In an innovative and forward-thinking project on health and healing, Matt Prentice--well-known local restaurateur and chef--has partnered up with the newly-opened Henry Ford West Bloomfield Hospital to create over 3,000 recipes that are 99% organic to not only provide patients with high-quality foods during their recovery time, but also to provide them with foods that may actually assist in their recovery.
Organic foods retain more vitamins and minerals than those that are mass-produced, and the ingredients Prentice utilizes in such items as his hearty broths are selected because they not only taste good but they provide such benefits as boosting the immune system and fighting cancer. While there are some hospitals that do offer limited organic menus, Henry Ford West Bloomfield looks to be the first of its kind to be fully dedicated to the use of organic ingredients and wholly subscribe to the belief that, well--you are what you eat.
The hospital looks towards opening two greenhouses on its campus in the future, one for learning and the other for production, and currently sources its organic produce from Chef's Garden in Ohio and Earthbound in California. The hospital is also building a relationship with Schoolcraft College's Culinary Arts Program, which plans on a course in healing cuisine in the Fall and is in discussion with the hospital of a joint health care culinary institute, as well as having developed with Ford a series of community education programs called "Culinary Partners in Health."
Prentice himself claims to have learned more about the correlation between diet and health in the last two years than in a lifetime of cooking and studying at culinary institutes. He plans a new patient- and quality-focused approach to hospital cuisine, taking restaurant standards of quality and cleanliness into the hospital kitchen, which has historically been known to focus only on the keeping down food costs. Prentice also contends that, in the longrun, investing in slightly more expensive ingredients will actually save the hospital money by shortened length of visits, and that organic cooking (if done efficiently and portioned properly) is actually less expensive than purchasing prepared foods.
As people become increasingly more interested in holistic approaches to health and healing, the food we eat suddenly becomes more important than ever before. There is a growing realization that sustainable cuisine (which includes organic and locally-produced foods) not only tastes better, but helps your body heal faster and feel better. The days of 50-year-old hausfraus scooping some unidentifiable slop onto your grandmother's hospital food plate or your son's school cafeteria tray (Michigan is also on the forefront of sustainable cuisine in school cafeterias) are fast disappearing, and are being replaced with bonafide chefs who have trained at real culinary institutes and have made a committment to quality food made with quality ingredients with the health and wellness of the patient or student in mind. Thank the Food Network or the nation's faddish fascination with all things going green...whatever it is, it's about damn time.
Remember: you are what you eat.
Source: Metromode.
Friday, March 13, 2009
Detroit Synergy Supper Club at the Rattlesnake
PRESS RELEASE MARCH 12, 2009: This month Detroit Synergy Group is very excited to announce our Supper Club at the world-renowned Rattlesnake Club. On Wednesday, March 25th beginning at 6:00PM, Supper Club heads to the Detroit riverfront to one of the most acclaimed dining establishments in Michigan—the Rattlesnake Club, located at 300 River Place.
“We’re very pleased to be able to host this event here,” Private Dining and Catering Manager Amy Engelbert declares. “Many people have a misconception of what the Rattlesnake Club is all about. We want to welcome these new faces and show them we’re not ‘stuffy’ at all. And we also want to do something above and beyond past Supper Club events and make this one truly one to remember!”
For this event, participants will indulge in some of world-renowned Chef Jimmy Schmidt’s infamous cuisine, as well as some new inspirations from his kitchen:
• Salad (Choice of):
o Organic Field Greens tossed w/Apple Cider Vinaigrette, Golden Beets Carrot Strings, Crispy Onions & Grated Parmesan
o Willy's Caesar Salad w/Romaine Hearts, Garlicky Dressing & Parmesan Crisp;
• Entree (Choice of):
o Ginger Scented Wild Atlantic Nova Salmon: Ginger Crystal Coated Salmon Swimming in a Sweet Corn Risotto, Splashed w/Ginger Froth, Scallion & Crispy Ginger Salad)
o Live Smoked CAB Beef Short Ribs Braised in Rich Rattlesnake Barbeque Spices then Live Hickory Smoked Atop Roasted Cauliflower Smash, Tobacco Onion Rings
o Maple Roasted Breast of Free Range Chicken Pan Roasted atop Butternut Squash Ravioli, Roasted Cippolini & Chantrelle Mushrooms, Splashed with Parmesan Froth & Fried Sage
• Dessert (Choice of):
o Flourless Pressed Chocolate Cake served w/Housemade Vanilla Ice Cream & Caramel Sauce
o Lavender & White Chocolate Creme Brulee w/Caramelized Raspberries, Burnt Turbinado Sugar Crisp & Pyramid
Tickets are $30.00 in advance at the DSG store, http://shop.detroitsynergy.org, and include tax and gratuity. (NOTE: Tickets might not be available for purchase immediately. Please check back again.) There will also be an optional two-glass wine flight available for an additional $10.00. Tickets to this event are available by online purchase only, and all purchases must be made by Tuesday, March 24th.
Afterwards, join the Rattlesnake Club for an afterglow in their scenic Grill Room, where fantastic Happy Hour specials will be extended for Detroit Synergy members after dinner. Happy Hour specials are as follows: $2.00 Domestic Beer Bottles, $3.00 Well Drinks, $4.00 Wine Selections, $5.00 Wall of Vodka (100 choices shaken, stirred, or up).
The Rattlesnake Club carries with it quite a bit of “old Detroit” cachet. Chef Jimmy Schmidt began his culinary career in Detroit as the Executive Chef and Executive General Manager at Detroit’s historic and world-famous London Chop House, which he left some 20 years ago to open his own restaurant—the Rattlesnake Club in Denver, followed by the Detroit location. Since then he has opened another location in Palm Desert and continues to offer the same cutting-edge cuisine that has garnered him international recognition, including being honored with the title “Best Chef of the Midwest” by the prestigious James Beard Foundation (and to this day remains the only recipient of this award in Michigan). He is also the Chairman of Chefs Collaborative, which includes culinary stars Jacques Pepin, Wolfgang Puck, and Mark Miller in a collaboration of commitment to sustainable cuisine and utilizing local ingredients. The Rattlesnake Club has garnered international recognition as one of the finest restaurants in the region, and Detroit Synergy’s Supper Club is both fortunate and thrilled to be holding our March event at such a distinctive and prominent location.
Detroit Synergy is a 501(c) 3 non-profit organization. Its mission is to generate positive perceptions and opinions about Detroit by bringing together a diverse community and building upon the City's strengths and resources to realize a common vision for a greater Detroit. Please visit www.detroitsynergy.org for more information about the group.
“We’re very pleased to be able to host this event here,” Private Dining and Catering Manager Amy Engelbert declares. “Many people have a misconception of what the Rattlesnake Club is all about. We want to welcome these new faces and show them we’re not ‘stuffy’ at all. And we also want to do something above and beyond past Supper Club events and make this one truly one to remember!”
For this event, participants will indulge in some of world-renowned Chef Jimmy Schmidt’s infamous cuisine, as well as some new inspirations from his kitchen:
• Salad (Choice of):
o Organic Field Greens tossed w/Apple Cider Vinaigrette, Golden Beets Carrot Strings, Crispy Onions & Grated Parmesan
o Willy's Caesar Salad w/Romaine Hearts, Garlicky Dressing & Parmesan Crisp;
• Entree (Choice of):
o Ginger Scented Wild Atlantic Nova Salmon: Ginger Crystal Coated Salmon Swimming in a Sweet Corn Risotto, Splashed w/Ginger Froth, Scallion & Crispy Ginger Salad)
o Live Smoked CAB Beef Short Ribs Braised in Rich Rattlesnake Barbeque Spices then Live Hickory Smoked Atop Roasted Cauliflower Smash, Tobacco Onion Rings
o Maple Roasted Breast of Free Range Chicken Pan Roasted atop Butternut Squash Ravioli, Roasted Cippolini & Chantrelle Mushrooms, Splashed with Parmesan Froth & Fried Sage
• Dessert (Choice of):
o Flourless Pressed Chocolate Cake served w/Housemade Vanilla Ice Cream & Caramel Sauce
o Lavender & White Chocolate Creme Brulee w/Caramelized Raspberries, Burnt Turbinado Sugar Crisp & Pyramid
Tickets are $30.00 in advance at the DSG store, http://shop.detroitsynergy.org, and include tax and gratuity. (NOTE: Tickets might not be available for purchase immediately. Please check back again.) There will also be an optional two-glass wine flight available for an additional $10.00. Tickets to this event are available by online purchase only, and all purchases must be made by Tuesday, March 24th.
Afterwards, join the Rattlesnake Club for an afterglow in their scenic Grill Room, where fantastic Happy Hour specials will be extended for Detroit Synergy members after dinner. Happy Hour specials are as follows: $2.00 Domestic Beer Bottles, $3.00 Well Drinks, $4.00 Wine Selections, $5.00 Wall of Vodka (100 choices shaken, stirred, or up).
The Rattlesnake Club carries with it quite a bit of “old Detroit” cachet. Chef Jimmy Schmidt began his culinary career in Detroit as the Executive Chef and Executive General Manager at Detroit’s historic and world-famous London Chop House, which he left some 20 years ago to open his own restaurant—the Rattlesnake Club in Denver, followed by the Detroit location. Since then he has opened another location in Palm Desert and continues to offer the same cutting-edge cuisine that has garnered him international recognition, including being honored with the title “Best Chef of the Midwest” by the prestigious James Beard Foundation (and to this day remains the only recipient of this award in Michigan). He is also the Chairman of Chefs Collaborative, which includes culinary stars Jacques Pepin, Wolfgang Puck, and Mark Miller in a collaboration of commitment to sustainable cuisine and utilizing local ingredients. The Rattlesnake Club has garnered international recognition as one of the finest restaurants in the region, and Detroit Synergy’s Supper Club is both fortunate and thrilled to be holding our March event at such a distinctive and prominent location.
Detroit Synergy is a 501(c) 3 non-profit organization. Its mission is to generate positive perceptions and opinions about Detroit by bringing together a diverse community and building upon the City's strengths and resources to realize a common vision for a greater Detroit. Please visit www.detroitsynergy.org for more information about the group.
Tuesday, March 10, 2009
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.
------------------------------------------------
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/
-------------------------------------------------
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/
------------------------------------------------
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/
-----------------------------------------------------
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/
-------------------------------------------------------
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/
------------------------------------------------------
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
------------------------------------------------
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/
-------------------------------------------------
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/
------------------------------------------------
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/
-----------------------------------------------------
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/
-------------------------------------------------------
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/
------------------------------------------------------
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
Monday, March 9, 2009
Happy Hour Specials at the Rattlesnake
You wouldn't think it because of its hoighty-toighty reputation, but the Rattlesnake Club in Detroit has some of the best happy hour specials in the city (especially for a fine dining establishment).
Check it out:
4:00PM-7:00PM Tuesdays through Fridays
Tuesdays The Wall of Vodka
Choose any of their 100 vodkas shaken, stirred, up or on the rocks -- your choice for $5.00
Wednesdays Martini Madness
Enjoy the Rattlesnake's house-infused martinis for $5.00
Thursdays & Fridays
$2 Domestic beer bottles
$3 Well drinks
$4 Wine selections
$5 Wall of vodka
Enjoy complimentary artisanal pizza served during happy hour on Thursday & Friday.
$5.00 martinis and a wall of vodka? AND pizza??? Yes, please.
Check it out:
4:00PM-7:00PM Tuesdays through Fridays
Tuesdays The Wall of Vodka
Choose any of their 100 vodkas shaken, stirred, up or on the rocks -- your choice for $5.00
Wednesdays Martini Madness
Enjoy the Rattlesnake's house-infused martinis for $5.00
Thursdays & Fridays
$2 Domestic beer bottles
$3 Well drinks
$4 Wine selections
$5 Wall of vodka
Enjoy complimentary artisanal pizza served during happy hour on Thursday & Friday.
$5.00 martinis and a wall of vodka? AND pizza??? Yes, please.
Friday, March 6, 2009
It's Really Pronounced "Fort": Forté
It's been years since I've been to Forté in Birmingham. What I do recall was a largely unremarkable experience; a whole lot of flair with little else, and a solid but overpriced wine list. Suffice it to say it did not make my short (or even semi-extended) list of places I would put in my regular rotation.
Then I recently found out that Don Yamauchi, formerly of Tribute Restaurant in Farmington Hills (a former favorite of mine) which is operated by the Epoch Restaurant Group which also owns Forté, is now the Executive Chef there (after a brief stint at the MGM Grand Michael Mina restaurants--by the way, MGM seems to have a hard time maintaining quality staff--most of those who went there in search of greener pastures have since left and returned to the area's tightly networked independent fine restaurants). Since taking over late last summer, Yamauchi has completely transformed their menu, making it a little more affordable and now serving breakfast, lunch and dinner.
(Note: hours may vary over the next month or so as the restaurant closes sporadically for renovations.)
Yamauchi has maintained his very unique cooking style. As a half-Latino, half-Japanese chef raised in the southwest with Tex-mex cooking traditions, Yamauchi has maintained his multicultural identity on this simple, unpretentious menu. Hearty meat-and-potatoes -style dishes meets a smattering of more delicate fare, but unlike Tribute (where Yamauchi had to follow in the steps of the indomitable Takashi Yagahashi, a difficult adjustment to make for all involved), this is not haute cuisine. Perhaps it never really was, but under Yamauchi Forté has become the kind of place where one-pound pork chops and whole chickens marinated in sea salt and cinnamon dominate the menu.
Catering heavily to good ol' boy American tastes, Forté's menu features items such as an Iceberg "Wedge" Salad (chopped iceberg lettuce with candied pecans, bacon, grape tomatoes, and 1000 Island Dressing), a great big whopping wedge of culinary faux pas in any fine-dining establishment but here, it just seems to fit. There's also pizza--plain old regular build-your-own pizza--and for kicks, the Forté Kobe Cheeseburger (a half pound of kobe beef on a brioche bun with Don's special sauce). The menu may be simple and overly American, but here it seems like Yamauchi is finally having some fun.
We started with a basket of their soft and easily tearable fresh-baked salt-and-herb-encrusted bread, served piping hot with creamy butter. I then moved on to the Buffalo Chicken Spring Rolls with celery and bleu cheese (Far East meets southwest if ever there was), which tasted exactly how you think they would and made me want to drop all etiquette to lick my fingers and ask for a wet nap. Other starters include Chilled Vegetarian Spring Rolls and a Crispy Maki Beef Roll with horseradish aioli, and this is where Yamauchi's Asian culinary background is most evident on the menu (aside from the creative Wasabi Mashed Potatoes served with the whole chicken). You can also order "Garlic Braised Snails." Yes, "snails." Not escargot. Snails. Another fine dining faux pas but at this point you should expect the unexpected here.
Like the truffle pig I am, for dinner I sniffed out the one thing that made this menu most intriguing to me: the Eggs Rosini. Short rib hash, foie gras, and white truffle hollandaise. One of my favorite dishes in some time, and quite a standout on a menu of steaks and chicken pot pie. Even though it didn't really seem to belong on the menu, it definitely belonged in my mouth. The hollandaise was strongly aromatic of white truffles and the foie gras was absolute perfection--probably the best-prepared foie gras I've ever had, cooked to a perfect temperature and not at all burnt. The flavor was also fairly mild for foie gras, and melted in my mouth like butter right alongside the decadently rich hollandaise and slightly crisp short rib hash. Plus, the title egg, which added even more richness.
The desserts sounded delectable, but at that point I had consumed a week's worth of fat grams and was ready to be rolled to my car. I did sample some of my friend's Fresh Fruit and Sorbet with lemon and strawberry house-made sorbets. A perfectly light palate-cleanser.
The wine list is as solid as I remember--somewhat boutique-ish with some favorite names such as "Cakebread" and "Sin Zin." Big on California. About 10 wines from France, Spain, and Italy, yet the Italians are all heavy-hitters (two Brunello di Montalcino labels, a Barbaresco, and Ornellaia...someone here likes their Italian wines). Some decent "New Worlds." Nothing too amazing. Fairly priced. We split a bottle of the Paso Robles' Clos Mimi Petite Rousse Syrah--soft, perfumey, lots of fruit including sweet cherries and red currant with a hint of spice; more than anything I knew it would be something my friend would enjoy as it is not one of those punch-you-in-the-face loud, stinky reds that I typically like.
At Forté the menu might scream casual Americana, but the ambiance and service does not. Our server was extremely polite and knowledgable, offering his help in making wine selections and even offering to run outside and put change in my car so I wouldn't have to...though I'd never dream of actually allowing him to do this (Can you imagine!?! "Sure, it's down the street on the right, here's a quarter."), it was still a show of stellar service that he even offered. He commended particular selections (including my Eggs Rosini), and was incredibly patient when my friend wavered aloud over particular options and even offered his input. He was speedy and attentive and exhibited all the proper decorum; a stellar presence of absolute professionalism in this restaurant. Service truly can make or break a meal.
The décor is a bit...stuffy. It's very pretty and very trendy--perhaps too pretty and trendy for the direction the food has taken. The dark colors and heavy drapes which line the dining room are a bit too much for an establishment that should be a little more light and fun, open and airy. I do like the neon blue-illuminated wine cellar as well as the blue-and-gold mosaic tiles in the bar area, but after so many years of the same-old, Forté could use a facelift to go with the new face in the kitchen. And perhaps that is the plan with the coming renovations, which should now be underway.
In the before time, the crowd at Forté could be a little Birmingham-y--old rich folks in the early evening followed by pampered young trustfunders at night. When I was there on a Friday the crowd was a little more laid-back with people just drinking and laughing in the bar (instead of pursing their lips and looking to see who's looking at them) and only a handful of other guests in the dining room after 9:00. The lunch crowd should be a good draw as their lunch menu is ideal (French Onion Soup and Mile-High Pastrami, anyone?). I'm excited to see these changes that Forté is going through and I think they will best suit the restaurant in the future. The times they are a'changin' and for a place like this to stay successful, it must cater to more traditional tastes (i.e., comfort food at comfortable prices). I commend Yamauchi's plucky audaciousness in creating a decidedly non-trendy menu in a historically trendy place, and for being so bold as to shirk fine dining conventions and just call a snail a snail.
Looking forward to seeing what else you do, Don.
Then I recently found out that Don Yamauchi, formerly of Tribute Restaurant in Farmington Hills (a former favorite of mine) which is operated by the Epoch Restaurant Group which also owns Forté, is now the Executive Chef there (after a brief stint at the MGM Grand Michael Mina restaurants--by the way, MGM seems to have a hard time maintaining quality staff--most of those who went there in search of greener pastures have since left and returned to the area's tightly networked independent fine restaurants). Since taking over late last summer, Yamauchi has completely transformed their menu, making it a little more affordable and now serving breakfast, lunch and dinner.
(Note: hours may vary over the next month or so as the restaurant closes sporadically for renovations.)
Yamauchi has maintained his very unique cooking style. As a half-Latino, half-Japanese chef raised in the southwest with Tex-mex cooking traditions, Yamauchi has maintained his multicultural identity on this simple, unpretentious menu. Hearty meat-and-potatoes -style dishes meets a smattering of more delicate fare, but unlike Tribute (where Yamauchi had to follow in the steps of the indomitable Takashi Yagahashi, a difficult adjustment to make for all involved), this is not haute cuisine. Perhaps it never really was, but under Yamauchi Forté has become the kind of place where one-pound pork chops and whole chickens marinated in sea salt and cinnamon dominate the menu.
Catering heavily to good ol' boy American tastes, Forté's menu features items such as an Iceberg "Wedge" Salad (chopped iceberg lettuce with candied pecans, bacon, grape tomatoes, and 1000 Island Dressing), a great big whopping wedge of culinary faux pas in any fine-dining establishment but here, it just seems to fit. There's also pizza--plain old regular build-your-own pizza--and for kicks, the Forté Kobe Cheeseburger (a half pound of kobe beef on a brioche bun with Don's special sauce). The menu may be simple and overly American, but here it seems like Yamauchi is finally having some fun.
We started with a basket of their soft and easily tearable fresh-baked salt-and-herb-encrusted bread, served piping hot with creamy butter. I then moved on to the Buffalo Chicken Spring Rolls with celery and bleu cheese (Far East meets southwest if ever there was), which tasted exactly how you think they would and made me want to drop all etiquette to lick my fingers and ask for a wet nap. Other starters include Chilled Vegetarian Spring Rolls and a Crispy Maki Beef Roll with horseradish aioli, and this is where Yamauchi's Asian culinary background is most evident on the menu (aside from the creative Wasabi Mashed Potatoes served with the whole chicken). You can also order "Garlic Braised Snails." Yes, "snails." Not escargot. Snails. Another fine dining faux pas but at this point you should expect the unexpected here.
Like the truffle pig I am, for dinner I sniffed out the one thing that made this menu most intriguing to me: the Eggs Rosini. Short rib hash, foie gras, and white truffle hollandaise. One of my favorite dishes in some time, and quite a standout on a menu of steaks and chicken pot pie. Even though it didn't really seem to belong on the menu, it definitely belonged in my mouth. The hollandaise was strongly aromatic of white truffles and the foie gras was absolute perfection--probably the best-prepared foie gras I've ever had, cooked to a perfect temperature and not at all burnt. The flavor was also fairly mild for foie gras, and melted in my mouth like butter right alongside the decadently rich hollandaise and slightly crisp short rib hash. Plus, the title egg, which added even more richness.
The desserts sounded delectable, but at that point I had consumed a week's worth of fat grams and was ready to be rolled to my car. I did sample some of my friend's Fresh Fruit and Sorbet with lemon and strawberry house-made sorbets. A perfectly light palate-cleanser.
The wine list is as solid as I remember--somewhat boutique-ish with some favorite names such as "Cakebread" and "Sin Zin." Big on California. About 10 wines from France, Spain, and Italy, yet the Italians are all heavy-hitters (two Brunello di Montalcino labels, a Barbaresco, and Ornellaia...someone here likes their Italian wines). Some decent "New Worlds." Nothing too amazing. Fairly priced. We split a bottle of the Paso Robles' Clos Mimi Petite Rousse Syrah--soft, perfumey, lots of fruit including sweet cherries and red currant with a hint of spice; more than anything I knew it would be something my friend would enjoy as it is not one of those punch-you-in-the-face loud, stinky reds that I typically like.
At Forté the menu might scream casual Americana, but the ambiance and service does not. Our server was extremely polite and knowledgable, offering his help in making wine selections and even offering to run outside and put change in my car so I wouldn't have to...though I'd never dream of actually allowing him to do this (Can you imagine!?! "Sure, it's down the street on the right, here's a quarter."), it was still a show of stellar service that he even offered. He commended particular selections (including my Eggs Rosini), and was incredibly patient when my friend wavered aloud over particular options and even offered his input. He was speedy and attentive and exhibited all the proper decorum; a stellar presence of absolute professionalism in this restaurant. Service truly can make or break a meal.
The décor is a bit...stuffy. It's very pretty and very trendy--perhaps too pretty and trendy for the direction the food has taken. The dark colors and heavy drapes which line the dining room are a bit too much for an establishment that should be a little more light and fun, open and airy. I do like the neon blue-illuminated wine cellar as well as the blue-and-gold mosaic tiles in the bar area, but after so many years of the same-old, Forté could use a facelift to go with the new face in the kitchen. And perhaps that is the plan with the coming renovations, which should now be underway.
In the before time, the crowd at Forté could be a little Birmingham-y--old rich folks in the early evening followed by pampered young trustfunders at night. When I was there on a Friday the crowd was a little more laid-back with people just drinking and laughing in the bar (instead of pursing their lips and looking to see who's looking at them) and only a handful of other guests in the dining room after 9:00. The lunch crowd should be a good draw as their lunch menu is ideal (French Onion Soup and Mile-High Pastrami, anyone?). I'm excited to see these changes that Forté is going through and I think they will best suit the restaurant in the future. The times they are a'changin' and for a place like this to stay successful, it must cater to more traditional tastes (i.e., comfort food at comfortable prices). I commend Yamauchi's plucky audaciousness in creating a decidedly non-trendy menu in a historically trendy place, and for being so bold as to shirk fine dining conventions and just call a snail a snail.
Looking forward to seeing what else you do, Don.
Thursday, March 5, 2009
Midwest Young Chef's Competition
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!
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!
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.
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