Wednesday, November 28, 2012
Saturday, November 10, 2012
You can trust us. I swear. We're legit business men.
Hanging with my extended fam at fairway packing co. 
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. 
Wednesday, October 10, 2012
Tuesday, September 11, 2012
Burger brawl
We did the first annual burger brawl with our friends from fairway packing co in eastern market. Super awesome time. 
Wednesday, August 22, 2012
Tuesday, August 21, 2012
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
Tuesday, August 7, 2012
Appetizer feature tonight.
Lobster. Crispy prosciutto. Micro vegetables. Chèvre. Fingerling potato chips. Sundried tomato and olive oil purée. 
Wednesday, August 1, 2012
Made this for a friend today.
Crab cake. Fried green tomato. Soft boiled egg. Béarnaise ( cuz I can, that's why.) celery leaf salad. 
Monday, July 30, 2012
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.
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.
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
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
Thanks hungry dudes!
http://thehungrydudes.com/bbq-meets-white-tablecloths-at-no-vi-chophouse-lobster-bar
Thursday, July 26, 2012
Tuesday, July 17, 2012
Tuesday, July 10, 2012
Shorts
Shorts brewery is so awesome, that they're expanding. A short story about it with pics to follow...
Saturday, June 30, 2012
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 
Wednesday, June 27, 2012
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. 
Wednesday, June 20, 2012
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.
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. 
