit and Canada Skylines, and are co-hosted by Andiamo Sommelier Lisa Ribaudo, and her wine team. You’ll explore 5 wines paired with Tapas style appetizers prepared by Chef Ed. Enjoy a beautiful setting, along with great food, wine, and a bit of education too!

Where: Andiamo Riverfront, Detroit
When: 6:30PM-8:30PM
Tix: $35.00 plus tax & gratuity
www.andiamoitalia.com

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Thursday, June 11th: Royal Oak Restaurant Stroll

Appetizers will begin at 6pm at Mirepoix followed by dinner at D'Amato's at 7pm. Enjoy dessert a bit later at 8:15 at Andiamo and wrap up the evening with a nightcap at 9 at Oak City Grille. Tickets are $50 per person. This event is hosted by Know Advertising. Please register online at www.royaloakchamberofcommerce.com or send questions to thestroll@knowad.com.

Where: Downtown Royal Oak, various locations
When: 6:00PM
Tix: $50.00
www.knowad.com

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Thursday, June 11th: Italian Wine Tasting at Vivio’s in Eastern Market

Enjoy an evening of wines and food from Italy. We are featuring a winemaker flown in direct from Lombardy, Italy. Attendance is limited so you will have an opportunity to meet and chat with the Italian winemaker. Wines will be available that night for sale at Detroit's finest wine seller-Cost Plus Wine Warehouse directly on the corner from us.

Where: Vivio’s Eastern Market, Detroit
When: 7:00PM-10:00PM
Tix: $25.00
www.viviosbloodymary.com

Upcoming Dining Events

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Friday, April 3rd: Wine Tasting and Live Jazz Night at Vitner’s Cellar

Come enjoy an evening of wine tasting and the smooth sounds of "Birds on a Wire" featuring the vocals of Kristin Coy. Light hor d oeuvres will be provided as well. 7 - 10 pm, April 3rd.

RSVP to Vintner's Cellar of Royal Oak to reserve your spot. 248-591-WINE

Where: Vitner’s Cellar, Royal Oak
When: 7:00PM-10:00PM
Tix: $20.00
www.royaloakwinery.com

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Friday, April 3rd: Veuve Cliquot Wine Dinner at the Capital Grille

The Capital Grille is proud to announce our Veuve Cliquot Wine Dinner on Friday April 3rd at 6:30p.m., featuring the Brand Manager of Veuve Cliquot Geraud LeClerca. This will be a six course wine dinner featuring some amazing pairings such as Turtle Soup with 2002 Veuve Cliquot Brut, 2002 Veuve Cliquot Brut Rose with Roasted Sturgeon with Vanilla Bean Beurre Blanc & Osetra Caviar and the 1998 La Grande Dame with Veal accompanied by Homemade Sage Gnocchi & Wild Mushroom Ragout. This evening will be a night to remember! Please call The Capital Grille at (248) 649-5300 and ask for a manager to make your reservation.

Where: The Capital Grille, Troy
When: 6:30PM-9:30PM
Tix: $195.00 inclusive of tax and gratuity
www.thecapitalgrille.com

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Tuesday, April 7th: Elk Cove Wine Dinner at the Forest Grill

FIRST COURSE
HOUSE SMOKED SALMON CARPACCIO
WITH CREAM FRAICHE, FRIED CAPERS, CELERY LEAVES, WHITE TRUFFLE OIL
PAIRED WITH ELK COVE SPARKLING WINE, WILLAMETTE VALLEY, OR 1999

SECOND COURSE
SPRING MELON CONSOMMÉ
WITH CRAB AND AVOCADO TIMBALE
PAIRED WITH ELK COVE PINOT GRIS, WILLAMETTE VALLEY, OR 2007

THIRD COURSE
MADEIRA ROASTED SQUAB
WITH MOLE VERDE, STONE FRUIT AND CHARRED TOMATO
PAIRED WITH ELK COVE “WINDHILL VINEYARD”, PINOT NOIR, WILLAMETTE VALLEY, OR 2007

FOURTH COURSE
PAN ROASTED BREAST OF DUCK
WITH GARLIC SAGE SAUSAGE, WILD MUSHROOM RAGOUT, RISSOLE POTATO, AND PINOT NOIR REDUCTION
PAIRED WITH ELK COVE “ROOSEVELT VINEYARD”, PINOT NOIR, WILLAMETTE VALLEY, OR 2006

DESSERT COURSE
APPLE TARTE TARTIN
WITH CARAMEL ICE-CREAM
PAIRED WITH ELK COVE “ULTIMATE WHITE WINE” (RIESLING, GEWURZTRAMINER, MUSCAT), WILLAMETTE VALLEY, OR 2007

PLEASE MAKE YOUR RESERVATION NOW, MUST BE HELD WITH CREDIT CARD. SEATING IS LIMITED.
Where: The Forest Grill, Birmingham
When: 6:30PM
Tix: $100.00 plus tax and gratuity
www.theforestgrill.com

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Wednesday, April 8th: Diner’s Club at Lefty’s Lounge

Detroit Diners Club celebrates April in the D

Lefty's is a relatively new but welcome addition to the sports bar circuit of midtown Detroit. With defending Stanley Cup champion Red Wings playoffs and the new Tigers season in full swing, April is one of the BEST months to be in Detroit. With so many items to choose from, their best deal is the Burger, fries and 22 oz Boomba deal, bar-none! We're kicking off the baseball season with the Detroit Diner's Club Wednesday, April 8th at Lefty's Lounge on Cass Ave. in Detroit

Who: Anyone. Bring a friend.
What: dinner at Lefty's.
What does that include:
1) a half-pound burger,
2)fries
3) a 22 ounce domestic boomba.
4) Tax and gratuity included.
Cost: $8.00.

Tickets: Space is limited, so reservations MUST be made in advance. Request tickets online stingwicki@gmail.com, pay at the door the day of the event.

Will there be anything else: You can always order additional drinks if you desire. Tigers play Toronto that night at 7:07 EST and there's at least 10 TV screens.

Directions: 5440 CASS AVENUE, DETROIT, MI 3 BLKS NORTH OF WARREN AND 2 BLKS SOUTH OF 94 ON CASS.CASS IS 1 BLOCK WEST OF WOODWARD

Parking info: parking is available onstreet or in nearby garages for a fee.

Where: Lefty’s Lounge, Detroit
When: 6:30PM
Tix: $8.00 all-inclusive
www.detroitsynergy.org

Upcoming Dining Events

There are a number of great dining events coming up in the next several weeks, and I will be keeping you updated along the way. Starting tonight, check out Detroit Synergy Group's newest food-focused social outing, "Diner's Club." From there enjoy wine tastings, wine pairings, and winemakers' dinners to your heart's content.

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Wednesday, March 11th: Detroit Synergy Diner’s Club at Eph’s

The kickoff of for the NEW Detroit Diner's Club will be at Eph's on Woodward. Eph's features a daily array of great deli sandwiches named after legendary Detroit icons & landmarks, hot soups, plus a hot cup of Joe or a Fa! ygo. They're also well-known for their famous bread pudding & whiskey sauce. Scope out the great plethera of vintage signage, photos & maps that tell a story or two of old Detroit. So come join us for some great eats and conversation.

When: 6:30pm
Where: 608 Woodward Ave. located on the east side of Woodward just north of Congress in downtown Detroit. Look for the big pickle!
Parking is available onstreet or in nearby garages for a fee.

Cost is only $13.00 and includes:

1) Four small sandwiches from their most popular menu items on one plate:
• THE MABLE CLARK ~ An Irish Reuben Style Sandwich, it features corned beef, swiss, slaw, russian dressing on an onion roll
• THE DUBLIN GARDEN ~ Lettuce, Tomato, spinach, Mayo, Red Onion, Dijon, Sprouts , Havarti on whole grain bread
• THE WOODDBRIDGE ~ Just like the Dublin but add a generous amount of turkey
• THE CAMPUS MARTIUS ~ Roast Beef, Horseradish, Red Onion, Lettuce, on an Onion Roll

2) A Beverage of your choice: Bottle of Vernors, Stewarts Ginger Beer or orange soda, IBC Root Beer, or Coffee.

3) Tax and gratuity.

Tickets: Space is limited, so reservations MUST be made in advance. Tickets are available on the DSG store http://shop.detroitsynergy.org and must be purchased by 9:00PM on Sunday, March 8th; cash reservations must be received by 3:00PM Monday, March 9th. (Editor's note: there's always room for walk-ins; send a note to the email address below.)

Will there be anything else? We're told the bread pudding with whiskey sauce is TO...DIE...FOR... but you may be already stuffed so that is an optional dessert item if you have the room. We'll also be stopping by Cliff Bell's afterwards for some live jazz with the Scott Gwinnell Orchestra & cocktails with some cool cats. Cover is $5.00 at the door plus drinks, optional of course.

For more info, contact Steve Holowicki detroitdiners@detroitsynergy.org
For additional info, visit http://www.yelp.com/biz/eph-mcnallys-detroit

Where: Eph’s, Detroit
When: 6:30PM
Tix: $13.00 (must RSVP in advance to ensure availability)
http://www.detroitsynergy.org/

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Thursday, March 12th: Wine & Cheese Pairing at Vitner’s Wine Cellar

Wine and cheese pairing in downtown Royal Oak.
Come try four of our wines with four cheeses from around the world.
Relaxed environment....a great way to spend an early evening or start your night out.
Please contact us at 248-591-9463 to reserve a spot.

Where: Vitner’s Wine Cellar, Royal Oak
When: 6:00PM-8:00PM
Tix: $15.00
http://www.royaloakwinery.com/

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Thursday, March 12th: Rock ‘n Roll Wine, “Amplified” Wine Tasting at 336 Main

An “Amplified” wine tasting. Making wine more accessible, less pretentious, and more fun by pairing it with live music in interesting venues. On Thursday, March 12th, Rock ‘n Roll Wine gets shakin' at 336 Main---a club and martini bar in Plymouth. 336 Main offers a respite from the franchise pub and sports bar crowd by espousing the concept of keeping it casually upscale with quality beer, wine, liquor and excellent live entertainment. As usual, RnR Wine will be pouring a brand-new mix of the underappreciated, unusual, and just plain good wines from all over the globe.

One of 336 Main's regular entertainers, Rick Canzano, will be performing a wide mix of popular covers and original entertainment. Canzano is a dynamic live performer, who plays several instruments, and has honed his craft throughout the clubs of Detroit.

A $25 advance ticket lets you sample all of the music and wine that your heart desires. The cost goes up to $30 the day of the show.

Wine pouring starts at 6:30pm, live music begins shortly thereafter. See you there!

Where: 336 Main, Plymouth
When: 6:30PM
Tix: $25.00 advance, $30.00 at the door
http://www.rnrwine.com/

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Friday, March 13th: Vintage Rock Wine Dinner Featuring Mike Fleetwood Riesling and Doobie Red at Fleming’s

OPENING SONG
GROOVY GOAT CHEESE & OVEN DRIED TOMATO CROSTINI
Double Platinum Champagne Cocktail
An original creation by rock star mixologist Kim Haasarud,
author of 101 Champagne Cocktails

MEGA-HIT
ROCKIN' SHRIMP & BLUE CHEESE DIPPING SAUCE
served with spring greens and batons of carrots
MICK FLEETWOOD PRIVATE CELLAR,
Riesling Central Coast, 2005
This refreshing, off-dry 2005 Riesling crafted by Mick
Fleetwood is the winner of numerous awards and accolades.

CHART TOPPER
KILLER FILET MIGNON
served with sautéed chard, tomato and whole grain
festival fries
DOOBIE RED, North Coast Collectors Series, 2005
Having managed The Doobie Brothers for over 35 years,
B.R. Cohn Winery's Bruce Cohn named this Collectors Series after the artists.

ENCORE
SMOKIN' BROWNIE SUNDAE
dark chocolate brownie, fudge sauce, raspberry sauce,
chantilly cream, chopped candied walnuts
Coffee or Tea

Where: Fleming’s Prime Steakhouse & Wine Bar, Birmingham
When: 6:30PM-9:00PM
Tix: $55.00 (excludes tax and gratuity)
http://www.flemingssteakhouse.com/

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Tuesday, March 17th: A Night in the Andes Wine Dinner at Forest Grill

Hour Detroit’s “Restaurant of the Year” presents “A Night in the Andes”
March 17th, 2009, 6:30 P.M.

Prepare to feast with Chef/Proprietor Brian Polcyn's and Executive Chef David Gilbert's collaboration as they bring you Latin America fare paired with award winning wines from Argentina and Chile.

Seating is limited for this event.

Lime Marinated Snapper
Avocado, Mango, and Green Papaya
Accompanied with: Trivento Torrentes, Mendoza Argentina 2007

Sopa De Quinoa
Roasted Sweet Peppers, Garlic, Poached Egg, and Pepper Broth
Accompanied with: Terrunyo Sauvignon Blanc, Casablanca Valley Chile 2007

Aired Dried Ham
Fried Plantains, Pickled Chayote & Bacalao Pebre Sauce, Queso Fresco shot
Accompanied with: Amelia (CYT) Chardonnay, Casablanca Valley Chile 2005

Slow Roasted Loin of Lamb
Poblano Peppers, Empanada, Raisins, Chimichurri
Accompanied with: Trivento Golden Reserve Malbec, Mendoza Argentina 2006

Braised Beef Cheeks
Smoked Tongue, Fresh Bacon
Accompanied with: Terrunyo “Peumo Vineyard,” Carmenere, Cachapoal Valley Chile 2006

Churros
Dulce De Leche, Tropical Fruit
Accompanied with: Concha Y Toro Late Harvest Sauvignon Blanc, Maule Valley Chile 2005

$85 per Person Plus Tax and Gratuity
Reservations are made with a credit card only.

Where: Forest Grill, Birmingham
When: 6:30PM
Tix: $85.00 plus tax and gratuity
http://www.theforestgrill.com/

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Friday, March 20th: Duckhorn Wine Dinner at The Reserve

This Event will Sell Out

Reception 6:30 pm

Passed Appetizers
2007 Duckhorn Vineyards, Napa Valley Sauvignon Blanc
2006 Decoy, Napa Red Wine

Dinner 7:00 pm

Poached Butterfish
Baby Rocket and Fennel Salad, Dragon Fruit-Satsuma Vinaigrette
2007 Duckhorn Vineyards Napa Valley Sauvignon Blanc

Foie Gras Cappuccino
Quinoa and Duck Breast
2006 Migration Pinot Noir, Anderson Valley

Intermezzo

Veal Loin
Quince and Lentil Ragout, Pancetta, Olive Puree
2005 Duckhorn Vineyards Napa Valley Merlot Three Palms Vineyard

Dessert
“Rocky Road”
2006 Paraduxx, Napa Valley Red
Chocolate Barks and Bites

French Press Coffee Service
Bon Appetit
Executive Chef Brian Henson

Where: The Reserve at Big Rock Chophouse, Birmingham
When: 6:30PM-9:30PM
Tix: $150.00 inclusive of tax, tip, and valet
www.thereservebirmingham.com