Metro Detroit Foodie

The Roasting Plant

2013-02-13T23:16:00.001-05:00

The Roasting Plant is located right in the heart of Campus Maritus Park and is a delight to the senses from the moment you step out of your car. We parked more than a block away and could smell the coffee roasting at the first breath of the downtown air.

Inside is a circus of roasting coffee, lined up customers and the sound of coffee beans flying through tubes that run above the customers heads. The concept is simple, but is played out by a complex system of tubes, coffee roasting equipment and state of the art brewers.

Coffees from around the world are can be ordered at the counter. With the press of a button your coffee is weighed and shot from the holding area in the center of the cafe to awaiting brewing machines. The coffees we ordered all came with a wonderful creme layer and were delicious. The place is really enjoyable and you can get a cup of Jamaica Blue made to order. What more could you want!

Courage Coffee- Hamtramck

2013-02-01T09:11:00.001-05:00

Hamtramck is one of the most unique, culturally diverse areas in the city. Don't let it's hard exterior fool you. While we all hear about financial problems, blight, and general disarray within the city, there are still many viable businesses, establishments, and individuals who are turning the tide there. They are slowly bringing back pride to the area one establishment at a time.

Courage Coffee is no exception to this rule. The name Courage Coffee is fitting, because a group of young, hard working individuals have opened a brew house there that focuses on coffee lovers. They specialize in brewed coffee. Currently there is no espresso maker in the shop, although there is some discussion on that in the future. The general manager(Chilly) told me, " if you want espresso you should go to Astro or Great Lakes, but if you want to experience an excellent cup of brewed coffee with all of it flavors, characteristics, and individual nuances, then Courage is your place"! Courage only brews Coffee from "Intelligentsia", and it really is fantastic. We sampled coffee from two different regions, and they were wonderful, vibrant, smooth cups that leave you wanting more.

Chilly

The really amazing thing about Courage is that they are not only focused on great coffee, they are focused on making there community better. Whether it be through providing for the needy, providing activities for local children, or helping with local community projects, they are Courageously making an impact on the community.

Make it a point to stop by and experience a great cup of coffee, and ask one of the staff what they are working on and you will experience some Courageous inspiration of your own!

Tongues

2013-01-09T14:59:00.001-05:00

Tongues Protein bar and Chill Lounge opened in Wyandotte, October 2011. Father and son Greg and Tim Tongue have opened a laid back home town coffee bar where you will always be welcomed with a smile and a hand shake.

1st Monday of the month is open mic night. Live music every Friday and regular movie nights.

Tongues does not just focus on fun. The coffee matters! Tongues only brews Zingerman's finest and Tim is a master shot puller. Check out their Tongue Splitter(4 shots), Affogato (espresso over ice cream) or their own home made chai!

Supino Pizza

2013-01-04T15:36:00.001-05:00

If you have read previous posts from me, you will know that I really enjoyed Tomatoes pizza. While I still would not pass up a slice from there, when I think of pizza I automatically think Supino.

It is a wonderful little store front, New York style pizzeria on the southwest side of Eastern Market. If you want to dine in, plan on it being crowed and tables are first come first serve. There is always a line, and I have never waited less than 45 for a pie. I enjoy that part of the experience, but its not everyone's thing.

Call ahead early for an evening pie. I called at 1 today for a 5pm pick up and they had to ask the kitchen if that time worked, and it is always that way. Don't make the mistake of ordering a small for two people it looks big, but very thin. If you have leftovers, you can bring it back to life at hom with just a couple minutes under the broiler. Closed Sunday and Monday.

The Bismark, aka "one egg" = one word-Incredible!

New Year... New Technology

2013-01-01T09:04:00.001-05:00

It has been more than a year since my last post. When I started out on this little blogging adventure, I began with a portable camera and a home computer. While I was able to make this work, after several post it began to be more of a headache that enjoyment.

As of yesterday I have finally broken in to the new millennia (13 years later) and purchased a device that will allow some real time assessments of food, culture, and of course great restaurants.

I hope your new year is a great one. We started ours off right with some great cheeses from and bread from Zingerman's creamery and bake house.

Hot and Spicy at Firehouse No. 5: Sala Thai

2011-11-06T19:30:00.004-05:00

Firehouse No. 5 built 1888

The Entire Eastern Market district is really a wonderful place to visit for interesting food experiences. Sala Thai's Eastern Market location really gives us the opportunity to experience some of Detroit's wonderful history while enjoying really good food. To me this is just another element or layer of interest that can come to the food experience.

Sala Thai is located in the nostalgic Firehouse No.5 building. It is a beautiful building, and from the moment that you pull up and see this artfully designed storefront you will be itching to get inside and check out the interior. Dark woods, elevated booths, and interesting fabric coverings bring a real visual experience before the dinning ever starts. I was a little disappointed to see all of the beautiful work and two large flat screen TV's breaking up the feel of the place, but honestly they really were not much of a distraction.

Pad Thai

The stream of people moving in and out as we entered told me that Sala has become a great spot to experience really good Thai food. We were not at all disappointed by the experience. Around the table we ordered a couple of Thai standards, Gang Gai, and Pad Thai. Both of these dishes were very fresh and really looked nice when they came out of the kitchen. The flavor of both were very good, and what you would expect from a Thai restaurant. Several comments were made about he fresh mushrooms in our dishes. Many times mushrooms are cooked to... well, mush. However these were cooked but still firm and had great flavor.

Two other dishes were also ordered. The first was Gaeng Paa. This is a stir-fry dish with assorted vegetables and your choice of a meat all in a curry sauce. On the menu this dish had three chile peppers beside it. NOVICE THAI EATERS PAY ATTENTION!! These peppers mean something! Unlike other dishes on a Thai menu that can be served ranging from no heat all the way to "I can't feel my face" heat. A dish that has peppers beside the name start with that amount of heat. Most Thai restaurants have the same rating system. 1,2,3 = mild, medium, or hot. Beyond that you can get extra hot and more but then there it is more about feeling the food because you can no longer taste it.

The Gaeng Paa dish started out hot but my friend requested it mild. He did not realize the most "mild" form of this dish starts out hot. He said that he enjoyed the dish very much although several glasses of water were consumed and he was sweating like he ran a marathon. I did taste this dish, and the flavors were great, but I am glad I did not have to eat it all.

The forth dish was Pad cashew which really is as simple as it sounds. Chicken vegetables and cashews in a spicy brown sauce. We were very pleased with this dish as well.

The thing that I personally enjoyed the most about the entire meal was the spring roll that I ordered. When they sat it in front of me, it looked like a little pastry. It was light in color, and had a wonderful aroma. Spring rolls can be found in many restaurants but to find one that is really well done is not an every day occasion. This spring roll was crisp and not oily. It was not overcooked, and its ingredients tasted fresh. It was served along side a hot and sour dipping sauce which I could rub on toast and enjoy.

Sala Thai is just one more place to add to your list of places to check out in Detroit. It has great history, great atmosphere, and a food experience that you will thoroughly enjoy.

Coffee in Corktown: Astro

2011-11-02T00:17:00.007-04:00

If it has been a while since you took a drive down Michigan Avenue through the Cork Town district then it is likely that you will be surprised by the area. A decade ago the only things you would see were a handful of shady looking businesses, abandon buildings, and a dilapidated Tiger's Stadium. I am sad to say that old piece of history is gone, but I am happy to tell you that as old things pass away new things come in their places.

Cork Town is progressively taking steps toward becoming the epitome of the old becoming new. New businesses are taking over old run down buildings and revitalizing them in to some new really interesting and eclectic places. Today as
you drive down Michigan Ave, you can see some of these places coming to life.

A young couple turned their dream into a reality when they opened the doors of their new business. Astro Coffee is quickly becoming a buzz with coffee purists. Doors were unlocked for the first time just three months ago, but from the constant stream of people, it is obvious that it is quickly making it's mark on the area. This husband and wife team epitomize what is happening in the cultural melting pot that we call the Detroit Metro area. Daisuke is the son of Japanese parents and his wife Jessica is from Australia. They spoke to us today about Astro and the new adventure that they were working on in Cork Town. With her charming accent Jessica told us all about their strong desire to bring in the best organic, single origin coffees from around the nation to be highlighted right here in Detroit. Their desire is not to create the next new blend or to keep you coming back for the same old cup of coffee every day. Their desire is to truly allow the coffee connoisseur to experience the finest roasters that the US has to offer. This keeps the coffee and espresso menu constantly changing as they discover new talented roast houses from all over the United States.

While you will pay a little more for a cup of coffee at Astro, the experience and the cup is well worth it. Every order is ground fresh and made in single cup form through pour over cones. There are no carafes or air pots that are holding stale old coffee. You won't find foo foo coffee drinks that have long names and twenty five ingredients. They make simple coffee and espresso drinks, and they do it very well. If you are looking for something to eat along with that amazing cup of coffee, Jessica has some wonderful pastry and sandwich creations.

One other thing that will strike you about Astro is that it is obsessively clean. I am not just talking about their ability to clean a toilet, however the bathroom was spotless. The over all restaurant is clean. The decor is clean and neat. The paint lines are clean and straight, and even the old exposed brick is clean. This is really a breath of fresh air for Detroit and for the Cork Town district. This entire area is changing one building at a time and Astro is just one more place that is pushing Detroit back to becoming a world class city.

Old School Italian: Roma Cafe

2011-10-14T21:31:00.003-04:00

We were really excited when I discovered Roma Cafe on the edge of Eastern Market. It boasts of being Metro Detroit's oldest Italian restaurant. I read several other articles about the history, the food, and most of all how wonderful the wait staff were. So after reading the acclaim, and hearing of its history I really thought that this one was going to be a winner.

First of all, I have to tell you that you had better know where you are going when you headed to Roma. It is simple to get to, but not in an expected location. It is bordered by empty lots on one side and a fire station on another. The building it's self is an old corner store front building that would not stand out if it were not for the large font of "Roma Cafe" that really stands out from it's surroundings. Parking appears to be a problem at first with the Roma lot appearing to be exclusively valet. There is a gravel lot available caddy corner from Roma.

When you step inside don't expect to be wowed by the decor. Roma has a very old feel and does not appear to have been updated in the last twenty years. Plane walls, dark woods, tuxedo-ed wait staff, and dark red table cloths give Roma its ambiance. When you walk in, it feels like you are stepping in to a piece of Detroit history. You can look around and imagine Detroit moguls drawing up plans for a growing auto industry or a husband and wife enjoying dinner after shopping at Hudson's on Woodward. If these walls could talk I am sure they would have a lot to tell us.

Knowing the long standing history, the countless write ups on Roma and the fact that it has remainder over five generations left me expecting an awesome experience. I have to say I was disappointed and quite surprised that it was not at all what I expected. It was not that the food or the experience was bad, it just was there. The entire place feels tired. The decor is tired, the server was distracted, and the food was far from meeting our expectations from a place with it's credentials.

We were seated right away and our waiter introduced himself. One of my companions asked him about recommendations and he looked as if this was something that had never happened to him before. He stammered a little and then came around and looked at the menu seeming to select random items. We did not take much stock in the recommendations and wrote it off to the fact that, "he must be new". The menu is what you would expect from an old Italian restaurant. Many of the old standards were present. Some had different names than what you might be familiar with, but it is a very straight forward menu.

Around the table we ordered four different dishes. Spaghetti & Meat Balls, Cannelloni, Tortellini, and Lemon and garlic chicken with spaghetti. One dinner salad was ordered this seems to be a Roma signature. The wait staff bring out salads in a mixing bowl and dress with the house dressing. This appeared to be red wine vinegar and oil. They then begin to very aggressively toss and beat the salad. This bruise the leaves and elements of the salad and takes the crispness away from the various ingredients. While it did have a good flavor, personally am not a fan of this technique because it leaves a rather mushy salad. I don't know if this was intentionally done at Roma or if our waiter was new and had not been taught any differently.

When our entrees came, they all looked good with the exception of some cold limp green beans that were a side of the lemon garlic chicken dish. Around the table all of the dishes were good. The meat balls were the hit of the table. They were moist and tender and really made you want to go back for more. The Cannelloni dished turned out to be almost like an Italian meat loaf wrapped in large noodles. The flavors were simple and clean, but all the dishes felt just as tired as the decor. Don't get me wrong, none of the dishes were bad. In fact they reminded me of something that your old Italian grandma would put together in her kitchen, but there was no wow factor in any of the dishes.

We were really expecting greatness, but all of the dishes were just good. We were expecting great service, our waiter was green. We were expecting a cool experience, but the whole experience felt tired.

If you like simple Italian food you will likely enjoy Roma. If you are looking for big flavor and food that is alive and vibrant you will likely want to be looking for another dining establishment.

Simple Plates: Dinner From A Four Year Old

2011-10-02T20:58:00.002-04:00

In the afternoon my wife headed out to volunteer for a dinner event that was going on later that night. Our four year old daughter and I were at home for the evening. We spent some time playing games, reading books, and driving a plastic Dora figurine around in her remote control car. I have to confess, I enjoyed making a hard right and seeing Dora fly out of the car and then hearing my daughter cry out, "Daddy! Be careful!"
It was not long till I started thinking about dinner. Dinner for our four year old is not a gourmet event. She likes what she likes and she doesn't want it messed with. When I asked her what she wanted for dinner, I was surprised when she said,"chicken!". Normally the request would
be PBJ, noodles, or the futile mention of ice cream. Chicken gave our evening meal some potential. I laid out a chicken breast to thaw and asked if she would like potatoes. We had some really nice little redskins. She does not like them at all so she quickly turned them down. I asked then if she would like rice, but that was turned down as well. Then she announced, "I want orange mashed potatoes and some apple!" Now orange mashed potatoes are of course Sweet Potatoes. She and I are both fond of them and we usually always have a couple in the house. Apples are also a staple of our home.
When she started naming off ingredients I realized we did not have sweet potatoes or an apple in the house. This was an opportunity to give her a little cooking lesson! (Kids love to be in the kitchen and as long as they are well supervised and you don't mind the cleanup, let them give you a hand.) So we were off to the local farmers market to see what we could find. Right in the door I spotted some fresh green beans and we went over and picked out a few. We also pick up some local Michigan apples and a Granny Smith, as well as sweet potatoes.
You might be asking, "AJ what are you going to do with those ingredients?". That really is a good question. Obviously I am not going to doctor these ingredients up a lot because she will not eat them if I do. But her ingredient list got me thinking and it was hot outside so I really did'nt want to fire up the oven. That limited me to the stove top. So, the menu was decided. Seared chicken breast with a sweet apple chutney, sautéd sweet potatoes, and green beans.
After we got back home we sat down to snap green beans, and she stuck right with me. She broke off the tips and began breaking them in bite sized pieces. I was impressed that a four year old could pay attention to that kind of detail. We made our way to the cutting board to clean our chicken breast and to prepare our apples and potatoes. The apples were sliced into thin pieces and the sweet potato was sliced 3/4 inch thick with the skin on. The apples were put in to a saute pan with butter, brown sugar, and a little cinnamon. Sweet Potatoes were rubbed with olive oil and put into a heavy flat bottom pan with a lid and cooked on Med/low heat. The chicken was just seasoned with garlic and onion powder and a little salt. It was cooked med/high in a little olive oil to get a nice sear on the outside.
My daughter was right there on the stool helping where she could and loving every moment of it. Especially when she sampled the brown sugar to, "see if it was ok". Once the apples were cooked, she was not convinced that she liked them anymore. She will often eat chicken and applesauce together so I had an idea. I dumped the pans ingredients into the blender and with just a few pulses poured its contents back into the pan. When I sat the pan back on the stove beside her she said, "oh applesauce! yummy!".
Plating was a little different for the two of us. The chicken breast rested and was sliced across the grain 1/4 inch thick. Hers was cut into bit sized pieces. Mine was laid across a bed of the "applesauce". Her sweet potato was served mashed with the skin off. Mine was served in wedges, skin on. The green beans were straight forward with a little butter and salt.
While I would not usually put all of these ingredients together in this manner, the lesson I learned from all of it is that you can have a meal that will please a four year old and her dad with just a little creativity. No there were no fancy seasonings or plate decorations. There was no couscous or sauces that I had been working on for hours. But there were simple, really good, fresh ingredients that even a four year old could appreciate.
So the next time your home wondering what to give the kids for dinner and you have a little spare time. Ask them for the ingredients list and see what you can make of it. It will be an experience to remember!

Should I Eat That?

2011-07-15T22:08:00.001-04:00

Do you remember those wonderful childhood food experiences? You know all the stuff that you loved to eat and now you look back and realize that whatever it was, it really was not good at all? Obviously, your taste buds must have been broken.
There are three items that I remember vividly from my childhood. One was pizza day at my school. I remember how the guys would stand in line for the rectangle of thin bread that was overly sauced and sprinkled sparingly with cheese. It does not seem nearly as appealing now as it did then. The second one, I confess with horror, is the beloved Hostess Apple Pie. If you have not had one, this fruity sugar bomb is a pocket of pastry filled with a few apples and overly sweet goo. Believe it or not, I would have one of these
for breakfast along with a twenty ounce Mountain Dew. Diabetics, if you read this, go check your sugar. Can you believe I still have all my teeth? The last item was a "meat" filled frozen burrito that I would occasionally ingest from the local convenience store. The thought of the "meat" makes me sick just thinking about it.
You likely have had some of these guilty pleasures, especially in your younger years. But now, if you are like me, the thought of consuming any of those items makes you a little queasy.
This week, I was reminded of how, as a youth, my concern for what I put in my body really did not matter to me. It has only been as I have gotten older that I really began to want and to search out really good quality foods. This week, I was at a summer camp for 400 high school students as one of the adult leaders. It basically consisted of five days of little sleep, intense activity, and food that reminded me once again of how little I had considered my diet as a child. This week as I stepped to the lunch line, I found a wide variety of pre-packaged foods. I was not expecting fine dining, but I was expecting some of those things that you really don't want to admit that you like. The food at camp came in two forms and one color: protein and starch, and pale brown. I was reminded of "Vegas Vacation" when Carl's cousin Eddie takes him to the cheap buffet. Eddie has a heaping plate of food and says, "I'll have some of the yella."
Breakfast consisted of frozen french toast sticks or waffle sticks for bread, eggs, sausage or bacon alternating each day and a hash brown rectangle that makes McDonald's version look like a candidate for a Michelin Star. Lunches and dinners consisted of more of the same pale brown colors. Dinner did have a vegetable. All of this really made me wonder if the stuff I ate as a kid was like this or if things were changing before my eyes. Is this the institutional food of our childhood or are things different? I think they are. I remember the days that my school cooks cooked and didn't just heat things up. I remember the freshly made bread, the goulash, and other goodies they whipped up. I know they were not perfect, but they were made with some consideration. I am not sure that this can be said about today's institutional foods.
I know that the stuff I ate as a kid was bad. I just told you about some of the stuff that I put in my body, but I am concerned for anyone who finds themselves so busy that they don't look for the good stuff. They just ask for "more of the yella." There was a fruit and salad bar that could add a little color to your diet, but all of this made me think back to my childhood, my camp experiences, and my food past.
I would love to hear about some of the foods from your childhood that make you shutter. What are your food memories?

More Than Tornadoes: A Mennonite Disco Experience

2011-07-02T18:47:00.000-04:00

That's right! I said it, "Mennonite Disco". But before you start breaking out you mirrored ball and your bell bottoms, hear me out.

If you are anything like me, when you even hear the word disco the BeeGees start singing, "Stayin Alive" in your head, and you may begin reliving scenes from Saturday Night fever. So you have to understand my surprise when I pulled up to a good friends house one afternoon for a visit and he announced that, "tonight we are gonna have a disco for dinner". Immediately I was intrigued because everything that I know of Disco did not match up with dinner at all. My intrigue did not stop there though. My real reason for being so curios
about dinner is because, I grew up with a Mennonite family as my baby sitters for all of my childhood years. When I was old enough to start working I went to work on their dairy. There is no blood shared between us, but I assure you that we are family.

Now I don' t know what you know about Mennonites, but most people automatically think that Mennonites live in simple houses with no electricity or running water and they drive horse and buggy. While this is true for some forms of Mennonite, it is not true for all. There are just about as many or more versions of Mennonites as there are denominational churches in the United States. The people that I grew up with lived a simple, but very normal life style. Women where handmade patterned dresses with a head covering. Men don't look much different than any guy on the street, but all of them wear a neatly trimmed beard. They drive plane cars and have no televisions or radios in their houses or vehicles. All the stuff that often distracts us from enjoying life is really pulled away from theirs and they take the time to enjoy life, love people around them, and pull the most wonderful moments out of life. Every time I go to visit I appreciate the time spent slowing down and enjoying the world around me.

That being said, they really know how to prepare food. Some of the greatest meals of my life have been in that little farm kitchen where the bread and jams were made. Hours upon hours of perfected cooking technique and testing have developed the most simple recipes into the most wonderful foods. The house specialty for us are all kinds of Mexican treats. Simple re-fried beans, sopa (which is a simple friend noodle with some seasoning), Chili Con Carne(My favorite, chunks of pork in a chili sauce), and the most wonderful tortilla's that are always hand made and freshly cooked and best from cast iron.

This time back in Missouri when I was invited for, "Chicken Disco" I was excited once again. Disco is simply this. They take a disk blade and weld the whole shut that is in the middle. They put legs on it with a handle. This effectively makes a very heavy high sided wok just perfect for sitting over a nice hot bed of coals. I was told that the device and cooking method is derived from something very similar that is often used in Mexico and other Latin American countries. Any meat works, and I am told that rabbit is wonderful.

This night was Chicken. The disc was placed over the fire and allow to get scorching hot. A generous amount of oil was poured in, and almost immediately the chicken was tossed in to saute. All the time the chicken was kept moving and in just a few moments red and green pepper, along with sweet onion were all added to the mix. The meat and vegetables pick up the flavor of the well seasoned disk and of the smoldering fire. My mouth is watering now as I write this. Re-fried beans, Rice, fresh salad, watermelon, and home made salsa were all a part of this meal, and there were plenty of those wonderful fresh tortillas to wrap it all up in.

I do have to tell you about this rice dish. I was so impressed that the girls had painstakingly put these peas into the rice so beautifully. So when I asked how they did it, they laughed and said, "it does it on its own". The rice is browned with a little oil in a hot skillet and then the peas are added. Finally the cooking liquid is added for the rice and as it comes to a boil and reduces the peas find their place making this beautiful dish.

This entire meal was followed up with home made ice cream churned in an old electric, wooden bucket that has been around as long as I have. Fresh berries and home made chocolate sauce, and Angel food cake were available as well. This was a simple, wonderful meal that everyone enjoyed. The best time of it all was the conversation that went on during those 2 hours of preparation. Stories were told, we laughed, we swiped fresh tortillas as they came off the griddle, and we enjoyed life.

I hope that you will take the time to slow down and enjoy the blessings that you have in your life. Family, friends, food, shelter, and the simple gifts that are around us. Solomon said it well when he put it like this,"God has made everything beautiful for its own time. He has planted eternity in the human heart, but even so, people cannot see the whole scope of God’s work from beginning to end. So I concluded there is nothing better than to be happy and enjoy ourselves as long as we can. And people should eat and drink and enjoy the fruits of their labor, for these are gifts from God."

I hope that the last few posts have been a wonderful glimpse into what "rural" is really all about. Would you take the time to explore some new off the beaten path place, and enjoy the simple offerings that life puts before you. If you slow down to enjoy your surroundings your life will be better for it.

More Than Tornadoes: Cultures In The Corn Field

2011-06-11T22:39:00.001-04:00

Ok, there are lots of people that use the word rural, but I am not entirely sure that they really know what that word means. City folk think of the word rural as some quaint, clean, petting farm that is nestled closely to the edge of town. They may even have a picture of it being what they see as they pass fields on the interstate. When I use the word rural, I have an entirely different picture in mind. I mentioned in my last post that it was 18 miles to a gas station. For much of my childhood the closest McDonalds was 25 miles away. At my
house, when you called the police for help the sheriffs department was who you called and it too was 25 miles away. There were no cell phones until I was 17 when my mom got one of those awesome bag phones. You remember the ones. Looked like a soft side briefcase where you pulled out a handset that had a cord attached. If your too young to remember google, "bag phone".

Where I grew up, it was rural. I tell you all this because when I got back home, I expected to find good ole meat and taters food and great burgers. I did not expect to find good food from other cultures right in the midst of the Heart Land. Much to my pleasure, and my surprise, we went out to dinner with some friend to place called "Iguana Azul". Now I have to confess that earlier in the day my wife and I had seen the place and I made a joke about the blue lizard. There had been several restaurants in its location, and I just thought it looked like another place that wouldn't last long there. That evening we were standing around talking with friends at a local baseball game. Our host said, "lets go eat" and again I said, "ooh, can we go to the blue lizard"! She laughed and said, ya, that's where we are going. Now I am thinking this ought to be really interesting. When we got there the place was packed. People were standing outside, and we were told it would be about fifteen minutes.

It was not long before we had a table. The chips and salsa came, cheese dip, our drinks, and a surprising menu. The drinks were hilarious. We were all after cokes and iced tea and we got them. They were served in 32oz glasses. Even the kids were two handing them. I ordered chicken tacos served with rice and beans. We were a large party, and around the table we ordered a variety of things from burritos to salad, but the most impressive dish was simply called, "Mexican Tacos". When the platter was placed on the table I automatically wished I ordered that. Don't get me wrong, my dish was good, and I enjoyed it. I just did not expect what I saw. These were pork tacos with cilantro, and onion in a rich sauce. The pork was neatly piled on two corn tortillas laying flat on the plate. It may not sound like much, but it really is the simple things that are really good. It was very much like tacos al pastor, but without the pineapple. We were all pleasantly surprised by how good the food was. Now don't get me wrong, we were eating Americanized tex-mex, but there were more than just traces of the authentic here.

The second place, and frankly the most unexpected was found in Springfield, MO. Now if you know anything about Springfield, you will know that it is not lacking for restaurants. In fact I think you could probably eat out ever night of the week for a year and never eat at the same place twice. Springfield has an agricultural history as well as a massive train yard, but today it has eleven colleges in town that I know of. It is a college town with back woods roots. So when a friend asked me if I liked Thai, I laughed and said, yes! Is there a good place to get Thai in Springfield? I mean really. This seems about as far from Thailand as you could really get. We jumped in his convertible and headed down a beautiful tree lined street in the historic part of Springfield and made our way to a small un-suspecting restaurant. Those are the best kind.

Chicken

Shrimp

Spring Rolls

The place is called Thai Peppers, and I was impressed with the options I found on the menu. I decided on a dish that they simply called, "Green Curry" is was made of green curry and coconut milk with bamboo shoots, Thai eggplant, green beans, green peppers, red peppers, and basil leaves. I was pleased with my dish, but my friend ordered what he called shrimp scampi. It was not shrimp in a butter sauce, but was a beautiful shrimp dish of onion, mushroom, bamboo shoot, carrot, and pineapple in a rich sauce. The highlight of the entire meal was our appetizer. Simple Spring Rolls with the house "Turnip Sauce". Now I still don't know exactly what turnip sauce is, and if its made from turnips, I really don't want to know. But the sauce was amazing, and an excellent addition to these wonderful, clean, crisp spring rolls.

I did not expect good Thai in Missouri or even tacos that I could find in Mexico city, but both are here. They were both made with love, care, and a desire to please the customer. Whether I have been on the streets of Kosovo, or in a rural community in southern Missouri the desire really does not change. People want others to experience a little piece of who they are through the food that they produce, and I always enjoy the experience. What I am learning more than anything through experiences like this one is that people everywhere are slowly embracing what they don't completely understand but still enjoy. This is great for all of us.

Next up, "Mennonite Disco" an incredible food experience!

More Than Tornadoes: A Missouri Food Journey.

2011-06-05T21:09:00.001-04:00

If you have watched one episode of any news network in the last month, then you are well aware of the tornado that devastated the Joplin, MO area. Family and friends lives were forever changed as a result of that horrific evening.
Since the storm I have had a lot of people ask me about the storms in this area. Michiganders show a wide range of emotions when talking about storms like this. Most express fear, some intrigue, and others just want to go storm chasing. While I don't encourage the latter, as it can be dangerous to your well being, the reality is that Missourians, along with many other mid-westerners are fully aware of the threat of storms and most are prepared in some form or fashion to deal with their devastation. Joplin is also a testament to the resilience of
the people themselves. People have come from miles around like always happens in these tragedies, but there is something else that has happened there. The community, government, churches, and other relief organizations have all united to help people cope with their loss.

If you have read this far, you are likely saying, "Anthony, this is a food blog and this has nothing to do with food, and frankly its a little depressing". I understand how you feel, but I think it has everything to do with food. Let me explain why.

Just last week my wife and I headed back to the area that I grew up in. Schell City, Missouri is a small rural community north of Joplin. It was founded by Augustus Schell back in the 1800's. The railroad was a vital part of the city in its early life, and it is one of those small towns that is slowly decaying as the world moves on leaving it to its history. This place is a very import part of my life because it is where I spent my first 18 years It is 18 miles to the first substantial town, but it is in this small rural community where my love of food really began.

My father loved to get in the car and drive when I was a kid. Gas was cheap and there was lots of country to see so we would jump in the car and head off in one direction or another and inevitably end up at some food destination that he likely had in mind but never made us privy to. It might have been to a local town like Rich Hill for a Hickory Log at the Wagon Wheel (it burned when I was a kid) this was a hoggie style sandwhich with thinly sliced beef and topped with this fantastic hickory bar-b-que sauce that you could rub on a shoe and it would have been good to eat. We would often head to the local drive inn like Simone's in Eldo Rado Springs or Del Way in Nevada. Both of these establishments have a long history and are still serving up great burgers and fries. It might be off to Kansas City to the Golden Ox on a special occasion or even Arthur Bryants for some great BBQ. Both of these are long running establishements with rich history as well.

But my real love of food started in the kitchen of an old farm house just outside of town. As a young boy my parents sought out a baby sitter that would instill good values in me and it just so happened that there was a local Mennonite family that owned a dairy just outside town. They had several daughters that were just the right baby sitter age. Turned out I was watched by the family and the girls collected the money (still a joke to this day). But I remember sitting many hours on a stool in the corner of the kitchen watching fresh bread, jams and jellies, cookies, and especially fresh tortillas being made. In the summer and fall there was canning and storing of every kind of vegetable, fruit that we could grow on the place all in the midst of preparing three meals a day for a table of eleven. I really do not know how Grandma did it and kept her sanity.

It was in these moments of watching, and smelling, and tasting that my true love for great foods began. As I sit here on my porch tonight I can smell and taste the fresh bread and "pluck its"(monkey bread) that were churned out every week. I think Bourdain is right in describing such food experiences. He describes the first time he ate an oyster in great detail and says that is what started him on his life as a foodie. The bread started it for me, and from their a whole new world has opened up.

Last week as we went around to various restaurants, enjoyed ribs with friends who were roasting wild boar, and even headed back to a Mennonite kitchen I once again remembered what makes this place so special. It is in these places that I found once again why I really a proud to be from a little town just north of tornado alley. It is a beautiful place with great food, and great people. Interestingly enough it is also a place that is becoming more culturally diverse. In the coming posts, I will describe for you some great food experiences, and "Mennonite Disco". You won't want to miss that!

Small Expectations at Small Plates

2011-04-14T07:45:00.000-04:00

A few years ago my wife and I went with four other friends to a little place just behind the Detroit Opera House where we had a wonderful meal of about a dozen appetizers. The place that I am talking about was appropriately named, "Small Plates". At that time, we had an incredible experience of some of the most wonderful tapas that you could ever want. Plates were decorated beautifully and the taste of each dish was top notch. When the restaurant was full, there was a general buzz of excitement around the place for what might come out. This is something that is hard to find, especially in a restaurants start up when everyone is trying to figure everything out. That was not the case here. Everything was clicking.

Recently I returned to Small Plates with some special guests that we had in town. I had really talked it up and told them about this really cool place where you can experience a variety of foods, colors, and textures all in one meal. When we walked in I remembered why we loved the place before. It has great personality. A long narrow dining room with a bar down the right and tables on the left. An open kitchen at the end of the restaurant allows diners to watch their meals being prepared.

The host was friendly enough, and seated us near the windows. I thought it was surprisingly quiet for an evening that events were going on in the city, but we were a little early so I really thought nothing of it. Our waitress came and was very distracted and un-attentive right from the start. Not bothering to write anything down so she managed to get my guests drinks wrong, and this was only the beginning of several mistakes.

As we began perusing over the menu, I noticed that it just simply was not what it used to be. We went expecting to get a large sampling of several different items, but instead, I was looking at an average bistro menu. All the usual's were there, for an average dinner menu. While there are still a generous list of appetizers. What made this place Small Plates had somehow been transformed and dumbed down to normal plates.

I ended up with a sandwich, and one of my guests had a pizza and we did all share what we had order, but it is just simply not the same. None of the food was bad, but it was just not what we had gone expecting at all, it was just normal. Small Plates is no longer the experience that it has been in the past, and the service this time round was simply lacking from what it used to be. The whole thing was just simply, average.

Thai One On Downtown

2011-04-01T19:16:00.002-04:00

If you have been reading MDF for very long, then you know that one of my favorites in food culture is Thai food. For many years I have been asking new people that I encounter what their favorite restaurant is. This question gives me a good sampling of what people really like, and gives me opportunity to check out new restaurants.

My latest Thai experience was one of those restaurant names that just kept coming up in conversation so I searched them out on line, and took a look at the many reviews that had already been given I was prepared to experience some really good Thai food. Orchid Thai is the name of the place, and Thai food is something that they do very well. We knew it from the moment we entered the shop. There was one table for four open in the whole place, and we must have
gotten there right on time because there was a line of people waiting the entire time we were at the restaurant.

The thing that impressed me most about Orchid was that it is a clean, simple, Thai restaurant. It is no frills, no gaudy decor, but just a clean simple environment with friendly staff to help you make difficult decisions. I say difficult, because the menu is extensive, and it all looks good. Did I mention that it is very inexpensive as well? Lunch options start at $6.50, for a generous portion of whatever you order.

As for the food, I really enjoyed this Thai experience. The main reason for this is because everything was clean. I know I mentioned the cleanliness of the store already, but it is not just the store that was clean. The food was clean as well. You may be asking, "What do you mean by clean"? I am glad you asked. At times, especially in "Asian influenced" dinning you will find that the chef has been heavy handed on salt, seasoning, and other extras that leave the incredible flavors of simple ingredients masked or covered up. You may also find that many dishes are overly oily leaving a greasy feeling pallet, that again takes away from the flavors of the food. At Orchid you will not find any of this. The kitchen is clean (I looked inside). The bathroom is clean. The dinning area is clean, and yes, the food is clean. It even looks clean in the pictures!

Pad Pak Curry

Pad Ped

Pad Thai

I will not go as far as knocking my long time go-to Thai spot off of its pedestal. If I continue to try a variety of dishes at Orchid and they continue to be as good as the first time, I may well have found a new champion.

Orchid does not have a website, but here is a place that you can check out their menu.

Warm Up At The Lodge Without Leaving Town.

2011-03-23T13:50:00.002-04:00

I would really be doing Downriver an injustice if I did not direct some attention to the Big Bear Lodge.

In November of 2001 the Cameratta's opened Big Bear Lodge with the desire to bring a slice of "UpNorth" down to the Metro area. There desire was turned to reality when they opened the doors. The decor coaxes you to relax, enjoy great food, and snuggle up to a warm fire.

Big Bear is simply not something that you would expect to find in Downriver Michigan. The lodge looks exactly like its name. The beautiful log building with high ceilings and warm fire places are an inviting escape from the hustle and bustle of the Metro area.

Fire Roasted BBQ Half Chicken

Elk Burger with Swiss

The Menu selection is made up of the kind of comfort foods that will keep you coming back for more. If you
want a simple wood fired pizza margarita, or salad? They have it. Rather have a fire roasted half chicken, hearty steak with redskin mash or fresh vegetables? They are good too! Maybe you would like something a little more exotic like a Bison, Ostrich, or Elk burger? Big Bear has it! Their desserts are great as well! To finish a meal, enjoy a hot fudge cream puff or warm bread pudding with a sweet cream sauce. Thursday is cookie day at Big Bear. Come for lunch and they will bring you a couple at the end of your meal. How can you go wrong with that? Really?

Big Bear has an excellent staff made of several veteran servers, and they all work hard to accommodate your needs. They also have excellent space available for small parties. So if you are planning a graduation party or an anniversary, this is an excellent place to bring guests.

Lunch Menu Dinner Menu

Back Pack Stack

Chicken Parm Pizza

French Onion Soup

Pizza Over Paczki On Fat Tuesday - Tomatoes

2011-03-08T22:30:00.004-05:00

A friend once told me that pizza was the ambrosia of all food. At the time I really was not completely sure what this word, "ambrosia" even meant, so I went on to question him about it. Ambrosia in Greek mythology was the food or drink of the Gods, consider to be perfect food. When he went on to explain, he said pizza is perfect because it includes all of the food groups in one simple package, "there is nothing better". While I tend to not completely agree with him on the, "nothing better" part. There is no doubt that when you have a really good pizza experience, it will be memorable one.

I was eighteen years old for my first one. It stands out well in my mind and is one of my favorite memories of Paris as a teenager. My family and I had spent a week in Scotland where my sister lived at the time, and then all of us headed to Paris for the following week. Turns out that we were in Paris for the end of the Tour De France. We did not do this on purpose, and it was rainy, so we watched it from our hotel room on TV. This fact still horrifies my cycling enthusiast in-laws. I had no idea though. I was just a farm boy hanging out in Paris with my black cowboy boots and Mini mullet.
This fact still horrifies me to this day. I have come a long way baby!

After nearly two weeks of traveling I was wanting something that felt more like home. It turned out that right down the street from our hotel was a little quaint pizzeria. We walked past several times and I watched a man tossing dough and sliding freshly made pizza from a brick oven. I was fascinated. We went in and ordered one afternoon and I was completely impressed by the whole experience. It was the first time I experienced a pizza without sauce, it only had oil on it. There were a few select toppings that were premium ingredients and the pizzas were simple. The first bite was amazing. Perfect crust with a slightly smokey sweetness that came from the oven, and over all just a very satisfying experience. It was so good we went back again before we left.

Pizza is a very shaky topic, battle lines have been drawn over crust, sauce, toppings, the way to eat it, cooking method, and a host of other things so I understand that my perfect pizza will probably not be your perfect pizza, but we can all agree on one being really good. I've found one that is really good.

A close friend of mine and I were having lunch, and he asked me about pizza. He then went on to say that he had made it his mission to find the best pizza in the Metro area. He had been to multi places and experienced some really bad ones and some good ones. But today the one that he will drive more than 40 miles one way for, is a pie made at Tomatoes. Sound obsessive? Well, it really is very good, after all GQ named it one of the 25 best pies on earth! It must be good right?

My wife and I drove up for dinner one night to find out if what he had been telling us was really true. While the inside of the place is really nothing to talk about, the pizza is incredible. It is in my top five of all pizza experiences thus far in life. Tomatoes, does have character with its photos of pizza history on the wall and the large logo that greets you as you walk in. While it is clean and bright, it is a no frills pizza joint. Don't expect cloth napkins and cheerful waitresses. Pizza is what they do, and they do it very well.

We ordered two different items at the recommendation of the friend that sent me. The first was an order of their cheese bread which is essentially a cheese pizza sliced into bread stick form and served with an excellent simple, but tasty red sauce. The second is what they call the Naples sampler. I did not ask about the name but it gives you a good depiction of four of their best pizzas all in one. The quarters are divided up as follows: Classic with one topping (red sauce, mozzarella, and Italian sausage), White (mozzarella, fresh tomato, basil, garlic), Green (mozzarella, spinach, garlic), Fresh Mozzarella (Red sauce, buffalo mozzarella, basil).

These guys were brought out on two baking sheets covered with parchment paper. We were given drinks, plates, and utensils, and that's it. It was a no frills dinning experience. But it was a memorable one. The pizza ingredients are simple and no frills as well, but when you start with really good ingredients and treat them with care, magic happens. There is magic happening here. With my first bite I was remembering being in Paris nearly twenty years ago. The crust. The ingredients. The flavors. It all brought a flood of memories back to my mind. That is what really good food will do. So the next time you think you will pick up a five dollar slice of card board, think twice, load everyone in the car and head for the hills to make a memory. You can leave your fancy cloths at home and just go enjoy the pie. You will be glad you did. Here's a link to their menu, check it out.

Heart Warming Comfort Food -- Richters German Chalet

2011-02-28T20:35:00.002-05:00

A few years ago I was traveling back to the states from Kosovo and ended up with a nights lay over in Frankfurt, Germany. Frankfurt is really not a city that I found all that interesting. It is a very modern city, but like many of the large cities in this area World War II destroyed much of the architecture in the area. One area in particular is called Romerberg. In March of 1944 a long night of bombing destroyed nearly all of the buildings in the area. However this area of Frankfurt was rebuilt to replicate the original architecture.

We spent an afternoon touring some of the city of Frankfurt and ended up at Romerberg. Really this area is quite spectacular. Large multistory wood framed buildings are colorfully painted and really look ornate, but are very simple. This area really is a wonderful place to visit and experience. We have a little touch of that German architecture and history right here in Metro Detroit with Richter's Chalet. Richter's looks traditionally German inside and out. When you step inside the doors you will be transported from Metro Detroit to the German countryside just by entering the main dinning room. It feels like a traditional German chalet with its creamy white walls and heavy beamed finish work. Pictures of the German country side decorate the dinning hall along with other natively German items.

I met one of the owners quite by accident when we went in for lunch one day. I asked the lady who seated us about a special lunch sandwich that I had eaten there once before. She said that they had never served a sandwich like I was describing and I assured her that I had eaten it here. It was not an argument, but she was firm and the said she would go ask the chef. When she returned she said, "we did have a sandwich on special like you described a couple years ago, but what do I know I just own the place". We both laughed and I ordered one of there lunch specials.

Richter's is one of those go to places for good, warm, hardy meals that include all sorts of German treats. They serve up daily specials that don't change much. These are filled with all your favorites. Stroganoff, goulash, fresh perch, and even a wonderful wellington on Wednesdays.(say that 3 times fast) These are served with a variety of accompaniments. German potato salad, red cabbage-sauerkraut, potato dumplings, spaetzele, and a wonderful little loaf of warm fresh bread are all a part of the meal. Daily lunch specials also include a slice of pie.

If you go there for dinner, the menu includes a wide variety of both German and American favorites. Steaks, chicken, sausage, and of course schnitzel. The severs will greet you in their white shirts with bow tie and will make sure that you are taken care of. Richters over all is a good experience that you will enjoy especially on a cold winter evening. So next time you want some comfort food on a snowy day, step in to a little piece of Germany right here in Metro Detroit.

Another Country In Our Backyard-- Amani Lebanese Restaurant, Dearborn

2011-02-18T12:42:00.013-05:00

More than a year ago I was talking with a good friend of mine. Often our conversations would lead to food as we discussed what we enjoyed eating as we compared the various experiences that we had. As we talked one morning she said, "you know my mother owns a restaurant". Immediately my attention was drawn. If you have not figured it out already, I love restaurants. I especially love places where a piece of culture from some other part of the world can be experienced. She went on to tell me that the restaurant was call Amani and it specialized in Lebanese food, and that we should go and try it some time.

Amani is located on Michigan Avenue in Dearborn just west of the ciy hall. It sits on the corner and looks like a typical Dearborn restaurant on the outside. When you step inside, you will experience a very European
feeling establishment. The entire restaurant is laid in tile and there are large murals painted on all of the walls. A large juice bar is the first thing you will see, and one of the things they offer a lot of is a broad selection of fruits and vegetables in their dishes.

My first experience there was an incredible one. I went in with a group of friends during the month of Ramadan. It was early in the evening and the restaurant was pretty empty, but nearly all of the tables were full of all kinds of middle-eastern appetizers. These tables had all been reserved by families or individuals who would be having their dinner after sunset. We were not there long until people started pouring in.

We had a good host who ordered us all kinds of delectable treats. Some of which I had seen before, others I had not. Kibbeh would be one of those things that I had never experienced before, and the description really did not help. Kibbeh is fresh uncooked ground lamb mixed with cracked wheat and mid-eastern spices, and when it comes to the table it is really not much to look. My trouble is much like that of many Americans. Any time we see the words raw, or un-cooked something in our brains freaks out. I hear the voice of my mother saying, "that will give you worms". I'm not even sure my mother knew what she meant when she said that, but the words echo in my ears. While you should proceed with caution any time you are eating raw meats such as kibbeh, sushi, or carpaccio of any sort, the real caution should be in choosing the places that you will consume these items. When handle correctly, they can be wonderful.

The first time I had Kibbeh, I had to constantly keep telling my brain to be quiet so that I could enjoy the experience. I have to admit that I still have mental trouble with this dish, but the flavors in it are wonderful. Every time that it has been on the table with a group of friends I always end up having some and enjoying it. If your really squeamish, then you can order a fried version which is also really good. One of my friends has also told me that leftover raw Kibbeh is wonderful made into a burger and grilled. He took home the left overs one day and made some experiments.


Clockwise Start a 12. Chicken/veg Kabbob Chicken Shawarma, Beef Kafta, Beef Shawarma, Rice in the middle, yogurt sauce on top.

This week we were back for lunch, and the five of us order 2 lunch for two's with the final bill well under $40. It is a very reasonable lunch, and as always we ended up taking four boxes of food home. If you leave here hungry, there is something wrong with you. Amani's menu includes meal combinations for as little as one person and up to eight. They also cater for larger groups. If you are new to Middle-eastern cuisine these are a great way to check out a lot of different items and find out what you like. The picture I have included is from our last trip to the restaurant. We were also focused on the food that we started digging in before I took photos. This is the main meat dish that we had managed not to demolish before I got a photo. More Photos next time!

Our meal included the meat platter that I mentioned above as well as two plates of hoummos. We could have baba ghannoug which is smoked egg plant, garlic, and spices mixed in to a paste. It is not a dish that most of us are fond of so we went with the two hoummos. We also had a Fattoush salad, which is a familiar looking salad to westerners. It is a green salad with fresh herbs and topped with toasted pita and a lemon/oil dressing. The second salad is a little less familiar and has very intense flavors. Tabbouli is its name, and it is a mix of chopped parsley, onion, tomatoe, and mint mixed together with cracked wheat and a dressing much like the Fattoush. Many times I find that this one over powers everything with its intense flavors, although it does pair well with other dishes on the table. Hoummos and Tabbouli for example pair together very well with an additional drizzle of olive oil. Everything on the table is served with piles of fresh pita. You will love it.

I mentioned the olive oil a moment ago. If you are a food lover at all, you have probably begun to sample various olive oils from around the world. Most Americans only experience olive oil when they are at some Italian restaurant and the server does some fancy wrist twist and pours an herby, garlic infused concoction on to a plate. While we enjoy sopping up oil with bread, you are really missing a whole other world of flavors in clean pure olive oil. Olive oil in the east is the butter of the west, and olive oils from around the world range in flavor from light and buttery to green and peppery. When you are at Amani ask for the olive oil and try it mixed with with a variety of your dishes. You will experience a whole other world of flavors with this addition.

Amani is a family owed and operated restaurant. Servers are friendly and willing to answer your questions. Do remember if you go, it is very European feeling. Meaning that the tables are closer together than in your average American restaurant. Once your food starts coming, you will be looking for a place to put it all, but they manage very well to accommodate your needs. Browse their web site and menu before you go, and enjoy the experience.

One other thing to note. There is more than one restaurant called, "Amani" in Dearborn, but they are not all owned by this family, and they do not compare. If you not on Michigan Ave just west of Shaffer, you are not at Amani.

Great Date Night Recipes

2011-02-10T22:45:00.004-05:00

Valentines Day is right around the corner, and I have to tell you, I have always been a sucker for this holiday. I remember from early in childhood how that I would anticipate the day that we would be passing out valentines in our class. Now I came from a small, rural, public school. There were only 14 in my graduating class, and nearly all of them were in kindergarten with me. So you might say, even to this day, we all know each other pretty well. Valentines day was a time that one of those cute, sweet, girls would give me a valentine, and I would dream of holding their hands.

Now today I look back on that and laugh, but Valentines day is a special day to express your love for the one that you care about the most. So I thought that I would take a turn from writing on a restaurant this week, and challenge you to step in to the kitchen to do something special for the one you love.

One of my families favorite meals consists of marinated tri-tip, garlic mash potatoes, grilled asparagus, and fresh bread. We finish up with an awesome chocolate croissant bread pudding. Now while this may sound like a lot of work, I am going to help you by giving you some simple recipes that anyone can handle, even on the first try.

Don't let the name fool you, tri-tip just sounds fancy. My first encounter with tri-tip was in Southern California. We arrived at my uncles house 20 years ago, and I still vividly remember stepping in to his back yard where the grill was already working away. As he lifted the lid, the sweet smokey smell wafted our way, and I knew in an instant that it was going to be a great night.

Tri-tip is not as easy to find here in Michigan, but there are local butchers that are carrying it now. Tri-tip is a triangular shaped piece of meat that is most commonly cut into steak tips on the east coast. The primal name for it is the sirloin, and it is found between the short loin and the round. If you ask your butcher, they may also know it as triangle roast. If you can not find Tri-tip, tenderloin is a good substitute. I have also used eye of round, but did not like it as well. Here is the way that you can prepare it.

Marinated Tri-Tip:

1 Tri-tip,
1 tsp garlic powder
1 tsp onion powder
1 tsp Lowery's (or seasoning of your choice)
1 small bottle teriyaki sauce,
salt and pepper

Directions:

At least one day before, or as many as three days mix together spices and teriyaki in one gallon zip lock bag. If you use as season salt like lowerys, additional salt is not needed, but if not, you will need to add 1tsp salt. After all these ingredients are mixed together place the meat inside the bag and seal it pressing out as much air as possible. Place the bag in a sided dish (in case of leakage) and refrigerate. When your ready to cook pull the meat out of the bag and allow the excess marinade to drain off. If time permits, do this two hours in advance, so that the meat can come up to room temperature.
Grilling is the best preparation for this piece of meat. Set your grill to medium/low heat (under 300)and allow it to cook slowly. The sugar in the teriyaki will cause the outside to char, but inside will be wonderful. Cooking time will take anywhere from 45 min to 1 1/2 hours depending on the size of your tri-tip, but you are looking for an internal temperature in the thickest part of the meat to be 145. Do not cook this past medium! The smaller end will be medium well to well done and the large end will be medium, and this piece of meat is not good well done.

This recipe for mashed potatoes works great, and eliminates the need for boiling the potatoes in water. The removal of this boiling step makes an easier to prepare, more flavorful mashed potato.

Garlic Mashed Potatoes (Cooks Country Method)

4 lbs russet potatoes, peeled, quartered, and cut into 1/2-inch pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
salt and pepper

Directions:

Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
Melt 4 tablespoons butter in Dutch oven, or heavy bottom pot, over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.

Grilled Asparagus:

Asparagus
olive oil
salt & pepper

Directions:

It is really as simple as the ingredients. To prepare your asparagus, wash the spears, then hold one spear between your thumb and forefinger at each end, and snap it like you were breaking a tooth pick. The place that it breaks will tell you where all the others need to be cut off. Keep the heads and discard the bases. Drizzle lightly with olive oil and toss until coated. Sprinkle with salt and pepper, and grill over medium heat until tender . You can also saute these on the stove top if the grill is unavailable. Toss with a pat of butter before serving.

Chocolate Croissant Bread Pudding:

2 boxes cook & serve vanilla pudding
4 cups whole milk
6 Croissants cut in 1 inch pieces
2 cups Chocolate chips, or chopped chocolate of your choice

Directions: This desert can be prepared a day in advance and then reheated before serving. Serve with vanilla ice cream.

Heat oven to 350 and grease a 3qt baking dish.
Whisk pudding mix and milk in a large bowl for two minutes or until thoroughly blended
Arrange cut croissants in the prepared baking dish
Pour half pudding mixture into the cubed croissants, and sprinkle 1 cup of chocolate chips on top. Stir the mixture gently but carefully. Try not to push the chocolate all the way to the bottom.
Pour in the second half of liquid and sprinkle the remaining chocolate on top.
Bake for 50 minutes, or until bubbly on the outside. A knife inserted in the middle should come out clean.

These are some simple favorites that my family enjoy. I hope that you will take this valentine's day and spend it with someone special. If you are afraid to try these recipes, I hope that you will take the time to make this day special and you will try something new in the process.

Tears to Your Eyes With Sweet Potato Fries!

2011-02-02T20:25:00.004-05:00

I am sitting here in front of my bay window watch large flakes of snow fall quietly to the ground. The Ground Hog Day blizzard doesn't seem to be packing the punch initially advertised, but its still snowing!

We stepped in to a new restaurant quite by accident. I had been looking around for a new place to check out, and we drove downtown to a place that I had heard about. It turned out to be too more than I wanted to pay for lunch, so we rolled on down the street in search of a decent lunch for less than ten bucks.

I had been asking around about favorite places, and had also seen good reviews for a restaurant called They-Say. So even though it was our second choice, I will tell you, it was the right choice. They Say is a very nice jazz club/restaurant found in the Warehouse District on Joseph Compau downtown. One of the staff informed me that They Say has been there for approximately five years and specializes in various music and dance offerings throughout the week. We also discovered that they have some great sandwich offerings for less than 10 bucks as well as other entrees for less than $18. The building itself exudes character. This old building has been referbished to become a beautiful restaurant and jazz club. The old exposed brick structure flows through its entirity and is fished off with beautiful wood. Some great works of art dawn the walls of They Say as well. The entire place oozes relaxation and soul.

Then menu has a good variety of American favorites including items ranging from lamb chops to chicken wings. The wings looked amazing, but today we all just stuck with sandwiches. We were not at all disappointed with the choice. Two of us had turkey burgers, and two had Perch. The perch was the award winner of the day. It was golden brown with a crispy cornmeal crust. We found it to be very fresh and flaky, and was not greasy at all. Sometimes fish gets soggy, but this fish was crisp and awesome. (Yes, awesome) They served it on Texas toast with fries and tartar sauce. One of the guys commented that the toast was really great as well. Sandwich offerings also came with an option for Sweet Potato fries for a small up-charge. If you have never had a Sweet Potato frie, you are missing one of my personal favorite culinary creations. These fries were cut thick, so they had substance. Often, these fries are very small, but not at They Say. They also served these fries with a sprinkling of sugar and cinnamon as well as a side of honey. The honey was really great on the fries, but I found the sugar on top a little much. Next time, I will ask them to leave that off. The Turkey burgers were well prepared, but we found that they lacked seasoning.


Perch Sandwich on Texas toast w/ Sweet Potato Fries

Overall we really liked this place, and that was something we were pleasantly surprised by. We gave the overall experience a 3.5 out of 5. Service was good, prices were reasonable, and the food was great for lunch/sandwich fare. One of the guys commented that the fish was hands down better than Mitchel's, and I really got a great laugh from that one.

So the moral of the story is that some times you will strike out. We did with our first pick, but the second swing was a home run. Keep trying new things to enjoy. You may be disappointed, but you may also find a really great experience.

I Wish I Weren't So Gullible!

2011-01-30T16:08:00.008-05:00

I really believed that I was going to have an out of sight eating experience this weekend when my wife and I went out for a dinner. We decided to check out a new place that is a chain restaurant. They like to call it a corporate restaurant, but that is just a fancy name for chain. We had been given gift cards to this place, so we decided that we would go and check it out.

Flemings was the place and steak is their specialty; although, they do have some seafood options. I really thought that I was going to experience something unique, even though this is a chain. If you have read past posts, you know how I feel about chains. I was giving them the benefit of the doubt that this chain experience was going to be different. After all, I have seen great reviews of this place on line and in magazines, and they really seem to have it together. I was impressed as well, when I went online to make a reservation and they sent me an email that stated the following; "Dear Friend of Fleming's, Thank you for choosing Flemin's Livonia. We are please to confirm your dining reservation. If you have a change of plans and need to cancel or reschedule, please contact our guest staff at... We look forward to welcoming you!"

Classy, right? This is part of what drew me in and gave me the expectations that I had. I thought, "This place is really going to know how to do customer service." Just as a rule of thumb; if a place cares about their customers they will usually care about their food.

It is true. The one thing that Flemings really does right is customer service. From the moment that we walked in the door we were greeted my the Flemings staff. Coats were checked, and we were immediately seated. Soon a waiter was at the table asking us for drink orders, and informing us that our server was occupied, but he would get us started. Servers were always there throughout the meal; not to badger us, but just there hanging in the wings if we needed anything. The operating partner and his assistant were constantly on the floor as well. Both visited our table throughout the evening, and they were more than willing to engage in conversation answering any questions that we had. The over all service, and staff really was excellent and gave the kind of attention that we all expect from any establishment we walk into. They understand hospitality.

The food however, was a different story. This was not something that they understand nearly as well as they understand hospitality. My wife order Petite Fillet with a bake potato. I ordered Tuna Mignon and sauteed spinach. When I asked our server what kind of Tuna was used in this preparation, she said to me, "Grade A". I laughed to myself and did not pursue this question any more with her because she had just given me the pad answer for their steaks. Grade A has nothing to do with fish. Latter during the meal the floor assistant came by and I asked him about the fish, again inquiring about the type of Tuna they were using. It appeared to me to be Yellow Tale, but now I wanted to see what kind of answer I would get. He said that he did not know, but would ask the chef. He was gone a few moments and returned to tell me that it was, "sashimi 2+." Again I laughed to myself and gave up on the question. The real answer seemed to be, "Its the kind of fish corporate tells us to use for this dish." For all they knew it may have been Scrod as long as it was sashimi grade. The dish over all was encrusted in poppy seed and crushed pepper corn, and then dressed with a "tomato sherry vinaigrette." The "vinaigrette" turned out to be more of a tomato salad or relish. Over all I was really not impressed with the flavor and found that toward the end of the meal, it seemed to finish with an alum-esk feeling on my pallet.

The steak was a very well prepared piece of meat, but did not have exceptional flavor. I was quite surprised by this, especially when Flemings specializes in steak. When I was a child, my family joined with some very close friends for Christmas eve dinners. Fondue was the main course. Chunks of meat were cooked at our tables in open pots of oil. As soon as I put the Fillet in my mouth that memory flooded my mind. The flavor was exact. Now I appreciate childhood memories, and I enjoyed those meals with my family very much. However, I did expect more from this Fillet.

What I am most sad to say is that my wife's bake potato and the sauteed spinach were actually my favorite part of the meal. The sauteed spinach simply consisted of baby spinach, soften red onion, and a little salt and pepper sauteed in a little oil. When I ask the assistant about it, he told me of the simplicity of this dish. He went on to say that corporate had been working to lower salt and sugar content in foods. He said, "now you can really taste the ingredients. Even the deserts taste better, you can actually taste the vanilla." This seemed to be some kind of eureka moment for him, and really is a testament once again to the "affected-ness" (See; "That's What You Get From A Chain") of chain food.

We ordered their molten lava cake for desert. It was a good desert, but it was not special. We both agreed that one of our good friends makes a better one. Presentation was very nice on this desert, but the flavor of the cake was just there, rather flat and unimpressive.

We were also very surprised by the noise level of the restaurant. Flemings is a large open dining room, and they boast of serving over one hundred bottled wines. The open room + glass of wine = loud environment. Really not what I expected from a place that proclaims, "where evenings out become memories." I think it should be slightly modified to say, "where evenings out become memories, if you can remember them."

Over all we were very impressed with the service a Flemings. They know how to take care of people. We gave their service a 4.5 out of 5. You really won't find much better service without going to Grandmas house. The food however we gave a 3. It was just there.

Once again I would tell you. Go to a chain restaurant if you want but don't expect more than a chain experience. You will just be disappointed if you expect something more. You can find much better food and the same service from privately owned and operated eateries all around the metro area.

Thats What You'll Get From A Chain!

2011-01-27T19:32:00.011-05:00

When you make a decision to step into a chain restaurant, you should expect chain restaurant food. Today was no exception. We decided that we wanted to go someplace that had fish and for at least one of my companions I know that means fried fish. So we took off toward Livonia to Mitchell's Fish Market. This is a nice place where a lot of business folk go for lunches. Mitchell's does have a reasonable lunch menu for the quality of food that they proclaim so I thought this would be a good choice.

The problem that we found at Mitchell's is the problem that you will find in any chain restaurant. The food has been what Simon Cowell would call an American Idol contestant who was trying to imitate their favorite artist, "affected". Simply meaning that they have worked so hard at being just like the original that they have lost all their creativity and they are just repeating what they have heard. In the case of Mitchell's, I am sure that the creator had very good intentions of initially making food quality and standard very high. Their website says as much, proclaiming "fish any fresher would still be in the ocean". But through the "affected"ness of duplicating the Mitchell's brand you end up with what we had today; improperly cooked foods that lack pizazz or creativity, and a wait staff that is just there to get the job done. It is really what I have come to expect from any chain experience.

Don't get me wrong, there are a lot of things that Mitchell's appears to have done right, but not today. The moment that we walked in to Mitchell's we smelled fish. That is the first rule in any fish restaurant. If it smells like fish you probably want to move on. In my generosity, I said to myself, "everyone has a bad day, they are likely cleaning something out and that's why we smell fish".

You may think, "Hey! Its a fish place, it should smell like fish", but that is only half true. Any "fish" place that smells like ocean is fine, but any fish place that smells like a dead fish laying in the hot sun is just wrong. Mitchell's smell was faint, but it was there. Floors were not clean, but it has been a rough winter with lots of salt. The greeter was nice enough, but our waiter was not interested. To top it all off, there were boxes of wine stacked in the hallway. None of this is what I would expect from a restaurant of the caliber that they proclaim.

I ordered salmon prepared Shang-hai style, which is steamed Atlantic salmon served on a bed of rice, ginger, and spinach in a light, sweet rice wine soy sauce then topped with scallion. This is a dish that I have had before, and is always something that I enjoy. Today the rice was undercooked, and the fish was just pale and unappealing. The flavor was good, but we eat with our eyes first, and it just did not look that appetizing today. The other guys with me all ordered fish and chips and loved the fish, but were not impressed at all with the fries or the hush puppies. One said of the fries, "They remind me of Steak and Shake." A bowl of seafood gumbo was also ordered. It was more of a spicy gumbo-esk soup. It had little if any okra or corn, a smidgen of rice, and the tiniest pieces of sausage you could find. This is not gumbo, and should not be called gumbo. It really is an insult to the gumbo name.

Now you would think that after everything that I have just said, that we would have rated this with very low numbers this week. For what you should expect from a place like Mitchell's, 2.5 out of 5 is a very low number. For a place that boasts the kind of experience that they do, you should expect better than 4 every time you walk in the door. This is really why I was so disappointed with today's experience.

The moral of the story is that you will often find very predictable food in any chain that you step in to. So dine at any of them that you like, but don't expect to be wowed by the experience even if it is more money than you would like to pay. You just have to know that you will be eating affected food and it will not likely be a memorable experience.

Masks, Middlebelt, and Mo Shu: A Chinese Excursion

2011-01-18T21:54:00.004-05:00

Today was one of those soggy, dreary, cold, foggy, wet,--did I say cold?-- days in Metro Detroit. So when one of the guys suggested that we go for Chinese, hot and sour soup and a fresh Egg Roll sounded like a good idea. We headed for a little place that we go to on occasion on Ford road not far from Middlebelt called New Pe King.

Now I have to confess that the first time that I was taken to this restaurant, I was deeply concerned. A friend of mine told me that he wanted to take me for some, "great Chinese" one day. In order to avoid offending him I agreed despite the fact that I was seriously skeptical about any, "great Chinese" existing in the state of Michigan. I had been to several places and had all but given up on the fact that any, even good, Chinese food existed in the Metro area let alone the state. As we pulled up in the drive my skepticism was still heavy. The sign. The store front. None of it was silencing my fears, but I did not want to offend my companion so I tried to act excited about the experience. I really thought I was about to get another bad Chinese buffet with gaudy decor.

When we stepped inside, I was pleasantly surprised. There was no buffet table anywhere to be found, and there were actual Asian people eating the food, and not just a few, but my friend and I were the minority! Eureka! This place could have potential! The hostess seated us and almost immediately hot tea was being poured in our cups and the waiter left the pot on the table. After we ordered soups came right out and then our meals, and everything was really good. Half way through the meal, I told my friend that I had been really skeptical about coming here, but he had made a great choice. This place had far exceeded my expectations.

In the years since, I have made many trips back for lunch and I am never disappointed with what I have ordered. The lunch menu is quite diverse and inexpensive. Lunches include soup, and an Egg Roll. None of us are in agreement on the Egg Rolls. Some of the guys like them here, and others don't. Personally, I think they have a great flavor. Mine could have been a little crispier today.

The four of us ordered:

Sweet & Sour Chicken- Yup, you know this one
Yu-Shan Chicken-Marinated slices of chicken & shredded bamboo, water chestnut and woodear mushroom sauteed with a tangy vineger & sugar in a spicy hoisin sauce
Schezuan Chicken- Marinated sliced breast of chicken with shredded celery, carrots, woodear, in Szechuan and a spicy brown sauce.
Vegetable Lo Mein- You know this one too.

Yu-Shaun

Vegetable Lo Mein

Wonton Soup

We also had Hot and Sour soup, Egg Drop, and a bowl of Wanton. The Wanton was the winner of all of these today, but all of our soups were warm today, not hot. That was a real disappointment on a rainy, cold day. A couple of the guys said that their food was not hot, it was only warm. This may have been because they were waiting on my dish because it was so hot I had to wait to eat it.

Our server was outstanding, very friendly and attentive. He took the time to explain the use of, "Woodear" mushrooms in their dishes.

I can't say that today's experience was one of the best that we have had, but New Pe King does serve excellent Chinese food. Their dinner menu is impressive, one of the guys loves the crispy duck. Over all we gave today's experience a 2.5 out of 5.

Take the time to check it out, you will not be disappointed that you did.

Detroit Meets Mexico City

2011-01-13T20:25:00.006-05:00

A while back I was in Mexico City with a close friend of mine and every time I am with him he is pushing me toward a new experience or flavor that he has found. We all need a friend like that. As we walked around the city, he took me for Tortas in a small famous place that only serves one kind of wonderful little sandwich. Specifically one turkey sandwich. After sampling one I understood that there was no need to serve anything else. Whole Turkey's roast on a spit over open flame and the man asks you two questions. How many? With salsa? After you have had one of these small simple sandwiches made of fresh bread, turkey, and avocado, you understand why he asked you how many.

Awaking one morning, my host announced that we were going to his favorite taco place for lunch. We would be sampling a few tacos of various kinds. Beef, chicken, tongue, and even tripe were a part of our selection. Some were great others were ok, and still some I would not eat with your mouth. Its the experience that counts right? Then we were given the authentic, Mexico City, "Taco Al Pastor". This taco's creation is really all about the meat. Pork leg is sliced thin and marinated in a blend of garlic, chili, pineapple juice, and other spices and the placed on spit to roast. When the meat is ready, it is carved of the spit gyro style and served on fresh tortilla with toppings of fresh herbs and salsas. This is, this was, the taco of all tacos and was an incredible experience.

One stop here in Detroit brought me back to these memories. A diamond in the rough is what you will find if you drive down Dix road toward downtown Detroit just past central avenue. As you drive passed run down buildings, tire stores, and railroad tracks, you will suddenly run in to a nicely decorated brick building with a sign out front that says Taqueria Mi Pueblo. Yes, this is considered to be in Mexican town, but this "off the beaten path" location is really not a place where you would expect to find a restaurant that is clean, well staffed, and serving authentic Mexican delights.

The moment I stepped in to Taqueria Mi Pueblo the aromas coming from the kitchen and the food that was coming out immediately took me back to Mexico City. This place is authentic Mexican food served in a style that takes me back as well. If you are looking for "On the Boarder", "Taco Bell" or some "Texmex" joint then skip the drive, but if you want an authentic Mexican food experience, this is the place for you. All kinds of tacos, tortas, and other Mexican favorites are there.

Check out the menu before you go, but if you enjoy authentic Mexican, you are going to enjoy this place.