Just making some pastry stuff...

Bouillabaisse :). Well, the start of it.

You can trust us. I swear. We're legit business men.

Hanging with my extended fam at fairway packing co.

This is for my friend Tim.

Roasted bone marrow.

Beet salad.

Rye crouton. Roasted beets. Chèvre. Sea salt. Arugula. Citrus vinaigrette.

Foie gras.

Foie gras. Toasted brioche. Concord grape gelee. Roasted almond butter. Citrus emulsion reduction.

Photo shoot for hour magazine

Hour magazine will be doing a feature on steak houses. Here is ours. Filet, foie gras, au gratin potato, roasted bone marrow Demi.

Karabuta pork osso bucco

Brown butter apples, pecans, leeks, peeled table grapes,Guinness Demi

Veal

Pomegranate Demi. Pearl onions. Butternut risotto.

Burger brawl

We did the first annual burger brawl with our friends from fairway packing co in eastern market. Super awesome time.

Duck.

Seared culver farms duck. Pork belly confit. Sweet potato brûlée. Oven roasted tomato.

We re doing this with our friends from Fairway Packing Co. In eastern market , this Saturday.

Here is a link to the "Burger Brawl" that I'm competing in this weekend. From crains Detroit.

http://www.crainsdetroit.com/apps/pbcs.dll/article?AID=/20120820/FREE/120829990&template=mobile

Appetizer feature tonight.

Lobster. Crispy prosciutto. Micro vegetables. Chèvre. Fingerling potato chips. Sundried tomato and olive oil purée.

Support a blood falcon.

Bloodfalcon.blogspot.com

Made this for a friend today.

Crab cake. Fried green tomato. Soft boiled egg. Béarnaise ( cuz I can, that's why.) celery leaf salad.

This is from last summer.

It's kinda sad, but I think it's important to recognize that a lot of our protein sources were once a living being before being killed and processed. So to value that, and completely understand that, I thought it was important to see it from beginning to the end of the process. And to use every part of the animal, and respecting the Animal and using as much as possible.
So we made prosciutto out of the hams, bacon and pancetta out of the belly, lots of sausage( chorizo, merguez, bratwurst) from the reaming meat, head cheese from the head, and lardo from some of the fat.and all of this is labor intensive. But it insures that you maximize the use of the animal.

Had an opportunity to look at chef Brian's new book before it came out a month ago. I recommend checking it out. I think it came out yesterday. Finally

Bet you didn't know I could decorate cakes.

My dry rub recipe.

When roasting, braising, or smoking meats, dry rub them the day before. With the combination of sugar and salt, it will season the meat from within, and also help tenderize the meat.


2c brown sugar
3 T kosher salt
2 T paprika
2 T chili powder
1 t cumin
1 t dry mustard
1 T granulated garlic
1 T onion powder
1 t cinnamon

Mmmmmm piggy. Pork butt, dry rubbed, wrapped in bacon, and slow roasted for 5 hours.whatchu know bout that?

Thanks hungry dudes!

http://thehungrydudes.com/bbq-meets-white-tablecloths-at-no-vi-chophouse-lobster-bar

Collaboration dinner with shorts brewery

More to come!

Thanks hungry dudes!

Shorts

Shorts brewery is so awesome, that they're expanding. A short story about it with pics to follow...

Heirloom tomatoes, vegan style. Word.

Chateu chantel

My buddy is getting married here, and we're cooking the food for it, so we cruised up to check the kitchen out

Shorts brewery.

Check back this week to see some behind the scenes stuff at shorts brewery!

Diabolical brewery in Traverse City

The food at the diabolical brewery in Traverse city was awesome! Here is the beer sampler I had. 8 I their current brews. 3 were seasonal.

recipe for the most hippie side dish I have ever made.its on my new menu at the chophouse.roasted sweet potato with brown sugar and granola.

for the sweet potato:
2 sweet potatoes
1 T olive oil
salt
1/4 stick butter
4T brown sugar

1.preheat an oven to 350 degrees
2. Rub olive oil around the sweet potatoes. Leaving the skin in tact.
3.place on a cookie sheet or casserole dish
4.bake in oven until fork tender.if small,about 30 minutes.if the potato is large,about 45 minutes.
5. When done,remove and cool.
6. After the potato is cooled, remove the skin, and slice the potato into rounds,about half an inch thick

7.melt the butter in a saute pan,medium heat.
8.when the butter is melted,add the brown sugar,then add the potatoes,and season with salt
9. Put on a plate and top with the granola

for the granola:

2c oats
1/2 c sliced almonds
1/4 c olive oil
1/4c brown sugar
1T vanilla extract

combine olive oil,brown sugar and vanilla extract
bring to a simmer
in a sauce pot

combine oats and almonds in a bowl

take the liquid mixture

and pour it over the oat mixture,coating evenly

now pour this onto a baking sheet and bake at 350 degrees for 10 minutes. Stirring halfway through.
let it cool.it will harden as it cools.

Dinner at the forest grill

We recently had dinner at a friends restaurant. The forest grill. Got to sample some new menu items. It was awesome to say the least.

Sneak peek

This is what Sunday's are 'bout

Looks fun. - via Biltwell