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

New tuna dish.

Seared sushi grade tuna. Eel sauce Demi glacé. Cream cheese tempura. Spring radish. Jalepeno.

New duck confit dish.

Ramen. Green tea consommé. Soft boiled egg. Sesame. Bacon fat. Scallion. Baby vegetables.

Some of my new menu items

Scallop. Fava bean. House made chorizo. Sweet corn. Porcini and ricotta agnolotti.